A Family’s Story Told in Cakes

Like most families, special occasions in mine were often marked by a signature sweet, most often a cake.

Mom's 90th birthday

Over the years, cake has evolved into more than just a sweet treat; it has become the centerpiece of our celebrations and a reflection of changing times and tastes. I’ve come to find it fascinating how the cakes in our family have evolved. My mother loved making classic layer cakes, always two 9-inch rounds, with generous frosting both between the layers and spread over the entire cake. She had a signature way of applying the frosting, lifting it into little peaks that resembled soft meringue, giving each cake a handmade, homey elegance. I still have the sturdy 1950s cake taker she used to carry her cakes to church gatherings and family events, a treasured reminder of her skill and the special role her cakes played in our celebrations.

My brother and I had our favorite birthday cakes, and Mom always made sure we got exactly what we wanted. Gary often chose Carrot Cake; dense with grated carrots, crunchy pecans, and smothered in sweet cream cheese frosting. As a child, I recall being puzzled that something as simple as a carrot could be transformed into such a delicious dessert. Our family celebrated special occasions right at home, gathered around our dinner table, sharing meals and sweets lovingly made by my mother. Eating out was primarily reserved for special occasions, such as vacations. Home was where the real celebrations happened.

My mother often found inspiration in magazines, and I’m certain her elephant cake idea came straight from

the pages of Better Homes and Gardens. The two round layers can easily be spotted, which form the elephant shape: one for the body and the other, carefully trimmed, for the head, legs, and trunk. Looking back, I realize how much time and care went into making that cake. It was more than dessert; it was a labor of love. Baking was never a chore for her—it was a way to share her creativity and make us feel special.

As I grew older, got married, and became a mother myself, I carried my mother’s baking traditions forward. I found joy in creating goodies for my children, just as my mother had for us. Although my tools and recipes may have changed, the heart behind the effort stayed the same. I often made cupcakes for our sons to take to school and share with their classmates on birthdays. I used a large piping syringe that I inherited from my mother to create a swirl of icing and topped each sweet mound with one of their favorite chocolate candies. This was our tradition, and with three sons, I became quite skilled at it.

Now, with our children grown, I watch the next generation begin to put their spin on family celebrations. When one of our sons married his youth group sweetheart, the groom’s cake paid tribute to their alma mater, Baylor University, complete with the iconic Sailor Bear. A commercial bakery made that cake, but I’m proud to say the coordinating cookies came straight from my kitchen in Ponte Vedra Beach, Florida. I packed them with care and shipped them to Texas, adding a homemade touch to a very modern celebration. 

Our oldest daughter-in-law has taken the baton in the sweetest way. She has been enjoying cake baking for several years now, creating beautiful cakes with unique and thoughtful flavors. A few summers ago, she used my kitchen to bake three stunning layer cakes for a family wedding; each one a work of art and a labor of love. More recently, she made all the food for her book signing celebration. Yes, she’s now an author! And naturally, the dessert table featured her signature cake and cupcake creations. I can say from personal experience that her cakes are not only beautiful, they are melt-in-your-mouth delicious. I’m thankful that she has celebrated our sons’ successes with some lovely cakes as well. Surprisingly, a few of them have been enjoyed right on the beach after a day of kite foil races; sandy feet, sun-kissed faces, and sweet slices of cake to end the day.

As I reflect on all the cakes that have marked milestones in our family, from my mother’s magazine-inspired

Chocolate and Strawberry Cake

designs to my daughter-in-law’s stunning showstoppers, I find myself motivated to continue learning and growing in this cherished tradition. I’ve recently been exploring new techniques, aiming to develop my own cake-baking and decorating skills. One of my favorite recent creations was a chocolate cake with strawberry icing, topped not with flowers or figurines, but with decorated sugar cookies I made myself, each one adding a customized and personal touch in place of an ornamental topper. The icing I used was Swiss buttercream, a silky frosting made by whipping egg whites and granulated sugar until firm, then blending in soft butter. I even

Double Chocolate Cake with Fudge Icing

put the extra icing to good use as a dip for a small tray of sliced

strawberries, an unexpected but delicious bonus. There’s

something deeply satisfying about continuing the legacy in my own way, one cake at a time.

The Double Chocolate Cake features a secret ingredient that makes it super moist: zucchini. Peeled and grated zucchini takes on the cocoa flavor in the sweet cake and becomes virtually undetectable. The cheerful sprinkles come from SprinklePop.