Elite Cake Creations began as a little bakery in Cuba way back in 1921, so it's had nearly a century to perfect its cakes, desserts, and pastries. Today, Beatriz Otero continues the long family tradition started by her grandfather, using tried-and-true recipes that call for buttercream frosting and fondant with vanilla-, chocolate-, and marble-cake bases. Beatriz can customize cakes to look like everything from a flame-painted speedboat to a bucket of cold Coronas. She extends this art form to cupcakes and push-pop cakes. She also relishes the opportunity to craft cakes for special occasions, constructing eight-layer wedding cakes, birthday cakes shaped like wrapped gifts, and 50th anniversary cakes made of solid gold.
Welcome to the largest Cake Supplies store in South Florida. Carrying a wide variety of fondant, gumpaste, buttercreams, flavors and colors galore! Plus a full stock of pans, boards, tools and ADORABLE baking accessories. One of a kind classes from baking to decorating and the SWEETEST, most knowledgable staff on the block!
On a trip to Georgia after giving birth to her third child, Desiree Polazzo had her first taste of a bite-sized orb of cake that—despite her strict dieting to get back into pre-baby shape—had her hooked. Awed by the decadent treat, Desiree returned home to Florida and headed straight for her kitchen to experiment with a recipe of her own. She finally architected a dulcet, velvety cake pop that recaptured the excitement of that first Georgia pop, she opened Cake Pop-It to share her discovery with the community’s sweet teeth.
In the years since, Desiree has let her creativity take the reigns of her confection-crafting process, decorating each pop with a whimsical design or turning it into an edible character replete with a smiling face and a mysterious past. Cake Pop-It’s staff of bakers also forges other sugary nibbles including custom cakes and cupcakes with inventive flavors such as salted caramel, key-lime pie, and crumb cake.
Pink Zebra Cake Shop’s dessert artisans bake an array of delectable gourmet cupcakes and innovative cake-pop treats from a plethora of premium, fresh ingredients. Concocted with homemade cake batter and coated in a milk-chocolate shell, cake pops imitate lollipop appearances, consistently surprising taste buds or tricking owls hunting for candy. Slathered in white or dark chocolate icings, a troupe of traditional flavors, such as french vanilla, red velvet, and double chocolate, trundle down patron tongues. Specialty cupcakes amalgamate several rich tastes into single bites, including fudge-filled layers of strawberry and chocolate, cheesecake and caramel fillings burrowed into banana cake, and Oreo cookies stuffed into a Thanksgiving turkey.
Cake Creations owner and master pastry chef Yami Fernandez-Rubio whips up made-to-order cupcakes in a variety of gourmet flavors from the confines of her family-owned-and-operated bakery. Choose up to two of the different flavor combinations to make up your dozen, including best sellers such as red velvet with cream-cheese frosting, as rich and smooth as a pile of gold in a silk smoking jacket, or guava cake with guava cream-cheese frosting. Traditionalists will enjoy six vanilla-bean cakes with sweet vanilla buttercream paired with six chocolate cakes topped with bitter chocolate frosting, both of whose incompatible personalities make them no less delicious. Take advantage of the seasonally available pumpkin-spice cupcake with cream-cheese frosting, which will return to live in hibernation with the Great Pumpkin once the first frost settles on the land.
YoBelle Frozen Yogurt spins up its menu of more than 34 frozen flavors from real vanilla beans, chocolate, and fruit purée, producing soft swirls of low-fat, nonfat, and no-sugar-added treats. Tastes such as cheesecake, lemon ice-box pie, and california tart twirl into cups, with all concoctions certified kosher and sorbets at the ready for dairy-free needs. More than 50 varieties of toppings await spooned ascension to glory, including fresh fruit, nuts, and candy pieces. All servings are priced by weight, allowing visitors to choose their preferred portion free from the tyranny of size labels such as "small," "large," and "extra-large thimble."