Well… it all started with a copy of the Cake Bible and getting engaged… well, ok, not entirely.
My mother says that from an early age I was always more interested in dessert than in the rest of the meal; I would pore over the cookbooks she had and want to make all the desserts from them. Rose’s Cake Bible came out a few years before I got married, and at the time, no one in my area was doing fondant covered cakes. Having been a passionate amateur for many years, I decided I would make the swiss dot wedding cake from the cake bible. We had four cousins getting married in the same year, so I practiced by doing all of their shower cakes. I ended up buying fondant from Albert Uster as well as the pink marzipan roses and never looked back! It was pretty stressful doing my own wedding cake, and my husband will occasionally remind me that it ranks right up there with some of the really dumb things I’ve ever done (because of timing and getting the cake to the reception facility the day before the wedding) but everyone still remembers how delicious it was!!
I got commercial kitchen space about 7 1/2 years ago; I agreed to do the package wedding cakes for a banquet facility in exchange for being allowed to do my own work there. When that building was sold, I moved in with a caterer and after three years with her, am now in a bigger kitchen (still sharing but with a different caterer, which is great because they provide a lot of referrals).
But it wasn’t until after my son was born and was toddling around that I realized I didn’t want to be in high tech any more, travelling constantly so my friend Beryl said “for crying out loud, just open your own place and stop wishing for it!” So it took a while to find commercial kitchen space, and when I found it, I could get started (every state and town has different regulations. The town next to us allows separate residential kitchens, my town is not fond of the idea). The first kitchen gave me the chance to really practice my buttercream skills (all their cakes were buttercream), but I have more fun with fondant. In fact, I’m faster with fondant than with buttercream because I never stop fiddling with it and want it to look as perfect as fondant does.
I work harder than I ever did but this is a happy business. Everyone is always in a good mood planning for their celebration!