We love living and working in our small town. The people, the
history and the beautiful wine country.
While we work in located in Ste. Genevieve, we will deliver cakes to
Metro St. Louis, Southern Illinois down to Cape Girardeau. In fact
we can deliver to just about anywhere.
Recently we teamed up with our friend Connie at Connie's Cafe and
Flowers in Festus. We often meet brides at Connie's Cafe for
consultations. Check out their page on our site.
Although we no longer work out of our shop and we specialize in
wedding and specialty cakes, the newspaper article below gives you
some idea of who we are.
history and the beautiful wine country.
While we work in located in Ste. Genevieve, we will deliver cakes to
Metro St. Louis, Southern Illinois down to Cape Girardeau. In fact
we can deliver to just about anywhere.
Recently we teamed up with our friend Connie at Connie's Cafe and
Flowers in Festus. We often meet brides at Connie's Cafe for
consultations. Check out their page on our site.
Although we no longer work out of our shop and we specialize in
wedding and specialty cakes, the newspaper article below gives you
some idea of who we are.
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| Lorraine's Cakes by Nicola Wissler |
Wissler Turns Cake Decorating Into Edible Art
By Margaret Jorgensen
CAKE DECORATOR—Nicola Wissler (above) works on a order in the workshop of her new business, Lorraines Cakes and Party Supplies. Wissler said
she’ll continue to offer cakes using Lorraine Lipp’s recipes and buttercreme icing. Two new options will be three-dimensional cakes and whipped icing.
Wissler said any object can be made into a three-dimensional cake. One of her designs is pictured (above).
An artist can use any medium to express his or her creativity: oils, watercolors, charcoal or even sculpting clay. Nicola Wissler, the new owner of Lorraines'
Cakes and Party Supplies in Ste. Genevieve, prefers to use something a bit more edible-cake frosting.
Wissler is introducing three-dimensional cake design to long time customers of the shop, formerly owned by Lorraine Lipp, and new clients. Wissler took
over the business on January 1.
Although she has run the day to day operations for a short time, Wissler said old and new customers who come into the shop are intrigued by the idea of a
cake that comes close to, or looks exactly like, a real object.
"With fondot icing, you can create anything imaginable," she said. "One time I made a cake that looked like a baseball cap. It fooled everyone. No one
wanted to cut the cake. It sat on the table for a long time because the guests thought it looked like a real cap, not a cake.
“The most unusual 3D cake I’ve made was my husband’s groom’s cake. He’s a drummer, so I made the cake look like his drum kit. It was the exact color
and shape. It fooled everyone.
“One other time, a stock car racer came to me and wanted a cake that looked like his car. I never did a cake like that before, but I used a model of a stock
car, then iced it in his car's actual colors. It looked like his actual race car.”
Nearly everything on Wissler’s 3D cakes are edible. “Of course, you can’t eat the supports that hold up some of the designs, but everything else is edible,”
she said.
“Cake decorating has come a long way in the past few years, mainly because of the demand from people who see these cakes on cable channels like the
Food Network.”
She said fondot icing is semi-sweet, and the texture is stiffer, unlike buttercreme or whipped icings. “There is even edible gold leaf you can on cakes these
days,” she aded. “You can create any color imaginable.
I like to use an airbrush for some of my designs.”
The idea of taking cake decorating to an art form was always Wissler’s intent. "I have an art degree but like most students, I wanted to find an area that
would give me a paycheck,” she said.
“I’d been decorating cakes for two years, but I wanted to take a professional course in it and see if I could turn it into a business.”
One Christmas, Wissler’s husband bought bought three Wilton Cake Decorating classes for his wife. "I asked my friends to come and check it out; I
thought it would be fun for all of us to learn how to decorate.”
Wissler said the idea of running her own cake decorating business literally “fell into her lap” when she visited Lipp in her shop last April.
"I was planning my wedding. I was going to decorate the cakes myself, but I needed someone to bake them,” she said “I went to Lorraines and said, ‘I
have a strange request-I need wedding cakes, but I don’t need them decorated.’ I wanted them plain.
“Lorraine and I talked about decorating and she asked, ‘How would you like to take over my business?’. “It sounds incredible, but that’s how it all started.”
Although she loves to create three dimensional cakes, Wissler said she also understands Ste. Genevieve tradition and her longtime customers’ favorite
cake varieties.
“I will continue to bake cakes using Lorraine Lipp’s recipes and yes, I will continue the tradition of using her buttercreme icing,” she said. “Lipp’s recipes
are a part of the shop’s tradition."
Wissler will also keep the same business hours, as well as the party supply and tuxedo rental services.
