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MOLINE — It is a Thursday morning in January, and block decorator Tammy Nissen is putting the finishing touches on a child’s altogether block in a aback allowance at Olde Towne Bakery in Moline.

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The cake, meant to resemble an artist’s palette, is advancing to activity as Ms. Nissen expertly swirls blue, green, purple, yellow, orange and red globs of “paint” assimilate a beige, arctic board. She outlines the edges of the block in alternating colors of orange, amethyst and blush scallops.

All that is larboard to complete the masterpiece is a “Happy Birthday” and the child’s name.

Ms. Nissen works calmly and quickly, affable with the added decorators. One agent uses a appropriate aerosol gun to actualize a appearance aftereffect on a cake, while addition is frosting a two-layer amber breadth block for a wedding.

Bags of black frosting awning the stainless animate counters, and dishes captivation decorator tips are aural reach. Six five-gallon buckets abounding with buttercream and aerated icing are ample abutting to Ms. Nissen’s assignment area.

Metal racks band one ancillary of the wall, captivation dozens of cakes with abject icing on them. Called a atom coat, the aboriginal band of frosting allows the block to be analogously and calmly decorated.

The cakes are already baked, pre-cut, abject algid and accessible to adorn aback Ms. Nissen arrives anniversary morning. Anniversary block has a admission beneath it, with abundant instructions of it should be designed.

At the advanced of the room, bakery buyer Christine VanHoe is brim red icing assimilate amoroso accolade lined up on a cookie sheet. Shelves aloft her authority amaranthine rows of black amoroso sprinkles, pearlized amoroso assurance and candies.

Ms. VanHoe co-owns the business with her husband, Andy, and their daughter, Kelsey Allison.

Ms. Nissen, 55, has formed as a decorator at Olde Towne Bakery for seven years. She specializes in hand-drawn designs, 3D-shaped cakes and cakes that resemble food.

“Some appetite their cakes abounding with mousses, raspberry, or strawberry,” Ms. Nissen said. “Throughout the day, we aloof accumulate activity until we get them all done. We like to do the fun cakes that you accept to body up and accomplish shapes.

“I like to accept fun,” she said. “The best allotment about this job is actuality able to be creative. And Chris lets us. She’s blessed if we add added to them.

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“She’ll let us apperceive if it needs to be added exciting,” Ms. Nissen said.

“I don’t like apparent cakes,” Ms. VanHoe interjected. “Sometimes I’ll go like this,” she said, authoritative the motion of smashing a cake. “If I don’t like it, I’ll put my duke through it.”

“Nobody brand to appear in to a duke print, because again we apperceive we accept to do it over,” Ms. Nissen said as the added decorators nodded their active and laughed. Ms. VanHoe abutting in the laughter.

This morning, Ms. Nissen accustomed to acquisition one of her specialty unicorn altogether cakes smashed.

“I didn’t like the way it was sliding to one side,” Ms. VanHoe said.

“I redid it this morning,” Ms. Nissen said, unfazed.

The new block is admirable — a bubble of delicate black frosting topping and bottomward bottomward one ancillary to resemble a unicorn’s mane. White amber aerial and a horn, arctic in gold, sit aloft the cake, which is accomplished with simple aureate eyelashes.

It is a assignment of art.

“The unicorn cakes are so accepted appropriate now,” Ms. Nissen said. “We apparently get bristles or six of them a week.

“It doesn’t booty that continued to decorate, but what takes continued are the aerial and horn because they’re fabricated of white chocolate,” she said. “Those cakes are affectionate of heavy, so you accept to be accurate not to amplify it with your frosting.

“I may accept gotten a little heavy-handed with the rosettes” on the alone cake, she said.

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Artistic by nature, Ms. Nissen spends her chargeless time painting and drawing, alive mostly with acrylics and oil paints.

“When I’m not here, I’m painting,” she said. “I accept so abounding paintings in my house. That’s what I do for accent relief.

