This Valentine's Day I put out a post on my Facebook page to raise money for the National Multiple Sclerosis Society through a "cake sale". My goal was to sell 10 cakes and raise $400.
In 4 hours, I had ALL of my orders filled.
In 24 hours, I had almost 30 requests for cakes.
I was truly overwhelmed with gratitude and kindness from people in my hometown wanting a homemade cake! My mom Suzie lives with Multiple Sclerosis which is an autoimmune condition affecting the communication between the brain and the body. She has been living with MS for over ten years and is an inspiration and best friend to me!
Due to the generosity and responses to my "cake sale" post, we not only exceeded our fundraising goal - we TRIPLED our goal! In six days, we made and delivered 24 cakes to friends and family. We raised over $1200 in countless hours of cake baking, icing, boxing, and delivering in Weirton, WV.
We delivered and surprised so many wonderful people with cakes this Valentine's Day to spread love and bring awareness to Multiple Sclerosis. Some of the people we reconnected with through this "cake sale" were some of the biggest supporters of my mom at her initial MS diagnosis and me throughout my MD journey. But we also made new friends who are local MS warriors and advocates for those with the neurological condition. I am so thankful for these friendships - new and old that we have created.
It was so fun to do this activity with my mom while I am living with my parents for one of my FINAL clinical rotations for medical school. I am in my hometown of Weirton, WV, on a pediatric outpatient rotation - which has been bittersweet! I get to see familiar faces in the office every day and remind myself of my roots. My hometown is so close-knit. This hometown rotation has been one of the best ways I can reflect on my educational journey.
It brings me so much joy to share my gifts and talents with others - through both medicine and baking when time allows!
This Valentine's Day I made two of my favorite cake recipes, and I am so happy to share them with you below.
The first was a chocolate cake with chocolate mousse and fresh raspberries. The recipe was from the King Arthur Baking Co. It was a rich chocolate cake with the whippiest and the most amazing chocolate mousse! The raspberries added the much needed tartness and beauty to the cake. Find the recipe here - Chocolate Mousse Cake with Raspberries.
The second was a vanilla cake with a fresh strawberry buttercream. It was a light cake, rich with an amazingly sweet flavor and natural pink colors. I finally had a chance to sit down at the office the other day to enjoy a slice with the pediatric staff - and BOY WAS IT GOOD! So many people asked me for the icing recipe, so I must share with my friends and family. You can find it below!!
This "cake sale" of mine truly exceeded all expectations in raising money for a medical condition near and dear to my family's heart. I am reminded this February that I truly have so much to be thankful for!
We will continue to raise money this spring season through the WALK MS platform. I invite you to check out our team page here and join us April 15, 2023 in Morgantown, WV, for the annual walk. We had an absolute blast last year and are looking forward to another great year with our team "Suzie's Shoes". Let me know if you'd like to join or get involved with your own team. We'd love to connect with you! 🧡
Take care and stay well my friends!
Scrumptious Strawberry Icing
Recipe adapted from The Wood and Spoon "Champagne and Strawberries Cake"
Ingredients
2 cups fresh whole strawberries
2 cups unsalted butter, at room temperature
2 teaspoons vanilla extract
1/4 tsp salt
8 cups powdered sugar
Directions
Wash and cut the strawberries into eighths. Pulse in a food processor until there are no large chunks (do not puree).
Transfer the pulsed strawberries to a small sauce-pot. Simmer the strawberries over low heat, stirring occasionally so they do not burn on the bottom. A foam will form on the top of the mixture and gradually disappear. This may take about 30 minutes to complete cooking. Allow to cool completely.
Transfer the strawberry reduction to an airtight container and refrigerate for 2 hours or overnight (preferred).
In a large mixing bowl, cream the butter with the salt and vanilla extract.
Gradually add the powdered sugar to the large mixing bowl, scraping down the sides as mixing progresses.
Add a total of 1/2 cup of the chilled strawberry reduction to the large mixing bowl. Mix well until pink and smooth with tints of darker strawberry chunks.
*Icing can be immediately used to ice a cake or pipe decor.
**Icing can also be refrigerated for later use. Just bring again to room temperature and whip before icing or piping.
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