We’ve all done it: surreptitiously swiped our pinkies through the chocolate or cream cheese or buttercream seam where the icing meets the cake plate. That need for a dollop of sugary goo with every forkful of cake surely led to the Southern-style, multilayer baked beauties whose zebra-like icing stripes elicit gasps when they’re cut into. But for those of us who have neither the time, the talent, the tools, nor the steady hands required to use them, thank heavens for our local cake ladies, who build these sweet stacks with love and precision.
In Dunn, everyone knows they can count on Sherry Baysa, whose 10-layer yellow cake with chocolate frosting is available at Sherry’s Bakery every day beginning at 6 a.m. One dig through layer upon layer of dark brown and sunshine yellow will convince you why, until 1967 — when Baysa’s parents renamed it after their young daughter — the bakery was called Dunn Rite.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.