Ain’t this the truth!
We where set up at an event last weekend, and we can’t tell you how many times we heard the dreaded comments.
“Oh my I would weigh a ton if I worked here”
“oh man if I ate here I would be fat”
“oooo I can’t even look”
“Isn’t it torture to work here?”
You guys… please……
These comments drive us crazy. We were talking about it on Monday as we were sharing a bottle of wine during our team dinner and realized.
Wait, what if, we told you guys our secrets on how we keep ourselves fit and happy?
Here are our top 5 secrets to staying skinny while working at a bakery.
1. We cook from Scratch.
I know this sounds scary and daunting. Although Aura is a professionally trained chef and she knows how to make fancy dishes. Daily we cook basic home meals. We don’t purchase ready made meals and we rarely eat out. We would be happy to share our recipes with ya’ll. Make sure you let us know in the comments.
2. We Hydrate and move our bodies
We drink half our body weight in water daily. In case you have never heard of this, you take your weight. In my case 156lb divide it by 2= 78. This means on a daily basis I have to drink 78 oz of water. Refillable water bottles are a must around the bakery.
We move our bodies for 30 minutes every day. We use an app called FitOn. It’s awesome because we can invite each other to workouts and then it shows us the stats. I’m not competitive at all but Chef and Kate are. It makes for a fun way to work out together.
3. We Portion Control
Pink Pineapple Cakes does NOT diet. We eat whatever we want. But we eat with portion control in mind. We follow portioning guidelines on our packaging. We measure out our food.
A couple of weeks ago I measured out exactly half a cup of rice for my dinner and was shocked to see that it was more than enough, and I probably would have normally eaten one whole cup. We do our best to live a portioned life
4. we Make mealtime fun
This sounds like such a “how to get your toddler to eat their veggies” statement, but it’s true. We eat lunch and snacks together. Often times we end up sharing what we brought, by splitting salads, sharing bagels, and soups.
Eating together is a time to walk away from our work, and to reconnect as friends. Tell jokes or stories and laugh together. We believe that if you enjoy yourself while you eat you are more likely to feel satisfied both physically, mentally, and emotionally. You should never walk away from a meal feeling deprived in any of those categories.
5. We eat the DARN CAKE
Finally, we eat the darn cake, cookies, brownies, or sweets.
We don’t eat prepackaged factory-made treats.
And we eat something sweet every day, sometimes twice a day. We believe that if you eat something sweet and portioned everyday your body will be accustomed and it will not feel deprived, therefore you are less likely to binge eat or take a bigger portion because you are satisfied.
Working at a bakery or not, follow these 5 simple steps and you will be good to go.
PS. Click here to order that DARN cake
Thank the Lord Jesus it’s getting cooler. Fall is officially here
It’s tradition around here at Pink Pineapple Cakes. The moment the fresh breeze hits, Chef Aura pulls out the whoopie pie recipe from the book and whips us up a batch.
We love these sweet treats because they are not HUGE, a couple of bites and you satisfy the sweet and fall tooth. The mixture of pumpkin, spice, and cream cheese frosting is completely out of this world.
We wanted to share our recipe with you today, because we feel like everyone deserves to taste the sweetness.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups packed dark-brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
For the Cream Cheese Filling: Sift the confectioners' sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up).
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
Every time, Every time we post a picture of our homemade Granola, you guys go CRAZYYYYY!!!!!!!
The questions start pouring in,
How do you make it?
Does it have nuts?
Will you share your recipe?
Is this how you stay so thin?
I am here today to answer each and everyone of those questions.
How do we make it?
With LOVE, about every 2 weeks.
Will you share your recipe?
Why yes, today we will.
4 cups old-fashioned oats*
1 cup slivered almonds (or your preferred kind of nuts/seeds)
1/4 cup chia seeds (optional)
2 teaspoons ground cinnamon
1 teaspoon sea salt
1/2 cup melted coconut oil
1/3 cup maple syrup
2 teaspoons vanilla extract
2/3 cup unsweetened flaked coconut (or 1/2 cup shredded coconut)
1/2 cup chopped dried fruit or semisweet chocolate chips (optional)
Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and sea salt until evenly combined.
