PRINTFrosted masterpieces
June 24, 2009 | 12:00 p.m. CST
One of my first jobs was at a grocery store bakery. The first few nights I worked there, I marveled at the desserts around me (I’m a little notorious for my love of desserts). Cases full of brightly iced cookies, sweet doughnuts and fruit-laced danishes — it is enough to tempt anyone.
I loved the bakery and fulfilling cake orders. Most interestingly was the time when a man asked me to draw a sheep with the words “I love ewe” on a cheesecake. Despite my protests that I wasn’t a decorator, he insisted. The customer seemed pretty happy with what I presented him with, even if it did look more like a cloud with legs.
Although I could hold my own when it came to writing on cakes, my decorating skills ended there. I was always envious of the frosted masterpieces that came from our store. Wedding cakes were my favorite. As we’re in the throes of wedding season, cake decorators are keeping busy. It seems cakes are becoming more extravagant and that many area bakers are making cakes that are bigger and more complex than before. To read about some of CoMo’s frosted masterpieces, see the Arts section.
Twitter
Facebook
