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Kathleen Lange's Biography/Lambeth Cake Royal Icing Queen

Updated: Oct 30

Kathleen Hoover-Lange

Master Sugar Artist | International Instructor | Product Testing Instructor

Founder, Confectionary Chalet – Hope, Idaho🌐 www.kathleenlangescakes.com

Woman in a maroon chef coat smiles beside ornate white cakes. Background shows kitchen mixer, flowers, and framed "Tiers of Joy" article.
Kathleen Lange - Master Cake Design Artist / International Instructor

Professional Biography

Kathleen Lange’s passion for baking and cake decorating traces back to her earliest years—memories of helping her mother in the kitchen and receiving an Easy Bake Oven at the age of four first sparked what would become a lifelong devotion to sugar artistry.

Her professional journey began in the spring of 1980, at age 15, when she enrolled in her first Wilton Cake Decorating Classes. At just 16, Kathleen sold her first wedding cake and, in the fall of that same year, attended her first Wilton Cake Decorating Teaching Seminar, becoming the youngest Wilton Instructor at the time.

Over the next two decades, Kathleen taught thousands of students, earning numerous distinctions, including induction into the Wilton Method Teacher’s Hall of Fame, President’s Club, and Imperial Club. During her 21-year tenure with Wilton Enterprises, she trained more than 10,000 students and received top honors for excellence in instruction, sales, and innovation.

Her extensive education includes advanced training through Wilton Enterprises (1980–2001), as well as specialized coursework at Grossmont Adult School, where she also taught classes in culinary arts, cake decorating, floral design, art, calligraphy, catering, and wedding receptions. Kathleen has studied under many of the industry’s most celebrated instructors, including Betty Newman-May, Eleonore Rielander, John McNamara, Eddie Spence MBE, Frances Kyper, Alan Dunn, Robert Haynes, Chef Federico Anzellotti, and Pastry Chef Armando Palmieri.

From 1983 to 1986, and again from 2000 to 2010, Kathleen served as an instructor for the Grossmont School District, enriching her community with hands-on education in sugar art and confectionery techniques.

Kathleen’s entrepreneurial ventures include ownership of a cake, candy supply, and commercial bakery, collaborations with Flour Power Cakery and Groves Pastry Bakery, among others in San Diego, CA.

Her expertise has earned her recognition as one of the Top 10 International Cake Artists (NY Cake & Baking, 2016), the Sweet Life Hall of Fame Award (2014), and the ICES Hall of Fame Award (2020).

Her international impact is equally remarkable. In 2017, Kathleen served as Coach and Judge for Team Trinidad & Tobago at the Cake Designers World Championship in Milan, Italy, where the team earned “Best Cake Taste in the World” and placed 7th overall among 19 countries. That same year, she was named a FIPGC International Cake Designer Certified Teacher and U.S. representative for the Federation Internationale of Pastry, Gelato & Chocolate (FIPGC).

Beyond competition and teaching, Kathleen continues to contribute to the industry as a Product Testing Instructor for More Than Cake, where she helped evaluate and refine high-quality A Royal Mix, Pre-mix, using Kathleen's Victorian Rose Lambeth Cake for the packaging.

Kathleen’s artistry and teaching philosophy are rooted in a deep love of her craft. She believes that cake decorating is an edible art form—where frosting and color become paint, piping tips become brushes, and the cake becomes the canvas.

“Being a good teacher means loving, caring, and sharing—treating students the way I want to be treated; teaching the way I want to be taught; and caring the way I want to be cared for as a human being.”— Kathleen Hoover-Lange

Her faith and artistry remain intertwined, guided by her life verse: “Commit to the LORD whatever you do, and your plans will succeed.” — Proverbs 16:3


Training & Education

  • Carole Gaherin- Mentor, Wilton Enterprises Instructor & Teacher Coordinator (1980–1990)

  • 1980-2001):  Intensive Instructor Seminars & Advanced Decorating Courses by Wilton Training Instructors - Noreen Lopaz - Chicago, IL

  • Grossmont Adult School: Culinary Arts, Cake Decorating, Floral Design, Art, Calligraphy, Catering, Wedding Receptions, Hydocal & Tole Painting

  • Betty Newman-May (ICES Hall of Fame Instructor): Lambeth Method (1980–1984) – 150+ Hours, 12 Project Cakes, Gum Paste, Cocoa Painting, Modeling, Rolled Fondant, Chocolate, Candy and Pastry

  • Eleonore Rielander: Gum Paste Flowers

  • John McNamara: Figure Piping & Sculpture

  • Eddie Spence: Royal Icing Techniques

  • Frances Kyper: Airbrushing

  • Alan Dunn & Robert Haynes: Gum Paste Flowers

  • Chef Federico Anzellotti: Private Demo, President of the Italian Association of Chocolate

  • Pastry Chef Armando Palmieri: Private Class, Italy

  • ICES, RBA, IBIE, FIPGC & Fancy Food Shows (1996–Present): International Conventions, Demonstrations & Continuing Education

  • Working and training during entire career, I never stop learning (1980-Present)

  • Self-taught and personal designing techniques developed, home designing, artwork and landscaping projects


Awards & Honors

  • Wilton Enterprises (1980–2001): Hall of Fame, President’s Club, Imperial Club, Top Instructor & Regional Award

