Oysters & Pearls to be featured in the Atlanta Journal-Constitution

In case you missed it last week….

12 Layer Cake with Strawberry Cream Cheese Swiss Buttercream, Recipe for the AJC | Oysters & Pearls

Oysters & Pearls is currently featured in the Atlanta Journal-Constitution, and the article by Wendell David Brock will be in the real live paper TODAY!  I can barely contain my excitement!

Fancy 12-Layer Strawberry Cake | Oysters & Pearls

Wendell is a phenomenal writer, baker, and friend, originally from right down Highway 84 in Climax, Georgia!  He writes for the AJC, Saveur Magazine, as well as “Sweet as Sugar, Rude as Hell,” a piece he recently wrote for The Bitter Southerner.

Southern Little Layer Strawberry Cake | Oysters & Pearls

And I’m thrilled, grateful, and honored to be mentioned along with two other impressive and talented bakers: Mississippian pastry chef and Saveur Magazine contributor, Ben Mims, and Charleston chef, cookbook author, and fellow food blogger, Linda Rogers Weiss.

Slice of Natalie's 12 Layer Cake with Strawberry Cream Cheese Swiss Meringue Buttercream  | Oysters & Pearls

I hope you’ll click over and read the article!  Just click any picture or any of the text links.

And now I will subject you to entirely too many pictures of my new favorite cake.  It’s a 12-layer vanilla cake with strawberry cream cheese swiss buttercream icing.  It is perfect for springtime and perfectly delicious.

Strawberry Cake for AJC | Oysters & Pearls

Southern 12-Layer Cake with Strawberry Cream Cheese Swiss Buttercream | Oysters & Pearls for the AJC

Slice of 12 Layer Cake with Strawberry Cream Cheese Swiss Buttercream | Oysters & Pearls

Oh So Southern Strawberry Little Layer Cake | Oysters & Pearls

12 Little Layer Cake with Strawberry Cream Cheese Swiss Buttercream | Oysters & Pearls

12 Layer Strawberry Cake | Oysters & Pearls

12 Layer Cake with Strawberry Cream Cheese Swiss Buttercream Icing | Oysters & Pearls

Until Next Time

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13 thoughts on “Oysters & Pearls to be featured in the Atlanta Journal-Constitution

  1. Roslyn Palmer

    I saw the cake Wendell brought to the Pond House and it was gorgeous. He offered me a taste but crazy me didn’t want dessert before dinner! May have to make it myself. Congrats on being “published”.

    Reply
  2. sarah

    This looks great. I recently saw an article entitled, “You’ve been slicing cake all wrong”. I thought I already knew how to slice cake, so I didn’t read the article. I hadn’t thought about it until I saw this cake. It looks like you’ve sliced it in a way that I’m not able to figure out. I can’t see how it works better than just slicing it in wedges, and it doesn’t look like the regular wedges. Can you explain please?

    Reply
    1. oystersandpearls Post author

      I would be happy to! I was taught to cut straight into the center of the cake, then cut from the outside in perpendicular to your original cut. Does that make sense? Don’t cut like a pie slice. You end up taking the cake out a quarter at a time this way. I may need to write a blog post on this! ;)

      Reply
      1. sarah

        The picture I’m getting in my mind of this technique, is that each person gets a different sized slice. It doesn’t make sense to me yet. Until I understand why it’s better your way, I’ll have to stick to the wedge cut. I slice cake and pie into quarters, then cut two or three wedges into each quarter (depending on the size of the round). But thanks for trying to explain.

        Reply

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