Looking at the remarkable wedding cakes baked and painstakingly decorated by Canton’s Scott Devol, you never would guess this was a mere sideline for him.
Devol works full-time in the mason department at Republic Steel, his employer for 38 years. The elaborately customized cakes he creates for weddings, birthdays, showers, graduations and other events are done in his spare time.
A selection of Devol’s creations, including a jungle cake with swinging monkeys and another that resembles a stack of old books, can be viewed at his website, www.andeatittoo.net.
Devol, a father of two who has been married for 34 years to his wife Kathy, is an avid mountain biker and gardener. He can be reached at UniqueDesserts@yahoo.com.
Q. What prompted you to start baking cakes?
A. “When my kids were young I started making detailed cakes for their birthdays, then it became cakes for family milestones. I’m completely self-taught and constantly learning.”
Q. When did you start doing this professionally?
A. “I started the business four years ago, thinking I could retire from Republic early, then quickly discovered there is a wedding season in Ohio.”
Q. So you’re keeping busy?
A. “I've done about 21 cakes so far this year, but I’ve cut back to give myself a break. The past two years I did 43 weddings each year, and about 10 other cakes per year. I turn down most calls for less than 50 servings. I just don’t have the time to do a lot of small cakes.”
Q. You obviously can make a cake look terrific, but flavor is real important, too, right?
A. “I believe it is important and what makes me stand out. I hear a lot that with most bakers you either get good looks or good taste. With me, you get both.”
Q. What is the most expensive cake you ever delivered?
A. “Probably close to a thousand dollars. The average price for a cake is $650.”
Q. Would you like to be on one of the cake-decorating shows on TV?
A. “No, I wouldn’t. ‘The Next Great Baker’ actually called me a few weeks ago to see if I’d like to apply to be on the show. I told them I was flattered but I don’t like an audience when I’m working. I wouldn’t do well under that kind of pressure.”
Q. Are the guys you work with at Republic Steel impressed by these cakes you are making?
A. “I think most of them are, but I also take some flak over it, too. I made the wedding cake for a co-worker and his fiancee last year, and I’m doing a cake next month for a co-worker’s son and his fiancee.”
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Q. Do you consider yourself an artist as much as a baker?
A. “Yes, it’s definitely an art turning raw ingredients into something beautifully edible.”