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|Roland & Marsha Winbeckler, Food Network and TLC's Ultimate Cake-Off personalities, create their large, amazing cakes on site around the US and for events locally. Custom Cakes are our specialty.|
If you're interested in having them create "Amazing Cake Art" for you, please email info@AmazingCakeArt.com.
Click To See Our Cake Pricing Info.
About the Winbeckler's--Roland and Marsha Winbeckler are a husband/wife cake decorating team who met at a Cake Decorators's Convention. They teach professional cake decorating classes and create cake sculptures around the U.S. and have also taught or demonstrated in Canada, Jamaica, and Australia. They both have taught at the famous Wilton School of Decorating in Chicago, and Roland also taught at the prestigious Culinary Institute of America in New York. They created the featured show cake for the 2012 International Cake Exploration Societe's (ICES) annual convention that was held August 2-5, 2012 in Reno, Nevada (see photos below).More info on ICES can be found here.
Roland was a double gold medal winner at the World Culinary Olympics held in Frankfurt, Germany, and was inducted into the Cake Decorating Hall of Fame in 1992. In 2012, he was named one of the Top Ten Cake Artists in North America by Dessert Professional Magazine.
Roland and Marsha have appeared on the Food Network and TLC's Ultimate Cake Off. They are both authors of cake decorating books and DVDs and have each written articles for trade magazines. They are also both instructors of online classes on Craftsy.com. Marsha was the editor of two international cake decorating newsletters for many years and on the 2011-2012 Editorial Board of American Cake Decorating Magazine and is a contest judge for CakesWeBake.com.
|"Enjoy" Cake For Local Radio Show Hosts|
We made this cake for our local KNCR Free Fire Radio Hosts, Carl & Linda Bott.
Roland did the crate, cheese, grapes, and lettering. Both Marsha and Roland made the bottle and Marsha baked the French Vanilla Sour Cream Cake (recipe on YouTube also).
"Enjoy" is a local lifestyle magazine and gift shop.
|Wafer Paper Possibilities|
Here's a cake Marsha designed to show some possibilities of decorating a cake solely with wafer paper and/or edible frosting/icing sheets.
|Special Wedding Cake|
We recently did a very special wedding cake for our
youngest son and his bride.
Above are some photos of the cake. The wedding colors were
black and red.
The lace design was created to
resemble the bridal dress lace.
One of benefits of our
business is that we often receive products to test or review; andÂ
received samples of Renshaw fondant and gum paste.Â (Renshaw is a
well-established brand in the UK but has just recently been introduced in the
After some pretesting, we
decided to give it a real-world workout and use it on the wedding cake.
The white fondant kneads and
rolls easily and thinly and produces a very smooth look. The flavor is a
pleasant vanilla flavor.
There is no titanium dioxide
(white color) in the white fondant so darker colored cakes (chocolate, etc.) or
ganache under the fondant, etc. may show through the white fondant if rolled
For the flowers, we mixed 50%
each red fondant and white gum paste with additional red gel color added for
vivid red flowers. The mixture thinned and ruffled very well.
Black fondant with a little
tylose/CMC added was used for the borders. We did notice that the black fondant
was easier to tear than the white or red (with or without tylose/CMC added),
but was still very workable.
|Lifesize Guitar Cake|
The strings are even edible.
They are made out of fondant!
|Quilted Diamond-PatternCake With Pom-Pom Bow Displayed on "Floral Leaf" Cake Stand/Display Base|
Close-up Photo of Quilting and Diamond Accents
The tiki cakes were sculpted to resemble the couple hosting the luau and each cake stood about 2 ft. tall.
Wood grain texture was added, and the features and texture were enhanced with an airbrush.
The bamboo-style lettering was made of fondant.
The turtle was hand formed from modeling chocolate. The flower lei and sea shells were made of gum paste.The palm trees were fondant over copper tubing. Texture was added with scissors and modeling tools. An airbrush added color variations.
|BevMo Grand Opening Cakes|
"Time To BevMo! Clock" Cake Sculpture for BevMo! Grand Opening.The clock turned slowly to show both sides. The wine bottles, shot glasses, and ice were made of isomalt sugar. The two spirit bottles and mint julip cup were carved from rice cereal treats. The bar tools, grapes and other details were hand formed from fondant.
BevMo! Ice Bucket and Keg Cake Sculpture for Second Day of
Redding BevMo! Grand Opening.
The wine and beer bottles and ice were made of isomalt sugar. The beer mugs were made of rice cereal treats covered in fondant. The grapes and other details were hand formed from fondant.
|Cake for Couple Who Got Engaged in Alaska|
A couple from Alaska wanted a "wedding cake" that depicted the scene where they became engaged. There were in Alaska looking at a beautiful iceberg while sitting on a driftwood log.
The iceberg had a hole in it--quite challenging to recreate with edible materials.
The gumpaste figures were dressed just as the couple were on the day they became engaged. The ice on the lake was made of sugar.
Through the magic of PhotoShop, the cake is set in a scene from Alaska.
|Motorcycle Birthday Cake For Twins|
This motorcycle-themed birthday cake was 3 1/2 ft. long x 2 1/2 ft. tall. With a base "highway" cake, it served approximately 300.
These non-identical twins were turning 60. They and their wives love to ride their motorcycles cross country. Notice the wives in the mirrors.
Another angle of the motorcycle cake. The cake was decorated with fondant.
The faces were hand formed from fondant.
Luau Motorcycle Cake--A Hog riding a HOG!
We made this cake for an annual luau hosted by a couple who both ride HOGs.
The motorcycle is approx. 3 ft. long and the rider sits a little over 2 ft. high. The beach (which could be made into a highway) and the tank and fender were cake. The rider and motor were rice cereal treats, but could be cake if more servings were needed.
Riding buddies for our HOG friend--courtesy of Roland's PhotoShop skills.
|TLC Ultimate Cake Off TV Cake Challenge--Season 1|
The cake was 8' 2" tall and weighed approx. 250 lb.
It was the tallest cake of the Ultimate Cake-Off season.
The top cake spun around, there were lights around and below the cake, and circus music played from a hidden player in the base (music was muted on the show).
Here's a local birthday cake we did recently.
The cake was covered in white fondant.
After masking off the areas we wanted to keep white, the beverage area was airbrushed green
The lime was hand formed from fondant. The straws were stir straws.
Pricing:Our cakes are priced from $5.75 dollars per serving for basic buttercream-frosted and $7.75 per serving for fondant-covered cakes, varying according to the detail involved and the time required for your one-of-a-kind Amazing Cake Art. Some designs are best decorated using either buttercream or fondant and the per serving price will be charged according to the frosting required. The final price is determined by multiplying the price per serving by the number of servings ordered.
Sculpture projects and off-site projects are quoted depending on the complexity of the design and the location.
We have a $500.00 minimum for all orders.
Deposit Required to Reserve a Date:A fifty percent, non-refundable, deposit will reserve a date on our calendar. We're often booked several weeks to months in advance so please book as soon as you know the date of your event.
Delivery - Our usual delivery area is within a 25-mile radius of Redding, California. We will deliver to locations we feel our cakes can safely be delivered so please contact us to inquire about a specific location.
Delivery and set up fees are additional and are calculated at an hourly rate round-trip.