an essential part of life
Nikki Pensabene is a 30-year-old cake artist who lives in Brooklyn, NY.
What’s the last thing that you made?
I’m in the middle of making a cake for a video shoot. It’s a green shag cake that is inspired by the patterns of a malachite gemstone. It’s for a local jewelry company- a hand showcasing their rings will be cutting into the cake. They wanted the design to look like one of their stones but not in the typical geode cake way, so we decided on a shag cake look that I think is really fun.
I love seeing your customer’s testimonials. People say it’s the best cake they’ve ever had.
I love when people write to me and tell me how much they loved the cake. I often get referrals or repeat business where for example, a wedding cake customer will return for future events like an anniversary or birthday, and it’s really special.
I save them all in a file and find myself referring back to these kind notes often to combat any stressful day- it’s like fuel. I think that this is especially important for women to do. We often stress over details and focus on the negative. Having a "good thoughts" folder is the perfect way to acknowledge and appreciate your work when you need a little confidence reminder.
What is the last thing you ate?
It’s 9:05 pm in New York City right now, and I’ve had 1 banana and 2 tacos today -laughs-
I have the world at my fingertips and could order myself dinner, but I get into this weird mindset when I’m cooking food for other people. I forget to feed myself.
Do you think that’s because you’re in a flow state, a different world?
Yes! Sometimes you just get into a groove and lose track of time -laughs- all of a sudden, I will look up, and I’m like, what time is it? Oh, it’s dark out, it’s 9 pm.
I think a lot of people search their whole life to get lost in something. How did you find baking?
I always say that I grew up with food in my blood, and I was destined to work in food. However, neither my sister nor brother work in the industry -laughs-
My grandparents on my mom’s side have a produce farm that has been in the family for 100 years, and my grandfather on my dad’s side owned a restaurant. I grew up working at the restaurant and the farm. We were one of those families that always sat at the table to eat together. Food was and is an essential part of my life, this nourishing and communal thing. It brings people together and can transport you to different times and places. You always use food as a celebration, and I think that’s really special. I love being a part of that celebration with other people, which is especially fun in the cake industry.
Who would you love to sit down for a meal with?
I have to say M.F.K. Fisher and Ernest Hemingway. They both appreciate food as art and would be engaging and entertaining as dinner guests.
You make the cakes for Chopped, right?
Yes, I've contributed to the mystery basket as a vendor for Chopped. You don’t think about what goes into the mystery basket, but I have made various creations for them, from basic pies and cakes to haunted gingerbread mansions. It’s so fun to see those items in the baskets and what the contestants do with them.
Have you met any celebrity chefs?
I’ve met many, but I was awe-struck by Padma Lakshmi. I don’t get weird with celebrities but she was so kind-spoken while also being so strong. She was as beautiful and glowing in real life as you would think she would be.
She seems so real. Like she doesn't pretend to be anything she isn’t.
What’s your favorite junk food?
Instant ramen. Is that junk food?
Absolutely.
I’m Team Instant Ramen but not the cup version, and I always add sriracha.
If you can ever find Korean top ramen it’s incredible.
What is your favorite place in the world to eat?
Wherever I can host. I love organizing and bringing people together- having everyone in good conversation with a good playlist. Jumping back and forth from the kitchen to the dining area. Enough food and drink to satisfy every palette.
Do you have a thing you love cooking for a group? Sometimes it can be hard to get right.
Nothing in particular. I go with things that are casual and comfortable to eat. I really embrace the art of simple, delicious food. I plan for something that can be made ahead or served at room temperature to take any pressure off. Things you want to graze and snack on throughout the event so that you can hang and chat and be casual. Usually nothing overly formal or filling.
I love that.
What’s your perspective on eating and cooking as art forms?
Cooking and eating can each be so transformative and expressive. It’s not important enough to us as a society to take time for the arts in general. Whether it’s cooking, eating, music, painting. Those mindfulness moments get pushed aside for other markers of success.
What meal or dish feels like home to you?
I grew up on a corn farm that my grandparents own in upstate new york. Corn on the cob will always be so nostalgic for me. I haven’t lived at home for over 10 years, but every summer, I get packages of corn delivered to me. It’s something I’m super proud of that I get to share with the people I’m with wherever I am. I can say this was grown on my grandparent’s farm.
I remember as a kid the peak season for corn seemed really short, is that right?
It’s a tiny window of time when it’s at its best.
What has it been like to learn what food makes you feel your best?
It has definitely been a journey. I have had my own challenges with mental health and can directly link my mood and overall health to my diet. I know that eating well improves my mood and overall health, yet there have been times during my mental health journey that were so debilitating that I could barely get out of bed, let alone feed myself a healthy meal.
As I was navigating my mental health journey, I started realizing how much of an impact society had on my own relationship with food and my body. Unfortunately, mine is not a unique story and it is very common for women to have an unhealthy mindset and expectations about food and their body. It is so ingrained in our society and often normalized that we don’t realize how problematic these thoughts and behaviors can be for our mental health.
It’s this undercurrent of women’s experience that we don’t talk about enough
Totally. I try to be open and honest about my mental health issues and what I am experiencing because I think it’s so important to educate and destigmatize. There can be moments when you feel so isolated and alone. I want others to feel comfortable enough to talk or reach out for help without any fear or shame. It’s all stuff we need to talk about more so we can raise awareness and create change.
What’s your wish for the women of the world in terms of eating and cooking?
I want women to feel that cooking is approachable. For a while, it was becoming normal to meet people who didn't know how to cook for themselves or weren't raised eating home-cooked meals. I think this last year at home has helped with the revival of people learning to cook again.
My biggest thing is to just have fun with it. Food should be used to express, celebrate, comfort, and nourish. Even when cooking as a job would get stressful, I would find myself thinking We’re just cooking. We’re just making dinner, this should be fun. I like to believe that good energy can be transferred through food.
