Hi friends! I took a bit of time off in December from my usual blogs to get some things in order and really focus on my business… but I’m back! Consistency is key and so you’ll be hearing from me a lot more if you want to.
December marked a first of a kind for Baked True North as I did my first 3 cakes for various Christmas events. I am convinced that I am good at cookies. I know I am good at doughnuts. Now I am pretty sure I am going to be good at cakes. But I have to turn my weakness of attention to detail around in the decorating area.
Here is the first cake I made for Revelation Health‘s Christmas party:
I took my Spiced Red Wine Yum-Bread and turned it into a chocolate red wine cake with red wine frosting.
I also did 2 cakes for Redeemer North Borough‘s Christmas Eve service.
The first was a chocolate cake with peanut butter cream frosting and the second was a white cake with buttercream frosting, dyed red and green between each layer. I have to say… my white cake with buttercream was awesome. I begrudgingly make “desserts” that do not contain chocolate. I think I get this disdain from my dad who is known to get the chocolate syrup out and smother cakes, ice creams, pies, and anything trying to pass as a dessert that doesn’t already contain chocolate. Don’t even get him started on carrot “cake!”
With all that said, I actually PREFERRED the white cake because it was so good. But the peanut butter cream frosting was a hit and that cake disappeared immediately.
Another recent adventure was the first week in January we spent in Arizona with Nick’s mom. Arizona in winter … meets vacationing while everyone else goes back to work … equals AMAZING. And of course I took the opportunity to bake for my mother-in-law. I made her a batch of my signature chocolate chip cookies and as a special request for her birthday I made my first full cheesecake!
I wanted to make something elaborate like salted caramel chocolate chip cheesecake or red velvet cheesecake (ya know, something with CHOCOLATE), but seeing as it was my first ever… I decided to honor the cheesecake and go original. I think I know how to make it better next time, but it was GOOD, if you ask me. No added chocolate either.
And we just overall had a great time in the desert, goofing off, finding cactus species and I ended the week as a red headed trail runner…
LAST, but certainly not least tomorrow (Wednesday, January 11th), Baked True North will have cookies on the shelves of Good L’Oven Cookies new shop! It’s their grand opening and the shop is gorgeous! So check it out… and support your favorite local gluten-free baker (psst, that’s me).