With a career that started in designing pageant gowns for Miss America and Miss USA, Rhonda Joodi found the skills she had learned from designing gowns for 20 years could easily be translated into cake. With an eye for color, symmetry and attention to detail Rhonda applied her knowledge of fashion design to cake when she took over Confections on the Coast, a business originally started by her sister. Since then Confections on the Coast has been providing brides on the Emerald Coast with the most unique and delicious wedding cakes as one of the most sought after cake companies in the area. Read on to learn more about Confections on the Coast baker Rhonda Joodi and what inspires her gorgeous confections.
Confections on the Coast is based in Seagrove Beach, FL. To contact Confections on the Coast, visit their website or call 850.259.5102.
Weddings Unveiled: Tell us a little bit about Confections on the Coast.
Rhonda Joodi: Confections on the Coast is a custom wedding cake bakery – that is ALL we do! We cater to the very discerning bride and groom who place importance on their wedding cake. We strive for perfection and feel we have done our job when our clients walk away from their reception saying “Wow – that cake was far more than we imagined!”
WU: How did you become a pastry chef? How did you begin Confections on the Coast?
RJ: My sister, Debra Adams, actually started the company 8 years ago. She decided to move away to be closer to her grown children a few years ago and I took over the company. I had been a pageant gown designer for Miss America and Miss USA for 20 years. I found that fondant worked a lot like fabric so it was an easy transition. I already had an eye for color, symmetry and attention to detail. These all combined to help me make beautiful cakes.
WU: Tell us about how you work with engaged couples, whether as a team or individually.
RJ: I usually meet with couples at my shop and we discuss what they are looking for in a baker. I ask them a variety of questions such as, the theme of their reception, colors, how many guests they need to serve, ect. After we have discussed design and details I let them taste cake – this is the best part!
WU: Describe your style when it comes to cake design.
RJ: Whether I am designing a traditional cake or one that is very modern my style is always to create a cake that compliments the whole reception. The cake is usually one of the focal points of the reception and should add to the overall feel of the party – not compete with it.
WU: What inspires you?
RJ: Couples who are excited and open to new ideas! When a couple comes in and has a very rigid vision of what the cake should be regardless of factors such as weather or availability of certain flowers for example, it stifles creativity. On the other hand, if the couple expands their vision we can create something that is uniquely theirs and they usually end up having a lot of fun in the process too.
WU: How do you keep your ideas fresh?
RJ: I’m always looking in magazines and not just Bridal ones. Fashion and Home Interior magazines can be great resources to explore color and texture options. Like I said before, decorating a cake is a lot like dressing yourself or decorating your home.
WU: What was your favorite wedding cake and why?
RJ: I made a cake this past summer that was so much fun! The colors were white, blue and yellow which look great together. We made the tiers different heights and added swiss dots. Sugar ranunculus were the crowning touch. It was just one of those cakes that made me happy to look at it!
WU: What makes Confections on the Coast different from other bakeries?
RJ: We are different in many ways! We are the only “full service” bakery and by that I mean not only do we make and deliver the cake, we also let the bride use our cakes stands and we cut and serve the cake to the guests as well. We even stay and box the top tier “freezer ready” for the bride. We see our product through from beginning to end. One of the biggest differences in our bakery and other ones is our cake tastes soooo good! Many of our customers as well as their guests tell us it is the best wedding cake they have ever had and I have to agree with them!
WU: What would be your dream wedding cake to design?
RJ: Wow – that’s a tough question. I think I would love to design something that was very girly! Lots of sugar flowers, small detailing and sparkle – all done in pink!
WU: Tell us three things you can’t live without.
RJ: My electric pasta roller (it’s great for gum paste), my exacto knife and coffee (it keeps me going!)
WU: What is the best advice anyone has ever given you?
RJ: I took some private training from Ana Parzych (of the Food Network Cake Challenge) and she told me “no matter how good you get at this cake stuff, there is always more to learn!” Boy, was she right – I learn something new every day!
