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Check out Kelly Q Orphanides’s Artwork

Today we’d like to introduce you to Kelly Q Orphanides.

Kelly Q, we’d love to hear your story and how you got to where you are today both personally and as an artist.
From a very young age I was in love with the culinary arts. I would watch Great Chefs of the World and Great Chefs of America for hours on end, fascinated by the magic of it all. When I lost my father to cancer at the age of 13, cooking became my escape. At the age of 17 I was given an opportunity to work in a professional kitchen. Being the only female in the kitchen and the youngest by ten years was intimidating at first. I was allowed to let my skills, tenacity, and passion grow all while being pushed to be the best. The Chefs I worked alongside became like family and supported me in my dream of attending the Culinary Institute of America. In 2001 that dream came true and I began my training at the CIA. During the Culinary Arts program I had a pastry chef take note of my cake skills.

He suggested I also pursue my skills in the Baking and Pastry program, I agreed. In my three years at the CIA I completed four years of schooling, while maintaining dean’s list a majority of the time. Having earned an associate’s degree in Culinary Arts and a second associate’s degree in Baking and Pastry at the CIA in NY, I embarked on my journey to learn more about wedding cakes in 2004. From that moment on it was clear this was my true passion in the culinary world! I have now been decorating wedding cakes for 14 years and my love for this industry still burns strong. Having worked in NJ, NY, NC, and TX Houston is definitely home. I work primarily with clients at The Heights Villa but enjoy working with customers and venues all over Houston and the surrounding areas. Being part of someone’s wedding day truly warms my heart, knowing my cakes will create so many smiles and memories. My important piece of the “wedding day puzzle” can help make cake dreams become reality.

We’d love to hear more about your art. What do you do you do and why and what do you hope others will take away from your work?
I create beautiful cakes for weddings, quinceañeras, and venue events. Being a wedding cake decorator is an interesting art form. Taking cake, buttercream, talent, and time to create works of art is truly fulfilling. Each cake represents my client’s individual styles, colors, textures, and desires. Cakes can be as simple or over the top as a couple deems appropriate for their needs. My main goal in creating cakes is to make people smile when they see it and want more than one slice when they taste it. I always hope my cakes bring people joy and create lasting memories.

Do current events, local or global, affect your work and what you are focused on?
I think art as a whole encompasses so many mediums, emotions, lifestyles, points of view, struggles, etc. that it’s hard to say if the roll of artist has changed. Possibly just a natural evolution reflecting today’s societal interests. I’m fortunate that my wedding cakes are always exciting in a good way to my clients. Wedding cake art seems to be a universal positive art that brings smiles to many faces.

Do you have any events or exhibitions coming up? Where would one go to see more of your work? How can people support you and your artwork?
People can see my cakes on the website which also has links to constantly updated social media.

Contact Info:

Image Credit:
Bethany and Aaron Mallory (b&w photo)
Andrea Bacle (colorful square wall background pics)

Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.


  1. Craig Clark

    June 20, 2018 at 4:12 pm

    She did the wedding and groom’s cake for my wedding. Form and flavor are absolutely top notch. I recommend her to anyone in the market for a beautifully crafted and delicious cake.

  2. Karen Landrigan

    June 20, 2018 at 4:26 pm

    Kelly’s cake are divine!! She can creates most elegant cakes for events.

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