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Oct '25 ā¢Ā
Meet the Dean
š Meet Your Dean: Dean Tamara Angelique Thomasson Poundcake University Students, it is an absolute joy and honor to welcome you to the heart of baking science and culinary excellence! I want to take a moment to introduce myself, share the passion that fuels this university, and show you who your Dean is behind the batter. The Dean's Journey: Education and Faith My name is Tamara Angelique Thomasson, and I am a proud daughter of York, South Carolina, having graduated from York Comprehensive High School. My educational foundation was built at South Carolina State University. I recently graduated from Colorado Christian University and, yes, I am still very much a student! I am currently matriculating through a rigorous dual program to earn my Master of Divinity and my Doctorate concurrently. My faith and commitment to lifelong learning drive everything I do, both in the classroom and in the kitchen. The Genesis of Poundcake University My deep, abiding love for baking has always been part of me, but the fire was truly lit when I had to pay tuition! As the saying goes, necessity is the mother of invention. Baking quickly shifted from a cherished hobby to a devoted profession, inspired by an article titled, "Dean, I Love to Bake." That passion is the foundation upon which Poundcake University stands. Every crumb, every rise, and every perfectly glazed crust represents dedication and the realization of a dream. Beyond the Batter: The Deanās Personal Style As your Dean, I believe in manifesting joy and beauty in every corner of life. When Iām not perfecting a batter ratio, you can find me indulging in a few passions: ā¢ Design & Decor: If I weren't running Poundcake University, I would be an interior decorator, specializing in staging homes for realtors. I love transforming spaces and creating environments of beauty and elegance. ā¢ Collections: I am an avid collector of all types of wines and have a habit of collecting beautiful, interesting thingsāyou might say Iām a collector about things! Specifically, I love collecting elegant cake stands, decorative serving platters, and fine wine glasses. My go-to spot for finding unique treasures is SHEIN.
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Oct '25 ā¢Ā
Welcome, Poundcake Scholars! Your Journey to Southern Baking Mastery Begins! š
Hello and a massive, warm welcome to all our founding members of Poundcake University by Carolina Cakewalk! I am absolutely thrilled you've chosen to enroll and join our passionate community. This isn't just a group; it's our campus where we'll delve deep into the heart of Southern baking, celebrate the cherished Cakewalk tradition, and elevate our skills together. Here, you'll find a supportive space to: ā¢ Discover culturally steeped poundcake recipes. ā¢ Master the art of Southern desserts, from layer cakes to cobblers. ā¢ Connect with fellow bakers who share your love for sweet traditions. ā¢ Grow your confidence and creativity in the kitchen! Our Pink & Black spirit is strong, and I can't wait to see the incredible creations you'll bring to life. Please take a moment to introduce yourselves in the comments below! Tell us: What's your go-to comfort dessert, or what are you most excited to learn first? Let's make some magic (and deliciousness!) together! Your Dean of Desserts, Angel Thomasson
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Dec '25 ā¢Ā
Seasonās Greetings from the Deanās Office šš°
Poundcake University family, I know weāve been quiet since Thanksgiving. No scandals, no sabbatical ā just life doing what it does best. I hope you enjoyed the October and November recipes and that your kitchens have stayed warm and busy through December, even if things got a little chaotic. As the year winds down, I want to thank you for being part of this community. Poundcake University isnāt about perfection; itās about learning, practice, and baking with confidence ā even when life is loud. Weāll be resuming classes on January 12th, so consider this your gentle notice to clear the counters, soften the butter, and come back ready to learn. Weāll take it one recipe at a time. Wishing you a peaceful season, a rested spirit, and a properly baked pound cake. Warmly, The Dean Poundcake University šš§
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Oct '25 ā¢Ā
The Sweet Symphony of Soul: Mastering Sweet Potato Pie & Sides at Poundcake University
