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Hi there,

In a recent interview with Lisa Robertson for the November InsideQ, I found out that we share a love—no, obsession—for (of all things) birthday cake! “When I’m treating myself,” Lisa said, “I want really good, really moist basic birthday cake with buttercream frosting. I probably have cake once every two months, but if my thighs weren’t an issue, I’d live on it.” A girl after my own heart!

My love affair with this confection started as a child with the first bakery birthday cake I ever tasted, and has since grown to include birthday cake-flavored ice cream and coffee. What was so addicting for me as a child was, no doubt, the buttercream frosting (confectioner’s sugar and butter). I always insisted (rather obnoxiously, I’m afraid) for a piece with a rose on it, and the frosting is still my favorite part of the cake. Even today I just can’t resist those towers of tooth decay decorated with roses and piping.

I’ve noticed lately that many bakeries have stopped using buttercream frosting. Instead, they are using a very light frosting that seems to be a cross between whipped cream and buttercream, which I find totally unacceptable (and I think Lisa would agree!). In a way, this is good, because whenever we celebrate a birthday or other milestone here at QVC and the frosting isn’t buttercream (I can usually tell just by looking at it), I pass on the cake.

Many years ago, when my nieces and nephew were young, I took on the task of making their birthday cakes, decorating them with whatever cartoon character happened to be their favorite at the time. I eventually got more daring and took on layers and pedestals, even going so far as to create my sister’s wedding cake.

Looking back at these photos, I see I didn’t get too fancy with cake plates or trays, often using a cookie sheet covered in tin foil. With all this cake making, it’s interesting to note that one of the first things I ever purchased from QVC (long before I started working here and before QVC was on the air 24/7) was a goldtone pedestal cake plate with matching server. That was 23 years ago, and I’m not sure what happened to it, but I now see QVC has a Lenox cake plate  in the Butler’s Pantry pattern that would match my punch bowl.

Of course, if you don’t have the time or inclination to make your own cakes (and I don’t anymore), check out QVC’s sweets and desserts. I’ve ordered the Junior’s mini cheesecakes for my mom to give as office gifts at the holidays and I’ve served a Balboa cake at Christmas, so I can vouch for its goodness. And just as good as cake (in my opinion) are Cheryl’s cookies, which I always have in my freezer.

If cakes aren’t your thing, then try The Authentic Gourmet Butter & Chocolate Croissants. Not only do customers love them enough to have made them a 2012 Customer Choice Food Award Nominee, but Jill Bauer loves them, too. “I cannot live without these croissants in my freezer!” she told me. “They are flaky, tender, and not over chocolately. My son and I love them for breakfast—it’s the way I get him out of bed in the morning. Sometimes we’ll even make these delicious croissants for dessert.”

What’s your favorite cake recipe? Is it one you created or was passed down to you? If you’d like to share it, send it to QVCInsider@QVC.com along with why you love it. I’ll choose one, make it, and feature it in an upcoming blog.

Happy trails!

Troy

Editor, InsideQ magazine