03/12/2026
✨ An Update + A New Chapter ✨
Over the past few months, I’ve been transitioning into a new season of baking and creativity.
I’ve launched a new page, Maria Angela Bakes, where I’ll be sharing baking videos while working on my upcoming recipe book.
The website is also open with three flavors of our small-batch cake mixes, which will soon be getting a fresh new look to reflect the direction I’m heading.
While many of my recipes will still include allergen-friendly options, I am no longer baking strictly gluten-free. My goal is to create wholesome recipes with thoughtful substitutions, all tested before publishing.
I’m also bringing back something I loved from the early days of CĀK’D — fresh baked cake jars. Some will be allergen-friendly, while others will be made with either my gluten-free flour blend or ancient grains like einkorn flour.
If you’d like to follow along with this new adventure post CĀK’D Bakery, I would love to see you over at
👉
There are a lot of exciting things in the works (slowly but surely!), including new designs and progress on the recipe book.
And one more exciting update — our cake mix line has been nominated for a 2026 allergen-friendly award! 🥳
This will be my final post on this page, so come join me on the new one and stay tuned for limited cake jar releases coming soon.
Thank you all for being part of the journey. ❤️
— Maria
(Attached are screenshots of my super secret new logo and designs straight out of photoshop!)
