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).

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.

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.

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.

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