Cake Therapy
Cake Therapy is a heartwarming and uplifting podcast that celebrates the transformative power of baking therapy. Hosted by Dr. Altreisha Foster, the passionate baker, entrepreneur and advocate behind Cake Therapy, this podcast is a delightful blend of inspiring stories, expert insights and practical baking tips. Each episode takes listeners on a journey of self-discovery, emotional healing and connection through the therapeutic art of baking.
Cake Therapy
Yummy Tecture: Titilayo Adelayo Talks Form, Function, and Frosting
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What happens when architecture, grief, and grit collide in a cake studio? We sit down with Titilayo of Yummy Tecture to unpack a rare, unfiltered blueprint for building a creative business that actually works. From arriving in the U.S. after losing her sister to honoring that legacy through architecture school, then shifting toward culinary arts, Titi shows how a clear eye for structure and speed can turn design into dessert without romanticizing the grind.
We trace her evolution from Maryland fruit displays to Dallas custom cakes, revealing the market forces that shape offerings and the time math behind smart pricing. She explains why a dozen intricate treats can drain more resources than a wedding cake, how baking ahead creates last-minute capacity, and why ganache and self-raising flour power her fast, clean style. Then we go deep on storefront reality: triple net leases, grease traps, code-mandated sinks, deposits, and the hidden costs that explode tidy startup budgets. Titi’s forthcoming book, Open to Open, lays out a practical, field-tested checklist for anyone considering a bakery—covering commercial leasing, health inspections, equipment lists, staffing, and operations.
Motherhood, allergies, and community are woven through it all. With three young sons and severe food allergies at home, she manages late nights, early handoffs, and the village that keeps creators afloat: borrowed chocolate at 9 p.m., emergency toppers from peers, and edible images at impossible hours. She’s honest about passion turning into chore under overhead, and about the planned pivots toward teaching, mentoring, and writing that keep purpose alive. If you’re eyeing a cake business—or any creative venture—expect hard numbers, design-minded systems, and a call to collaborate rather than compete.
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Welcome to the Cake Therapy Podcast, a slice of joy and healing with your host, Dr. Altricia Foster. This is a heartwarming and uplifting space that celebrates the transformative power of baking therapy. The conversations will be a delightful blend of inspirational stories, expert insights, and practical baking tips. Each episode will take listeners on a journey of self-discovery, emotional healing, and connection through the therapeutic art of baking. There's something here for everyone. So lock in and let's get into it.
SPEAKER_02:Titi and I have been friends for years since you know we were in the DMV, which is in Maryland, and she's since relocated to the other DMV. So Titileo Adeleo, she is the driving force behind Yummy Tech Shop. This is a you know a catering company, formerly in Maryland, now out in Dallas. And um, I'm excited to talk to her. Titi's influence comes from the architectural world, and it shows up in where she started and where she now is in terms of her culinary art um journey. I'm excited to, you know, to chat it up with her because we don't really get to talk anymore. Because of course, life is live thing, but I know that she's doing big things out in Dallas. So I'm I'm really excited to, you know, to dive in. I'm really excited for you guys to hear Titi tell you her story, her story of being an immigrant, uh, migrating from Nigeria to Maryland, you know, talk about her life in Maryland. And, you know, we're interested to know why she moved to Dallas. So I'm I'm looking forward to that conversation. Um, I love her. Um, I know you love her too, and I can't wait for you to hear her story. Welcome, my girl Titi to the show. Hi, Titi. Welcome to the CakeTare Podcast.
SPEAKER_01:How are you? It's so nice to see you. Uh like you made my day to get your email. I'm so excited.
SPEAKER_02:Yeah, really. I'm excited then uh when Stephanie told me you were up because you know what? I've had you on my list for a long time. I'm like, I need to talk to Titi because Titi does so much, she has this architectural background, and I want girls to hear from you. And I'm I'm excited. You know, we've been friends for so long. So long, yes, and you know, I'm excited to dive into this 45 minutes to an hour because like I don't know that we've spoken for 45 minutes to an hour.
SPEAKER_01:Not really, not really, unless we're ranting about cake tables back in the day.
SPEAKER_02:So just welcome to the show. I want you to feel as relaxed as possible because you know this is a safe space for you. Earlier in your intro, I was telling, you know, our listeners that I've known you from the DMV struggles. Now you've moved to Dallas and yada yada yada. And I'm telling them that, you know, just like you, I too am a migrant, right? I've told them that you're Nigerian and you moved to the DMV. But before I, you know, we start talking about the journey or home countries to where we landed in Maryland, to where you are now in the other DMV, me in Minnesota. I I want to know a little bit about your childhood memory growing up in Nigeria and any like profound culinary experience that you've had as you were growing up.
