5 Reasons to order a Farmhouse Cake

Let’s be honest, time flies and most of the time it’s not fun, it’s busy. Time gets away from us! One day we’re thinking about next months celebration and the next thing ya know the party is a week away. Of course you could go to your local grocery store for dessert and believe me I have! Just this past fall I picked up a pumpkin roll from the grocery store. Yes, I did! My oldest child loves my pumpkin roll. I always try to make enough batter to have one more roll for him. This past fall I texted my son “making pumpkin rolls today” so many times. But to his dissapointment I’d have sold out before he walked in the door. Mom guilt made me do it! I know he loves them and I had been so busy baking for everyone else along with everyday life and there was a whole stack on display at the grocery store. $5! I was in! My boy is gonna be so happy!

Even though this roll was a different baked up color than any I ever made, and the size was a tad smaller than mine too, we sliced a swirl for each of us. GAHHHROSS! Really? This is what you guys are eating? The texture was different the flavor was not what I was used to and I was getting bits of pumpkin caught in my teeth! I’ve actually only ever tasted my pumpkin roll but there was no doubt in my mind, if this pumpkin roll and a Farmhouse pumpkin roll were in a competition, I’m 100% sure Farmhouse Cakes would win hands down! The only complaint I ever had was “can you put extra filling in this one?”.

So let’s get to it, I may be biased but I’m a pretty good baker. I’m doing what I love, and the best part is sharing that love with you. I’m not gonna say this is a reason to buy a Farmhouse Cake but, if you need some lovin from the oven, I baked extra in just for you!

1. Each Farmhouse Cake is baked especially for you! Around here we don’t pull cakes out of the freezer, add a greeting and call it yours. From the moment you place an order with Farmhouse Cakes, that cake is yours! An imaginary cake, already yours. The cake you order here is created from start to finish with you and your event in mind. A Farmhouse Cake is not only made to order and homemade but has really always been yours!

2. It’s literally homemade! Dessert is as much about the occasion, location and company as it is about taste. When we think homemade we think of home; but secondly comfort, familiarity and freshness. It’s important when it comes to celebrating someone’s accomplishments, milestone, or serving our family dessert that what we serve our guests is just as special as who and what we’re celebrating.

3. Farmhouse Cakes will get your taste buds going! Have you ever read the label of a store bought cake? So many ingredients I’ve never heard of, some I can’t even pronounce. Would you put oil in your gas tank? No. So don’t feed yourself weird ingredients! If you are going to treat yourself, then make it quality ingredients. A Farmhouse Cake is always made with normal things like eggs, flour, baking powder…I mean what is Carboxymethyl Cellulose? I wouldn’t wanna put that in my gas tank, would you? Do you? Don’t do that. Call me!

4. Purchase homemade Goodness! We often don’t get the privilege of chatting with the owner, or building a relationship with them.  You can literally get to know the person behind the brand. Here, you’re more than just a number you’re a friend, someone who’s been there since the beginning, or someone whose support personally makes the dream a little more achievable.  The story continues with your purchase, you become part of Farmhouse Cakes story! The story grows:  it includes what connected you to a particular cake, as well as why, where and for who the purchase was intended for. 

5. Size matters! Now I know what you’re thinking, but bear with me here. Most store bought cakes are baked in a factory with little or no personal touch. They look big in the pictures advertised but your left feeling disappointed when you cut into the little thing. A Farmhouse cake is always a minimum of 2″ to 3” per layer. Say it with me…We like big bundts and we can not lie! There is no shame in my cake game, bigger IS better!

Banana Toffee Rum Bread

How many times do we have bananas sitting around uneaten? If your house is like mine, bananas are a staple and sometimes don’t get eaten before they ripen to mush.

It’s been rainy here in Virginia for a few weeks and all I want to do is bake and eat. Bananas are healthy right?

So here we go…mash 3 bananas, throw in a couple cups of flour, some sugar, a little rum, and an egg. Stir with a heavy duty spoon, not to much just till combined. I sprayed a vegetable oil spray on my pan. The recipe calls for you to grease and flour the pan. Who has time for that? First layer the batter then sprinkle toffee chips over the batter. Pour remaining batter over toffee chips and then of course more tasty toffee bits sprinkled on top. Pop it in the oven and viola!

