Today we’d like to introduce you to Leslie Vigil.
Leslie, we appreciate you taking the time to share your story with us today. Where does your story begin?
Growing up, I always gravitated towards art and being creative. I loved painting, drawing, and making things with my hands. Throughout my childhood, I dabbled in everything… illustrations, painting, collages, textile weaving, paper craft, modeling things from clay or homemade dough, and baking. My dad was creative in his own right and would always be very encouraging of any artistic pursuit of mine. When I was about 11, my mom took cake decorating classes at Suzy’s Sweet Tooth in Montclair. It was then that I became fascinated by a new form of art, made all the more enticing because it was edible. I very much loved baking, and by that age, I was already very comfortable in the kitchen making desserts on my own. My mom had a Wilton Yearbook that I pretty much confiscated as my own and studied it from cover to cover. I learned all about piping tips and which ones produced what designs. I was very much fascinated by the craft, but because materials were expensive, I couldn’t dive into the practice right away. It mostly stayed in the back of my mind as something I would “one day” do.
Cut to many years later, when I was going to college, I found myself at a career crossroads. I didn’t know whether I wanted to continue my current studies to become a teacher or change my path. Deep down, I knew that I wanted to pursue a career in a more creative field, but I wasn’t sure exactly what. While I had this internal struggle, I would use baking as a way to destress. It wasn’t until I came across the show Food Network Challenge that it clicked. Watching these artists create amazing showpieces out of edible materials was so inspiring. I had never considered such a career because I didn’t even know it was possible. Sometime after, I made the decision to leave college and enroll in culinary school. On that first day of culinary school, I knew I was where I was meant to be.
After culinary school, the economy hit a recession, and I had a difficult time finding a job, so I started making cakes at home, mostly consisting of fondant details. I did so for about two years, all the while building my portfolio and continuing to practice all I had learned in culinary school. Eventually, I was able to secure my first job at a bakery, and from then on, I was able to build my skills even further and confidently take on projects that were more and more challenging. I learned so much from working within the bakery environment and from many trial-by-fire moments. I faced many situations where I didn’t have the exact skill to execute a project, but I forced myself to figure it out. And I did.
When I first began working with buttercream, I absolutely hated it. I wasn’t good at it the first time, nor the second time, and not even the third. I just couldn’t grasp it, and I found it frustrating, so I avoided it as much as I could. But as most things go, you can only avoid something for so long. So, I reluctantly learned a few basic floral techniques and begrudgingly put them into practice. Eventually, my skills evolved from acceptable to okay to not bad. I soon started challenging myself to create things out of buttercream that had only since been achieved with fondant. First it was flowers, then plants and succulents, and soon it was textures and effects like textiles and embroidery. Before I knew it, buttercream became my favorite medium, and I would jump at the chance to create anything and everything with buttercream, especially botanicals. I wanted to make flowers and plants out of buttercream that I hadn’t seen anyone do before. I loved making them and showing my peers how to make them as well. I realized I still liked teaching, and I was happy to teach anyone who wanted to learn.
At the beginning of 2019, I found myself at a crossroads again. I became a first-time mom and while on maternity leave, I learned that I wouldn’t have my job at the bakery to return to. I was devastated. What’s more, my dad who had always encouraged my creative career, had passed away the month before. Over the course of just a couple months, I became a first-time parent, I lost my father, and I lost my job. I had no idea what to do next. I knew that I still wanted to continue my craft, but for the first time in almost 10 years, I didn’t know if it would be at all possible.
I did what I could to gather the motivation and energy I had at the time (with a new baby) to start creating again. I started making cakes at home once more, and I really began to consider teaching again, only this time, I would be teaching my craft of making buttercream botanicals. I started hosting buttercream flower-making workshops and was overjoyed when they would sell out quickly. On top of that, I found teaching the craft to be very fulfilling, and I fell in love with it more and more. Then, in 2020, when the pandemic hit, I pivoted and started teaching classes online. While my social media platform had always made it possible to reach people worldwide, this time, with the ever-growing popularity of remote classes, I could also extend my classroom just as far.
In November of 2022, I published my book Buttercream Botanicals for Beginners, and in June of 2023, I opened a teaching studio in Montclair, CA, where I teach students of all skill levels, host workshops, private classes, and one-on-one classes. This year I began traveling for private events and it’s been such an amazing experience.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
At the beginning of 2019, I found myself at a devastating crossroad. I became a first-time mom and while on maternity leave, I learned that I wouldn’t have my job at the bakery to return to. I was devastated and heartbroken. What’s more, my dad, who had always encouraged my creative career, had passed away the month before. Over the course of just a couple months, I became a first-time parent, I lost my father, and I lost my job. I had no idea what to do next. I knew that I still wanted to continue my craft, but for the first time in almost 10 years, I didn’t know if it would be at all possible.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a buttercream artist best known for creating realistic botanicals and embroidery details out of buttercream. My biggest sources of inspiration are derived from nature, paintings, textiles and my Mexican heritage. I am proud to have published my book, Buttercream Botanicals for Beginners, in 2022 and to have opened my own teaching studio in 2023.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
If I’m working, I am likely listening to music or one of my favorite paranormal/true crime podcasts. Music really helps me get myself out of my own head and into the present moment, while my podcasts supply me with more mental stimulation with stories to listen to. I’ll usually switch back and forth. My taste in music varies greatly, but my favorite podcasts to listen to are “And Thats Why We Drink” and “Heart Starts Pounding.”
Contact Info:
- Website: leslievigil.com
- Instagram: @_leslie_vigil_
- Other: TikTok @leslievigilcakes
Image Credits
Dan Vigil
Leslie Vigil