SPEAKER_01:Okay. So my name is Titi Adelayo. Um, I'm Nigerian, obviously. Uh, it's fully Titi Laya Adelayo, but every Nigerian has a short form of their name. So, yeah, so everybody calls me Titi. I am owner and cake architect at Yomi Techture. I own a Star Front Raky in Frisco, Texas. And um, yeah, I think that's basic bio about me. I love to share my cake experience, I love to share my architecture journey, my I think my culinary background in general. And I enjoy talking, I do a lot of like school, what do you call them? Like um the career days, because most times it's like a like a fireman or a realtor or a lawyer, or so every time they hear that a cake person is kind of like a baker, like the kids are so excited because it's new to them, and then you know, I get to share my background and my and my experience. Obviously, transitioning from architecture to cake, it helps them understand that even whatever you want to do in life, even if it's to be a YouTuber, even if it's to be a dancer, whatever it is, education can play a good part in it, right? Um, so so that your passion and your profession works together. So, growing up, I am the last born of five kids. Yeah. My older sister is 19 years older than me. So there's a huge gap. Um, but if you see us together, like you'll be like, Are you older than her? Like, yeah. So I had two sisters and two brothers. I lost one of my sisters, the one that was right before me. She passed away right when I got to the US, like before I got to the US. So when I got to the US, it wasn't really a happy moment for me, but it was it was a transformational part of my journey, right? So when I was growing up, I loved everything food. I could cook for multiple people at 11. Like it was just my comfort zone. Anytime there was party, to me, it wasn't about the eating, it was more about like hanging out around the caterers and anything that had to do with food. But again, I am Nigerian. You know, to probably have an education, you should be a lawyer, a doctor, an engineer. You know, like just something. Yeah. So, like, you know, you want that thing that when you go to your like my parents take you out of there, introduce you, you know, like this is my daughter, the lawyer. Both my brothers are engineers. So it's like, you know, when they kind of introduce you, it's that, mm, that's something. So when I was graduating high school, I had planned, like, I couldn't tell my dad that I was going to culinary school. I didn't even know what it was called. So, and I think I didn't I didn't like want to like go straight up and say I want to cook. No. So I thought about food technology or food engineering. I don't know what they did, I didn't know what it was about, but I thought if I packaged it that way, then it would look more, you know, like in Nigeria, I would call it Gengel. It would look more like a hen. So I was like, my dad saw through me. He saw through me. He was like, of a de cater, meaning like you want to become a caterer. Like, and caterers are like, you know, people that just like you just hire them and come, you know, they're not professionally trained, they're just good cooks and stuff like that. So I'm now like, that's not gonna work. But anyway, a little bit after that, I was trying to like go to university. I started university actually in Nigeria. I went to the University of Joss, and then a little bit after there was this two-year strike, and then it was time to go to America. My dad was like, you know, you just need to go. Your mom's been trying. So my mom was here at that time, she was trying to get me here. So I came and I lost my sister. My sister came to Nigeria to encourage me, like, go through this stuff. So I lost her as soon as I got to the US, like before I came here. So it was really a trying time for me. Like the one reason that encouraged me to come. So when I got here, I got settled, obviously. And then um, while I was going through her things, I was like, this is just too much to put away. Let me help her finish this dream. She was doing architecture at UDC. It's in the District of Columbia, so Washington DC. And she was on her way after two years to go to Harvard. I'm sorry, Howard to do architecture. Now, my dad is an architect. My dad went to Harvard, you know. He went to Harvard for undergrad and went to Harvard for grad school. So he's uh like top-notch architect, right? So he was so happy that his daughter was doing architecture, and now she passed away in an accident. And so I was like, I'm gonna finish this stream. Like, why not? I still have time, I'll go to culinary school later, I'll go do food later. So that's where I started. And then I decided, you know, I'll start. I went to her school. They were all very welcoming, the professors, the students, like everybody that knew her was willing to help, her friends, and everything. So it was really like a very accommodating environment for me to just start. And I was like, four years, I'll be done, I'll go to culinary school. But then I got good at it, and it's so hard to explain to people. Over the years, I would like try to talk people into the fact that, you know, maybe I shouldn't even finish it. Maybe like two years is enough. But because I was so good at what I was doing, the professors, friends, family, nobody could really support the idea that you could just quit architecture. Like you can do it, like you're doing good at it. So there was no reason to kind of like quit. So yeah. So that's the summary of how I got into architecture. And then a few years later, I worked in an architecture firm for six years, um, almost eight years, because I went to do my master's. My boss was like, T T this, like even at the firm, they all knew that food was the passion. Every Friday I went to the office, like I used to make treats, like the office would pay me to do stuff like food-related, you know. So they celebrated the architecture part of me, but they nurtured the food part of me so much that my boss was like, go and get your master's. Don't do architecture, anything you wanted to do it. He was like, If you don't, if you turn 50 and you don't follow your passion, you will regret it and wish you had at least tried. Even if you failed at least at it, you would have at least tried. So when he told me that, he was like, The day you graduate, if you don't find a job in whatever field that you end up choosing to follow your passion is, I will hire you back the same day, obviously. What did I do? I finished, I went back to all these studio architects, like, you know, so I'd spent another almost two years, but by that time I was married, I started to move. So that was this transition from architecture going back to Johnson and Wales, which is a culinary school. I just wanted to be around culinary students, but I didn't do colin. I did a master's program. So after that, it's that was like wrapping up of all architecture and business and all of that. And when I was in culinary school, when I was at Johnson and Wales doing my master's, they offered me a scholarship. It's um, and I tell young people this all the time there's no reason to pay for undergrad if you can like hustle for as many scholarships, as many, like even if all different companies are giving you, or different organizations are giving you$500 for being female, for being black, for being anything, for being smart, for being for writing something, do it. Like work for the university is my advice for grad students because there's normally no grants for grads. So like, do I work for the university? They gave me free housing, uh, free food, free transportation, like all of that. Um, a lot of some some money towards your school, but they were it wasn't paid. So because it wasn't paid, that's where I started doing fruit displays and then so I started doing fruit displays. It was initially for free, and then I people started getting uh paying me for it, and then I had a lady in Maryland, um, amazing client of mine. Um, she called she said, Can you do my wedding? I was like, I have no clue, like I was just I'm just playing around here. And so that wedding made me figure out how to put a contract together, and then I did my first wedding, and then it now became kind of like a business, and I could charge people. And I don't know if you know how you attend a planner in Maryland, a decorator, B BCG events. She was like, Title, oh yeah, yeah, yeah, of course. So that's how I transitioned to like doing desserts and all of that. And then a few years later, another co-worker, now I was in Texas, advised me. She was like, Titi, like, can you make my son's cake? And I was like, No, I've never baked a cake in my life. And she showed up at my door with cake ingredients. So that was my first cake, and that's how I got into cake. So that was just the honest transition of like architecture to fruits, displays. Like for a lot of time, like years, it was just fruits. And then I went to dessert cake pop. Like, you know, like when we met, it was like I was doing dessert tables and you know, all the exact things and the dessert tables and the cakes and all the things you have to buy for each dessert tape. It was so overwhelming, but it was fun. They people liked it, but then after that, cake. Now, cake, cake, cake is cake.
SPEAKER_02:Yeah, now cake. Go ahead. Yeah, we were talking, I was here sitting. I'm like, you know, when I met Titi, she was doing a lot of fruit displays. Yes, yes, yes and then so Titi Maryland was doing a lot of fruit displays, and then Titi moves to the other DMV, and now she's no longer doing fruit displays, she's now doing cakes. Tell me about tell me how and why you decided to move away from fruit displays and just start focusing on cakes only.
