Cake! magazine by Australian Cake Decorating Network November 2014 | Page 83

What has been your secret to
remaining passionate about the
industry all these years?
A beautiful and delicious product is
my passion, so 100% of the cakes
produced by me and my team get
100% attention, 100% of the time.
Nothing leaves this building unless
I think it is a wonderful creation that
tastes as great as it looks…so I guess
you can say that’s my definition of
passion.
Your wedding cakes are fabulously
extravagant! Did you create yourself a
wonderful wedding cake for your own
special day?
It’s the case of the cobbler’s children
having no shoes! No, my husband
Benjamin and I had a very small
wedding 65 years ago, and there was
no wedding cake.
Of all the cakes you’ve created, which
is your favourite and how long did it
take to create?
The last cake I did is always my
favourite…it is like asking anyone to
pick their favourite child!
I do, however, really love an order I
did recently for an event planner in

Washington DC who wanted individual
mini-cakes for her client. The cakes
themselves are only three inches in
diameter with hand-made florals. We
did 4 colour palettes for the 200 cakes,
as you see in the photos
Can you give us an example of a
timeline of one of your cakes, from
concept to completion?
Brides, or even clients ordering for
a big celebration like a milestone
birthday or anniversary, come about
a year in advance…sometimes even
longer. We consult, sketch, design,
perhaps create décor elements in
advance…but the cake is always made
only 48 hours before it leaves our shop.
Do you have any tips or tricks you can
share with us to keep in mind when
creating a wedding cake?
Make it personal… is it the pattern
of the bride’s lace? A beloved family
heirloom, such as a pattern of china?
Is it a hobby of the bride or groom?
Beyond the flavours selected by the
wedding couple, something should
stand out as a unique element that
makes this cake belong to one couple
alone.

What do you believe have been the
biggest evolution in cake decorating
trends over the years?
The biggest evolution is fondant , and
it is one I do not approve of. It is easy?
Yes. Can it cover cake “mistakes”?
Yes. But why do so many people peel
off the fondant, and eat the cake? We
have always used Italian buttercreme
icing, and we always will. Harder to do,
yes, but worth all the effort in taste.