Cake-Tastic's frosting-wielding mother-and-daughter team instills students of all ages with enthusiasm for embellishing baked goods during a two-hour cake-decorating party. The buttercream group package offered in today’s Groupon teaches groups of up to 20 students how to boost cakes' curb appeal with buttercream-frosting Spackle. The no-bake class furnishes each frosting neophyte with one beverage, a pre-iced six-inch round cake, and an ample supply of nozzles, cake-embellishing tools, and frosting. Instructors guide class members through basic techniques for prettying-up pastry, focusing on building skills without gobbling icing directly from the pastry bag. With each new lesson, cakes bloom with icing adornments as students get the hang of professional tips and tricks. At the end of the party, comestible masterpieces travel home with their makers in protective cake boxes to preserve delicate frosting flowers, scrolls, and Renaissance Faire miniatures.
Butterscotch pie, chocolate tarts, and toasted coconut donuts may sound like mutterings from a fever dream of a bona fide sweet tooth, but they're actually items on the menu of Maria's Bakery. Since 2010, owner Maria has been whipping up custom cakes, pies, and desserts of every stripe. She also crafts savory breads, including loaves infused with fragrant rosemary or cheddar cheese.
Inside sleekly designed Red Line Frozen Yogurt, patrons serve themselves 21 flavors of frozen yogurt, crowning frosty swirls with shredded coconut, brownie bites, and other toppings. The shop often seeks patrons' input when designing new frozen yogurt flavors.
It was a fateful day that Campus Candy founder Mark Tarnofsky dropped his daughter off at Indiana University about four years ago. On a mission to track down a simple candy bar, the dutiful dad found himself roaming far afield until he finally landed at a distant drugstore. Convinced that college kids want candy within constant reach, Tarnofsky started his first store right there, and soon expanded to the schools in Wisconsin, Arizona, and Pennsylvania. Each outlet sells more than 500 different types of candy, all of which may be repurposed as toppings on a rotating menu of frozen yogurt. By slinging bulk candy at a fixed price, Campus Candy stores make it easy for college kids to load up on diverse desserts without filling their schedules with bonbon-making classes.
As a neighborhood ice cream shop since 1933, The Chocolate Moose sees itself as the repository of B-Town's memories. Post-game celebrations, first dates, and memories of being dared to eat 12 ice cream cones in a row are tied up in this nostalgia-imbued confectionery. Of course, nostalgia alone isn't enough to keep the visitors coming back every year. The ice cream, crafted in-house from a 15% butterfat mix, creamily melts into hot fudge sundaes and slowly dissolves in root beer floats. Flavors of marshmallow, cream de menthe, and butter pecan swirl into smooth milk shakes. Beyond its ice cream desserts, however, The Chocolate Moose prepares food such as Spanish burgers baked in tomato sauce and hot dogs in Coney sauce.
Alongside a café and wine bar, a bed and breakfast, and a wholesale producer, a bakery might be eclipsed. But it isn't the case for Scholars Inn Bakehouse, one of the myriad parcels of Scholars Inn. The bakery produces daily fresh-baked breads made entirely from scratch and formed by hand, earning praise from several publications, including a guest spot on the cover of Modern Baking magazine. Fragrant breads hewn from all-natural ingredients emerge from European stone-hearth ovens, ready to complement the café menu, sit alongside granolas and bagels, or fill in as backup footballs.