SPEAKER_01:Again, I don't think I moved, I think the market moved me. I think when I got to again, when I got to Dallas, most people didn't know I did fruit displays. So the people that knew ordered it, obviously, but it wasn't for too long. Like uh the treats, um, I had a planner, Nikkei, and she used to order the treats, like she used to order like um cake pox and cookies. So I did that for a while, and I think by the time I got to Texas, it wasn't much of fruits anymore. At that point, it was more of those tiny desserts, like sugar, like treats and treat tables. However, at this point, I had Nikkei and Nikkei, um, I forgot the name of her business right now. I'll remember it, just keep my brain. But she would take the desserts and then she would display. So the way they all they the way they ordered things in Dallas when I got here was you were the treat maker, and then there was a dessert display maker. So, so so like the person that did the display was separate from the person that did the treats. So people like Virginia, people like Nikkei, they would order, mostly Nikkei, they'll order the treats from me, they'll pick it up or have it delivered, but they will do like the backdrop, the setup, the all the display, like so it was separate. So it was like they used to call them like oh god, what anyway, it was like kids. Um, can there was a name for it? So they'll order the balloons, do like all the backdrops, they'll order, yeah. So they'll do the dessert table. I I just provided the treats. They ordered the cake from somebody else. It was just like that. That was norm. And you know, there are people that did it all, like you know, like you and you were at it in Maryland where you did the whole setup, um, but here it wasn't like that, at least in my experience. So I did that for a while, but those things can be very time consuming. So when I got introduced to cake by my forcefully by my coworker, I tried it, I started doing it a little bit at a time, and then people started finding out, and then I started doing more of it. And up till now, where last week I did uh chocolate covered Oreos and Cake Pops for somebody. Now, for me to do them, I don't I don't advertise them, I don't show them. Then cookies, I have, I would recommend immediately to my friend Tola. She owns the cookie culture immediately. Like I have like a whole wall in my bakery that's cookie cutters. I wish I did this at the bakery so you can see, but I don't do them as much anymore. So this weekend and the weekend before, I would do one dozen of something so intricate for two hours, and I could have done four cakes in two hours. Yeah, yeah. I can do a wedding cake in one hour. Three, four thousand, one hour. Yeah, I'm a ganache girl, so everything flows through. There's no putting in the fridge and coming back. There was everything is done like quickly. Uh-huh. So basically, transitioning to cake, I I enjoyed it. You could do more of it, and and it wasn't so time consuming for me. I mean, obviously, some cakes are like Wafer Paper showed me a few weeks ago.
SPEAKER_02:Yeah. So some cakes are indeed quite um time consuming. And I do agree with you that these little treats and intricacies that are involved is really like mind-boggling. Like, I don't do it too. I mean, like you, I I do them, but I don't post them, and then I don't take separate treat orders. It has to be combined with a cake or something. I'm not gonna do your your 12 days unless it's one of my my oldie but goodie clients, you know, that I have been serving for a long, long time and I will take like a small order like that.
SPEAKER_01:Do you think it's rude? Oh God, this is just in my head. But for the longest time, I've never been able to ask anybody. But for bakers out there, do you consider it rude when somebody tells you, I ordered my cake already, but can you make me like cupcakes or Oreos or cake pups? Of course. I'm like, go make it, let them make your cup, let them make your treats. Yeah, yeah. Yeah, I thought it was just me. Sometimes I would say yes, but I I just think it's like it just doesn't make sense to me. But I've done it. There are times that I've done it. Most times now I'll just say, I'm so sorry, I'm fucked. Because in the bake, in the custom cake shop environment, yeah, it's a different world. Like, I recently wrote a book and and and you know, I've been trying to do like, yeah, yeah. I've been trying to do a lot of things. Like, girl, I've been so like busy, and I really, my goal, like my new goal, and I really want to like start with like live and like lecturing people about this. My new goal is a lot of us, God has brought us so far in this business. And I feel like the cake business is not eternity, it's not forever. You need to know your frame, your time, your tenure in cake world. You cannot feel guilty when your body is telling you I'm done with the 12-hour days, 16, 18 hour days, 24 hours. I'm done with it. I'm done with the sleepless nights. I can't handle all these things you've been doing to me over these years. Your body's like, no, my legs, my arms, my back, everything. Like, you need to know that yes, you need to know you have a time. And so I feel like a lot of transition. So, like now you're doing cake therapy, you wrote your book, you did all these things, you're impacting lives in your own way. I feel like a lot of us, after heavy caking, we need to transition to something else. And if you don't recognize that that is true, look at other cake artists that have that have done cake so much, and all of a sudden, like, you don't see them in the cake world. Maybe now they own a bread bakery, or maybe now they own a school, or maybe now they're teaching all over the world. They transitioned. And so our business can morph into something else. You can pivot into something else. And my goal really is just to explain and to encourage people that are trying to open a bakery, a storefront. Homebaker has to be a homebreaker. There's a million YouTube videos about it. You don't need my advice. But if you're trying to venture into the storefront, it's called Open to Open. It's uh it's a comprehensive guide, basically, to open in a storefront bakery. I feel like there's so little information out there. There's so little knowledge, but there's so much to so. Basically, my idea is that. You need to do your research. Do your research. You need to reach out to people that have opened so many cake stores that have closed down. Like opening a cake storefront is not like any other restaurant. The cake is you, you are the cake. Like if you hire people, it's still you. You can't train people because even if you train them, one day it's not their passion. I've had an employee told me before that uh, but this is not my passion. Miss City, she said, Miss City, but this is your passion, it's not mine. You know, I'm here to help you, but I don't have a passion for this thing. And as rude as it might sound, it's real. Like, it's not her. So at the end of the day, my goal is to encourage custom cake bakers, treat makers, other restaurant chairs that want to open a stuff from bakery. There is a process to this thing. Like, there is a like, let me make life easy for you. Think about it very well. I have count so many people that have tried to open a restaurant in my city. I don't think I'm ready yet. Be very, very sure. Be very sure, be knowledgeable, do some research. I will recommend people to like talk to pick people's brains, like ask them about employees, all your fantasies about what it would be like to have multiple employees. Employees will humble you. You have 21 cakes and people will cancel on you. You better be ready to finish your 21 cakes, tiered or not, because the client does not know that your staff did not show up. Do you understand? So, like, yeah, yeah, people are like, oh, I'm just gonna get a realtor. No, you don't just get a realtor, you drive around five hours a day for weeks by yourself because most realtors are residential realtors, and commercial realtors are there, but they're harder to find. And it's so difficult to find a commercial space. And even for the people to be able to reach out back to you, like understanding rent. Rent is not your rent, it's$2,000. It doesn't end there, it's$2,000 plus something called triple nets. So triple nets can be an additional$1,100 on top of it. So basically, I feel like I have a lot of people that are looking to go into the storefront world. Be knowledgeable, be intentional, be ready. That money you were thinking would be enough. Let's say, let's put something out there,$50,000. Girl, there's something called Gooice Trap. That's like$20k off your bill. It's just gone and it's in the floor. You never see it. There's something called first month where it's last month and and and uh security deposit. If you put that together, you're thinking 10k plus. So what is this 50,000? Like, what are you? This 50,000 has not existed because the city is requiring that you have six sinks in a 1,000 square foot space. Like, hello, like, where are we? You know, so there's so much to be learned, and and I hope that I can really impact people with that knowledge, you know.
