Welcome to The Bake Cakery, personal blog of Amy Beaird. I am a frugal, little bit hippy, uber organized, baked good making, research engineer. Dinner parties, sunsets, walks on the beach, and snuggling babies/furry critters are some of my pastimes. I celebrate efficiency, unexpected flavors and subtle humor.
My hubs, Jason, inspires me to pursue what I love and encourages me to forgo symmetry every once in a while. We love to travel, dream, and tackle home improvement projects together.
I grew up in Vero Beach, FL deep-sea fishing with my mom and dad, catching lizards with my sis and running around barefoot most of the time. My mom spoiled us with homecooked awesomeness and taught us more about delicious food than she realized.
My passion for cooking came about when I left home to start my degree in Chemical Engineering. Without mom there to cook for me, canned corn and lipton noodles got old fast. I began experimenting with cooking and baking and had a lot of intuition thanks to mom. (Although, my very first cake came out of the oven as a volcano! Burnt on the outside and raw in the middle… I blame it on a super hot oven.)
Cooking and “Amy Art” as it is known by my fam, are my two current creative outlets. I love making people smile and turning ordinary items into cherished keepsakes.
I recently finished my PhD research on hydrogen storage and I’m passionate about contributing to a solution for our growing energy concerns. I love a good challenge and this is definitely one without a clear solution that we all face.
Getting outdoors and growing things also excite me. What’s life without the sunshine, a hammock and fresh veggies.
This blog, as you can tell, is all about things that put a big smile on my face. I hope that by sharing, they put one on yours too!
Hi Amy!! Just wanted to let you know I am a new fan of your site (thanks to “SheSaved”), you have some AWESOME recipes on here and fantastic tips and tricks!! =) Love, your new fan, Jennifer
Hey Jennifer! Thanks for stopping by. Keri Lyn at She Saved is too sweet and I’m glad she sent you over!
Hi Amy,
This is the first time I’m really exploring your blog. I’m super-proud of you, this is truly wonderful stuff. Keep up the great work, and I will try and visit often!
And I now have a big huge smile on my face. Thanks Hanif, now I’m off to check out your site too!
hello amy … ihave to say i really like you blog and find it very interesting … i hoping to pic up some ideas form you …. keep up the good work
Amy-
I am also a degreed chemical engineer but have loved cooking since I was a kid. I am thrilled to see that someone else sees the importance of fun in the kitchen and making it sensible, There is so much trash out there to be eaten and your recipes are anything but! Keep up the good work and your blog!
Amy,
I love all the recipes you have posted and you should be very proud of yourself for the degrees you have gotten.
I have been wanting to make vanilla extract, but can not find the type of bottles like you had. Can you give me any ideas were to find those?
Thanks.
Jan
Hi Amy!! Just wanted to let you know I am a new fan of your great site you have some AWESOME recipes on here and fantastic tips.
Hi Amy, I was looking for Red Velvet cupcakes with beets this morning. I found not only red velvet but so many other interesting yummy stuff. Thank you for all that you do I just can’t stop reading your site. mk
Hi Amy, I found your blog cause I was looking for a red velvet cake without all the chemicals. I’ll try it for sure, BUT to me the vanilla extract recipe was even more interesting because I cannot buy it in Holland. So I will start a bottle as soon as possible. Bye, Katja
Hi Amy. Just came across your site & I love it! I wanted to know though…you have a picture of a cube that has kiwi ^ watermelon & I think some kind of cheese..do u have the recipe for that???
Just tried the red velvet cake with beets recipe. It’s a mashup of your recipe and a similar recipe from sophistimom.com, but it’s largely your recipe. It is so wonderfully moist, and it turned out a definite reddish color. Instead of a cream cheese frosting, I dusted it with confectioner’s sugar. This is a definite keeper! Thanks for providing it.
hi Amy, love your blog and thanks so much for posting the 3 leches recipe. I have tried many 3 leches recipes and I make a good but not fantastic one, so I will definitely try yours.
Also I make a version of the 3 leches that you might like… Instead of the 3 leches (3 milks) I make a rum 4 leches marmoleado (marbled) cake. Simply add some chocolate and rum to your vanilla cake and marble it using a toothpick. Then for the sauce add dark rum to your sauce and some coconut milk. Just an idea, hope you like it.
Wow, that sounds delicious. I really love rum cake so I’ll have to give that a try!
Hi Amy! I met you at becomming and today I saw this add for candy without artificial food coloring!!! It made me think of you so I had to share: http://www.getunreal.com