{"id":1914,"date":"2010-12-02T21:01:23","date_gmt":"2010-12-02T21:01:23","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1914"},"modified":"2010-12-02T21:01:23","modified_gmt":"2010-12-02T21:01:23","slug":"introducing-guest-blogger-cakelover","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1914","title":{"rendered":"Introducing Guest Blogger Josie Plath aka Cakelover!"},"content":{"rendered":"

This week we have guest blogger Jocie Plath aka Cakelover!<\/p>\n

—————————–<\/p>\n

I\u2019ve been in the wine and spirits industry my entire career, and have worked in several restaurants along the way.\u00a0 A total foodie with a sweet tooth, I\u2019ve enjoyed baking, entertaining and eating cake my whole life.\u00a0 I love all kinds of cakes- chocolate cake, carrot cake, cupcakes, crab cakes, pancakes, and Scottish oat cakes.\u00a0 It\u2019s a good thing I like to exercise because I love cake.<\/p>\n

My first birthday is marked with three classic photos of me- utter delight at first sight of my cake, frosting all over my face with fists full of cake, and then an empty plate and big smile on my round, pudgy cheeks.<\/p>\n

\"Jocie,<\/p>\n

Enjoying my very first cake!<\/strong><\/p>\n

My mother was a classic homemaker, and I didn\u2019t have a store-bought birthday cake until junior high.\u00a0 Every year I got to choose my cake flavor, and every year I chose her Puddle Cake.\u00a0 This is a rich chocolate cake made by drilling a \u201cwell\u201d into the dry ingredients and making a \u201cpuddle\u201d with the wet ingredients.\u00a0 It\u2019s frosted with chocolate butter cream and I love it to this day.\u00a0 Her fine baking is where my passion comes from.\u00a0 Each recipe has meaning and history, my collection is gathered from friends, family, and people who have either served me a great piece of cake, or showed me how to make one!<\/p>\n

With the holidays upon us, my entertaining calendar is marked with three occasions I am hosting, and the cakes I\u2019ll make for them.\u00a0 I start with Thanksgiving, and will be making Carrot Cake.\u00a0 This year I tasted one that I think is the ultimate and I will make that this year.\u00a0 I\u2019ve never met the author (Cindy Dzida) but I\u2019ve been told she brings this to most get-togethers, including funerals.\u00a0 It must be because it is very rich and comforting.\u00a0 It barely fits into a 9×13 inch pan! It is incredibly moist and chock full of carrots, raisins, coconut and nuts. It\u2019s glazed while warm and then frosted with a cream cheese frosting spiked with orange zest!\u00a0 I think it\u2019s the best carrot cake I have ever tasted so I\u2019ll be making this one from now on.<\/p>\n

For Christmas I love to serve a gorgeous Red Velvet Cake.\u00a0 I use Paula Deen\u2019s red velvet cake recipe, but frost it with my own cream cheese frosting.\u00a0 While I consider myself a \u201cCake\u201d lover, I\u2019m really a FROSTING lover- that\u2019s why I bake cakes!\u00a0 I always cut my cakes horizontally so I can get extra layers of frosting in between- I think this why people love my cakes- they love the extra frosting just like me!\u00a0 I like to decorate my Red Velvet Cake with red cake crumbs and tiny silver balls on top- just perfect for my holiday table.<\/p>\n

\"Jo's<\/a><\/p>\n

My Red Velvet Cake is ready for Christmas!<\/strong><\/p>\n

For New Year\u2019s Eve we serve Moet Champagne, and design our night around that.\u00a0 It is The Champagne Holiday of the year, so everything should revolve around it.\u00a0 I love to serve my fabulous Coconut Cake.\u00a0 It\u2019s a beautiful white cake, and since it is so sinfully rich and fattening, December 31st<\/sup> is a good day to have it- come January 1st<\/sup> it\u2019s back to dieting.\u00a0 My coconut cake is a recipe I created from a couple of different sources.\u00a0 I bake a Coco Loco based coconut cake, layer it with a pineapple macadamia nut filling and then frost it with a coconut cream cheese frosting.\u00a0 I sprinkle flaked coconut on top for a snowy effect then watch as its demolished, minutes after serving.<\/p>\n

From one cake enthusiast to others, here\u2019s to serving a slice!
\n-Cakelover<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

This week we have guest blogger Jocie Plath aka Cakelover! —————————– I\u2019ve been in the wine and spirits industry my entire career, and have worked in several restaurants along the way.\u00a0 A total foodie with a sweet tooth, I\u2019ve enjoyed baking, entertaining and eating cake my whole life.\u00a0 I love all kinds of cakes- chocolate […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[1182,1824,313,1471,1973,305,75,1383,1986,1974,1975,1987,1988,1989,398,1990,1991,721,1976,1992,1977,1573,1993,1978,1848,1979,1980,293,1981,1982,325,1928,1931,1983,1994,1684,11857,1995,1984,1014,1985,1996,1997,1335,807],"class_list":["post-1914","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-banana","tag-blogger","tag-cake","tag-carrot","tag-carrot-cake","tag-champagne","tag-chocolate","tag-christmas","tag-church","tag-cindy-dzida","tag-coco-lopez","tag-coconut","tag-coconut-cake","tag-coconut-cream-cheese","tag-crab","tag-cream-cheese-frosting","tag-crumbs","tag-cupcakes","tag-december","tag-frosting","tag-german-chocolate-cake","tag-glaze","tag-guest","tag-hennessy","tag-holiday","tag-january","tag-jocie-plath","tag-kathy-casey","tag-moet","tag-new-years","tag-nuts","tag-orange-zest","tag-pan","tag-paula-deen","tag-puddle","tag-raisins","tag-recent","tag-red-velvet","tag-red-velvet-cake","tag-rich","tag-scottish-oat-cakes","tag-silver-balls","tag-snowy","tag-table","tag-thanksgiving"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1914"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1914\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}