Today we’d like to introduce you to Maddie Torres Reyes.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started off baking as a hobby with a friend in high school, we’d make cupcakes for our friend’s birthdays, and soon everyone wanted some cupcakes from us. We wouldn’t make anything special, we just used the box mixes and the frosting from the store, but I think everyone just appreciated that we took the time to make something for them. Once I started college, I was looking for another way to make a little extra money aside from my part time job. Everyone always told me I should sell my cupcakes, and I did. I started off charging very little, still using box mixes and frosting from a can. But then eventually, I started wanting to make stuff from scratch, I started with frosting and then with cake batters. I started doing cakes and other things like cupcake cones, cookies, fudge, etc, along with the cupcakes. Then I started learning how to make different designs and working with different items like fondant. I went by many years taking orders and fitting them in between homework, two jobs, going to class, and having a social life.
Sometimes I would get up really early to finish an order before work or stay up really late (or sometimes not sleep at all). But I did it more for fun than the money. The “sacrifices” were worth it, bc I was creating something. It wasn’t a lot, but it was mine, and not many other people could say they had their own “business.” Then I graduated from college and started a full time job, which gave me very little free time, I was exhausted all the time, and I never wanted to bake anymore. Then March 2020 came around and suddenly, people wanted a lot of cakes during quarantine lol. Rather than my business coming to a halt, I started having orders every week, and getting more inquiries than I could keep up with. From being something I did casually to something I had to incorporate in my daily life, Maddie’s Delights became into something that I never thought it would: the possibility that I could be a full time business owner, the possibility that I could open up my own bakery and be my own boss.
I was always torn growing up between following my academic path or following something creative. I gave up my performing dreams and went to school in the human services field. But I never feel as accomplished with my work than when I am fulfilling an order. When I surprise myself into making someone’s vision come true, or when I try something new and it doesn’t come out right the first time, but then eventually I get it. It is so satisfying to create. I hardly ever turn down an order, because no matter how busy or tired I am, I always want to make more cakes. Because it’s for me, not for a boss or a company, not for money, not even for the customer, it’s for me.
Right now, I am still at home baker and I do pop-up’s/markets when I can, but I mostly take custom orders. Eventually, I hope to make my baking dreams come true and do this full time. Which is hopefully nearer than I ever thought it could be.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It has definitely not been a smooth road. I am self-taught so I’ve had a lot of fails, a lot of sleepless nights, a few breakdowns, and lots of dirty dishes (ha). I’ve had cakes break on me, melt on me, fondant break, drip not hold, I could go on forever. I’ve actually forgotten about an order once, and I had to make a cake in 3 hours when I usually spend 5+ hours. I’ve had my friend’s wedding cake collapse during transportation and then I had to call in for work and make another cake just in time for the wedding. I’ve baked too much for events and then lost money/product instead of making money. There’s been a lot of struggles, but I’ve also learned a lot. I learn by trial and error.
Appreciate you sharing that. What else should we know about what you do?
I make custom cakes, cupcakes, and other desserts like chocolate dipped strawberries, macarons, lemon bars, chamoy apples, and cookies. I also make dog-friendly cakes and cupcakes! My specialty is anything made out of cake, specifically “textured buttercream” designs or “naked” cakes. My doggy cakes have also become a huge hit, and I always sell out of pupcakes when I take them to events.
I am often told my buttercream is delicious, it always gets complimented. I make creamy and light American buttercream, but my secret is that I never make it too sweet. Buttercream is usually overpowering, but I let mine compliment the cake instead. And I hardly ever see people scrape off icing from the cake or cupcake because it’s “too sweet.” I pride myself in not being too sweet!
What has been the most important lesson you’ve learned along your journey?
The most important lesson I’ve learned is that, you’re going to make mistakes, and a lot of them. You’re going to miscalculate how much you need today to bake for an event, you’re going to forget things, you’re going to push yourself too much, and you’re also going to be hard on yourself. But I’m learning that it’s ok to make those mistakes and to not get it right the first time. I’m learning to be less hard on myself and more proud of what I’ve done and what I am capable of.
Contact Info:
- Email: maddietowers@hotmail.com
- Instagram: Instagram.com/maddiesdelights
- Facebook: Facebook.com/maddiesdelights
Image Credits
Connect Media Firm
