Hi I’m Ami Lora, of Cakes by Ami, I’m currently in Northern NJ, in a little town called Bergenfield about 15 min. away from NYC.
Cake by Ami started as a passion, I was going thru depression and baking became my oasis. When I would bake and give it away people would be so in awe and would say “they couldn’t believe their taste buds” … that alone would make my day. I also started baking because my grandmother was diagnosed with diabetes and I wanted to bake something that would be delicious but not overly sweet for her. That’s when after years of baking I decided to take it a notch up and enrolled in Pastry Arts School, boy was I in for a whirlwind! I thought I knew how to bake, but boy was I wrong! After completing an intense program during night school in the renowned (French Culinary Institute) now known as the International Culinary Center I graduated in 2010 and quickly became bombarded with orders, I decided to make it a legitimate business in 2012 after countless jobs in the industry and working alongside many talented and well know Chefs which I had the privilege to learn beside them.
In regards to challenges, I won’t “sugar coat it” not knowing if you’re going to get a next order is always nerve-racking. Especially when baking is the means of supporting your household. As a single parent juggling my kids intense sports schedule and making sure she is an Honor Student is a priority as a parent and always being her #1 cheerleader when she is playing is tough. Running a business is being on top of your hustle 24/7 I dream cake, smell cake and breath cake. Everything around me is inspiration for a cake! So, when others are celebrating I’m working sometimes 18-20 hrs. to ensure my clients get a pristine and delicious cake.
The most rewarding part about running your own business is some of the flexibility you have but above all is the joy you bring to everyone’s celebrations. You are in someone’s home, wedding, shower, anniversary, birthday any and every special event you are a part of their celebration bringing joy and that is priceless in my book.
If you’re looking to become an entrepreneur you need to be prepared to Do the Work! Success or profits don’t come overnight or instantaneously. In today’s world everyone wants instant gratification and the real world is not like that. It takes many years of perfecting a recipe, building a clientele that will gravitate to you. Patience and perseverance are very important to always have. If not, you are up for a rude awakening. I have been in the business for the past 18 years and there is always room for improvement. I am always learning and keeping up with the trends so never think just because you graduate from a Culinary School that’s it you know it all… it’s not it’s going thru the multiple failed attempts that polish you into becoming a knowledgeable person. Being humble and knowing when you need to seek out knowledge from other will also help you go far. In the end if you are passionate about something that is what you should go after. If your passion drives you, you won’t notice the countless sleepless nights you will only remember the smiles the gratitude and accolades you receive.
Running your own business has made it an entire family business. From my mom helping out with flowers to my sister helping with cupcakes and buttercream, to my daughter and my interns delivering and setting up while I’m working on a cake has become “It takes a village to build a cake”. Working long hrs. to make things work, and having time for my kid, is a constant juggle but she knows that in the end it’s all for us.
My passion to create edible art is what constantly motivates me. Ensuring I’m a role model for my daughter that hard work, dedication and perseverance does lead to success in your own little world is ok. I don’t have to be a giant super television celebrity, but in my little town many know me and come to me that right there is motivation to keep on going.
Having small goals always lead up to the end game. So, having multiple goals throughout the year helps me keep motivated as well, This year I will be expanding my teaching classes and Party Packages, and one of our biggest sought out “Cookies for Santa” are already being requested. So hopefully in the next coming months those plans are on their way and for the next couple of years I will be working on searching for a little quaint location for a small Studio/Shop to help other bakers find supplies at their fingertips and affordable! All in God’s hands.
“Eat dessert first”
I’m bringing you something savory for a change. I love guacamole who doesn’t. If you don’t we can’t be friends.:) What I love about avocados is its simpliicty that can be transformed into a gaudy light bite. Am I right or what? Its the rave! Avocado toast, crostini, bacon wrapped avocados, shrimp/avocado wraps, and cucumber avocado rolls. The list goes on! I am honoring the avocado by sharing a recipe that was given to me by a gem.
4 ripe avocados
2 ripe tomatoes
4-5 cloves of garlic
1/2 medium red onion
Juice of 1-2 limes
Salt & Pepper to taste
2-3 tablespoon cilantro (fresh)
Combine all of the above in a bowl or food processor, then pulse to incorporate, adjust seasoning with salt and lime juice.
When I started on this sweet journey my humorous instructor Tasha Young provided me with a simple modeling chocolate recipe that tastes fantastic and gets the job done.
- 1-14 ounce package of candy/chocolate melts
- 1/3 cup light corn syrup
Melt candy melts according to directions on the packages (melts better if they are broken up into chips and small pieces). Mix 1/3 cup corn syrup and stir well. Pour mixture onto wax paper and let dry at room temperature. Break pieces off and begin working like pizza dough. Once all is mixed in to a large piece of flexible/workable consistency, wrap well and store at room temperature. THIS RECIPE WORKS BEST IF LEFT TO DRY OVERNIGHT.
To Tint: Use Wilton Candy or Icing Color. Knead it until well blended.
To Store: This can be store in air-tight container for weeks.
