Jamaican-Canadian Chef Noel Cunningham bakes sweet dreams into reality

He’s an award-winning chef, podcaster and cookbook author who takes great pleasure in creating Jamaican-infused mouthwatering melodies with notes both savoury and sweet. These days, Jamaican-Canadian Chef Noel Cunningham is baking his sweet dreams into a decadent cake-inspired reality.

Imagine sinking your teeth into a rich and dreamy, moist chocolate cake for chocolate lovers; saving space for a vanilla cake with vanilla bean buttercream; or having a sweet bon appetit with a light and airy red velvet cake with cream cheese frosting. These are just a few of the heavenly flavours available at Cakes by Noel.

Then there is the intense desires of Chef Noel’s signature Jamaican rum cakes, coconut cakes, strawberry cakes, and rum and raisin cheesecake, which have many returning for seconds and thirds.

“Every cake is memorable, and they all tell a unique story,” he told Food, adding, “I started pursuing cakes as a business option because I hated that most cakes would look great but taste awful. I wanted to create the ideal balance between the two. So far, I’ve done cakes for all occasions, weddings, engagements, baby showers, bridal showers, and wedding anniversaries.”

Here’s a fun fact about the culinary genius: he has always been passionate about baking. In fact, he started baking at home long before his cooking journey even began.

But along the way, the budding chef switched gastronomic gears because he found no vacancies in that area of expertise. “While I was attending Runaway Bay HEART, I did food preparation. The first job I could land after leaving school placed me on the hot side of the kitchen. So I gave up on cake baking and decorating,” he added.

So what motivated him to rekindle this sweet romance? When he relocated for Toronto, Canada, in 2019 and started doing some work with an agency, he was sent to different kitchens and was placed in the pastry section.

“In one of the kitchens I was in to assist, I ended up leading for a few weeks, and at that moment, I decided I was going to get back into baking by perfecting a few recipes,” he said.

By 2020, the vision was as clear as a sunny summer’s day and he made true on his word and began baking the most exquisite cakes for his clients. The request would start out on a birthday cake here and there as he navigated through the storm of the global pandemic.

“A customer randomly asked If I could make a red velvet cake for her birthday, and I decided to challenge myself. I honestly had no piping bags, and no tools, but I started gathering. One cake led to another, and with the power of social media, I kept baking it,” he said with a laugh.

Fans and followers alike began to notice his fancy cakes and pretty soon, these compliments translated to orders and repeat customers.

“People were wondering if I was switching to cakes only, but I don’t like to be limited. Doing these cakes kept me going, and there is no limit to what a chef or pastry chef should do. I know it’s usually one or the other, but never both. A few industry professionals consider me a rare talent, which I enjoy,” he highlighted.

Noting that all of his cakes are customised orders, he confessed that no one really gets the same cake. “My customers might see a cake I’ve posted and ask for a design like that, but I’ll make it slightly different. The cake is usually the centrepiece at any event, and for me, I don’t want to only give something that’s delicious; you will also get something memorable and unique to you.”

He will collaborate on ideas but provide his signature mix. There are instances where the seasons inspire his designs and flavours. “In the summer, I like to include lots of fresh fruits; in the spring, it’s all about flowers, and in the fall and winter, I change my colour palette more to fit the cold time and darker days,” he highlighted.

Some of his most memorable orders include making a cake for an engagement with the ring inside; doing a wedding cake with fondant for the first time and making a Jamaica cake last year for the Independence Day celebration.

“ I made a cake for the launch of the Jamaica 60th Independence celebration here in Canada and also the official Jamaica 60th cake,” Chef Noel shared.

Additionally, he has stepped over into the celebrity lane, catering desserts, specifically Jamaican rum cakes, for Canadian rapper, Drake. He received great feedback.

Chef Cunningham finds baking and decorating to be quite therapeutic. Not only is the process relaxing, it also allows him to unleash his creativity. “I can wake up at 3 a.m. to bake, and that’s how I knew I really loved it. With baking, it’s all about the science, timing technique, and temperature, so I’m always learning as well.”

With plans already under way to release his second book, a date-night cookbook that will encourage aspiring or experienced couples to create dishes from home, the good chef is looking to advance his chocolate and sugar art techniques, as well as create even more realistically sweet, signature cakes.

krysta.anderson@gleanerjm.com