Cake Clash! 2019- Meet the Judge, Chef Nicholas Lodge

Credit: Nicholas Lodge

These flowers are made of sugar.

SUP Creative Group is blessed and honored to have a phenomenal Panel of Judges for our Cake Clash! 2019 event that will be held Monday, August 12, 2019 at the Maggiano’s in Buckhead, GA.  This charity event benefits Aflac Cancer and Blood Disorder Center for Children's Healthcare of Atlanta*

I had the privilege to sit down with British born Chef Nicholas Lodge and learn about him as a man and his career as a baker. As I sat there and asked questions like a young girl meeting her idol, I was in “aww” to learn about his fantastic career and how his talent has touched so many lives celebrating beautiful life moments.  Of course, he has made cakes for countless random people like you and I but to add to his excellent career, he has made masterpieces for celebrities, politicians and the Royal Family.  His creation was one of the official wedding cakes for Lady Diana and Prince Charles wedding in 1981, he made a birthday cake for the Queen Mother’s 80th birthday and a Christening cake for Prince Harry.

I asked Chef Nicholas Lodge if he could share some baking tips and he replied with these 3:

  1. “Ganache is best for the use in the South.  It sets firm and holds up better in the heat and humidity.”
  2. “Perfect use of Fondant is supposed to be 1/8 inch to ¼ inch thick in density.  It should not be gummy and should taste good.  If you get the perfect balance, it should be a neutral factor in taste.  The taste should not overwhelm everything else.”
  3. “Naked cakes are popular for rustic weddings which is the perfect cake to create sugar flowers.”

I must encourage you to come and meet Chef Nicholas Lodge at our Cake Clash! 2019 event where he is the Head Judge of our panel of 3 great Bakers.  Chef Lodge and the judging team will crown the “Best Baker in Georgia” in this annual event.  Also, mark you calendars to meet him at the Ultimate Sugar Show where he is the Lead Judge at this prestigious event held in Atlanta on November 7-10, 2019.

I could go on forever about what I had learned and where his career has taken him.  But instead of doing that, I will share with you his Bio so that you can revel in all the details of his life.  Here is the story of Chef Nicholas Lodge and the journey his talent has taken him on.

Credit: Nicholas Lodge

Chef Nicholas Lodge created one of the official wedding cakes for Lady Diana and Prince Charles for their wedding in 1981.

Chef Nicholas Lodge

Chef Nicholas Lodge is one of the foremost Master Cake Artists in the world.  He has been sharing his knowledge and skills through classes, books, and DVDs for over 35 years. When Nicholas began training as a pastry chef, he had no idea how far this path would eventually lead him. The field of sugar art has introduced him to royalty and celebrities and has transported him around the globe.

Nicholas was born in Essex, England, and became interested in cookery and cake decorating at an early age. When he was 10 years old, he designed his first cake for his parent’s anniversary. Upon leaving school, Nicholas worked in a bakery as a cake decorator to gain practical experience and commercial speed in decorating. He was then offered a position at The National Bakery School of England, located in London, where he completed a two-year course in cake decorating and design. After gaining distinctions in all his assignments and examinations, Nicholas received the award for the Most Outstanding Cake Decorating Student at his graduation. Moving rapidly to even higher achievements, Nicholas became Principal Wedding Cake Designer at Woodnutts, one of England's top sugar art schools. There he created cakes for high-end London hotels, including Claridges, The Ritz, and The Savoy.

After two years at Woodnutts, at the young age of 21, Nicholas became the tutorial manager at Mary Ford's School in Bournemouth, another top sugar art school. During this time, Nicholas and a team of decorators were commissioned to do work for England's royal family and other celebrities. Most notably, this included one of the official wedding cakes for Lady Diana and Prince Charles in 1981. Nicholas later reproduced this royal wedding cake while the Prince and Princess of Wales toured Tokyo, Japan. Nicholas was also commissioned to create cakes for the Queen Mother’s 80th birthday and the christening of Prince Harry.

In 1985, Nicholas wrote his first book, and as his reputation increased, additional books followed. Currently, Nicholas has written over a dozen books and produced numerous instructional DVDs. He has co-authored many books with other sugar artists and has acted as an expert consultant to publishers of sugar art books written by other authors.

In 1991, the state of Georgia became home to Nicholas after he relocated from the United Kingdom. He soon after became a naturalized citizen of the United States.

Credit: Nicholas Lodge

Nicholas, and business partner Scott Ewing, founded The International Sugar Art Collection (ISAC) and The International School of Sugar and Confectionary Arts in 1992. The International School of Sugar and Confectionary Arts teaches all levels and aspects of sugar art and cake decorating; ISAC is the retail division that manufactures and distributes hundreds of specialized tools and equipment used in creating sugar art and cakes. The 4,000-square foot facility is home to the school, classrooms, offices, retail gallery, and internet product distribution. Located in Norcross, Georgia, ISAC is just a few miles north of downtown Atlanta. Nicholas also has a sister school in Tokyo, Japan. While at the Nicholas Lodge Sugar Art School Japan, Nicholas teaches many types of classes and is involved in training students at the Japanese Confectionery Schools.

