Where Can I Buy Smith Island Cake In Maryland?
Where To Buy Smith Island Cake – The $10 retail cakes will be available in Giant Food locations in Maryland, including Salisbury, Annapolis, and Easton, as well as Rehoboth Beach and Long Neck in Delaware, according to the company. On the basis of the great comments we have received from our consumers, we expect to develop our Smith Island cakes company in the foreseeable future.
Contents
- 1 Who makes the original Smith Island Cake?
- 2 Should Smith Island Cake be refrigerated?
Does giant sell Smith Island Cakes?
Save on Smith Island Baking Co. Cake Bites Vanilla Birthday Order Online Delivery | Giant.
Who makes the original Smith Island Cake?
Mrs. Kitching’s Original Smith Island Cake – Smith Island Layer Cake With Traditional Chocolate Icing A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat if it weren’t so darned delicious! No one is quite sure where this delicious dessert got its start, but many folks credit Mrs.
Frances Kitching, whose easy and amazing recipe from Smith Island’s official cookbook is presented here. Try it, wow your friends, and let us know how much you loved it! Ingredients for Layer Cake ☐ 2 cups sugar ☐ 2 sticks unsalted butter, cut into chunks ( 1 cup) ☐ 5 eggs ☐ 3 cups flour ☐ ¼ teaspoon salt ☐ 1 heaping teaspoon baking powder ☐ 1 cup evaporated milk ☐ 2 teaspoons vanilla ☐ ½ cup water Step 1: Cream together sugar and butter.
Add eggs one at a time and beat until smooth. Sift together flour, salt, and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Step 2: Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
- Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes.
- A layer is done when you hold it near your ear and you don’t hear it sizzle.
- Step 3: Start making the icing when the first layers go in the oven.
- Put the cake together as the layers are finished.
- Let layers cool a couple of minutes in the pans.
Run a spatula around the edge of the pan and ease the layer out of the pan. (Don’t worry if it tears; no one will notice when the cake is finished.) Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing.
Push icing that runs onto the plate back onto the cake. Ingredients for Chocolate Icing ☐ 2 cups sugar ☐ 1 cup evaporated milk ☐ 5 ounces unsweetened chocolate ☐ 1 stick unsalted butter ☐ ½ to 1 teaspoon vanilla Step 1: Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm.
Step 2: Add chocolate and cook to melt. Step 3: Add butter and melt. Step 4: Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools. Customize Your Cake! You can add nuts (usually black walnut or pecans), fruit (some only in-season), candy bar pieces, jams or jellies to almost any cake depending on the baker.
What cake is Maryland famous?
Maryland State Dessert – Smith Island Cake –
Maryland Foods
Effective October 1, 2008, the Smith Island Cake became the State Dessert of Maryland (Chapters 164 & 165, Acts of 2008; Code General Provisions Article, sec.7-313). Traditionally, the cake consists of eight to ten layers of yellow cake with chocolate frosting between each layer and slathered over the whole. Smith Island, home to the State Dessert, is Maryland’s last inhabited island, reachable only by boat. Straddling the Maryland – Virginia line, Smith Island is twelve miles west of Crisfield in Somerset County and 95 miles south of Baltimore. Three Smith Island Cakes, Smith Island, Somerset County, Maryland, 2008. Originally settled in the 1600s, Smith Island has been home to watermen and their families for centuries. Given their isolation, an island culture and tradition developed and has been preserved, including their penchant for multi-layered cakes. recipe for traditional 10-layer Smith Island Cake. Smith Island Cake, Smith Island, Somerset County, Maryland, 2008.
What is so special about Smith Island Cake?
Smith Island, Maryland, was settled by the British in the 1600’s. It remains Maryland’s only inhabited island group in the Chesapeake Bay. Comprising three villages, Tylerton, Ewell and Rhodes Point, it is inhabited by about 250 people and located 10 miles off shore.
Ferry service is limited, sometimes only offering one trip a day. Smith Island Cakes have been made since the 1800’s, when women on the island would send them with their husbands on the autumn oyster harvest. The cakes were a symbol of community and togetherness, meant to remind the men of the community they had left behind.
