Blushing Bride

Words by Patricia Richards
Photography by Sarah Jane Sanders

Ingredients

-1 oz. Drambuie 15 year Liqueur
-1 oz. St-Germain Elderflower Liqueur
-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
-0.75 oz. Freshly Squeezed & Strained Lemon Juice
-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
-1 Drop Bittermens Hopped Grapefruit Bitters

Method

Combine the above ingredients into a clean, bar mixing glass. Fill your bar
mixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
Garnish with a long, fresh swath of grapefruit peel. Serve.

TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
sweetness level of your fruit.

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Jameson’s Carrot Cake

Recipe by Megan Smith
Photography by Sarah Jane Sanders

Jameson, our trusty mascot, has a weakness for carrots. Go figure.
Our weakness lies more in this tropical cake than the carrots. Go figure.
This cake is a showstopper. For years it has made appearances at wedding showers, birthday parties and backyard gatherings up and down the Eastern seaboard…often with Jameson the bunny in tow.

Ingredients

Cake

2 1/3 cups all purpose flour
1 cup unsweetened flaked coconut
3 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained

Frosting

3 8-ounce packages softened cream cheese
1 ½ sticks unsalted butter, room temperature
1 cup powdered sugar
¾ cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract

Preparation

For Cake:

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottom of pans with parchment paper. Combine 1/3 cup flour and coconut a bowl.
Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time,
beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-flour mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For frosting: eat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and vanilla. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill 1 hour.

Want a new sweet recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Gold Medal Work Ethic

Words by Kaelan Hollon
Artwork by Roberta Pinna

As a rule, divers are a little bit crazy. Surely it must be lunacy to careen headfirst off a thin slip of steel lodged thirty feet above an unforgiving expanse of water while the world watches. Among Olympians, they are the snipers of summer sportsmen; sliding into big water 35-40mph with surgical accuracy in the midst of calmly-focused triple backflips.

Diving is a loner’s hobby and the sport doesn’t afford missteps. Mistakes in diving means broken arms, broken feet, concussions and sprains. Competition starts early to separate the average from the great; while most other children are playing ‘everyone-wins’ tee ball, the elementary school Olympic set are already enduring hours of workouts and a steadfast diet. It is a merciless sport; anything short of perfection demands a gentle secession into the loam of mediocrity, an early retirement of Olympic daydreams. There are hundreds of thousands of average divers, and several hundred very good ones. There are a few that make you gasp with their perfection―only a slim handful are considered that good. But Vera Ilyina is that good.

Watching footage of her gold medal performance in the 2000 Olympics, Ilyina emerges from the water with the serene wisdom that comes from perfect athletic confidence, baptized in the glory of roaring, televised millions and rippling in her strength. She wastes no movement; there isn’t so much as a twitch that is out of her control.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Beauty in Brokenness

Words and Photography by Annie Kruyer

Kintsukuroi, ‘to repair with gold,’ is the Japanese art of repairing shattered pottery and ceramic vessels with gold and silver, understanding that the piece is more beautiful for having been broken. I had loved this practice long before it would resonate fully in my own life. But instead
of gold, I would use the gift of light, both physically and spiritually, to mend and bring beauty to all my broken places.

I am an artist. An artist that takes photos. Although formerly trained in Fine Art and Illustration, photography is my first love as my medium of expression, for it so eloquently speaks the language of my soul and frames the complex working of intuitive feelings into something I can reflect on. The word photography comes from the Greek word phos meaning light and graphos meaning writing, which loosely translates to ‘writing with light.’ How beautiful. Writing with light.

Looking back to the months before life as I knew it would change forever, I now believe that on some subconscious, perhaps spiritual, level, we know or are prepared for a death or a parting of a loved one if we knew to pay attention to the signs.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Tea Time

Words by Virginia Myers & Megan Smith
Photography by Jesse Fox

In 2010, Heather Howell was wooed away from her job in talent acquisition for a Fortune 100 company and charged with the task of taking a small farmer’s market product to a nationally recognized and distributed brand. She had no beverage, bottling, distribution, or start-up experience. A deterrent for some, perhaps, but Rooibee Red Tea’s investors believed this former Division I athlete, no stranger to competition, was the secret ingredient to the tea’s success.

The million dollar question for any brand stepping into the marketplace is ”how do I get recognized?” Heather, now Chief Tea Officer of Rooibee Red Tea, knew the company’s only chance of a little known tea leaf product becoming a household name was to focus time and energy on three objectives: strategic store presence, stellar people, and spot-on public relations. “My first goal was to find the best team I could in the food and beverage space,” Heather said. “I knew we needed hearty team members to take Rooibee Red Tea to the next level. The beverage space is dog-eat-dog and there are some big dogs there reluctant to give up market share. To survive in this industry, you have to be scrappy.”

