About Willow Bird Baking

About Willow Bird Baking

Willow Bird Baking is the chronicle of the kitchen experiments, successes, failures, discoveries, messes, miracles, and musings of a determined upstart of a baker in Charlotte, North Carolina. Click here for publicity or advertising inquiries.


About Julie

When I was a little girl, I was in charge of the rice pilaf. I come from a family passionate about food: my grandma made the biscuits and gravy, my dad made the chicken and dumplings, and my mom made anything and everything, with a flourish of buttercream on top. My parents blazed a trail of fried chicken, homemade macaroni, and angel biscuits from their beginnings in the Midwest to my current home in the South.

That’s where I come from, and this is who I am: a believer, first and foremost, saved by grace. A writer in love with with monumental, stirring images. And not least, a wrangler of ingredients and kitchen utensils. I love the challenge of a new recipe, and I love the community created by baking, sharing, eating, and communicating about food. I’ve got a warm space in my heart dedicated to impressing the people I love with something that tastes amazing.


About Mike

Mike is my boyfriend of ten-going-on-eleven years, my chief taste tester, my constant kitchen encouragement, and an adroit mathematician.

One Valentine’s Day, I surprised Mike with Paula Deen’s Red Velvet Cupcakes with Cream Cheese Frosting. The spark of appreciation and joy I saw in Mike’s eyes upon biting into one of those cupcakes still drives my passion in the kitchen to this day. One of the best rewards after cooking all day is watching him take a bite and exclaim with a hint of wonder, “Awesome!”

Adding to Mike’s accolades, he’s a pro at feigning interest while I drone on about my myriad awkward cupcake ideas. In return, I really try to understand groups, rings, fields, matrices, complex numbers . . . you get the idea.


About Byrd

Willow Bird Baking is named after someone very dear to my heart. On April 12, 2008, Mike and I drove to Dreamweaver Farms, the home of Carolina Poodle Rescue in Spartanburg, SC. Dozens of beautiful, healthy poodles were playing and milling about in the kennel — all except one, whose eyes were locked on mine from the moment I stepped in the door. I looked at her little face and knew that this was the puppy God had made for me.

Byrd meets her Daddy for the first time.

Since then, little Byrd has been a devoted and loving companion, a sweet sister to my handsome turtle, a giver of sloppy kisses, a pillow warmer, a fervent fetcher, and the best cookin’ buddy anyone can ask for. See if you can catch her in the background of some of my photos sleeping on the back of the couch or pining for a bit of cupcake!

Byrd dressed for Halloween as a popular euphemism.

About YOU!

I want to get to know you as readers, bakers, and bloggers. As you find recipes or techniques here that you enjoy, I’d love to hear from you. Please leave me a comment with your thoughts or send a picture for me to post below! Also, feel free to repost recipes you find on this site; just notify me and give proper attribution. Can’t wait to hear from you!

Reader Photos:

Cindy Barnes used her leftover Peach Cobbler Cupcake batter to make a yummy breakfast, but it looks like Parasaurolophus might get to it first!



Amber made some Blueberry Lemon Cheesecake Cupcakes to eat with her mom, and here they are fresh out of the oven! She says, “I think I love you! The cupcakes turned out awesome! I used Lactaid milk with lemon juice instead of buttermilk, and added an extra teaspoon of lemon zest to the batter. The cupcakes turned out light and fluffy with just the right amount of sweetness.“



Ashlyn whipped up some Plum and Cream Mini Tortes, but opted for peaches instead of plums and allspice instead of cinnamon. She says, “These are some of the tastiest things ever and so simple to make.”