Wrapped in a white baker’s apron, her wiry red hair tied up in a scarf a la Rosie the Riveter, Faralla looks ready to take on any assignment. She fairly crackles with energy, intelligence and good humor as she describes the process she goes through to create her cakes.
Pat West Barker of the Santa Fe New Mexican, 2000
Question: Is it hard to make a good-looking cake taste good, too?
Answer: Only if you don't care.
Gwyneth Doland, Santa Fe Reporter - February 08
Cakes have been my canvas for the last seven years. I have been creating highly unconventional and artistic wedding cakes for my private clientele throughout those years. I’ve always known that I was an artist, but like many artists, it took me awhile to find just the right medium to express my particular brand of creativity.
A foodie at heart, I fled the music business after 15 years as a Los Angeles press agent and apprenticed at Trumps, a highly regarded West Hollywood restaurant. My goal at that point was to become a chef, not a baker. But the chef started me in pastry and I kicked and whined a lot but I completed my term. I went back to the kitchen and worked my way onto the line --happy as could be – when the chef declared, “Now you’re going back to pastry. A good chef must be able to make a good cake.”
After apprenticing at Trumps for several years, I moved onto Spago, and then found my way to Santa Fe, where I was lucky enough to secure a position on the line at the newly opened Santacafé. From there, I went on to become the first baker at Zia Diner where I opened the Zia Bakery with Zia Diner’s owners. Following that, I joined Walter Burke Catering as the pastry chef and stayed for a number of years. But, like many artists, I was starved for my own expression, so I opened Maggie’s Cakes in early 2000 with the desire to create artistic one-of-a kind weddings cakes that add a spark to a one-of-a kind event.