SPEAKER_02:Of course, you know, and that is exactly when I was talking to Stephanie about having you on the show, and I'm like, you know, she would be good for our listeners to hear how she actually transitioned from this home bakery to this storefront that she now has has in Dallas. So tell us, you know, you just gave us a synopsis of from the open to open. That's the name of the book. When is this coming out? You're like, how come I think that's it?
SPEAKER_01:It's gonna be on, it's gonna be on Amazon, actually. I wanted it to be easy to buy. I'm not a big reader, so I did uh for people like me. My my goal was to make it super short. Super short ended up being like 80 pages. But again, it has like a lot of appendix, like pictures of things to help you know, like also lists of things, like so many lists, like lists of what you need in a bakery, like just basic everything, everything you would need in a custom cake shop. Now we're not like everybody, and the people assume that we're just another donut shop, another cookie shop, another cake bread shop, another cupcake shop. We are not. We have I have a steamer, like an iron steamer, like a cloth steamer in my bakery that I use strictly for cake. I have a blow dryer that's strictly for cake. I have needle and tread. You know, like those um traditional wedding cakes, the necklaces, you have to sew those things. Do you know what I mean? So there's so many tools, there's so many molds we've acquired over the years. A lot of us started making so many things. So we have so many molds, we have so many cookie cutters, we have so many types of cake pants. I always say that, you know, a baker might not own a Chanel, uh Chanel bag, but if they have naughty queer pants, trust me. Those things, like those bunch cake pants, yeah, be queer, like those things. I you know, like so like we acquire all these things, like those bunch cake pants are like perfection, but they're quite expensive, you know. So we own all these things. Like, if you want me, a lot of people that come to my bakery, especially when they're bakers, I give them a tour. I just think it's such an eye-opener. Like, come and see what is involved in this thing. Like, just give yourself some information. Before I opened, I went to New York. I spent three days with me clean cakes. Linda, three days. I spent, I spent those days with her, like day and night, 4 a.m., we're still laughing and making cakes. You understand what I mean? A lot of us don't have that kind of support. And I always tell people, women have moved. We are not in the competition phase anymore, we're in the collaboration phase. If you're not collaborating with other women in your industry, we have left you behind. We have abandoned you in the corner, you're literally on your own, like we've moved on. So, yeah, we really can't do that. We are in c I tell people all the time. There was a night that I need, I use boxes of chocolate weekly. If I don't collaborate with other bakers in my area, at I think it was like 9 p.m., I texted one of them. I was like, Yukies, I need chocolate. And she's like, Oh, I have a new box. Now, she's the home baker. Maybe she buys her one box and lasts her, you know, like two weeks, three weeks, whatever. And but she had it. But she's the only person that can have it. One other day was Lara of Lara Lux. Like, she sent it all the way from Mansville, which is an hour away from me. You need people in your shoes. Nobody has. There was one day she needed, you know, those animals we put on those safari cakes.
SPEAKER_02:Oh, yes, of course.
SPEAKER_01:Nobody can have it, and it's only on Amazon. So you can't get upset and say you're going to Walmart to buy it or you're going. No. Collaborate, creating family so that when you're in trouble, when you're in need, these are the people that will support you. These are the people that will be like, oh, I have one cake topper, happy, happy 40th birthday. Then don't sell it at Walmart. If there's nobody to make it for you right now, maybe like, you know, like custom cake topper ladies are not available or or Etsy is not available on time. You need people to be like, I know how to do this. Send Uber, I'll send it to you. You need edible image at 1 a.m. in the morning, no problem. I got you. You need people, you need collaboration. Yeah, yeah. So I did my God knows that I drove around. If there was a bakery, a cinnamon shop, a cookie shop, a cake shop, a like cupcake shop in the vicinity of the five cities around me. I visited them before I opened. I would just go, I'll be like, hi, my name is City. I make cakes, I'll show them pictures, and then I'll be like, I'm trying to open a store. And they were also encouraging. There wasn't a cake shop, really. There were some that made like little cakes or something, but not strictly cake. My store is 100% cake. And I know it amazes people like you just do just cake. And I'm like, girl, I work seven days a week, but it's cake. It's cake day and night. It's cake. You would not believe it. Like there, there was one week I had 39 cakes, and some of them were tears. You, you, you cannot fathom what that did to me. I told myself, I said, Titty, never again. Never in your life again. Why did you have 39 cakes? Girl, my legs were numb. 39 different themes, 39 different people, 39 different colors. It's not like four cakes that were 39 tiers total. This was like some of them were two tiers, some of them were three tiers. Organizing deliveries, organizing pickups, drama of the highest order. But you know, a lot of planning went through through the week, you know, but it's still exhausting because I'm still the main decorator. And that's what you don't know. A lot of people I will hire decorators, a lot of other bakers that I've tried to absorb and like, you know, we can work together. They are busy, they are moms. That's another thing. Like, we need to start sharing what it's like to be a mom and a custom baker. In the morning on Saturday, when your kids need to eat cereal and somebody wants to fry egg, and somebody wants to eat, you know, like plantain, or and you're like, just get sound of you. And then for me, it was just very interesting because I have three boys, and my boys are all allergic to cake. They don't, they've never had egg, they've never had bread, they've never had cake, cookies, none of these treats I make thousands of every year. They've never had it because they're allergic to wheat, uh, so like gluten and then obviously eggs, and one of them is allergic to soy, one of them is allergic, you know, like so. They have all these allergies. So they come to the cake store, but they don't consider it food. And my kids don't they don't consider all these things food, so they don't really miss it that much. They don't eat candy because a lot of chocolates have dairy in them. So, you know, they're allergic to dairy or you know, so so so many things. They don't eat a lot of things, but my husband grills every week because they they eat a lot of like chicken and a lot of meat, so you know, things like that. Um, but at the end of the day, I think even at home, you could have multiple cakes, but these kids need to eat their customized food. Do you understand? I think being a mom and the guilt of like, and me when I was home, because of they were allergic to all these things, I had to eat through the night. Do you understand when they were sleeping? Because they can't they can't sniff flour. Yeah. Because even the sniffing or the touching of the buttercream bowl, I used Swiss meringue when I was at home. Now I use the the other Swiss meringue in the bakery, the one that you just use pasteurized egg. But at home I used to use actual Swiss meringue. So that egg bowl, like I used 20 quart uh when I was now I can I use the 60 quart. But if they touch it, they would literally break out. Like it was that serious. And I was making like, I think at home minimum a day was like 10 cakes, 10 different events. So like it could be multiple tiers. So, you know, you would bake like over 100 cakes to make all these cakes, and then people still buy on unfrosted, because I'm big on frosted cakes. I always think every baker should sell their cakes on frosted because some people just want it, just a bunch cake or something or frosted cake.
