Memphis Foodie

Your tool for delicious, local cuisine right in the heart of Memphis, TN.

Gingerly Baked (For Your Holiday Needs and More) December 15, 2011

Filed under: Memphis Foodies — Shannon R Little @ 3:29 pm
Tags: , , , , , , , , , , ,

Ginger Honshell isn’t your typical baker.  She didn’t study food.  She never went to cooking school.  She did not grow up to be an aspiring chef.  She fell into this world by accident, excelled quickly, and has not looked back yet.  Ginger has only been baking seriously for a couple of years, but she has grown into the business and established a customer base already. You may know her by those yummy slices of Kiss Me Goodnight Cake or Strawberry Pound Cake you used to order at Trolley Stop Market? Yes, they were hers.

 

 

For Ginger, baking is her best stress relief.  While many of us take to exercise or the sauce, she took to cupcakes.  She learned, through several visits with her Aunt Shannon in California, that baking is not only fun, but she was good at it also.  She quickly took to baking as her new passion.  She learned the basics first, then moved on to more advanced techniques.

 

One great thing about Ginger is that she does not hoard her baking tips all to herself.  This magician does reveal her secrets, because she wants it to be fun for everyone.  She loves sharing her talent with others.  In just the short amount of time I was with her, I took home a pocket full of tips.  One of her best ones is:

“Baking involves a lot of chemistry.  Any time you bake something, you have to stick to the recipe because of the chemistry involved. Any time you bake something, it calls for your rising agents.  Your rising agents are salt, baking soda, and baking powder.  How they react to your ingredients, mainly your wet ingredients or acidic agents, like buttermilk, you have to have both the perfect amount of each for everything to balance out and rise the way it’s supposed to.  If you bake something and stick to the recipe, and for some reason it rises but then it sinks right down in the middle, that means you had either too much or too little of either one of your rising agents are all of your rising agents.  That is the main reason why you have to stick to a recipe.  If you don’t stick to a recipe, you have to be someone who knows a lot about chemistry and the way the different chemicals react to one another.”

 


Through these last couple of years, Ginger has learned to make many different goodies.  Recently I was able to try several of them.

 

I first tried her Mixed Berry Galette.  Watching her make these is like an art form.

 

 

The treats we warm, gooey, and sweet on the inside.  On the outside, the crust was buttery, with just enough crunch. I could pick it up and eat it with my hands! These are perfect for a sweet treat, with coffee or tea, or to eat for breakfast.  I have so far done all three with the ones she sent home with me.

 

 

I next tried the Pumpkin Fudge, with pecans and cranberries.  This is a great  table snack food for holiday parties.  I love pumpkin, but had never had it in fudge before this. It was creamy and delicious.  The nuts and cranberries added a great dimension to it as well, setting it apart from other fudge. However, if you do not want this additions, she makes plain fudge as well.

 

 

Last, I had The Great Pumpkin.  This is a pumpkin and chocolate chip cupcake (which she whipped up in less than 10 minutes, mind you) with cream cheese frosting, topped with pecans.  Once again, Ginger put her spin on pumpkin desserts to set it apart from the rest.  The chocolate chips and pecans were a great addition to the cupcake, and it all complimented each other well.

 

 

The best thing about Ginger is what sets her apart from the other bakeries in town.  She does not have her own bakery space.  She does not have a staff to help her.  Yet, all you need to give her is 2-3 days notice for your baking needs.  Most places this time of year require 1-3 weeks! Do you have those last minute parties, events, or get-togethers you need goodies for?  Gingerly Baked can help you out!  (Please note that since it IS just her, she may have to turn down jobs until after Christmas, depending on increased demand.)  Her prices are very fair. Her treats are amazingly delicious, and her turn-around time is outstanding!

 

For more information on Gingerly baked, including pictures and descriptions of her other goodies, visit her Facebook page.  You can also email her at gingerlybaked@yahoo.com with your orders.

Advertisements
 

11 Responses to “Gingerly Baked (For Your Holiday Needs and More)”

  1. meagen Says:

    your treats all look amazing!

  2. latasha Says:

    Amazing! You go girl!!

  3. Janet Butler Says:

    yum, I cannot wait to try everyone of these!!

    • Janet Butler Says:

      well pooh! Though because the items were in bold print, I would be able to click on them for the recipe! Oh well, hopefully one day when I get back to Memphis, I can try them. Look so good!!

  4. Carol Toye Oros Says:

    I am fortunate to have devoured much of what Ginger bakes! She excels in her craft, because she enjoys it so! This is a must try, and trust me, you will repeat!

  5. Kim Lin Says:

    Pumpkin Fudge, with pecans and cranberries look amazing! Such a delight!

    – “Hostess” for The MenView

  6. […] gifts like jewelry and art.  You can also buy local food items, like fruit, jams, breads, etc.  My friend Ginger used to bake for them, and she is amazing.  Therefore, I know this stuff is […]

  7. […] Tom Logue, you have won a gift certificate for a dozen specialty cupcakes from Gingerly Baked!  I really like the The Great Pumpkin cupcakes and the Kiss Me Goodnight cupcakes.  However, she […]

  8. […] will have food samples from Sweet Grass, Acre, Erling Jensen, Felicia Suzanne’s, Interim, Gingerly Baked, and more. Add a little music and booze, and this night is definitely a […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s