2024 Valentine's Day Menu!

I have good news and bad…

The good is that you have all filled up my schedule with custom orders, weddings, and large-scale events in February!

The not-so-good is that I’m left with only a few slots for Valentine’s orders…💔

For my locals, I have 4” bento heart cakes for two, and for my nationwide customers, I have delicious Red Velvet Pancake Mix (seriously the fluffiest pancakes I’ve ever had).

If you’re looking to celebrate your Valentine (or Galentine) near or far, you can click here to submit an order inquiry.

Pancake Mixes make the greatest hostess, teacher, and family gifts! I’ll be shipping out the first week of February and have a limited quantity, so make sure to reserve yours ASAP.

For my locals looking for dessert for two, the heart cake is calling your name. Heart cakes are THE thing to have this year, and V-Day is the perfect time to order. Heart cakes will be available for pickup in West Palm, and I just have a few openings left.

I hope you all have the best day full of love - and cake!

xoxo

jorie

Did December Even Happen?

I am so thankful for New Year’s resolutions.

I will support your healthy choices every January.

Because the healthier you decide to be, the more of a break I get!

It happens every year. December is a complete green and red whirlwind, then January comes, and it’s crickets. And honestly, I’m totally fine with that.

This year was no exception, it was just an exaggeration. I am so grateful to have baked all night, every night, and all day and night on weekends. From Thanksgiving until New Year’s Eve, I would pretty much get home from work around 6, bake until 11-12, wake up to finish 30-60 more minutes of baking, and head to work at 8. And then do it the next night.

As much fun as it was (because I love Christmas baking especially), I was in dire need of a break.

I’ll pause to say that if you didn’t hear from me in December, you really shouldn’t take it personally(!!).

This December I tried a few new products like my Cookies for Santa and Christmas Morning Pancakes (below). I wasn’t sure how they would do, but when I had to keep recording my packaging, I took that as a great sign.

If you missed my Christmas pancake mix, mark your calendars for my Red Velvet Pancakes hitting my shelves for Valentine’s Day! These ship, so plan accordingly. ;)

In addition to new products, I also dove right into corporate orders, thanks to Wincore and some local South Florida businesses. They were so fun to bake, assemble, and ship out or deliver.

If you’re looking for client gifts, teacher gifts, or anything to ship, let me know and I’ll send you my shipping menu!

I hope you had a very Merry Christmas and a fabulous start to 2024. May it be the sweetest yet!

xoxo

jorie

Amazon Stocking Stuffers for Bakers

Black Friday is just around the corner!

I think we can all agree that stockings are one of the best parts of Christmas. They can really be filled with anything, but what I look forward to most are the useful gadgets I wouldn’t think to buy myself.

If you have baker friends and family members, these Amazon stocking stuffers are perfect additions to their kitchens. Even if they’re not bakers, some of these are especially useful for all-purpose kitchen tasks.

AMAZON STOCKING STUFFERS

  1. Mini Rubber Spatulas

Link: https://amzn.to/47kLoRM

A little spatula education: full rubber spatulas are the way to go. They are the most durable and easy to hand wash or stick in the dishwasher. I’ve broken at least 6-8 wood-handled spatulas from washing over and over and mixing thick buttercream, or it could just be my sheer strength. The mini ones are ideal for small portions, scraping peanut butter jars, or mixing icing colors. I use them constantly!

2. Ateco Large Star Piping Tip

Link: https://amzn.to/48v4VQQ

This is THE piping tip for cupcakes. Anything smaller than this will leave you with flat, disappointing swirls. I have about a dozen of these that I keep on hand all the time to fill with different icings. For beginners or advanced bakers, these large star tips are a necessity and basically do all of the pretty work for you. They’re also good for piping whipped cream on pies, and I’ve even seen kitchens use them for swirling mashed potatoes (but I think I’ll stick to buttercream!).

3. Edible Gold Dust

Link: https://amzn.to/3QJPQnD

Anybody can take their baked goods to the next level with a sprinkle of gold. The powder can be dusted over cupcakes, brownies, or cookies, or you can mix in a little vodka (or any liquid containing alcohol, like vanilla extract) to make a paintable gold spread. I’ll use a small paintbrush to lightly brush the edges of cupcake icing, or use on the background of a cookie before decorating. People go crazy over a gold sparkle!

4. Mini Liquid Measuring Cup

Link: https://amzn.to/3FLmz5O

Officially the most convenient way to measure ounces and tablespoons, this small measuring cup holds up to 2 ounces, or 4 tablespoons. No more balancing (and spilling) vanilla extract in a spoon! I use mine mostly for extracts, corn syrup, and small amounts of water, but it’s also great for quickly mixing up a cocktail.

5. Small Angled Spatula

Link: https://amzn.to/45Y4axu

I have to say, these small angled spatulas will truly change your baking world. They’re the best tool for icing small cakes, spreading icing on a pan of brownies, or even icing cupcakes. Since having them in my drawer, now I reach for them to spread peanut butter on toast or cream cheese on a bagel. You will never want to use a butter knife again!

6. Piping Bag Ties

One of the biggest barriers to learning how to use a piping bag is having the icing spill out the top when you’re not expecting it. Not only does it make a mess, but it doesn’t allow you to learn the technique, and then you give up and never use one again. These tie right around the top of the bag to keep the icing inside and help you maintain consistent pressure, allowing for an even flow of icing out of the tip. I use them for all of my decorating classes and there’s never a mess to clean up at the end.

Happy shopping, my baking friends! Let me know your favorite products here or if there are any you’re in search of this holiday season.


If you enjoyed my gift guide, share it with your friends and family! My Newsletter subscribers are always the first to receive my gift guides and special offers.

*Links are Amazon Associate links specific to Jorie Cakes and are eligible for commissions.

Christmas Gift Guides are Here!

I’m here to help you get your Amazon carts ready for Black Friday!

Today’s post is the first of my carefully curated Christmas Gift Guides. I’ve chosen all of the unique accessories in my kitchen that make baking more enjoyable and comfortable. Whether you spend hours and hours at your counter like I do, or you have friends and family that love to bake, these are gifts that will be put to good use in any kitchen.

Below the Guide are links to all of the products with the reasons why I love them.

UNIQUE AMAZON KITCHEN ACCESSORIES

Phone Stand

Link: https://amzn.to/49pmq5y

Colors Available: Black & Rose Gold

I use this constantly to prop my phone up to easily look at recipes (or if we’re being honest, watch TikTok while I’m washing dishes). I highly recommend keeping this in your top drawer. Now that I have it, I really can’t bake without it.

