there should always be cake

Maximus is One

Cathy of Glam and Envious Affairs was kind enough to send us pictures of the subtly sophisticated first birthday she designed and planned last weekend. The beautifully detailed event was named, "Maximum's 1st Birthday" and it was an over-the-top circus theme. Cathy used our gold chiavari's for the center staged kids table. Check out the images below:

 

    

 

 

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Check out our gold chiavari chairs!

Check out our gold chiavari chairs!

Laury of There Should Always Be Cake create several masterpieces for this event. I hijacked some of her IG pictures for a close up of the treats.To learn more about the woman behind the amazing confectionery designs check out our interview with Laury here.

 

Source It:

Cookies: Flourish Cakes

Cakes and Other Sweet Treats: There Should Always Be Cake

All In One Entertainment, Inc.

Gold Kids Chiavari Chairs: Petite Seats

Production Assistant: Sweet Ambitions Events

Venue: District 12 NYC

 

Interview: "There Should Always Be Cake"

We had the pleasure of interviewing Laury Saldana, owner and baker of NYC's There Should Always Be Cake. Laury was kind enough to answer a few questions, in spite of her super, busy schedule. We are so appreciative! 


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Years in the Business: 3

You’ve been in the Arts industry for many years. As a seasoned professional do you feel it’s a necessary requirement to have certifications or affiliations to go along with your title? Yes, I believe being talented on its own its excellent but having certification is what gives you that extra confidence and its also that extra tool that allows your customers to trust that they are dealing with a professional.

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As a little girl did you envision yourself being a baker? What was your dream job back then? As a little girl I never even thought about it lol!!! I was born in NYC and my mom sent me to live to Dominican Republic when I was 10 years old. At that age I remember making and enjoying all sorts of confections like taffy also known as canquiña in Dom Rep, candied fruit (dulce de toronja, dulce de naranja), flan, dulce de leche, etc. I came back to the US at the age of 16 and also found myself voluteering my desserts and cakes at every family and friend's gatherings, without realizing this was my passion. I came to that conclusion years later when I decided to attend culinary school.

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What’s your current obsession? Well... I think that would be cake stands and china lol!! I have a collection of over 120 cake stands. They are just so pretty to me and add that special final touch to your finished cake. 

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What’s your must have fashion need, particularly when you are baking? My must have fashion need is a fabulous handbag lol!! I don't necessarily need it for baking but I can for sure bring my Chanel to the wholesale market when I buy my cake ingredients lol!!!!

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What would you like to learn to do? Photography!!!! I would love to learn how to photograph. I bought a super high tech camera and have no clue how to use it lol!!! I want to be able to take a shot of a simple green pea and allow it to say a million things when someone looks at the photo. 

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Do you admire anyone’s style (i.e., fellow bakers)? Oh yes!!! A few I totally admire are Elisa Strauss at Confetti Cakes, Stevi Auble at Hey There Cupcake, Peggy Porschen. Those are just a few I can think of.

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I am a magazine junkie and I read multiple ones each month. What are your three favorite sources for inspiration? I absolutely love flowers and sugar flowers are my to go item when I want to glam up a cake. So to find inspiration I love to take a stroll sometimes at the botanical garden or page through botanical books, specially flower ones. Also, since I am a flight attendant as well, I love to travel and use the different architectural structures I see as inspiration. And last but not least, fabrics!!! I love couture, so looking at different fabrics helps me find inspiration when constructing cakes.

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What lead you to setup shop for yourself? What was your motivation? My motivation was mainly the effect my creations have on people. It gives me great satisfaction to see how happy I can make people with my work and this is what motivates me every single day.

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You have developed a well known brand; you name is synonymous with opulently created desserts. What do you think are the three most important skills needed to be successful in building a company brand? Perfection which is achieved by working super hard and making sure your work is flawless top to bottom even if it takes a million hours to finish. Love for what you do, since that is what motivates you to wake up every morning and create something that will make people happy. And perhaps the most important, a great team because you can't do it on your own. Your team is what keeps you running and acknowledging their hard work every single day is what makes your brand solid and successful.

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What has been the biggest frustration in your career? To be quite honest... I don't have any yet because I love what I do. That's not to say I won't ever have any, but for now I am quite happy 😊

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In need of  a uniquely designed sweet treat contact the Bronx's own There Should Always Be Cake

All Photos Are From Laury's Instagram Page @LSALDANACAKES