About Kathleen Lange

Kathleen Lange

Kathleen Roberts-Lange’s fervor for baking and cake decorating finds its roots in her formative years, characterized by fond recollections of aiding her mother in the kitchen and receiving an “Easy Bake Oven” at the tender age of 4. Her voyage into the realm of cake decorating took flight in the spring of 1980 when, at the age of 15, she embarked on her inaugural Wilton Cake Decorating Classes. The seminal moment occurred when she successfully sold her inaugural wedding cake at 16, igniting an enduring commitment to honing the intricate craft of cake decoration.

By the fall of 1980, Kathleen, then merely 16 years old, attended her inaugural Wilton Cake Decorating Teaching Seminar, emerging as the youngest Wilton Teacher of her time. Over the ensuing years, she amassed a plethora of accolades, including Wilton Incentive and Territorial Awards, and was distinguished with inductions into esteemed institutions such as the Wilton Method Teacher’s Hall of Fame, The President’s Club, and Imperial Club, in recognition of her 21-year tenure, which touched the lives of over 10,000 students.

Her comprehensive training spans an array of disciplines, encompassing courses and rigorous instructor seminars with Wilton Enterprises from 1980 to 2001, alongside diverse curriculum at Grossmont Adult School, spanning culinary arts, cake decorating, floral design, art, calligraphy, catering, and wedding receptions. Renowned luminaries such as Betty Newman-May, Eleonore Rielander, John Mc Namara, Eddie Spence, Frances Kyper, Alan Dunn, Robert Haynes, Chef Federico Anzellotti, and Pastry Chef Armando Palmieri have significantly contributed to her expertise.

Throughout her illustrious career, Kathleen has garnered myriad awards as a Wilton Instructor and Teacher, including prestigious inductions into the Wilton Hall of Fame, President’s Club, and Imperial Club. Her pedagogical footprint extends to the Grossmont School District, where she served as an educator from 1983 to 1986 and 2000 to 2010.

Kathleen’s enterprising spirit propelled her to establish ventures such as Decorative Confections and Crumbs of Paris Bakery, epitomizing her versatility within the industry. Her accomplishments include receiving esteemed accolades like the Sweet Life Hall of Fame Award and accolades from NY Cake & Baking, recognizing her as one of the Top 10 International Cake Artists.

Internationally, Kathleen has served as a coach and adjudicator in the Cake Designer’s World Championship in Milan, Italy. Under her tutelage, Team Trinidad & Tobago clinched “The Best Cake Taste in the World 2017” and secured 7th place among 19 competing nations.

Beyond accolades, Kathleen’s most significant triumph lies in the affection and acknowledgment she has garnered for pursuing her passion. Memorable highlights include being hailed by NY Cake & Baking as a “Top 10 Int’l Cake Artist” in 2016 and representing the United States as a distinguished member of the International Excellence Team Cake Designer/FIPGC in Udine, Italy.

As an instructor, Kathleen perceives sugar artistry not merely as a vocation, but as an embodiment of her essence. Rooted in a passion kindled at the age of 3, sugar artistry empowers her to transmute food coloring and frosting into a medium for edible masterpieces. Her pedagogical ethos revolves around love, empathy, and the ethos of sharing, accentuating the significance of treating students with the same reverence and compassion she seeks as a human being.

In summation, Kathleen Roberts-Lange’s odyssey stands as a testament to her steadfast devotion to sugar artistry, an odyssey that has not only defined her professional trajectory but has emerged as a poignant manifestation of creativity and passion.

Kathleen Lange

Commit to the LORD whatever you do, and your plans will succeed.  Proverbs 16:3