Our cakes represent unique works of sugar art. Each is artistically stylized to reflect the unique personality and style of each client, while maintaining the highest quality of taste and freshness.
Mark’s inspiration to become a baker began when he was a small child. He is following in the footsteps of his grandfather who owned and operated the Ideal Bakery in Sharon, PA for forty years. His grandfather's old-style recipes provided a foundation for a unique array of products. Mark later honed his culinary skills in the Baking and Pastry Arts program at the Cooking and Hospitality Institute of Chicago where he added contemporary techniques to his repertoire.
Mark developed his expertise in special occasion and wedding cake design through intensive training at the Wilton School of Cake Decorating, the International Sugar Art Collection School of Confectionary Art, and The French Pastry School. He has trained with leading cake decorators from around the world including Colette Peters, Nicholas Lodge, and Rose Viacava de Ortega.
The Marked for Dessert cake studio is a 2000-square foot professional kitchen situated in a creative arts building on Chicago's North Side.
As an educator, Mark is an instructor at the Wilton School of Cake Decorating where he teaches gum paste flower making and a Faculty member at Chicago’s renowned Kendall College where he teaches the art of wedding cake design. Mark also conducts live, interactive demonstrations through Chicago. Watch Mark demonstrate at the Adler Planetarium, the Chicago Children’s Museum, the Peggy Notebaert Nature Museum, the Museum of Contemporary Art, and the Field Museum.
Marked for Dessert…because…Your wedding cake should taste as good as it looks.