Live, Love, Bake! Table Talks With Naomi Anderson

When it comes to the world of cupcakes, cookies, cakes and magical desserts, Naomi Anderson has solidified her passion for baking through her business, Unicakery. Through her cakes and decadent desserts, Naomi freely expresses her creativity and passion through her whimsical cake designs and dessert creations. Naomi’s signature style is focused on edible glitters and pastel-coloured frosting combinations as well as little edible unicorn fondant figurines. Propa Eats interviewed Naomi to share with our reader insight about her culinary journey, favourite desserts and a few fun facts about herself.

Q: Tell us about yourself

A: My Name is Naomi Anderson, I’m 23 years old. And I am the owner of the online bakery Unicakery.

Q: How did you first discover your love for baking?

A: My passion for baking was discovered at a really young age, I’d say I was about 9 or 10. I always knew that I wanted to be a chef and eventually a pastry chef. Everything I’ve done between then to now has been done with that in mind with a lot of support from the people around me. The talent for food runs in my family, my grandmother is naturally gifted in the kitchen, she can create amazing things, even without using recipes! I also have two aunties who definitely contributed to my passion. One who has worked as a home economics teacher for many years and the other I would visit on weekends and just bake lots of different things! She also bought me my first batch of baking tools when I was 13 and my first cookbook! And My MOTHER!! although she may not spend loads of time in the kitchen, the support and encouragement she has given me with regards to what I wanted to do career-wise have definitely driven me to be more passionate and proud of what I do. I always spent a lot of time in the kitchen, and given that support and encouragement from my family, it only made my passion for baking and food in general stronger.

Q: Where did you study baking/cooking?

A: I studied both culinary and baking at TTHTI (Trinidad and Tobago Hospitality and tourism institute) between 2013-2016.

Q: What is your favourite baking technique you use daily as a baker?

A: One of my favourite technique would definitely be filling, flavouring and decorating cakes. There are so many different styles and trends I can use to create unique and trendy cake styles!

Q: So if we opened your fridge right now what would we find?

A: Loads of frosting, some cake batter, cookie dough and plenty of water!

Q: Which would you give up; cookies or cake?

A: I would die for cookies! I’m always fascinated with small versatile desserts that can have so much goodness in small bites. So many different flavour combinations can be created with them!

Q: Name a dish you always wanted to try but haven’t had a chance to make it yet?

A: I’ve always wanted to try making one of those Japanese cheesecakes that went viral a couple of years back. They seem to require a lot of techniques I particularly like to use in the kitchen and look a bit challenging to perfect. Maybe one day I will try it!

Q: What’s your favourite dish to make?

A: I love making different types of frostings and buttercreams. Especially meringue buttercreams! They allow me to use different techniques and incorporate my skill that I’ve gained into my cakes and they are really delicious!

• 

Q: Savoury or Sweet?

A: In terms of what I prefer making? Obviously sweet! But what I prefer eating? Savvvouryyy!

Q: You can invite three people over for dinner, dead or alive. Who are they?

A: My two best friends Kyle and Jovanni and maybe my brother Maybe.

Q: What are you working on at present/ what’s keeping you excited?

A: I left Trinidad in January to work as a pastry chef for Royal Caribbean, just to try something new and get some more industry experience within my area. It’s not exactly going the way I expected based on the current situation the world is facing right now, with this Covid-19 pandemic, as it’s definitely taking a toll on the tourism/travel industry globally, however, I’m definitely making the best of my situation. What’s keeping me excited is that I can’t wait to incorporate all that I’ve learned back into my baby which is Unicakery, both from a production and managerial standpoint.

• 

Q: What are some of your treasured milestones thus far?

A: My biggest milestone was definitely taking the leap to start my own business and seeing it grow the way it has since then. I’m definitely looking forward to seeing what the future holds for me with Unicakery!

Q: What is your ultimate goal or biggest dream for your future?

A: My ultimate goal is having my own patisserie/pastry shop and or cafe for Unicakery where people can come in and dine and have delicious desserts and food! It must be a reflection of who I am and everything I’ve worked towards.

Q: Why do you do what you do?

A: As mentioned before, I knew exactly what I wanted to be from a very young age. My passion drives me, and I have been working very hard to further myself within my field. I’ve set a personal goal for myself and what I want to achieve with regards to my career path and I don’t plan on putting anything on pause until I attain those goals.