The decor of the Kupcakes Etc., with its alternating lines of dark and light lime green, brings to mind the crinkled ridges and grooves of a cupcake wrapper, perhaps putting visitors in the mood to select from the menu's 20 cake and frosting flavors. Strawberry-shortcake, lemon-meringue, and red velvet cupcakes can be consumed in one of four sizes, ranging from bite-size minis to gigantic cakes that feed up to 10 people. Cakes can be decorated with chocolate candies and multicolored sprinkles, which sends out a festive vibe—much like hitting a piñata with a folded Ouija board does.
The confectionary apothecaries at The Sweet Life forge fermented cream into an ambrosial array of healthy taste bud varnishes. Although yogurt is usually simply associated with homespun remedies for venomous baboon bites, The Sweet Life adds to the frozen variety's recreational appeal by serving it in nine piquant flavors, including chocolate, cake batter, pomegranate, raspberry, and cookie. Once customers select a flavor, they can adorn their milky magnum opuses with a paisley pastiche of nuts, cheesecake chunks, granola, candy, or other comestible accoutrements. The Sweet Life charges by the ounce, allowing customers to customize the size and scope of their creations ($0.39/oz., $1,872/full-sized William Taft statue).
Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Touting more than 50 flavors of low-calorie, flavor-packed frozen yogurt, Tutti Frutti earned a feature on CNBC and has continued to expand since opening its first shop in 2007. Inside each store, self-service yogurt machines unleash velvety-soft yogurt into accommodating cups or empty purses. The constantly rotating menu may include flavors such as royal red velvet, refreshing melon, and chocolate peanut butter. Most flavors fall within the range of 30?40 calories per ounce, with dairy-free options and no-sugar-added concoctions also available.
A toppings bar allows eaters to further customize yogurt creations with a spoonful of fresh fruits or a sprinkling of nuts. The flavors contain ample amounts of probiotics, known for potential health benefits that may include strengthening immune systems and lowering cholesterol and blood pressure.
Scott Hunter never spent a lot of time in the kitchen. However, according to a 2012 article in the Times-Picayune, things changed when his sister came home one day with $90 worth of cupcakes and he decided that there might be something to the cupcake business. So, he teamed up with baker Melissa Lacaze to develop a menu of 17 rotating flavors, including Mama's sweet potato with cream-cheese frosting and Bananas Baby. In addition to made-from-scratch cupcakes, Sweets & Eats also bakes full-size cakes draped in fondant or buttercream frosting for birthdays, weddings, and successfully returning a TV to the store after dropping it down a set of stairs.
Despite Batini Brown’s belief that “taste trumps design,” the chef, owner, and pastry designer at SweetCakes & Candy Emporium turns her delectable treats into miniature works of art, crafting everything from butterflies to shark fins out of sugar and chocolate. As a baking class once changed Ms. Brown’s life by showing her a new career path, she pays it forward by offering both group and private workshops that cover baking, decorating, and the most poised way to extract one’s face from a cake at a party.