Interview with Natalie Sideserf
Photo courtesy of Natalie Sideserf

World-renowned hyperrealistic cake artist and YouTube celebrity Natalie Sideserf reveals how she got started, the work behind her craft, and what keeps her grounded even with over ten million social media followers.

How did you discover cake art?
I was a fine arts major in college, focusing on hyperrealism. After I graduated, a friend asked for a sculpted cake because, having seen it done on TV, she thought I could pull it off. So even though the medium was brand-new to me, I made her a pretty decent cow skull one. I was instantly hooked, thinking there was unlimited potential. However, at that time, these cakes—including mine—were kind of cartoony. That inspired me to try to create ones that were so lifelike, people might think they’re the real thing. And I’ve been doing it ever since.

What do you enjoy most about making such cakes?
It’s appealing to work with something so temporary and see people’s reactions when they find out it’s actually cake. One of the best examples was when I redid that cow skull cake for a fiftieth wedding anniversary and hung it on a wall. Nobody knew what it was until we had the big reveal.

People eating them is truly my favorite part, though; once I’m done with a cake, I’ll give it to family members, neighbors, or friends. I put a lot of effort into constructing them, so I want them to be enjoyed.

Would you discuss how your work went viral?
It was wild. In early 2012, I decided to make a bust cake of Willie Nelson as a kind of nod to my college sculpting classes. After I completed it, my brother put it on Reddit—and it went to number one on the front page. Suddenly, everybody was contacting me. I heard from friends, my future father-in-law in Scotland, and even the international media. That’s when I realized the reach this could have.

What’s your husband Dave’s role in your business?
He’s a big reason that this all worked out. From the beginning, Dave saw potential in me to produce the cakes and gave me the confidence to take the leap, including going on TV—something that was a bit scary the first time. He also bakes the cakes and does a lot of the behind-the-scenes stuff like filming and editing my YouTube videos, which he adds his personality to.

Do your YouTube videos require as much work as your cakes?
Definitely. When I first started making them, I used a phone with horrible sound quality and practically no lighting; I was simply trying to get content out. I then started watching other YouTube videos, trying to learn not only the technical aspects but also how to infuse character. Honestly, I was shy in the beginning, but I gradually started coming out of my shell and getting more comfortable with how to explain things in my videos.

There are also so many jobs that Dave and I do that the public doesn’t see: making the cakes, scripting the process, and doing all the production, filming, and editing. It’s fun but a lot of work.

You call your company a studio, as an artist would. What are your artistic tools?
I’ve always considered my cakes to be sculptures, so I primarily use traditional clay-sculpting tools with different tips to make various textures and details. I also created my own edible clay, which I worked on for a long time before releasing it last year. It’s similar to real clay but is more malleable and blends really nicely, making it easier than fondant to add intricate features to cakes. On top of that, it’s temperature sensitive—being mostly chocolate, it’ll soften quickly if you work with it for too long—and has a delicious vanilla taste.

I love using wafer paper as well since there’s so much you can do with it. For example, you can wet and shape it, and when it dries, it becomes a shell like an onion skin. Gelatin is another fun product; I use it to create eyeballs, water droplets, and even edible plastic.

In general, how long does it take you to make one of your creations?
It depends on the size and difficulty. Regular plate-sized ones can range anywhere between twenty-five and thirty-five hours on average. Bust cakes take around forty hours, but they have to be done quickly, so I’ll cram it all into a few days. Most of my time on any cake is spent doing research, building the support structure, planning everything out, and prepping. The cake itself is made closer to construction so it stays fresh.

You’ve made cakes for so many brands. Which were some of your favorites?
One of my first sponsorship-focused cakes was for ASOS, a UK clothing brand. They wanted me to duplicate one of their bags with crazy print on it, which was a blast. Another was a ten-tiered cake I made with my cake artist friend Sonny to help celebrate Candy Crush Saga’s ten-year anniversary. The whole experience was fun, lighthearted, and a bit of a step back from hyperrealism with superbright colors everywhere.

Your videos frequently show your struggles. Why is that important to you?
I have challenges with pretty much every cake, mostly because I’m always trying to create something new or get better. I document them on my YouTube channel because I want viewers to feel like they can likewise overcome their struggles through effort. That’s also why I created my edible clay: it’s what I use on almost all my cakes, and it allows people to easily practice and experiment on theirs. Helping them reach their creative potential is so satisfying.

You seem remarkably humble, considering your influence. How have you managed to stay grounded?
A lot of it is mindset. I’ve experienced tons of failures and letdowns—things haven’t always worked out as planned, and I’ve even had embarrassing moments on television that I wish I could take back. But if something goes wrong, I learn from it and move on. I remember my successes as well: I’ve experienced some amazing things and appreciate those times instead of getting down.

I’ve also always put my true self out there and worked really hard. If I keep doing that and maintain a positive outlook, whether it’s with my cakes, my husband, or our new baby, I’ll be content for the rest of my life.

For more info, visit sideserfcakes.com and follow Natalie on YouTube @SideserfCakes