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Cake is more than just dessert

February 21, 2008
Williamsport Sun-Gazette
Cakes are an important element in a wedding, but picking out the perfect kind can be more complicated than it seems.

Suzann L. Major, owner and cake maker for Grammy Sue’s Cakes and Cookies, Cogan Station, had many cakes on display at Clear Channel’s Wedding Expo.

Major has been decorating cakes for more than 30 years. She also teaches baking and pastry art at Pennsylvania College of Technology.

She is professionally trained and uses quality ingredients like real butter and vanilla.

Grammy Sue’s specializes in rolled fondant icing.

“It’s a type of icing that you can drape, stencil and embossed with design,” Major said.

How does it stand up to traditional cake icing? No worries, Major said. The taste is “really quite good.”

“We roll it thin and it melts into the icing ... we use buttercream underneath. The cost is a little more and there are things you can do with the fondant you can’t do with the buttercream,” she said.

Grooms can’t be left out, either. Major said the southern tradition of grooms having their own cake is becoming more popular. She said she has done a buck head, Steelers helmet, a Darth Vader helmet, and a Homer and Marge Simpson cake.

“I think the shows like ‘Aces of Cakes’ shows what you can do artistically,” she said. “I love the challenge in a cake like that.” Major said brides should remember to get “a beautiful cake for a beautiful bride.”

Article Photos

ALISON AUCONE/Sun-Gazette
These cakes by Grammy Sue’s Cakes and Cookies, Cogan Station, are just some of the
many options available with fondant icing.

 
 
 

 

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