wedding cake created last year at a
winery. It is lovely creating a cake with
the bride and groom in mind.
My second favourite is a cake I created
for a Mother’s Day collaboration
featuring wisteria. I made it this Spring in
honour of my mother, who passed away
three years ago; wisteria was my mum’s
favourite flower.
With so many cake artists out there,
do you have any favourites that you
think are rocking it right now?
I love everything that is happening in our
industry. Every day, I see something on
social media that pushes the boundaries
in our world of cake.
What trends do you predict for the
future?
Nothing, I believe, is totally new. Being
in this industry for nearly 40 years, I
have seen many things come back in
trend that were trends years ago. As an
example, thirty years ago, I worked as
consultant on a book on wafer paper
flowers. Then, three years ago, everyone
thought it had never been done before!
Just like fashion, it all comes back in
style, eventually.
What are your top three cake
decorating tips for our readers?
- Organisation is key when making
sugar flowers. Have everything you need
ready before you start. - Have a sample or good image of what
you are trying to create in front of you. - As I tell my students every day,
remember to breathe!
Who are your best cake friends in the
industry?
My closest cake friends are Lauren
Kitchens, Marina Sousa, and James
Roselle. We have all been there for each
other for many years, through happiness,
challenges in life, sad times, and a whole
lot of drama... I love them all very dearly.