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COLEMAN HAS TAKEN
AFTER HER GRANDMOTHER,
ADAPTING HER HALF-POUND
CAKE RECIPE INTO THE
PETIT FOURS AND SMALL
CAKES SHE MAKES FOR
WEDDINGS, VALENTINE’S DAY
AND BIRTHDAY PARTIES.
Coleman puts her petit fours in white
boxes tied with colorful ribbon for
her customers or to give to friends
and neighbors.
creating both traditional and modern
cakes with consistent clean lines,”
Echols says. “Although I have my
favorite styles of cakes, I enjoy when
a client challenges me with a design
outside my comfort zone.”
Echols decorates cakes or petit fours
using small, elegant details she derives
from patterns, textures, and colors.
“I love decorating cakes because it
combines my love for details and cre-ativity
with my passion for baking and
being in the kitchen,” Echols says.
When decorating a cake or petit
four with fondant or icing, Echols
says restraint is key.
“Cakes can easily be over-decorated
and the outcome is never pretty.
Sometimes less is truly more with
elegant cake decorating,” Echols says.