The Inspiring Journey of Master Baker Marina Machado

Let's embark on a soulful journey with our special guest Marina Machado, a master baker and executive chef from Brisbane, Australia. Marina has a story that's as rich and layered as her delectable cakes. From her humble beginnings in the Brazilian state of Minas Gerais, to her time in the high-pressure kitchens of Michelin-starred restaurants, Marina’s passion for creating culinary masterpieces knows no bounds.

Marina's transition from a social worker to a renowned cake artist is truly inspiring. She talks about how cooking became her therapy, guiding her through a difficult time. You'll hear her recount her experiences from working in a two Michelin star restaurant, juggling culinary school, and the invaluable skills she acquired while working at the Mandarin Oriental in London. She also shares her love for trying different cakes, desserts, and her passion for sugar. By the end of this episode, you'll realize that her journey is a testament to resilience, passion, and the transformative power that comes with pursuing what you love.

Join us as Marina takes us from Brazil to Australia, sharing her love for Asian cuisine and the challenges that came with balancing her demanding professional life with motherhood. You'll hear about her decision to start her very own cake business and the road to finding equilibrium between her work and her passion. Her dedication, hard work, and the support from her husband led to unexpected opportunities that guided her to where she is today. Tune in and let Marina's story inspire you to chase your own dreams, no matter the circumstances.

Visit: Marina Machado Cakes | Wedding Cakes Gold Coast | Byron Bay
Follow Marina on Instagram : @marinamachadocakes

Remember to subscribe wherever you get your podcast. Share the episodes and let's chat in the comments.

Support the Cake Therapy Foundation:
1. Cake Therapy - Cake Therapy (thecaketherapyfoundation.org)
2 Buy Me A Coffee : The Cake Therapy Foundation (buymeacoffee.com)
3. Buy The Book: Cake Therapy: How Baking Changed My Life https://a.co/d/76dZ5T0

Follow Sugarspoon Desserts on all social media platforms @sugarspoondesserts

Transcript

Speaker 1: 0:03

Welcome to the Cake Therapy podcast a slice of joy and healing, with your host, Dr Altricia Foster. This is a heartwarming and uplifting space that celebrates the transformative power of baking therapy. The conversations will be a delightful blend of inspirational stories, expert insights and practical baking tips. Each episode will take listeners on a journey of self-discovery, emotional healing and connection through the therapeutic art of baking. There's something here for everyone, so lock in and let's get into it.

Speaker 2: 0:40

Hi everyone. Welcome back to the Cake Therapy podcast your slice of joy and healing with me, your host, altricia Foster, today. Guys, you're going to be in for a treat. Your slice of joy and healing comes all the way from Brisbane, australia. We are joined by the one and only the lumineer a lumineer in the baking community. She's an executive chef, she's a master baker. Her collection of trend-setting cakes are just pure works of art. She's been featured in Bogue in Lane, to name a few. I am excited, I am really overjoyed and excited to welcome into this space cake artist Marina Machado. Welcome to the Cake Therapy podcast.

Speaker 3: 1:35

Oh, trisha, thank you so much for having me. Yeah what an absolute pleasure. It's my pleasure to be here with you. To be honest with you, I barely left last night why I was just so excited to talk to you. It has been a while already. I saw you in February this year but the connection that we had was so deep that I'm always thinking about you, I'm cooking and thinking about your journey and we really deeply connected right through cake.

Speaker 2: 2:16

Yeah, I absolutely agree with you. It's amazing what cake can do for people to bring them together but then it's amazing what cake can do to heal people and to connect through that healing. You know that cake brings them all the way.

Speaker 3: 2:34

It is incredible, thank you, thank you so much. Thanks for having me, welcome, welcome.

Speaker 2: 2:39

So, guys, I tell you that this woman here is a magician in the kitchen. She's a magician in her studio and you know we were scanning to see what we're going to talk about. When I met Marina in February, I knew what her voice would mean and bring to this space. But before we get into the conversation, I want Marina to tell me about her last cake on her page. Tell me, oh my God, which one is that? The last post you made is almost like a baby. It's a vase, isn't it? Yeah, exactly, tell me how did you get?

Speaker 2: 3:18

there Tell me about it? I don't know.

Speaker 3: 3:22

So this is the thing about my cakes. They, the idea comes through and I have no idea how I'm going to achieve it. I'm like I just I just had an idea, an idea of movement that I want to bring and I'm like, my God, how am I going to get there? Which medium am I going to use? And especially that cake, the last one I posted, yeah, the last two vases I posted, they were. They will leave deep in my heart. They were.

