Pollen & Pastry Creations Are the Icing on the Cake of Special Events

When Candice Anderson launched Pollen & Pastry in Bloomington, Illinois, in 2010, she married two of her passions: cake decorating and floral design. Her textural, garden-inspired desserts and floral arrangements help create story-worthy special events, especially weddings.

“Baking and flowers are my passions, and I thought they would pair together really well to make a memorable event,” says Anderson, an award-winning certified floral designer and Illinois certified professional florist. “Why meet with a florist and baker separately, when you can get both done in one stop?”

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Culinary Roots

Anderson was just a child when she first began to bloom as a baker and florist.

“Even as a kid, I enjoyed baking as a hobby, and I began taking cake decorating classes in 4-H,” says Anderson, who was raised on a farm in Ford County. “It was a fun, creative outlet, and it sparked something in me.”

Equally passionate about education, Anderson always envisioned herself becoming a teacher. She began baking wedding cakes and taught cake decorating classes while earning her degree in horticulture from the University of Illinois. Anderson went on to earn her master’s degree in agricultural education and began teaching horticulture classes through Illinois Extension, a job she loves to this day.

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Making & Baking

An introvert by nature, Anderson is happiest when she can immerse herself in the creative process – picking the flowers she has grown in her garden or painting icing on the canvas of her cakes. Perhaps most of all, she enjoys using her talents to create meaningful memories.

“I want my creations to evoke emotion and memories,” Anderson says. “Years from now, I hope those brides look back on their wedding and are still able to appreciate the beauty and fragrance of their bouquet or the delicious taste of the cake the groom fed them – or smashed in their face. The memories from those celebrations are the ones worth remembering.”

According to Anderson, the trend these days has more couples opting for a small, simple cake for the bride and groom to cut, then have dessert tables featuring a variety of treats for guests.

While weddings are the heart of her business, Anderson also offers decadent desserts for any special occasion. She’s known for her macarons and made-from-scratch cakes. Plus, party planners can select an array of mouthwatering cake flavors, from s’mores to mimosa, as well as eye-catching designs, such as a gold-painted cake or dramatic chocolate brushstroke decorations.

The Pollen & Pastry Instagram account offers a feast for the eyes and attracts many of the couples Anderson serves.

“It’s always nice when someone brings us a photo of something we’ve done before because they like our vibe,” she says.

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A Blooming Wonderland

With occasions that can be elegant or earthy, Anderson and her team help create fairy-tale weddings as diverse as the couples they serve.

“Depending on the venue and the vibe the couple wants, we can do very formal, mono-floral designs or entirely nonfloral designs using tall grasses and herb pots to complement a meadow wedding,” Anderson says.

More often than not, Pollen & Pastry designs and flavors are inspired by the season.

“For example, in early spring, we use a lot of peonies, yarrow and tulips and other perennials in our designs,” Anderson explains. “In summer, we highlight peach flavors and might bake up some savory tomato hand pies.”

Anderson doesn’t shy away from a challenge, whether it’s a flower wall or a flamingo cake. She once created an herb-and-cherry tomato bouquet for a bride who wanted an edible bouquet and turned stacked cookie cakes into a tier on another bride’s wedding cake.

“Growing is in my blood, so I grow as much as possible myself,” Anderson says. “Whenever possible, we source local flowers and materials from Illinois flower farmers and use jams and jellies from local orchards to flavor our icings.”

Her business is grounded in the principles of local sourcing and sustainability.

“Sustainability is important to us,” Anderson says. “That’s why we choose eco-friendly products for our business and recycle whenever we can. All of the stems and leaves we don’t use in our designs get composted weekly, and we use that compost on our flower beds.”

A garden brimming with zinnias, cosmos and dozens of other varieties grows right outside the Pollen & Pastry studio in southeast Bloomington, ready to be harvested for the next event. Anderson is particularly fond of growing edible flowers, such as marigolds, pansies and nasturtiums, to incorporate into her cake decorations.

“My designs are not cookie-cutter,” Anderson says. “I am most inspired by color and what’s growing in the garden at the moment. No two bouquets are ever the same, and that’s what keeps it exciting.”

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