Today we’d like to introduce you to Connor Mansberger.
Hi Connor, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I fell into my business by accident, and I still chuckle at how the whole process unfolded. As a previous occupational health officer in the US Air Force, I never predicted that I would not only be running my own business, but also so heavily involved in an artistic field of work–much less the wedding industry!
As an avid home cook, I’ve never had any formal experience working in a bakery, but I’ve always gravitated toward the kitchen where I thoroughly experimented creating dishes both on the savory and pastry side. Not long after I separated from the Air Force in 2022, my brother and his wife had a going away party for their separation from the Marine Corps, where I offered to bring a few low-key sheet cakes as a contribution to their celebration. I decided to bring three flavors that I knew would please everyone: Brown Butter Caramel, Raspberry White Chocolate, and of course Chocolate. To my excitement their guests raved about the cakes and asked for my business card. Although I was related I received such overwhelming feedback, I giggled at the prospect of actually having a cake business. After trying to forget about the idea, I kept coming back to the idea of trying to level-up my skills to make more cakes that not only tasted delicious but also featured elevated artistry. Shortly after, in an effort to start a “side-gig” where I could start offering a couple small celebration cakes a month, I quickly found my niche to favor weddings, and I officially started my home-based business, “Connor’s Craft Cakes”, became fully licensed, permitted and insured to serve clients across Southern California. After several months of learning the cake art form, I decided to make this business my full-time venture and haven’t looked back!
I still chuckle how it all happened, but now I see how God led the whole process the way he did. I’m very grateful!
Today I am focusing primarily on wedding cakes because this is where I’m most excited about the style of artistry I can offer. Cake inspired by nature and geometry are my niche design work, and I’m currently working on expanding my style of art to be a bit more dramatic, organic, and three-dimensional. I have a few pieces underway, so stay tuned on my Instagram and website to see my work evolve.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I am simultaneously new to Southern California, the wedding industry, and professional cake artistry, which has necessitated a steep learning curve into all facets of launching a business! As a one-man operation, I am tasked with everything from designing, client communication, flavor creation, accounting, and developing my artistic techniques, all of which have been a fire hose, yet enjoyable, learning experience. But it keeps me motivated to continue honing my craft when I hear the overwhelming positive feedback from clients after tasting and seeing my cakes.
Appreciate you sharing that. What else should we know about what you do?
I specialize in hand-made flowers. I do not use fresh flowers to decorate my cakes. One of my favorite mediums to create flowers with is buttercream. They are made by using a piping bag, specialty piping tips, and a flower nail. I watched hundreds of hours of YouTube to help me get started, and thousands of hours practicing! Before creating cake art, I appreciated flowers, but now I pay very focused attention to every detail of a bloom in order to honor its detail–each petal is truly a work of art! Fresh flowers are beautiful, but in my opinion creating a wedding cake calls for handmade artistry, which is why I only offer edible decorations.
In addition to buttercream artistry, I have experimented with numerous iterations of cake recipes in pursuit of developing my “craft” flavor menu. My inspiration for these flavors mainly originates from the savory side of food. Did you know that fresh herbs can add an incredibly bright and floral note to a cake? For example, I steep fresh basil leaves in milk before adding them to the cake batter to pair with a fresh blueberry compote and lemon-zested cream cheese. I find many wedding couples who inquire with me admit that they don’t actually like cake and they’re only ordering a cake for tradition’s sake. But the greatest compliment I receive after a couple has a tasting event is that they “thought” they didn’t like cake, but in fact, they actually just didn’t like “bad” cake–and I agree! My latest experiment that resulted in a few upgraded craft flavors was the addition of a shortbread crumble in between the layers of cake for a delightful and unexpected crunch. I’ve found that a superior cake includes a structured moist sponge, a smooth filling, a fresh component, as well as a crunch! These elements are a fundamental “rule” in traditional pastry, and cake shouldn’t be an exception. One of my favorite craft flavors, Amaretto Blackberry, uses a toasted almond flour to add a deep nuttiness, a fresh blackberry component for a fresh and tart fruitiness, a vanilla bean cream cheese for a smooth tang, and a toasted almond shortbread crumble. This crunchy component has opened my eyes to push the boundaries in what we think of as cake!
Do you any memories from childhood that you can share with us?
I technically wasn’t a child, but while in college, I had the pleasure to assist a medical team for a couple weeks with a local church in a Haitian village. At the time, I was attempting to gain knowledge and experience in the medical field with the intention of applying to medical school. But this trip taught me that I wasn’t as interested in the career as I was simply serving people who embodied the biblical commandment to “love your neighbor as yourself.” The local Haitians I was helping and working alongside are some of the poorest in the world, and yet their innate instincts were to shower me with gifts and love in appreciation and simple hospitality. They didn’t even know me but they were excited to put their arms around me and give me the only things they owned. Materialism wasn’t on their minds, only building relationships–despite the language barrier. As an American who lives in an extremely wealthy nation, this was a monumental experience for me, and has shifted my mindset on what I thought of as “love”. I will NEVER forget that trip, and I hope to return to communities who share this same thinking.
Pricing:
- $1000 order minimum
Contact Info:
- Website: https://www.connorscraftcakes.com/
- Instagram: https://www.instagram.com/connorscraftcakes/
- Facebook: https://www.facebook.com/connorscraftcakes2022
- Youtube: https://www.youtube.com/@connorscraftcakes
- Yelp: https://www.yelp.com/biz/connor-s-craft-cakes-encinitas?osq=Custom+Cakes
- Other: https://www.tiktok.com/@connors.craft.cakes
Image Credits
Easton Studios, The Shukans, Liana Marie Photography, Anita Friedrich, Ashley Stedman Photography, Lisette Gatliff Photography
