Steve Rocco is one of the most talented, creative and hard-working people I know. Steve is our Senior Director of Cake and Visual Design here at Wilton. To work with him is always a unique experience.
Steve wears many hats, such as designing and sketching pretty much every project you see from Wilton, overseeing projects being made by our decorating team, making sure they are up to our Wilton standards and art directing all publication photography. Plus much, much more! I took a minute to ask your questions for Steve that were posted on our Facebook page.
How did you get this job? Is it your dream job? What other jobs and experiences have you had to bring you here?
I first started at Wilton in 1989 working as a cake decorator in the Wilton bakery located on the Wilton campus. After 9 months of working in the bakery, I moved into the corporate office to work in the cake decorating room for publications/packaging, etc. Yes, this is a dream job. It has allowed me to be as creative as I would like. I have had previous jobs working in several bakeries.
What is your favorite part of your job?
Knowing that every day I can be as creative as I like.
How do you come up with your cake designs?
I research what is going on in trends, what themes are popular for parties, what brides are choosing for their dresses.
How do you spot new trends in decorating? Do you use surveys? Do you base any of your planning and ideas on any of the popular cake decorating TV shows?
I base my trends on what is happening out in the industry for parties, ranging from baby showers to weddings and everything else that comes in between those events.
How do you decide on what will appear on the pages of our publications?
I decide what goes on the pages by what looks fun and creative as I am sketching it.
Why are the yearbook and pattern book separate?
We feel that not everyone will want or need the pattern book, so we offer it as an extra decorating tool for those who feel the need to use patterns.
Is there any plan to compile a Wilton book that features Wilton cakes throughout the years? Any other ideas on how others who just started collecting our Yearbooks can see the older cakes?
We have thought about doing this, but find it difficult to do because most of the pans have been discontinued throughout the years.
There have been many comments and questions on the types of icing you choose to feature. What do you have to say about all of these comments on people wanting more buttercream and less fondant cakes in our yearbooks?
Buttercream is always going to be the crowd pleaser; the growing trend today is rolled fondant. The reason we like to use it a lot is due to the fact that it has a nicer look / finish. If someone does not like the way fondant tastes they can peel it away from the slice of cake. The cakes should have been iced with buttercream, so you should still be able to have your cake and eat it too!
A lot of people would like to see “old” or traditional style Wilton cakes in our yearbook? Any thoughts?
Tradition is always a good thing. We try to incorporate as many Wilton technique cakes every year along with new styles and trends of decorating.
How about using more modeling chocolate?
This is something we will be working on for the future.
Many people are asking for more uses of older pans and 3D pans. Do you have any advice or suggestions?
Give me specific pan shapes and I will try to help out.
Anything else you’d like to say to your adoring fans?
I love my job and what I do. I feel very fortunate to be able to create ideas that bring joy and happiness to parties that focus on life’s celebrations.
I’d like to thank Steve for taking time to answer these questions. And thanks to all our Facebook friends for the questions! If you have any other questions, please post a reply and I’ll ask him and get back to you with his answers.