Smith Island Cakes were the perfect way for the watermen’s families to remind them they were loved and missed, and to ensure them of their prayers for a successful harvest and a safe reunion. Smith Island Cakes are defined by their super thin layers, stacked usually 8 layers high. The most popular and “traditional” flavor of Smith Island Cake is the Original Chocolate Smith Island Cake, a yellow cake with chocolate fudge frosting. The Maryland legislature named Smith Island Cakes the state dessert in 2008, but Smith Island Cakes were still primarily a locally known delicacy.
How many people does a Smith Island Cake feed?
New! Simple, classic, and delicious. Our wildly popular, made-from-scratch moist Vanilla Cake, and our fabulous Buttercream Frosting. The cake is approximately 9″ in diameter, 3.5″ tall, weighs 5 lbs, and yields 14-16 slices. Ingredients: Cake Flour, Granulated Sugar, Whole Milk, Whole Eggs, Confectioner’s Sugar, Unsalted Butter, Canola Oil, Evaporated Milk, Vanilla Extract, Salt, Baking Soda, Baking Powder Allergens: Contains Wheat, Soy, Eggs,
Should Smith Island Cake be refrigerated?
Cake storage – Pre-Celebration: – Your cake should be stored frozen until you are ready to thaw and enjoy. Do not refrigerate, as it will dry out your cake.
How long do Smith Island Cakes last?
Enjoy the Cake that Launched a Thousand Ships! Our most popular offering, and Maryland’s State Dessert. Made from scratch Yellow Cake and Housemade Fudge Frosting. Approximately 6″ in diameter, 3.5″ tall, weighs 2.5 lbs., and yields 7-9 slices. Ingredients: Cake Flour, Granulated Sugar, Unsalted Butter, Confectioner’s Sugar, Whole Milk, Whole Eggs, Canola Oil, Evaporated Milk, High Fat Cocoa, Baking Soda, Pure Vanilla Extract, Salt, Baking Powder Allergens: Contains Wheat, Soy, Eggs, Milk, MAY CONTAIN PEANUTS AND/OR COCONUT Packaging: Shipped frozen with dry ice in fully recycled, fully recyclable, made in the USA packaging.
- Storage: Store frozen until you are ready to thaw and enjoy.
- Thawing: To thaw, unwrap and thaw covered and at room temperature (NOT in the refrigerator) for 1-2 hours per pound of cake.
- Serving Tips: Serve at room temperature, or slightly warmed (~5 seconds in the microwave), with whipped cream, ice cream, berries, nuts, or your favorite garnish.
After Serving: Store covered or refrigerated for up to 2 days, or wrap well before refreezing.
Why is it called a Smith Island Cake?
Smith Island Cake – The Smith Island Cake comes from the small fishing village of Smith Island in the Chesapeake Bay, about 10 miles offshore on the border of Maryland and Virginia. It was declared the State Dessert of Maryland in 2008. The original version has 8-15 thin layers of yellow cake encompassed by a decadent chocolate fudge frosting.
Each layer is baked individually, roughly 2/3 cup of batter per 9 inch circular cake pan. The thick frosting helped keep the cake fresh longer. Evaporated milk is included in both the cake and the frosting from the days when refrigeration was scarce to nonexistent. While I made the traditional yellow cake with chocolate frosting, it can be found in many flavors.
Other popular variations include coconut, strawberry, banana, orange, or even red velvet. We came across slices of the cake in different flavors on the dessert menu of a couple of restaurants in the Eastern Shore and on the room service menu at the Hyatt Regency Chesapeake Bay,
You can also buy the cakes at the Smith Island Baking Company in Smith Island, Maryland. Here is more information on Smith Island and the Smith Island Cake. I actually made the recipe I am sharing today twice. As written, this would make the exact amount of cake and frosting needed. Cakes are not exactly my strong suit so I needed the extra batter and especially more frosting to work with and create the perfect 10 layers.
