From a childhood “baking cabinet” and self-taught experiments to fashion-week brand moments, Amanda’s path with Tipsy and Baked is equal parts hustle and design. After starting an Instagram during COVID to document bakes, a nudge from friends turned into her first paid private-chef gig. The real ignition came with Everything But The Dress, a West Village bridal pop-up where she showcased sculptural display cakes and ran daily tastings. That week of long hours and sheet cakes set off a chain reaction of inbound orders, new relationships, and a growing network of female founders.
Today she juggles brand activations, weddings, and highly designed birthday commissions, often produced in a 200-square-foot studio without a dishwasher. Her process is context driven and trend aware, pulling from interiors, fashion, and bridal publications to create pieces that feel both fresh and timeless. That mindset led to viral moments like a four-tier “gem” prop cake for Pickle’s NYFW dinner and custom cookies for Charli D’Amelio’s closing show for & Juliet, plus work with fitness brands like Solidcore. Looking ahead, Amanda is weighing a future storefront or experiential studio while doubling down on social media, bridal, and large-scale brand work.
Chapters
(00:00:12) - Interviewing Amanda Clark(00:01:13) - What's Been Your Favorite Meal?(00:01:36) - Tipsy and Baked: Amanda's Cake(00:02:43) - Baker and Mixologist on Tipsy and Baked(00:06:05) - The Cakes of Amanda's(00:09:02) - The Cake Designer on Her Wedding(00:11:14) - How to Make a Wedding Cake(00:12:55) - Baking in A Small Studio Apartment(00:15:08) - Bake Your Own Cake(00:19:59) - Charli DuVernay on Working With Charli(00:20:38) - Baking for A Brand Cake(00:22:05) - The Pickle and the Hem Cake(00:25:09) - TIPSY and Baked: Going Viral(00:27:26) - Where Do You See Your Cakes Going In The Next Year?

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