In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, add the coconut, and give the mixture a good stir. Bake for 5 more minutes, until the granola is lightly toasted and golden.
Remove from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the dried fruit, chocolate chips or any other optional add-ins you might prefer.
Serve immediately, or store in an airtight container at room temperature for up to 1 month.
Does it have nuts?
Only if you add them. The beautiful thing about home made granola is that you are in complete control of what you add. When we make it for the kids we add mini marshmallows and chocolate chips. For the grown ups sometimes we add dried fruit and super foods like chia,flax seed, and different types of nuts. You are in complete control of what you add to your granola and we think that is pretty rad.
Is this how you stay so thin?
We get that questions all of the time. To be honest yes, it’s one of the secret tricks we keep up our sleeve at Pink Pineapple. Here is why. First, because it’s made from scratch we have complete control of the ingredient and quality of ingredients we use. As you know we believe in using the best products so logically that’s what we choose. There are no preservatives, additives, or dyes in our granola.
Second, it has just enough sweetness to curve our sweet tooth. That’s why we keep it at the store. When we are working and we get a hankering for something sweet we just scoop ourselves a serving, and just like that we avoided a slice of cake and all the calories.
Let us know in the comments if you tried out the Recipe, also tell us what yummy add ins you put in!
First, I miss you so much.
I think about you almost daily.
I wish you could see what the company is now.
I had a memory come up on Facebook yesterday.
First time ever on TV. If you would have told me then we would end up flying to California to shoot an episode of a food network television show. I would have laughed at that unrealistic dream.
But alas we did.
If I could just write a list of all that has been accomplished since that very day. Richard Brooks you would be so proud.
I clearly remember your pride that day. I came back to the store to find you sitting in your normal chair smile brimming from ear to ear.
From day one, in our first storefront you where there. You taught me how to do an excel spreadsheet, how to price our products, how to run and read profit and loss statements. You could have easily let me log into QuickBooks and figure it out but nope you made me learn it without the help of a program. You said I had to learn the “why and the how of the details”
Every day for 6 hours a day you sat next to me. Filling taxes? You where there, handling customers? You where there, placing orders and tracking inventory? You where there.
And you stayed there for the next 3 years. You stayed until the day we lost you.
You where my biggest cheerleader, and the one that pushed me past my comfort zone, handed me tissues when I cried, and broke into prayer regardless of what we where doing when we needed it.
One of my favorite things you used to say when we got busy was “Look at it’s almost like you are a real business” we are 4 years removed from the last time you sat in your chair next to me and looking back at all that we have accomplished makes me teary eyed with the pride I know you would be feeling.
We changed the business to by appointment only placing our family first.
We have an incredible social media presence that you would not understand but would be proud of
We competed on The Food Network
We have been on local television countless times
We budget monthly
Our profit and loss started showing profits
I can do everything you taught me in a three-hour block and daily 14 minutes segments
We have made cakes that would make you go wow
We have systems and processes that run the entire company
Our onboarding process for customers would make you want more coffee in a good way
We have built an incredible company that is known not only for its cakes but for our bright and jubilant personality
You would love what we have become, always striving to make us better off course because that is what you did. And I love you so much for it.
Thank you for your patience, kindness, tough love, and believe in me when I was just a little baby entrepreneur.
Your number 1 Grand
Last week I attended Rachel Hollis’ Rise Weekend.
I was only able to attend for one day out of the three-day conference.
But within the first 30 minutes my life had changed forever.
I attended Embrace your Present a Health and Wellness day. Rachel Hollis started the day by giving us The 10 Body Commandments.
Commandment number 5 was
“You shall compliment something about yourself EVERY TIME you look in the Mirror”
She told us it would be hard, she said of all the 10 this one was one of the hardest. She didn’t lie.
That very same day I went to the bathroom countless times and walked by a mirror.
Did I stop? Did I look at myself?
The answer is no.
