Lucinda owned and operated a customer order bakery for over 15 years. She has worked in both retail bakery as well as the wholesale end of the business. She started cake decorating at the ripe young age of 14, and has been teaching since 1981. she has demonstrated at the ICES Conventions and Shows since 1989. Lucinda has a Bachelors Degree in Visual Communications Technology and Graphic Design, which she incorporates into cake decorating. Lucinda teaches classes and workshops throughout the USA; and frequently demos and teaches with ICES and a network of local Cake Clubs and Sugar Arts Groups.
Lucinda instructed at the Art Institute of Seattle for a number of years, as Patisserie Chef Instructor, specializing in wedding cake and portfolio, and incorporating her graphic design background. She was the senior staff member at Lake Washington Technical College for many years, the Art Director for Just Desserts, Magazine, a Graphic Designer at the Boeing Company.
In addition to her 26 years of teaching and sharing, Lucinda has received many awards and best of shows, and has been featured in many national and international magazines, TV, and on several covers of American Cake Magazine. Lucinda is very active in ICES. She is the past Show Director of the Seattle 1990 Show, past committee member of the Portland 2001 Show, past Washington State Representative, past Washington State Sweet Creators President, and Author of Multi-Dimensional Floodwork, instruction book, and several pattern books.
Currently Lucinda is a Pastry Chef at Le Cordon Bleu Culinary Collage, in Seattle Washington, educating students in pastery, baking, cake decorating, and sugar arts. Her work is being featured in the November 2010 Cake Central Magazine, just in time for her debut DVD Beautiful Borders, the first in a series of virtual workshops, also being released in November.
Frequently Asked Questions about Cake
What types of desserts do you provide?
Cookies, Croquembouche, Cupcakes, Groom's Cake, Pastries
What services do you provide?
Consultations, Delivery, Setup
What dietary needs can you accommodate?
What special ingredients do you use?
Are you licensed by the state health department?