Nicholas is internationally known, not only for his incomparable skills in sugar art, but also for the quality of his demonstrations and classes. He inspires enthusiasm in every one of the students in attendance. Over the years his teaching tours have taken him to 26 different countries, and he has introduced sugar art into unlikely places such as India, China and Fiji.

Nicholas received an invitation from The White House in 1993 to participate in a Presidential Appointment on Internal Affairs. This appointment would have resulted in multiple trips to Washington, D.C. and the White House over the course of one year. Unfortunately, due to his previous teaching commitments, Nicholas was not able to accept this invitation from President Clinton's office.

Nicholas also teaches special classes held at other schools throughout the United States and around the world. In the United States, Nicholas instructs classes at schools such as Johnson & Wales, Le Cordon Bleu, and the Art Institute. Nicholas considers one of his greatest honors to be invited to join the faculty of the prestigious French Pastry School in Chicago, Illinois. At the French Pastry School, he teaches gumpaste techniques to students attending a 24-week program, as well as offering continuing education classes. In the fall of 2010, Nicholas became part of a teaching team in a new 16-week program at The French Pastry School. The new program, "L'Art du Gâteau," is geared for the professional cake decorator and sugar artist, ideal for someone with goals towards the professional marketplace.

Beginning in November 2003 Nicholas was featured as a guest pastry chef at the EPCOT Food and Wine Festival, held at The Walt Disney World Resort in Orlando, Florida. Over 800 guests, dignitaries, and national media representatives were able to taste the cake Nicholas created for this special event. After participating in many subsequent EPCOT Food & Wine Events, Nicholas was invited to conduct a series of special classes for the pastry chefs of Walt Disney World.

Credit: Nicholas Lodge

The flowers and leaves are made of sugar.

Currently Nicholas is the North American Brand Ambassador for Renshaw, a UK based manufacturer of rolled fondant and gumpaste. Nicholas first became involved with Renshaw over 30 years ago, in helping with the development of the first line of rolled fondant. When Renshaw made the decision to have a presence in the United States, it was only natural for Nicholas to be a part of the North American team, conducting product demonstrations and assisting with new product development. Renshaw is over 100 years old, beginning in 1898, and is the world’s oldest and largest manufacturer of rolled fondant.

During his early years in the business Nicholas entered his share of competitions, winning numerous gold medals and grand prix de honor. He has been invited to display his sugar art on the table of honor at many exhibitions around the world. Nicholas is now involved with judging events, having passed on the torch to the younger generation of sugar artists. This path has led him to working with the Food Network as one of the original judges on the “Food Network Challenges,” associated with pastry, cakes and sugar arts. An annual event that Nicholas judges is the “National Gingerbread House Competition,” hosted by the Grove Park Inn, located in Asheville, North Carolina. Over 300 gingerbread creations from across the United States come to compete for the chance of becoming the national gingerbread house champion.

2017 saw the collaboration between Nicholas and Katy Sue Designs as the two worked together to design, develop and introduce a new type of innovative silicone mold line under the “Nicholas Lodge” & “Flower Pro” brands that enables anyone to easily create a variety of gumpaste flowers, nuts, berries, fruits and foliage .

Nicholas spends his spare time searching for new and innovative ideas that can be introduce and adapted into cakes and sugar art. Part of this inspiration comes from his love of gardening, fashion, and interior design.


  • 2001 – Inducted into the International Cake Exploration Societé (ICES) Hall of Fame.
    (Nicholas is youngest person ever to receive this honor from ICES.)
  • 2003 – Received the Distinguished Visiting Chef Award from Johnson & Wales University.
  • 2009 – Inducted into the National Capital Area Cake Shows Cake Decorators Hall of Fame
  • 2010 - Dessert Professional Top 10 Cake Artists and Top 10 Pastry Chef (The first to receive both awards in one year)
  • 2012 – Featured guest on the Martha Stewart radio channel.
  • 2017 - Awarded the “Golden Tiers Educator of the Year” sponsored by American Cake Decorating Magazine at the annual New York Cake Show.
  • 2017 – First person to become a ICES Certified Judge (ICJ) by The International Cake Decorating Societé (ICES) at the organization’s annual convention.
  • 2018 - Featured in a human-interest story as being the lead judge at the National Gingerbread Contest on the NBC Nightly News with Lester Holt.
  • 2019 – Received the prestigious “Cake Hero Award of the Year” from Cake Masters Magazine at the annual Cake International Cake Show in England.


*The Aflac Cancer and Blood Disorders Center of Children’s Healthcare of Atlanta is a national leader among childhood cancer, hematology, and blood and marrow transplant programs, serving children and young adults. Recognized as one of the top childhood cancer centers in the country by U.S. News & World Report, the Aflac Cancer Center cares for more than 450 newly diagnosed cancer patients each year and follows more than 3,200 patients with sickle cell disease, hemophilia and other blood disorders. The Center has a well-developed clinical research office and a robust Phase I/II clinical trials infrastructure. Visit or call 404-785-1112 for more information.


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