As I lay in bed that night completely overwhelmed with emotions and processing everything, I learned that day one thought crossed my mind.
I am completely invisible to myself.
How did I walk past probably 30 mirrors that day and not see my own reflection?
I couldn’t wait. I got home and stood in front of my mirror in my closet. Josh probably thought I was crazy, I stood there for probably 30 minutes.
Looking at myself.
Looking at my face, my arms, legs, tummy, stretch marks, back, all of it. I took it all in slightly terrified and I forced myself.
What do I see?
I had not looked at myself in 4 years. After Christopher was born, I remember doing the same thing but instead I was looking at the body of a freaking beast! I remember being so extremely proud of it. Of how it grew a healthy human, of how my legs and feet carried all that weight, of how it was slowly but surely healing and finding it’s new normal. I remember feeling the stretch marks and knowing they where hard won.
But this day I was looking at a shell, just an outer skin. I saw a tired body, unkempt from lack of exercise and spark. My skin looked duller, my face more worn, my eyes seemed to be so far removed from my spirit and who I am.
But finally, I forced myself, I looked until I couldn’t look anymore and decided I had to find one thing.
What did I see?
My untouched sun kissed shoulders.
Then I took it a step further. Why do you like them, what do they do? The only thing that came to my mind is “well they are my babies chin rests” When I carry my children that is where they place their heads, and I can hear their soft breath in my ears, and I love it. I love that I am strong enough to be able to hold them. And that my shoulders are a place that my children find comfort.
So I in turn as you the same thing, what do you see in the mirror? What part of your body would you see as beautiful? What part of your body are you proud of? If you stand in front of the mirror and see something amazing post it in the comments. And believe me you will.
First, she will eat it all….
No seriously, if you have been to one of our Pop Up Shops or asked Kate about our cookies, the likelihood that you have been informed about our chocolate chip cookies is like 10,000%
Mainly because they are Kate and my favorite treat! When chef feels like telling us she loves us she whips up a batch of chocolate chip cookies and we find them daintily sitting on our desks in the morning.
I know now you wished you worked here, and that you boss or business partner was that cool.
So I pulled some BIG strings and got you the recipe. (Yes you may clap now)
Pink Pineapple’s Soft Chocolate Chip Cookies
6 Tbsp unsalted butter
1/3 c granulated sugar
½ c brown sugar, lightly packed
3 Tbsp honey
2 tsp vanilla extract
1/4 tsp butterscotch or vanilla- butternut flavor, optional
½ tsp espresso powder
¾ tsp salt
½ tsp baking soda
½ tsp baking powder
1 Tbsp cider vinegar
1 large egg
2 c all purpose flour
2 to 2/3 c semisweet chocolate chips
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.
3. Beat in the vinegar and egg.
4. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
5. Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined. Start with 2 cups chocolate chips, adding up to an additional 2/3 cup if you like your chocolate chip cookies really "chippy."
6. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.
7. Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.
8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.
So there you have it folks, we just reached a new level of friendship.
Also friends don’t let friends make messes in the kitchen so if you are ever in a pinch and need a cookie fix you can head over to our online store and place an order.
Kate and I won’t mind AT ALL.
Hoorah it’s your day!
I have been thinking about what to write and I kept coming back to this very thought. Thank you for being an amazing husband and dad. From the moment Christopher was born and you held him in your arms you where hooked.
I saw it through your tears that day. Becoming a dad lit a fire in your heart you didn’t know existed. Then came Anna, you had the same emotion. But watching you hold her on your lap with tears streaming down your face as we finally chose her name is a memory that is forever etched into my heart.
You are an amazing dad, and all too often I am reminded of that by other moms whose husbands are not as involved.
Which brought me to my next stream of thought. You are an exceptional husband. Pastor Riddle often said a great dad was first a great husband. Everyone knows that the center of a household is the mom. We have all heard if momma’s not happy aint nobody happy. There is research upon research that shows that children can innately feel and pick up on their moms’ emotions.
So, the truth is that by you being the exceptional husband you are in turn you are an EXCEPTIONAL dad.
