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Monroe County Business Function: Stephanie Cake

Stephanie Morgan has had the tremendous success of owning her own business for nearly 20 years.

The three wives and mother own and operate Cakes by Stephanie at 118 N. Monroe St., a bakery specializing in custom cakes and desserts, ready-made pastries, cookies and cheesecake.

Before starting the family, the 53-year-old bakery started working on tole painting. She painted and sold her work at various art shows in Michigan and Ohio.

“When I started having children, I knew I still needed to work, and I baked a lot,” Morgan said. “People liked my cookies and stayed home for baking on the weekends, so I started baking at home and taking orders. Before I knew it, I had a big account and a bigger space. I realized I needed it, so I started looking for it. Another place. “

With the help of his family, Stephanie Morgan, the owner of Cakes by Stephanie, runs a thriving bakery at 118 N. Photo by Cayleigh MacDonald, left, Alex Morgan, Tom Morgan, Stephanie Morgan, Sydney, Brandon Adler, Nicholas Morgan, and Isabella Stahl.

Less than a year later, a self-taught bakery was looking for a building and said it was a chocolate hoho cake recipe that started the business.

“All my recipes are family-friendly recipes with my own flair. I made ho-ho cakes based on family recipes, and that’s the cake I started the whole business with,” she said. rice field. “When I was baking at home, I started from it, and I always say it’s the cake that started it.”

Morgan’s signature Ho Ho Cake is a dark chocolate fudge cake with a cream filling covered with chocolate ganache, along with freshly baked cookies and Chantilly cake, a white cake with mascarpone filling, frosting and fresh berries. It remains popular.

Cakes by Stephanie owner Stephanie Morgan and daughter Sydney Adler (headcake decorator) are constantly creating and adding new items for the dessert shop. In the above, Sydney finishes an 8-inch cherry chip cake.

Morgan and his daughter Sidoni (headcake decorator) are constantly creating new items and adding them to their menu, including the Ho Ho Explosion Cookie, a crunchy chocolate cookie topped with cream and homemade ganache. Sweets are posted on the bakery’s Facebook page.

Morgan admits that it is difficult for a bakery to identify the busiest time of the year.

“We are very fortunate,” she said. “May and June were busy months for us, but especially during the holiday season.”

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