Fatigue Mat

Link: ttps://amzn.to/3QNDf3a

Available in 13 Colors (I have Grey)

I can’t lie, we got this from our wedding registry and it has been a total game changer at our kitchen sink. I’ve been through a lot of fatigue mats, and this one has held up spotlessly for over a year (and I use it for hours a day!). I can tell the difference in my knees and heels just be standing on memory foam instead of tile.

Pot Lid Holder & Spoon Rest

Link: https://amzn.to/40pmjmA

Color: White & Gold

Alright, you have to see this one to believe it works. One side holds any size/weight pot lid, and the other is a spoon rest. This lives on our stovetop constantly and is very easy to hand-wash. I have to give credit to my Mom for finding this one — I can say firsthand it makes a great gift!

Glass Coffee Mug

Link: https://amzn.to/3StyGw6

Available in 5 Colors

This vintage-style mug is the perfect way to either keep your coffee warm, or have a built-in coaster with the glass piece that comes with it. Not only is it an aesthetic home coffee experience, but it keeps you from having to microwave your coffee when you get too busy working to drink it.

Ring Holder

Elephant Link: https://amzn.to/4649jE2

Crystal Link: https://amzn.to/47qhonW

If you work a lot with your hands, this is an absolute must-have at your kitchen sink. It’s the most underrated kitchen gadget I have! I always wear my rings and don’t want to go up and put them in my jewelry case every time I go to do dishes. I started keeping my favorite little elephant ring holder by our kitchen sink — and it’s incredible! I can now (safely) keep my rings on the counter while I do anything that could be damaging to them. If you’re not into the elephant look, I’ve also linked a beautiful crystal ring holder.

Under Counter Adhesive Lighting

Link: https://amzn.to/3snkGcz

Color-change options into 12 different colors

If you’re like me and want a quick fix for a low-lit kitchen, these remote-controlled adhesive lights are a great way to add light without having to hardwire anything. I stuck them under our top cabinets for some added light. It really makes a difference for night-time cooking and baking. I keep them on the white setting, but the colors are fun for holiday parties.


If you enjoyed my gift guide, share it with your friends and family! I have more lists coming for Black Friday, so keep an eye on your inbox, and happy shopping!

*Links are Amazon Associate links specific to Jorie Cakes and are eligible for commissions.

The Party Trick you Need

Everything in life is a skill, and those skills need to be practiced.

In all my days of baking for and attending parties, I’ve noticed one skill that is wildly untaught, and as a result, all our parties suffer.

If you’ve ever been served a pile of cake crumbs with some icing smeared on the side of the plate, I'm here to help make sure that never happens again. For some reason I’ve made it part of my life’s mission to educate and put a stop to massacred cakes.

Cake Cutting: Let’s talk about it.

This may be my only party trick, but it’s really is a good one to have.

There are lots of ways to cut a cake. Most of them are wrong. Thankfully, I have two right ways for you.

I’ve just released my Cake Cutting & Serving Guide at the end of this post! I promise it’s in your best interest to read it, study it, and practice it (if you can) before attending your next party. If you enjoy being a hero, then this is definitely for you, because nobody ever knows how to properly cut a cake when the time comes. I’ve even attended weddings that the caterers have packed up and left, and there’s no one there to cut the cake!

Method One: Pie Style

This is your typical party slice. It’s great for smaller (4” - 6”) cakes and is the easiest to balance when cutting. I like to make one cut directly through the middle of the cake, then make smaller cuts starting at the middle and pushing down with a clean knife. I only use a cake/pie server to lift it off the cake board. The blades are never sharp enough to give you a clean slice.

Bonus tip: Cut the pieces smaller than you think — they end up being tall and thick cuts, and then there are usually half slices left on everyone’s plate.

Method Two: Checkerboard

The checkerboard is the best bang for your buck when it comes to servings, especially on larger (8”+) cakes. It also leaves you with smaller looking slices, but the height makes up for it and the pieces are even squares. I advise my clients to try this method when they’re trying to feed a lot of guests out of one cake.

You’ll need plates to catch the pieces for this one! I start from one side and work my way to the other. Since you start on one side, the corner pieces are quick to fall over. I cut one row at a time, plate each piece, and then do the same on the next row.

No Matter What…

Please, keep the pie servers away! At least for the cutting. The only tool you need is a sharp, clean, kitchen knife. Wipe it with a paper towel in between each cut to avoid the crumbly mess, especially if your cake is at room temperature. To make it easier, try to keep the cake chilled to give you a more solid base to cut into.

I guess I have a lot to say about cake cutting! The next time you go to serve up a cake, I hope you can pull out these skills and impress all your friends. Don’t forget to post and tag me on Instagram @joriecakes_ so I can see your work!

Cheers,

jorie

New Products Available Nationwide!

Bring Jorie Cakes to every party, nationwide.

I’m opening a shop…

An Etsy Shop!

I’m entering the world of custom cake toppers, and you’re the first to know about it. Since buttercream doesn’t travel well in the mail (yet!), I wanted all of my customers to be able to have a little bit of Jorie Cakes at their parties, no matter where they are in the world. The shop has just launched with the first two products: Custom Pet Cupcake Toppers (above) & Custom Happy Birthday Cake Topper (below). Find everything under my profile, JorieMakes!

In my Shop you’ll also find some digital Wedding Planning products — I’ll tell you more about those in my next blog.

If you’re ever in need of a specialty custom topper not on my site, just let me know! My blog readers always have first priority ;) I’m happy to provide any topper, for any party, anywhere. You can also purchase directly from my website under the “Shop” tab at any time.

Explore my shop

Cheers, Friends!

jorie

Updates from SoFlo

Hi! We’re safe! I know many of you are wondering about us & Hurricane Ian as it’s making its mark all over Florida. Praise God, somehow we’re in the one tiny little pocket of the state that’s not experiencing the full hurricane. My husband and I decided to stay put in Palm Beach and ride out the tropical storm. So far, it’s been wind and rain with storms, but nothing too crazy.

In other news…

I’m using today to create some content and update some website things. Plus, preorders for my Flavors of Fall Treat Box are still open! If you or anyone you know is in need of some fall coziness in South Florida, click the picture below to place your order.

This is also a soft launch for CAKE POPS! After years of declining orders, I’m — finally, slowly, but surely — opening up my menu for cake pops. Mostly because they’re so dang good, and they’re a great single-serve party option. Anyways, you don’t want to miss the s’mores flavor! All the benefits of a campfire without having to go camping (if you know, you know).