Speaker 3: 4:00

I made them in a moment where I was. I was bleeding inside. Hey, my heart was. I was going through very deep healing. This year I've been through deep, deep healing and this cake got me through the very tough part of the healing.

Speaker 3: 4:21

And by making the cake and kindly bringing that soft shape to it. Right, it's simply, it's it. I don't know how to explain. Someone put someone said something in my social media phrase I don't remember the words really, but that cake is so simple but at the same time, so I don't know. It's it's breathtaking in itself.

Speaker 3: 4:52

Yeah, so, throughout trying to bring that soft movement and that shape in two days of making it, it just washed my soul. It really did. It's incredible. Yeah, that cake, truly, it's a change on my my journey in cake design, because until that point I was, the cake, was. My cakes were expressing a lot of a lot of my maybe my angry voice, my sadness, my, just my scream to the world about my frustration too, of my story, my hobby story as a woman, as a mother, as a child. So I was going, with many mediums, many forms, unshaping, perfect, raw, and this one, for the first time, was accepting who I really am and not in need to tell the world with so much emphasis, just being so yeah, it's amazing, marina, and I'm very happy that I asked you about that, because I was like, where did Marina get this from?

Speaker 2: 6:23

I know Because. I know she begs from such a deep and spiritual place. But tell, share with our guests, like who is Marina you know? Share with us. You're bringing in Brazil. Start there. You're early life in Brazil, your energy around? Okay, talk to me, tell us.

Speaker 3: 6:47

Pretty much I'm a full-on Brazilian right. I think I can't really hide that. I've got this. You know energy that I think everyone gets. For some people it might be a lot, but for the ones that I really need to connect that life put me with it really sticks to people. I've got that energy right. I can't really stop, can I?

Speaker 2: 7:15

Right.

Speaker 3: 7:17

So back in Brazil I'm from a state called Minas Gerais and these in Brazil there is a food culture that's very separated by states, right, and where I'm from, the state I'm from is very, very known for its food. It's a very local food that just we can cook Deep. The traditional family is carrying it the mothers teaching the daughters, and the grandmothers and the great-grandmothers all getting together to make lunch, together to eat lunch and then at the same time, get ready to start making dinner. It's where we gather. The houses have big kitchens, the kitchen is together with the living room and so on, and that's the place to be Right.

Speaker 3: 8:18

I come from a family with deep cooking roots and we spend a lot, a lot of time at my mom's farm cooking with my four sisters. We come from big families and I grew up like that and I grew up in Brazil. So throughout my life I mean look, brazil, developing country, you're fighting not to be poor. So you just the families, middle-class families tend to chase the money, right, so you go to university and you got to think about pretty much your parents behind the scenes. They need to go get a career to get your money, not be poor and enjoy life. Yeah.

Speaker 2: 9:19

I mean playing.

Speaker 3: 9:20

I'm being playing and I don't want to offend anyone, but that was. That was my family.

Speaker 2: 9:26

Yeah.

Speaker 3: 9:28

And therefore I went to uni. I wanted to be social worker or a vet or a doctor, but then my parents were like, nah, you know, social work won't bring you any money and blah, blah. I'm like oh God, oh God, oh God, got into the whole pressure and ended up doing business management. I ran some of my little family's businesses around a mushroom company at my mom's farm that we had and then was not giving much money, and my dad used to work in the financial market and dad said to me hey, come here, let's do this, let me teach you this. And I got into financial markets From there on. You know, long story short, I did went to London to study, to do my master's degree. I did an information management. The whole idea was to go back to Brazil and keep going with financial markets. You know, thank goodness I met my husband.

Speaker 2: 10:41

That's good. He said thank goodness you met her husband. But I have a what made you want to do social work? Because you said you wanted to get into social work. What was driving that for you? As opposed to the financial or the economic aspect, you know, the business aspect that was driving your family was driving what was pushing you in that social work direction.

Speaker 3: 11:10

So, since I was young and maybe a consequence of what I went through was young and I'm happy to talk about it if you want whatever you feel comfortable, but I always had since I was a little kid it's almost a nudge to help. I can't help myself Even now and it's not lost. Teaching around the world was a choice to connect to people that needed to hear from me that I could actually touch their hearts or with my own journey, you know, and I always had that. So social work was something like the lines of being able to help, being able to provide, being able to be a part of this world that could make things a little better. The same as a vet. I love animals. I mean, I love animals and I'm always I'm not sure in my life, I'm always with. It just happens that people that need my help are around me and I just drop things and I come in and gather.