I have 4 (9 inch) cake pans so I baked the cakes in batches. Having at least 3 will be helpful so you aren’t constantly re-greasing and baking cake layers. For easy removal, I lined the bottom of each cake pan with a circle of parchment. This helped with removing the cakes from the pans, but it also made it more difficult to evenly smooth out the batter before baking.
Who owns the Smith Island Bakery?
Smith Island Baking Company masters Maryland’s eight-layer confections. – When most people look at a Smith Island cake, they see a delicious dessert. For Brian Murphy, founder of the Smith Island Baking Company, it’s a multilayered series of calculations.
- I call myself the spreadsheet cowboy,” says Murphy, a former commodities trader who moved to his native Eastern Shore with his family after launching the business in 2009.
- Everything’s a math problem.” The bakery churns out 30,000 of its from-scratch cakes a year, as many as 250 a day.
- Each consists of eight layers, which means—we can do math, too!—that Smith Island cranks out some 240,000 cake tiers every 12 months.
Much of the work is done by hand, a daily dance that Murphy describes as “ballet on wheels.” Smith Island cake wasn’t actually created by the Smith Island Baking Company. It’s a waterman’s confection born in the 1800s, as deeply rooted in Chesapeake Maryland culinary lore as the blue crab (which is why it’s Maryland’s official state dessert).
- There are many variations, but they generally all consist of eight to ten layers of cake and icing.
- Murphy launched his company on Smith Island itself, but five years ago he moved it to an abandoned grocery store in Crisfield on the mainland, where he wouldn’t have to worry about transporting supplies roughly ten miles offshore.
Post-Covid, he hopes to start offering tours and tastings that could draw visitors to his new hometown and Somerset County. “People only come to Crisfield on purpose or by accident,” he says. “We want to give them a reason to come on purpose.” Food Editor Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
What is Smith Island Cake made of?
What Is Smith Island Cake? – This recipe dates all the way back to the 1800s, when women on Smith Island would bake cakes for their husbands to enjoy during the island’s autumn oyster harvest. The cakes were intended to serve as a symbol of togetherness, and remind the oyster hunters of their loved ones waiting for them to return home.
What is the most popular dessert in Maryland?
Designated as the official dessert of the state of Maryland, Smith Island cake is a layered cake filled with either icing, fudge, cream, and/or crushed candy bars.
Why is it called a Smith Island Cake?
Smith Island Cake – The Smith Island Cake comes from the small fishing village of Smith Island in the Chesapeake Bay, about 10 miles offshore on the border of Maryland and Virginia. It was declared the State Dessert of Maryland in 2008. The original version has 8-15 thin layers of yellow cake encompassed by a decadent chocolate fudge frosting.
Each layer is baked individually, roughly 2/3 cup of batter per 9 inch circular cake pan. The thick frosting helped keep the cake fresh longer. Evaporated milk is included in both the cake and the frosting from the days when refrigeration was scarce to nonexistent. While I made the traditional yellow cake with chocolate frosting, it can be found in many flavors.
Other popular variations include coconut, strawberry, banana, orange, or even red velvet. We came across slices of the cake in different flavors on the dessert menu of a couple of restaurants in the Eastern Shore and on the room service menu at the Hyatt Regency Chesapeake Bay,
You can also buy the cakes at the Smith Island Baking Company in Smith Island, Maryland. Here is more information on Smith Island and the Smith Island Cake. I actually made the recipe I am sharing today twice. As written, this would make the exact amount of cake and frosting needed. Cakes are not exactly my strong suit so I needed the extra batter and especially more frosting to work with and create the perfect 10 layers.
I have 4 (9 inch) cake pans so I baked the cakes in batches. Having at least 3 will be helpful so you aren’t constantly re-greasing and baking cake layers. For easy removal, I lined the bottom of each cake pan with a circle of parchment. This helped with removing the cakes from the pans, but it also made it more difficult to evenly smooth out the batter before baking.
Who owns the Smith Island Bakery?
Smith Island Baking Company masters Maryland’s eight-layer confections. – When most people look at a Smith Island cake, they see a delicious dessert. For Brian Murphy, founder of the Smith Island Baking Company, it’s a multilayered series of calculations.