SPEAKER_02:So tell me, tell me, tell me how you tell me how you're balancing though, because like as home bakers, we have our kids right there. Yeah. Now you have a storefront, you're out of the out of the house. How are you balancing that? Because I know that when I, you know, I'm a home baker, but at the same time, I had a nine to five. And I was out of the home, and it was it's hard with two young kids. So I had to like come up with something. Girl, you gotta transition because just like from the open to open, we'll tell you, you have to transition, you have to figure it out. So, my my office, I have an office in my house. I do everything out of it, right? Tell me how you are balancing this, um, TT with now that you're out of the house with three boys.
SPEAKER_01:When I worked in architecture, and when after architecture, I did do IT for four years. I worked at Children's Health. Um, everywhere I've worked, I feel like there's always been this thing in the air they call work-life balance. Yes. The cake industry did not, we didn't get that memo. It doesn't, it doesn't apply to us. Yeah. We're not in that, there is no way. Let me explain what I mean. I always tell people that say they want to open a storefront or they want to expand on their business. The first question I ask is what my friend Honey Deep Finger has always asked as well is how does your youngest child? If your youngest child is less than five years old, you're not ready. I promise you, you're not ready. Guilt, guilt can kill. Guilt, like mom guilt. If you like, have nanny at home. If you like, have your grandma, your uncle. We don't have that family. We've we've sometimes had nannies over the years, like on and off. We'll have nannies for a few months, but nobody can be like you. And the fact that somebody else is constantly watching your child while you work so much, it also can cause guilt. And I know some women are like strong. I watched the owner of PepsiCo, the the lady new forcing. Yeah, the CEO, not the owner, the from a CEO. Yeah, the Indian lady. Yes, yes. She was saying how the kid had a school, like, I think they were supposed to bring cookies or something, and it didn't need to look professional. It's not look like something your mom made at home. She's like, I don't have that kind of time. Like it's not like I don't want to, but I cannot be in two places at the same time. So she found a chef at the PepsiCo. In PepsiCo, like, make cookies, don't make them fancy, wrap them in, make them look, take it to school. I mean, like, this is cookie and make it look like it's homemade, it's not nothing fancy because we obviously the chef at PepsiCo knows how to make fancy. Yeah. So so I am of the opinion that even a lot of people, a lot of women that want to come and help me at my bakery, they'll say things like, oh, T, I have school room. Oh, Titi, there's nobody to watch the kids. Oh Titi, I really want to come. Like the people that I teach, they're also people that want to mentor. And they're always like, oh, Titi, I want to, I want to both. There is no time for that because they're still moms of little kids. Now you transition to other moms of like the 10-year-old, the teenagers, the above that they can also be independent of themselves. That's a different phase. But when your kids are young, like mine, I have right now, I have a four, a six, and an eight.
SPEAKER_04:Yeah.
SPEAKER_01:It's a different phase. These people need these kids, they need you. And their boy, mine's a boys, and boys are attached to their mother. So I take there are times I take them to a bakery that they're allergic to. And that's another book. And that book I'm gonna share. I'm actually gonna send that one to you probably today. So it's called Allergy Warriors. It's a story about my poison. You know, like there's so many, there are not many books on allergies for kids. There's one that we found when they were growing up, and I used to eat it every night. Um it was about bugs and bugs, like little bugs that had allergies. But it's just a wonderful book about, you know, like kids that had allergies but loved to be in a cake store where they're allergic to everything and they won't mix all these cakes. You know what I mean? So at the end of the day, I just feel like I have to sometimes I'll take them there. Like we're closed on Sundays, but I still have cakes to you. So I'll take them there. Um, sometimes I'll leave work early and then go back when they've gone to bed. Many times I'll leave work early so I could spend time with them, but it means an all-night shift at the bakery, and it's fun with me. And then in the morning, there were times when I first opened that this is why I said people need to be ready. When you open a storefront, girl, there were days where Thursday, Friday, Saturday, Sunday, all I came to do at home was shower and say hello. Literally, when I say shower and say hello, it's one hour, and then I'm back to that bakery. I will sleep their days open. Like the there's so much um the Walmart behind me. That's another thing. Location, people like we are not everybody. We don't need crowd. We need we need to just bake and focus, you know. So there's so much to learn. But anyway, the police officers knew me because obviously it was only my car that was always out at night. And there are times where my my store, my store has, you know, a lot of security systems. So when I forgot, maybe I didn't turn the alarm off in the morning. I'm taking a cake out to a customer or to an Uber driver, and the alarm goes off, they show up and they'll be like, Oh, I'm like, I'm so sorry, it's me again. You know what I mean? So it's very weird. It's it's it's overnight outdoors, not in your house, outdoors, because you came to like you want to put them to bed, you know. Like, even though my husband is sometimes my husband used to travel a lot, but then he works, he has a full office at home now, so he works at home partially, but still, they're so young, they need your time. So I don't think there's work-life balance. I think I just I just keep doing. That's how I feel. I feel like I keep juggling, trying to make work. Whenever I have good staff, uh, I can be like, okay, do this, do this, do this. One day I'll show you, like maybe I can take pictures. Like my store at my store, there is uh the double fridges and freezers. I turn them into note, like you can do dry erase on them. So we just write, so I write all notes of what they need to do. If I have more than one staff, I'll do this is all, you know, make ganache, make three boxes of ganache, make buttercream, and you know, pack this up, do all these fun dance details, make all these colors of names, this person's name, this I still do birthday cakes a lot. I know some bakers love to transition to wedding cakes. Some of us, man, we just I just love the birthday cake world. I love the joy of multiple people a day, rather than the the tension and the anxiety of wedding cakes. So it's just me, and I know it's weird, but I do wedding cakes, I just don't post them as much. Um, but again, so so that's it. I I don't think I don't think there's work-life balance at this phase, basically.
