Frosted Hag is a Manhattan-based cake studio founded by artist and baker Madeline Bach. Her cakes draw from medieval and contemporary artworks, fashion, architecture, and forms in nature, resulting in custom pieces that feel timeless and otherworldly. Each work is an edible composition—rich in detail, whimsy, and emotional resonance. Bach explores cake as an ephemeral medium—one that blends sculpture, narrative, and sensory experience.

Bach’s work has been featured in The New York Times, Harper’s Bazaar, 10 Magazine, ArtNet, The Face, Edible Manhattan, Cherry Bombe, Byline, The Wall Street Journal, Bon Appétit, Vogue Weddings, and more. She has hosted workshops at L’Espai in Tossa de Mar, Spain, and spoken as a panelist with Cherry Bombe magazine.

With a foundation in visual art/color matching and a fascination with materiality and decay, Frosted Hag reimagines cake as an impermanent art object—one meant to be shared, celebrated, and remembered.