WU: What is the best advice you can give an engaged couple?
RJ: Have fun with planning your wedding! Allow yourselves to “step outside of the box” and your wedding will create it’s own natural feel and flow and you will look back and realize that you wouldn’t have changed a thing!
Confections on the Coast is based in Seagrove Beach, FL. To contact Confections on the Coast, visit their website or call 850.259.5102.
Weddings Unveiled: Tell us a little bit about Confections on the Coast.
Rhonda Joodi: Confections on the Coast is a custom wedding cake bakery – that is ALL we do! We cater to the very discerning bride and groom who place importance on their wedding cake. We strive for perfection and feel we have done our job when our clients walk away from their reception saying “Wow – that cake was far more than we imagined!”
WU: How did you become a pastry chef? How did you begin Confections on the Coast?
RJ: My sister, Debra Adams, actually started the company 8 years ago. She decided to move away to be closer to her grown children a few years ago and I took over the company. I had been a pageant gown designer for Miss America and Miss USA for 20 years. I found that fondant worked a lot like fabric so it was an easy transition. I already had an eye for color, symmetry and attention to detail. These all combined to help me make beautiful cakes.
WU: Tell us about how you work with engaged couples, whether as a team or individually.
RJ: I usually meet with couples at my shop and we discuss what they are looking for in a baker. I ask them a variety of questions such as, the theme of their reception, colors, how many guests they need to serve, ect. After we have discussed design and details I let them taste cake – this is the best part!
WU: Describe your style when it comes to cake design.
RJ: Whether I am designing a traditional cake or one that is very modern my style is always to create a cake that compliments the whole reception. The cake is usually one of the focal points of the reception and should add to the overall feel of the party – not compete with it.
WU: What inspires you?
RJ: Couples who are excited and open to new ideas! When a couple comes in and has a very rigid vision of what the cake should be regardless of factors such as weather or availability of certain flowers for example, it stifles creativity. On the other hand, if the couple expands their vision we can create something that is uniquely theirs and they usually end up having a lot of fun in the process too.
WU: How do you keep your ideas fresh?
RJ: I’m always looking in magazines and not just Bridal ones. Fashion and Home Interior magazines can be great resources to explore color and texture options. Like I said before, decorating a cake is a lot like dressing yourself or decorating your home.
WU: What was your favorite wedding cake and why?
RJ: I made a cake this past summer that was so much fun! The colors were white, blue and yellow which look great together. We made the tiers different heights and added swiss dots. Sugar ranunculus were the crowning touch. It was just one of those cakes that made me happy to look at it!
WU: What makes Confections on the Coast different from other bakeries?
RJ: We are different in many ways! We are the only “full service” bakery and by that I mean not only do we make and deliver the cake, we also let the bride use our cakes stands and we cut and serve the cake to the guests as well. We even stay and box the top tier “freezer ready” for the bride. We see our product through from beginning to end. One of the biggest differences in our bakery and other ones is our cake tastes soooo good! Many of our customers as well as their guests tell us it is the best wedding cake they have ever had and I have to agree with them!
WU: What would be your dream wedding cake to design?
RJ: Wow – that’s a tough question. I think I would love to design something that was very girly! Lots of sugar flowers, small detailing and sparkle – all done in pink!
WU: Tell us three things you can’t live without.
RJ: My electric pasta roller (it’s great for gum paste), my exacto knife and coffee (it keeps me going!)
WU: What is the best advice anyone has ever given you?
RJ: I took some private training from Ana Parzych (of the Food Network Cake Challenge) and she told me “no matter how good you get at this cake stuff, there is always more to learn!” Boy, was she right – I learn something new every day!
WU: What is the best advice you can give an engaged couple?
RJ: Have fun with planning your wedding! Allow yourselves to “step outside of the box” and your wedding will create it’s own natural feel and flow and you will look back and realize that you wouldn’t have changed a thing!
