CityView Magazine

that my arms have more muscle now," she said, laughing. From the very beginning custom- ers noticed the traditional approach and appreciated the difference it made in the taste of her cakes. Businesses or- dered her cupcakes and mini cupcakes to give to clients as Christmas giſts. Re- tail establishments and other customers ordered them for their open houses and Christmas parties. One customer alone ordered 200 dozen mini carrot cakes to give to his clients this past Christmas. "This town is really great for word-of- mouth," she said. If you have something people like and you offer it at a fair price, it will almost sell itself here," she said. Word of her cakes spread quickly Prices for Lacy's cakes are as follows: 9" Carrot cake ........................... $29.00 6" Carrot cake ........................... $16.00 Batch of mini cupcakes 5-6 doz. ............ $29.00 Regular size cupcakes (each) ................ $1.25 9" Chocolate Kitty ........................ $32.00 6" Chocolate Kitty ........................ $18.00 Batch of mini cupcakes 4 - 4 1/2 doz. ......... $32.00 Regular size cupcakes (each) ................ $1.25 Lacy hasn't determined the prices for the Hummingbird Cake and cupcakes but said they will be similar to the Carrot Cake and Chocolate Kitty prices. and, before she knew what had hap- pened, Lacy Cakes was a success. The holidays this year were so busy that she even had to turn away some customers. Lacy is quick to chalk up her success to good timing, but her high-quality pres- entation and willingness to deliver cer- tainly didn't hurt. Her full-size carrot cakes come garnished with candied car- rot strips, chopped walnuts and cinna- mon sticks and all her treats are beauti- fully wrapped in a custom-designed box and tied up with raffia and bows. They look almost too pretty to eat — almost. The cakes themselves are moist and the perfect balance of sweetness, with but- ter, sugar and cream cheese combined in the frosting in a way that is very nearly addictive. This year she plans to add Humming- bird Cake — and old southern favorite made with bananas, pineapple and pe- cans — to her repertoire, just in time for Easter, and she's working on a recipe for Red Velvet Cake, which she hopes to have perfected in time for Christmas. "I do southern-type stuff," said the Cullman, Ala. native, who moved here almost eight years ago with her active- duty soldier husband, Jason. The rootsy, deep South recipes just seem to fit with Lacy's philosophy. Better yet, she said making those time-tested recipes makes her feel closer to the two women who taught her to cook and entertain. To inquire about ordering, contact Lacy on her cell phone, 615.218.2941 or by email at lkwalters@live.com. CV 26 | March/April • 2012

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