Hello, I have been applying constantly for a year for a cake decorator position in all the bakeries, supermarkets, Costco, etc. I realize they are assembly line cakes but I really enjoy decorating. I took all 3 Wilton courses and have done a lot of practicing and feel that I do have the talent. I would rather not have my own cake decorating business. I have heard from a few experienced cake decorators that learning the Wilton method is the problem. The bakeries supposedly don't like the method and have to re-train and that I would be better off not putting my Wilton training certificates on the application. Also, I understand that any company would rather have someone with experience, but now I'm confused with how to go about this anymore. Thanks for any advice!
During my Wilton I class my instructor told us that the chain stores do not care for the Wilton way because it is slow and detailed. Where those stores need fast and not-so-detailed. Don't get discouraged, someone will see your talent and be glad they did!! hang in there!! 
i would try some of the little family run bakeries as opposed to the chain stores. also when they hear 'home baker' they do think slow, you have to show that you can ice a cake decently in a minute or 2, do shells, writing and roses. if you can have them see you do this you will have a good chance. practise those even if its just on a dummy.
I agree with the little family-run bakeries idea. Small businesses often need skilled help, but it's hard to find without spending lots of money on recruiting.
Try going about your job search the goold old-fashioned way, networking. Call up some bakeries, or better yet, visit them in person and ask to speak to the hiring manager. Show them pictures of what you can do. Sound intelligent and experienced, yet eager to learn. Be prepared and follow all "interview" rules.
Have spunk, smile, and make sure you are a good match for the family in charge. If you can find the right boss you'll have it made.
I worked for many years in a bakery...starting on the counter; after they knew me, I got the opportunity to decorate (I had no experience). You might consider asking if there is the opportunity to advance to decorating if you start in another position.
I was a bakery manager in a chain store for a few years, and we would have rathered to have someone with no experience than someone that was trained with Wilton, because the style and methods are different. People that came in with training were harder for us to train because they were already set in their ways. What they look at is, the bottom line, they want to know that you can decorate a basic quarter sheet in less than 15 minutes (that was our "quota").
I would do as some of the others suggest and take pictures of your work, and offer to decorate for them while they watch...that is standard practice in chain stores....
HTH ...And good luck
Your in Washington state? So am I. I took classes at Michaels and there were places waiting to hire a few of us. I dont wanna work so it didnt apply to me...but geez, they were needing people...not sure where the places were but our instructor had a list of places. They wanted people with Wilton class certificates.
conpro,
I really don't have any adivce, per say, but I'm in a fairly similar position.
I got laid off in October from my real job (I'm a writer), and I still haven't found anything. I mention that because you said "I feel like I have the talent" that is exactly how I've been feeling about my writing. One thing that has helped is just because I haven't been hired it doesn't mean that I'm not talented. I just don't have what that company wants at that time.
Don't give or get discouraged! It's been really hard from me (since I have no real steady income) but just have faith and all will be good!!!
I worked at Publix for 7 years from the time I was 16 and made my way into the bakery as a clerk and occasionally helped out decorating. I left for a few years and came back and wanted to be a decorator, I had been making cakes on my own during the time I left and had loads of pics to show, but alot of publix's turned me away I just happened to be in the right place at the right time. They don't like the wilton because they are to detailed and you have to learn to crank out cakes, it was rough I didn't like it and left about 9 months ago. You don't get that same joy of making cakes at the store as you do at home. But you do get and opportunity to perfect the basics.
I took a Bronwen Weber class and she told all the students (some owners of bakes, some decorate from home, etc) that some of us may not like the store bakeries but those people deserve a lot of respect. They have to do so many cakes in a day. Quality was not all ways on the top of the list it is quantity. she worked in a store bakery for years and Wilton refused her a an instructor look at her now.
Like mention early practice, practice icing a cake in 2 minutes or less remember it does not need to be perfect, just good enough to get out the door.
Keep a positive attitude and something will come your way.
practice ------------ practice ------------------practice
I watched a lady today at a store bakery and was amazed how fast she slapped that cake together! Definately not the way Wilton classes teaches.
Good luck in your job search! I won't be too far behind you.
Lisa
Shannonfl...It's funny you should mention Publix. Every time I go in my local Publix store, I observe the cake decorators and they always have an unhappy look on their faces. Not sure if it's out of boredom, pressure to get the cakes done or what. I never see any of them with a smile on their face. And to be honest, I look at the cakes they throw in the cold case and none of them look really great.
I had thought of applying at Publix, but I would rather be somewhere that doesn't put that kind of 'production line' pressure on you.
Lisa
Quote by @%username% on %date%
%body%