The CakeSafe Crumb - September 2016

By cakesafe, Tue, 10/04/2016 - 12:47

Rachel Willis is a woman of many talents. She has been a chef for over 25 years in the US and in Europe. Approximately 18 years into her career she started a family, her own baking business, and a farm. The Black Twig Farm specializes in raising Navajo Churro sheep. You can purchase organic plant dyed wool on the farm's website as well as many other items. Rachel's bakery Cakes by Rachel has recently moved off the farm and into Crozet, Virginia. The bakery only makes custom cakes, but there are cupcakes that anyone can buy using the honor system. Every Wednesday the cupcakes are placed on the porch and the flavors are advertised on the bakery's social media

 
Rachel leads an exciting life running a business and a farm. When her bakery was still run out of the farm she tells a story about how she helped a ewe give birth when a cake was in the oven. CakeSafe has helped make her baking life easier. Rachel says "the truth is that I wouldn't have a business if it wasn't for CakeSafe." Her farm is located on the top of a steep mountain. She would always have to assemble her cakes at the venue before she learned about CakeSafe's transportation boxes. Assembling at the venue "limited the designs I could do and was tricky as we all know". Now Cakes by Rachel has it's own building, 4 employees, and has gone from making 20 wedding cakes a year to over 100! Her business owns 4CakeSafes. Rachel and her Assistant Pastry Chef do the deliveries. They load up, sometimes two separate cars, with multiple cakes, each in their own CakeSafe and drive to wineries and other venues, without once having to go back to the bakery and reload. 

          Rachel's Most Requested Flavors: 
  • Spring: Vanilla Chiffon Layers filled with Strawberry Compote, Tripe Whipped Cream & Fresh Strawberries, iced with White Chocolate Buttercream
  • Summer: White Butter Layers filled with Raspberry Curd & Mascarpone Cream, iced with Chambord Buttercream
  • Fall: Almond Sponge Layers filled with Fresh Pumpkin Mousse & Hazlenut Cream, iced with Maple Buttercream

Rachel is filled with gratitude to have been able to build her own business. She says "I can now provide as the sole bread (or should I say cake) winner for my family and hire others to provide for theirs. Running a small business takes 101% of my time, but has been very rewarding and satisfying. I am very grateful for the part that CakeSafe played in making this possible."

 

New Tutorials 

We have been hard at work here at CakeSafe.com. We listen to your requests and film the videos that YOU want to see. Browse all of our YouTube videos on the CakeSafe channel by clicking HERE. Find our latest Video Tutorial below. It details how to make Mirror Cakes using Acrylic Disks. 

If you have an idea for a tutorial that you'd like to see email us at info@cakesafe.com

Watch a step by step tutorial on how to create the latest trend in the cake world - a mirror cake! Use your normal cake recipe and CakeSafe's Acrylic Disks.
 

TESTIMONIAL

"Swiss Meringue Buttercream + CakeSafe Acrylic Disks = Perfection!! I swear the acrylic disks are the best thing ever! I don't hate buttercream anymore." 
-Tracy's Custom Cakery
  Langhorne, PA