Yes, I can do that.

A lot of people have asked me lately if I just make “regular ol’ cakes.” Yes, yes I do. Then I get the questions… “How do they taste? Are they any good?” The answer is absolutely “Yes!”
How can I say that so confidently? Arrogance, you say? Nope. I know they’re good because another bakery in town is making a pretty penny off some of the same recipes I use. Wait, what?

Did I steal the recipes from another bakery? Nope.

Did I buy them from that bakery? Nope.

You see, I am very blessed. I’ve always had a love of baking and then I ended up marrying a devilishly handsome man whose grandma was a “famous” local baker. She was the original “Marietta Cake Lady.” Her recipes have been published in the AJC and by the yummy local bakery that now uses them on a daily basis. Mrs. Mary Moon may have given her recipes away way back when she retired but, guess what? I have a copy of them too. And they are delicious. So, yes, yes I can do that. I make regular ol’ cakes too. I just happen to love decorating cakes.

“Regular Ol’ Cakes” (AKA non-fondant decorated cakes) I make include Vanilla Pound Cake, Lemon-Iced Vanilla Pound Cake, Hummingbird Cake, Carrot Cake, German Chocolate Cake, Red Velvet Cake, Italian Crème Cake, and Coconut Cake, to name a few. And I can tell you confidently that they are delicious. (Of course, I have my own recipes too and everyone who has tried them thinks they're yummy.)

There may be a new “Marietta Cake Lady” but you can call me The Cake Gal.