Today we’d like to introduce you to Anesha Taylor.
Anesha, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I started out like most little girls, in the kitchen with my Mom. My mom was always the family baker! I remember being so amazed by this Jello poke cake she used to make, a few simple steps gave such and amazing affect. It left everyone asking, “How did you do that??”. It was all very intriguing. Of course, I had more “important” things to do instead of baking at that age and during my teenage years, I was too busy with Drill Team, Chior and all the other joys of high school… GO NORTH SHORE!! So the true interest in baking didn’t come until I was about 16. My Mom had a bakery here in Houston and that is where I spent all of my free time. I learned about recipes, customer service, decorating and consistency. I will definitely say, the time spent in that bakery would be considered the formative years of my pastry career.
In 2001, at the age of 18, I decided to join the U.S. Navy. I wanted to travel and provide myself an opportunity to go to college when I was ready.
My Navy career started September 17, 2001, 6 days after 9/11 and I was terrified!!! But I knew this was something I needed and wanted to do so I stuck with it, and I wouldn’t trade the experience for the world. I took my opportunity of being undesignated (no job title) and tried my hand at a few professions. I fueled Jets and worked as the Bailiff for the JAG Officer, though these jobs were great I hadn’t felt like I found my calling. It wasn’t until I was called to complete a mandatory stint in the kitchen aboard the USS Dwight D Eisenhower (CVN 69) that I finally knew where I wanted to be.
In no time, I made rank and squeezed my way into the Bake Shop becoming the baker/cake decorator and perfecting my baking skills. For the next seven years of my time in the Navy, I would be the baker/decorator at every Duty Station.
In 2010, two years after my son was born, I decided it was time for me to end my Navy career. We packed our bags and moved back to Houston. By this point my weekends in the Navy were filled with cake and that didn’t change after the move. So the following year I started Cake In Your Face! I knew at that point it was very important to continue the culinary education provided by the Military and enroll in culinary school. I chose to attend HCC and study under the AMAZING Chef Eddy Van Damme, Chef Ana Gomes and Chef Christy Sykes. These Chefs really gave me the tools I needed to become the Chef I am today.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
This journey has been a long one! Finding where I fit after ten years of instant connections and a steady job in the Navy was tough. Employers don’t typically understand how to translate military experience into civilian jobs. Starting my business, finding my niche and establishing a customer base gave me the freedom I needed to explore. As a single mother, it has allowed me to show my son the benefits of hard work and integrity. The first few years of the business were long, slow, hard and full of discounts and refunds, but after nine years, I have a profitable business and the chance to grasp so many opportunities to grow the business and learn. Those long, slow, hard years prepared me for the greatness Cake In Your Face! is headed to and for that I am grateful.
So, as you know, we’re impressed with Cake In Your Face! – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Cake In Your Face! was originally known for custom sculpted cakes, my Motto is “We make your dreams come true… In Cake!” I have done cakes that look like a pot of crawfish and my favorite, I call them interest cakes, you take all of someone’s favorite things and put them on a tiered cake!!
Though sculpted cakes are still the core of the business today, the focus is more on Wedding Cakes, decorated Sugar Cookies and unique mini cupcake flavors. The most popular flavors are Honey Butter Chicken Biscuit and Chicken, Bacon and Waffle!
I recently introduced Dibble Dabbles, a fun way for customers to sample my cake flavors and buttercreams, alongside Mini Cakes which are perfect for smash cakes, small gatherings and even the occasional sweet tooth.
So, what’s next? Any big plans?
I am looking forward to expanding our clientele. I have been lucky thus far to succeed by word of mouth and social media only. Adding in marketing and advertising is the next step to push us into a larger business..
I would love to take the business mobile!! I have some wonderful unique ideas to set Cake In Your Face! apart in the mobile sweets industry. I am excited about introducing new flavors and continuing my education to stay fresh and new!!
I am a proud, Minority, Veteran Business Owner and even though I am still employed full time as an Accounting Manager, I am excited for what is to come for Cake In Your Face!
Contact Info:
- Website: www.CakeNyourFace.com
- Phone: 832-590-9820
- Email: anesha@cakenyourface.com
- Instagram: https://www.instagram.com/cakeinyourface/
- Facebook: https://m.facebook.com/CakeNYourFace/?ref=bookmarks
Image Credit:
FIREFLY IMAGES
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