Inventor Creates Flexible Cake Icing
Imagine a wedding dress made entirely of icing. Michele Hester did – complete with elaborate lace bustier and sleeves, flouncy skirt and a huge bow that looks like satin.
It’s all made of sugar and eggs, a concoction she calls SugarVeil that’s more commonly used for elaborate cakes and other edibles.
And after years of cold calls to chief executive officers and hours on her feet at trade shows selling her inventions, a remarkable thing happened. Martha Stewart came by.
Stewart took home some of that super flexible icing and mentioned that she’d like to have SugarVeil on her television show and in Weddings magazine.
It’s the kind of attention every inventor dreams of.
Hester was at a convention when she learned that cake decorators and pastry chefs can experience carpal tunnel syndrome, the result of hours of repetitive work involving wrists and hands. She also overheard two people affirm that “everything with sugar has been done before.” That was challenge enough. She decided to invent an icing that required fewer twists and turns by the chef to make each design.
Photo by Keith Myers/MCT News Service.
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