bake - September/October 2022 - 49

A
s we transition from the hot days of summer to the cool
autumn weather, it's time to usher in holiday promotions and
winning cake ideas for the fall season.
Due to popular demand, SusieCakes' famous Southern Red
Velvet Cake will be joining the beloved Vanilla Celebration Cake
and classic Old-Fashion Chocolate Cake, and is available to ship
nationally, and is perfect for any upcoming event or to gift a loved
one. The 6-inch Southern Red Velvet is a deep red, moist cake
lightly flavored with cocoa, filled and topped with traditional
cream cheese frosting.
Built on the foundations of simplicity, tradition, and inspiration
of Grandma Mildred and Madeline's 3x5 recipe cards, SusieCakes
continues to grow their community of cake-lovers and empowered
women. Since its founding in 2006, SusieCakes has expanded to 26
bakeries across California and Texas and now offers nationwide
shipping of their two most popular cakes.
" We started shipping nationwide this year, " notes Susan " Susie "
Sarich, founder and chief executive officer.
Sarich grew up in Chicago, where she
was called Susie by her two beloved grandmothers,
Mildred and Madeline. Every day,
Susie would come home from school to enjoy
her grandmothers' company over a glass
of milk and a fresh baked treat. This daily
baking ritual and special time together in
the kitchen left a lasting impression. When
Susie grew up to become Susan and moved
to the West Coast, she brought along her
grandmothers' carefully recorded recipes
on handwritten 3×5 cards. The pure and
simple connection those recipes fostered
helped Susan form SusieCakes bakeries to
share her experience with others. Through
SusieCakes, Susan honors Mildred and
Madeline: both in her dedication to their
baking traditions, and her commitment to
providing women with progressive careers
in the food and hospitality industry
" You most likely recall a cake as part of
your life's milestone celebrations. Cake has
the unique ability to connect us with the
people and events of our past. However,
FEATURED FLAVORS
The Perfect Purée of Napa Valley exhibited for the first time at
the International Baking Industry Exposition (IBIE), the western
hemisphere's largest baking industry trade show, held Sept. 18-21 in
Las Vegas.
As the leading US provider of premium fresh frozen fruit purées,
zests and blends, The Perfect Purée showcased its range of 40
flavors and featured celebrity chefs including specialty Hawaiian
baker Maria Short of Kipuka Mills. Attendees also learned about
The Perfect Purée's complimentary sample program for foodservice
professionals and manufacturers.
Featured flavors include ever-popular Red Raspberry, Passion
The Perfect Puree features a range of 20 flavors.
cake should not be reserved only for these special occasions. A
delicious slice of cake can immediately bring a bit of celebration to
an ordinary day, " Sarich points out.
THE HALLOWEEN ISSUE
2022
49
©CHANDLERVID85 - STOCK.ADOBE.COM, PERFECT PUREE
http://STOCK.ADOBE.COM

bake - September/October 2022

Table of Contents for the Digital Edition of bake - September/October 2022

bake - September/October 2022 - Intro
bake - September/October 2022 - 1
bake - September/October 2022 - 2
bake - September/October 2022 - 3
bake - September/October 2022 - 4
bake - September/October 2022 - 5
bake - September/October 2022 - 6
bake - September/October 2022 - 7
bake - September/October 2022 - 8
bake - September/October 2022 - 9
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bake - September/October 2022 - 11
bake - September/October 2022 - 12
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bake - September/October 2022 - 14
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bake - September/October 2022 - 16
bake - September/October 2022 - 17
bake - September/October 2022 - 18
bake - September/October 2022 - 19
bake - September/October 2022 - 20
bake - September/October 2022 - 21
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bake - September/October 2022 - 25
bake - September/October 2022 - 26
bake - September/October 2022 - 27
bake - September/October 2022 - 28
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bake - September/October 2022 - 35
bake - September/October 2022 - 36
bake - September/October 2022 - 37
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bake - September/October 2022 - 40
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bake - September/October 2022 - 47
bake - September/October 2022 - 48
bake - September/October 2022 - 49
bake - September/October 2022 - 50
bake - September/October 2022 - 51
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bake - September/October 2022 - 63
bake - September/October 2022 - pan1
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bake - September/October 2022 - pan51
bake - September/October 2022 - pan52
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
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http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
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