Page 64 - Hard Goals

Heartfelt 55

she says, “I would take my mother’s and grandmother’s recipes,
but to get them beautiful and extravagant enough for parties,
while balancing the fl avors and making them truly gourmet, I
would have to doctor them up 30 or 40 times before I got them
just the way I wanted.”
The more she thought about it, the more she realized she
would be a lot more fulfi lled making cakes than writing sit-
coms. And so she took the leap. She said, “I knew in my heart,
notwithstanding the riskiness of this goal, that I could be ‘the’
person that people thought of when they wanted special des-
serts for an event. I knew that I was going to be doing this on
my own, because I had no budget to hire any help, so any event
that I booked was going to be just me, all day and night. And
while that might sound scary, it felt so right in my heart that I
just had to try.”
Diana’s plan was successful. She started bringing her baked
treats, artfully presented and made with all the love in her heart,
to friends who worked at Hollywood studios. People began tast-
ing the goodies, and word spread like wildfi re. I can personally
attest to this—she makes these treats which are bites of cake
covered in chocolate and put on a stick, like a large lollipop
made of cake. Hollywood Today described them a bit more
elegantly when it reviewed them, saying, “A new category of
dessert treat, these gourmet cake pops have the right amount
of cake with a hard shell frosting. The very moist cake bites
are covered with a layer of dark chocolate or white chocolate
16
then decorated.” However you want to describe them, these
delicious confections have all the fl avor of the best cake you’ve
ever eaten, but put on a lollipop stick. Not only are they fun,
but you can delight your mouth and still look beautiful, like at
the swank Grammy party Diana catered.