Speaker 3: 12:33

I do that Almost like a I don't know a call. I don't know how you call that.

Speaker 2: 12:39

Yeah, yeah. So you've mentioned that your journey was what was motivating your passion towards a work of social work or the social sciences? Sure, if you may, then what is your journey? What was driving you towards social work?

Speaker 3: 13:10

I think, healing, if that makes sense. Am I answering your question right? Yeah, I am in the go. I think so and, to be honest, if I look back, from when I was young and until now, what I'm going through it's a forever journey of healing and maybe healing myself through others, that need of a connection where you can mirror people and then you actually go like, oh wow, let me think about what this is happening. Let me think about it and what is it for me? Because it's not just helping others, it's helping you too, isn't it? Teaching around, as I'm doing, is exactly that. I came back from the teaching in Canada where I met you and I was for two months in deep healing from that teaching, because of you.

Speaker 2: 14:26

Yeah, so you find that giving back has helped you to really heal from the things that you've been through.

Speaker 3: 14:36

Yeah, so it's always. You see, I am an advocate of being real. So this world of social media and this visual connection we have with yeah, it's just, we are bombarded with visuals nowadays and in social media, which is a big part of my business, because I started doing some, just sharing some behind the scenes in my kitchen, and my social media became so big. You know one thing that I struggle a lot is this fake world on social media, and I'm always there telling come on, guys, come back to reality here. This is all very nice. You see me going to amazing venues delivering awesome wedding cakes, but I'm struggling.

Speaker 3: 15:39

I deal with PTSD, I deal with depression, I deal with high functioning anxiety, and all of that comes from a big trauma I had back in my life when I was young, and it was so big in my life, so big, that I actually forgot about it. So my brain shut down all the memories from those traumas in my childhood and I could not remember. But if I look back, I lived by reacting through the trauma I lived. So I was always very anxious, always very irritated, always just unsettled, living in adrenaline. Okay, so I think I lost it because I'm talking so much. Altresia, tell me again your question.

Speaker 2: 16:48

No, it's okay. I mean you haven't lost it. You're right there Because you had mentioned that you wanted to enter into the field of social work because of the things that happened to you and because of the journey that you were on, like growing up in Brazil. I wanted you to kind of touch on what was your journey and what are? Some of the things that social work you thought social work would have healed you from it.

Speaker 3: 17:18

Yes, so pretty much. Then, okay, it's going to be a long story, but then I'll go back okay, okay, so pretty much. Once I started, the situation was once I went through okay, go business management, go finance. I kept going on that, that, that that, and pretty much I got lost, completely lost. And when I met my husband my husband is amazing, he's such a kind soul and he's got a kind, amazing heart and he said to me are you happy doing what you're doing? How about? What are we going to teach our kids when we decide to have a family? Are we going to teach them to chase money? Because you don't seem happy to me. And I want to. I want to. I want to be an example for our, for our kids, instead of a parrot Like just setting them. It's by example. And we both decided to start chasing our passion. But then, altresha, I lived a life until then that I was just doing what I was told to do and by by the time I decided to follow my passion, I didn't know what my passion was.

Speaker 3: 18:47

I was so lost in so many years of following a path that my family set for me, my family wanted for me, and I realized that my entire life I was just living by pleasing people. And then at that time I didn't know about my trauma. I just realized because the first person in my life, my hubby, asked me what do you like doing? And I'm like who, my God does it matter?

Speaker 3: 19:22

Yeah, you know what I mean and I'm like, oh, actually it matters because I'm not happy. And then I started my journey trying to find who Marina is. That's where it started, in London 14 years ago.

Speaker 2: 19:40

Yeah.

Speaker 3: 19:43

So, from there on, how did I? I read some books to try to help me, to get my passion going. What is Marina passionate about? And one reading some books. I remember just the idea of what do you spend your spare time Like. What do you like doing? Like what? Cause I never had hobbies, you see. Yeah, how funny is that no hobbies.

Speaker 2: 20:13

Yeah.

Speaker 3: 20:14

And then I'm like oh, I'm always in the kitchen cooking, always, mm-hmm, I love cooking. And that's how you got there I go deep into it. It's something I can't help.

