I'd like to express my greatest appreciation to all my clients. I am going to be taking a break from cakes, but feel free to email me with any other questions. [email protected] I am fully booked for 2017-2018 at this point.

Thanks again,


Bridal Show to Remember

February 26, 2015

Bridal Show to Remember


Bridal Show to Remember


Girly Farm Cake

What could be cuter?  Loved this cake so much had to feature it on my blog!

Girly Farm Cake

Sweet Guide to Frosting from Sweetapolita

Check out this blogger!!!!  Love this post.


Jeweled Wedding Cake

CRAZY, FUN, WHIMSICAL, BEAUTIFUL!  I recently had my cakes photographed by a professional photographer.  I have never had my cakes intentionally shot before…. it was so fun!

I am glad they modeled and not me!  (not photogenic).

Anyway, THIS cake was so fun and challenging for me to make, but as we went through the process, I feel it didn’t get the attention it deserved.

The photo needs to be large in order to appreciate it.

Here it is!

Photo by Ben Easter

New and Seasonal Flavors


Fall is here so I am inspired to bake all things spicy and fragrant.  Especially apples, pumpkin, and cinnamon.  So just for the season,   Roseland Bakery will be offering Apple Cinnamon Cake  and Pumpkin Cupcakes, both paired with yummy cream cheese frosting! Check out the menu for details on pricing.



New to Roseland Bakery’s menu…Tuxedo Cake!  Alternating layers of double chocolate cake and classic vanilla bean filled with chocolate mousse, raspberry cream, strawberry cream, whipped vanilla or anything you can imagine or desire.  Black and white just like the classic tuxedo!

Whew! Lots of Fun Cakes!

Since my last blog post was about 8 months ago…. I figured I’d get some photos up here for you to see.  Also my website is under construction so no one can see my photos in order to decide if they want to order a cake from me or not.  So here’s some of the major cakes I’ve done in the past days.  This was supposed to be my light week since I am supposed to be getting my paperwork together so we can expand the biz to a studio!


Still in my house, just kicking my sweet husband out of his workshop.
  Actually it was “his” idea!
When I can figure out how to to a slide show on here,
I might post all my cake photos until my website is up again……



Posted by Picasa

Big, Fat, Greek Cake

Not many people can say they have been married to the same person for 50 years.  But if they have, congratulations!  I know my parents would have been married that long, but my mom passed shortly after their 25 wedding anniversary.  My dad is married again to a wonderful lady and says he’s going for the next 25 years.  I hope so!  What a great life and a blessed man to “marry up” twice in a lifetime.  Not that my dad isn’t a great catch…… but those of you who know him, know he’s gotten very lucky in the woman department!

 Anyway, I was hired to “gift” a cake to a family in town that has been married for 50 years.  The cake turned out great and is very pretty, but was a bit much for the recipient and his wife.  I am not sure if most of it ended up in a dumpster on Walnut Street somewhere, but I hope they were able to share some of it with someone. 

I did learn a very important lesson while making this cake.  No matter how much time you put into the cake, or how important, rich or well-known that person is…’s just a cake, right?  One cake isn’t any more important than another.  The words to teach me this lesson came out of the mouth of babes.

After a stressful day and a confusing delivery of the big, fat, Greek cake, I was questioning my desire to be a cake designer.  I love to bake. I love testing new recipes.  I enjoy knowing some people hold the opinion, if Tammy made it, it’s probably pretty good.  I like bringing joy and “special-ness” to the occasion even if I am not always there to see it.  But with the joy comes alot of work, fear, calories, and some sleepless nights……maybe I should just go back to teaching?  The career I have always wanted to do the most the least.  (My own saying from college after choosing teaching as a major.)

My son Jacob’s birthday party was the same weekend of the Greek cake.  He kept asking me if I was going to work on the Captain Rex cake.  When are you getting to Captain Rex?  I assured him I would, but told him I was nervous if I’d be able to carve it correctly and make it look right.  Well, late Friday afternoon, Captain Rex was finished.  I completed him minutes before Jacob walked in the door from school. 

He walked in and saw the cake.  With a wide-eyed expression and a completely sincere heart, he said, “Ahhh, I knew you could do it!”  From his heart to my heart, it was confirmed…. I was doing the right thing!

The Captain Rex birthday cake wasn’t just a cake to him. 

The most important cakes are for my very own family!

Fun with Fondant Class Photos and a Cake Show

Been a while since I’ve posted….. cakes are keeping me busy, along with life. Check out the cute photos of the cakes the students made. I think they really enjoyed working with the fondant. There are also photos of my most recent bridal show in Des Moines. Cake pops were all the rage. Forgot my camera to take photos, yikes!

Baked Explorations Trailer

Soon to post how to on Mississippi Mud Pie that SDS ate like a champ!
Later from the Roseland Bakery Girl…..

How to Make Key Lime Pie

Many of you have asked for my Key Lime Tart recipe. It couldn’t be easier!  I make it in a springform pan because it’s easier to slice and serve for a crowd.  It serves more than a normal pie. 12-16 servings.

10 whole graham cracker sheets in crumbs (food processor or smash in zippy)
3 T. granulated sugar
4 T. melted butter
Preheat oven to 375 degrees. 
Combine above ingredients.
Press crumbs firmly (up the side about one inch then the bottom) into lightly “pammed” 9 inch springform pan. Bake for 8 minutes and take out to cool slightly.
6 egg yolks (save whites for something else)
1 1/2 cans of sweetened condensed milk (about 15 fluid oz.)
3/4 c. key lime juice
zest of 1/2 lime (making sure not to mar the part of lime you’d slice for garnish)
Lower oven temp. to 325.
Separate eggs and place in mixer with condensed milk.  Beat for 3-4 minutes on medium speed.  Slowly drizzle in juice on lower speed and continue beating for 3 minutes.  Zest lime.
Pour into tart shell.  Bake for 28 minutes.  Set out to cool completely, cover with foil then refrigerate over night or 4 hours.
1 c. heavy whipping cream
1/4 c. sugar
1/2 t. pure vanilla extract
Whip cream for 30 seconds then add sugar, beat to stiff peaks.  Fold in vanilla.  Put on top of cooled pie and garnish with lime slice.  Keep chilled!

Click to print