SPEAKER_02:Yeah, so you know, like I'm a huge proponent for cakes and cakes being therapeutic, and cake is my therapy, and cake is my safe space. Is cake your safe space? Or is cake just business for you?
SPEAKER_01:How would I put it? So recently I had a guest, a friend of mine from church came to my store and I was like, You're so creative. What do you like to do? And she told me something that was profound. She said, Everything I like to do, if I turn it into business, it will become a chore.
SPEAKER_04:Yeah.
SPEAKER_01:I think that's the best answer to that. The love of my life. This cake thing has become a chore. Oh, it's gradually becoming a chore.
SPEAKER_04:Yeah.
SPEAKER_01:It's not where, it's not how I wanted it to be, but volume, the idea when you're on a storefront, the idea of just taking a few orders, just only do what you can do. You have overhead. You have something called massive bills, you know, monthly to run a storefront. So I don't think that you can just up and say, I'm not doing any more. You know, so that passion, I've never had a passion for baking. That's the honest truth. Okay. I'd never enjoyed baking. I mean, that's why if you come to my bakery, there's more, there's more self-rising flour than there is all purpose flour. See that idea of baking powder, baking soda, salt. No, don't count me out. Self-raising flour. I know it's expensive, and I know they don't make it in 50-pound bags, it's okay. We'll buy everything else in 50-pound bags. We'll buy my self-raising in eight times the five pounds is okay. No problem. Poison, it's okay. Yeah, everybody knows it though. Like, if you're close to me enough, you know, like I do so much at so much speed, but I make my life easier when I can. There's so many. I tell even bakers that I meant, I'm like, what's the easiest way to get this thing done and still achieve your goal? Like, so so let's focus on that, you know. So at the end of the day, I feel like baking has not been my thing. I have to do it. It's the correct thing that I truly enjoyed. That's my passion. I'm an architect, so I design things, I enjoy designing. I the happiest you can see me, and obviously the most anxious you can see me, is a Saturday. I am doing what I love. I am doing maybe if I have 20 cakes to do on one Saturday, I am moving at the speed of light. But I'm enjoying, do you understand? I'm enjoying even times when I've had to do like all night Thursday. So maybe like Thursday night, I got there at 10 p.m. and I left at 5 a.m. And I did it again on Friday night. And I did it again. It's Friday into Saturday, and then I'm there the whole day Saturday. I am happy. Do you get what I mean? Of course. I enjoy it. But obviously, there's so many other parts. To get to a Saturday, there's cake choppers that need to be ordered from my custom cake. That's nanny, there's Amazon cake choppers, like you know, those balls and all those things. There are things you have to inventory every week. I don't, you know, like there's so much that goes into this, so much planning, there's so many customizations. Like, okay, somebody's cake is uh wafer paper, but another person is funded, but I am mostly a ganache girl. So there's still details, there's isomalts, there's okay, we can't make isomalt ahead of time. I have to make it in the morning, and then you know, fundant names, fundant ages, edible images. I do a lot of edible images weekly. So there's just so much to prepare and plan for that it can become a challenge. This thing you love so it can become a choral.
SPEAKER_02:Tell me, tell me, tell me your biggest or my question is like, do you have any regrets of having a storefront? And what's the biggest win you found of having, you know, the storefront?
SPEAKER_01:Okay. If I always tell people that I want to open a storefront, I will never tell you not to open it. But I think you owe yourself research, you owe yourself knowledge. You need to be aware. Me, I felt that if you had$30,000, you could open a storefront.$30,000 is a lot of money. But is that$30,000 a lot of money? Like to put$30,000 together,$50,000 is a lot of money. But when you walk into an avenue and to a space and they're like, okay, the space doesn't have a grease trap. How much is grease strap?$19,000. Why? Will I ever see it or use it? No, it's under the ground outside. I'm sympathetized by the grease trap, TD. It's my biggest testimony. Like, you don't know. I called the city office for every day. They got tired of me. Every single day at 9 o'clock, I called them. I was just trying to ask, can I get a hydromechanical one? Because a hydromechanical one means that it can be in my store in a separate room, that that room will never be used again for anything else except for the grease trap. I was fine with it. There was no small room at the back. I won't have storage. I was fine with it. But people like jumber juices, some Starbucks, anything that sells juice, not a lot of grease, they have it. But any other restaurant you want to open, any other restaurant, be very, very, very knowledgeable. Also, if you're grandfathering in from another restaurant, be knowledgeable of when they built that grease shop and if they have been cleaning every quarter because the city can be like, nah, it doesn't apply, you need your own. So things like that. Like it is a lot of knowledge. They're laughing at me. I'm telling you, like, I just feel like it's not regret, it's more like I don't think if I told somebody not to do it, they would think it's because I don't want them to do it. They won't know that it's coming from a place of experience. One, two, for those of us that have done it, I was just talking to my friend a few days ago. If I told if somebody told you not to do it, you'll be like, no, let I was. I said, You even though you might be thinking of it, did was it good or ideal? You've done it. It's better to I tell everyone I know in my life, anything you want to do, it's better to do it and fail at it. I know you failed woefully, but you did it. So I don't care what it is. You want to start YouTube, YouTubing, you want to start building something, you want to start cooking something, you want to start content creation. Please let people laugh at you. Please fail at it first. Or succeed at it because we don't know. So you really have to try. So I don't think it's a regret. I think, and I did my research, I'm not, but I think it's overwhelming. It is a lot. It's a lot that I cannot cover, it's a lot that I cannot explain, but it's all consuming, and you are the main player. All the restaurant owners around me, they visit me once in a while. I see them maybe like every few months, you know. I'm there every day. You are the cake, you. You are the cake, the cake is you. You you like Vusi. I listen to Vusi Timbe Kwayo, the uh I don't know if you know him. Yeah. So he's a public speaker and he's a business guru and all that. And he always says that you're not an entrepreneur. If if everything you do resolves around you, you cannot leave your business for 90 days. I was like 90 days. Which baker can leave their business for 90 days? Your whole business will shut down. So if your business cannot do without you, you are self-employed, you are not an entrepreneur, meaning that you are glorified, you are employing yourself to what's simple. That's just the way he explained, and really that's what it is for most people in our world that open all over the world. I've talked to bakers all over the world, they might have staff, and in places like Nigeria, I've been to I've visited a lot of my baker friends in Nigeria, they might have multiple staff, but for the most part, they are there, they are there. You know what I mean? So not necessarily regrets, I think awareness is how I'll put it. I'm more aware. Um, however, I've been able to reach a lot more people. There are people that come into my store and just be like, Thank you so much for opening the store. In my neighborhood, I uh it's um I live in Frisco and I think it's uh predominantly Caucasian, and people come to buy the treats like cake and cupcakes, and but again, predominantly my cake orders are still Africans. Because for some reason, and I don't know if this is true to it's true for me. Let me just say it that way. I feel like Africans are more likely to pay$200 for a six-inch cake every year for their child, even up to a$400 cake for a four-year-old, a five-year-old, even up to a$600 cake for a 10-year-old birthday. I don't think all cultures do that. Some cultures are just fine with their uh, you know, two dozen cupcakes or a Walmart cake or a grocery cake. Like they some cultures cannot fathom that you spend that much on a Mickey Mouse cake. Whereas in our culture, and and uh I've passed the stage of using money to chase people away, they're like, it's expensive, fine, I'll pay for it. But this is what I want. So, you know, so at the end of the day, I feel like I've been able to reach people, I've been able to be a solution to many people, both bakers and also to customers, where nobody can make that design that they know, not that they're not bakers like that, but that they don't know, or they need a last-minute cake. I do last-minute cakes a lot because obviously I bake more than I need on Thursdays, so that on Saturdays, if you need a one-hour cake, we can have it ready for you and it can still be customized. So I am I I when people say things like hire people to do it, please be very understanding of the fact that I am a custom cake maker. I am not a generic cake maker. If you go to a generic store where they just pipe, pipe, pipe, drip, drip, drip, everything is the same, you just change name. I could do 200 of those in a day now. Let's let's do business. You know, easy, easy the world we are in.
