Some people like to cook, some people like to bake and many only dabble in either. Not so for Kathy Barger, an Upper Arlington resident and senior building and activity director at the Bryce-Eck Center of St. Andrew Parish.

Barger takes cake and cookie decorating to a whole new level with detailed designs and decorations. Although she has enjoyed baking and decorating since childhood, having four children at home did not leave much time for honing her skills. When her children were almost grown, however, Barger’s baking ambitions rekindled.

While at home on New Year’s Eve 2006 recuperating from an illness, she tuned in to a marathon of the Food Network show Ace of Cakes. The show motivated Barger to enroll in a cake decorating course at JoAnn Fabrics in northwest Columbus. She then did research on the Internet and began applying her innate creativity. The results are exceedingly more impressive than the typical commercial cake.

Barger makes themed cakes and cookies that are ultra-personalized for friends and family members. For example, her cousin Janice Isaacs met her husband John when he was a lifeguard. For his birthday, Barger made a cake replete with a lifeguard on a stand, with details as minute as the zinc oxide he wore on his nose. Another relative is an ardent Pittsburgh Steelers fan, so his birthday cake was a replica of Heinz Field.

Barger has also made cakes for numerous community events, such as Upper Arlington High School’s “Shoot for the Cure” cancer fundraiser, numerous cakes for Watterson High School sporting events and one for the state field hockey finals for Watterson High School’s girl’s team. Barger has also made cakes for baby showers, graduations, Easter and almost any occasion she can think of.

Barger’s cakes are usually tiered, with fondant used for décor. She says most people seem to prefer white or chocolate cake with a raspberry filling. For cookies, she primarily decorates cut-out cookies, and her elaborate Christmas cookies are her favorites. One of her favorite cakes is a red velvet cake.

“My mother always made this cake for our birthdays and special occasions,” she says. “It is still a favorite of all eight children and remains a tradition in our families.”

Barger shares her recipe with Upper Arlington Magazine readers.

Kathy Barger’s Waldorf Red Velvet Cake
½ cup shortening
1½ cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2½ cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon vinegar

Frosting ingredients:
3 tablespoons flour
1 cup milk
1 cup sugar
½ cup butter
½ cup shortening
1 teaspoon vanilla

Cream the shortening and sugar. Beat in eggs, mixing until well blended. Make a paste of cocoa and red food coloring (add a little bit at a time). Sift together flour and salt. Add the flour mixture and buttermilk (alternately) to the mixture, then mix for 30 seconds. Add vanilla. Mix baking soda with vinegar and add to batter. Mix for 2 minutes on medium speed. Bake at 350 degrees in two greased and floured 9-inch cake pans for 25 to 30 minutes or until toothpick comes out clean.

For the frosting, cook flour and milk until thick. Let cool, then cream until fluffy. Add sugar, butter, shortening and vanilla. Continue beating until light and fluffy.