Thank you all for your continued support and prayers as we adjust to life in Florida and now, in hurricane season. Take care and talk soon. ❤️

Xo,

jorie

Welcome to Life Lately!

It’s been awhile — and I have A LOT to catch you up on. Since my last email, I have another degree and a new last name, not to mention a new husband, apartment, and job. I guess that about sums up the last 10-ish months of life, but it’d be a disservice not to share details below. Hang on for the ride — it’s a wild one!

Spoiler: this is our WEDDING CAKE! Photo via Caitlyn Weathers Photography

Let’s start with engagement:

In September, Seth and I decided to get married.

Photo via Caitlyn Weathers Photography

But we had to graduate first.

Photo via Emily Reid Photography (fellow Berry alum!)

So we did!

May 2022 — Seth received his Bachelor’s in Chemistry and I completed my MBA (hallelujah), both from Berry College where we met on the golf team.

And then we had to pick a new city, pick a grad school, and find a place to live.

So we picked Jupiter, Florida (for obvious reasons — see below).

But also as a result of a lot of prayer, maybe the most ever in our lives, and a place at Scripps Research Institute for Seth.

To answer your question, no, I am not going back to school. I put in two more years than I ever planned for my MBA!

Then I finished out my job at Berry (no more chickens for me), started looking for a new job, and moved a 20’ Uhaul to our one-bed apartment.

Don’t ask me how it all fit, I still can’t figure it out. (Thanks to my dad for loading, driving, and unloading all my stuff, couldn’t have done it without him!)


AND THEN…

Photo via Caitlyn Weathers Photography

We got married! It finally happened and it was PERFECT!

I have so much wedding content to share, but I have to finish out the timeline and updates first:

Because I can’t leave out our honeymoon to our favorite little city of Savannah. It was wonderful!

Since then, we’ve settled in Florida and are figuring out our new life. Everyone’s next question is “So what about Jorie Cakes?”

I wish I had a firm answer, but it all depends on how quickly I can learn the Florida baking regulations and apply for licensing. For now, baking will mostly be our way to make friends (it’s worked before!). Long-term, I’d love to get setup and break into the wedding cake world in Jupiter. Even after coming off of our own wedding, I can’t seem to get enough of the industry, though I’m glad the only weddings I’ll be involved in will be for other people!

I think that about does it. In this bullet-point summary, there’s a lot of details not included. Like the patience, endurance, and faith all of this took. The Lord is good to us, and that’s pretty much the only reason all of this happened.

Until next time, friends! Thanks for following along this crazy journey.

Cheers!

Jorie Jolly (check out that name!)

Hey, Stranger!

Hey, Stranger!

Well, maybe not stranger. No one on here is a stranger, and I like it that way!

It’s been so long since I’ve logged on to my own site that I feel like the stranger here. Tonight, though, I had a revelation, and that is…

I like to write.

There! I said it. I like to write, and I just so happen to have a blog on my cake site, and I don’t have to keep limiting myself to only blogging about cakes. I thought all this at the gym, which was after class, which was after work, which was after homework. Needless to say, it’s been a long day, and I didn’t think I had much left in me. However, it was like an internal alarm was going off in my head that, at 10:30pm, caused me to (cautiously) speed home, air fry some chicken nuggets, and get to my laptop ASAP.

This might have also been spurred by last week’s trip to Pennsylvania for Cheese Class at Penn State. Yeah, you read that right. Cheese Class! I’ll enlighten you with my new-found cheese-making knowledge soon, but back to the blogging for now…

Cheese Class certificate — it’s legit!

The truth is, I’ve been waiting for circumstances to be right to do this. Well, really, to do anything that I love. I’ve been in a season of life that’s simultaneously full of beauty and growth and wonder, as well as discouragement, frustration, and extreme fatigue. I’ve come to realize those things are never going away (Enneagram 3, anyone?).

Every day I wake up feeling extremely blessed to know what it is that I love to do — what engages my creativity, challenges my strategic thinking, and, for thirteen years, has never felt like work.

And that is baking cakes.

A recent wedding I did that I cannot get out of my mind! The entire day was as dreamy as this gold-tinted photo.

What’s been difficult with this knowledge is the inability to actually do what I love every day. As I’ve been working full time, earning an MBA, and planning our wedding (!!!!), cakes have had to take a back seat. I’ve been extremely intentional the past few months with narrowing my schedule down to only the essentials, thinking that would relieve some stress. To a degree, it did, because I’ve been able to spend some of the time with the people I love most. But it also cut out the time I spend doing what I love in the kitchen.

There’s not much I can do about my circumstances when it comes to work and school, and as much as I’d like to, I can’t make much more time for cakes in the next few months.

So, that lead me here. Writing. Thinking. Playing with words.

I really have no plan for where this is going to go, or if it will even go anywhere, but I do know that I like doing it. I also know the Lord has given me a lot of testaments to His goodness, and it’d be a real disservice not to share them.

Starting with the circumstances thing. They aren’t changing, and I’m done trying to tunnel-vision my way through them. I was specifically placed (and kept) in Rome, GA, doing exactly what I’m doing, with the exact people I have around me, for a specific purpose. Plus, I have a wonderful fiancé (like the kind you find in Hallmark movies) who brings light to my life every day as we enter an entire life together. And he won’t be my fiancé for that much longer — and I sure as heck don’t want to miss that!

See, here he is! And Seth, when you read this (I know he will because I signed him up for these email chains which is borderline illegal), please just know I love you. A lot :) (photo credit to Caitlyn Weathers Photography)

Even on the toughest of days, circumstances are only circumstances. They may change, they may not. But I’m here to make the most of them using the platforms I have. I hope you can do the same, too! And if/when it’s hard, we can help each other along. After all, we’re all here for far more than just circumstances.

I hope this finds you well on a late Tuesday night. I’m better go to bed so I can get up and do it all again tomorrow!

Until next time,

jorie

PS — I haven’t seen the chickens in awhile (and that’s ok with me), and, yes, I will be making our wedding cake (more on that later!!)

Let's Talk About Life (and Chickens)

Since we last met on here, I’ve made over a hundred new friends as I’ve started working full time. The thing is, they all have feathers and a beak and very bad control of their bladders (if ya know what I mean).

joriechickens.JPG

I’ll say it — I’m not a farm girl. I’m not outdoorsy. I don’t like camping or most animals and I’m sitting at my desk looking at my two dying houseplants.

However, over the last year, I’ve completed half an MBA while learning to like working in a barn, driving trucks, and putting a fresh coat of paint on almost everything in sight. I’ve learned to keep sunscreen, old tennis shoes, work gloves, and at least one hat in my car at all times — because I’ve also learned how to pull a tick out of my hair and walk through any sort of miscellaneous brown substance on the ground.

