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Bake M.D.

Baking thoughts
with love
from the bakers mind

Star Wars Prop Cake with Millennium Falcon

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Focus to the Last Centimeter

The Beginning of a Fresh Baked Blog

Dreams. We all have them. My mom would always tell me we would run a bakery together. I thought she was a little nut-so at the time. I was little. I wanted to be a doctor, lawyer, singer - anything, but a baker. Funny how things change. College. Somewhere while studying to become an actuary (a numbers scientist) I felt a gravitational pull toward the kitchen. Was it my memories of baking with my mom? Was it my dad's entrepreneurial mindset rubbing off on me? I don't know, but it didn't take long for me to accept that calling and change my major to Business Management. Why not culinary arts? My mom would always tell me that culinary school is a waste I can learn from watching, trying, and trying and trying again. "The little engine that could. I think I can. I think I can. I think I can." She would say while flipping the donuts or folding the kouchen. So I began my journey. Bluebird Cakery. I got my internship. I helped this startup company get off the ground and grew so much in this company I don't have enough good words to say about my mentor Kelsy Wilison. At Bluebird I learned how to effectively run a business and decorate a cake. My internship evolved to a job where I got to become the Store Manager!! NO WAY! Dreams do come true! Right? Well almost. My heart. My calling. It is not in Faribault, MN. It is in my roots where my calling was sparked. The kitchen I grew up in. The area I grew up in. That calling got stronger after I had a kid. I left my DREAM JOB and moved my little family to where my heart yearned. Fulda, MN. I grew up 4 miles west of Heron Lake, MN. Not far from Fulda. My husband grew up outside of Fulda. Most of my family has moved far away or joined God. My husband’s family is still pretty centrally located around Fulda. My heart is close enough to the farm I grew up on to be satisfied. My kids are growing up knowing their cousins. I can run a bakery anywhere right? RIGHT! Bake M.D. No, I am not a doctor. M is for MaDonna. My mom, she would plan out baking days then wake up at 2 a.m. and start. Isn’t no way anyone in their right mind will get up at 2 a.m. to bake for fun? Except my mom. So I would not join her until 8 am like a normal person. Oh, but by 8 a.m. my mom is finishing the last donuts and has the whole day done. "It's okay we can run to the store and make more." My favorite part? Handing the goodies out to neighbors, friends, relatives, complete strangers and seeing the joy sparked by our simple gesture. D is for David. My dad, he would see value in everything. He would turn nothing into something. He is my constant inspiration to create and work hard. This company is the beginning of my dreams. This page. This is where I will share my dreams with you. I will use the blog to share my experiences as I try and try and try new recipes again. I will also use this site to share my products, my decorating classes, my heart. Enjoy.

Teachers Appreciation Cake

Starting Every Cake with a Solid Recipe

This week I was asked to make a teacher appreciation cake for the teachers that helped develop me. Teachers you really do touch our lives forever. I always LOVED school. I still remember story time in second grade with Mrs. Aiden. When it was my turn to pick the bonus spelling word in 1st grade with Mrs. Millbrath - she thought I would pick a hard word like elephant, I choose "it" because my dad would always make a joke about hard words to spell and ask me to spell "it."😂 My love of math was sparked in Mr. Zellar's class. Mrs. Renzikoski would do so much to make spanish fun including serving up spanish food🥰🥰. I'll never forget making a haunted house in Mr. Graef's class and Ms. Guenther always had good book lists. My thank you to teachers list doesn't end there. I could never list all the moments all the teachers. You would ve reading forever! Instead enjoy this cake.

Piping Chocolate Cake, Surrounded by Love

There is just something so satisfying about chocolate drippage. The way it looks so smooth The way it shines when the light hits. The way it spreads across the top When it hits the edge and just every so slowly spills until it comes to that unpredictable stop halfway down the cake. I could keep explaining or you can just watch the satisfaction right here.

Strawberry Cake with Ermine Frosting

Lets Talk About Ermine Frosting

Lets talk about Ermine frosting. This cake was a bit of a challenge for me. "I want a fresh summer cake. With whipped frosting" Okay well my favorite stabilized whip product is hard to get small scale. And heavy whip stabilized has a 24 hour "life." I asked a LOT of bakers and a lot of them suggested adding pudding to the heavy whip. 🤢 Then one person suggested Ermine. I have never heard of it. Looked it up and it reminded me of a recipe my mom has flagged as "Very good" but THERE'S FLOUR IN IT! That fact alone kept me away from it. I am SO GLAD I tried this recipe. It is SO LIGHT AND FLUFFY! not quite whipped cream but the texture is like marshmellows and the flavor is simple like my white cake. Anyways here is what I learned. 👉Roux - Flour and milk simmerred to a thick paste 👉Creating a roux takes patience and the thicker the better. 👉Stick your roux in the fridge or make it the night before if leaving at room temp to cool. 👉A whisk makes a fluffier frosting than a paddle attachment. 👉The world of frosting is vast and wide. Next I'm trying Russian Buttercream. Any other requests?😍 Feeling proud in Fulda, Minnesota.