Shetice Williams' grit, smarts fuel Cake Crazy

We long for springtime. Its when our fancy turns to cakes.

Yes, theunofficial cake season is almost here (and we cant wait).Starting with darling bunny andlamb cakes, it moves right into the shower, wedding/anniversary and graduation season. (Birthdaysgo without say.)

We had passed Cake Crazy Bakery & Catering for over a year on our drive back and forth to theWilliam Street Thruway entrance before finally checking it out.

The intriguing 7-Up Cake we saw on the website (along with other great looking goodies) promptedus to learn what was going on under thewhimsical awning.

Turns out a great story, starting with the fact chef-owner Shetice Williams, 37, hated to bake.

An Emerson School of Hospitality graduate (and valedictorian), Williams attended (and survived) theprestigious Culinary Institute of America in Hyde Park.

I remember coming back to the dorm and crying, said Williams of the often-grueling (and humbling)experience students endure. Yet, in speaking with her, one gets the sense she is highly driven aperfectionist and the hardest critic of her own work.

While at the CIA, she supported herself by working at Olive Garden.

The other students would kind of look down at me, but hey, it was cooking," she said. "I loved it, andI could cook a lot faster than them because of Olive Garden."

Her cooking stints included an internship at Disney, followed by Emerils New Orleans Fish House atthe MGM in Las Vegas.She went to Emerils restaurant simply looking for a way to gainexperience asan intern.

They hired me on the spot, she laughed.But Las Vegas is far from home. She moved back to work inBuffalo restaurants.

In 2005, she attended SUNY Buffalo State to get her bachelors degree in Hospitality TourismManagement. She eventually became achef instructor at the Campus House "teaching laboratory"and social club for the Buffalo State community.

But it wasnt easy.

When the position became open I told myself, I gotta get this job, said Williams. She painstakinglydesigned a menu, then interrupted a faculty meeting with her proposal. They hired her.

She was a chef instructor for eight years. Oh, and along the way she married her husband Stoney(short for Stonewall) and they had a son, Tyler, who is now in kindergarten.

So when did she discover she wanted to make cakes?

In school I loved to cook, but I hated baking. I made my first cake for my moms birthday. I made abox cake and I screwed it up, Williams laughed. I had to re-do it. I even used canned frosting.

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Williams gave the cake to her mother who cried because she was so touched.

I thought if I can put a smile on peoples faces like that, I want to do it, said Williams. From that pointon she became obsessed with baking.

My mom told my aunt I was 'cake crazy,' she said. That was five years ago. After scrimping andsaving, she opened her William Street shop in October 2014 in the site of a former bakery afterrenovating the entire space.

Williams stint at Buffalo State helped her with the business end of things.

I love numbers and budgeting, she said.

Originally, she purchasedused equipment, but two days before opening theoven went down.

That was it. I bought new equipment. I am overly nervous, she said, acknowledging it will take herthree to five years to break even.

Williams convinced friend Sabrea Ali, who had worked at Albert Young & Sons Cakes on HertelAvenue, to join her.

Sabrea Ali and Shetice Williams

Williams says, Shes my heart, and trusts Ali implicitly.

Also in the kitchen isJada Arrington, who will graduate from Niagara County Community College inMay.

Call Cake Crazy youll be greeted with, How can we make your day a little sweeter?

Everything in Williams' shop is baked from scratch. Butter, sugar, eggs, flour. No short cuts.

Strawberry Crunch Cupcakes from Cake Crazy. (Emeri Krawczyk/Special to The News)

On our visit, a caller wanted a7-Up cake. For 5 p.m. It was 4:40.

Laughing, Williams didnt skip a beat told him, I dont just open up a can. She told him to come in thenext day and shed have one for him.

He sounded young, she laughed.

Her selections range from unbelievably delightful cupcakes and cheesecakes to full wedding cakes.Plus cookies, tarts, cannoli, brownies .

Chocolate, coconut and pecans make up classic Hello Dolly Bars.

I do my own research and put my own twist on things, she notes.

The 7-Up Cake is just one of those items, along other Southern classics like her sweet potato poundcake with pecans, sweet potato pie ortart, and a fabulous pineapple upside down cake.

The delicious 7-Up Pound Cake has a hint of 7-Up flavor with a lemon glaze. The cake is super moist,too.

A classic pineapple upside down cake. (Photo from Cake Crazy)

In January, Williamstook the plunge and got a booth at the big bridal show, along side all the bigdeallocal bakeries. It was a little intimidating at first.

I thought, I have bills to pay, I cant be afraid, said Williams. Brides loved her cakes, but its easy tosee they probably loved her too.

Cake Crazys biggest asset is Williams. Her generous personality is the invisible icing on her cakes.For instance, on our visit, theLemon Bar Guy came in. Williamsand her staff note how many he buysso theycan have more ready when hereturns to stock up. She cares a great deal and takes pride inwhat she does.

To that end, she is working to build up her catering business.Her orders board shows everythingfrom hors doeuvre parties to full dinners, andcake orders.

Scallop appetizers. (Photo via Cake Crazy)

And shes still not done.

Someday Id like to open a bakery caf where people can come in and sit at tables," Williams said.Hopefully I will make it happen."

And when she does, it wont be a surprise to her friends and family, or to us.

Shetice Williams runs Cake Crazy on William Street. (Emeri Krawczyk/Special to The News)

Cake Crazy Bakery & Catering

2525 William St., (716-235-8002)

Hours: 10 a.m. to 5 p.m. Tuesday through Friday, 9 a.m. to 3 p.m. Saturday. Closed Sunday andMonday. Parking along Helen Street.

Info:cakecrazybakery.com.

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