Thank you for believing in me and allowing me to dream. Thank you for being my voice of reason, the shoulder to cry on, thank you for being my partner in crime, my laughter, and my dance partner.
In turn it makes you be the living jungle gym for the kids, it allows you to take care our baby’s needs, to bathe them, love them, sing about Jesus with them, and protect them with all you have.
Our children adore you; they look up to you, they respect you. I pray and hope with all my heart that Christopher will grow up to be a man like you. (I know that just terrified you a little but believe me he will make an AMAZING husband and father someday) I pray that Anna looks for the same qualities you display in the future love of her life.
And I know that as the years come, they will have you wisely guiding them through life and being available for each and every moment and need.
We love you so much and thank you for being the leader of our household.
When deciding on this blog post topic, and scrolling through our personal library of cakes we came across the cake pictured below. It is by far the largest cake we have ever made for a groom, and we LOVE it soooo much.
Immediately Kate and I started going down memory lane and discussing all our other grooms’ cakes. Then it hit us. We have found a large group of people that don’t know what a groom’s cake is, or what tradition it represents, in this blog we will answer some of the most common questions we get about this cake.
So, without further ado….
We present to you tHE GROOMS CAKE….. (bows head like Lumiere in Beauty and the Beast)
What is a groom’s cake, and where did the tradition start?
The tradition began in England, as the grooms cakes usually had stronger flavors like chocolate, alcohol, and spices. Thought to be more suited for the male, where Bridal cakes tended to display the lighter fruitier flavors.
The groom’s cake is usually a gift from the bride to her beloved as a token of appreciation and love. (Now isn’t that sweet!)
When is it served?
The grooms cake tends to be served at the Rehearsal dinner as the dinner is usually planned by the groom’s family and tends to honor the groom. On occasion the Grooms cake is served along with the Bridal cake as the flavors can very well complement each other.
How do I decorate the cake?
This is the fun part! Since it’s for the groom you can do just about anything. You can pay homage to his Alma matter, favorite sport team, hobbies, talents, profession. We have had brides choose to incorporate a special memory between the two of them or represent the groom’s heritage.
So there you have it. A little history, a little romance, and a whole lot of cake!
Ladies and gentlemen…. (mostly ladies since that is our following group)
We are here to spill the secret behind our amazing strawberry buttercream that has everyone talking. If you have not tried it, you are missing out and you need to call us to make sure you have it in your life.
As many of you know we believe in using fresh ingredient and everything is made to order. That simply means to many people’s dismay that we don’t have cakes just hanging around. We literally bake when the order is placed.
As well as baking to order we make all our jams and sauces in house. Including but not limited to our caramel, ganache, blueberry, lemon curd, coconut cream, lime, passion fruit and many more.
Usually when we mention that, people’s eyes get really big and behind them, I see the questions “but do you really”
We are here today to answer yes, we do.
In the case of our strawberry jam, we not only make it from scratch we pick our own berries. It has become a family tradition of sorts. The moment strawberries fill the fields we make it a day and take the whole family strawberry picking.
That is then followed by a strawberry jam making MARATHON!!!!
Here is how we make our jam:
The night before we wash the berries, take the greens off and quarter them.
We then place them in a large bowl with a splash of Balsamic vinegar cover them and let them rest overnight.
The vinegar begins to break down the strawberries and they start releasing their amazing juices. This also allow us to use less sugar the next day.
The next morning, we place them in a LARGE pot add some sugar and bring them to a boil and stir constantly. You don’t what to stop stirring so that the berries do not get stuck to the bottom and burn.
Once the berries are soft saucy, we stop and use our immersion blender to chop up the bigger pieces.
Keep reading below the video for the recipe!
Here is the Recipe for people like our CEO Rebeca who can’t do anything without following the steps:
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
The wonderful thing about having this jam handy is that you can use it for anything. We obviously use it in our buttercream, but it’s also perfect on toast, in yogurt, on ice cream, in your smoothies, and sometimes just a good spoonful by itself
“Have the courage to be disliked”
We came across this quote a couple of days ago and it flabbergasted us.