Welcome back, Scholars of Sweetness, to Poundcake University! Today, we're diving deep into a dessert that's more than just a dish; it's a legacy, a celebration, and a staple of soul food tradition: the Sweet Potato Pie. Get ready to elevate your baking prowess as we explore a foundational recipe, three divine variations, and the perfect sweet potato side dishes that truly complete the experience. This isn't just baking; it's an education in heritage and flavor. The Quintessential Sweet Potato Pie: Poundcake University's Signature Recipe Our journey begins with a base recipe that guarantees an intoxicatingly smooth, perfectly spiced, and rich sweet potato pie. This is the foundation upon which greatness is built. Yields: 1 (9-inch) pie | Prep time: 30 mins | Cook time: 50-60 mins Ingredients: ā¢ 1 (9-inch) unbaked pie crust (homemade or good quality store-bought) ā¢ 3 large sweet potatoes (about 2 lbs), baked until very tender ā¢ 1 cup granulated sugar ā¢ Ā½ cup packed light brown sugar ā¢ Ā½ cup (1 stick) unsalted butter, melted ā¢ Ā½ cup heavy cream (or evaporated milk for a richer taste) ā¢ 2 large eggs, lightly beaten ā¢ 1 teaspoon vanilla extract ā¢ Ā½ teaspoon ground cinnamon ā¢ Ā¼ teaspoon ground nutmeg ā¢ ā
teaspoon ground ginger ā¢ Pinch of ground cloves (optional, for extra warmth) ā¢ Ā¼ teaspoon salt Instructions: 1. Prepare Sweet Potatoes: Preheat oven to 400Ā°F (200Ā°C). Pierce sweet potatoes several times with a fork. Bake directly on oven rack for 45-60 minutes, or until very tender. Let cool slightly, then peel and mash thoroughly in a large bowl. You want about 2 cups of smooth sweet potato puree. 2. Combine Wet Ingredients: In a separate bowl, whisk together melted butter, heavy cream, beaten eggs, and vanilla extract until well combined. 3. Mix Dry Ingredients: In a small bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and salt. 4. Assemble Filling: Add the dry sugar and spice mixture to the mashed sweet potatoes. Mix thoroughly until no lumps remain. Gradually add the wet ingredient mixture to the sweet potato mixture, mixing until completely smooth and creamy. Taste and adjust spices if desired.
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Oct '25 ā¢Ā
Pivot to Pizza!!!
šš STOP THE SUGAR! PIVOT TO PIZZA! Your Bonus Savory Sensation Lesson is LIVE! šš Hold the powdered sugar! Put down the cake pans! Attention, all star bakers of Poundcake University! Your Dean here has decided we need a flavor intervention. Yes, we love butter, flour, and icing here, but sometimes, the only thing that hits the spot is a cheesy, garlicky, herby, savory explosion. So, for this legendary bonus lesson, we are temporarily pivoting from perfecting the crumb on a Lemon Pound Cake to mastering the CRAZY CRUST on an epic pizza and its bite-sized cousin, the Crazy Puff! Think of this as your required course in culinary versatility. This entire guide is your definitive, fun-to-read, and easy-to-copy-and-paste survival kit! š PART 1: THE FOUNDATION OF FLAVOR: DOUGH & SAUCES Every legendary pizza starts from the bottom. Letās get our dough and sauces mastered! A. The "Scale Up" Pizza Dough (Make, Freeze, and Conquer!) This is the ultimate, freezer-friendly, from-scratch recipe. It yields 4 medium crustsāenough for a party! ā¢ You'll Need: 2 cups warm water (about 105-115Ā°F ā not too hot, youāll boil the yeast!), 2 packets (4 1/2 tsp) active dry yeast, 1 tsp sugar, 5 cups all-purpose flour, 2 tsp salt, 1/4 cup olive oil. ā¢ The Ritual: Mix warm water, yeast, and sugar; let sit 10 minutes until foamy (the yeast is cheering!). Stir in oil and salt. Gradually mix in flour. Knead for 5-7 minutes until smooth and elastic. Let it rise for 1 to 1.5 hours until doubled. Punch it down, divide into 4 balls, and freeze individually in oiled bags for later pizza emergencies! ā¢ The Quickie Option: Use 1 (13.8 oz) tube of refrigerated pizza crust for single-batch shortcut! B. Sauces That Sing (Full Recipes!) These are so good, theyāll make you forget about frosting. 1. š„ "Papa's Red Gold" Pizza Sauce (Our Papa John's Copycat!) ā¢ Ingredients: 1 (15 oz) can crushed tomatoes, 1/4 cup tomato paste, 1 Tbsp olive oil, 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar, 1/4 tsp salt, pinch of black pepper.
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Poundcake U by Carolina Cakewalk. Enroll to master cultural poundcakes & Southern desserts Celebrating the rich Southern culture & Cakewalk tradition.
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