Women Crush Wednesday Sugar Edition
Kellee Pruitt aka Cake Momma!
My name is Kellee Pruitt. The name of my company is Designs By Cake Daddy and I reside in Glenn Heights (Dallas), Texas. My husband I started our business after he was laid off from his job in 2013. We prayed about what he was going to do next and decided to start a cake ministry/business. In fact, this cake ministry was an extension of my mother-in-law’s pastry & catering business, Ms. Alice’s Shop. In 2014, we decided to branch off and start our own entity with the focus of custom cakes. Since the start of our business, the most rewarding thing about running our business is serving our customers and seeing the expressions of joy on their faces.
Additionally, the three pieces of advice I would give to the younger generation when exploring entrepreneurship would be to save and put money in the bank in case of slow/down times, learn how to say no as to not overbook and/or overwork yourself and finally properly prepare for the road ahead by keeping your eyes on the prize in a world full of distractions. Being an entrepreneur has affected my family however it has brought us closer together. We have learned how to communicate better, be open, authentic, and connected.
I am motivated by the wonderful customers we serve on a regular basis, God’s continuous favor and blessings, and something that I have did or said has inspired others.
I see myself and our business with a staff in a commercial kitchen. This way it will give us other opportunities to do classes and other possible avenues. We plan to eventually host classes of all kinds.
Contact: Designs by Cake Daddy
Women Crush Wednesday Sugar Edition
Edna De La Cruz
Women Crush Wednesday Sugar Edition
Candy Ramirez is the beautiful face behind Queen Bee Bakers & Mexi Sprinkles. I reside in Arizona with my family. I started Queen Bee Bakers because I felt alone in a Big industry, I wanted others to know they were not alone and we could all win. I started Mexi Sprinkles because there was nothing out on the market to feed my Latin side, whole decorating. I got in the industry by baking and making a name for myself.
The most challenging thing about running businesses is giving your time away. The most rewarding thing is being able to take care of my family and help others along their journey. Entrepreneurship may be Cool now but it takes So much work and it never ends but that’s the fun part.
For all the future entrepreneurs out there, I would advise the following:
1.Love the hustle, all your Lows and Highs are there to help you 2.Mentally prepare yourself to be ridiculed and learn to be ok with just yourself 3.take care of you first, you need to be 100 if you want to run any business. I’ll add a 4th, KNOW YOUR NUMBERS AND DO THE MATH! Being an entrepreneur has brought my family so much closer. My children have learned so much that they shock me at times for what they know about business at such a young age. My motivation is the end results and the Freedom being a business owner gives me.
The mission of Queen Bee Bakers is to help our Communities not only from home but online!
Educating and assisting individuals, to help develop their passion into a business and making money while doing it! The project started off as a way to empower one another, to educate others and to instill a sense of pride!
Candy Ramirez will be here in New York City on September 29, 2018 you can purchase your ticket at www.Queenbeebakers.com
Women Crush Wednesday Sugar Edition
Women Crush Wednesday
I am excited to share that De L’or Cakery will be hosting weekly Women Crush Wednesdays the Sugar Edition! We are bringing you weekly advice from some of the most fabulous and creative women in the food and event planning industry. I took on this project after reading an article published by Rachel of Deluxe Wedding Cakes and I thought to myself how can we attempt to help others in an effort to prevent this repeat. A master wedding cake artist closing her business due to overhead costs. Spirit directed me to provide quality insight from the women in the field. We hope that you will learn how to maneuver our hiccups and fine tune your niche. With that said, I bring you the first installment of our Women Crush Wednesday Sugar Edition Mimi Hood!
My name is Mimi Hood & I am the Owner & Creative Director of Mimi’s Mocha Treats, LLC. Mimi’s Mocha Treats is a licensed, inspected and insured home-based custom cake studio serving the Greater Washington DC area. I am located in good ol’ Woodbridge, VA which is approximately 20 miles south of the Nation’s capital
Mimi’s Mocha Treats started completely by accident way back in 2009. I am a lover of books, so I used to frequent bookstores pretty regularly. One day I saw the book ‘Hello Cupcake’ and purchased it out of pure curiosity. I flipped thru the book a few times and decided to recreate the sunflower cupcakes in actual cake for a childhood friend’s birthday. Hahahahaha – I don’t know what the heck I was thinking about. But, I got out a Dunkin Hines mix, a container of icing and a container of Oreos. I covered a plate in aluminum foil, ‘stacked’ the cake with no supports or boards between the layers (yikes), used a knife to spread the icing over the cake and then placed a few Oreos on it. Goodness… the memories…geesh! I THEN placed some yellow icing in a Ziploc bag and ‘piped’ yellow petals on the cookies.
I’ve never looked back since then. I dream & breathe all things cake.
