Today we’d like to introduce you to Brianna Newlin.
Hi Brianna, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Ironically, I used to be a high school math teacher, obsessed with Geometry and investing in the lives of teenagers. However, after having my first child (total of 4 kiddos now) I realized that staying home to love on them was the best thing to do for our family. Yet, it wasn’t long after leaving the classroom that the need to create, imagine, and eat cake became a fixation that I had to pursue. I was in awe over buttercream floral artists, abstract cake design, and edible texture! What started as a hobby slowly transformed from a “I think I can do this” self-motivating talk and making cakes for family to birthing Little Cake House. Six years later, I am privileged to serve countless couples on their wedding day, honored to repeatedly celebrate in a family’s milestones, and flattered to design for new customers who seek Little Cake House’s taste and style.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
The road traveled has been smooth, thanks to my insanely supportive husband, but it would be dishonest to say that I never experience a random construction sign along the route. Time management, pricing, and growth are something I battle with on the regular. As a one-woman shop (and a struggling perfectionist) I am limited to the number of orders I can accept in a week. When I launched Little Cake House, I never expected I would be booked months in advance and have to turn orders away. As a result, dealing with customer requests, messages, and paperwork can become overwhelming. Also, placing a price tag on my time, expertise, and edible creations continues to be a difficult process. Am I ridiculous to charge THAT for a cake? A cake that I spent hours planning and designing in addition to the time baking, assembling, and decorating? I think most artists and business owners find themselves tangled in this mental battle at one point during their journey, but I’m determined to drive on with the top down and enjoy the views along the way.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a made-from-scratch cake baker, designer, and artist. I specialize in pushing buttercream to its limits through edible flowers, traditional-contemporary buttercream wedding cakes, and textured art. As I reflect over the years of cake orders, I admittedly experience joy when a customer sees their cake for the first time and light up with happiness. However, the highest honor is when a couple falls in love with my style and seeks out Little Cake House to make their dream wedding cake a reality. (Even as I type that last sentence I pause and think, really? My work?) People want my work to be on display at their wedding? That is the best feeling ever.
What are your plans for the future?
Given the fact that I am a mom of 4 kids under the age of 7, any change to Little Cake House will be accomplished in small increments. However, down the road, I would love to merge my teaching degree and cake skills into “how-to” buttercream floral and design courses. I believe it would be an exciting adventure to host intimate gatherings of earnest decorators: I would introduce them to the art of buttercream and share in their journey to develop their skill. My final grandiose goal (that would occur WAY in the future) would be to open a storefront that creates bespoke wedding cakes with a quaint-tasting nook. After all, there is nothing better than to share a giant slice of cake with a friend.
- Website: www.littlecakehousegr.com
- Instagram: littlecakehousegr
- Facebook: @littlecakehouse.gr