We are already in the midst of spring at JennyCakes! Such a lively time of year with so many things to celebrate — moms, dads, teachers, confirmations, first communions, graduations, the end of a fun sports season, and of course BIRTHDAYS! We’ve been busy, busy, busy so be sure to place your orders well in advance so we can be sure we can do them for you. We recommend a week ahead of time but we can sometimes do a cake with less notice — it just depends on how busy we are that particular week. Here’s what’s new and returning at JennyCakes.

Strawberries! 

They’re finally tasty and reasonably priced. So we’re back to making these strawberry items:

 

 

 

 

 

 

 

 

 

 

Lemon stuff! 

We’re bringing back our lemon bars now and the lemon cupcakes and lemon ricotta cookies will be back in mid to late June.  

 

An old favorite!

Brown sugar pecan cookies (Ingrid’s favorites) are back! They’re a melt in your mouth brown sugar shortbread with a brown sugar frosting with a few toasted pecans sprinkled on top.

 

Our first raspberry flavored item!

Mary’s raspberry squares are literally FLYING off the plate we’ve been placing them on at the bakery. My new favorites, these have a yummy moist crust on the bottom and streusel on the top, both oatmeal in them, and then a combination of raspberry jam and fresh raspberries in the middle. The fresh raspberries give them a nice strong raspberry flavor while the raspberry jam gives them this really great tang. We can’t seem to bake them fast enough. Thanks to my manager, Mary Williams, for creating the recipe for them!

 

A new crazy, decadent cake!

A very kind man hoping to make his Ferrero Rocher-loving wife happy on her birthday asked us to make one of these and I couldn’t turn him down despite how busy we were. 🙂  So after a few shopping trips to various stores for ingredients and some experimenting, we came up with the Ferrero Rocher cake. It’s four thin layers of our chocolate cake frosted with smooth and fluffy hazelnut buttercream in between the layers and on the outside, with some slightly softened hazelnut wafers in the middle (to give it the touch of crunch that the Ferrero Rocher candies have), topped with dollops of hazelnut buttercream and Ferrero Rocher candies, then cover the sides with chopped hazelnuts. So beautiful and so yummy!

 

Enjoy the rest of your spring!

Jenny