Katharina McCawley

Katharina McCawley

Pretty Cake Machine

Born and raised in Germany, Katharina was surrounded by passionate bakers since childhood. In adulthood she decided to pursue her passion, studying pastry at Le Cordon Bleu Atlanta before beginning her career with an internship turned decorator position under Chef Bronwen Weber at Frosted Art Bakery in Dallas, TX.

She has since moved back to the Atlanta and worked at or managed various cake shops, restaurants and bakeries in the area. In early 2014 she focused her attention on Pretty Cake Machine (http://aprettycakemachine.com), a website dedicated to making pastry techniques fun and accessible for home and experienced bakers alike. In its first year, Pretty Cake Machine has received spotlights on websites such as Hello Giggles, PopHangover, Thrillist, The Daily Dot and more. In addition to managing the site, Katharina provides pastries and decorated cakes for Espresso Place in Marietta, GA.

Holly Hicks

Holly Hicks

The Ritz-Carlton, Amelia Island

I attended Johnson & Wales University in Providence RI and graduated in 2006 with a Bachelor of Science degree. I have worked in a few small operations including the Hay Harbor Country Club in Fishers Island, NY and The Honolulu Coffee Co. in Honolulu, Hawaii. However most of my experience has been obtained at The Ritz-Carlton, Amelia Island, where I worked for both of my internships from college. I currently reside in Kingsland, GA and work as a Cook 2 in the pastry kitchen of The Ritz-Carlton, Amelia Island. I love and am passionate about all areas of baking and pastry, but one of my strong areas is decorating cakes. It is something that I love to do and I am continuously trying to learn and grow with the new trends.

Asha Hertel

Asha Hertel

Omni Grove Park Inn

After being a part of an inspirational culinary program at her Asheville, NC high school Asha’s culinary flame was sparked. She was chosen as a competitor in the Johnson & Wales National High School Culinary Scholarship Competition; later she went on to earn her Bachelors degree in The Baking and Pastry Arts, as well as her Masters of Arts in Teaching in Food Service Education. She spent time studying abroad and has since been working in the Culinary/Hospitality Industry. She is currently working as the Assistant Pastry Chef at the historic Omni Grove Park Inn where she provides a variety of cakes and pastries for restaurants, weddings, banquets, special occasions and buffets.

Johanna Wyss

Johanna Wyss

Johanna is currently a student at Joliet Junior College. She enrolled in their culinary program to build upon her art and special effects make-up backgrounds with aspirations of becoming a cake artist. She began working in a professional kitchen at age 17, and has since sought further knowledge at The French Pastry School and through staging locally and internationally. This is Johanna’s first time competing at a national level and she is very excited for the opportunity to hone her decorating skills.