Icing On The Cake

Seeking a creative outlet from her 9 to 5, Sherry Hostler turned her hand to cake decoration to discover she was a natural. Sandra Smith met the artisan at her Wilstone studio

- Sandra Smith

Sherry Hostler attaches hand rolled pearls of pastel coloured sugar paste to a three tiered celebration cake using a fine brush dipped in edible glue. The smoothness of each tiny moulding is echoed in the precision of its placement. As she tops her creation with a champagne saucer in which a delighted fondant icing lady bathes among sugar bubbles, this award winning cake designer eagerly discusses her craft and the chance discovery of her skills.

‘I’ve always been creative but it all started when I was in an office job I loathed,’ she explains. ‘I looked at a college prospectus and it was a toss up between silver jewellery and cake decorating.’

Sherry glances around her premises in the lovely village of Wilstone, north-west of Tring. Extensive stainless steel work surfaces, chest freezers, storage shelves and an industrial sized oven contradicts her initial assumption that baking involves less equipment than jewellery making. Still, there’s no doubt she made the right choice.

‘I hadn’t a clue I’d be such a natural,’ she grins. ‘I taught myself to bake, went to a few classes and did online stuff as well. You’re always learning as there are so many new techniques and people want different things.

I rarely repeat the same thing – that’s what keeps it interesting and challenging.’ Her first commission – for a friend’s 40th birthday – reflected his interest in motor racing with the design of a race track and chequered flag.