Since 1981, Barbara Evans has owned and operated The Wedding Cake Connection in Peoria, Illinois, creating custom wedding cakes defined by structural integrity, thoughtful design, and enduring elegance.
In addition to her studio work, Barbara is the founder and designer of the Stable Cake System — an innovative structural solution developed to support artistic freedom with engineering reliability. Her contributions reflect a rare combination of technical mastery and practical innovation within the wedding cake industry.
In 2008, Barbara earned the distinguished title of Certified Master Sugar Artist from the International Cake Exploration Société (ICES), a designation held by only a select group of artists worldwide. She has served as a Certification Adjudicator, as well as a past Show Director and Board Member for ICES. In recognition of her leadership and dedication to the profession, she received the ICES Wilbur Brand Service Award.
Since joining The French Pastry School in Chicago in 2017 as a Chef in the cake program, Barbara has continued to mentor advanced decorators, bringing both precision and perspective to her instruction. Her teaching experience allows her to evaluate work not only for technical excellence, but for artistic intention and structural soundness.
With more than four decades of professional experience, Barbara represents a rare balance of innovator, educator, and master artisan — bringing both high standards and deep industry insight to the Wedding Cake Category.