Today we’d like to introduce you to Beza Moya.
Beza, can you briefly walk us through your story – how you started and how you got to where you are today.
My baking journey actually began somewhat unexpectedly. After I finished my bachelor’s degree in Biology, I was faced with a metaphorical fork in the road. Although I chose to stay home with my toddler and baby, I was unable to put to rest my desire to experiment and create. Naturally, food became my outlet. My research into the science of making cakes and icings lead me to some fantastic recipes and methods of preparation. It really is incredible the amount of free knowledge that is available to people! Between YouTube, numerous food blogs, and food networks, I was able to hone the necessary skills to become a professional baker. I became obsessed with creating products that tasted better than anything I have ever had, which won over not only myself but many people around me. My family, friends, and even friends of friends began to request my cakes. Thus, the business began. Within a year’s span of time, my husband and I created my brand and logo as we developed a following for my products.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I wish I could say baking came easy for me. It most certainly did not! I actually did not even like eating cake in the beginning. My first few cakes and icing were total failures! Constructing the cakes to look ascetically pleasing was an even bigger challenge! After a few overly dramatic meltdowns (literally melting cakes) and a CONSIDERABLE amount of encouragement for my husband, my products began to drastically improve. Since my husband is a professional artist, he also taught me important principles of artistry so my cakes also began to look great in their appearance as well. One challenge that continues to come up even today is how to place a monetary value on the work that I create. Author Emily A. Benson addresses these challenges aptly in her book The Ultimate Boutique Handbook, so I am now equipped to handle the business challenges as well.
Please tell us about Bae’s Cakes Company.
Bae’s Cakes makes specialty cakes for events and celebrations such as birthdays, weddings, anniversaries, as well as cupcakes and cake balls. Some of my most popular flavors include strawberry cake with white chocolate icing, chocolate cake with marshmallow icing, and pistachio cupcakes with cream cheese icing. But we are constantly developing mindbogglingly delicious flavors! The thing we are most known for, however, is our Italian meringue buttercream icings.
Bae’s Cakes is different from many other baking companies because we do not compromise on our flavors nor the quality of the ingredients we use. That is why our products have to be made fresh and to order! We are so committed to this ideal, in fact, that we even make our own flavor extracts, such as vanilla. The quality of our products brings us much pride. It is simply one of those things in life that cannot be hidden!
If you had to go back in time and start over, would you have done anything differently?
I would have looked in my community to see if there are affordable classes I can take to introduce myself to some tools. For example, craft stores like Michael’s and Joann’s host classes on basic cake decorating techniques. I wish I knew about those classes before because it would have helped me overcome those challenges a little more quickly.
I am also learning to not allow the business to interfere with my commitment to my family. When one is a home baker and a stay-at-home-mom, one has two jobs that require one’s full attention. Thus, it has become important to not take more orders than I am able to complete without compromising my family’s time beyond what is reasonable.
I have also allowed myself to undercharge when I quote prices to people. I used to think I have to compete with the prices of grocery stores. But grocery store prices are that low for a reason: their cakes are mass produced in a factory with a lot of additives to extend their shelf-life. So, of course, they are not going to cost the same as mine to produce, not to mention how much they do not compare in flavor. But I am now more comfortable with my prices.
Pricing:
- 6 inch round cake: starting at $30
- Cupcakes: $3 per cupcake; $30 for a dozen
- Cake balls: $2 per cake ball
- Quarter Sheet Cake: Starting at $40
- Birthday Package: Specialty Decorated 6in Cake and 1 dozen cupcakes starting at $55
Contact Info:
- Website: baescakes.company
- Phone: 214-519-4748
- Email: bwtafesse@gmail.com
- Instagram: @baes_cakes_company
- Facebook: @baescakes
Image Credit:
Mike Zapata, David A. Moya
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