The power in it,
The audacity to be bold.
Our CEO Rebeca and our team have been in a deep dive towards working on themselves and on the company. The further we get into our pool of growth, the more we are looking around and the more we are seeing small businesses and women cowering in the shadows of who they where made to be.
We want to encourage you all to go, jump into your dreams, accept that you won’t be for everyone and that some people will try to stand in your way. But you know, if you have the courage to be disliked by those that aren’t for you. It releases you to spend your energy, power, and love on those that are. The moment you begin to live in the power of chasing your dreams the haters will get out of your way.
If you don’t think the quote above is powerful enough for you how about this one….
That’s right it’s none of your business.
The moment we accepted that in our business our whole countenance changed. Suddenly the people we are serving are our ideal clients, we are being able to produce the cakes that bring us ultimate joy.
The haters? Well they are still around, but they are less visible in the shadow of our courage, and passion, and steadfastness towards our goals.
So this is our LOUD call to all the women out there.
Have the courage to be disliked at the daycare pick up because you are a busy business owning mom
Have the courage to be disliked when you have to make tough calls
Have the courage to be disliked when success starts coming to you and the jealousy is raging in others.
Their opinions don’t count anyway.
You do you boo.
I’ve owned a company for almost 8 years. Four of those I have had children. Is running a company easy?
add children to that mix and it makes the task seem enormous.
I am asked a lot about how I balance children, marriage, self-growth, and running a company. ( mainly by my staff who wonder how it all gets done) So I decided to sit down and share some of the most and sometimes painful lessons I have learned while being a momepreneur ( yes for those who are not millennials that is a real term)
1. Set up your priorities.
Before kids’ life was easy. I literally only worried about my marriage, the business, and myself…Enter the two little bundles of joy and priorities went out of the window. I will admit with great pain that for several years I continued to push the business before the kids in some cases. I missed countless family Saturdays, dinner times, and holiday parties. All because mom had to be at the bakery. Yet there was a moment when suddenly something hit me. Kids come before the Business. (I know that sounds like a no brainer but thanks for the extension of grace) Once I sat down and made the decision that I would be a present and happy mom both my children and my business began to flourish. Go figure, right?
2. Let your Yes be Yes, and your No be No.
One of the hardest pills I had to swallow was this one. Sitting down and making my decisions consciously was almost impossible for a people pleaser like myself. I want to be available for all who need me, but the truth is. I can’t be at EVERYTHING. I have to be completely solid and content with the opportunities, responsibilities, and projects I take on. If I say yes it’s because I have thought about it and it what you are asking for aligns with my priorities and time schedule. If I say no, first that was incredibly hard for me to do and secondly it’s because it simply did not align.
3. Time management (enter sick emoji)
ok ladies….. with children…… is it just me or do our clocks NOT have 24 hours in them! Thanks to my new best friends Rachel Hollis and Chritsy Right I have learned that time management is not something you are born with, and it is definitely something that you have to practice and work on. It involves the 2 prior mentioned items. You have to schedule according to your priorities and be ok with sometimes saying no. For example, I only work every other Saturday. Sometimes no Saturdays, simply because those are family days. Reserved for cuddling and adventures with my husband and kids. I don’t work late hours at the store because it’s important for me to put my babies to bed and pray with them. I only got to networking events I want to go to, and I rarely work holidays because I rather be at home with my family having get together s.
4. Let the kids be involved.
My children know exactly what I do, and they love that mom owns a business. They love that I am intentional when I’m with them, but they respect when it’s time for me to work because they have seen, felt, touched, and lived what mom does. Don’t be ashamed of what you do. For example…. It’s mothers day weekend. I am at work because we have three wedding deliveries. But I spent the entire morning with my babies. As I got ready to leave I told them there where three beautiful brides waiting for mommy’s cakes. My son got so excited and asked me to see pictures of the cakes. As I walked out he said “ Bye Mommy, go deliver the cakes to the pretty brides and we’ll meet you at the pool”
If you are a mom that runs a business welcome to the club of amazing women. If you are feeling guilt, it’s time to let it go. I wish I had said goodbye to guilt 3 years ago. Everything about my life is filled with so much joy and love now that I chose to follow these basic rules.