I hope you understand that this is basically a modern-day miracle.

I grew up on golf courses and in nice, air-conditioned kitchens. I’m really good at grocery shopping and actually just shopping in general. I like things cleaned and organized and I like operating on schedules. This is quite the opposite of my new work environment — and it’s actually making me a better person. The closest thing I’ve ever done was 8 years of Girl Scouts, but I was in a troop that had bowling parties and spa days and “camped” in cabins.

Your next logical question — as is mine most days — WHY?? Why are you doing this?!

Because, perhaps most of all, I’ve learned that it’s not the work you do that matters, but the people you’re with. Through an inspiring supervisor and some very hard-working student team members, I’ve experienced more brain power in one year than most witness in an entire career.

colossians323

There are good days, not-so-good days, and days that require a lot of problem solving and sweat equity. It’s so fun! Really, it is. Mostly because, at the end of the day, we all know we’re in it together, and working for the betterment of everyone around us (whether they have two legs, four legs, utters, or beaks).

With all that said, this is my newest life update for you: Jorie Cakes has been a little quiet. Don’t worry, I’m still baking, and will be baking forever! In this season of life, I’m adjusting to new full-time job, grad school, and personal priorities, which means cakes have fallen a bit to the back burner. They’re still very much in my long-term vision, as I hope one day to fulfill what I believe the Lord’s called me to do: celebrate others through cake. But for now, I have lots of things to learn, lots of people to care for, and lots of jobs that need to be done outside of my kitchen.

Don’t get me wrong, I’ll still be taking orders when I can and I keep my customers a top priority. Sometimes baking is what maintains my sanity, so it’s best for everyone if I keep it up!

joriebeaker.JPG

I appreciate everyone who asks about my business or comments on the posts they see on social media. That means the world to me! I wish I had more time to dedicate to all of that fun stuff, but most nights are spent either in class or in recovery mode from shoveling out barns (which is actually a great workout!!).

I’d also like to encourage everyone that God can use your skills and abilities in ways you could never imagine, as long as you’re willing to learn. Never in my life would I have imagined the phrase “chicken coop” to be a part of my daily vocabulary, but it’s been surprisingly fulfilling and fun, living and learning totally outside of my comfort zone. I don’t do my job perfectly, in fact there are many ways I could do it a lot better, but I feel very blessed to even be able to do it at all. I have no doubt that all of these things I’m learning now will greatly benefit Jorie Cakes in the future.

So, loyal readers, carry on as though the work you’re doing is going to change the world — because it just might change someone’s world in the process.

With love and lots of eggs to collect,

jorie

*Note: My job is also a lot of event planning, market-hosting, and office work, which is much more my style. But those things don’t make for as good of a story!

Hello, World!

Hiya!

It’s been a minute since I’ve sat down at my laptop to write anything other than a grad school essay — this is already more fun.

As it turns out, when the whole world isn’t in isolation during a pandemic, life carries on, and blogging takes a back seat. I thought my loyal followers could use a life + business update, just to let you know I’m still around, still baking, and occasionally getting the recommended 8 hours of sleep per night. So, here we go!

IMG_2415.jpg

To answer the most common question I receive nowadays, yes, I graduated from undergrad, and yes, I’m still at Berry. Another “yes” — I’m still part of the Berry golf team, though coaching more than playing this season. In December, Berry was kind enough to hold an actual graduation ceremony for the class of 2020. It was wonderful! Now I officially have a diploma that grants me a degree in Business Management with a minor in Spanish.

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Fast forward to now, halfway through my second semester of grad school at Berry, pursuing an MBA. With that comes my graduate assistantship with the Center for Student Enterprises and Entrepreneurship Development. Until May of 2022, I’ll be working closely with Berry’s student entrepreneurs and our 15 student-run, campus businesses. That entails web design, social media promotions, event planning, point-of-sale system operations, as well as skills significantly outside of my wheelhouse—staining furniture, buying tools at Home Depot, and my personal favorite: building a chicken coop.

My new work uniform — after a very muddy 40-degree day at the coop

My new work uniform — after a very muddy 40-degree day at the coop

Yes, I’ve become quite handy, or at least less unskilled than I was before, and deeply immersed in the foreign and semi-intimidating world of agriculture. And I think I like it! I mean, not enough to, like, live on a farm, but enough to sustain 2 years of grad school fun.

In the midst of all my new-found manual labor jobs, I can be found studying, cooking, baking, or working at my other favorite job as a cake decorator at Honeymoon Bakery. I’ve worked very part time at the bakery for over a year-and-a-half now, and I absolutely love it. The atmosphere, the business, the sheer volume of cakes going out the door, all inspire me to keep learning, growing, asking questions, and of course, sampling new products. If you ever find yourself in Rome, Georgia, make sure to take a walk down Broad street and stop in—I recommend literally everything on the menu. Here’s some of my work:

My last involvement for this semester is hanging out with the Berry Golf team. I’m so grateful for an extra year with them! Berry golf is my family, and there’s no one else I’d rather drive to campus for 7am workouts. With all of my day jobs, it’s hard to get out to the course to play or practice, but I’m fortunate enough to volunteer coach (AKA deliver snacks to the team and offer moral support) and play with them when I can.

March 2021 — The girls team in Savannah!

March 2021 — The girls team in Savannah!

There you have it! A brief rundown of my life in a blog post. Let me know about your cake needs - filling orders is my mental break from studying corporate finance and swinging a hammer at the chicken coop!

Talk soon,

jorie

3 Non-Diet Lessons From Whole 30

It’s October. !!!!

Thirty-one days ago I began the adventure of Whole 30, a cleanse that strips your diet of grains & gluten, dairy, soy, alcohol, and sugar, just to name a few. In essence, it’s a thirty-day science experiment to see which food groups affect your body and how they do so. It’s also a thirty-day period to knock any bad habits, start again, and build a healthier relationship with food.

It’s hard. But doable!

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Even though I’ve finished the 30-day cleanse, I’m still only halfway through the process. The reintroduction phase—adding those food groups back into your diet, gradually—can take up to thirty days, and in itself is a science experiment. It’s also a strategy that protects your body from going into shock after downing an Oreo milkshake on day 31 (yikes).

Over the month of September, I learned a lot. I learned a lot about food, how God intended us to eat it, and the power it has over us mentally, physically, and socially. I could write about the diet part of the experiment, but I’d like to take this post to share my three biggest takeaways that aren’t directly related to food, but that I wouldn’t have learned without drastically altering my diet.

