Like many bakers of wedding cakes today, Heny began her professional life as something else – an economic researcher and financial analyst. Soon after, however, she was drawn to her natural passion and found herself teaching baking and cake decorating, and making birthday and wedding cakes. It was in 1985 when she began the Heny Sison School of Cake Decorating and Baking. She stands as the country’s premier cake designer and pastry chef because of the numerous schools she attended, experimenting with recipes, and traveling around the world to learn from the best.

Heny studied at the world's best schools

    Heny has undergone training in various elements of cake decorating and baking at the Wilton School of Cake Decorating and Confectionery, Woodridge, Illinois; L'Academie de Cuisine, Bethesda, Maryland; Maid of Scandinavia, Minneapolis under Roland Winbeckler, Marsha Winbeckler and Marie Grainger; the Culinary Institute of America at Greystone, Napa Valley and Draeger's Culinary Center in California.     
                          
                         
    More than just a cake designer        
   

Aside from cake designing, baking, and decorating, Heny has immersed herself in a number of other activities and organizations, which she plays a vital role in. She is a Director of Petal Craft International, which conducts training in the design of sugar flowers for export and local markets. She is also a Director of Cake Art International, a retailer and wholesaler of confectionery, baking and cake decorating supplies.

In addition to her involvement in related business ventures, Heny is a member of the International Cake Exploration Society and the Bread Bakers Guild of America.