Today we’d like to introduce you to Romy Flor
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?
Back in 1987, there was a cooking show on television hosted by an older woman, very similar to the Julia Child show. I was a 7-year-old girl who, instead of watching cartoons, preferred to watch that cooking show and pretend to cook jelly and have an audience watching me make desserts. Baking was always something that attracted me, and above all, I always wanted them to look as pretty as they tasted. That dream was relegated as I grew up. I always did something here and there, but in 2011, when my children were little, I wanted them to have beautiful cakes and I decided to make them myself. I enrolled in a course and began this wonderful path in which I have mostly self-taught what I know, practicing has been my greatest strength. I moved to the USA in 2020, a year later I decided to start my cake business. It has been a wonderful journey and learning experience. I can’t leave aside my uncle John, he was a fundamental part of my childhood, he used to have a summer school where they mainly taught art, working with clay, oil painting, dance and many other formidable arts, for around 6 years he taught me to model figures and paint, today what I learned with him is a fundamental part of my art, he will always be my favorite uncle.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
One of the biggest challenges is combining my full time job as a Quality Resident Engineer and my cake business, sometimes is exhausting, in other hand, understand how works all the cake business here has been an everyday learning, But I love it!
Appreciate you sharing that. What else should we know about what you do?
I’m look at myself as an Artist, I bake, design and create cake that look amazing and taste as good as they look.
I specialize in Wedding, Quinceañeras and celebration cakes, my tres leches tiered cake decorate with buttercream or fondant are the best and if I’m not wrong I’m the only baker in the SC Upstate that make them. I’m a fondant, buttercream and Ganache specialist.
My sugar and wafer paper flowers as well as my sugar figurines are pieces of art.
Is there a quality that you most attribute to your success?
Perseverance, I hardly give up, if I don’t know how to do something I research everything I can until I find a way to do it.
Pricing:
- My Wedding Cakes starts at $300
- My dessert tables starts at $480
Contact Info:
- Website: https://romyflorcakes.com/
- Instagram: https://www.instagram.com/romyflorcakes?igsh=MWRlcWoyemJ3b2ZmOA%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/Romy-Flor-Custom-Cakes-110344278061353
