Liz Shim, owner and head designer of Eat Cake Be Merry, discovered that she loved creating edible art when she was first taught how to make sugar flowers as a teenager. She was absolutely amazed at how a simple piece of gumpaste can be transformed into a beautiful rose. After graduating from the University of Michigan, Liz moved to San Francisco where she attended the California Culinary Academy. There she cultivated her passion for cakes and graduated the LeCordon Bleu program with highest honors in baking and pastry arts. Then, she flew across the country to New York City to hone her skills with some of the finest cake designers in the industry such as Elisa Strauss of Confetti Cakes and Kate Sullivan of Cake Power. In 2009, Liz started Eat Cake Be Merry and spent a decade making custom cakes for NYC clients. In 2019, Eat Cake Be Merry relocated to Houston, TX.
Liz has appeared on television shows, has her works published in books and has been featured in numerous nationwide magazines such as People, Money, Brides, The Knot and Better Home and Gardens. She has been named one of Martha Stewart's Top Pastry Pros in America and has been awarded multiple times for the Best Wedding Cakes in America by Brides Magazine. She is the instructor of three online Bluprint (formerly Craftsy) classes called Buttercream in Bloom, Buttercream Succulents and Cacti and The Modern Monogram. Recently she launched an online school called The Art of Buttercream Flowers and teaches workshops worldwide.
Our Vision: Eat Cake Be Merry started with a goal to combine modern, simple, and clean design with delicious cake. Each is customized so that every client can truly have the cake of their dreams. We also believe that taste should never be compromised, so we bake everything from scratch with the freshest and finest ingredients available to us. We hope to provide beautiful cakes for all your merry occasions!