“I call myself the spreadsheet cowboy,” says Murphy, a former commodities trader who moved to his native Eastern Shore with his family after launching the business in 2009. “Everything’s a math problem.” The bakery churns out 30,000 of its from-scratch cakes a year, as many as 250 a day. Each consists of eight layers, which means—we can do math, too!—that Smith Island cranks out some 240,000 cake tiers every 12 months.
Much of the work is done by hand, a daily dance that Murphy describes as “ballet on wheels.” Smith Island cake wasn’t actually created by the Smith Island Baking Company. It’s a waterman’s confection born in the 1800s, as deeply rooted in Chesapeake Maryland culinary lore as the blue crab (which is why it’s Maryland’s official state dessert).
There are many variations, but they generally all consist of eight to ten layers of cake and icing. Murphy launched his company on Smith Island itself, but five years ago he moved it to an abandoned grocery store in Crisfield on the mainland, where he wouldn’t have to worry about transporting supplies roughly ten miles offshore.
Post-Covid, he hopes to start offering tours and tastings that could draw visitors to his new hometown and Somerset County. “People only come to Crisfield on purpose or by accident,” he says. “We want to give them a reason to come on purpose.” Food Editor Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
What is the price of the world’s largest fruitcake in Texas?
It’s her business to know fruitcake The cakes, bedecked with fire-engine red and stop-light green glacé cherries, are as vivid as a Christmas sweater. So is Holub, in flashy jewelry and a leopard-print chiffon blouse. But it’s her practiced tales of 35 years in the business that really grab your attention.
She has hawked her fruitcakes on the show., too. She hammed it up gamely with Letterman, and she handled Carson with aplomb — asking him to take her dancing after the show and flouting his crew’s demands that she tone down her makeup. “Can you imagine going nationwide without a drop of makeup?” she says.
“They just wanted me to look country.” A devout Catholic, Holub once sent a fruitcake to the pope. During the first Gulf War, she shipped a 150-pound, Texas-shaped specimen — 7,000 slices — to “our boys.” (Should you need a cake that large, you can order one for $998.95.) Holub’s fruitcakes have been featured in books and newspaper articles — from the national (Bon Appetit) to the small town ().
- This year, Gladys’ Bakery celebrates its 35th year, (This makes it a youngster in the annals of Texas fruitcake; Rival Collin Street Bakery in Corsicana baked its first cake in 1896.) Holub had to rebuild her bakery and home in 1976, after they burned to the ground.
- In the years she’s been in business, she’s also raised six daughters, divorced and remarried.
And although she sold the business to her daughter,, five years ago, the 73-year-old Holub still has a hand in the place. “I learned all of it on my own,” said Holub, who grew up in nearby Cistern in a family with nine children. “No one taught me how to cook.
- If I made up my mind, I’m going to make a fruitcake, or I’m going to make a chocolate-bourbon pie, or I’m going to make this or that, I would work at it until I accomplished it to be the number one product.
- I never quit no matter how many batches I had to throw away.
- I didn’t sleep a lot of nights.
- You wouldn’t believe how many people would say, ‘This is so good.
Can I have your recipe?’ And I would say, ‘Are you kidding? This is my living.’ ” Her Gladys’ Czech Pecan Fruitcake contains glacé cherries and pineapples, loads of pecans, eggs, flour, sugar, flavoring, preservative. That’s about it. There is no “nasty” citron, no raisins, no spices.
Holub doesn’t like those things and doesn’t think her customers would, either. The recipe has never changed. “Why mess with perfection?” Varley says. One goal, however, eludes Holub. “I could blow Oprah’s mind, I guarantee you. I would tell Oprah she really hasn’t had the best thing on her show till she had me.
When I get on her show, it’ll be more than having a model or a movie star. It’ll be the real thing — the Fruitcake Lady!” She pauses. “Do you have any way of getting to her? Just give me a phone number. I’ll talk.” : It’s her business to know fruitcake
What is Smith Island Cake made of?
