JENNIFER ALEXANDER RUPLE

Seven years ago, Jessica McKiddy started a small bakery business out of her Sylvania home offering birthday cakes, cookies and quick breads. Today, McKiddy Cakes has grown into a full-service custom bakery specializing in dessert tables, wedding cakes and corporate events. “We take a consultative approach to really find the vibe and style our clients need to make their dessert dreams come true,” she explained.

When McKiddy began her business, she was a one-woman show. She now has some support from a few others including an assistant who helps with everything from decorating, plating, delivery and setup. “She’s a fabulous chocolate artist and my right hand,” said McKiddy. A wedding sales coordinator assists McKiddy with about 10 wedding shows a year and she manages all the dessert tastings.

McKiddy Cakes offers many types of desserts and is best known for dessert tables. “We are completely custom, and we set up events per our clients’ visions,” said McKiddy. “We can be involved as much or as little as you’d like. I’ve always wanted to be a one-stop shop. We have platters, stands, dessert signs and serving sets too. Our add ons are what make us stand out.”

With Easter fast approaching, McKiddy offered two of her favorite savory recipes to make for holiday brunch guests.

Happy Easter!

Spring Focaccia Bread
Serves 8 – 10
2 1/4 teaspoons active dry yeast
1/4 teaspoon raw organic honey
1 cup warm water, 110°
1 cup flour
1/4 cup infused olive oil such as Tuscan herb
1/4 teaspoon fresh rosemary, chopped
1/4 teaspoon of your favorite dried herbs, chopped
1/2 teaspoon sea salt
Olive oil
Sliced vegetables such as red onion, green and red bell peppers, red and yellow cherry tomatoes, and green onions.

Heat oven to 435 F. In a large bowl, combine yeast, honey and warm water. Let proof for 5 minutes.
Then add flour and oil. Stir a few times and allow to sit another 5 minutes. Add chopped herbs and sea salt. Mix in a stand mixer or knead for about 2 minutes. Lightly oil a bowl, and place dough in bowl. Cover and place in a warm spot for 1 to 1 1/2 hours or until dough has doubled in size. Arrange dough in a 9 X 13 shallow foil pan. With your finger poke holes in dough to create dimples. Drizzle with olive oil and sprinkle with salt and pepper to taste. Arrange vegetables over dough to create spring flowers. Cover dough and let it rest for 10 minutes. Uncover and bake for 25 to 30 minutes or until golden brown.

(Recipe by Jessica McKiddy)

Easter Brunch Bake
Serves 6
12 eggs
1 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/8 teaspoon garlic powder
6 pieces of bread
1/2 pound breakfast sausage
1 cup cheddar or chihuahua cheese, shredded

Heat oven to 350 F. In a large bowl, whisk together eggs, milk, salt, pepper and herbs. Set aside. Lightly toast bread slices and then cut them into cubes. Set aside. In a skillet, brown sausage until no longer pink. Once meat is cooked, allow to cool. Add bread cubes and sausage to egg mixture and pour into an 8 x 8 baking dish. Top with shredded cheese. Bake for 30 -40 minutes or until the center is set.

(Recipe by Jessica McKiddy)