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Imogen Cunningham

Words by Pamela Sutton & Laura Zolman
Photography by Imogen Cunningham

“So many people dislike themselves so thoroughly that they never see any reproduction of themselves that suits. None of us is born with the right face. It’s a tough job being a portrait photographer.” – Imogen Cunningham

The turn of the 20th century in America was not quite ready to embrace working mothers, let alone an avante-garde photographer. Yet over the span of a 70-year career, Imogen Cunningham, with her artistic talent and willful independence, overcame the obstacles of a steeply patriarchal society, a male-dominated photography industry, and the critics of her day. Known for her botanical, nude and portrait photography, she became one of the finest and most sought after photographers in American history.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Youth Uprising

Words by Lanie Anderson
Photography by Rebecca Drobis

Hiking in the mountains of Rwanda, snowboarding along the Eastern seaboard, and paragliding in Ecuador, Sarah Green doesn’t necessarily consider herself a risky person. But her track record begs to differ.

Recognized by President Obama for her work as a young entrepreneurial leader in 2012 and 2013, this humble North Carolina native has a running list of accolades in entrepreneurship that she rarely touts. Instead, it’s her wide eyes and sense of conviction that reveal her true purpose in what she does. The deepest desire to see others’ dreams realized and value reclaimed.

A 2009 graduate of Appalachian State University, Sarah turned down a cozy job with an accounting firm in Washington to teach entrepreneurship classes in Uganda, a country to which she says she owes her “life’s career trajectory.” After returning to the United States, Sarah cofounded Empact, a powerful organization that exposes young people to entrepreneurship and helps cultivate mindsets that alleviate poverty around the globe. Recently Sarah said goodbye to her role with Empact to focus on her first love: social entrepreneurship and international economic empowerment and development.

To read more of this article and the full interview, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Creatures of Habit

Words and Photography by Pamela Sutton

Whether we realize it or not, we spend most of our day on habitual autopilot. This is not necessarily a bad thing. In fact, habits actually can provide a lot of freedom. We type emails effortlessly without glancing at the keyboard. We enjoy a bike ride because we pedal without thinking. We can multitask at work or while caring for our children, and get up in the morning, heading straight to the kitchen with no other thought than “strong coffee, please.”

Although habits can be a good thing, most of us have some habits we’d like to break, and new habits we’d like to make. Understanding how habits work allow us to become more productive and achieve greater success in both our personal life and business―whether we want to diet, start running every morning or create a more productive working environment.

In his New York Times Bestselling book, The Power of Habit: Why We Do What We Do In Life, Charles Duhigg dives into scientific discoveries surrounding habits and reveals human potential. We meet Eugene, who learned to create new habits after memory loss. And discover how Michael Phelps won a world record even though his goggles filled with water. We are given insight into how organizations, like Starbucks, have achieved success by embracing organizational habits, or “routine.” And how Target knew a teenage girl was pregnant, through her buying habits, before she’d even told her parents.

To read more of this article and the full interview, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

A View From the Hill

Words by Ann Sullivan
Artwork by Gooseberry Press

Few sights in our capital city are as breathtaking as the cherry blossoms blooming on the Potomac with our nation’s monuments and memorials as a backdrop. April is the time of the year when the cherry blossoms pop. But the question is when. Timing Mother Nature’s annual Washington festivity is unpredictable and local meteorologists are devoted to predicting when the trees will bloom. The Cherry Blossom Festival depends on it, as does the influx of tourists that boost Washington’s economy in the spring. Conversely, the blossoms do not stay very long and spring rains can make the displays even shorter. Timing is everything.

Those conditions sound much like the environment on Capitol Hill. Timing is everything. Issues do not have a long shelf life and many resources are spent on trying to figure out when the time is right for action, because as we know, policy changes make a big impact on the nation’s economy.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Curating Your Memories For Better Relationships

Words and Photography by Morgan Day Cecil

I live in Portland, Oregon, a city full of hip, young artisans, craftsmen, and entrepreneurs who all seem to be curating something.

There are folks in my town who curate donuts. Plenty who curate motorcycles. Lots curating leather goods and Pendleton products. And, of course, coffee and beer.

But curating isn’t unique to Portland. In fact, “curate” has become a marketing buzzword for those with blogs, websites and company Pinterest boards.

My husband and I also curate, leading workshops to help couples create a life of true romance and meaningful adventure together. One of the first lessons we teach is the art of curating memories.

The verb, to curate, comes from the noun, curator, which literally means, “one who manages or oversees, specifically as the administrative director of a museum collection or a library.”

We manage the objects we put on display in our home. We oversee the shoes stacked in our closet. We thoughtfully collect books and wine with the heart’s desire to collect meaningful things so those meaningful things can be properly appreciated.

The mind is a mysterious thing. It possesses so much power and capability and also so much tendency to sabotage. A relationship is made marvelous or miserable first in the mind and then in the home.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Roberta Pinna

My work celebrates beauty. I use the female figure because, as a woman, that is the lens through which I observe the world and the human condition. Although my figures are often isolated and denied any identity or relation with their environment, I conceive each of them as part of a matrix in relationship to one another. The “Divas” series best expresses my intention: the beauty of the body’s performance of a plunge and the human ability to turn a fall into a flight.

