I have been doing cakes for about 6 years now. I have been fortunate to attend the Wilton School in Darien, Ill for their Master's Course, Beyond Master's Course, 2 of Colette Peters' classes on fondant, one of Nicolas Lodge's classes on gum paste flowers, and one of Mark Seaman's (Chicago's "That Takes The Cake") gum paste flowers class. At the Wilton school I tried to make the most of my time, taking several classes while I was there (sugar art, basic and advanced fondant). I love to learn. My cakes are not the best they can be, sometimes due to lack of time (full time job, twins, husband in the military, in other words...LIFE as we all know it!!) and sometimes due to lack of skills/practice/knowledge/experience etc. I am always humbled and in awe of the wonderful cakes on this site and I hope to learn from everyone here. I welcome constructive criticism and any helpful tips I can get. Thank you!