It’s been a while between drinks, but today wvp Insiders is back! And we have been snoopin’ in the pantry and wardrobe of Melbourne sassiest baker… So, without any further ado, we give you… Miss Sticky Fingers Bakery herself, Hayley McKee!
Hi Hayley, tell us about yourself - who are you? what do you do?
Hello I’m the woman behind Sticky Fingers Bakery, which is based out of Melbourne. I make delicious cakes for special events like weddings, big birthday bashes and fashion launches.
The first ever Sticky Fingers Sweet Talk is coming up. It’s celebrating the edible garden - what’s the craziest garden goodie that has ended up in one of your cakes? Was it weird or wonderful?
Sweet Talk is a workshop I’m running which celebrates the best of the edible garden in sweet baking. Guests will enjoy tastings and teachings, including special guest Natasha Grogan from The Sage Garden who specialises in instructing children, families and communities to grow their own organic fruit, herbs and vegetables. You should come!
I’ve mixed my cake recipes with loads of different vegetables and I love playing around with these earthy flavours. My menu features pumpkin crumble, Beetroot and white chocolate, heirloom carrots and indigenous herbs. Edible flowers are another big love of mine to add as decorations or as a beautiful floral tone to tasty cakes.
Luckily I haven’t had any horror clashes yet! I’ve been reading up on a mashed potato cake though so maybe that’s my first train wreck. Stay tuned!
Have you noticed any similarities in cake trends and fashion trends?
There’s not been a massive correlation in trends but I’ve worked with a lot of fashion labels to interpret their designs into baked form, so there’s definitely an ability to link cakes to fashion design. Romance Was Born, Alice McCall and at a more street level, Dream Monstar, have all been clients. I recently had the chance to interpret an imperial costume into a cake for the Australian Ballet too.
Sometimes fashionable colours will make its way into commissions and over the years I’ve noticed a growing appreciation for humble, honest and real cake designs which I think is a reflection of lifestyle trends towards natural beauty and mindfulness.
We hear that cakes taste better when they’re baked to a great soundtrack - are there any tunes that guarantee baking success?
Old soul is a tried and true companion in my kitchen. I remember reading about a real movement where farmers are playing classical music to their produce to encourage a bigger crop. I think the same can be said about baking! The more tuneful the kitchen, the heartier the sponge.
Boozey chocolate or chocolate booze?
Denim or lace?
Denim. Denim AND lace? Dolly Parton.
Whose wardrobe, living or dead, would you most like to raid?
Most regrettable dish you’ve ever made?
When I was a kid I wanted to cook a fancy dinner for my folks. It was a disaster. I followed a recipe but bought an Indonesian spice called garam masala instead of sweet marsala wine and used tonnes of it so everything was really grainy and mismatched for a French dish. I also used frozen shrimp and cheddar cheese and pretty much microwaved the whole thing.
Most regrettable outfit you’ve ever worn?
I wore some pretty shocking PVC numbers when I was 18 and going through a punk, industrial music phase. My horror memory is a NYE that involved bold striped tights, wedge boots, a corseted dress and GIANT crimped hair. Everything was all contorted and out of proportion.
Thanks Hayley, and you would totally rock giant crimped hair.. xx