Thank you to all the Mommies that are and have been a part of our Pink Pineapple Family.
Mercedes Fuenmayor, Guillermina Fuenmayor, Beverly Jones, Heidi Hennen, Ashley Delval, Jamie Isabelle, Camille Bonnell.
And Off course my own mom Chef Aura!
Just about anything can inspire your cake design, yes we know, pinterest is everything. But, we have found our best and most trendy cakes come alive when a customer says, “Can you make it look sort of something like this,” and next thing we know we have a invite, or a napkin, or even a article of clothing in our hand.
Here are Pink Pineapple Cakes trendiest cakes to look out for:
Mermaid + Unicorn Cakes
You’ve seen them before and you will see them again! What can we say? The kids LOVE them (and some adults too). Our tip on making yours stand out at your next party, order it as a ‘pinata’ cake. It will wow the kids and the adults.
2. Drip Cakes
This may or may not be our favorite trend right now. Not only does a simple drip add elegance to a cake, but it adds taste! A simple plain chocolate drip on a cake or a colorful drip, we are here for it!
3. Overstuffed Toppings on a Cake
Meringues, and flowers, and candy! Oh my! Just to name a few of our favorite toppings you’ve seen stuffed on top of our cakes. Many bakers have gone as crazy as putting a slice of cake... on top of a cake! We love it, it allows the Chef to get super creative, and the customer to be wowed.
4. Cake Trend Prediction… Upside Down Drip.
Yup, we said it, upside down drip. This cake will be all over the gram and Pinterest in no time. A Chef can make an upside down drip go two ways when decorating a cake, giving an event more elegance, or turning the party all the way up!
A couple of weeks ago we had a sweet mommy to be come to the store to order sugar cookies. Immediately Kate and I assumed they were for the baby shower
She surprised us by saying that the cookies where being hand delivered with the invitations!
This is the stuff of romance baby novels if there ever was such a thing.
She had with her the invitation and asked us to work the beautiful florals into the design of the decorated sugar cookies.
Our chefs worked their magic and created the most beautiful hand painted sugar cookies with roses, to complement the invitations perfectly.
People often ask us where our inspiration for design comes from. Most people show up to the store with Pinterest boards of cakes and treats they would like replicated, but often the best work comes when our chefs are given total creative control, and supplied with inspiration from items like invitations, florals, clothing, plates, artwork, venues, and so many more things.
I don’t know about you but if I was personally handed a beautiful invitation with a sweet cookie you better believe I would send my RSVP in a heartbeat!
Thanking a hurricane is not something that is common, and although hurricane Florence caused a lot of trouble for many it led us towards being able to spend one amazing weekend together as a #DreamTeam.
You see when the evacuation notices hit, we left early in the morning and headed to Miami. With bated breath we drove hoping everything would be alright. Three days into our “Flocation” as we began to name it, Chef started missing the bakery. She declared one day “Today we will find cake shops and check them out.” After a quick google search we had a plan. One of the stores we visited was Sweet Life Cake and Candy Supply. We took so many pictures and we were in HEAVEN!!!!
During our visit we were told about SOFLO, we put it in our calendars and walked out of the store giddy with excitement.
Fast forward 7 months, we were able to make the Dream Come True for Chef Aura. As you all know we do Girl’s Nights Out with our Team. This was our first ever Team Trip and boy did we have a great time.
We took off on Friday morning at 5am…yes you read that right. We drove all day and made it to Miami at 4pm. Seriously, we know how to travel. The whole way down we worked, had car dance parties, and laughed a whole lot.
The next morning you could feel the excitement as we got ready. We drove to the Convention Center and oh boy. As we saw the banners and the Sprinkle Jeep we all had butterflies. The line to get in was Disney Magic long but totally worth it.
