CAKE DESIGNER
Poetrys Food
We are pleased
to present…
From an early age, Francisca lived surrounded by art and movement.
A dancer for ten years, she grew up believing her life would follow the rhythm of dance. But when she began to view dance as a profession, she realized her true passion was leading her down a different path.
It was in the kitchen that she found her refuge and her creative voice. Afternoons spent with her pastry-chef aunts would later become the beginning of something greater: Poetry Food. Inspired by a love for contemporary art, organic forms, and the neutral tones of nature, Francisca discovered in pastry-making the possibility of creating edible art. Each cake that leaves her hands is unique — carefully designed in every detail — and reflects her dedication, sensitivity, and artistic vision.
Her journey, however, was not without challenges. Showing people that a cake by a designer is more than just a product — it’s an experience — required courage and persistence. Through daring wedding cakes and unexpected commissions, Francisca has built a reputation founded on trust, emotion, and the impeccable flavor of her creations.
Today, beyond crafting cakes that mark unforgettable moments, Francisca shares her knowledge through courses and mentorships, helping other cake designers develop their style and creative confidence. In parallel, her passion continues to evolve with Poetry Soul, a décor project that carries the same artistic care and attention to detail that distinguish her pastry work.
Blending technique, sensitivity, and poetry, Francisca transforms each cake into a memorable experience — leaving an indelible mark on every wedding she has the privilege to be part of.
Step into the world of art…
When and how did your passion for pastry and the idea of creating Poetry Food begin?
My passion was born in childhood, when I spent afternoons in the kitchen with my pastry-chef aunts. I always loved cooking, but I had never considered it a profession. During the 2020 pandemic, cake design became my refuge. My boyfriend created the “Poetry Food” page so I could share my recipes — soon, orders started coming in, and I never stopped.
What have been the biggest challenges you’ve faced along your journey as a cake designer?
My biggest challenge was showing people that a cake created by a cake designer cannot be priced like a traditional bakery cake. I don’t produce in bulk. Each cake goes through a creative process that can take hours or even days: it begins with research and sketching, continues with selecting the finest ingredients (many sourced from markets and local producers), and ends with a homemade production process that is slow, detailed, and intentional. All of that is reflected in the taste, texture, and final result.
Poetry Food is not just a cake — it’s an experience and a tailor-made service designed for life’s most unique moments.
Is there a curious or unexpected story behind one of your creations that you can share?
Making my best friend’s wedding cake was one of the greatest responsibilities I’ve ever had. I was overjoyed, but also terrified. During the reception, everyone was looking for me to take a group photo with the couple — and I had disappeared to check on the cake. When it was time for the cake cutting, I barely witnessed the moment because I had run to the kitchen (still wearing my bridesmaid dress!) to personally plate each slice. It was intense, but absolutely unforgettable.
What was the most challenging request you’ve ever received, and how did you turn it into a cake?
Recently, a couple told me they wanted a book as their wedding cake. The initial proposal they sent me was very traditional — not at all in line with my style or Poetry Food’s identity. So I suggested a different design: a book with fluttering pages, as if caught in motion. It was, without a doubt, one of the most challenging designs I’ve ever created — and also one of the ones I’m most proud of. When the couple saw the cake, they couldn’t believe it. They thanked me three times in a row for the surprise.
Has there been any feedback or reaction to your work that particularly moved you,
either professionally or personally?
All feedback is valuable, but one, in particular, touched me deeply. A couple came to me with a very clear idea — they wanted a sculptural cake that was different — but they admitted they had a poor impression of cake design cakes. They thought they were beautiful but tasteless. I assured them the flavor would surprise them. Incredibly, they didn’t even want to schedule a tasting before the wedding. The day after the event, they sent me one of the most meaningful messages I’ve ever received: they said that every single guest had complimented the cake as “the best wedding cake they had ever tasted.” That couple is still my client to this day.
We know you also teach courses and mentorships. What’s the concept behind them,
and what can people expect?
In my courses and mentorships, I share not only cake design techniques but also artistic vision, business organization, and creative confidence. It’s a space where I help others discover their own style and grow within the industry.
How do you feel about teaching others?
It’s one of the most rewarding parts of my work. I see a little bit of myself in every student, and it’s fulfilling to know I can help them move forward faster, avoiding some of the mistakes I made along the way.
Are there any wedding cake trends for 2026 that have particularly caught your attention?
“Giants” are a trend. I’m not drawn to them just for their diameter, but for their height. I once created a cake that was 1.95 meters tall — it was a true dream. This style fascinates me because a larger canvas allows for more creativity and grandeur.
If you had to choose just one flavor to represent your story, what would it be and why?
It would be a vanilla cake with pistachio ganache filling, crunchy roasted pistachios, vanilla and rose cream, and fresh raspberries. Vanilla represents the classic, comforting base of my childhood memories; pistachio stands for sophistication and care for ingredients; rose reflects the delicacy and artistry I bring to every creation; and fresh raspberries symbolize the freshness and boldness of changing my life’s path.
This flavor perfectly captures my journey — simple roots, attention to detail, and a poetic touch that transforms everything.
Do you have any upcoming projects for Poetry Food that we should know about?
Recently, Poetry Food has grown, and I’m exploring new projects. As a very creative person, I also created a home décor page called Poetry Soul, my newest “baby.” On this page, I’ll sell decorative pieces restored by me, maintaining the same artistic care and attention to detail that define my cakes. At the same time, Poetry Food continues to focus on creating unique, authorial wedding cakes for couples seeking truly memorable experiences.
