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I started decorating cakes my sophomore year of high school.My first paid-for cakewas for my doctor’s Halloween party: I made a severed zombie hands laying in the grass.Since then I have been addicted to decorating cakes and started my own small business called Kellyn Jeanne Cakes.

In the beginning
Back then my only clients were friends and family, and I think I made more cakes that were given away then actually bought.Thank you, Mom, for being the one who paid for all those ingredients! All those practice cakes gave me plenty of trial and error time, and I was really able to find where my niche was in life and that was as a pastry chef!

Around the time that I worked my first job at a cake and cupcake bakery, I put together an actual portfolio and built a small and pathetic looking website.I always wanted something more professional, but for some reason I just never put in the effort to finish one.

Sending out the signals
Fast forward three years and many cakes later. I decided it was time to actually get a professional website up and running again.I put an ad online for someone who would be willing to make my site for cheap or to maybe trade for a cake.I received almost 700 emails from people interested in the job! It took me about a month to narrow the list down enough to find 5 people that I would reply to.

Finding the right one
Out of the five emails that I replied to, 3 gave me quotes that were far out of my price range.Once woman told me she would love to trade for a wedding cake but seemed to think that making a $200 website was the same as a $2500 wedding cake; needless to say I did not hire her.The last person told me that he would do it for free because he had just started in the business, the only caveat was that he wanted to use my website as his portfolio. How could I refuse?

Tick tock
We worked for almost the past three months getting the site put together.I wanted it done in a month, but I guess I need to cut him some slack: he had only done one other website in the past!Things kept coming, most of which were my fault — like my computer breaking, which required me to edit all of my pictures.

It’s all done!
Now after three months of tweaking, the website is finally done!I am so excited to actually have it finished so that I can put my name out there more.I don’t have too many customers breaking down my door — but I am fine with that. Because of my back pain, I can’t do too much baking anyway.

Kellyn Jeanne Confections
If you are interested in checking out my website click here.I’m happy to have it done, to actually have a place to refer people to!Now, all I need to do is work on getting an official logo made. That will be my next project!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            The Chef's Academy , Indianapolis
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
            • Offers intern and externship placement assistance for real-world experience.
            • Offers programs in culinary arts, pastry arts, and hospitality & restaurant management.
            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
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            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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