27 Comments
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S. Elaine Keckley's avatar

I love the video!! What a delight to actually see and listen to you! I hope we get more…

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Marissa Rothkopf's avatar

You are THE nicest.

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Nicole's avatar

Difficult times indeed. I have no energy to bake at the moment but really enjoyed the video. I also liked your (email) take on the awful war in Ukraine: "appears to be all about the perverted desires of one man". Well said.

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Marissa Rothkopf's avatar

Baking is all I seem to have energy for. It's a soothing distraction. Unless I'm watching the news while I bake. Hope you can give yourself a break. We all need it.

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Laura Wharff's avatar

I love this format! So fun (and soothing) to hear your voice and see your beautiful face! (And the cake looks good too!)

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Marissa Rothkopf's avatar

You know, you’re very kind. xoxo

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Cordeliane's avatar

Not a rum fan—any ideas for a lime-y glaze that would work?

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Marissa Rothkopf's avatar

Hiya! Use the following proportions for the glaze listed above, but 1. Melt the butter and then mix in all the rest of the ingredients, substituting fresh lime juice for the rum. Mix until a thin glaze forms. If it's not runny enough add more lime juice. If it's too runny, add more confectioner's sugar. You don't have to cook the entire glaze over the heat, like you do with a rum glaze.

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Sharon's avatar

Beyond the yummy looking cake and recipe, I'm happy to subscribe because you're adorable.

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Theorist86's avatar

I loved this! It looks perfect for a St Patrick’s Day dessert. My adventurous husband thinks we should try making the glaze with Canton, the ginger liqueur. 🤔We might have to try it both ways.

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Marissa Rothkopf's avatar

Your husband is right. I was thinking of drizzling some King's Ginger (which must be similar to Canton) of the cake, then glazing it.

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S. Elaine Keckley's avatar

Are Cantin and King’s Ginger British? Not familiar with either.

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Patricia Cahill's avatar

Thank you for the tasty distraction. Worked up an appetite calling senators today. Save democracy and bake a cake!

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Marissa Rothkopf's avatar

You deserve all the cake for calling your senators! Here's hoping they listen to us.

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Deborah Quintero's avatar

Does it have the taste of gingerroot or gingerbread or neither

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DorGal's avatar

First, you are charming and I loved this video. Well done. Once I started baking from scratch I could not go back to packaged. As you say it takes seconds longer, and you know everything going into your end product. I love ginger so I am definitely going to try this. Unfortunately, not until my oven is repaired (igniter not working). Question about the glaze - did you poke holes the the cake to allow the glaze to seep in, Or is it meant only for topping purposes? If you wanted it to seep in, would you make the glaze more liquid? Thanks!

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Marissa Rothkopf's avatar

Thank you for your kind words about the video. I do poke holes with a toothpick so the glaze can seep and glaze, if you know what I mean!

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Nancy Micca's avatar

Thank you! Such a fun change from all the fear and anger.

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S. Elaine Keckley's avatar

Finally made this cake this evening - only 3 years it took me? Made a major house move, but anyway….am very pleased. It’s different - not a common flavor and that luscious rum really comes thru in the glaze. As my girlfriend says, “it’s a keeper.” But more than that, am pleased to have the basic cake recipe as well so can play with different flavors. Thanks so much for it all!

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Nancy Guarino's avatar

Thank you!

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Rocky's avatar

Super cute!

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Patrice J's avatar

Thanks for the mind cleanse. Could you speak a little louder.

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Jillian E's avatar

Oh I will try this for sure! I am also curious- how do you get your cake to come out of a Bundt shape pan so nice?

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flancynancy's avatar

Im sold! the only boxed baked mix Ive ever found edible is those ghiradelli brownies

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