Sweet TnT Magazine Trinidad and Tobago Culture
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Kerry McDonald explores the intersection of professional life and artistic pursuit through her dedicated journey into the world of sugarcraft and confectionery design. This first-person narrative details her transition from a self-taught enthusiast to a skilled practitioner specialising in gumpaste flowers and complex cake themes. By documenting her experiences with 3D novelty cakes and the influence of international masters, McDonald illustrates the evolving nature of the cake decorating industry in Trinidad and Tobago.
The article provides insights into the technical challenges of sugar art, the importance of mentorship under figures like Kerlene Grappie-Ransome, and the future prospects of local entrepreneurial talent. Readers will find a comprehensive account of the commitment required to balance a full-time career in the financial sector with a growing creative enterprise.
Key Takeaways
- Kerry McDonald balances a corporate role with a flourishing part-time career in specialised cake decorating.
- The artist specialises in intricate gumpaste sugar flowers and pursues advanced training in 3D novelty cakes.
- Self-taught techniques and formal mentorship from local experts drive continuous professional development in sugar artistry.
- Future plans include expanding into chocolate work and publishing a dedicated book on cake decorating techniques.
Balancing finance and fondant
By Kerry Mc Donald, Cakes By Kerry. I do cake decorating part-time as I am employed full-time as a Document Management Clerk at Trinidad and Tobago Unit Trust Corporation. Besides cake decorating, I do freelance writing (also part-time). Cake decorating is my passion that I hold close to my heart.
I intend to take specialised courses in cake decorating. I am fascinated by 3D/novelty cakes and would like to gain training/exposure in this area among other cake themes.
Cake decorating is my obsession
Apart from cakes, I do sugar flowers (gumpaste flowers) by order. I took a short course in 2008, but would consider myself a self-taught cake decorator in an evolving field. There are many intriguing areas to learn in the cake decorating world and you never stop learning so I sometimes practise a new technique in my spare time.
I am a bit obsessed with cakes as I often get carried away looking at the work of both local and international cake artists (Kerry Vincent, Mike Mc Carey and Ron Ben Israel just to name a few). I love experimenting with cake recipes and adding my twist to it.
Comments about my work
My favourite job was a high school musical cake I did. I was elated because the birthday girl could not stop sending me appreciation for the cake she received on her birthday. With all my cakes, upon completion, there is usually some part of the cake I thought I could tweak a bit.
I get comments and constructive criticism. Up to this day I get comments on a doll cake I did in 2011. I also get many positive comments about my sugar flowers, for instance how real they look.
Thanks to my tutor
My plans are not to limit myself but to learn the various facets of cake decorating and incorporate other areas closely related to this artistic field, such as chocolate work, pastries, cookies and maybe sugar work. I may consider going into cakes full-time. Cake enthusiasts can even look out for a cake decorating book.
I would like to thank Kerlene Grappie-Ransome, my tutor in sugar flowers. Kerlene, owner of the School of Sugar Artistry, Chaguanas has always encouraged me to never give up my dreams.
February 2016 – Issue 20 www.sweettntmagazine.com
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