Interview+with+my+real-world+expert

 What are some of the hardest things to do while making and decorating cakes?
===When I am making a cake from scratch, the biggest problem for me is that the cake does not always rise correctly or it can be undercooked. You may not really know there is a problem until it has been decorated and you cut into it to serve it. === === Making butter cream frostings that do not include powdered sugar can also be tricky. When you add the butter to the meringue, the frosting can “break” (so that it looks curdled). The temperatures, meringue stiffness, proportions must be just right. ===

 -What do you recommend as the most important tools for a beginner?
=== Good cake pans and an angled spatula are very helpful. Also- a set of basic decorating tips and paste/gel food coloring are also very important for the beginning decorator. ===

 -What is your favorite cake you have decorated?
=== My favorite kid’s cake was probably the pizza or hamburger cake. My favorite fancier cake is a chocolate cake with a filling of French butter cream and strawberries. The cake is cut in a way that displays the strawberries beautifully. And it tastes great!! Another favorite is a Yule log- I love to make the meringue mushrooms. ===

 -Have you ever been employed as a cake decorator?
=== No- I have never been employed as a cake decorator. I did take my pictures to Byerly’s bakery and they said they would be interested in interviewing me for a job, but, unfortunately, I found out that the pay was lower than what I was making at the time, so I did not pursue the job. I did work as a baker (donuts, rolls, etc,) and donut decorator at Mr. Donut when I was in college. ===

 -How did you become interested in decorating cakes?
=== I have always enjoyed cooking and it just grew out of that interest- I don’t really remember how I got started doing fancier decorating. I know I just bought a Wilton’s book and gave it a try. ===

 -Do you make cakes from scratch, or use mixes?
=== I make many of my cakes from scratch, but when the primary purpose is to decorate it with a theme motif I usually use a cake mix because it is quicker and more dependable in regard to cooking time, doneness, etc. I often add some extra flavoring to a mix to make it a bit tastier. ===

 If you have any other thoughts, feel free to include those, too. Once again, you do not have to answer all of these!
=== One other think I would say is that I would love to take more classes and study different types of decorating. Each country often has their own style of decoration and I would like to try more techniques. ===