CrossRoads Custom Cakes

10/22/2025

Hi everyone!

I want you all know how much I appreciate making cakes and goodies for your celebrations.

But I’m going to be closed until January 2027. In March 2026, I am headed out on a huge adventure. I am going to hike the Appalachian Trail from Georgia to Maine. Approximately 2200 miles. I will be hiking solo. My husband will remain home and be my cheerleader. It will take me 6-7 months bringing me home sometime in October.

Between now and March, I will be spending my time testing my gear and hopefully building my endurance a bit. I will be posting along the trail though I have not yet decided on which platform or platforms. I’ll make one more post with links to where I’ll be posting.

I wish you all the very best and hope to be back to baking in 2027. Cheers!🍾🥂

10/27/2024

08/18/2024

I’m very excited! I have finally discovered “Ermine buttercream”, also known as boiled milk buttercream.
Why does this excite me? Because this smooth silky whipped cream-ish frosting is much less sweet than regular buttercream. AND it is much more heat stable.

This has been out in my 85 degree kitchen for 2 hours and has not wilted, melted, or got shiny. It looks just how it did when I piped it.

So….this new, lighter, less sweet fluffy frosting is now on my menu.

08/11/2024

Hi everyone!

Summer is drawing to a close. I hope everyone has been enjoying the summer weather. My husband and I bought some kayaks and are enjoying them a little. My husband was in an accident in May and broke a couple of ribs and fractured two vertebrae in his spine so he has been really limited on what he can do. Doc said he could kayak but only on very calm lakes/ponds and only for a short time. We should be able to get in another couple of floats before it gets too chilly.

But I’m ready for fall and I am now booking cakes for September onwards.

Please keep me in mind for your kids’ school needs as well as Halloween parties.

I will be posting some designs for fall cakes soon. I hope to have several Thanksgiving and Christmas cake specials this year.

07/24/2024

My wonderful son and beautiful daughter in law celebrated their 5th wedding anniversary yesterday and we are having an informal celebration tonight. I made this for them. The wolf and bear are hand sculpted (no molds) rice crispy treats covered in white modeling chocolate and fondant and hand painted.
Half the cake is butter pecan. The other half is Hawaiian carrot cake.

06/15/2024

As most of my regular clients know, I do not take orders for July and August. It’s simply too hot for me to be able to deliver my best.

That being said…

I am still booking cakes for the rest of the year. It is never to soon to get your spot reserved on my calendar.

Have a great summer everyone. Stay hydrated and cool. And take a dip in a pool! It’s almost as fun as an adult as it was as a child.

05/20/2024

This past weekend I was able to provide graduation cakes for three new grads.

One is the sister of a young man who I did his cake a couple of years ago. The other two are twin sisters. (Cousins to the other two)

The dragon is their school mascot. The first cake is buttercream with fondant and royal icing dragon and decorations. The second is fondant with buttercream
iced dragon and fondant decorations.

Huge congratulations to these young ladies! And well done to their families for their support getting them through.

05/08/2024

Gluten-free banana nut bread (mini loaf). So incredibly good! Very fluffy, more so than my regular banana bread! I’m never going back!

08/03/2023

3 in the morning and it’s still near 90 degrees in my kitchen. I’ve become nocturnal so I can clean and bake when it’s cooler but that doesn’t seem to be a thing this week.

And this is exactly why I don’t book orders in July or August. There simply is no way I would risk disappointing a bride or expectant mom by not being able to create their cakes.

07/30/2023

Well, my entremets are a fail this round. The only freezer space I have right now won’t hard freeze like I need. So, I have pastry cream that won’t unmold.

I’m getting a new freezer this week so I’ll try again next weekend.

Bobbi Barber, Pam, sorry for the delay.

07/28/2023

Well….I just put a huge lemon cheesecake into the oven. 400 degrees for another 15 minutes then it gets turned down to 250 degrees for 1-1 1/2 hours. Not sure on the timing because I’ve not made one this big before. It is going to be part of several entremets. One larger one and a bunch of individual servings.

Along with the cheesecake, there will be raspberry coulis, light lemon pastry cream and a cake that will be a vanilla graham cracker combo. Not a cake but not a cookie.

Then there will be a white chocolate (colored of course) mirror glaze that I’m going going to add freeze dried raspberry powder for flavor and fun.

Who wants to taste test?