Weddings and children’s birthday parties have been a little sweeter in Powell River lately thanks to the talents of one Bank of Montreal financial advisor.
Garry Anderson is no run-of-the-mill banker; his lifelong love of handicrafts, such as knitting, canning and baking, has transformed him from banker to baker.
“I knew he was a fantastic baker,” said Claire Illing, who first asked Anderson to make a cake for her eldest child’s birthday three years ago. “I never expected what he made; it was truly amazing.”
Following her son’s suggestion, Illing requested a Captain America cake and said she didn’t think much beyond that basic theme.
“I was expecting maybe a simple cake with some Captain America-themed decoration,” said Illing. “What I got was incredible.”
Much to Illings amazement, Anderson had designed a cake modelled after Captain America’s shield, but made with handcrafted fondant rather than vibranium, the fictional metal used to construct the superhero’s shield.
“The outside of the cake was beautiful with red and gold rings and a giant star,” described Illing. “But when you cut into it, that was the big event.”
Going above and beyond Illing’s simple request, Anderson had designed the cake with inside layers to resemble the American flag.
But such a good result wasn’t guaranteed, according to Anderson, who had to do some research on Captain America before he began the cake’s creation.
“I am very much a black and white, classic Hollywood movies person,” said Anderson with a laugh. “I didn’t know who Captain America was, so it was a lot of good fun.”
Anderson had taken what he describes as “rudimentary” courses in baking years before and said he was excited to try something new.
“If I am not challenging myself or learning, then I get bored very easily,” he said. “There’s usually a whole lot of research and following up involved in making a cake.”
Since the Captain America cake, Anderson has gone on to make a rainbow cake, a Minesweeper cake and even an under-the-sea-themed cake, complete with edible shells, undersea castle and a mermaid. His latest conquest is the labour-intensive, multi-tiered wedding cake, which requires careful scheduling given he already has a full-time job at the bank.
“With cake decorating not being my job, I have to make cakes in stages as I go along,” said Anderson. Making decorations out of material like cellulose gum, which does not spoil, can be time-consuming. “It can take a couple weeks if it’s an intricate job and I will just do a little bit each night.”
Cake making and decorating is a labour of love for Anderson, because, although he focuses on money matters during the day, he mainly makes cakes as gifts.
“I am making them for my friends and colleagues,” he said. “I enjoy making them, so usually all it takes is someone asking me.”
With all this effort making cakes, Anderson doesn’t indulge much in eating them.
“I don’t eat a lot of carbs,” he laughed. “I really enjoy baking, but I don’t have a sweet tooth.”
Illing, who has since ordered several more of his cakes, said Anderson should go into baking full time.
“I always tell him he needs to quit his day job,” laughed Illing. “One day I hope he will.”
