Combining her grandmother's recipes with personal artistry, owner and chief baker Virginia Rankin sculpts sweet treats that stun the eyes and mouth alike. Mert's succulent cakes brim with fresh, full ingredients like eggs, sugar, and cream, and sandwich spreadings of real fruit filling and fluffy frosting. The iconic Louie's Derby Cake, created for the Kentucky Derby, deliquesces on the tongue with tastes of butter praline, dark chocolate, and top-shelf Kentucky bourbon ($19.80 for a small, $36 for a large). Other fine cakes circling the nucleus of nuts and sugar include rum-moistened cranberry walnut spice cake and bourbon-drenched butter praline cake (both $22.50 for a small, $38.50 for a large).
Named for the Roman goddess of banquets and overseer of feasts, Edesia Gardens lives up to its lofty moniker with continental lunch fare and an extensive Sunday brunch buffet. When they aren’t ferrying trays back and forth from special events, the restaurant’s wait staff lines noontime tables with sandwiches, burgers, and salads stacked with imported brie, sliced fruit, and homemade sauces and dressings. A chef-manned breakfast station serves as the centerpiece of the Sunday brunch buffet, where guests load their plates with eggs and waffles cooked to order. While indulging in a sweet or savory pastry, guests can question their hosts about the restaurant’s banquet facilities, which can handle parties of up to 170 for weddings, birthdays, and school-wide games of capture the flag.
Caramanda's skilled bakers can whip up freshly baked cupcakes in maple pecan and caramel banana cream or sumptuous butterscotch and peanut butter chunk cookies for carryout. The bakery also employs skilled 3D cake-makers, who can morph fondant into a dragon for a birthday, or create a pair of wearable cake gloves for an upcoming boxing match.
Serving cupcakes to your guests cuts down on dirty dishes and eliminates the shame of being the first one to cut into the cake. The cupcake selection at Gigi's upgrades handmade sweets to gallery status with swirling farm-fresh creamy butter, well-placed fruit and nut selections, and decadent chocolate sauces that look inviting enough to swim in if they weren't gummie-shark infested. Well-prepared customers can check the daily menu for currently available eats.
The aromas of warming butter and sugar have called to mind the Heitzman legacy since 1891, when Jacob Heitzman baked and iced his first cake. It didn't take long for his airy desserts to build a fan base, one that grew each time the bakery added to the menu with new items, such as butter kuchen and strawberry whipped-cream cake.
Today, a full-scale deli joins the original baked goods at the Heitzman Traditional Bakery and Deli. On the sweet side of the shop, spice cakes burst with raisins, pecans, and fresh jam, protected from poking fingers by a caramel coating. Fresh-made pies, signature butter kuchens, and loaf cakes teem with fruits and nuts, and specialty cakes come in classic variations such as german chocolate and red velvet. The deli satisfies savory teeth with kettle-boiled bagels from Dooley's Bagels, as well as a selection of fresh soups and sandwiches. Salads bring together morsels of chicken, tuna, and fruit cut by hand, and catering trays carry turkey and ham dinners, box lunches, and casseroles to family meetings and business sing-alongs.