Speaker 2: 20:30

I feel, unsettled.

Speaker 3: 20:31

I wanna cook something warm to just warm my body and make me feel home. And I have that and I always had that, yeah.

Speaker 2: 20:42

So you know, what I find interesting is like there is a common thread in each of our baking stories. You know, when I speak to bakers, there is this common thread, especially in mine and especially in yours. Right, it's how we started pursuing something else but we ended up ultimately ended up doing other things in the professional world of baking. For me, you know, that was the vaccine signs and all of that. So you made this move to London to pursue your studies in business, but you found yourself cooking again. What was that transition like? Especially in the way that it served your soul.

Speaker 3: 21:22

I know it was so hard, to be honest, because I had no idea what I was doing. There is one part of it which is I love cooking. How am I gonna pay my bills? Okay, I never liked finance. It was always a push for me to learn it. To trade in financial market, I've never, you know, but cooking was like I wanna know more. Buy this one, buy this, buy the book. Oh my God, did you try this? They all let's plant a basil in the community garden, let's see. You know all of that.

Speaker 3: 22:02

And however, we wanted to have a family, how are we gonna? And I had no money, by the way, I was broken, completely broken. So I'm like, how am I gonna transition? I mean chefs in the UK, they don't earn good money. I mean chefs in general don't earn good money. But we were ready to do what it takes to be happy, not chase money, pay the bills that we needed to pay to have an okay lifestyle. We are simple people, okay.

Speaker 3: 22:40

And then Simon said to me, my husband said to me he had some spare money at the time and he said to me if you love cooking so much and you do love cooking, you're always cooking why don't you pursue like a course in culinary school? And I'm like I've got no money. I'm old to be a chef. Chefs start when they are 14 as apprentices and they move forward.

Speaker 3: 23:08

I was, I think I was 26 at the time, 26 or 27. And he went like, look, I've heard about an amazing culinary school here. It's Le Cor d'Hombla, which I don't know how to pronounce properly because it's a French name. But and he, I'm like I can't afford it. This is ridiculous. And he's like you know what? Let's invest in our lives and let me pay this for you. And he paid a course for me and I. That was the start of of a crazy time in my life, where I was in culinary school and at the same time I got a job as a chef at a two Michelin star restaurant back in London and I was working 17 hours per day and waking up, and then on my day off I would go to school and I was juggling all of that to try to learn as much as I could from the best chefs in the world.

Speaker 3: 24:17

Yeah, but it was a journey. I'll treat you there. I will never, ever forget. But, through my eyes. I can go there in a minute. It was just amazing. However, a very difficult one thing is the idea. Masterchef all those you know shows on TV. They make us feel very excited about cooking. However, making money out of cooking as a chef in the industry is a tough one and the hours are tough.

Speaker 2: 25:04

Yeah, I've heard that the hours for chefs are really, really difficult and you mentioned working with Michelin star chefs and I've read where you said that you found yourself making pastries at the Mandarin Oriental in Night's Bridge, right. One of the great pastry kitchens of London. Tell me, marina, what does this experience mean? How big of a deal was this deal? Ah, how big of an opportunity.

Speaker 3: 25:38

Look, those were phone memories. My God, I could go back there. You cook like that. Sounds like a party. It was so good so what happened when I was at school in London. The situation is my heart was always divided between cuisine and pastry.

Speaker 3: 26:04

I couldn't afford both courses. We didn't have the money. We had the money to afford one course and then I did cuisine. So I was doing cuisine at Le Cordon Bleu and I was trying to learn from my friends at school that were doing the two courses. I'm like, please just teach me something. I love cooking pastry. And they would come to me after their classes. They would come to me with the cakes that they made and they would share with me. And I'm like, oh my God, I have to make that. I would have friends around to teach me and so on. So I tried to soak in as much as I could of that knowledge through friendships. They threw the papers, but then I'd work the Michelin-Esteine cuisine with Marcos wearing, and during work I would.

Speaker 3: 27:03

When the girls from pastry were calling sick, then the head chef would come and say who wants to replace pastry girls? And all the guys would go like, oh, I'll never do that. And I'm like, please, please, please give me. So that was it. That was the start of having work experience in the pastry kitchen, which is separated. In places like that they are separated kitchens. The cuisine doesn't share the pastry kitchen Because of smells and utensils with garlic and so on. You don't put in pastry.

