If you're a fan of ABC's hit TV show Shark Tank, and you like the South Beach Wine and Food Festival, you will love Kim Daisy. 

Daisy won $50,000 from the judges on Shark Tank last year and now she's using the money to promote her cake business. 

She makes homemade recipe's from South Carolina and will be at the festival to show off her cakes.

On Thursday Feb. 23, she'll be beachside at the Delano for Moet Hennessy's "The Q". 

On Saturday, she'll participate in The Best Thing I Ever Ate "Late Night Bites & Sweets" event at The Ritz Carlton South Beach.  She'll also be back on Shark Tank in early March to re-cap the year. 

Daisy also gave Local 10's Sasha Andrade a taste of her pound cake.  If you're interested in making it yourself, here's the recipe:


Southern Pound Cake:

  • 1 cup butter, room temperature

  • 2 cups sugar

  • 4 eggs

  • 3 1/2 cups cake flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons vanilla extract

  • 1 cup buttermilk

  • Sauce:

  • 1 cup sugar

  • 1/4 cup water

  • 1/2 cup butter

  • 2 teaspoons vanilla extract

Preheat oven to 325 degrees. Thoroughly grease and flour a 10-inch tube pan. In a mixing bowl, cream butter. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each. Scrape down your mixing bowl. Add sifted dry ingredients along with 1 cup buttermilk. Blend at low speed until combined. Scrape down bowl and mix for 2 minutes. Pour batter into prepared pan. Bake at 325 degrees 50-55 minutes or until toothpick comes out clean with just a few crumbs on it. DO NOT OVERBAKE!

When the cake is almost ready to come out of the oven, prepare the butter sauce. Combine the sugar, water and butter. Bring to a low boil and stir until sugar is completely dissolved. Remove from heat and stir in vanilla extract. Do not allow the sauce to cool. It should be hot when poured over the cake.

After removing the cake from the oven, prick the top of the cake with a long, wooden skewer. Pour the warm sauce over the cake while the cake is still in the tube pan. Allow the cake to cool for 20 minutes and remove from the pan. This allows the sauce to seep into the cake.