|
 |
 |
|||||||||||||
My fascination with cake decorating and sugar art started at an early age in the early 70's, as I sat at the kitchen table watching my mother decorate cakes with colored icing and sugar molds. She would let me practice with different decorating tips on a sheet of wax paper. I thought this was great. Little did I know it would lead to designing and decorating wedding cakes. I am the third generation to make wedding cakes in my family. I guess you can say it runs in the genes. My mother took Wilton classes in the 60's and I still have many of her books from that era. All I have accomplished at this point in cake decorating and sugar art has been self-taught, except what I learned from my mother. Oh, I almost forgot, I did take a 6-week course at a local church about 10 years ago. That's where I learned how to make raspberry mousse and to work with pastry dough. I also won $100.00 at an apple pie contest that was sponsored by Sweezy's Department Store in Riverhead, New York.
Molded chocolate has been exciting to work with. So far I have made roses and more abstract decorations with this process. In the past year I have incorporated seashore themes, using chocolate seashells, coral and sea critters. Near the ocean, the beach theme is a big hit for all ages - from sand castles to seashell wedding cakes. Everyone is intrigued with the details, especially if they are edible. Sometime in the near future when I have time to do so, I would like to expand my knowledge. I have been making cakes for about 15 years, and making cakes for friends and family has been a big reward for me personally. I find a cake at a party is a great conversation piece. It’s a sure ice breaker. The Internet has been a big asset for information and contacting people. I have e-mailed people with the same interests, even people from the popular cake magazine, American Cakes, with questions and ideas. How cool is that! I love looking for new ideas and recipes. I have come up with a few new, taste-tested recipes over the winter. They will all be listed in my brochure. I hope I hear from you soon! |
||||||||||||||
In the past five years I have researched rolled
fondant, a smooth
covering for wedding cakes. Reverse-on buttercream is
quite neat. You draw a picture, put it under plastic and fill
it in with buttercream. Then, freeze it and when you are
ready just remove it from the freezer and place your design on
the cake. It is time-consuming but can be done in advance.
