DeWitt: Meet the woman behind the wedding cakes

Decker compares pastillage, that when dry turns very brittle, to working with phyllo dough.

"You need to know what you're doing before you start," she said, "It's not like you can start, get a telephone call and then come back. You have to know what you're doing. You do it quickly."

Every flower is made petal by petal by petal, she said.

Delivering cakes can be the most challenging, with weather being a significant concern.

"Humidity will play a huge part on how cakes will travel," Decker said. "You would never travel with a cake completely assembled. It comes in pieces."

Construction takes the cake, too.

"It's a lovely thing when you have signs up all week but then all of a sudden the weekend comes and they completely rutted out a road to repave it on Monday and there's a three- or four-inch drop -- and they've moved the signs away!" she laughed. "You drive like you have a weeble in the car. You have to drive with great respect for what's in the back. On the way home you can breathe."

Cakes and fillings

Clients can choose from five select cake flavors of chocolate, lemon, almond, vanilla or carrot. Fillings include chocolate truffle, raspberry, mocha and a list of others. Decker said the most unusual filling request turned out to be one of their absolute favorites: peanut butter and jelly.

"It was amazing," she said. "It was a tickle within a family and that's what they wanted. We tried it, and believe it or not -- within the chocolate cake -- it was delicious."

Decker said she aims for amazing results -- both inside and out.

"The worst thing is to have people walk in and see your wedding cake or your anniversary or birthday cake and say 'Oh, okay nice,' and they walk away," she said. "You need something that will bring out that child in them, that fantasy that would say 'Oh, I would have loved to have something like this.'"

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