Nikki Pensabene photographed by Gabby Jones at byPensa in Brooklyn, NY
"I go out of my way to both buy from and support women owned businesses as much and as often as I can. I try to teach and invest in the next generation of females to keep the ball rolling against the patriarchy."
What do you do in the food world and what do you love about it?
I do a little bit of everything in the food world. My current focus is custom cakes and cookies, but I can also be found assisting with food styling or catering all over the city. I also run a monthly cookbook club and host decorating workshops. I love everything about food and entertaining, both of which undeniably bring people joy.
How do you resist the patriarchy?
I am constantly doing what I can to lift and support other women. It is important to me to use everything both byPensa’s platform as well as my own personal voice to stand up against the patriarchy. I go out of my way to both buy from and support women owned businesses as much and as often as I can. I try to teach and invest in the next generation of females to keep the ball rolling against the patriarchy.
It takes a lot of trial and error and re-calibrating to reach success. What has been your favorite failure along the way?
Honestly, I have had countless “failures” and still encounter various obstacles in my day to day operations. I do not think I could put my finger on a single failure that has stood out amongst the rest but, instead, see them all coming together as a one big enduring challenge. I am not sure if the re-calibration ever stops or, for that matter, if it ever really should. I firmly believe that the changes and adaptation these failures require are all necessary for long term growth and success.
How did you get started with baking and how did you then make it a business?
My family owned a restaurant that I started working in as soon as I could get my working papers. I was always trying to help out on different stations within the kitchen and to do whatever I could to get my hands on food. From there I continued to push myself to learn everything I could by working at other bakeries and restaurants and, eventually, by studying the culinary arts at Johnson & Wales University. I had never made cakes in a formal or professional setting and, yet, friends and family would always insist on me making the cakes for various celebrations. To be honest, my first cakes were pretty rough around the edges (literally) and were often stress-inducing. However, as with most things, the more practice I got the smoother things went and I really started to enjoy the creative process! Without necessarily realizing it, the cakes sort of became a part time job on their own through referrals and grape vine connections. When I moved back to New York, I didn’t have very much confidence in myself within the city’s competitive cake market and put the project on the back burner while working on the line in a restaurant. It didn’t take long before I began craving the cake world again and, with a great support system all around me, I left the line and took the leap that is byPensa
Your cakes are truly works of art. Where do you find inspiration and how do you come up with your decorative concepts?
I know it may sound simple or even obvious, but I am incredibly inspired by nature! I love decorating with fruit and flowers and working within the confines of what is available seasonally. I get really excited about a piece of fruit or a particular flower that may only be available for a couple months of the year and aim to center the appearance and mood of the cake around that single item. Additionally, architecture, fashion, and design have an influence in my work. There really are no clear cut boundaries as to what inspires me and what does not! New York City is a magical place to live and pursue a passion and I try to channel everything that excites me into some aspect of the cake decorating process,
What is your favorite cake trend?
I have been loving double barrel cakes for the past few years and enjoy experimenting with the height and angles of different tiers. Sharp cake edges and minimalistic designs have also had me excited recently.
What's the best piece of advice you've received from another woman?
To keep moving forward, continue to grow, and to never dwell on the past.
Nikki Pensabene photographed by Gabby Jones at byPensa in Brooklyn, NY