We have lots of goodies on-hand now at the bakery, including jam thumbprints, pecan snowballs, decorated Christmas cookies, chocolate cupcakes with peppermint buttercream, gingerbread boys and girls and, MY ABSOLUTE FAVORITE (I’m not even kidding), rum bites and rum cupcakes.

Our schedule for the week of Christmas:

Mon 12/19 – CLOSED

Tues 12/20 – OPEN

Wed 12/21 – OPEN

Thur 12/22 – OPEN 8am to noon so we can start preparing Christmas orders

Fri 12/23 – CLOSED so we can prepare Christmas orders

Sat 12/24 – OPEN 8am to 1pm

 

 

 

 

 

 

We will accept as many orders for Christmas as we possibly can. I don’t think I’ll give a deadline because it always seems like we have to cut off orders earlier than whatever date I say. To make sure we’ll be able to complete your order, please submit it through the website sooner rather than later. I’ll post something across the top of the website and on facebook if we decide we can’t take any more orders.

All orders must be picked up no later than 1pm on Sat Dec 24.

Here is a list of baked goods that we will be offering for Christmas this year:

• ONLY IN BATCHES OF 12 OF A PARTICULAR FLAVOR/BAKED GOOD for any of our smaller items, such as cookies, bars, muffins and cupcakes. We’ve found it’s difficult to prepare variety packages when we’re doing such a large volume of orders. But we plan to have our cases fully stocked on Sat 12/24 so you should be able to pick and choose then. Come on the early side because we may sell out of some items quickly.
• buche de noel
• pecan pie (with or without bourbon but with a different, drier filling than we did for Thanksgiving because I think the pecan pie bar filling we used then was too moist for a pie crust — my apologies!)
• apple pie with streusel
• pumpkin pie
• dark chocolate cream pie
• pumpkin roll (with or without toasted pecans)
• any of our cakes, full size pies or full size quiches

We hope you have a wonderful holiday!

Jenny

Ah winter. As you likely know by now, winter is not my favorite time of year, but at least this year we can cheer on the Caps as they march through what so far has been their best season in years! Nothing is more fun than folding bakery boxes and watching the Caps score multiple goals on Henrik Lundqvist.

Here’s what’s new at JennyCakes:

Some healthy stuff!

We’re bringing back our healthy Bran Muffins with Lots of Dried Mixed Fruit and Slivered Almonds. Yes, I put all those words in there to make sure everyone knows they aren’t just boring old bran muffins.

I also finally found a vanilla vegan cake/cupcake flavor that I like. It’s actually a brown sugar cupcake with whipped vanilla frosting that tastes remarkably like our regular buttercream. So now you vegan food lovers will have both the dark chocolate and the vanilla options available in cupcakes and frostings. Just think of the possible combinations!

We’re also trying to have on-hand in the case a wider variety of gluten-free cupcakes: chocolate and yellow cupcakes with chocolate, vanilla and strawberry buttercream, and upon special request, German chocolate frosting.

I’m still hunting for a tasty and attractive sugar-free option.  Send your recipes to jenny@jennycakesbakery.net. In the meantime, reduce your sugar intake by buying a whole cupcake but sharing it with three friends!

And NOW a few fun, not-so-healthy new things to help you conquer the winter doldrums.

 

 

 

 

 

 

 

 

We have a new Boston cream cupcake. To maximize the fun of eating it, we take a lighter than usual yellow cupcake, cut it in half, put the bottom half in the bottom of a small plastic cup, cover it with a really decent amount of pastry cream (Yes real pastry cream! I figured out how to make it!), cover that with the other half of the cupcake and then drizzle it with a lot of thinned chocolate ganache (made with dark chocolate). Yum!

We also have new soft sugar cookies with buttercream frosting. We frost these with bright colored buttercream and then decorate them with bright sprinkles. But on a sort of blah Saturday afternoon last week, I frosted them with chocolate buttercream and they flew off the shelves!

Last thing — a dark chocolate cream pie. I searched forever for a recipe I liked. Finally found it right before Christmas. It’s creamy and VERY chocolatey. We sell it in the case as a mini pie, and by special order as a 9-inch. A good idea for when Valentine’s Day hits.

And speaking of Valentine’s Day, we’ll be sure to have on hand lots of 4-inch “sweetheart” cakes, chocolate goodies and cheerful cutout cookies.

And don’t forget St. Patrick’s Day and our Irish Kickers (chocolate cupcakes made with Guinness beer and frosted with buttercream flavored with Baileys Irish Cream and Jameson whiskey), as well as our Annual Cupcake Sale, which happens in March!

Jenny