"We’re now a well-oiled team," explained Daniel, "but back in December of 2010 when my job with Busch Gardens was terminated, we did a lot of praying and the prayers led us to doing what we had done for years, making cakes, but had only done so for our children, family and friends, a hobby of sorts. It took a little getting used to. We had always worked with a salary coming in each month. Now we were the salary-makers."
Both Daniel and Liz agree that it’s Daniel’s knowledge of construction that truly helps when it comes to designing cakes with intricate parts and designs, such as a replica of Rappahannock General Hospital. "That was the largest cake we’ve ever made. It was to serve 350 people. We made it here at home in sections and then put it together on arrival. The structure of a cake is very important. Everything on our cakes is edible, nothing is artificial, and we make it all ourselves. Transportation is important, so we deliver all our cakes and cookies."
Daniel uses a basic recipe for most cakes and they have created their own, especially for the fondant and butter cream icings they use. Now when an order for a pound cake is received, out comes his great-great-great-grandmother’s recipe. "My sisters are not interested in cooking so I inherited the recipe."