Mama Mella's Academy
At Cupcakedozen.nl we like to put bakers in the spotlight who inspire others with their story. This time we speak to Meral (39) from Almere, owner of Mama Mella's Academy. What started with a simple cake for her daughter, has grown into a successful academy where workshops are not only educational, but also connecting. How does she combine this with five children at home? Discover her inspiring story, full of challenges, tips and special moments.
How it all started
âI wish I could tell a unique and authentic story about this, but my beginnings were quite simple: I baked a cake for one of my daughtersâ first birthday,â says Meral. âAt the time, I was quite proud of it, but looking back, I still had a long way to go.â
Determined, she kept practicing, almost every day. âAfter a year, I finally had the confidence to sell personalized cakes. To my surprise, it went really well from the start!â
From hobby to professional bakery
Meral quickly took the step to professional baking. âI quickly went from hobby baking to professional selling, but always from home. In the beginning I sold my cakes and gave workshops from a small apartment. It wasnât very extensive then, but it all worked out fine that way.â
She now has a larger space and a clearer focus. âI hardly make cakes on request anymore; my focus is now really on creating a fun and educational experience during the workshops.â
What makes her most proud? âMy greatest achievement is perhaps very simple: selling 14 workshops in one year, something I never dared to dream of. But what I am really proud of is that I can give workshops with a lot of love and dedication to people who trust me. It is not just about learning to decorate a cake; the feedback I get from women who experience my workshops as therapeutic, touches me deeply.â
A day in the bakery
Meral works very efficiently to prepare her workshops down to the last detail. âMy days in the bakery are perhaps a bit different than you would expect. Because I focus entirely on workshops, I donât work every day, but only around the workshop dates.â
She plans special baking days in advance. âThen I bake the biscuits, freeze them, and prepare the fillings and packaging. I love working efficiently and donât like having to do things last minute. Thatâs why I make sure everything is ready well in advance. That way, everything is prepared down to the last detail during the workshops and looks spick and span. That gives me peace of mind and ensures a pleasant experience for the participants.â
Peace and order are important to her way of working. âSilence. I prefer to work in complete silence, without music or noises in the background. Thatâs when Iâm really in my element. Not having children around me is sometimes a challenge, because I have five, so thereâs always noise in the house! In addition, a tidy, clean workplace is essential for me. My kitchen doesnât explode quickly, because I keep everything tidy in between. If itâs messy, I canât work well.â
Lessons from the early days
Like every baker, Meral made mistakes in the beginning. âIn the beginning, I was very impatient and didnât give the baking and decorating process the time it deserved. For example, I cut the sponge cake while it was still too warm, or tried to fill and stack a half-cooled cake. Sometimes I also forgot to put the cake in the fridge for enough time to stiffen, because I wanted to continue so badly. I have to laugh about it now, but it showed how much enthusiasm I had. My most important lesson? Give each step in the process the time it needs for the best result!â
Special moments and inspiration
Some projects always stick with her. âEvery now and then I made cakes for children from families who have financial difficulties and therefore cannot celebrate their birthday. I found that incredibly precious to do. The idea that such a cake can give a child a special day continues to touch me. This question actually makes me want to start doing this again. Thank you for that memory!â
Her favorite designs? âIf I could call one style my signature, it would definitely be Floral Cake! I love flowers, a botanical vibe, and creating something that feels both chic and luxurious.â
She gets her inspiration mainly from Instagram. âMy inspiration mainly comes from Instagram, where you can always discover the latest trends. I follow both national and international bakers who are incredibly creative, and I get a lot of inspiration from their work. Sometimes we share ideas back and forth, which is always a fun way to explore new concepts.â
Favorite and less favorite trends
âIâm currently inundated with vintage cakes on my Instagram feed. Think ribbons, raspberry toppings, and heart cakes. Iâm not complaining, I love this style! Iâm especially glad that the drip cake trend is slowly dying out. It really feels like a breath of fresh air in the baking world.â
There are some cakes she prefers not to make. âDark cakes with golden drips and liquor bottles, combined with drunken Barbies, are my absolute number one thing I absolutely donât want to make.â
Creative challenges
Sometimes Meral also experiences frustrations. âSometimes I find it difficult that my ideas for cake decorations or workshops are copied exactly without any credits being given to the creator. I think people often do not realize that creativity and authenticity do not just happen. I often lie awake at night thinking up and working out my ideas. Then you put it down with pride and hard work, and you see someone else simply copying it. It may be part of it, but I find it hard to get used to.â
Craziest requests and dreams
Some customer questions stick with her. âI think the craziest question was whether I could send a cake by post to Sydney, Australia. But I donât think the person had looked at my location properly. Although it is of course not possible to send a cake by parcel post!â
Speaking of dreams: âI am living my dream now, but I am always looking for new opportunities and growth. I am open to new challenges and developments that can further enrich my work. For example, I would like to learn how to work with ganache. If there is a workshop about it, I will be the first to sign up!â
Tips for Beginner Bakers
Meral shares her three most important pieces of advice:
- âStart with baking mixes instead of inventing and testing recipes yourself, especially if your focus is on cake decorating.â
- âWatch lots of YouTube videos to learn the basics, like stacking and frosting your cake. It takes time, so be patient and keep practicing. You canât do it in one day!â
- âTake workshops â either with me or somewhere else. This will help develop your skills tremendously!â
For specific tips, she invites you: âIn my workshops, you will not only receive extensive baking and decorating tips, but also the opportunity to exchange information with fellow students. Every workshop offers me new insights, because there is always more to discover!â
The importance of good packaging
âPackaging is the first impression of your work,â Meral emphasizes. âIt reflects your style and the care you put into your work. A beautiful logo, a carefully placed sticker and a neatly finished ribbon complete it all and give your work that extra professional look.â
One last compliment
The best compliment Meral ever received? âThe best compliment is that my workshops really connect people. They indicate that it feels therapeutic and that they feel welcome and at ease. In addition, they appreciate the patient, educational and involved guidance in developing their cake skills. That is exactly what I pay so much attention to, so that means a lot to me.â
Curious about Meral's creations or workshops? Take a look at her Instagram page .