“What am I going to do in Indiana?” Gwendolyn Rogers asked herself when her husband, who works in film, decided to settle back in his home state between jobs. What she did was start a bakery from scratch. “I had to borrow $100 from my son for ingredients,” Rogers told me and, for three years, she baked cakes out of her kitchen until one of her friends offered her $60 to make a cake. From there, she won a cake contest in London (from more than 3,000 entries), judged by celebrity chef Peter Sidwell. She personally selected and designed every detail of her first Cake Bake Shop in Broad Ripple, Indiana. She ordered twinkle lights from the Netherlands, built her own cherry trees and designed the pink and white uniforms that are the theme colors of her first and second shops. Her signature logos appear on everything possible and her second shop in Carmel, Indiana, is like walking into a Disney palace. Everything shines and sparkles in pinks and whites. Dinner at Cake Bake is a fairytale vacation. Every plate could feed a giant and the ingredients bring their stories to life. Nothing is left to chance, everything is perfectly curated by Rogers, including the 30-step shipping process of each cake. “It costs me $32 in materials to ship a cake,” says Rogers. But she ships to customers who order her cakes from Williams & Sonoma and she’s made Oprah’s “O” List two years in a row — in 2018 for her Mint Chocolate Chip Cake and in 2019 she received accolades for her Maple Walnut Crumb Cake and Blueberry Crumb Cake. She still decorates her own shops, changing seasonally, with her husband and son. Even her dog is white. This is a not to miss experience for dessert and dinner lovers visiting Indiana.