Six months prior to Nothing Bundt Cakes' grand opening in 1997, best friends Dena Tripp and Debra Shwetz toiled away in the kitchen in order to perfect a bundt-cake recipe that would lavish palates with flavors reminiscent of homestyle treats of days past. Within today's bustling bakery, cake crafters mingle high-quality ingredients, such as fresh eggs, real butter, and cream cheese sourced from spelling-bee-champion cows, to whip up such flavors as chocolate chip, pecan praline, and white-chocolate raspberry. Sweet scents waft from the shop’s ovens as customers select their frosting-flecked dessert from sizes ranging from towering tier cakes to individual Bundtlets, a size ideal for the solo snacker.
The artful confectioners at Cake Bakeshop quiet the chatters of sweet teeth with toothsome treats forged from fresh, high-quality ingredients including organic dairy, eggs, flour, and produce. Sugar-seekers can scoop up a bakers' box brimming with assorted goodies such as a triad of PB&J cookies that bewitch taste buds with the essence of the eponymous sandwich or a slice of coffeecake––a snack traditionally reserved for Juan Valdez birthday celebrations. Spelunk through the decadent strata of a seven-layer bar to unearth toothsome treasures, or redecorate mouth caves with the rich crimson hues of a red-velvet cupcake. A trio of snickerdoodle cookies serenades tongues with delicate three-part harmonies and infectious laughter, and a sextet of cranberry-orange shortbread makes up for its demure stature by combining fruity and buttery tastes into one munchable package.