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About

After 15 years in the non-profit arts management world, I decided to try something new. Over 5 years ago, Ron Ben-Israel hired me to be “Operations Etc…” for his company Ron Ben-Israel Cakes. It was the best career decision I have ever made. Always curious about the wedding industry and some how wanting to be a part of it, I took this job offer with much enthusiasm. In the short amount of time I have been in this industry, I have learned SO much, met amazing professionals, contributed to great events and apparently I have a lot to say about this crazy world of cakes and weddings….from my point of view.

13 Comments »

13 Responses

on June 11, 2011 at 8:53 am | Reply Gia McCollister

Rebecca, thanks for so amazing blog. I really enjoy everything you write. You are doing a great job….

Best Regards,

Gia
on June 14, 2011 at 6:26 pm | Reply sofia

Hi REbeca Thanks for sharing us that wonderful world it is really amazing how everybody work in the bakery i would like to be part of that dream i really enjoy everything you share us
thank you again and again and again!!
on August 5, 2011 at 2:58 pm | Reply Jereme's Kitchen

i love the amazing work from the bakery. thank you for sharing all your experiences!
on August 13, 2011 at 5:42 pm | Reply Judy

Hi NYC cake gal, what does it take to intern @ Ron Ben Israel’s?
on August 27, 2011 at 2:40 pm | Reply savauri sugar

Love your blog. It’s so informative and interesting, please keep it coming.
on October 11, 2011 at 12:21 pm | Reply Teneisha

I just love you blogs!
on October 31, 2011 at 12:49 pm | Reply aliciainmtnview

I’m so sad that I can’t “visit” unless I’m a customer. I’ll have to settle for Sweet Genius
on November 14, 2011 at 4:04 pm | Reply Jessie

Love Your Blogs… very Informative and yes thanks for sharing your experience.. very inspiring. Sad that we dont see much of You n your Work here in Australia.. Hope soon.
on November 22, 2011 at 9:32 am | Reply Maureen Klein

Your cakes are stunning – I’m so impressed with the clean, smooth look of your fondant covered tiers. Would you have any advice on how to get them so smooth and what technique you use to keep the tiers so straight and even. I have had the problem of slightly slanted tiers and one tier sinking into the one below.
Thanks for any help.
Maureen
on February 8, 2012 at 7:22 pm | Reply Diana Sella

Thank you for take the time to write about your experiences. You can’t imagine how much we can learn about the overall professional cake business.

Thanks.
on February 11, 2012 at 8:14 pm | Reply Lara Correia

And I love your point of view. Allways fun!
on April 23, 2012 at 1:05 am | Reply Cynthia

Hi, I just stumbled upon your blog and I really like it a lot! Random tips and recipies here and there and fun pictures as well! I did have a question….what are the basic dusting colors you recommend to purchase? Also, where do you get them from?

Thank you!
on May 17, 2012 at 12:59 pm | Reply Claudine

Nice to met you!
Thanks for sharing your experiences!
Regards!