Chefs and Cooking

Sweet Success

UPDATED 05/16/2005 at 01:00 AM EDT Originally published 05/16/2005 at 01:00 AM EDT

Susan Sarandon raves about them. CSI: Miami's Emily Procter served them for Thanksgiving, and country singer Martina McBride can't stop giving them to pals. Suddenly, Lilyfield Cakes—chocolate, vanilla and coconut bundt cakes that come packaged in colorful silk hatboxes decorated with flowers—are whetting celebrity appetites. "They are so delicious and pretty," says McBride. "A lot of love goes into each one."

The caring comes from Deidre Herosian, 44, and Heather Stewart, 42, two Winnipeg, Man., moms who turned a love of baking into big bucks. In 2001, the pals tested home recipes, cooked up the concept and launched an online business. "We wanted to combine our talents," says Herosian.

The women also wanted to raise money for Variety the Children's Charity of Manitoba, which provided prosthetics for Herosian's son Ben, 28, who was born without feet and a right hand, and Stewart's son Jeffrey, 13, who was born without a left hand. "We wanted to give back," says Stewart. The women then sent their goodies to magazines, and word spread. Last year the company sold 7,000 cakes priced $60-$200 through its Web site (www.lilyfieldcakes.com) and raked in some $500,000 in profits (about 2 percent went to Variety). "We're entrepreneurs at heart," says Stewart. Herosian jumps in, as she often does: "And we wanted something to make people happy."

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