Cero attended courses in professional baking and cake decoration, including classes at the California Culinary Academy. He then went on to work with several European master cake decorators for almost two years before opening his own bakery in 1980. In his showroom adjacent to the kitchen, from which wonderful aromas emanate, he exhibits his cake creations and personally hosts complimentary cake-tastings for prospective clients.

Cero’s specialties are his custom decorations, such as his very ornate royal icing design. His custom sugar flowers are equally beautiful, and he can airbrush them with colors to match the bride’s theme. He offers many different frosting choices including: vanilla butter cream in a variety of classic designs; fondant which can be rolled, draped, or used for bows; poured chocolate ganache with a dripping effect; and tender white chocolate wraps that appear like fabric overlays. Some of his specialty cakes include a tiramisu, a raspberry Napoleon, and a double-burnt almond cake with a caramelized custard filling and decorated with toasted almond slivers and white chocolate curls. Cero conceives at least one new design every year. One of my favorite cakes in his portfolio is a filigree cake. Each layer is trimmed with an edible twisted filigree that hangs down over the cake pillars. Cero’s most popular cakes are white, tuxedo, chocolate, chocolate chip, poppy seed, carrot, banana nut, and strawberry cream. Fillings are vanilla, chocolate, mocha, fudge, cream cheese, liqueurs, and fresh fruit.

After seeing Cero’s work, I attended a friend's wedding the following week, where I tasted his tuxedo cake with a delicious rolled fondant overlay. I heard many guests commenting how great the cake was and several asked me if I would be contacting the baker for the guide. I was happy to tell them that he has been part of it for years. Complimentary cake-tastings are usually held on Wednesday and Saturday by appointment. Cero limits the number of cakes each week, so book early.