InGoodTaste

Chef Spotlight Regine Terry

It was an Easy Bake oven she received as a little girl that got Regine Terry started with baking. By the time she turned 11 and graduated to her Mom’s “real oven”, she’d made up in her mind she was going to be a chef and straight out of high school, started at Le Corden Bleu, an international culinary school specializing in French cuisine.

“I graduated with honors and the experience I gained taught me that one day I would like to have my own bakery.”

After taking a few years off to start a family, Terry’s entrepreneurial spirit took hold.

Her following skyrocketed when a custom cake she made in 2019 went viral, securing 2.5 million views on Facebook.

Terry specializes in custom cakes for all occasions from wedding cakes to baby showers that have become a hit with local celebrities. Among her most requested designs are her Boss Baby cakes, Crenshaw/Nipsey Hussle cake and Hennessy birthday and pound cakes, while her menu includes such delights as strawberry cheesecake brownies, cheesecake stuffed apples and strawberry lemonade pudding peach cobbler cheesecake.

She began selling her cakes to family and her customers. Word spread as her custom cake orders began to grow. By December 2017, she couldn’t accommodate the requests for orders she had working out of her home and in 2018, opened Busy Baking.

“I like to do freestyle,” says Terry. “You tell me your theme and I create you something unique.”

To place an order or for more information about Chef Regine, call (323) 919-3937 or visit busybaking.info.

Banana Pudding Cupcakes

Ingredients:

2 ½ cups all- purpose flour

2 ½ cups baking powder

½ tsp salt

¼ tsp cinnamon

1 cup unsalted butter, softened

1 ½ cups sugar

4 large eggs room temperature

1 tbs pure vanilla extract

Directions:

Preheat the oven to 325F and line cupcake/muffin pan with cupcake liners. In a Medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set flour aside. In an electric mixer, beat butter and sugar on medium-high speed for 3 minutes until thick and fluffy, scraping down the bowl as needed. Add vanilla to your eggs. Then add eggs to the butter mixture one at a time, beating well with each addition. Scrape down the bowl. Add in the flour mixture in thirds alternating with the Silk Oatmilk Original, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full. Bake for 20-25 minutes at 325F, or until a toothpick inserted in the center comes clean. Let them cooling the pan for 5minutes, then transfer to a wire rack and cool to room temperature before frosting.