3 Non-Diet Lessons From Whole 30

  1. I’ll get over it

Couldn’t have that pasta/taco/ice cream/latte that my friends were having? Got over it.

Had to settle for a La Croix instead of a margarita? Got over it.

Went to work/class/bed hungry? Got over it.

See the pattern? The saying “this too shall pass” is the ultimate mantra of Whole 30. Those tempting old habits that, at the time, feel like they’ll make or break you if they’re not resolved eventually end up passing. It’s quite amazing to witness. During Whole 30, when you can’t have those foods you find yourself eating even when you’re not hungry, are completely off limits. In fact, you’re not even supposed to sub out grapes or cauliflower chips for Reese’s Cups or tortilla chips because the purpose is to knock the habit, not just satisfy it with something “healthier”.

In the end, I got over all the times I was hungry and/or bored, and guess what? I survived, and it proved that as much as I have the power to say yes to a 10pm brownie, I have just as much power to say no, and feel better because of it.

2. I’m an all-or-nothing person

I have two mindsets: zero or one-hundred. There’s no in between, and it only took me a few days to realize this. Since so many unhealthy choices were just completely off the table, I didn’t even notice their absences. Thanks to accountability from my housemate, Gabrielle, who was also cleansing, and everyone I publicly alerted on social media, giving in was not an option.

I may be a lot of things, but a quitter isn’t one—especially not on a public stage. If I live without strict discipline, I’ll never commit to living a “healthier life” and I’ll continue to eat just one more of everything until I can’t eat any more. However, if I commit to 30 days of eating eggs, sweet potatoes, and steamed broccoli, by golly I’m going to do it, and I’m going to do it wholeheartedly.

Over the past thirty days, I realized that my all-or-nothing mentality carries across my entire life. Seriously!

Even when it comes to lights—I either turn every single light on in my space (which is like 7 lamps and a candle), or I work in complete darkness. All or nothing.

If I have 47 fondant roses to make, I’ll either sit down and make all 47 or I’ll put it off until I’m mentally ready to commit to starting and finishing the entire project, because I know I can’t leave it undone. All or nothing.

This, my friends, was an absolute revelation. I don’t have the personality that can only eat one bite of cake. I either eat it all, or I eat nothing.

3. I’m stressed

Ding! Ding! Ding! We have a winner! And it only took thirty days of extreme dieting to understand that I tend to carry around a little (a lot) of extra stress.

Actually, it only took 20 days. On day 20, I was processing through my progress, and decided I hadn’t seen as many results as I thought I should. A little disheartening, yes, but nonetheless revolutionary. My diet was solid (except for the occasional overdose on plantain chips), I was exercising, I was drinking only water and black coffee, yet almost no weight loss and my energy level had significantly decreased, when it was supposed to do the opposite according to Whole 30 insights.

Then, it hit me. I. Am. Stressed. That is precisely the barrier between me and my goals, and I think it has been for a long time. On day 20, I decided to stop stressing (All or Nothing—case in point). Then on day 23, I noticed significant weight loss, an increase in energy and mood, and more time in the day to stop and smell the roses. It was truly miraculous.

At this current time, I’m doing no more or less than I was on day 20, yet I feel like a totally different person. I can’t say it’s diet related, but because my diet literally had nothing in it that could be blamed for plateaued results, it had to be another cause. Low and behold, it’s been stress this whole time.

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I could go on and on and on about my experience with Whole 30 (and I’m happy to, if that’s what you want!), but I’ll conclude with a simple acknowledgment that I could have never conquered thirty days of sacrifice without three things:

  • two weeks of deep research and mental preparation before day 1,

  • my housemate and sounding board, Gabrielle,

  • and the convicting parallel to the ultimate sacrifice of Christ on the cross, which makes my sacrifice of gluten and sugar seem so overwhelmingly small and humble.

And for all of these and more, I am grateful.

Cheers,

jorie

Favorite of the Day: TAG's Carrot Cake

It’s September—and finally less than 90 degrees—which somehow flips the switch for every American to suddenly crave drinking a Pumpkin Spice Latte while navigating a corn maze in a giant flannel shirt. Don’t worry, I’m guilty of that, too.

Good news: I’m here to tell you there’s more to fall than pumpkin-flavored-everything. Really, all you need is this:

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TAG’s Favorite Carrot Cake.

You might ask, “What is a TAG?” but the correct question isn’t what—it’s who.

TAG (Theodore Alfred Guarasci) is my grandfather, or Papaw as our family knows him. His initials not only serve as the name we give to hostesses at restaurants and to baristas at Starbucks (good luck spelling “Jorie” or “Hodapp” in a hurry), but more importantly they made up the name of TAG Market, his grocery store in Ohio.

What’s important about my grandfather is that the man loves (LOVES) carrot cake. His standards, though, for carrot cake are very high: can’t be too dense, too dry, to carrot-y, too crunchy, too smooth, too sweet, or too spiced. At least, those are the characteristics I’ve gathered from our family’s evaluation of multiple types of carrot cakes, and we like to consider ourselves experts.

It’s no secret that the road to any good Italian’s heart is through their stomach, and carrot cake has an express pass. Just mentioning the words causes a Pavlov’s Dog-type response among the famiglia. Well, except for one member.

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Full transparency: Carrot Cake has always been one of my least favorite cakes to make. Thankfully, I’ve outgrown that opinion and now I enjoy creating the rustic swirls of cream cheese and pecans. But for the longest time, my grandpa would literally ask for one thing—one thing ever!—a carrot cake, and I would dread making it because of the temperamental nature of the soft cream cheese frosting. So I just wouldn’t make it unless it was for a customer. Seriously, I used to groan at the very thought of having to decorate with that stuff because it would just slide of the cake and be an ugly mess.

What I didn’t realize, though, is that ugly mess tastes FANTASTIC.

So I learned how to make a stiffer, workable frosting, and taught myself how to like making carrot cakes. Clearly, they aren’t going out of style any time soon, especially not when you have 76 Italian relatives.

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I’m here to say that I might have been wrong about carrot cake. Though I still don’t understand WHY there are CARROTS in a CAKE, or better yet, WHO came up with that idea(?), I’d like to point out the simple fact that it. tastes. good.

My grandpa-approved carrot cake includes a high ratio of finely shredded carrots and chopped pecans flavored with a cinnamon undertone that seems to refine the aromatic batter. Top the golden orange cake with generous swirls of vanilla cream cheese frosting, and you’ve got yourself breakfast, lunch, and dinner.

