Alright – so today we’ve got the honor of introducing you to Vivian Sias. We think you’ll enjoy our conversation, we’ve shared it below.

Vivian , appreciate you joining us today. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

It all started in 2005 when my brother was getting married. They were doing a lot of DIY to save on wedding expenses. I came up with the idea of making their wedding cake. You know, how hard could it be, right? Needless to say, I learned so much about what it meant to make a wedding cake. Biggest lesson learned that night was all the prep work and planning that should be done ahead of time for a successful outcome (because yes, I made the wedding cake all in one night, and barley made it to the wedding the next morning). Ever since that experience I was hooked on cakes. At the time I was attending college, but I was not feeling fulfilled at all. I had looked into going to culinary school, but the expense and having to move was not suitable at the time. I dropped out of college and went to work full time. I started making cakes here and there for friends and family when requested and they suggested that I start a business. This was during the time when all the cake shows were starting to be super popular and I realized that yes, I can totally do this! That’s when I started VV’s Cakes, but I had decided to but my business on the backburner. In 2013 I saw my chance to attend culinary school and I dove right in and graduated in 2015. It was time to get my feet wet in the real world of baking. I was blessed to be hired at the place where I had my externship. I did all the baking and prep work for the orders going out for the week. I was thriving and loving every moment of it. As time went on, I started to feel that I was outgrowing my current environment and needed to be challenged. I was hired at a bakery in Dallas where I truly learned where my weaknesses and strengths were and what hidden talents, which I started to cultivate. I had found my home away from home at that bakery. Unfortunately, they went out of business. That was the push I needed to really get back into VV’s Cakes. I have had the pleasure of learning from some of the best in the industry and now it’s my turn to put those lessons and experiences into action. Sometimes I do wish that I could’ve started sooner, but I would not have had the experiences I do now. Everything happens in its own time. Some of the hardships I went through the younger me would not have made it. I would have decided that it was not the correct career path for me and would’ve lost my passion instead of picking myself up and fighting for it. We may not see it that way in the beginning, but as time goes on you realize that everything does happen at just the right time. Everything goes up from here!

Vivian , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

It was fate. I made a three-tier wedding cake and 150 cupcakes from start to finish in one night. That’s when I realized that I had encountered a new passion. I was able to create a centerpiece for a memorable day. I was able to contribute a tasteful delight. I now create custom cakes for my clients’ custom occasion. I work with buttercream and fondant. Some bakers prefer to only work with one medium. I will sit with you and help you create the cake of your dreams. I bake everything from scratch. I will deliver your cake to your venue. I make myself available to my clients if they have any questions or concerns. If for some reason, there is a cake emergency after delivery, call me and I will do my best to fix the situation. I love what I do, and I do my best so that reflects onto my work and my customer service. I am proud of every cake that goes out my door. I know that I was able to deliver art without compromising flavor. My most favorite feeling is that I am given the opportunity to be a part of someone’s special day.

Let’s talk about resilience next – do you have a story you can share with us?

From the very beginning of deciding to go to culinary school, I had a very small support system. Many people thought it was a huge mistake. There were times when I thought it was a huge mistake. I went to school at night and worked during the day. I had a hard time keeping a job due to the fact that I was going to have to eventually leave for my externship. I went months without a job. I tried finding a bakery that wanted to hire someone with zero experience, but that was also difficult. Luckily, I was able to find my externship (even though it was an unpaid job). I was finally able to get my foot in. I have dropped fully decorated cakes, burned cakes, and have even forgotten a cake order. In each scenario I had thrown in the towel, cried my heart out, picked myself up and started all over again. There will always be some sort of trial that you’ll endure. It’s all a matter of how you handle the situation.

Where do you think you get most of your clients from?

I have had most of my clients from Open House events. From then on, it’s been word of mouth. I have met several brides and their families at these events and have ended up doing their wedding, baby shower, and birthdays. Social media has also been helpful in targeting individuals looking for a certain type of quality.

Contact Info:

• Website: www.vvscakes.com
• Instagram: @vvs_cakes
• Facebook: https://www.facebook.com/vvscakes

Image Credits
Chelsea Green Photography Laurissa Baum Photography