Recipes

“When my mother, Theresa, had an unexpected stroke,we both decided to stay home and take care of [her] so wecould all be together,” says Toni. “We started makingSmith Island-style cakes to sell, not for a minute thinking itwould grow into a thriving business.”

But it did. Today, Crisfield-based Delmarvalous Cakes sells up to 100 sugary stunners per week, in 31 different flavors. Although they may look like typical from-a-box creations, each cake boasts 10 pancake-thin layers and blankets of filling and icing. It’s a style that has led to countless repeat customers, word-of-mouth referrals, and two very satisfied entrepreneurs.

red velvet cake

1/2 cup butter

1 1/2 cups sugar

3 eggs

3 T. cocoa

2 (2 oz. each) bottles red food coloring

2 1/2 cups flour

1 tsp. salt

1 cup whole milk

1 tsp. vanilla

1 tsp. baking soda

1 tsp. vinegar

Cream butter, sugar, and eggs. Combine cocoa and red food coloring together and

make a paste; stir paste into butter mixture.  Next, combine flour and salt. Blend butter

mixture at medium speed, alternately adding flour and milk. Blend well. Mix in vanilla,

vinegar, and baking soda. Mix for 2 1/2 minutes or until well-blended.

Coat 10 8-inch cake pans with nonstick spray. Spoon 2 1/2 T. of cake batter into each

pan; tap bottom of pan to spread batter evenly and to remove air bubbles. Bake at

350° for 7 to 8 minutes. Cool before icing.

red velvet icing:

3 level T. flour

1 cup whole milk

1 cup sugar

1/2 lb. butter

1 tsp. vanilla

Cookflourand milkin saucepan over medium heat until combined well; let cool.

Add sugar, butter, and vanilla. Beat on high speed until creamyand smooth.

Frost between layers and on top and sides of cake. Yum!

Delmarvalous Cakes’ 10-layer Smith Island-style cakes range in size from 8 inches up to

12 inches. Call Toni at 410-968-2566 tofind out more information on getting a

Delmarvalous Cake for your next get-together.  605 W. Main Street, Crisfield, 21817.