At first you think it tastes the best warm from the oven (even without frosting), and then you try it chilled to perfection after the flavors have macerated, and you realize that it just got even better. There’s moisture from the carrots, crunch from the pecans, and silky smooth cream from the frosting. It really has something for everyone.

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If you’re looking to complete your fall menu, carrot cake is the way to go. Don’t take it from me, just as my grandpa. He’ll tell you it’s the best thing you’ll ever eat (that is, if I’m in the mood to make it!).

Good news, now I’m always in the mood to make it. ;)

Happy fall, y’all!

jorie

FAQ #4: Do you make ____ free cake?

FAQ #4: Do you make ____ free cake?

Let me explain this question. It’s really multiple questions wrapped into one, just insert any of the following words for the dashes: gluten, dairy, sugar, peanut, carb, fat, oil, butter, etc. You get the idea.

While I wish I could answer yes, unfortunately I haven’t had the time, energy, or resources to devote to creating a diet-friendly menu. As important as it is to meet specific dietary needs, I can’t bring myself to offer products anything less than spectacular, and I’ve found that rather challenging without using gluten or sugar or butter or dairy.

However…

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I had the perfect opportunity to experiment last week for a very special birthday that required Keto cupcakes. The Ketogenic diet is a high-fat, low-carb diet. It excludes gluten, added sugar, and basically everything on my menu aside for, maybe, the fresh strawberries I occasionally use as a garnish.

I searched the depths of Pinterest for Keto Chocolate Cake recipes, and found the best-reviewed recipe for Chocolate Fudge Brownie Cake with Chocolate Ganache. I have to say, it’s not bad. Admittedly, the ganache is a little bitter because of the 100% unsweetened cocoa, but the cake actually tastes like a fudge brownie. The texture is a bit crumbly, and serving it warm relieves some of the density, but overall I’d eat it again, especially since it’s only 5 carbs per serving.

I was meaning to snap a picture of the leftover one I ate for breakfast, but apparently I ate it too fast! The plain cupcake with a spoonful of almond butter, microwaved for 20 seconds, was an incredible way to start the day. I did hear decent reviews from the customer, though she’s been on a Keto diet long enough that anything that even resembles chocolate will be well-received!

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While these won’t be on my permanent menu, I’d highly recommend all my health-conscious customers to check out this recipe if you’re craving something sweet.

I think this is the perfect time for me to announce that for the next 30 days I’ll be living off of meat, veggies, and the occasional fruit on the Whole 30 diet. You might’ve heard of this, but it’s very similar to Keto in that it excludes sugar, grains, alcohol, soy, legumes, and dairy in favor of whole foods.

Please send prayers.

Seriously. All of those things I just named, I LOVE.

You might wonder why I’m committing to 30 days of basically celery sticks and water, and actually I’m wondering the same thing, but I’ve always been a health geek, researching nutrition, exercise, and how the body works in my free time (ironic, I know, considering my life purpose revolves around creating things purely out of sugar). Whole 30 is a crazy experiment to see how the body reacts to eliminating processed foods. I’ve thought about it before, but this time my housemate is committing with me, so on day 3 when I’m hangry and threaten to quit, I can’t!

I’m telling you this because in my pre-Whole 30 research, it suggests telling as many people as possible so you have a greater likelihood of holding yourself accountable. So, faithful followers, I’m doing Whole 30 for the month of September!

I’d invite you to join me in this 30-day whole-foods-only journey, but I’d really like you to keep ordering cakes (wink!). So instead, you can follow my 30 days on my Facebook and Instagram Stories. Basically, with my updates, you can do Whole 30 without doing Whole 30. You’re welcome.

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We’ll see if the next 30 days influence me to add gluten/dairy/sugar free options to my menu (one day, I really do hope to have these readily available for all of my customers—after all, everyone deserves to celebrate with a piece of cake!), but until I can legally ensure they meet dietary criteria, and until I can make them taste not like you’re eating a raw cocoa bean, I’ll keep experimenting when I get the chance.

I’m looking forward to seeing everyone online for the next 30 days and beyond. If you’ve got any recipes, tips, or tricks, I’m all ears. And in the mean time, for all my customers who’ve placed orders for September—I’m begging you, have a slice for me!

Cheers!

jorie

Birthday + Business Update!

Remember these Dairy Queen ice cream cakes? The Blizzard ones with layers of ice cream and Oreos and whipped cream and, oh yeah, the Oreo Fudge center??

I do. I love them. I remember having a DQ cake for most birthdays as a kid, except for the year my mom got me a Barbie Doll cake (a classic).

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Anyway, in the spirit of growing up (23 years of life today!), I’ve decided to make a grown-up DQ cake in the form of a Mocha Kahlua Oreo Ice Cream Cake:

  • Rich Chocolate Cake Layers

  • Oreo + Fudge Crunch Filling

  • Kahlua + Espresso Ice Cream

  • Coffee Whipped Cream

  • Chocolate Ganache Drip

But before I started on the cake, I made my own version of a Kahlua & Cream Cocktail. If you’ve never heard of Kahlua, it’s just the perfect ratio of rum + coffee liqueur. It’s a very rich, smooth flavor with a thicker/syrupy texture that really enhances any coffee drink. Add some vanilla coffee creamer (y’all know I love that stuff) and you’ve got yourself a killer cocktail.

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And before the cocktail, I seriously couldn’t decide how I wanted to ring in twenty-three, but everything really lined up for me to make this new chocolate & coffee cake.

First, Miss Jordyn Lemons of The Coffee Snob and her simple suggestion to make “something coffee!” kickstarted my brain into full-blown coffee shop mode (by the way—I loved reading everyone’s submissions on my social media giveaway; you may see some more of those in the future!).

Second, I subtly suggested to my parents that maybe I would use a home espresso machine. And by maybe, I meant I really really wanted one. But the very next day, during a trip to Goodwill for a new cake stand, I found a seemingly usable espresso machine for $3.99—$3.99!! So I bought it, along with a $7 set of brand new Williams Sonoma espresso mugs and saucers. Call it fate, if you wish. (PS—I thoroughly cleaned the machine, and it actually works!)

Third, I get to begin playing around with dessert + drink pairings, which is something that’s been on the back burner for awhile, and is hopefully a venture in the future for Jorie Cakes.

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Here it is, my birthday cake! That I made for myself!

I do owe a shoutout to my housemate, Gabby, for picking up the cutest gold birthday candles, because “if you insist on baking your own birthday cake, I thought at least we could help you decorate it.” That, my friends, is my love language!

