True story:

My youngest daughter went through a phase where she’d attend birthday parties and ask the host mom - dead serious - “Is the cake homemade?”

If the answer was yes, she’d graciously accept a slice like a tiny cake connoisseur.

If it was store-bought? Hard pass.

She’d skip the cake altogether and return to her balloon animal with an air of “I don’t do Costco cakes, Carol.”

Reader, it got to the point where, I kid you not, I’d warn the other moms at drop-off.

“Hey, just so you know… Fiona doesn’t like store-bought icing and might decline the cake. Please don’t let her send you into a full-blown mom guilt spiral.”

Which would send them into a full-blown mom guilt spiral before the party even began if it was a store-bought cake.

I stopped saying anything after a few times.

Because seriously - who needs someone else’s 4-year-old triggering your inner Pinterest mom panic?

While she clearly had standards, my own ‘homemade’ cakes came straight from a box with a tub of icing (thanks Betty Crocker!) carefully applied in the highly sought after ‘smear and swirl’ method.
​
Homemade? Technically.

Fancy? Not unless you count uneven frosting and missing cake chunks from frosting it while it was still warm. Faux pas apparently.

But now that I'm immersed in the 'from scratch' world, I'm shocked at how easy it is.

Making something from scratch doesn’t mean it has to be complicated - I wouldn't lie to you about something like that - promise!

You think it’s going to be hard.

That you need professional tools and a food stylist’s eye.

But more often than not? It’s easier than you expect - ESPECIALLY when someone shows you how.

Which brings me to this week’s delicious news…

Loryn’s back!

Our in-house decorating queen, sprinkle sorceress, and the only person I trust to make icing carrots that even the Easter Bunny would side-eye with jealousy. 🐰

And just in time for Easter. You'd think we planned it or something. 😜

Loryn's walking you through how to decorate our most-loved, most-craved, most-vanishes-before-the-second-pot-of-coffee-is-poured dessert:

Our cafe carrot cake. Disguised as an Easter Chickadee!

It’s cute, it’s festive, and it’s easy enough that even a frosting minimalist (or your favourite Betty Crocker chocolate icing lover) could pull off.

Let's be clear though - Loryn doesn't allow me to even touch the piping bag. This cake is to sell girl!

It's Fiona approved too - so ya'll know it's gotta be good.

​Watch the video here →

And why bother making and decorating a cake yourself you ask?

Oh, let me count the ways:

• It’s cheaper than picking up something mediocre with store bought frosting (that my kid still doesn’t like)
• You control what goes in it (which is important in this ‘how do you pronounce that’ food ingredient world)
• It impresses literally everyone
• It’s memory-making magic if the kids get involved (or chaos)​
  ​

Look, whether it’s a cake or your health goals; most things feel impossible until someone shows you the easy version.

That’s what we’re all about - showing you that wellness, joyful living, and yes, desserts can all be part of the same beautifully imperfect life.

So here’s your invitation again to join Loryn and I to see how to make an Easter Chickadee Carrot Cake. Watch video here.​

Make this Easter the one where you impress the pants off yourself and your people with a homemade cake so good, even the pickiest little party guest wouldn’t dare say no.

Bring the sass, skip the guilt, and maybe leave a little frosting in the tub this time (or not—I support both paths).

Nat - Your cake snob sympathizer

P.S. - on behalf of Fiona causing any long-lasting mom-guilt trauma - my sincerest apologies!

Leave a comment over on the video or hit reply and let me know you're weirdest cake experience!

You know I love every one of your replies.