The Pentecostals of Troy have been making miniature pound cakes shaped like Easter eggs and covered in chocolate for so long, no one is sure exactly when the tradition started.
“We think it was 1975, but it could be ’74,” said Kay Jones, one of the baking supervisors. She knows the recipe came from a church member. “We’re not sure when or where we got it.”
Every year, usually in February but depending on when Easter is, the baking of about 430 dozen cakes begins. That’s been a pretty steady number for the past five or six years, Kay said.
Orders will be taken until March 22 this year, with pickup on March 28 at the church. Easter is April 5.
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The baking process takes four days, with crews of five to six people working seven to eight hours each day in the church kitchen.
They have the system down.
“There are six jobs: mixing (batter), cleaning and spraying pans, filling pans, handling the oven and two men for the cooling and wrapping,” Kay said.
The church has chest freezers that steadily fill with boxes of cakes.
The morning of March 28, more than 5,100 tiny frozen, egg-shaped cakes are taken from the freezer and dipped in chocolate.
“We melt the chocolate in the microwave, then keep it warm in the slow cookers,” Kay said.
The secret to neat dipping? “We use fondue forks.”
The finishing touches are affixing a candy flower on top, then boxing and sorting orders.
About 30 members of the church will arrive early in the morning to help out.
“We work all day in shifts,” said Kay.
Cars start to fill the parking lot around noon for pickup.
“People come from all over,” said Kay. “They’re good cakes and a lot of people like to have them as a tradition for Easter.”