Once inside the number of booths, sprinkles, paints, frosting, tools, and demos was breathtaking. We walked until our feet hurt, and then we walked some more. The whole time Chef Aura and Aaliyah had the greatest smiles on their faces.
They got to meet some of their Cake Hero’s. Kate and I felt like Fairy God mothers as we approved purchases and watched them walk around a Cake Artists Heaven.
I can’t truly put into words the joy to have been able to do this for our Team. The weekend included a trip to the Miami Zoo and making Kates dream of feeding a giraffe come true. Followed by jumping into the most cool and delicious lake.
When I am asked what my favorite part of owning a business is ,my answer surprises people. Yes I love the cakes, yes I love the office, but what I LOVE the most is my team and our supporting staff, being a part of their lives, making small dreams come true, and being able to give them value in more ways than just a paycheck.
Choosing your wedding cake design and ordering your cake should not be a traumatic experience. We have sat down and pondered what really matters most about your cake and the ordering process. The way we see it, cake is art weddings are art. Everywhere you look at a wedding someone’s special artistic touch is being put on display.
Designing your cake should be enjoyable, it should not feel like a visit to the dentist. You can find some of our own tips below:
1. Choose a cake designer you are comfortable with. This is key, if you don’t feel comfortable you won’t be happy, it is a perceived idea. Your mind is WAY more powerful than you give it credit for. Make sure you feel at ease with the staff, the designer, and the baker. Listen to your heart, and we meant it. Too many times cakes are designed and created, you can tell that there was not a good chemistry between the customer and the creative team. There is nothing worse than spending money on something you didn’t like.
2. Make sure your artistic ideas and the bakeries artistry match. For example, we specialize in classic cakes and clean-cut lines. We don’t do topsy turvy or crazy over the top cakes. Every cake artist has a unique style. Make sure you research your future bakery, look at all their work. If you are happy with their finished product and touches then you should consider them, if not then consider they may not be the artists to create your wedding cake.
3. Don’t be afraid to ask questions. Please, please we do our best to explain everything, but if you have a question ask it. Wedding cakes are way more intricate and complex than people think. There is architecture, decoration, different terminology and techniques. Don’t leave your tasting feeling like you have no idea what you just invested in.
4. Trust us. Right next to being comfortable with the bakery you choose, please trust us. Everyone is gifted with a talent and belongs to a profession. Ours is cake making, if we recommend a different idea, placement, or style please trust that we have your best interest at hand and are committed to your happiness. We will never undermine you or disregard you (that would be extremely unprofessional and rude) but we do ask that you trust our expertise
So, there you have it. We think these are some awesome guidelines to choosing the right baker for your special day and making sure you cut into the cake of your dreams.
We have been itching at the chance to write this blog. This couple is one that we have been honored to be a part of so many memories in their relationship.
Timothy Kipp called the store to purchase a chocolate cake for his girlfriends birthday, as it was the first time they were celebrating her birthday together and he wanted to get her something special.
2 years later he came to us to assist him in proposing to the woman of his dreams. He wanted to do something special and we had a great idea. Together we planned a styled engagement photo shoot and he convinced his soon to be bride that they were just models that were chosen. We found a venue, a photographer, florist, and even jewelry.
See the pictures below of how amazing the whole proposal came out!!!! Mekenzie was completely surprised and shocked to find out that this whole “Styled shoot” was none other than her very own proposal.
Shout out to the awesome vendors that made this day happen
Venue: Wildhorse at Parkers Farm
Hair and Makeup: Dolly
Flowers: Dave Bryant Designer
Jewelry: Ash Hoffman Jewelry
1 year after that, we received a call that we where to make the wedding cake. When we think about it our hearts swell. We have been honored to provide cakes for their most important moments.
As firefighters in our local community it was an opportunity to share the love in more ways than one. The wedding was beautiful and simple, with baby's breath,blush and pink flowers, and lace. The cake was a three tier buttercream frosted cake. Filled with flavors like our signature red velvet cream cheese, vanilla coffee, and chocolate chocolate. We complemented the simplicity of the textured buttercream with hand made sugar flowers.
