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Whimsical Icings
About us
I have been baking for as long as I can remember. Helping mom in the kitchen was not just a chore but fun. Whether we were making cookies for the local fire department, making jelly, or baking pies and cakes for the bake sale, I loved the aromas and flavors of baking. Over the years I have made cakes for school and charity functions, candies for parties, and the dozens and dozens and dozens of cookies every Christmas.
About 4 years ago a friend asked me to go take Wilton classes with her, and my passions soared into overdrive. I have completed all the Wilton courses available here and was still hungry to move on and improve my skills. Since then, I continue to find anything and everything I can to add to my sweets obsessions. Including hands on and online classes, books and of course, trial and error in my very own kitchen, I have taken specialized courses under some of today top sugar artists including: Kathleen Lange spent a week straight teaching me the Lange/Lambeth Method or to those who know her well, teaching me to breathe, Chef Lucinda Larson owner of The Icing Diva, Jo Ellen Simon, CMSA (certified master sugar artist) of the Simply Elegant School of Sugar Art, Marsha and Roland Winbeckler, Reva Alexander-Hawk of Merci Beacoup, Chef Samantha Breeding of Brownie Points of and Sidney Galpern of Simi Cakes.
I love to keep learning and combining all of the techniques I learn into spectacular cakes and candies that do not only taste good but look good too.
If you have any ideas, don’t dismiss them as too hard or too expensive. Give me a call or message me and we will see what we can do to stir your imagination into something created just for you.
About 4 years ago a friend asked me to go take Wilton classes with her, and my passions soared into overdrive. I have completed all the Wilton courses available here and was still hungry to move on and improve my skills. Since then, I continue to find anything and everything I can to add to my sweets obsessions. Including hands on and online classes, books and of course, trial and error in my very own kitchen, I have taken specialized courses under some of today top sugar artists including: Kathleen Lange spent a week straight teaching me the Lange/Lambeth Method or to those who know her well, teaching me to breathe, Chef Lucinda Larson owner of The Icing Diva, Jo Ellen Simon, CMSA (certified master sugar artist) of the Simply Elegant School of Sugar Art, Marsha and Roland Winbeckler, Reva Alexander-Hawk of Merci Beacoup, Chef Samantha Breeding of Brownie Points of and Sidney Galpern of Simi Cakes.
I love to keep learning and combining all of the techniques I learn into spectacular cakes and candies that do not only taste good but look good too.
If you have any ideas, don’t dismiss them as too hard or too expensive. Give me a call or message me and we will see what we can do to stir your imagination into something created just for you.
Recommendations and reviews from 1 person
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Referral from
March 21, 2017
Brittany B. asked:Iso. Wedding came prices $100 - Woodland Park, CO (80863) Needing this for my wedding in june, looking for prices of what you would charge to make, I would pick up.Callista F. replied:https://www.facebook.com/WhimsicalIcings/
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