Madison Lee(XIV)

"Some of my first memories include dipping strawberries in chocolate at my father's bakery and watching my mother standing at the counter piping dozens of buttercream roses. After culinary school, I was fortunate enough to be able to train with some outstanding talents in the field Like Betty Van Norstrand, who pioneered cake artistry in the United States and apprentice with Alan Dunn in London, the father of sugar artistry. Under their guidance I developed my own style. I like to think of it as classic and modern at the same time. I take the classical look of sugar flowers but like to add a modern dimension to the design. I also pride myself on the fact that every cake I make will be unique to the person. I am honored and humbled by the attention my cakes have garnered. One that really stands out for me is being honored by "Dessert Professional" Magazine as one of 2015's "Top Ten Cake Artists In North America." The Butter, the sugar, the smells... how could you not want to be making something sweet that puts a smile on someone's face and is essential for any celebration. I approach every new cake as a work of art - sugar is my medium. "