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| Excessive sugar intake can lead to type 2 diabetes, tooth decay, and other health conditions, but U.S. dietary guidelines support keeping some sweets in our diet. As the saying goes, it's all about ~balance~ and moderation. So, have your (spooky) cake and eat it, too! |
| I never thought I'd eat gnarled pig guts with maggots crawling on them — but when I learned it was actually a cake made by Andrew Fuller I started to reconsider. (For the record, I wouldn't eat actual pig guts. I just love cake.) Fuller is Netflix's "Is It Cake?" champ, the cake sculptor behind Sugar Freakshow, and a baker by passion and profession who creates some of the creepiest, most artistic treats we've ever seen. |
| Since Halloween is on Monday, we're celebrating a bit early today with a creepy Q&A with Fuller. Below, read about the inspiration behind his work, what it takes to bake a Fuller-approved cake, and which goodies he recommends making for a spooky-themed party, no matter your skill level. |
| Q: | Congrats on winning Netflix's "Is It Cake?" competition! What was that journey like for you? Which cake of yours was your favorite, and which cake made by a fellow competitor really fooled you? | |
| A: I can't tell you how life changing this has all been. From meet-and-greets at haunted theme parks to very odd cake opportunities, I'm bouncing around the country busier than ever! I have massive imposter syndrome, so I fully intended on bombing every challenge. I still can't wrap my brain around the success I've had. |
| I have to say, my favorite cake would be the suitcase because I did two world travel-inspired flavors. It was symbolic of my life and my journeys with my husband, and it was the cake that defined everything for me. Plus, I just really had so much fun working on it and having [fellow competitor] Jonny there to make me laugh and keep me chill. |
| Hemu's elephant for the toy episode and April's decoy duck for the garage sale episode [fooled me]. If I rewatched those episodes today, I wouldn't be able to identify the cakes. |
| Q: | From "Beetlejuice"-inspired cakes to treats that resemble gnarled pig guts with maggots, you make some truly incredible, creepy sweets. We'd love to know what your experience with baking has been like throughout your life. When did you start? And where do you find this creepy inspiration? Is it something you've always channeled? | |
| A: My Great-grandmother gets credit for the baking. I was always kind of an odd duck. As a kid, she took me under her wing and I'd putter around the kitchen with her. It kind of engrained baking as a happy, comforting thing for me pretty early on. |
| As a creative person, I always played around with anything that allowed me to create and express myself through arts of all sorts, from my home and personal appearance to my cakes. When I realized people like to appreciate art more than purchase it, it dawned on me that I could pair my love of baking with my love of art –– make that art something edible that people can feed to their guests and, well, suddenly you're selling art. |
| I sold my first cake in 2016 and I actually started pursuing cake as a career or way of making some income in 2018. |
| Creepy is apparently in my blood. My dad passed away when I was about 9, and I come from a family that copes in unconventional ways, like making morbid jokes. I love them for that. |
| Because of his early death, I had this constant fear of it. Then I discovered movies like "Beetlejuice" and "Death Becomes Her," and they gave me a new perspective on the afterlife. Horror movies came naturally to me at around 5 or 6 years old, and anyone who has seen my home or looked at me knows that I'm obsessed with Halloween. I'm one of those weird 365 Halloween people. Everything I do comes from that strange place. |
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| Q: | As a Food Network judge, what criteria do you usually look for when deciding whether or not something meets your standards? | |
| A: I hope judging happens more because I adore it. My approach is to be as honest as I can but to remove myself from the creations and try to view the work from the eyes of the person who created it. How much of their actual intention is in their work? |
| A: Most importantly, flavor is king. An aesthetically amazing cake needs to taste as amazing as possible. Having said that, if you want me to love your work, be creative. Do something I haven't seen. Be true to your aesthetic, and it will be a win. |
| Q: | Can you share your top baking tips that can easily improve the way a treat comes out? | |
| A: Lower your temperature. |
| Mise out your ingredients beforehand so you can be organized. |
| Be adventurous. Try flavor profiles you've never had before, [and] don't be afraid to make mistakes. That's where your mastery comes from: Being unafraid to make a mistake. |
| Q: | What easy-to-make Halloween-inspired treats do you recommend people make for a themed party or event this year? | |
| A: Come on now! Candy and caramel apples! Classic, easy, and you can make them interactive by having a variety of toppings for people to create their own combinations. Oh! And it may sound crazy, but instant coffee granules are so dope on a caramel apple. |
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