Nothing Bundt Cakes mixes fresh eggs, genuine butter, and real cream cheese into rounded risers worthy of slapping up on mom's fridge. Choose from nine moistened cake flavors such as ravishingly rich red velvet or swirlishly scrawled marble. Lemon bundt cake goes particularly well with tea parties attended largely by rabbits, mice, eccentric haberdashers, and confused British girls, while raging chocoholics can get a day’s worth of fixes with the moist, decadent chocolate chocolate chip. Every cake, from the pineapple-studded carrot cake to the streusel-like praline pecan, comes topped with thick petals of Nothing Bundt’s signature cream-cheese frosting. Sizes start as small as a single serving (wee bundtlets are $3.99 each, $45 per dozen) all the way up to a two-tiered cake ($65) that resembles a frosted snowman perfect for any autonomous ice monster's first birthday.
The origin story of Joe's Sweet Balls comes down to an old refrain: Granny knows best. The mastermind behind the original chocolate orbs that showed up at family functions to everyone's delight was none other than the Smythia family matriarch, whose recipes were passed on, developed, and expanded over the years. Joe's Sweet Balls are riffs and variations on the chocolate-and-peanut-butter original?which is still a staple among the dozen flavors offered. Others include salted caramel rolled in chocolate, red velvet surrounded by a cream cheese shell, and the delightfully spicy chocolate-chipotle cinnamon cake ball. Like the perfect comeback to an insult, your sweet balls will be handcrafted and delivered within five days.
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand.
Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches?vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
Every bride dreams of a perfect wedding day, and Jhoana Moore was no exception. The centerpiece of her dream day was a cake made to her exact specifications, and she worried that no one else would be able to realize the image—and the taste—of the confection she had already baked in her imagination. What better person, she concluded, could there be to bake her dream cake than herself?
After the cake in question turned out to be a huge hit with her wedding guests, Jhoana decided to use her baking skills to help others realize the desserts of their own dreams, whether custom-designed cakes, cupcakes, or cookies. She collaborates on projects with her customers via email and phone, using their input to determine aspects such as the flavor. Designs can be sculpted out of edible fondant into three-dimensional shapes or frosted with icing that adds complex flavors and textures. Jhoana also crafts smaller portions for in-store purchases, baking cupcakes, cookies, and similarly portable sweets each day.
The chefs at La Pâtisserie by Oven-Fresh Delights satisfy sweet and savory cravings with a menu of handcrafted French-style pastries, sandwiches, and desserts. The Paris-Brest is a traditional dessert inspired by the Tour de France that fills a ring of pastry dough with rich hazelnut cream to resemble the tire of a bicycle or the donuts on strings used to train cyclists. A thick crust bookends raspberries suspended in whipped cream in the framboisier, and long prisms of succès praliné embed sweetened nuts in buttercream sandwiches. Letting influences from French kitchens shine through all the while, cooks stir pots of rich béchamel sauce and assemble croquet-madames, open-faced stacks of brioche, black-forest ham, and three types of cheese. Butter twists into savory dough for croissants, and from the oven drift scents that hint at spinach and leek quiches.
As the calendar begins to creep up on the summer months, the snow at Frost Bites invokes island breezes rather than polar gales. The shop’s staff shears man-made icebergs to make its signature Hawaiian shaved ice, a refreshing dessert named after the frozen bridge that allowed primeval man to migrate to the islands. Tall glass bottles brim with more than 50 choices of flavored syrup, which range from sweet strawberry cheesecake to tart Granny-Smith apple and pink lemonade. Add-ons such as caramel, chocolate, and cream complement the ice’s fluffiness with their creamy, gooey textures.