Why we make our toffee sauce by hand every morning
Our pastry lead Maria walks through the brown-butter base for the cake we built the menu around — and why a shortcut would change everything.
Apr 22, 2026
Behind the bar: a tour of our 200-bottle whiskey list
Bar manager Devin breaks down the four pours that defined Whiskey Cake — and what we keep in the back for the Sunday regulars.
Apr 8, 2026
Five years on Round Rock's patio: what we learned
A short essay from owner Sarah on opening week, the first big private event, and the lesson that reshaped our menu in year three.
Mar 19, 2026
Spring menu rotation: the three plates we put on this week
Chef Kalin walks through the new spring rotation — the lemon ricotta crostini, the pea-shoot salad, and the cast-iron rib-eye that almost got cut.
Mar 4, 2026
How we hire: a practical guide to finding people who care
A look at how Whiskey Cake builds a back-of-house team — what we look for in a trail shift, what we pay, and the one question we always ask.
Feb 12, 2026