Kim Nelson - Daisy Cakes Bakes: Keepsake Recipes for Southern Layer Cakes, Pies, Cookies, and More

ABOUT THE AUTHOR

KIM NELSON is the founder of Daisy Cakes, a South Carolinabased mail-order bakery that gained fans nationwide thanks to ABCs Shark Tank. Kim and Daisy Cakes have since been featured on ABCs World News Now, The Queen Latifah Show, The Nate Berkus Show, and Anderson Coopers Anderson Live. Kim lives in Spartanburg, South Carolina, with her husband, John, their dog, Daisy, and a cat named Fuzzy.

A GREAT BIG THANK-YOU

Never in my wildest dreams did I think all of those good times I had as a childgathering eggs from the chicken pen, making mud pies on the garden bench, and creating a small mess in the kitchenwould lead to all of this. I am forever grateful to everyone who has been a part of this journey with me.

Of course, thanks to Nellie Bishop, Daisy Bishop, and Nervielee Adams Eubanks; the three of you lit the fire by showing me how to do things the best way, the old-fashioned way. I am thankful to my parents, Geraldine and Rock Adams, who were raised by these strong ladies to do things the same way and, even through all of my hardheadedness, didnt let me take the easy way out. I am thankful to my neighborsthe Haithcocks, the Tweedys, and the Seays, who invited me to supper to enjoy their family favorites and share their recipes.

Thank you to chef Louis Osteen for giving me my first glimpse into a real restaurant kitchen and pointing out the delightfully peppery taste of watercress and what a difference a little (or a lot) of fresh whipped cream makes on a slice of pie. I love and am so thankful for my friend Sophia Copses Satterfield, who shared her Greek heritage and incredible food knowledge, and who started Oakland House Catering with me after college. Thank you, Stan Baker, for building my first restaurant, As You Like It, just the way I wanted it, and to Gerry Noe, the architect, for your beautiful design.

If it werent for Rob Greene begging his mom to please get Miss Kim to teach you how to cook, Cooking Up a Storm never would have happened; Im so happy you listened, Lee Ann Greene. Thank you to the nearly three hundred students who were a part of that hands-on fun for six years. Being with you each week taught me how eating together as a family and sharing the goodness from our kitchens is all woven into what brings us true joy. It was a blessing to be a part of the energy, love, and laughter. Who would have ever guessed from those four stoves that my love for baking would become a business idea and grow into a nationally recognized cake company that ships my family-recipe cakes to all fifty states!

For my high school and college friend, Danny Graves, I am forever grateful that you took the time to call me nearly thirty years after we graduated to tell me about a television show I should try to get on with my cakes. Thank you to Mindy Zemrak, Clay Newbill and everyone at Sony Pictures and ABC for giving me the opportunity to walk into the tank and pitch my business on the groundbreaking and wildly popular television show Shark Tank. Of course, the last seven years would not have been nearly as successful or fun without the investment, business guidance, retreats, and friendship that Barbara Corcoran has given me. To my entire Shark Tank family, I love all of you to pieces: Mike Stephens and everyone in the office and the entrepreneurs for always being just a phone call awayJim Tselikis, Sabin Lomac, Kara Haught, Shelly Hyde, Daniella and Ryan Kelly, Darryl Lenz, Fleetwood Hicks, Jen and Jeff Martin, Trew Quackenbush, Corey Ward, and Melissa and Rick Hinnantour journey would not be nearly as fun if we hadnt been in it together. Daisy Cakes wouldnt be the company it is today without all the great employees who work hard to bake and ship my familys cake recipes. Thank you for your hard work and dedication. Cheryl Teaster Cooke, youre an office manager extraordinaire and your creative genius never ceases to amaze me! Thank you for always getting it done.

To J. P. Pawliw-Fry, thank you for including me in your book Performing Under Pressure and for inviting me to be a part of your presentation at Penguin Random House in New York City. To Maya Mavjee and your entire team, thank you for whisking me away to your conference room after that presentation and spending an hour with me talking about a dessert cookbook. I felt a connection right away. Thank you to Ashley Phillips Meyer, Raquel Pelzel, Andrea Portanova, Erica Gelbard, and Carolyn Gill for believing in me and being so encouraging to help make this cookbook become a reality. The photography was made beautiful by an absolute dream team of Kristin Teig, photographer; Catrine Kelty and Karen Gillingham, food stylists; and their assistant Sam Hoppes; proving that sixty incredible photographs in five days really is possible! Thank you for making it happen in beautiful Charleston, South Carolina. My literary agents, Todd Shuster and Lori Galvin, you are forever stars in my eyes. Your guidance and kindness through this journey has kept me grounded and focused. Thank you. I cant wait to do it again.

Last but not least, I have to thank my husband, John, who does everything there is to do around the house (and yard), including emptying the dishwasher and making my coffee every single morning! To my children, who are my biggest cheerleaders and my biggest critics, and who keep me grounded: Adam, Shelby, and Sam, thank you for all of the fun, laughter, journeys, and tears (mostly mine) over the years. Heres to many, many more!

CAKES

and

cupcakes

I bake cakes nearly three hundred days a year. What I love about most cakes is how adaptable they are to almost every occasion. And thats exactly the way many of my cake recipes are written in this cookbook. If you need a layer cake, Ive got you covered. If you need cupcakes, just make that same batter and put it into lined muffin tins. If its a sheet cake you need to serve a crowd, thats in here, too, using the same reliable recipe.

When it comes to embracing your creative side, you can really mix it up by using your favorite batter in whatever pan or pans you need for the size of your party. Ive included lots of delicious sauces, fillings, and frostings to choose from.

Cake is so versatile; it can be plain and simple or fancy and artistic. I hope you have fun making your own specialty desserts that will be enjoyed down to the last crumb.

YELLOW CAKE

with chocolate frosting

This is the recipe that started it all! My mother and I first baked this all the way back in 1972, when we sold a four-layer yellow cake with chocolate frosting for a whopping seven dollars. Though it is a simple cake without all the bells and whistles of some of my other desserts, it is tried and true, and holds a very special place in my heart. However, if fancy is what youre looking for, youll find lots of recipes throughout this book that you can use to really gussy these cakes layers right uptry the peach cake (the cover cake!) or caramel cake versions (see Variations), or Strawberry Sauce ().