SPEAKER_02:That's I know. So we talked about we talk about um yeah, we talk about TTD Entrepreneur and the life of opening a storefront, but we we briefly touched on from the book. We briefly touched on the book. What's next for Yummy Techture?
SPEAKER_01:I think uh every time I try to transition from making cakes, it's not there yet. I still have a ton of clients that uh I I serve, and I feel like I've actually taken a break once where I was uh referring all my clients to all the bakers, and somebody was like, Your clients are gonna run me. Didn't really matter at that time. I was just burnt out and I was trying to open my store, so I wasn't really bothered about anything. But fortunately for me, I feel like every client still came back and it was it was just fine. Um and the business has really grown. So, but I just feel like teaching, mentoring, coaching, those kind of things are the next phase for me. I have a lot of resources to help people get to where they want to get to in the cake world, you know. Um, especially commercial sales cake, you know. But I think in general, just helping mothers, uh big mothers with younger kids. I know that a lot of people have come to my store and a lot of my baker friends that are hearing this are still gonna say, I always tell Titi, I don't know how she does it. This this same term of Titi, I don't know how you do it, even me, I don't know how I do it. Like, there's so much that goes on in my week. So it's not norm. Uh and fever cakes in Nigeria already told me that Titi, it's not, it's not normal. Like, you know, there are graces that are uh graces given to some people to be able to do what they do, but it's it's not it doesn't mean it's normal uh for us to push ourselves that much. Uh huh. So having said that, I feel like coaching and teaching, and there's so many people that have asked me for cake classes, I just haven't had the time. Um that's the need that that would probably be the best phase, the best transition of my business. When is the book coming? Very soon. I don't know. I didn't know covers were a lot of trouble. Yeah, I didn't know. I didn't know, like making a cover, like explaining the cover, the concept of the cover, and multiple people not like multiple creative cover makers not understanding it. So as soon as the cover um is updated, uh it already has a cover, I just want to do an update, but very soon it will be it will be live. And uh, there's also uh like I was saying earlier, I don't read a lot too, I listen a lot, so an audio version of it will be the best for a lot of people. So while they're driving, they could I listen to your podcast a lot while driving, like while driving. And then like when I've done that, there are some of your podcasts. I know Stephanie sends them to me, and I'm like, oh, trust me, some of them I've listened twice and three times before now. Like, so I know like I listen to them a lot, and some some I'll listen over, and then uh Posha Kimball's um podcast. Yeah, I also listen to um Baker's business, like a lot of podcasts, and then books have audio instead of like virtually uh sorry, like actual reading. I know some people like the physical books.
SPEAKER_02:Do you have a do you have my book?
SPEAKER_01:I have an audio version. Yes, yes, yes, yes.
SPEAKER_02:I have an audio version of my YouTube.
SPEAKER_01:Oh, cool. That's amazing. Yeah, I don't mind listening to things over and over. I would I would definitely download the and I'll put the when I when we when this goes live, I'll like to put the the website on my page so people can donate. I just did it this morning. It's so easy. Like to donate to donate. Like, I think a lot of people see what you do, they know what you do, but they don't you miss the donate part. You need to donate to support. Yeah, yeah.
SPEAKER_02:No, you miss the donate part, but they should donate, support the work that I'm doing. We also have an app, uh, we have an app out, which is really, I know that we just launched it um last week into this week. Um so we we have some exciting things. I have another book coming, but you know, that's for another conversation. So I'm really, really excited. Before you go, though, our listeners um are asking. Well, but I want to know. Like you make 39 cakes a week. Do you pause to eat any of this cake?
SPEAKER_01:I've never been a cake person. I make chunky cookies now, and there's one the most the one we sell the most of is called the chocolate cheap coconut cookie. I'm a coconut fan. I'm also a dough girl. I'm not a cake person. I've chocolate, remember when we used to do treats, all that chocolate never went in my mouth. I'm not a chocolate girl, I'm not a cake girl, I'm not a buttercream girl, I'm not gonna. I just they're they're tools of the art. Yeah. However, I'm Nigerian. Meat pie, yeah, like of puff, like cookies, chocolate chip cookies, like warm chocolate chip cookies or this chocolate chip coconut cookie that we have in our store. I'll eat one of those. But again, the the intensity of being in the bakery, yeah. I I know this is not healthy, but and I know a lot of bakers go through it, so I can say I can go 18 hours without food and forget to drink water. Ah, my dear, that's not sustainable. That's not sustainable and that's not healthy. No. So I had to train myself. Like, I had to, water stays in front of me so that when it's in my way, I would, because obviously at some point it's gonna be my way. Like, why is this thing still here? Yeah. So I am forced to drink water. My staff reminds me to drink water. Food, I'm working on it. I I need to, it's something bakers or anybody that works standing for so many hours. I know it's a chef industry, any kind of culinary industry. People stand for hours and forget to eat or drink, but I don't think it's good for our healthy, especially if you're anemic or like in general, I don't think it that's how God wants intended for us to push our bodies. Yeah, so I'm doing much better in that area. But in the beginning, it was and then and and you know, when I say find people in your shoes, there are not many storefront owners that we know. Um, at least the one that I know, that we don't have many of us. So there's nobody to consult to say how I mean in other cultures there are, and then even within our culture, in other countries, there are. So if I have a friend in Nigeria that has 20 staff members, I can't compare myself with them because in America, two staff members will dry you out. Like paycheck is not smiling, you know. Like there's so many parts of the business that and over time, like they're gonna work over time, right? So, like, we're not in the same shoes. Um, yeah, there's only so much you can push people in America. I've I've had people that build um like rooms and beds um for their staff, like in Nigeria, like you know, so that you don't have to go home for the duration of the weekend when we're so busy. You can't do that in America. They they know that their house eight hours is up, like you know, and you can do eight hours by yourself.
