Ruth Drennan, owner of Ruth Drennan Cakes, previously of The Cake Atelier.

I will never forget what got me interested in wedding cakes, but it took me almost 13 years to summon the courage to become a chef!

When I was a freshman in college many years ago, I was sitting on the floor looking at bridal magazines with my friend Elke, who was planning her wedding. At the ripe old age of nineteen, I hadn't been to any weddings yet and the few wedding cakes I had seen were displays in my local bakery — you know, your typical fussy cake with lots of piping and the plastic bride and groom on top. Boring!

I turned the page and saw a photo of one of Sylvia Weinstock's cakes and even though it was a small picture and not even one of her grander designs, it was like a revelation. I honestly never knew that a cake could be so amazing, so beautiful and so unusual! I thought to myself, "Someday that will be my cake" and ripped out the picture.

Even though I had always loved baking and made things for my friends and family all the time, it was many years before the thought changed into, "Someday I will make that cake."

I was 30 when I decided to become a chef, so age was definitely a factor in my decision to get formal training. I looked at a couple of top cooking schools, and ultimately chose The French Culinary Institute (FCI) in New York City because the program was shorter and it felt like a better fit for me personally — plus it gave me the opportunity to live in NYC!

FCI helped me develop my baking skills, but sadly, the curriculum barely touched on cake decorating, so it was up to me to learn what I really wanted to know elsewhere. I snagged a coveted, but difficult, internship with Ron Ben-Israel and upon graduation went to work for Gail Watson. I supplemented what I learned from them by taking classes with Nicholas Lodge and Betty Van Norstrand, two world-renowned experts in gum-paste flowermaking.

If I had it all to do over again, I don't know if I would bother with cooking school, however, it did help me get my foot in the door, both into my internship and my job, so maybe it was worth incurring a debt that will probably last me for the rest of my life!

When I decided I wanted to turn my hobby into my career, I knew it would be a leap of faith — in myself. Still, I'm one of those expect-the-best-but-prepare-for-the-worst kind of gals. I spent a year paying off all my credit cards and socking away some money, then raided my savings and 401K, quit my job, and moved to NYC to attend cooking school and live on my brother's couch.

It was kind of stressful, (to say the least!) but I believed it was worth it to risk everything for my own happiness and well being. Besides, I figured that I could always go back to what I was doing before if it didn't work out.

I was very excited to start cooking school, but after a very difficult first night, I went home feeling totally dejected. The first class is supposed to be the easiest, and I was terrible! Going back the next day was probably one of the hardest things in my life, but I did it. And things got a lot better. I had proved that I could persevere so everything after that, while not easy, renewed my faith in myself and the choice I had made.

The coolest, most unique and time-consuming cake I've ever created was also an utter failure and a huge disappointment, even though the client loved it!

Several years ago, a friend referred me to a new editor at a niche national magazine who was looking for a cake of Time Square at night, with lots of buildings and billboards of all the different Broadway shows on at the time. My cake was to be on the cover being eaten by Matthew Broderick and Nathan Lane! I was so excited!

I took pictures of Time Square, submitted numerous sketches, and spent weeks working on the decorations, making sure everything was exactly right. After an all-nighter, the cake was delivered to the studio to be photographed with the stars. Everyone who saw it absolutely raved about it.

I couldn't stay for the shoot, so it wasn't until a couple hours later that I heard from the editor that the cake wouldn't be on the cover. It hadn't photographed well because it was covered in black fondant. Since both the editor and I were inexperienced in photographing cake, we didn't know to avoid using it. I was crushed, but you live and learn.

As a wedding cake designer with my own business, I get to meet with a lot of brides and grooms. To all those who reflexively offer me sympathy for having to deal with brides, I tell you honestly, it is one of my favorite parts of the job. I meet very few bridezillas at cake tastings!

I understand that putting together a wedding is a difficult undertaking and can really be overwhelming. That's why I try to make appointments as enjoyable and stress-free for my clients as possible. But for those of you who don't get the pleasure of meeting with me, you can still make things easy for yourself by following this advice:

• Know what you can afford. Before you make an appointment with a bakery or designer, call and ask what their average cake costs, and what their minimum price is.
• Come to your appointment with ideas. If you have no idea what you want, how will your cake designer?
• Sample cake at more than one place. Most people have low expectations when it comes to wedding cakes but there are some really excellent bakers out there. Seek them out and reward them with your business!

There is only one tip that I can think of that is truly easy, doesn't need pictures to understand, and will make a difference in how your cakes will taste. Are you ready for it? Drumroll please…

The answer is use simple syrup.

Some of you will know what this is, and some won't. I had been baking for years, and didn't learn about it until cooking school. It helps keep the cake moist and flavorful. What is it? Simple syrup is essentially equal parts sugar and water. You put them in a pot boil it for about three minutes until the sugar crystals are all dissolved then you let it cool. It will stay good for about a month or so in the refrigerator in a covered container.

When making a cake from scratch, brush your cake layers with the simple syrup before filling and icing it. You want to use enough to moisten the whole surface, but not so much that your cake is sopping wet. You can add vanilla or other flavoring to the syrup if you want, but I usually just use it plain.

You'll never have a dry cake again!