Do we keep defining ourselves by what we do?

When is it time to just close a chapter?

Do we drag our businesses for too long, preventing ourselves from opening to new opportunities?

No Icing is back with a very candid conversation with Savanna Timofei from Savanna Fei Cake Couture, where we talk about talking desicions about our cake businesses, closing chapters, starting over, and opening space for new opportunities to arrive.

Thank you, Savanna, for being here on the show one more time and for sharing your lovely journey with us!

Listen to The Art Cake Coach Podcast

Stay in touch:⁠⁠⁠⁠⁠⁠⁠The Art Cake Coach⁠

Join the community:⁠⁠⁠⁠⁠⁠⁠The Art of Cake Business⁠

The Limiting Beliefs Costing Cake Artists Their Business and Why Talent Isn’t Enough Anymore in the Cake Industry,

In this episode of No Icing: Cake Talk Unfiltered, Cristina dives into one of the biggest issues affecting cake artists and creative business owners right now: mindset.

From limiting beliefs and fear of growth to avoiding difficult business realities, this episode explores how your thoughts and habits may be impacting the future of your cake business more than you realize.

As the cake industry continues to shift and evolve, talent alone is no longer enough. Success now requires adaptability, self-awareness, business strategy, and the willingness to face uncomfortable truths.

If you’ve been feeling stuck, overwhelmed, underpaid, or uncertain about your future in the cake industry, this conversation is your reality check.

🎧 Honest, unfiltered cake business talk; no sugar-coating.

💬 What mindset shift has impacted your business the most?

Stay in touch:
⁠⁠⁠⁠⁠⁠The Art Cake Coach

Join the community:
⁠⁠⁠⁠⁠⁠The Art of Cake Business⁠

Today, I give my honest opinion about one of the biggest issues of our industry...pricing and undercharging.

What is really costing so many cake makers to undercharge for their cakes, and how does this affect all of us in the cake industry?

Stay in touch: ⁠⁠⁠⁠www.theartcakecoach.com⁠⁠

Join the community: ⁠The Art of Cake Business⁠

Is the Cake Industry Actually Sustainable?

In this episode of No Icing: Cake Talk Unfiltered, I take a deeper look at the cake industry beyond the beautiful designs and social media highlights.

Today, I open up about the emotional, financial, and personal realities of building a long-term career in the cake world.

Is this industry truly sustainable for cake artists? Or are we building businesses that slowly lead to burnout?

This is an honest, unfiltered conversation about what it really takes to stay in the cake industry, and what might need to change.

👉 Can you see yourself doing this in 5–10 years?

Stay in touch: ⁠⁠⁠www.theartcakecoach.com⁠

Join the community: The Art of Cake Business

Today I want to talk about something a little deeper… something I’ve been thinking about a lot after my recent trip to the DMA Awards.

This episode is not about complaining; it’s about asking honest questions about the industry we love.

Is the cake industry actually sustainable for the people in it?

Stay in touch: ⁠⁠www.theartcakecoach.com

In this episode of No Icing Cake Talk Unfiltered, Cristina Arévalo kicks off the year 2026 with a candid discussion about the challenges and realities facing home-based cake makers.

She emphasizes the importance of commitment and hard work in building a successful cake business, urging listeners to take their craft seriously and not rely on external factors for success.

Cristina reflects on her coaching program aimed at helping cake decorators set solid foundations for their businesses, while also addressing the nostalgia for simpler times in the cake industry.

She warns against the pitfalls of social media, which can create unrealistic expectations and distract from the essential work needed to thrive in the business.

This Episode's Takeaways:

• People don't want to do the work.
• Your cake business is not going to build itself.
• Use social media to your advantage, not the other way around.
• Let's go back to simple, but in a serious way.
• The industry is changing, and we need to adapt.

Stay in touch: ⁠www.theartcakecoach.com

Today, we chat with my friend Yvonne Donald, from Cake Events, about trends, social media, AI, and much more. We take a retrospective look at 2025 and predict what we think will come next year for our beloved cake industry.

Stay in touch: www.theartcakecoach.com

• Why are custom cakes still being compared to supermarket sheet cakes? And why do some of us still undercut our own worth? Or should I say, don´t do the math?

• Bad pricing kills a business, any business, and our cake businesses, either home-based or storefront, are no exception.

  I won't hide behind the buttercream, and I won't tell you how much to price, but you can bet I will say what many of us are thinking.

  Welcome to another episode of No Icing- Cake Talk Unfiltered

  
  

  Stay in touch at: ⁠www.theartcakecoach.com