This post may contain affiliate links. Please read my disclosure policy, Unless you were born in Maryland, you likely have no clue what Smith Island cake is. Even if you live here, you still might not know. Heck, I had no idea what Smith Island cake was until a reader emailed me encouraging me to try it. After a little digging, recipe testing, and LOTS of taste testing, let me present you with a homemade version of the official dessert of Maryland: the Smith Island cake. Smith Island, an island situated on the Chesapeake Bay between Maryland and Virginia and only reachable by boat, is home to this epic beauty. The cake, as I learn, dates back to the early 1800s (or even 1600s depending what you read !) when Smith Islanders would send the cake with watermen on the autumn oyster harvest.
- It’s frosted with fudge instead of buttercream because the fudge lasts much longer.
- Today the cake towers with anywhere from 8-14 ultra thin layers and comes in a variety of flavors like lemon, carrot cake, coconut, and strawberry.
- We’re sticking with the original Smith Island cake, a moist yellow cake with chocolate fudge icing.
Sprinkles totally optional, but I always encourage a little rainbow happiness. If there’s one thing to know, it’s this: Smith Island cake is decadently moist; no other cake on the planet can even compete. The chocolate icing seeps down into the pencil thin cake layers and if you start out with a moist yellow cake, there’s no denying this will be the most tender and moist cake you’ll ever experience!!! At its core, this is literally a 9 layer yellow birthday cake. Between cakes and cupcakes, I have a couple yellow/vanilla cake batters that I love but my checkerboard cake came to mind first. It produces a lot of batter which I know would spread nicely over multiple layers. I wasn’t sure how many layers I could get from this batter, but I ended up baking 9. You’ll have about 8 cups of batter to work with, so I used a little less than 1 cup of batter per cake. You could, of course, bake 8 cakes using 1 cup of batter each. The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and precisely slicing them horizontally to create layers. Baking each cake layer individually doesn’t take any longer since the thinner cakes take less time in the oven, about 12 minutes each.
- Baking 3 at a time, they’ll be done in less than 40 minutes.
- This method also ensures that each layer is baked evenly.
- Baking a couple thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they’re so thick.
- If you have more than 3 9-inch cake pans, bake more cakes at once.
I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked. Spread the batter across the cake pans as best you can. It’s a very thin layer of batter! To guarantee the cakes will release from the pan without breaking, line the pans with greased parchment paper. Thinner cakes not only take less time to bake, but take less time to cool as well. Just let the cakes cool on the counter. I stacked them in this picture so you could see just how thin they are without the icing applied. The cakes are fragile, so handle with care when cooling and assembling the cake.
While the yellow cake layers are delicious, the cake’s hallmark is actually the chocolate fudge icing. The icing is cooked on the stovetop and must cool down before spreading between the layers. In the recipe below, I encourage you to make the icing first. Let it cool and thicken as the cake layers bake.
Best way to save time! The chocolate fudge icing reminds me of hot fudge. It’ll cool down before applying to the cake, but in terms of taste and thickness, hot fudge all the way. Unlike hot fudge, though, this icing “sets” on top of the cake. Think of a thick-ish chocolate glaze.
- The best part? Literally every bite of Smith Island cake has cake and icing.
- No frosting-less forkfuls.
- Simply combine butter, heavy cream, chopped chocolate, and sugar on the stovetop.
- Depending on your sweetness threshold, you can use semi-sweet, bittersweet, or unsweetened chocolate.
- I reach for one 4 ounce bar of bittersweet chocolate.
A little corn syrup provides shine, though it’s completely optional. Finish the icing off with a little vanilla extract and a pinch of salt. This is definitely a cake for chocolate lovers. The thickened icing is very easy to work with– much easier than carefully decorating a cake with buttercream!!! Spoon and spread it over the cake layers. It’ll drip down the sides but that’s what helps create appeal, much like Boston Cream Pie, Embrace the elegant mess. You can literally see how moist this cake is. An unforgettable cake if there ever was one. So impressive and taking less time to cook, cool, and decorate than most cakes. Ladies and gents, this is Smith Island cake! Print
