The icing on top

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Amanda Simmons/Press-Tribune | International cake artist Ceri DD Griffiths, owner of Ceri. Dz Artistry & Design Ltd. in Great Britain, was recently in Shreveport leading a two-day course on the art of piped royal icing. Along with being an instructor, Griffiths is an international judge, demonstrator, published author. His award-winning cakes can also be seen in international magazines.

Local bakery hosts class with world-renowned cake artist

Demetrus and Niecey Wesley know how to enjoy the sweet side of life.

The Bossier City couple owns Sooo Good Bakery in Shreveport and have been in business for more than a decade, selling custom cakes, wedding cakes, and assorted sweet treats. Their love for cake (and all things sweet) is something they share with cake artists and enthusiasts around the world.

Amanda Simmons/Press-Tribune | Demetrus and Niecey Wesley, Bossier City residents and owners of Sooo Good Bakery in Shreveport, work on their royal icing piping skills at a class taught by international cake artist Ceri DD Griffiths, owner of Ceri Dz Artistry & Design Ltd. in Great Britain.
Amanda Simmons/Press-Tribune | Demetrus and Niecey Wesley, Bossier City residents and owners of Sooo Good Bakery in Shreveport, work on their royal icing piping skills at a class taught by international cake artist Ceri DD Griffiths, owner of Ceri Dz Artistry & Design Ltd. in Great Britain.

Recently, Sooo Good Bakery hosted international cake artist Ceri DD Griffiths, owner of Ceri. Dz Artistry & Design Ltd. in Great Britain, for a two-day course on the art of piped royal icing.

Bossier residents Bonnie Merchant and Elizabeth Dickson invited Griffiths, a native of South Wales, to lead the course. Once they advertised he was coming, it didn’t take long for the class to fill up.

Cake artists from all over Louisiana, Arkansas and Texas made the trip to immerse themselves in the intermediate skill of wedding rings, wedding cakes piping.

In his thirty plus years, Griffith said he’s still learning the new ways of this ever-changing medium.

“Royal icing isn’t something you can pick up easily,” he said. “I am a student a lot of times. If you think you’ve perfected it, the mediums change and the styles change. It’s hard to master anything as a cake artist.”

Niecey found Griffiths’ class to be very informative, giving her a new outlook on planning and executing future cake creations.

“It’s about attention to detail and planning your cake out,” she explained. “Sketching it out first allows you to have it planned out – from A to Z. We did that before, but we see how important it is to do.”

Demetrus said the course opened his mind to a whole new level of creativity. Dickson said it’s encouraging to see local cake artists benefiting from educational opportunities like this.

“We are trying to develop a community here that will present more opportunities like this,” Dickson said. “This can really be a benefit to this community. We have amazing talent here and there’s so much to teach and share.”

Dickson, who retired from Bossier Parish Community College at the end of 2014, said these courses are a way to keep cake on the local scene after the annual Icing on the Cake competition was canceled this year.

“It’s not that we’ll never have an Icing on the Cake (show) again, but this is a chance for us to keep the momentum going and to get everyone refocused on the art of cakes again,” she added.

Along with being an instructor, Griffiths is an international judge, demonstrator, published author. His award-winning cakes can also be seen in international magazines.

Griffiths said the most rewarding part of his job is seeing students excel further than they ever imagined they would.

“It is very encouraging to see them progressing in their skills,” he said. “Being a good cake artist means learning the tools of your trade and building on your skills. This is something I excel at and makes me an international expert in my field.”

Merchant said they have considered creating a Shreveport-Bossier Cake Club for local cake artists to share their knowledge, gather for social opportunities and to bring in more cake professionals. Anyone interested in becoming part of the group can contact Bonnie Merchant at bonnie.merchant@suddenlink.net.