“I adulation art — annihilation creative,” she said. “I’ve been accomplishing this appealing abundant my accomplished life.”

Ms. Nissen — a Moline native, alum and citizen — has been affiliated to her husband, Terry, for 34 years. The brace has two developed sons, Cody and Nick, and two grandsons.

Completely self-taught, Ms. Nissen said she has no academic training in block decoration.

“We advise and advice anniversary other,” she said. “You apprentice from everyone; it’s added fun that way. If you don’t accept fun aback you’re working, it wouldn’t be account activity in.”

This is her additional time alive for Olde Towne Bakery. She formed there for about three years in the aboriginal ’80s beneath altered ownership. She confused on to Eagle Country Market area she formed for 17 years afore the grocery abundance alternation closed.

“I capital to assignment in the bakery, but I started out actuality the sample girl,” she said. “They told me the aboriginal one to accomplish a (frosting) rose could be the decorator, and I aloof did it. From there on, it aloof clicked. I admired it.”

She additionally formed at Hy-Vee for a while, but with decorators alive mostly in accessible areas she said she begin the blueprint distracting. She additionally was accessible to move on from the limitations of grocery abundance banal designs.

“I like actuality in the aback area I can concentrate,” she said. “I capital to be added creative. And it’s adamantine aback you’re cat-and-mouse on barter and additionally answering the phones.”

Ms. Nissen decorates an boilerplate of 20 cakes per day, alpha at 7 a.m. Together, the aggregation of nine decorators complete about 70 to 80 cakes per day, and added than 200 per week.

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Six full-time bakers mix up the frosting from scratch. The bakery goes through 20 five-gallon buckets of frosting every day.

“At the end of the day there are endless of abandoned buckets,” Ms. VanHoe said, abacus how abundant she appreciates the accomplishment and aptitude Ms. Nissen brings to the bakery.

“Tammy is great; she is so abundantly accomplished and committed to the job,” Ms. VanHoe said. “I’m animated we accept her. She brings accurate ability to the cake. She was built-in with aesthetic skill; she’s incredible.”

Ms. Nissen doesn’t frost cookies, but does adorn “lots and lots of cupcakes,” she said.

“Flowers and balloons are the best common,” she said. “For the added complicated stuff, it can booty me a brace of hours for some of the shaped or added abundant cakes. The tiered cakes can booty an hour to two hours to decorate.”

Ms. Nissen said her best complicated block was shaped like a semi tractor trailer. A photo of it can be begin in the accumulation of “best cakes” in the agenda accumulating for barter to attending through in the bakery.

TV shows such as “Cake Boss” and “Ace of Cakes” accept added customers’ architecture expectations, she said.

“The aberration actuality is we don’t assignment with fondant; we assignment with icing,” she said. “The alone time we assignment with fondant is aback they charge a finishing touch, like a covered apple. It’s added accepted with bells cakes.”

Some of her admired creations accommodate a dream catcher block she advised with arctic feathers, and a 3D pig-shaped cake. Ms. Nissen said the bakery frequently receives requests for specialty shaped cakes.

“We use breadth cakes and annular cakes and body the appearance until we get what we want,” she said. “I like authoritative aliment (shaped) cakes — annihilation that looks like a hamburger or spaghetti. We accept a annular (frosting) tip and we can accomplish the noodles and aerosol (paint) the booze on. It’s absolutely simple.”

Ms. Nissen said actuality a decorator is a advantageous job that serves as a aesthetic aperture for her.

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“I feel like I’m accomplishing art aback I’m at work,” she said. “I try to actualize things the way bodies appetite them. If they like what they get, that’s all I affliction about. Aback you do apprehend aback from somebody, it makes you feel good.

“I’ve been accomplishing this for so abounding years that I would absolutely absence it if I didn’t accept it,” she said. “I adulation it aback bodies acknowledge how adamantine it can be – aback article seems impossible. I absolutely adulation it.”

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