Hello,  I'm Geraldine Kidwell. Welcome to my world of sugar art. I live in the northern agricultural area of Kentucky near the beautiful Ohio River with my husband Bill. I have been a "professional" decorator for over twenty-five years and playing with the art for much longer. As do many young decorators, I became involved in the world of cakes by creating various confectionery arts for my three children, then friends, neighbors, etc. - thus, a full time business evolved. Presently, through my membership in an international organization for cake decorators, I am well known and network with other sugar artists from all over the world. I recently had the pleasure of judging the Food Network Challenge for the Elvis Birthday Cakes Challenge - episode CC031.

   I became enthralled with cake shows and found that I did my best work under pressure and competition, striving for perfection. Although I look back on my early work as being very primitive, I did win many trophies, gold medals and best of shows. It was at one of these shows that I had the opportunity to view a magnificent creation of pastillage and gum paste. This Mexican sugar technique inspired me beyond words so that I had to find the source of this masterpiece and further my education.

   The desire to learn inspired me to travel to Mexico City to study under the patient and masterful hand of Senora Marithe de Alvarado at her Institute of Mexican Sugar. My husband Bill and I lived in her home for nearly a month, where I sat through classes where only Spanish was spoken, but the afternoons and nights were intense one on one instruction in English. This is where my love for the creative, the impossible, originates. The Senora taught the principal, "If you can imagine it, you can create it in sugar." I have tried to live up to her teachings and expectations through delicate sugar flowers, flowing drapes and distinguished architectural designs.

   During the late "70's" a wonderful, international organization for cake artists was formed. It was known as the International Cake Exploration Societe, I.C.E.S. for short. I became a charter member and through this organization, I have met talented people from all over the world who are willing to share their creativity. Each year I.C.E.S. holds an annual convention in a different geographic region of the country which has enabled me to travel across our great nation to exhibit, teach, share and learn at the yearly shows. I have served two terms as the Kentucky I.C.E.S. Representative, served on two convention committees and spent three years on the International Board of Directors. One of my favorite committee assignments was to serve as the International Liaison in 1994. During 1995-96, I had the privilege to serve as Chairman of the Board and the honor of being elected President of our International organization (www.ices.org). During the 27th annual show in 2002, the organization bestowed their highest honor on me by induction into the Hall of Fame for outstanding contribution to the culinary arts.

   During my years in I.C.E.S. I have had the opportunity to take numerous classes and demonstrations from some of the most talented decorators in the world. Like other professions, cake decorating is a continuing educational process and if a person intends to stay current with the trends, they must continue to learn. During 1998 I co-founded the first licensed proprietary school of cake decorating in Kentucky. However, I dispersed my holding in the school during 2002 in order to devote more time to Artistry In Cake.

   Over the last twenty-five years, I have written many cake decorating articles and instructions. My original book, Gum Paste Figures & Fashions is a black and white manual on the creation of gum paste figurines and designs for their clothing. My current book, Cake of Love, recently released is a 160 page, hard cover, full color book with 22 wedding cake designs and two grooms cakes with complete how to designs. I have been a featured writer and decorator in the I.C.E.S. newsletter, Mail Box News, Louisville Bride, Sugarcraft Magazine (England), Special Occasions Bridal Magazine, Tortas Con Estilio (Peru), and I am currently a contributing writer for the American Cake Decorating Magazine (MN) and co-edit the Kids in the Kitchen segment. I now have a 120 minute instructional class on DVD describing how to form babies, figurines and animals using fondant to cover gum balls.

   I enjoy my work and it gives me great pleasure and satisfaction to add that extra touch to a bride's special day. For many years, I owned a storefront and bridal boutique. I offered the complete package of flowers, cakes, tuxedos, invitations, catering - everything needed for the perfect wedding. My business became so vast that I had to make a decision what aspect that I wanted to concentrate on. If I continued with the storefront, I feared losing the personal touch of being able to oversee each wedding. Although I still do a small amount of catering, the wedding cakes are my primary interest. Therefore, I sold my storefront and established a home based, licensed, health inspected commercial kitchen. This allows me to concentrate on individual brides and not be interrupted by the constant flow of people in a storefront. It also cuts down on the overhead expenses so that you can receive the quality of a New York designer at local prices.

   My bridal sessions are by appointment only. I will come to your residence or meet you at a location of your choice. We will sit down, look at pictures, discuss your likes and dislikes, your flowers, dress, etc., then design a cake that is individually and uniquely you. If you choose to attend a scheduled tasting you can contact me for information when the next tasting will be scheduled. Tour my web site at your leisure and if I can be of assistance, please get in touch.