Biography: How It All Began
Born in London, Lynne was raised in an artistic and creative environment.  Having no television and little means of distraction, crafts and manual tasks were not unusual in her family, with artistic talents ranging from floral art to painting, music, needlework, photography and nail art. 
By the age of 9, Lynne was well on her way to becoming interested in cooking and was developing her skills in her mother's kitchen.  By 13 Lynne's Home Economics teacher was complaining "She's trying to teach me things!" by this time Lynne was already making cakes in her spare time and selling them and she'd long since learned to make Jello.

When she left school, Lynne did an apprenticeship at Grange Lodge Hotel in the Channel Islands (UK) under the supervision of chef Michael Owen.  For a summer season she began a business called "Just Desserts" supplying cakes and truffles to restaurants and hotels on the island.  She later toured South Africa with their premier watercolour artist Wallace Hulley, as his exhibition organizer.

After dabbling in various art skills (acrylic, sculpting, salt dough, pottery, plaster and sugar) Lynne moved to Nice, France and began a career fostering special needs children during which time she also wrote a book for foster parents used by carers and associations all over France.  For those years the culinary arts were but a first love that remained unrequited.

Raising her only son Thomas, not surprisingly also an artist and musician  along with her fostered children she was too busy to find the time to devote to her own passion.  However her culinary skills reached the ears of the Prince of Monaco who made it known that he would welcome an invitation to one of her legendary dinner parties.

Six years ago Lynne found her true love in Canada, which is now her home.  During this period of re-organization in her life she rekindled some of her creative flair and began dabbling once again in salt dough sculpture and then sugar.  With the compliments and encouragement from family and friends, she decided to practice to hone her skills.

When two close friends got married six years ago, Lynne immediately volunteered for the task of making the cake.  She produced her first "important" cake.  At this point she realized that she had no formal training in cake decorating and began night school to learn the foundation.  After obtaining her certificates she created "Let Them Eat Cakes".  The credit for this name and indeed the courage for this venture goes entirely to Ben, her love, her mentor, her friend, husband and business advisor.

In 2008 Lynne co-founded the Cake Spotters Guild, now known as the Canadian Cake Decorators Guild, designed for amateur and professional cake decorators to meet together, share, educate, learn and exchange.  Lynne also qualified as a Wilton Instructor in 2008 and taught over 100 students in the first six months and now teaches both beginners cake decorating and advanced cake decorating for professionals.

Continuing education is her goal for 2011!
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Credentials

Advanced Cake Design - Bonnie Gordon
 School of Cake Decorating, Toronto
Lambeth Method of Cake Decorating - Wendy Kromer
Gum Paste Flowers - Nicholas Lodge
Wilton Course 1, 2 & 3 - Mohawk College, Hamilton
Gum Paste Flowers Course 1 & 2 - Golda's Kitchen, Mississauga
Member of the CSSA
Founder of the Canadian Cake Decorators Guild
Certified Wilton Instructor
Member of the British Sugar Craft Guild
Winner of the 2008 Bride's Choice Award 
Winner of the 2009 Bride's Choice Award
Winner of the 2010 Bride's Choice Award
Winner of the 2011 Bride's Choice Award
Press

Weddingbells Bridal Magazine - Spring/Summer 2009
Weddingbells Bridal Magazine - Spring/Summer 2010
Wedding Bells Bridal Magazine - Fall/Winter 2011
Food Network - I Do Let's Eat
Food Network -
Hamilton Spectator Go Magazine - March 2005
Dundas Star - September 2009
Dundas Star - October 2009
Hamilton Halton Bridal Magazine Inaugural Issue - 2011
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Q.  Who makes a wedding cake for a cake designer?
A.  She does!  

Ben and Lynne August 2008, cutting the wedding cake.