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Relayware Partner Relationship Management

Relayware Loves Baking Like It Loves Creating Software


By Allison Watters & Stuart Phipps

October is Breast Cancer Awareness month, and practically everyone at Relayware has been touched in some way by the disease. Therefore, we wanted to continue to support research and make sure none of us ever forget to ensure early detection.

In honor of helping women and research, Relayware held a bake-off and fund-raiser. This seemed to be an incredibly appropriate exercise for us, because as software creators, we are constantly considering the latest essential ingredients for our partnering automation software (the best there is), and cooking up just the right recipe based our customers’ fine tastes and needs.

In our competition all of the wonderful men of Relayware demonstrated their culinary skills by baking or cooking, and all the Relayware ladies judged of the best dish. Our great British blokes competed on “Wear it Pink” day, and the U.S. version was today.

The Rules:

  • Men must produce one sweet bake or savory dish.
  • Food cannot be purchased from a supermarket (although there was suspicion that some are clever enough to buy “homemade-looking” treats that did not in fact come from their own kitchen)
  • No bribing judges with tea, money, or finding out favorites
  • Donations from Relayware were made for all those who wore pink

We are proud to report that we raised over $300, and the women enjoyed 19 treats (+ a potato & some beer, which somehow found its way into the competition).

Our own Stuart Phipps attempted to make TWO delectable desserts -– beautiful cupcakes and carrot cake. It’s like bribing the judges by overwhelming them with sweetness, but not against the stated rules.

Below are a few photos as well as Stuart's cake recipe.

Stuart said, “I have made many versions of this cake, and I continue to find ways improve the perfection -- just like we do with Relayware upgrades.

Relayware's channel marketing team member Stuart's baking submission? ? ?

Relayware Stuart Phipps' Carrot Cake Recipe:


Carrot Cake Ingredients:

  • 1 1/2 cups + 2 Tbsp. vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking sodas
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

Cream Cheese Frosting Ingredients:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken

How To Make The Carrot Cake:

Preheat oven to 350 degrees F. Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

How To Make The Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.