Today we’d like to introduce you to Lasondra Wilson.
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?
Wow, where to begin! I’ve always loved being in the kitchen. Growing up in Southern California, I was surrounded by a mix of cultures and flavors that shaped my relationship with food. Some of my most vivid memories involve walking to the supermercado for conchas, eating homemade lumpia from a friends mom, and learning about kimchi for the first time. Food has always been a way I connect—with people, with my creativity, and with my own curiosity.
As a kid, I constantly asked to help cook, and food was always at the center of my favorite moments—whether I was in the kitchen with my grandparents or having potlucks with friends in high school.
As I got older, that curiosity grew. When I moved to the Bay Area, I started experimenting more, especially with baking. I tried everything from doughnuts and risotto to baking all kinds of bread. I fell in love with the process—taking simple ingredients and turning them into something both beautiful and delicious. I also got really into sourcing: learning what makes certain ingredients better for specific recipes, where they come from, and the science behind why they work.
I was working as a preschool teacher and thought baking would be a great side hustle—a way to make some extra money while doing something I loved. I started baking cakes for school families, and things took off from there.
When the pandemic hit and schools shut down, my side hustle became my main job. People wanted to support small businesses and bring a little normalcy and joy into their homes. I had built a small local following by then, so I started delivering cookies and brownies all over the Bay Area and even shipping some to LA.
It was a hectic time, but it pushed my business to grow in ways I hadn’t imagined. That momentum gave me the confidence to transition into weddings and special events—and that’s when everything really started to come together.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s definitely had its ups and downs. Having a business requires a version of yourself you didn’t even know existed. One of my biggest challenges has been learning and executing the behind-the-scenes tasks—things like bookkeeping, business taxes, sales, and marketing.
It’s one thing to know you should track your expenses or keep receipts, but it’s another thing entirely to get your hands dirty and actually learn what it takes to manage your business finances. It’s important work, but not necessarily the part I enjoy—I’d much rather be baking!
And while the operational side has its challenges, navigating the emotional side—especially confidence—has been another struggle I’ve had to work through. Confidence has always been a bit of a work in progress for me. I wouldn’t say I’ve ever been overflowing with it, but I also haven’t totally lacked it either. What I’ve realized, though, is that running a business takes a specific kind of confidence. It’s less about being sure of yourself all the time and more about being committed to showing up anyway. Being the face of my business, interacting with customers, and putting myself out there has been both challenging and rewarding. It’s required me to reach deep and remind myself, sometimes daily, that I’m capable, that people are genuinely interested in what I create, and that what I have to offer is valuable—even on the days my inner critic tries to say otherwise.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I run a small-batch dessert business specializing in custom wedding cakes, artistic sweets, and celebration desserts that are as beautiful as they are flavorful. I love combining thoughtful design with a deep appreciation for ingredients—everything I make is rooted in a genuine love for the process, from sourcing to baking to decorating. I always joke that the secret ingredient is love, and that these are desserts your grandma might make—just with a little elevation.
I’m known for creating desserts that are not just delicious and visually stunning, but also deeply personal and intentional. Many of my designs are inspired by nature, florals, and organic textures, and I work closely with each client to ensure the final product feels like an extension of their story. I like to think of my cakes and treats as edible art pieces that bring joy, beauty, and a sense of occasion to people’s lives.
I’m most proud of how far the business has come—especially because I’ve built it myself, step by step, without formal training or a business background. I started by baking for families at my school while working as a preschool teacher, and over time it grew into something much bigger. I’ve had opportunities to collaborate with businesses and individuals I never imagined I’d get to work with, which has been incredibly rewarding.
What sets me apart is my ability to bring both creativity and care to the table. I don’t just make desserts—I help people celebrate life’s meaningful moments in a way that feels heartfelt and memorable. I love connecting with people, asking thoughtful questions to better understand them, and channeling their feelings and intentions into their desserts. Seeing their faces light up when they receive their order, knowing it’s exactly what they hoped for—or even more—truly brings me joy. That connection has been one of the most fulfilling parts of my journey.
What has been the most important lesson you’ve learned along your journey?
Boundaries. The business will take everything you give it—and then ask for a little more. We often glorify hustle and overwork, and while there’s something to be said for going the extra mile and doing what others won’t, I’ve learned that two things can be true at the same time: you can be deeply committed and have boundaries that support being a healthy, whole business owner.
For me, running a business really highlighted my people-pleasing tendencies. In the beginning, I struggled to put concrete policies in place because I was so focused on getting the order or making the client happy. But that mindset led to a few hard lessons. And as tough as those moments were, they taught me the most. They pushed me to ask bigger questions: Who are the clients I truly want to serve? What are the products that people love and that I actually enjoy making? What kind of business do I want to build—not just for now, but for the long run?
Some people answer those questions before they start. For others—like me—they get answered along the way, as the business teaches you more about yourself and what you really want to put into the world.
Now, that lesson shows up in the way I run things: I schedule email replies. I say no to last-minute requests. I don’t jump at every opportunity just because it’s there. That doesn’t mean I never make exceptions—but I try to take a more balanced approach and ask: Does this move me closer to the kind of business and life I want? If the answer is no, that’s where my boundaries kick in. And honestly, I love that for me.
Contact Info:
- Website: https://www.yellowcakedesserts.com
- Instagram: @yellowcake_desserts
- Facebook: https://www.facebook.com/yellowcakedesserts/
Image Credits
Discovery Bay Studios
Cranes Photography
Sara Monique Photography
