Chef Fountain graduated from Johnson & Wales University in Miami, Florida in 1998. Chef Fountain did her internship at the Grove Park Inn and was the Pastry Chef for 23 Page Restaurant and the New French Bar in downtown Asheville, NC. In June, 1999, she called The Country Club of Asheville home for over five years and was awarded with an Employee of the Year award during her tenure. While under the supervision of Executive Chef Bryant Withers, she was able to attend classes with nationally acclaimed pastry chefs, cake designers and judges such as, Ewald Notter, Colette Peters and Nicholas Lodge, where she learned the latest techniques in sugar and chocolate.

In 2003, Chef Fountain decided to dedicate herself full-time to her own venture, Icing on the Cake, creating delicious and dazzling cakes and desserts for weddings, birthdays and every event in between. Her hand-sculpted sugar flowers and chocolate work are impeccable. She services the surrounding areas of Asheville and Hendersonville.

Icing on the Cake has been featured in various publications of the Knot Magazine, The Bride’s Book, Weddings Unveiled Magazine and Grace Ormonde Wedding Style Magazine.

Icing on the Cake has been awarded on the Gold Winners List of the 2008 and 2007 Readers Choice Award from The Bride’s Book. And...

“The Knot 2007 Best of Weddings Pick”