While baking may not be one of my strongest skills, I could not turn down the chance to support my friend, Rosette Kalajian, in her new venture, Rosette’s Baked Goods. I’m so proud of Rosette (and the ever increasing list of friends that are going into business for themselves) for taking this leap. Before I go any further, this is not a sponsored post and I happily paid full price for the delicious cake I’m about to write about.

A little from Rosette…

Rosette’s Baked Goods is run by Rosette and Natalie, two sisters / moms / wives who share a love for the enjoyment of food and its power in bringing people together. While our relationship with food can be quite the ride, we believe in the value of mindful, low-carb eating and have experienced the benefits first-hand.

When Rosette, our star baker, realized she needed to reexamine her baking style to support healthier eating behaviors for her family (who has a strong love for sweets!), compromising flavor was not an option.

Alright, so the experience started with me learning about Rosette’s Baked Goods on LinkedIn (one touch, <1 minute look back, 100% attribution credit to LinkedIn). The e-commerce website was perfect (clean design, easy to navigate, PDPs had the right amount of product and details) and I selected the Classic Yellow Cake Mix. If you were curious, my favorite cake of all time is Duncan Hines Golden Cake with chocolate frosting (or variations thereof, I’m a simple man). Checkout was a breeze and I had my cake batter in no time.

I decided to get a little fancy with the pan and ordered a Nordic Ware Heritage Bundt pan (hopefully this is the only bundt pan I’ll ever need, but alas I said the same thing about blowtorches). The instructions to add eggs, butter, milk, and vanilla were simple enough. I had a feeling the nonstick coating on the pan was good but I still applied a liberal spray with olive oil and wiped down any excess. Yes, this is probably a sin, but I had a hunch that was confirmed after baking.

This was an incredible experience so far. As I’m terribly impatient, I waited not too long after the cake effortlessly slid out of the bundt to break myself off a piece. Remember the olive oil I lined the pan with? Based on an experience I had about 8 years ago (Sam’s Chowder House, Half Moon Bay, soft serve vanilla ice cream with olive oil and salt) I finished my slice with those soft & crunchy flakes of Maldon salt (if you don’t know what this is please ask me for some and I’ll share my stash, the last box I bought lasted three years according to my Amazon order history). Et voila…

The taste, oh yes the taste. Lately I’ve trimmed back on the sugar, and my sweet tooth is a little sensitive now. In other words, I’m sweet enough and can do without additional sugar. This cake was absolutely delicious and I’d totally make it again. The cake was just the right amount of softness but had a solid density to it. I’m actually eating a piece right now (left it in the fridge after it completely cooled) and won’t be surprised if these are sold at Starbucks in the future.

Keep up the great work, Rosette! Looking forward to trying out your chocolate chip cookies soon!