Professional Cake Decorators

Comment by Michele Schmitz / Micky's Cakes on March 30, 2010 at 8:36am

Hello! i started doing cakes professionlly after I got done doing my daughter's wedding cake. My ultimate dream is to own a cake shop/bakery.

Comment by Michele Schmitz / Micky's Cakes on May 14, 2010 at 2:44pm

I changed my profile from professional after reading some other information,but I still consider myself professional because I do sell cakes. I just want some opinions on the subject of professional. How does everyone else feel about being professional if someone hasn't had professional training? I have only had the four courses of Wilton classes but I have read that you can not be professional unless you have a certificate from a school.

Comment by Karen Marie on May 25, 2010 at 8:18pm

Professional, to me, is someone who sells their baked goods, not gives them away. There are different levels of expertise and taking classes at a school will defintely help with skill level. I went to school and thought that I was pretty good before I went but I learned so much that only a professional could teach in a class setting. It was the little things that made a difference such as the angle you hold the pastry bag, getting the edges really sharp on iced cakes, learning stringwork etc. And of course the certificate does give you more credibility.

Comment by Deborah Bumbarger on June 15, 2010 at 9:41pm

Hi,I am a wife and mother of 3 boys,ages:28,26,17 and I have one grandchild she is 9 months old. I work part time in our local supermarket bakery and I do cakes on the side.

Comment by Shanna on July 28, 2010 at 8:33am

Ok guys I am so new to cake making not like you guys. I am learning but came across something that said that when you crumb coat do with piping gel it said that you heat up the piping get put it on the cakes then you add the icing. Also, can you add color to the piping get? I am so confused

Comment by Karen Marie on August 22, 2010 at 12:12am

Hi Shana...I crumb coat with the icing I am going to use on my cake...just a thin coat ...doesnt matter if you see a little of the cake through it but make it as smooth as you can get it if you are going to cover with fondant.....then refrigerate it until set then you can ice it with more buttercream or apply fondant over it.

Comment by Cakes Galore & Many More on April 3, 2011 at 4:14am

Hi there my name is Helen I've been doing doing cake decorating for the past 19 + years and sugar Art for for 11 years and I enjoy it very much each new day is a new challenge for me. I totally love what I do. My creator gave me a talent and I must make use of it.

Comment by Dawn Ryan on September 15, 2011 at 4:46pm

Hello everyone! I'm new to this site, and was wondering what consitutes a "professional" decorator? I am a Wilton instructor and sell cakes to friends, family, and coworkers, but I don't have an official business as of yet. Hope to get and give some helpful tips to fellow cakers out there!

Comment by Connie Taft on March 1, 2012 at 11:09am

PhotoFrost has extended the deadline for their wedding cake competi...http://photofrost.com/contest/

Comment by Connie Taft on April 19, 2012 at 1:45pm

I was wondering if anyone is planning on attending the ICES convention this year?

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