Dear Georgie Girl Confections Supporters,
Category Archives: Updates
Georgie Girl Taking a Breather – A Tough Decision
This is a long overdo post. You can imagine how hard this is for me to write under the circumstances.
Just over a year ago, I started Georgie Girl Confections after years of pondering over what sort of business I would like to start one day. I was between jobs and had the “luxury” of time on my hands. I began The Artist’s Way, by Julia Cameron, which helped me realize that my passion was baking (and that my treats were quite tasty). It finally clicked that this is the business I should start. I was fortunate enough to be noticed by DailyCandy within less than one month of opening. Since then, I have had many loyal customers and several new ones along the way based on recommendations and the DailyCandy post.
I’m here to let you know that Georgie Girl Confections is not over, but I have had to take a break, which is why you have not seen me posting on Facebook or my blog/website. I started a management consulting job about six months after opening Georgie Girl and tried to do both. Several months after that, I had the fortune of being staffed on an amazing project with a wonderful client out in California. I now spend every week on the West Coast and every weekend on the East Coast with my husband. At first, I tried to “do it all,” but quickly realized my sanity and my husband were much more important.
I will continue to think about how to bring Georgie Girl Confections back to you as I genuinely enjoyed making sweet treats, experimenting with new ideas and recipes, and of course, sharing this with each of you. I am so thankful to all my supporters, and I hope you will be back once I am able to re-open.
Until then, all the best.
Georgie
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Happy 4th of July!
Fourth of July is such a great holiday – sunshine, BBQs, friends, family, and of course, Flag Cake! I’ve been making a Flag Cake since college and look forward to doing so every year. Depending on the size of the party I attend and how much time I have determines whether I use a Sarah Lee pound cake or make my own. This year, I decided to make my own pound cake for the base using this recipe from Paula Deen, which I highly recommend. I doubled the recipe, using half for the Flag Cake and the other half for a bundt pan.
Check out my photos to see how I made this yummy and refreshing summer dessert!
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