Melody Brandon, from My Sweet and Saucy, was on her way to becoming a teacher when she had a sudden change of heart and courageously set out to follow her passion for creating delicious desserts .Swapping dusty chalkboards and school text books for a Kitchenaide mixer and pastry bags, Melody went on to study at the California School of Culinary Art and graduated as a Cordon Bleu Pastry Chef.
We are so impressed by her fabulous desserts, cookies and cakes that we simply HAD to have a chat with her and see what drives the creator of these scrumptious confections.
Firstly, which brides-to-be are lucky enough to have access to your services?
I work in California, from San Diego to Los Angeles.
Could you tell us what motivated you to give up teaching?
Well, I had almost finished the course, and was already working in schools as a teacher's assistant, when I suddenly realised I couldn't do it for the rest of my life.
I had always loved the Food Network and was obsessed with cookbooks, but had never really thought of it as a career. However, once the notion popped into my head I knew I had to make the jump and I have never regretted it.
Where do you draw inspiration from?
I love looking at other people's work, and then reinterpreting it and adding my own creative touches. I adore reading cookbooks too. I almost devour them and have lost count of how many I have. l love reading blogs too, such as Cupcake Bakeshop, and sites such as Cake Central.
I also get inspiration for a design once I've talked to a client and hear what their ideas are. I love helping them with design and taking their ideas and making them a reality.
Do you create bespoke flavourings, fillings and desserts?
Absolutely. I adapt dessert components, or add my own twist to other people's desserts, and in that way come up with something unique that also accommodates a client's requests. I love creating new and exciting combinations.
Read about the challenges Melody faces, and more, after the jump.
What are the major challenges you face when catering for a wedding?
The worst part is actually delivering the cake. So much time, hard-work and love has gone into each creation, and driving with a wedding cake in a car is nerve-wracking.
Then, catering for a large event can also be hard because I am a perfectionist and every little detail MUST be right. It's difficult because the quantities are so large and I am never willing to compromise on my project. I just have to be extra creative and think out side the box.
What is one of your favourite things about your job?
Nothing beats seeing a great, big, ear-to-ear smile of delight on a client's face when they first see what I have created for them. Then, when they get to taste it, their obvious appreciation is enormously satisfying.
How on earth do you resist munching all those fabulous goodies you make?
Early on I knew that I couldn't let myself balloon from my job, so I decided to only try small bites of an item and then no more. I love trying new things and the 'single bite method' has worked well for me so far.
Tell us something you really love about your job.
Sharing my passion for desserts by teaching it to others!
I teach cooking classes at Prep Kitchen Essentials as well as doing private lessons for individuals, and love seeing how excited they get when they learn something new. It reminds me of how I felt when I first started and everything was so new and exciting for me to learn.
And your worst moment?
That would be the time I was slammed with orders, and also had a wedding cake and large cookie order for my friend's wedding THAT I WAS ALSO A BRIDESMAID IN.
The cake was not going as planned and I broke down sobbing as I knew I wasn't going to make all the events for the rehearsal day. I did miss the nail appointment and brunch, but thankfully the cake and cookies
turned out fantastic.
And we all had to laugh as I finished the cake in the hotel room the morning of the wedding.
What do you think is the biggest misconception about your field of work?
Definitely that it is all fun and games and that it pays well.
I started my first job out of culinary school at $9/hr with $30,000 in loans to repay!
Working in a regular bakery or restaurant is very hard. The hours are long, you work on holidays, the pay is horrible, and your feet ache constantly. That's why I decided to go out on my own and I love it.
You have to have a passion for this or else you definitely won't last!
Do you have a baking tip to share with us?
We like to say in baking that you aren't judged on how well you perfect something, but how well you learn to cover up your mistakes.
In decorating especially, you have to learn the art of masking your mistakes. Remember that no one will ever know if you don't tell them!
In this health-conscious time we live in, do people ever ask for low-fat desserts?
I actually haven't been asked that too often. If any, from my mother who always says that my goal is to make her gain 10 extra pounds!
What do you like to do to unwind after a hard day in the kitchen?
I love to put my feet up, eat Pinkberry and watch The Bachelorette!
Melody is currently setting up a website for her business, Sweet and Saucy Shop, and in the meantime you can also visit her blog, My Sweet and Saucy.
For a a peek at some of Melody's divine desserts and cookies, click through the image gallery below.
What's in a name?
Dress of the day: Anastasia by Maggie Sottero
Unusual wedding cakes from Dragons and Daffodils