In my mind, making my own birthday cake is a no-brainer. I mean, I’ve done it since I was twelve. I forget that most people think that’s weird, or maybe even a little sad. But I assure you, it’s a very happy thing for me. I get to share a cake I created with the people I love, on a day that celebrates life, in a place that feels like home.

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Onto the business stuff:

Many of you know, and many others may be wondering, what I’m up to now that I’ve graduated from Berry. Well, I’m back at Berry! I decided to never leave, at least for the next two years. I’m in the process of earning an MBA while working as a graduate assistant for the Center for Student Entrepreneurship & Enterprise Development.

When I try to figure out how I got here in the midst of such uncertainty—i.e. graduating from college, moving to Rome, and starting a job all during a pandemic—the only explanation is that God had a plan, and now I’m living it, and I get to live it on a tree-lined historic street, on a plant-filled front porch, with two incredible housemates.

So what does all this mean for Jorie Cakes? As a home bakery, I’m still able to operate, just on an adjusted schedule. With some planning and some determination, I can still make you beautiful & delicious cakes from my registered address in Villa Rica. Please, don’t hesitate to order! I’d love to bake for you, no matter the occasion.

Maybe on my 25th birthday, after I’ve added the letters MBA to my name, I’ll be writing to you about the opening of a storefront. Until then, I’ll keep enjoying my Grown Up DQ Birthday Cake and finding more ways to spread joy to anyone who will listen.

Cheers, Friends, and Happy Birthday to Me! :)

jorie

Favorite of the Day: S’mores Cake

Happy National S’mores Day!

Bless the hearts of all the people I've conversed with in the last week, because I’ve told everyone and their brother that today is National S’mores Day. A little over-enthusiastic, perhaps, but when I’ve had this s’mores cake on my “to-try” list since the beginning of quarantine, you can imagine my excitement as August 10 drew closer and I actually had an excuse to make it.

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Before we get into the breakdown of this decadent S’mores Cake, let me intro a new series of posts designed to make your mouth water and embrace the idea that you can have more than one favorite flavor.

Just ask my mom—every time I come home, I leave some cake in the fridge for my parents. It’s become a running joke that my mom physically cannot pick a favorite Jorie Cakes flavor. When I asked her favorite cake flavor, this was her response:

Chocolate.

Chocolate icing.

Or vanilla icing.

Or mint.

I guess chocolate and chocolate.

Unless you make a different flavor!

But the last Peanut Butter Cup you made was amazing.

Honorable mentions include Strawberry, Georgia Peach, Banana, and Almond, which usually enter the conversation at some point. Clearly, this list is final. Until I make a new flavor (s’mores) and it gets added to said list.

And that is the inspiration for Favorite of the Day! You know, like flavor of the day, but better, because all the flavors are favorites (or else they wouldn’t be on the menu, duh).

Mom & I, 2020; my loyal taste-tester and better advertising than money can buy!

Mom & I, 2020; my loyal taste-tester and better advertising than money can buy!

Alright, so here’s the breakdown of this S’mores Cake Favorite of the Day:

Under rich chocolate cake layers sits a buttery graham cracker crust that offers a crunch just like taking the first bit of a freshly roasted s’more, except better, because, like I said, it has butter.

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Next comes a ring of chocolate fudge buttercream filled with a spoonful of semi-sweet chocolate ganache and a generous dollop of marshmallow cream filling.

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After repeating that whole process with the top cake layer, then comes more fudge buttercream that serves as the base for everyone’s favorite part…

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The chocolate drip. It’s luscious.

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Of course a s’mores cake couldn’t be a s’mores cake without a s’more, or at least a deconstructed s’more. On top of the ganache sits a layer of marshmallow fluff and swirls of chocolate buttercream, then graham cracker pieces, chocolate chips, and toasted mini marshmallows.

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Voila.

This cake is without a doubt worthy of a Favorite of the Day post, even though it’s existed in the Jorie Cakes world for about 3 hours now. I think it may even be better than the original inspiration I saw two months ago.

Now, if you excuse me, I’m going to cut another piece for breakfast (after the first piece I ate for dinner last night), and then maybe roast another mini marshmallow over my Bic lighter.

Until tomorrow’s Favorite!

jorie

FAQ #3: What should I order?

FAQ #2: So what should I order, cakes or cupcakes?

It’s wedding season, friends! Especially if you’re almost 23 and a recent college grad living in the South. Weddings all around! And with weddings, come wedding cakes. And now wedding cupcakes.

One of the conversations I have the most with my wedding/event-planning customers centers around deciding on the perfect balance of cakes and cupcakes, and which one better suits their vision.

Often times, the answer is both.

A gorgeous 3-tiered cake and dozens of minis, August 2019. One of my forever favorites!

A gorgeous 3-tiered cake and dozens of minis, August 2019. One of my forever favorites!

Here’s what you should consider when deciding on your order:

  • Cupcakes offer convenience, flavor options, and, well, fun! They’re a great way to supplement serving sizes and offer flavors for everyone. You don’t need to cut, plate, or serve them, which makes them about the easiest party desserts around.

  • Cakes are showstoppers. They start conversations, can be customized to the nth degree, and will likely be remembered long after the event. Bonus points if your guests ask, “that’s a cake?!”.

Graduation cake and minis, May 2020. The perfect combination!

Graduation cake and minis, May 2020. The perfect combination!

If we were sitting at a tasting right now and you asked my advice for your wedding, birthday, office party, etc., I’d tell you this: order both. Yeah, sounds a little over the top. But you’ll thank me later!

The convenience of cupcakes is unbeatable, but sometimes the presentation can leave a little to be desired. Don’t get me wrong, a cupcake table done right is exquisite. However, it takes lots of cake stands, vases of flowers, and bunched up table clothes to make the display come to life. I mean, have you ever seen any of the displays they make on cupcake wars?! Those things are works of art in themselves, and those carpenters are the real winners in my book.

A cupcake display, May 2020.

A cupcake display, May 2020.

Where cupcakes might lack a little luster, that’s where cakes, um, take the cake (pun intended). They’re their own centerpieces. You simply can’t have a cake cutting at your wedding without a cake! It doesn’t need to be an 8-tier waterfall cake with 200 gumpaste roses on a moving platform to be a statement, either. A 6” cake with a rustic buttercream texture and a fresh flower does the trick. Cakes give your eye a resting place on a dessert table. They’re the glue that brings everything else together.

Wedding cake table, June 2015. Quite a big statement!

Wedding cake table, June 2015. Quite a big statement!

So here’s why this world needs cakes and cupcakes: customization and convenience. Just think, we’re all driven by these values. We shouldn’t have to settle for one or the other. And, heck, if we want to try 7 different flavors of cupcakes, we should have that option.