BTW – she loved her cake (aaawww… I have some great friends)
The most challenging thing about running my business is balancing it with a full-time job. Yep… I still work a ‘Just Over Broke’ (aka… a job) and it can be extremely exhausting. I am up at 5:30 am and don’t get home typically until around 5:30/6:00 pm. I then jump right into my cakes; whether it’s making flowers or figurines or making batches of buttercream & ganache for my stockpile. I have had to teach myself to divorce ‘procrastination’ (ha) and create a weekly schedule to complete projects. The worse thing ever is having to do all-nighters right before a cake delivery. It can completely throw you off your game. Then there is the issue of being a home-based business. You have to work within your limitations. A few examples are not having a commercial oven to bake numerous batches of cake for an order, not having a commercial refrigerator to house large cakes and constantly having to measure cakes to make sure they will fit thru your front door for deliveries! But, even within these challenges, you find ways to creatively work within your limitations.
The most rewarding thing about running my business is it is mine! I can do what I want, how I want and when I want to. I am in control of how my business is run, my brand, my marketing, my goals. I don’t have to answer to a ‘boss’ or ‘manager’ (unless you count my fiancé – lol….who often tells me I am working too hard & need to rest). In addition, I get to see my client’s reactions to their cakes….which is the center of their gathering, and see ‘their’ vision come to life.
For all the future entrepreneurs out there, I would advise the following:
- Research your industry as much as you possibly can. Get to know the ins/outs of it and think of ways YOU can make a statement and possibly innovatively solve any issues that exists in that industry.
- Learn as MUCH as you can about general business ownership. We ALL want to run our own businesses and be creative, but many go in and have no clue about what the ‘non-creative’ part of business ownership means & requires.
- Read the book ‘E-Myth Revisited’ by Michael E. Gerber. Just trust me and do it. You will not regret it! It’s only $17.31 on Amazon and it will be your BEST investment as you start this journey.
Being an entrepreneur has actually affected my family in a positive way. They are my BIGGEST cheerleaders and they support me in everything I do. Watching me run a business has motivated younger family members to look more into entrepreneurship and I think that is pretty amazing.
Hhhhhmmmm….. what motivates me? I would have to say seeing the cakes I design on paper come to life and then seeing clients react to them. I studied Architecture in college, and after 3.5 years, I had to drop out, due to finances and enter good ol’ corporate America. I have worked in the fields of Architecture & Construction for the past 20 years. I always felt some kind of way about not completing my degree, but I also knew that school wasn’t the best option for me. With that, I have never seen any spaces or buildings created from all the sketches I did in my past. Being a cake artist has given me that opportunity to use my sketching and designing skills to create an actual 3D item that is sweet and consumable. Cake has given me a purpose and I can’t imagine NOT being able to express myself in a creative fashion. I see nearly everything in cake; whether it’s a piece of art, actual Architecture or colors.
In five years I hope to be on this same caking journey, but instead becoming more of a mentor to the future cakers of the world. I also see myself caking full time, creating content that inspires others. I aspire to become a household name in the Washington, DC area; someone whom people describe as a local industry leader. Oh… and I see myself taking two to three annual trips on somebody’s beach…. Hahahaha. Why? Because I run my OWN schedule and plans.
Thank you Mimi for taking the time out to share your knowledge. You can contact Mimi at:
Mimi’s Mocha Treats, LLC
De L’or Cakery Seeks Support to Help Provide a “Sweet”Fellowsh
Local bakery also signs on to be a vendor at BrunchCon, the world’s biggest food and drink festival
CITY ISLAND, N.Y. (March 7, 2018) — Premier specialty bakery De L’or Cakery recently announced plans to begin a fellowship program for local at-risk youth in the New York City area through an iFundWomen crowdfunding campaign. The fun, hands-on learning program will teach participants fundamental skills in baking and cake decorating as well as introduce them to educational institutes that offer two- or four–year degrees in pastry arts.
In addition, De L’or Cakery has signed a contract to be a vendor at this year’s BrunchCon, the world’s biggest food and drink festival. This exciting opportunity will allow the companyto introduce its award–winning, flavor–packed cheesecakes, cake pops, cookies and cakes to eight major cities on the tour. This will also be a chance to help generate support for the company’s crowdfunding campaign. De L’or Cakery strives to connect the community by enhancing their palate one splendid slice of cake at a time while giving back to promote unity and prosperity. Whenever people support the company, they will provide an opportunity for a young person to learn a trade and enhance their survival skills.
De L’or Cakery’s dream-come-true fellowship program is the brainchild of owner Kayisha Thompson—who creatively refers to herself as the CEO, Cake Executive Officer. City Island-based Thompson is an experienced professional in the industry, having spent many years perfecting her craft. After competing in and winning the Count Me In Urban Rebound Program, she beganworking on creating something meaningful for teens ages 15 and older. Her program targets teens who have been placed in foster care and who have a desire to learn sugar artistry and cake decora
All donations made to the iFundWomen crowdfunding
De L’or Cakery is passionate about being the crème de la crème of desserts by providing professional service to ensure that any event will be a complete success with their custom and themed pastry designs. The cakery, which has catering options for both private and corporate events, serves a wide variety of customers. Some of its major clients include Neiman Marcus, Curycon and the CEO of Cocoa Grinder.
To learn more about De L’or Cakery and to support itsiFundWomen crowd