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Life & Work with CarrieAnne Nuessle of Pinellas Park

Today we’d like to introduce you to CarrieAnne Nuessle.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I never planned on becoming a baker it kind of just happened. A cake for my middle son turned into creating cakes for all of my children, naturally moving on to family and friends; baking slowly became a thing. I have built my business on word of mouth and social media really helped me grow once I put my name out there. I am not classically trained, I no longer sketch my cakes beforehand and prefer to work with inspiration in mind based on what my clients are looking for and allow my creative flow in the moment to design one of a kind custom works of delicious art based on the inspiration they share with me.

I started with birthday cakes and cupcakes in the beginning and now I offer many dessert options for all occasions. I love to work with new design concepts and experiment with new techniques to create something unique and unexpected. I will always adore the creativity a silky smooth buttercream has the opportunity to bring and I’m always thrilled to work with fondant and have never purchased it premade. Every fondant cake I have ever created is covered using my very own hand made marshmallow fondant.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Being a one woman show has proven to have its ups and downs. The admin side of things is a little hectic at times and I tend to get a little behind in my correspondences but that has been getting better through some trial and error. Learning how to set schedules that I can stick to that were actually ideal has kept me on a better track. I am a mom of five; they’re my entire world so balancing such a large family and running a business makes certain tasks a little tricky. I find myself up working on orders late at night in order to maintain some sort of sanity to the madness the two tend to bring. I have a tendency to be more on the introverted side while at the same time talking to anyone like I’ve known them most of my life; which can be really awkward in spontaneous situations. I have to continuously work on reminding myself not to use swear words or not speak to loudly; that is easy for most, but I grew up in an Italian family. So it would be safe to say communication is a challenge for me and if I accidentally drop an f bomb I probably didn’t even notice until after it came out and I definitely will be kicking myself later.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
As a young mother, trying to survive while making ends meet and celebrating birthdays became a thing, I thought to myself “why not try this baking a cake thing out myself” The first time around the taste was good but man was the execution a disaster. I refused to give up though and I kept pushing through until I was proud of the outcome. I take pride in knowing that everything I’ve learned about baking and the science that goes with it I taught myself through hard work and perseverance. I think that is what really makes my business different from others in my industry. The assiduous nature I was raised upon and the humbleness I grow with, every order truly comes from love and hard work. I am always willing to try new things when it comes to creative techniques from surprisingly beautiful rice paper flowers to wafer paper textures and flowers.

At this point, I don’t really work exclusively in any particular area but there are things that I am really good at and have become known for. Beyond my wafer and rice paper techniques I also specialize in dietary options and allergy friendly treats as well as regular diets too. My edgy marshmallow fondant designs and my macarons are also pretty popular. I think I have to say not only is it me, myself, and I as to what sets me apart that I have become known for but also that people can come to me and know that they will get everything that they’re looking for in a unique design while tasting phenomenal.

What would you say have been one of the most important lessons you’ve learned?
Life is too short to sweat the small things so when something doesn’t go as planned I have learned to switch gears and try something else. I have always been creative so the business side of things, learning my worth and how to charge appropriately are some serious lessons I have had to learn and stick to. Saying “no” and not accepting every order has been a hurdle I had to navigate and grasp too. Finding that healthy balance between building a business and our future to actually living it leaves me feeling grateful everyday.

Contact Info:

Image Credits
Landrum Photography Jennifer Nicole Photography & Films alt Photography Jommy Photography Kenz & Co. Photography Sami G Photography

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