Chrysta Wilson, chef-owner of the West Hollywood bakery Kiss My Bundt may not be a southern baker, but her inspiration came straight from the south. All I know is no matter where these cakes came from, I want one HERE right now!

Watching in awe as her Southern aunt baked cakes and confections, an 8-year-old Chrysta Wilson wanted to use the oven like a “big girl.” When her mother and aunt gave her an Easy-Bake Oven that year, Wilson began her love affair with desserts.

These days, the owner of Kiss My Bundt makes all of her confections from scratch, using hand-selected ingredients from the local dairy and farmers markets. The sassy 30-year-old also gets a kick out of giving the students in her baking academy one mischievous piece of advice: “Go say bundt hole to someone you know tomorrow,” she tells her class.

It is everything except the hole, however, that keeps customers coming back to the Mid-City bakery.

“It has sexy curves like a woman, and the glazes hug those curves,” Wilson says. During one of the 22 classes she teaches each month, named “Bundts and Booze,” one student fumbled with an ingredient. “Inventions are created by mistake, right?” he jokes.

“God knows, that’s how this store was created,” his instructor responds.

In the past year, the statuesque baker has taught roughly 1,300 people how to bake a proper bundt. And since her bakery opened, in August 2008, Wilson has been commended for her nontraditional cake flavors, such as maple-bacon, Tecate and lime-basil…

For the complete article, click here.