SPEAKER_02:Yeah, um, you know, uh what when the book comes out, you're gonna have to come back and talk to us.
SPEAKER_01:Yes, yes. I appreciate that. I appreciate it. I needed I I needed this. I feel like it was the encouragement. When I woke up, I saw the message from Stephanie. I was like, oh God, you really wanted me. Like it was like I've been trying to like start, like just do the live and just like talk about it. You just need to talk, talk about it, like encourage people. Like, you're not alone. There's somebody else like you out there that needs, you know, the support, you know. So I just feel like this just made me realize you need to get out there and do this data and stop postponing it and and it's just out of sheer being busy. Of course. That's to me.
SPEAKER_02:Yeah, and it's prioritizing yourself. It's you you've done something that you want to do and you're seeing it through to the end. It's almost like um when I talk about cake therapy with girls or anyone, it's the finished product. You know, you've labored over these things and you've gotten to a book that now has a cover, is that finished product?
SPEAKER_01:And I'm I'm so proud of you, TG. Thank you. Thank you so much. And I and I think that in the in the uh on the topic of cake therapy for younger generation, I feel every time I get to speak with, I did one conference one time, and it was like uh unconventional, unconventional um uh careers in a conventional world. So in a conventional world where your parents think you need to do this, and these are three people that went to school. One went to architecture school, one went to law school, one went to accounting school, but now one is a chef, one does uh tutorials, and one does kick. So we were able to talk to children and we're able to talk to their parents, like not your whatever your kids want to do. The days, AI is a thing now. The days of saying you must do this, you must do that, those days have passed. I've I went to school with someone whose parents wanted him in medical school. He was the best architecture student we had when I was at Morgan State. The best. Like he was so good, but he could have been in medical school and hated it. You understand what I mean? So I feel like every kid that is out there and saying, I want to do something unconventional, and my parents might not be happy. I think every parent just wants you to be comfortable. I think ultimately education is very important. However, they want to know. I always tell people, like, even if it's YouTube, I use YouTube as an example because a lot of parents don't see content creation as a path of like, but when they see that you're doing YouTube videos and you're getting$200 check,$300 check,$120 check,$600 check,$8,000, they're like, ah, this is business. So then$4,000 check,$8,000 check, they're like, ah, look at this thing. It's a bit, you know, like she's independent. She's making money. He's making money. You understand? So most parents first, they want you to be independent, they want you to be comfortable, and that's why we pursue all these other degrees. So I think there's no argument between your parents and you. I think just show them. Just show them. I did architecture. My parents wanted me to be an architect forever. But I'm glad they got, even my dad before he passed, I'm got glad he got to see my case. And one day he woke up. He was like, my dad will always wake up early so he could come and help me. Like there's nothing he could do. But he's an architect, so he could look at things. And he came downstairs one day and he was like, Wow, this is architecture. That was the best statement that could come out of my dad's mouth. Like, I was so happy. He felt fulfilling that. He can see that it is still edible architecture. Like, this is what I do now. You know what I mean? So I think that whatever you've learned, let your profession never lose your passion. Keep nurturing it. If it's dance, start teaching kids how to dance in like the dance schools around you. But still, still get that education if you can. And if education is not your path, please, there are people out there that have made it good and there was no education involved. So that's always my encouragement. There's always a place for passion and education. I'd never taken a cake class in my life, but I think that architecture helps. The structure, the finesse, the pain light, the fine lines, the details, the colors, the mental capacity to build something structurally sound is from that part of my life.
SPEAKER_02:So thank you so much, Miss Titi Adeleo. Um she makes edible architecture. So she's the owner of Yummy Texture. I loved having you on. Um, you're gonna come back and talk about this a little bit more. Um for listeners, I hope that you've enjoyed this conversation with Titi. She now has her storefront out in Dallas. She's a friend and I'm a fan. Um, she's a girl who I can text in the morning and she'll respond to tell me how to get my my topper on. Um I love you. Thank you. Love you grateful for being a guest on the Cake Therapy Podcast. This has been a slice of joy and healing for me. I want to encourage your listeners to continue to listen and subscribe to the podcast. Continue to donate, like Titi said, it's very easy. Donate to the work for the girl and the work of the girl. Um, if you also buy us a coffee, that goes to the girl as well. Thank you all for listening and follow us on YouTube. Subscribe everywhere you get your podcast. Thank you. This has been the Kick Therapy Podcast. I'm out. Thank you, Titi, for joining.
SPEAKER_01:Thank you. Thank you so much for having me. I really appreciate you. Thank you for the work that you do. And I hope that more of us learn about the work that you do and that we support you and will support the people in practice that benefiting from what you're doing. Thank you so much, TT. Have a good day. Say hello to Stephanie. Thanks for organizing this.
SPEAKER_02:Of course, I definitely will say hi to Stephanie for you. Thank you for joining us. Today's mindful moment is that cooking is a dance with patience. Take it slow and enjoy the rhythm of the process.
SPEAKER_00:Thank you for tuning in to the Cake Therapy Podcast. Your support means the world to us. Let us know what you thought about today's episode in the comment section. Remember to subscribe wherever you get your podcast. And if you found the conversation helpful, please share it with a friend. Also follow Sugarspoon Desserts on all social media platforms. We invite you to support Cake Therapy and the work we do with our foundation by clicking on the Buy Me a Coffee link in the description or by visiting the Cake Therapy website and making a donation. All your support will go towards the Cake Therapy Foundation and the work we are doing to help women and girls. Thanks again for tuning in, and we'll catch you on the next episode.