Speaker 3: 27:42

But then when it was at school, one of the pastry chefs that used to teach there, she made cakes for the queen. She was like a massive pastry chef and she, her friend, got a job at the Mandarin Oriental as an executive chef and he said, look, I need some people to work here for us to create a new team and so on. Why don't you put on the Le Cote d'Omblard board that I have positions available for interview? And I'm like, oh, oh, my God, I'm going to apply. And I'm like, oh, my God, they are going to say no because I don't have background in pastry. And I just went to them on the interview. I just said to the guys please just get me, I'm going to learn, I'm going to be a sponge, I'll do whatever you want, just teach me.

Speaker 3: 28:42

And the guy was like, OK, I must have a thought. Oh my God, I'm just going to let her in. She's crazy yeah.

Speaker 2: 28:51

Yeah.

Speaker 3: 28:55

It was amazing. I cooked divine afternoon tea in London, the little cute desserts everywhere and room service to all the pastries for it. We had a big kitchen at Mandarin Oriental that we were actually three pastry kitchen at the time. We were Mandarin Oriental pastry kitchen, half in bloom of pastry kitchen in the same kitchen but different brigade. And then there was another one, Babalu, which is one.

Speaker 3: 29:35

Michelin all in the same kitchen and we were just a nice team together, sharing a kitchen in three brigades and sharing some pastry love. So the amount that I learned in that kitchen was absolutely horrendous.

Speaker 2: 29:53

Yeah. So do you think that that's where your love for pastries and cakes started? Did it start there? Because you loved cooking overall. Right, you loved cooking, but so tell me, Absolutely loved cooking.

Speaker 3: 30:10

The passion for pastry comes from a deep addiction to sugar. I love sugar, Absolutely love it, and I can change my three course meal and remain dessert for three desserts. I am a person that I need to watch out because the addiction oh my God, sugar high is so good, isn't it? But it's a problem because it's not very healthy. Since I was young and I remember this, I remember this vividly, I can taste it in my mouth just talking about it. Since I was young, I would my treat as a little girl, like when my parents wanted to take us for a treat. They would ask and I'm like I want to go to the cake shop I want to choose.

Speaker 3: 31:07

like a Brazilian, our background in cuisine is Portuguese, right. Yep, the little tarts, the little chocolates, very deep, deep pastry cuisine. In Brazil it's a lot of condensed milk, like a lot of cakes, are heavy.

Speaker 3: 31:29

So, I grew up like that and there was a famous cake shop where I'm from, where I knew each taste, each cake, and by my mood on the day I would go for the deep flavor one. Or, and there was one that was the hazelnut one, and I loved the hazelnut cake. It was a torched cake, a lot of moves, a lot of chocolate, and one day I was 12 years old. I went to eat my hazelnut thoughts and I realized that the chef had changed the recipe. I couldn't taste the hundred percent the little sugary. It was the praline. He changed the recipe and the praline was not the same. And I'm like. I wrote a letter to the 12 years old. I wrote a letter to the country placing I am accustomed to, concerned about what's happening. I come here every week for the hazelnut cake and you guys changed the recipe. It's not as good as before. What did they say, did they?

Speaker 2: 32:38

write you back. Can you imagine reading that to the chef?

Speaker 3: 32:46

Oh my God, the chef thinks he's a 12 year old, telling me off, but I was right, hey, they changed the recipe back.

Speaker 2: 32:55

Did they? Well, they did. That's good. That's good advocacy for you right there. So you know we did all of this at the Mandarin Oriental in the UK. But you did mention you've mentioned your hobby. He's Australian. Talk to us about how you transitioned from the UK to Australia and into Marina Machada cakes that we all talk about on the Internet. Let's talk about you leaving the UK and how did you start making cakes?

Speaker 3: 33:31

Okay. So pretty much again, we wanted, you know, we lived in London. I lived there for almost four years and I was always homesick. Tropical Brazil, sun is out, humidity is high, that feeling of you know, yeah, the sun, I really miss the sun. So I was getting homesick in London and Simon is Australian, he's half Australian, half English, and he said to me look, let's go to Australia because maybe you will like it. And then I said, you know what, let's visit and then we'll see. And then we came here and visit and I fell in love. Here is just absolutely stunning. We are located in South East Queensland, which you get. You get both worlds here here.