There is nothing we love more that the moment a new bride and groom cut into our cakes and make memories together. See pictures below of this super sweet and memorable day!
We have been receiving the same question in our inbox since Christmas.
What is a Pop Up Shop?
But first let’s start with a little history. Back in the day… ( just kidding, like 3 years ago) Pink Pineapple used to be a full service bakery and cafe!!! Can you believe it!!!
For those who knew us as a full service cafe our becoming by appointment only was a HUGE bummer and we started receiving emails about how much they missed us.
Everywhere you read, it says listen to your clients, listen to their needs. So on a Thursday marketing meeting as we discussed the holiday season to come. The idea of opening the store again for the Holidays became an obvious answer.
We decided that since we already have the infrastructure and the memory of a shop here, why not Pop Up in our own store. Dates were set, products were made and we set to open Pink Pineapple’s first ever Pop Up shop for Christmas!
Ya’ll loved the idea so much that we re-opened for Valentines day.
We love being open for these special occasions and it has been amazing to see our faithful customers be able to come in, say hello and shop after almost three years. We are so honored to be able to provide these Pop Ups and look forward to doing them more often.
and remember whenever you see this logo on social media you know that a pop up is coming soon!!!
My name is Casey, and I'm casting the Food Networks Winner Cake All!
We're looking for versatile bakers and pastry chefs to apply.
If anyone over at Pink Pineapple is interested in learning more about the opportunities, they can shoot me an email or give me a call.”
And that is how it all began. One simple e-mail that we replied to with please proof to us that you are real, the next e-mail was a confirmation of their legitimacy and a request for us to send in an application and audition video. Which you can find below.
What followed next was months of excitement and anticipation. All the juicy details we know you want to hear. It was like nothing we have experienced before. We would get a call that said we were on to the next level of choices and then not hear anything for weeks. The longest we ever went without hearing was after our cake audition…
We received a call from California on a Tuesday evening informing us that we had to produce a 3D carved cake based on a superhero by Thursday to present to The Food Network producers via skype. I’m sure you have seen our very own Penelopi the Pineapple around social media but here she is….. ( We will write about her and what she means to us on a later blog)
After that Thursday Skype interview we went seven. Yes SEVEN weeks without hearing anything. All we knew was that if we were chosen there was a window of time during which we would need to board a plane to California and shoot an episode.
The call finally cake seven weeks later while Rebeca was playing put put golf with her babies. “Hello we are just calling to confirm final dates for the episode shoot.” That was it that is how we were told so simply.
We where to board a plane on October 18th (Rebeca’s 30th birthday ) and take a trip of a lifetime full of adventure and fun stories which we will be sharing on other blogs.
As we look back on the opportunity now we realize how special our team is and how amazing it is that we were cast. While in California we were told that thousands of people applied for the show. To sit on a hill in Palos Verde California eating lunch with 3 other teams and realize that out of the thousands your team was chosen for an episode is a feeling we will never forget.
The closest thing we have to it is the Olympics,out of thousands of people in your sport you where one of the few chosen to represent at the games and whether you placed on the winners blocks or didn’t you made it all the way to the BIG GAMES.
Now that is something to be proud of and to keep tucked away in your memory.
Wow have we been keeping the biggest secret!
In October, we (Rebeca and Aura) loaded a plane in Charleston and took off for California.
This adventure began a few weeks before when the Food Network reached out to us as potential participants on their new show, Winner Cake All.
The following weeks were a whirlwind as we submitted a cake for the selection process, Rebeca trained in the kitchen with a Bakery Bootcamp, and together, we prepared the shop for us to be out of the office.
Our California adventure began with Rebeca losing her license. We then proceeded to board a plane (Rebeca, license-less) and take off to LAX.
We’re excited to spend the next few weeks sharing all of the details about this journey from our competition, our incredible co-participants, the beautiful views, and the many hilarious stories.
Stay tuned here and on our Facebook page for more videos and blogs!
And, make sure to tune in to The Food Network, March 4th at 10PM as we compete on Winner Cake All!