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Inspiration Daily

Spring is springing.
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Got me wanting to make sugar flowers and add spring-themed songs to the #musictobakeby playlist! Have a great weekend y’all💕

I need taller boxes.

Yesterday’s blog post talked about the cyclical timing of the seasons and I’m still thinking about time. I think it was Mary Oliver (Rest in Power) who said “Things take the time they take.” They just do and as with pretty much all of what she set to paper, the inevitable, elegant beauty of this statement resonates at different levels depending on where I am and what I’m doing. This particular fact is especially true in the kitchen. I love learning hacks and gaining the efficiency that comes with experience but sometimes time is that invisible (often under appreciated) ingredient that makes something really special and moreish.
My spring cake menu features a hummingbird cake with house made vanilla bean rosemary pineapple jam and a caramelized white chocolate buttercream. This frosting isn’t efficient but efficiency can’t always be the point.

Season-driven jams make season-driven cakes. Early spring cake menu up on the blog now! Link in bio...

Accounting forensics, licensing labyrinths, and some other technical and bureaucratic-y stuff really threatened to drive me insane this weekend. But a visit from accomplished baker Julia Jimenez was the bright spot that kept me from losing it. We got to discuss our shared love of baking and her intelligence and determination helped me retrieve that spark of joy out from under the mountain of paperwork that tried to bury it. Please check out her FB page: Azucar by Julia !

🎶Friands...How many of us have them? Friands...🎶
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#whodini #almondcakes #pistachioraspberry #teatime

info@curtisandcake.com

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108 East Milwaukee Street
Fort Atkinson 53538

Email:

info@curtisandcake.com
Phone: (920) 397-5805

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“Where there’s cake, there’s hope.
And there’s always cake.”

– DEAN KOONTZ

©curtis and cake 2017 | BE HAPPY. EAT CAKE.