Speaker 3: 34:29

Where I live is a mix of I'm back home, but not being home back in Brazil. I am in my mom's farm in Australia. That's how I feel, and the infrastructure of course, is, you know, we have, you can still live a life in a farm, but you have, you have the city right there, you know, very close by. So he brought me here to a place called Tamboring Mountain. His parents live close by and he he had a piece of land here that he wanted to build a house and I came here and I'm like I love this, I, this is this, this is, this is where we are going to have a family. I just knew it instantly. And then we are like okay, let's live London.

Speaker 3: 35:23

We backed backed for three months in South East Asia. I wanted to learn the cuisine there because I, I, I am really, I absolutely love Asian cuisine and I wanted to get that fusion, because cuisine in Australia there is a massive fusion with Asian cuisine and I wanted to learn that. So three months in South East Asia. Then Australia, hit Australia hard, came here like worked in Michelin, I've got all the experience. Come here, give it to me. I'm going to hit the kitchen very hard. The problem was I'm not in Melbourne, I'm not in Sydney, I am in the Gold Coast Cuisining. That Gold Coast is not as known as the cuisine in Melbourne and in Sydney. Here in Australia, here is a bit more like let's have a laid back lifestyle, enjoy nature, relax, hug a koala and a kangaroo, you know.

Speaker 3: 36:38

And I hit the kitchen. I hit the kitchen down in the Gold Coast, thinking it's just going to be like back in London I'm just going to work 17 hours but I'm going to cook amazing food. Yeah, came here didn't like the food and didn't like the hours I was working. And then Simon and I started thinking about having a family and I'm thinking how am I going to be a mom working 15, 16 hours every day? And when you're working in high-end kitchen like that, your mindset becomes a little like an army mindset. You see, you are trained as a chef to push, push, push, live on that adrenaline all the time to cook the best food. And suddenly I was going with that mindset, the adrenaline hitting me, but then my husband saying to me are we gonna have a family? Are we like, are we what, what, what are we?

Speaker 3: 37:49

yeah, okay, okay, go pregnant go pregnant, had had Clara, my, my, my first little thing, the cute little thing, and was hitting the restaurants is still so hard, high hours, and I missed a lot on my, my daughter's childhood her first year her second year I was working every weekend, all days on the weekend, every evening. Right, those are chef's hours yeah and I am like where is this baking me, right, I don't want to miss out on on. Why did I become a mom then?

Speaker 2: 38:38

yeah, if I have a choice.

Speaker 3: 38:40

What will be my choice? So that's when bits of Marina machado cakes. It started in my life because I also missed cooking pastry. Every time I'm cooking cuisine, I miss cooking pastry, so I come back home and I just bake, bake, bake. If I am working baking, then I miss cuisine, so I come back home and I cook savory all the time.

Speaker 3: 39:06

That's my yeah so all my spare time? What was Marina doing? Cooking cakes for friends for free, I would take. You know it's about the. Can I cook a cake for you? Yeah, and then, marina, do you like? How about the flavor? Tell me, tell me a bit more body, can you?

Speaker 2: 39:35

face the very particular.

Speaker 3: 39:36

Yeah, yeah yeah, don't get the wrong, just tell me the truth. Yeah, pretty much by by the time I I actually realized this could the cooking cakes could become a business? I was actually asking for time off work to cook cakes for people and I'm like, but it doesn't make sense because I'm giving cakes for free. I still need to pay my bills, I still need the money. Everyone is asking for cakes and I'm taking time off work to cook cakes and I'm missing time with my family and I'm here thinking, oh, maybe this could be a business. Yeah, then then my neighbor next door had the cooking school here where I live and she was retiring and she said to me Marina, I'm retiring, you want my kitchen for free. I'm like, what? Like? What do you mean? And she's like I know you like cooking. Why don't you just get my bane to get, get my, my fridges and everything put on the ground floor of your house and and just see, I don't know, it's up to you and I'm like for free, yeah.

Speaker 3: 40:59

I know and that was the start of Marina Machado cakes.

Speaker 2: 41:06

Join us here next week for part two with Marina Machado thank you for tuning in to the cake therapy podcast.

Speaker 1: 41:14

Your support means the world to us. Let us know what you thought about today's episode in the comment section. Remember to subscribe wherever you get your podcast and if you found the conversation helpful, please share it with a friend. Also, follow sugar spoon desserts on all social media platforms. We invite you to support cake therapy and the work we do with our foundation by clicking on the buy me a coffee link in the description or by visiting the cake therapy website and making a donation. All your support will go towards the cake therapy foundation and the work we are doing to help women and girls. Thanks again for tuning in and we'll catch you on the next episode.