Madeline Bach is the baker behind Frosted Hag. Born in Philadelphia and raised in scenic South Jersey, Bach left to pursue her BFA in New York. While on a break from her undergraduate studies, Bach found herself working at a local bakery, and through much trial and error, discovered a deep love for cake as its own medium. She parted ways with her bakery job at the start of 2020 and taught herself how to bake and work alone within the confines of her small kitchen in Manhattan. She has hosted workshops at L'Espai in Tossa de Mar, Spain, and spoke as a panelist with Cherry Bombe magazine. Her work has been featured in The New York Times, Harper’s Bazaar, 10 Magazine, ArtNet, The Face magazine, Cherry Bombe, Byline, The Wall Street Journal, Bon Appétit, Vogue Weddings, and more. Frosted Hag custom cakes are edible works of art, inspired by medieval and contemporary artworks, fashion, architecture, and organic forms found in nature. Each cake is unique, blending timeless elegance with whimsical, ephemeral, and intricate artistry, making a FH cake the perfect centerpiece for any occasion.