To read more about Roberta Pinna, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Alton Brown

Featured

Interview by Megan Smith

The word on the street is that cooking shows bored the heck out of Alton Brown and he thought he could do better. Taking his film background, he headed off to the New England Culinary Institute to hone his skills and eventually landed on Food Network. It’s a rarity to meet someone that actually goes after a big dream, and even rarer when that big dream becomes the exact reality hoped for. What made that possible? Guts? Instinct? Drive? For Alton, it was “Simple. Just a lack of other choices.”

To read the rest of the article and the interview with Alton Brown, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Soar: The Misty Copeland Story

Featured

Words by Molly Hays
Photography by Jacklyn Greenberg

“I’ll bet you didn’t know that I could fly,” Misty Copeland writes in Life in Motion, her recently released memoir. “I can bounce into the air, then float there a little while before lighting, softly, on the stage.”

Simple, no?

But, of course, we all know that ballet is the art of rendering the excruciating, effortless; the utterly grueling, exquisitely graceful. And this for the ordinary ballerina. Misty Copeland, described by many accounts as the first African American female soloist for the American Ballet Theatre, is anything but ordinary, even in the extraordinary world of classical ballet.

Packing, Scrambling, Leaving
In the rarefied world of classical ballet, there’s no one path to the top. Still, Copeland’s road stands among the least traveled.

The fourth of six children, Misty Copeland was born into a family as tight-knit as it was itinerant. From age two, Copeland writes, when “my mom squeezed our lives onto a bus headed west, our family began a pattern that would define my siblings’ and my childhood: packing, scrambling, leaving—often barely surviving.” Dramatic? Yes. Though the next sixteen years would only prove more so.

To read more about Misty Copeland, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Jacklyn Greenberg

Jacklyn’s edge lies in her unique ability to engage and connect with people on a level that delves beyond the surface and into the deeper realm of energy and emotion. This comes, in part, from her extensive travels and immersion in foreign cultures with extended stays overseas in Italy and Australia. After earning degrees in both fine arts and environmental chemistry, she decided to follow her passion and add her intense voice with her inherent air of hyper-realism to the photography world.

To read more about Jacklyn Greenberg, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 5 – Editor Letter

“She stood in the storm and when the wind did not blow her away, she adjusted her sails.” Elizabeth Edwards

When this magazine was birthed I was living a comfortably predictable life in Kentucky with three small boys and a hardworking husband. By all accounts, I was the traditional stay-at-home mom. Over the course of a decade I created a haven for friends and family. We hosted dozens of parties each year under the big maple tree in the back yard. I started a blog to chronicle all those milestones in a mother’s journey. I kept myself challenged by upping my domestic know-how and eventually became a businesswoman by profiting on those skills.

When the idea for CAKE&WHISKEY came to me like an Oprah “ah-ha” moment nearly two years ago, it was unforeseeable how much the skill of adaptability would need to be cultivated (sometimes internally kicking and screaming) if I were to see this idea through.

No longer was my morning coffee the first thing that got me out of bed, for a rigorous schedule that started well before the boys tumbled down the stairs for breakfast became the new norm. And no longer was this slightly-introverted girl able to slip quietly into preschool to pick up my son, for national speaking engagements pushed me far outside my scope of ease. And no longer was I able to devote the same energy to keeping up with friends as nights and weekends became my ‘no phone’ time, allowing me to wholly focus on my family. Ultimately those adjustments, ever so slight, became the crucial catalyst that allowed the potential for CAKE&WHISKEY’s growth possible. Without them, you would not be reading this letter.

This morning I write this from a small hotel room. It’s before dawn and I’m barely tapping the keys as to not wake my sleeping boys and husband beside me. For the next three weeks this hotel room will be our home as we head into the biggest transition as a family, to date.

That maple tree we hosted dozens of parties under is now someone else’s maple tree. The neighbors we shared garden bounties and baked goodies with for many years are no longer our neighbors. The life and business we built in a sleepy Southern town now needs to be cultivated in a northern city we had never set foot in before. Things change in life and business. Malleability becomes a necessity.

By nature, we tend to buck change, even though what we want more than anything in life is to not remain the same forever. We’re funny creatures that way.

As each feature story in this issue came across my desk, the theme of adaptability and ultimately, resiliency, became my take away. Maybe because as I was reading these stories, I was looking deep for my own source of resiliency and strength. We do tend to glean nuggets of wisdom where we need it most, don’t we?

This magazine gives voice to the stories of businesswomen who are on a journey. And that would be each of us. It’s what we relate to, because no one lives a simple life. We all face tragedy and heartache and chaos at some point and although it may pale in comparison to those you’ll read of Misty Copeland or Annie Kruyer, when read through the lens of your own story, whether now or in ten years time, the messages resonate deeply.

I am certain that we can learn from and champion each other when we understand that every woman we meet in the boardroom, the locker room, the school parking lot and the negotiating table is likely also adjusting her sails to weather a storm.