Clare Welage
Owner | The Whimsical Whisk, Inc.
9130 B Otis Avenue, Indianapolis, IN 46216 (open for pick-ups and appointments)
(317) 730-6802
Please "Like" on Facebook: http://www.facebook.com/pages/The-Whimsical-Whisk-Inc/268706417491
What is your title and position at your current company?
We specialize in the Dessert Experience. Every dessert I create and design has
a focus- the customer. I live and breathe my work. I am very passionate about creating and
delivering a high quality dessert experience.
I started The Whimsical Whisk because I firmly believe that people deserve a much better product than what is
commonly available. People aren’t average, so why should a dessert be average?
Customers deserve products made from only high quality ingredients such as
butter, whole eggs, sugar, and flour. No
part of an order comes from a mix, a box or the freezer, and never do I add or
substitute margarine, Crisco or lard in any of my desserts. We also don’t tack on miscellaneous set-up charges. The customer pays for the product and
delivery, if there is one and I don’t charge for weekend deliveries. At The Whimsical Whisk, it is about YOU, so
if you need me to deliver on weekends, I am there.
Clare Welage, Owner & Pastry Chef at The Whimsical Whisk, Inc.
What is your title
and position at your current company?
Owner & Pastry Chef for the
Whimsical Whisk, Inc., a Dessert Revolution!
What does your
company do?
We make kids go “WOW”
and feel special on their birthday; Hosts shine at their own party and weddings
so special that guests, including the men, have been known to fight over the
desserts. We make custom cakes, cookies and
pastries for retail, wholesale, local and national clients.
How is it different than others like it?
We specialize in the Dessert Experience. Every dessert I create and design has
a focus- the customer. I live and breathe my work. I am very passionate about creating and
delivering a high quality dessert experience.
I started The Whimsical Whisk because I firmly believe that people deserve a much better product than what is
commonly available. People aren’t average, so why should a dessert be average?
Customers deserve products made from only high quality ingredients such as
butter, whole eggs, sugar, and flour. No
part of an order comes from a mix, a box or the freezer, and never do I add or
substitute margarine, Crisco or lard in any of my desserts. We also don’t tack on miscellaneous set-up charges. The customer pays for the product and
delivery, if there is one and I don’t charge for weekend deliveries. At The Whimsical Whisk, it is about YOU, so
if you need me to deliver on weekends, I am there. 
Over 20 yrs.
What was your very first job?
Model for
Helen Wells Agency
What lead you in into the event industry?
It is very rewarding to be a part of a special event
celebrating a child’s birthday, a new baby, a dad, a graduation, new mom,
wedding, anniversary etc. I feel honored that my desserts can be part of such events, and
crafting a product that matches the specialness of these moments is the
hallmark of what I do.
Why did you decide to join ISES?
I joined ISES because I wanted to reach more clients
who were looking for that Dessert “WOW.” I joined because I wanted to be a part
of more of life’s most memorable moments.
What is your most memorable event? Why?
About 4 years
ago I received a request to make custom military medal cookies for a WWII veteran,
who was finally going to receive his war medals in a special ceremony in Crown
Point, IN. I recreated the 7 medals, one of which was Purple Heart, along with
300 military flags with the army insignia.
When Diane (it was her Uncle Dan, who was to be honored), came to pick
up the order, she was full of emotions, it was as if I had handed her The
American Flag. Two days later, she
called with a heart-felt “thank you,” sharing the sequence of the entire day and
the heart clincher was that when her Uncle Dan received the war medals, he turned
and gave them to his son and kept the cookie medals and flags because he wanted
to take those to church to show everyone.
To this day, he still has the cookies in his top dresser drawer. It was special because it was confirmation of the power a
great dessert can have on someone and how it can connect and unite people. That order was the beginning of a long
lasting relationship with Diane and her family.
What’s one thing most
people don’t know about you?
Next to
having a love for desserts, I love animals- all kinds of animals. When I was 12 I had a tarantula named
Clyde. Every week I went to the bait
shop for meal worms and crickets, and for exercise we let him climb up the
family-room walls. When he died I put
him a jar with formaldehyde- I still have him to this day.
If you were not in the event industry, what would be
your dream job?
I am in my dream job.
I love being a Pastry Chef and creating amazing desserts for people. Great memories are built around great food
and desserts, and I am thankful to be a part of it.
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