WHISK

✨ Long time, no post 😅

This weekend, I catered a very special ladies Christmas event and in true Morgan fashion, barely documented any of it. 🤦🏻‍♀️

So here is 1 of 2 pics of the food I prepared.

Dessert: Holiday Trifle

Flavors/ Layers: Cinnamon Custard, Pistachio Cake, Cranberry Curd, Vanilla Whipped Cream

Decor: Pistachio Brittle, Meringue Kisses, Rosemary

**MOCHA MAC**

On a day where I feel like I need a pot of ☕️, it seemed appropriate to spotlight a Whisk classic.

Made with freshly pulled espresso shots, the balance of chocolate and coffee make the mocha mac one of my all-time faves. ✨

Flavor: Chocolate Shell with Mocha Buttercream

Decor: Dark Chocolate Ganache

Bringing the Whiskburger back out for the holiday weekend. 🍔🔥

How are y’all celebrating?

A somewhat long and personal post…

Today marks the 3 year date of our house fire—an event that completely halted my newish business, , and led to me not baking for almost 2 years. Trauma has a weird way of doing that. Making passions and things you love, really hard to do—and even keeping you from imagining you’ll ever do them again.

Up until earlier this year, I had only made macs twice since 2019—one for a Matrie event and one for a friend’s wedding. They were too hard and even too painful to make. I didn’t have my equipment, my oven—even just my kitchen. Simply the thought of baking brought such a heaviness and a reminder of what we had lost—not just the physical things, but the normalcy that we had been so blissfully unaware that we possessed. I didn’t want to bake anymore. Especially macarons.

So I’m posting these 3 little macs that I made back in March. They represent so much, far more than this post or picture can ever tell, but also ongoing healing and growing. I’m baking again and that is something to celebrate today.

Since Georgia decided to be unseasonably cold these past couple of days, I figured I’d share something warm and toasty. 🔥🔥

**Our version of a boozy s’more— Olive Oil Chocolate Cake with a graham cracker base, soaked in mezcal syrup, and layered and topped with Marshmallow Meringue—-toasted to golden perfection.

Flavor: Boozy S’mores Cake with Toasted Meringue Frosting

Decor: Our Signature Vanilla Bean Marshmallows + Homemade Honey Graham Crackers + Chocolate Ganache

**Brown Butter Rice Krispy**

Who doesn’t need a rice Krispy tower in their life? This is our version of a Poor Hendrix staple.

Brown Butter + our signature vanilla bean marshmallows running throughout *chef’s kiss*

Bet you can’t eat just one 😉

**HOT CROSS BUNS**

I’m talking the Easter bake, not what we played a million times while learning to play the recorder in elementary school. 😅

I’m pretty sure that anyone in the US who is a fan of the Great British Bake-Off has wanted to make Hot Cross Buns or at least eat one. That’s been me for the past 7 years—until this week. 🙌🏼

When I was a little girl, my mom was very generous with her patience and her kitchen as she allowed me to “experiment” with recipes and cooking. Lots of disasters ensued (particularly in baking), but it made me very comfortable and intuitive with my cooking. So much so, that I started not to really like baking as I got older. It was too scientific. Too rigid. Too EXACT. Where was the space for freedom and creativity if I had to be so precise?

Fast forward to 2015 and enter Great British Bake-Off. I was pregnant with my 3rd child and was intrigued by this show that at the time only had 1 season streaming on Netflix. The challenges. The hand drawn renderings. The British accents. The kindness. The pace. Mary Berry. It was all so Unamerican. 😅 I cheered as .birtwhistle was announced the winner.

And man did it make me want to bake again. I started with cakes- not super fulfilling for me, and then decided to move onto one of my favorite desserts— macarons. **might not have been the choice had I known how difficult they are. 😅**

So I say all this, because this random show ultimately inspired me to take a different creative and entrepreneurial path in my life. One that is challenging, frustrating, gratifying, and never certain—-especially with those tricky cookies. 😏

As I’m working on relaunching Whisk, I’ve been pondering a lot on how it all began and what I want it to be. I’m still dreaming and experimenting and trying to get better. I’m hopeful.

What are some of the random things that have brought inspiration to you now or in the past? 👇🏼

ON SALE NOW! Whiskburger Mac coming at you! $3.99! Get ‘em while they’re hot!
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So sorry. I really do love y’all! APRIL FOOL’S.
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Flavor: Vanilla Shell with Chocolate Rice Krispy “Patty”
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Decor: Sesame Seeds, Swiss Meringue Mustard, Gel Icing Ketchup, Fondant Lettuce & Cheese

Wish I could’ve had a slice of this for breakfast. 😅

Who else enjoys a good sweet to start the day? 🙋🏻‍♀️

Flavor: Hummingbird Cake with Cream Cheese Frosting

Decor: Dehydrated Pineapple and Walnuts

**This mac needs a name. Whatcha got?**

Flavor: Banana Macaron with Banana Swiss Meringue and Peanut Butter Caramel

Decor: Dark Chocolate Ganache and Roasted Peanuts

☘️☘️☘️☘️☘️

I hail from a little town called 💚 Dublin, GA…💚 Home of the Fighting Irish 🏈 and where the festivities for St. Patty’s are a month long. So today’s always been kind of a big deal. 🎉

Here’s a little green and gold for your feed and a pic of yours truly in Dublin’s “famous” Leprechaun Contest circa 1993 free of charge. 🤣😅

☘️Happy St. Patrick’s Day everyone!!☘️

Flavor: Green Velvet Macaron with Bailey’s Irish Cream Cheese Frosting and Pretzel Crisp center

Decor: Pretzels and Gold Leaf

☘️☘️☘️☘️☘️