An innovator in cupcake design, I Am Cupcakes offers nearly 50 varieties of the hand-held treats, from simple vanilla and chocolate creations to more intricate flavors, such a mr. good bar or peanut butter & jelly. Stop by I Am Cupcake?s Little Ferry storefront to pick up 1 or 12 carrot cake cupcakes, filled with bits of pineapple, and coconut or walk out with moist, cream-cheese topped red velvet cakes. You can also preorder a full size couture cake for birthday parties, weddings, or to bring to any event. I Am Cupcakes can even host cupcake-decorating parties on-location for special events.
Tom Carvel personified the American dream. Born in Greece in 1906 as Athanassios Karvelas, he began dishing out ice cream from a beat-up vending truck that, in 1934, suffered a flat tire in Hartsdale, New York. Two years later—in the same spot where his truck broke down and took up bird watching—Carvel opened his first roadside ice-cream stand, which the company stakes as the first retail ice-cream franchise to ever swirl onto the American marketplace. Today, Carvel’s creamy products serve up sweet reprieve from 500 stores and more than 8,000 supermarkets across the nation. Daily-made ice creams continue to headline a menu that now includes sundaes, shakes, and novelty items such as the Flying Saucer and the Banana Barge. Ice-cream cakes layered with chocolate crunchies have also evolved into one of Carvel’s calling cards, and, like piñatas that stock their wardrobes with an assortment of fake mustaches, are customizable to specific celebrations, including birthdays and holidays.
A dollop of Irish Mint on a cornstarch spoon. Scoops of Caramel Oreo nestled within a biodegradable bowl. A drop of Luscious Lychee gently wiped away by a recyclable napkin. Go Greenly expertly combines two things that may seem like total opposites: mouthwatering indulgence and responsible conduct. But while the flavors might seem guilt-inducing, the fat-free recipe and made-fresh-daily status of the more than 20 frozen yogurts won't weigh down the conscience or the waistline.
Although the menu features classic favorites, such as french vanilla and red velvet, it also ventures into exotic realms. The signature flavor, Taro, for instance, comes from a tropical vegetable and imbues the creamy yogurt with a distinctly sweet-and-tart taste.
Each day, Sweet Avenue Bake Shop’s chefs whip up dozens upon dozens of classic and gourmet egg-, dairy-, and cholesterol-free cupcake creations. The daily changing menu features at least 12 artistic creations at any given time. Classic cupped combinations, such as vanilla cake with chocolate frosting, are spruced up and named after hairstyles, including Dark Side of the Moon ($2.50). Special cupcakes, such as the coffee-liqueur-soaked tiramisu and the red berry-filled sangria ($3.50 each), conduct entire orchestras of flavors in odes to beautiful incisors.
When Palermo’s Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into two custom cake shops with more than 50 staff members.
Still helmed by the Bruno family, Palermo's Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo’s whimsical creations are available for pick-up or delivery.