Now I don’t know about you but I love warm sweet things! I couldn’t wait to taste it. And taste I did!

See that section missing? It’s in my belly! I really just wanted to cut it open to show you guys how insanely delicious it looks inside…I really did have to cut two pieces out. I hadn’t planned on eating that whole two in one slice so I cut it in half. Then I couldn’t leave that other piece just sitting there so I ate it too!

This recipe calls for the use of two loaf pans. I was gonna do that but couldn’t find my other loaf pan, so I improvised. Bundt it is! (It’s also called for nuts and I didn’t have them either). Of course I had rum!

If you’d like to try this recipe I’d love to see how your creation turns out. Show this beauty off in the comments! You can find the recipe at: https://www.hersheys.com/kitchens/en_us/recipes/heath-toffeebanana-rum-bread.html

From my home to yours

Farmhouse Cakes operates under the cottage food law of Virginia. What this means is Virginia allows producers to make certain types of food from home without needing a license or inspection from the ag department.

If I was buying food from a home business I’d want to know what the kitchen looks like. So I want to give you a little peek at where I spend most of my time.

Now my kitchen isn’t always this clean. During a cake frenzy weekend it can get a bit out of control. Since your not purchasing from a store front I think its important for you to know where your foods coming from. I know it would matter to me.

I hope in seeing this workspace it helps to calm those “where does my food come from” feelings.

 

Store bought vs. farm fresh eggs

 

Farmhouse Cakes is located in the beautiful Shenandoah Valley more specifically Front Royal, VA.

The Farmhome was built in 1906 and has been in my family for over 100 years. On the farm we board horses, and keep a few farm animals. Most important to the baking business are our chickens.

Can you see the difference between a farm fresh egg and these store-bought eggs?

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The top right corner is the farm fresh egg, in case you didn’t know. Obviously its bigger and more plump. The color is brighter and the whites are thicker. This makes a huge difference when baking. Besides the obvious differences between a strore-bought egg and a farm fresh egg the nutritional benefits are big too. Farm fresh eggs added benefits include:

  • less cholesterol
  • less saturated fat
  • increased vitamins A, E and D
  • more omega-3 fatty acids
  • more beta carotene

What does this mean for a Farmhouse Cake customer? Well, you’ve got to feel good about serving a healthier cake! Cakes cant be considered healthy I know,  but fresh eggs help to make a nutritious cake for you, your friends and family. Now thats something we can both feel good about!

 

Did you know frosting has a purpose?

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Yes, you read that right! Besides being delicious and screaming to be eaten, frosting actually has a purpose. Can you believe that? Something that tastes so great and is often the favored part of the whole cake has a purpose. I know shocking! So, lets get to it.

Originally cakes were left unfrosted. And I keep using the word frosting here like thats what came first. No, no, no! Another little, did ya know, icing and frosting are not the same thing. What came first, the icing or the frosting?

Icing is usually used to glaze pastries or cakes, and tastes more sugary than frosting. The Williams-Sonoma cookbook states that “icing is generally thinner and glossier,” Think, scone topping. While its counterpart frosting is “a thick, fluffy mixture, used to coat the outside of a cake.” Thats the kind I like!

Icing was created in the mid 1600’s. Tada! Icing came first. The main ingredients were sugar, egg white and sometimes flavor was added. The mixture was then poured over the cake and baked. This would create a tasty barrier to keep the cake moist. And there you have it…the purpose!

As time went on icing was bumped up to frosting. Frosting as we know is a sweet, often creamy glaze made of sugar with a thinner such as water or milk, that is often enriched with things like butter, egg whites, cream cheese, or flavorings. Now we have created something we can work with! Frosting adds a decorative quality icing could never compare to. Now days cakes really are a work of art.

Who knew the original purpose of icing or frosting was to keep the cake from becoming stale as it sat on the counter in earlier days. Where an oil cake can sit for a day or two and be just fine, a butter cake will dry out much faster. The invention of frosting acted like a plastic wrap to keep the cake moist. And guess what? It taste great too. What a perfect pair!

Now it seems the only problem is deciding what flavors to pair together and if you want it iced or frosted.