My second wedding cake table, October 2014. I’ve learned a lot about tablescapes since then, but for a 17-year-old, I think it’s pretty good!

My second wedding cake table, October 2014. I’ve learned a lot about tablescapes since then, but for a 17-year-old, I think it’s pretty good!

Thus far in my baking career, I’ve done 12 weddings (the first one when I was 15), and 10 of those have been a mix of a cake and cupcakes. Some couples only wanted cupcakes! Which just shows us the power of convenience paired with our industry’s obsession with the bite-size cakes.

But please, don’t do that!

Get a cake too!

If only for the sake of appeasing your baker (me) and for the cake-in-each-others’-faces picture that will sit in a frame on your desk forever. Order a cake with your cupcakes!

If you’re feeling even more dainty and petite, order mini cupcakes. And order a lot of them. Because—not to point any fingers—most men tend to eat them in one bite, and usually eat a minimum of 3. So plan on ordering about 2 per person.

One last cake & cupcake table, September 2019. Stunning with that mirror in the back!

One last cake & cupcake table, September 2019. Stunning with that mirror in the back!

At the end of the day, if I’m going to have dessert, nothing beats a piece of cake (see my post about my favorite cake for an example). However, I’ll never turn down a cupcake— I’ll just make it into a sandwich before I eat it (you know, like I wrote about here!).

Next time you’re torn between ordering a cake or cupcakes, either order both or call me. I have a lot of opinions on this topic, and I’m happy to share anything that will bring your vision to life.

Talk Soon!

jorie

**Given the covid-19 circumstances, cupcakes may be your best bet. Single-serve, wrapped, and easy to package. However, never underestimate the celebratory power of a slice of cake!

FAQ #2: Do you watch all those baking shows?

In short, yes. Yes I do.

However, to further illustrate this, let me describe my current situation as I write this blog post:

I’m sitting in my chair conveniently facing my TV which is on its third hour of Hulu for the night. After finishing the final episode of Buddy vs. Duff (highly recommend) while fixing dinner, I watched a few minutes of Chopped (because it’s Chopped and it’s addicting), and then turned to my new series, Bakers vs. Fakers. All while updating my spreadsheets, planning my weekend baking schedule, posting on social media, and browsing some of my favorite food blogs.

So yeah, I love baking shows! I mostly love them as background noise that I can leave on while I get some work done. But growing up, I would eat, sleep and breathe Food Network.

You simply can’t recreate the drama of a croquembouche tower toppling or a ganache seizing or a last-minute tray of dropped cupcakes. I live for this kind of stuff! Only on TV, though, because when that happens in real life, it’s very terrible.

One of my favorite shows is Cake Boss, you know, with Buddy and his whole Italian/New Jersey family. He toured when I was in high school and stopped in Columbus, Ohio, and I had the privilege of attending his show (thank you, Aunt Tammy!). That was a pivotal point in my baking career—I left inspired, awe-struck, and determined to be Buddy one day instead of watching from the audience.

2012 outside the Palace Theatre in Columbus & in front of the Cake Boss trailer

2012 outside the Palace Theatre in Columbus & in front of the Cake Boss trailer

I think part of the reason I love Cake Boss is because…that is my family! I love telling the story of our 2016 Guarasci Family Reunion. We had 76 people. Seventy-Six! Enough to fill up an entire wing at Deer Creek State Park, along with their golf course’s entire tee sheet that weekend. Let me tell you, though I may only be 25% Italian, I claim it more than anything, because no one knows how to cook, party, or love like Italians.

July 2016, the Guarasci Family! Since then there’s been countless marriages, births, and probably claiming people who aren’t even related as family.

July 2016, the Guarasci Family! Since then there’s been countless marriages, births, and probably claiming people who aren’t even related as family.

This photo is a great reminder of the important things in life. Since we’re all so disconnected (and it’s looking like living behind masks might be our normal for awhile), taking a second to remember the warmth of family is a great encouragement to endure, whether you have a family of two or of 76.

I guess baking shows lead me back to family. Seems a little strange, even to me, but it’s true. There’s a simple child-like innocence that provides an escape full of buttercream and rainbow sprinkles.

Because I want you to experience the joy of baking shows, here are my favorites with a little insight on what each one offers. If you pay close enough attention, you can really learn a lot while you watch!

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While you may still have ample time for binge-watching during quarantine, I hope you enjoy these shows as much as I do. Just make sure you aren’t too hungry when you watch—or else you’ll find yourself baking whatever you can get your hands on in your kitchen.

Talk soon, and feel free to send any of your favorite shows my way!

jorie

PS—the follow-up question is usually, “so when will we see YOU on one of those baking shows?!” My answer is simple—whenever Food Network calls! I have much to learn about competitive baking, but I must say I’m up for the challenge.

The Right Way to Eat a Cupcake

Are you ready for your life to change for the better?

I present to you: The Cupcake Sandwich.

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If you already know about this—or better yet, you do it—congratulations! You might be considered a foodie.

So here’s the thing. This is important to me as a baker and to you as a consumer, because this method exponentially increases everyone’s enjoyment of these bites of cake. It’s no secret that I love cupcakes and think they’re a great party solution, but when it comes to eating them, that can be a different story. I’m not always a fan of a giant mound of cake under a giant mound of frosting.

You could get away with just taking a bite the traditional way, but that only works if you’ve got a really moist cake and a very spreadable frosting. Otherwise, you’re left with a ratio that’s completely uneven and not that pleasant.

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Case in point.

I’d choose the right cupcake every time. It’s like a hand-held piece of cake: frosting sandwiched between two layers of cupcake, you get both in every bite, and you don’t even need a fork!

Here’s how you do it (I know, it’s pretty self-explanatory, but I have more pictures of these stunning Red Velvet Cupcakes to show off, so I’ll take you through the process):

Start with your cupcake. Your beautifully wrapped, perfectly swirled cupcake.

Then unwrap it. But save that wrapper!

Gently lift the cupcake out of the liner, and use your hands (yeah, classy) to separate the actual cake in two. At this point, sometimes I’ll throw the bottom half away. We all know I’m all about the buttercream anyway.

Now all you have to do is set the bottom half of the cake on top of the frosting swirl, and you’ve got your cupcake sandwich!

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I do have to warn you that if the frosting is soft, it’s liable to squish out the back (side note: squish is not a word I like to associate with cake, but in this instance, there’s no substitute). If this happens while you’re digging into your newly-made, hand-held piece of cake, just use your wrapper as a little plate. Problem solved.

Enjoy, cupcake lovers!

jorie