    Plaque and certificate for ICES Hall of Fame induction on a maroon floral-trim jacket. Both honor contributions to the confectionery arts.
    Kathleen Lange ICES Hall of Fame Award- 8/2020

  • San Diego Cake Show (1984–1985): 1st Place – People’s Choice (1984); 3rd Place – Foreign Techniques (1984); Best of Show – Foreign Techniques (1985)

  • Sweet Life Hall of Fame Award – Norm Davis & Zane Beg, Fairfax, VA (2014)

  • NY Cake & Baking: Top 10 International Cake Artists (2016)

  • Cake Masters Awards, Birmingham, UK: Nominated Top Royal Icing Artist (2016)

  • FIPGC, Udine, Italy: International Cake Designer Certified Teacher (2017)

  • FIPGC World Cake Championship, Milan, Italy: Coach – Team Trinidad & Tobago – Michelle Sohan & Kathleen Lange “Best Cake Tasting Cake in the World” (2017)

  • ICES (International Cake Exploration Societé): Hall of Fame Award (2020)


Professional Experience

  • Confectionary Chalet (Owner & Instructor), Hope, ID – 1980–Present

    • Specialty in Lambeth & English Over-Piping Techniques /2-8 day Boot Camps

    • Conducts advanced cake decorating and confectionery classes

    • Offers private workshops, seasonal candy-making, and gingerbread chalet instruction

    • Cottage Bakery - Special Order Wedding & Specialty Cakes, Cupcakes, Brittles, Truffles

  • Wilton Enterprises (Instructor & Trainer) – 1980–2001

    • Youngest Wilton Instructor at age 16

    • Over 10,000 students taught; recognized as Top Instructor

  • More Than Cake (Product Testing Instructor) – 2018–Present

    • Product "A Royal Mix" evaluation, testing, and demonstration of professional Royal Icing - Pre-Mix

  • Grossmont School District (Instructor) – 1983–1986; 2000–2010

    • Taught culinary arts, decorating, and event design courses

  • Cake and Candy Supply & Commercial Bakery (Owner & Partner) – 1995–1998

  • Flour Power Cakery (Head Wedding Cake Designer) – 1995–1997

  • Groves Pastry Bakery (Consultant/Instructor) – 1995–1997

  • H&H Craft & Floral (Instructor & Merchandising) – 1984–1994

  • Howards Bakery (Decorator) – 1983–1984

  • International Demonstrator & Instructor - Traveled & Taught in over 50 Cities & 17 Countries- 2009- Present


Greatest Professional Achievements

Recognized by NY Cake & Baking as one of the Top 10 International Cake Artists (2016)

Group of people holding awards in a hall, smiling. Red, white, and black balloons in the background. Some wear chef uniforms.
NY Cake Show 2016 - Top 10 Cake Artist Awards
Crystal trophy with a globe top, engraved with "New York Cake Show." Awarded to Kathleen Lange on May 15, 2016, for the Top 10 International Cake Artist.
NY Cake Show Top 10 International Cake Artist Award 2016

  1. Accepted as a distinguished U.S. Representative for the FIPGC International Excellence Team in Udine, Italy

    Woman smiling in a kitchen, wearing a white chef's coat with embroidered logos. Neutral tiled backsplash and beige curtains in background.
    Kathleen Lange FIPGC International Excellence Team 2017

  2. Coach for Team Trinidad & Tobago – Best Tasting Cake in the World 2017, FIPGC World Championship

    Two pastry chefs in white uniforms and hats hold medals and a flag, smiling in front of an intricate cake display in a decorated hall.
    FIPGC - World Cake Championship - Milan, Italy Team Trinidad & Tobago 2017 Kathleen Lange & Michelle Sohan
    Cake with colorful decorations under a certificate from Cake Designers' World Championship 2017. Text: "FIPGC Team Trinidad & Tobago 2017."
    FIPGC - World Cake Championship - Milan, Italy Team Trinidad & Tobago 2017 Awarded Best Tasting Cake in the World Kathleen Lange & Michelle Sohan

  3. Nominated Top Royal Icing Artist – Cake Masters Awards, Birmingham, UK (2016)

  4. Sweet Life Hall of Fame Award recipient (2014)

  5. Collaboration and product testing with More Than Cake - A Royal Mix - Pre-mix for Royal Icing

    Woman smiling, holding a pink bag of "A Royal Mix" icing. Background: cupcake artwork. Text: "NEW Product!" and endorsements.
    A Royal Mix - Royal Icing Pre-Mix More Than Cake

YouTube Interview - I'm delighted to share a interview with Julia Fedorova on Sweet Art Master New York Kitchen Talk, October 29, 2025, for an in-depth conversation about my career began as a child to an international cake design artist and instructor.

Split screen of two women smiling in a kitchen setting. Text reads "Sweet Art Master" and "New York Kitchen Talk," October 29, 2025, at 8 PM EST.
YouTube Interview with Kathleen Lange - by Julia Fedorova

Teaching Philosophy & Artistic Vision

For Kathleen, sugar artistry is life itself. Her passion, born at age, four continues to inspire her to teach, mentor, and elevate others in the sugar arts community. She uses every cake as a creative expression—melding color, texture, and flavor into a masterpiece that reflects both technical skill and heartfelt artistry.

“Sugar art allows me to blend gourmet flair, imagination, and creativity into an edible work of art.”

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