Artist Spotlight: Jean Schapowal
  • Spotlight
  • Artist Spotlight: Jean Schapowal

    • Anna Weisend
    • 26 Dec 2018
    Look what happens when a cartoonist starts making cake! Continue Reading
    Sweet Inspiration!  Where Does It Come From?
  • ideas
  • Sweet Inspiration! Where Does It Come From?

    • Anna Weisend
    • 12 Dec 2018
    Read what the sugar artists are saying about inspiration! Continue Reading
    Artist Spotlight: Susan Trianos
  • Spotlight
  • Artist Spotlight: Susan Trianos

    • Anna Weisend
    • 28 Nov 2018

    Susan Trianos is a talent that hails from Toronto.  She has been in the baking and cake decorating industry for over 30 years and it has been her only career.  She has owned a renowned bakery in her hometown, has worked for Wilton Industries, ran the Pillsbury test kitchen in Canada, and was also an instructor for a well known Confectionary Arts College in Toronto. While Susan still creates edible art for her client base, she focuses her attention on her online school, Learn to Cake.  She comes from an era of cake decorating where there were limited tools, books,...

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    Give Credit Where Credit Is Due (or How to Play Nice in the Creative Sandbox)
  • Credit
  • Give Credit Where Credit Is Due (or How to Play Nice in the Creative Sandbox)

    • Anna Weisend
    • 14 Nov 2018
    Do you have an original idea?  What should you do with it? When should you give credit to someone else? Continue Reading
    Artist Spotlight: Mayte Rodriguez Gigante
  • Spotlight
  • Artist Spotlight: Mayte Rodriguez Gigante

    • Anna Weisend
    • 24 Oct 2018

    Please meet Mayte Rodriquez Gigante.  Mayte is the owner and designer of Isomalt by Mayte Rodriguez, located in Spain. Pastry has always been a part of her life, starting in her mother's kitchen, where she grew up making all kids of confections.  It was her greatest hobby.  After trying out several jobs as an adult, in 2005 she decided to start training in pastry and turn her passion into a career. Her journey started in her confectionary workroom where, day in and day out, she learned everything relating to traditional pastry and, in 2009, discovered the art and craft of...

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