There’s love in Fanny Cakes: love for baking, love for surprising the tongue, and love for family. As a young girl, chef Kristyn spent long days baking alongside her nana, Fanny. Those hours spent in flour and those moments waiting by the oven planted seeds in Kristyn that sprouted into a passion for baking and, eventually, the start of Fanny Cakes—named in honor of the woman who inspired her. Kristyn now relies on formal culinary training as well as the lessons learned from her nana while she crafts personalized treats for birthday parties, wedding receptions, and everything in between. She pays further homage to her nana as she works by using the sorts of ingredients Fanny loved—sweet creamery butter, belgian chocolate, and natural citrus zests—but finds inventive and eye-catching ways to showcase their flavors.
The fondant-draped tiers of Kristyn's full-size cakes conceal flavorful fillings such as lime curd or coconut custard. Cupcakes also feature inspired combinations, such as strawberry daiquiri with rum-spiked buttercream and snickerdoodle with a dusting of graham crackers and cinnamon sugar. Even with all of these flavors speaking for themselves, Kristyn still commits to presentation, designing cakes shaped like everything from a Gulfstream jet to an electric guitar. She also expands her menu beyond traditional bakery offerings by creating treats such as grown-up cake shots with doses of liqueur and cupcake push pops in plastic cylinders. She even shares her techniques with the public by leading classes that teach students how to decorate cupcakes without covering them in old two-cent stamps.
The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwins Chocolates. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don’s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwins has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy’s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar’s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
With a rotating selection of more than 70 all-natural yogurt flavors and more than 30 tasty toppings, Yo Luv It provides myriad healthy dessert options. The fro-yo aficionados serve up six fat-free, gluten-free, and certified kosher flavors daily in personal portions ($2.50+) or take-home pints ($3.75–$4.25). Customers can increase their daily fruit intake with banana or mango yogurt or put out a mustache fire with the chocolate-hazelnut-biscotti yogurt. Spoonphobes will delight in Yo Luv It’s sippable treats, such as two-fruit smoothies ($4.50–$5.50), fro-yo floats ($3.75–$4.75), and yogurtless ice water. The dessert den’s interior, outfitted with neon lights, chrome counters, and modern stools and chairs, creates a fun and futuristic environment for enjoying sweets and planning how to place a buzzing beehive in a rival coworker’s file cabinet.