We sat down with our cover star, YouTube sensation Yolanda Gampp, to talk inspiration, baking, and the YouTube community. Gampp's channel How To Cake It has amassed over one million subscribers in just over a year, which is in no doubt due to the unbelievable creations she crafts. From everyday baking tips to incredible novelty cakes like the BB-8 cake (you have to check this out), it's fair to say we're completely obsessed.

Parsel: What first inspired you to make a career out of food?

Yolanda: My first inspiration was my dad. I always loved food and baking, so when I wanted to take culinary arts right out of high school he was the one who encouraged me, and was my biggest supporter.


Why did you transition from TV to YouTube?

There’s a lot more control over creativity on TV. On YouTube, I have full control over what I want to make, and how I want to make it. I also get to be myself 100% of the time.


What does it mean to be a part of a YouTube community?

It means a lot to me, it’s such a great community full of creative people using their talents and their personalities in so many different ways. I find it incredibly inspiring to see what people have done to get where they are, where the platform has taken them, as well as what they’ve decided to do with that platform.  

Yolanda starred in Sugar stars alongside fellow bakers before starring in her own YouTube channel.

What has been the coolest thing that’s fallen into your lap since starting your YouTube journey?

I’ve got to say the coolest thing that’s come my way has been the reception I’ve gotten from the viewers. I have my own pack of personal cheerleaders who are always encouraging me and giving me ideas. When I came to this space, I thought about it as putting my work out there, but I never really considered that I’d be received and accepted as a person the way I have been.


If you were to do a YouTube bake off, who would you want to face?

This is a tricky one. I’m just not a big fan of competing because I don’t think that creativity is a competition. It’s the same reason I’ll never be a contestant on a food competition show. It’s just not the kind of environment where my ideas can thrive.

The Beyonce of Cakes, ladies and gents

Oh wait! I want to face off against the guy that makes tiny food for his tiny hamster (HelloDenizen)! I really want to see him make a hamster sized cake, and also have the hamster eat my normal sized cake. Obviously the hamster would be the judge.


Where do you get inspiration for your next cakes?

I have a running bucket list of everything I’ve ever wanted to cake (my Watermelon Cake and Pineapple Cake were on that list), and then I also get some great fan suggestions (like my Sushi Cake). We also pull from seasonal inspirations like back to school or Thanksgiving.


What has been your favorite cake so far and why?

My Turkey Cake. It was really hard to carve, and it was one of the cakes that was most difficult to visualize as I went. But the final result was just so effective. I’m extremely proud of it.  


What is your ultimate goal as a baker? Will you be experimenting with new flavours?

To keep caking, and challenging myself by making cakes I’ve never made before. What I love most about my channel is that I get to make two types of cakes. I love playing with flavours with my Mega Cakes, where I infuse other sorts of desserts into my cake flavour. These balance out my novelty cakes where there are a certain set of rules that I need to follow in order to get them to hold their shape.

Tune in to Yolanda's newest creations every Tuesday!

Is there any food you would rather not try?

I don’t like tripe. I’ve eaten it many times, and just make myself like it. And I don’t know how common this is, but I also don’t drinking a plain glass of cold milk. Cappuccino? Great! Ice cream? Delish! In a cake? Perfect. But just a plain glass of milk kind of grosses me out. Which is so funny, because it’s the number one thing people ask for when they eat my cakes.

Lastly, do you have any advice for those wanting to take their personal passion online?

My biggest advice is just to stay true to yourself. Don’t try too hard, or change yourself into what you think people want you to be. Pursue your passion in the way that you would pursue it, and be genuine.

Sugar and spice and everything nice 

Rapid Fire Questions:

Icing or fondant?

Neither - Italian Meringue Buttercream!

Lipstick or lipgloss?


Heels or flats?

Heels, but flats in the kitchen.

Favourite dessert?

Ice cream!

What would you never order on a date?

A salad that would get caught in my teeth.

Favorite cooking show?

I will always have a special place in my heart for Wok With Yan, because I used to watch it all the time as a kid, and he always had a pun in his episodes.