The bakers of this modern cake shop—named 1 of Martha Stewart's 10 favorite cupcake bakeries—decorate elaborate cakes, cupcakes, and cake pops with bright icing. In their open-air kitchen, they weave together quality ingredients, such as Callebaut chocolates, Valrhona cocoa, Madagascar bourbon vanilla, and sugar imported from Gum Drop Mountain. They schedule a set number of flavors for each day, juxtaposing classic flavors with eclectic concoctions, such as french toast, peach cobbler, and Martha Stewart's favorite, cherry pie.
After baking tasty canvases, bakers decorate the cakes with swirls of delicious buttercream or cream-cheese frosting. They can also transform pastry and frosting into custom designs, such as a turntable, piles of books, or a Barbie doll to celebrate a special occasion or conceal sweets from greedy party guests. The rich, smooth icing is so photogenic that no wedding cake ever needs to wear fondant cover-up.
Sweet Art Cupcakes' artisans make each baked confection their canvas, crowning meticulously handcrafted designer desserts with all-edible embellishments and custom designs to fit clients' sweet desires. Luscious cake flavors await appetite owners, each cupcake adorned with white frosting and cheerful flower-shaped garnishes. Commemorate trustworthy standbys such as vanilla and chocolate cups, or pay tribute to Marco Polo's insatiable appetite for handheld pastries by exploring the exotic chocolate stout. Once complete, your delectable dozen will be available for pick-up or delivery (delivery incurs extra cost).
What we know today as the thick, round, and buttery Belgian waffle is an impostor. More accurately, its real name is the Brussels waffle. Even though these days, practically everyone in the States recognizes it as generically Belgian, it's not the only waffle the country is known for; in the city of Liege, another recipe is the top waffle all together.
The traditional Liege waffle is much sweeter than its Brussels counterpart, thanks to the signature Belgian pearl sugar dotting its dough. These large sugar crystals caramelize when the dough hits the waffle iron, producing a treat that's practically a dessert in and of itself. But that doesn't stop the chefs at Waffles de Liege from topping it with simple powdered sugar, fresh fruit, or Nutella.
Between its roaming food truck and brick and mortar locations, Waffles de Leige brings this sweeter, heartier waffle Westward. Since the dough?not a batter?plays such an important part in creating the Liege flavor, the cooks only produce it fresh, even in their food trucks and waffle-obsessed dreams. Beyond simple toppings, the chefs also offer options that include ice cream and Speculoos, a Belgian cookie spread that tastes like ginger snaps. Among their selection of drinks are many caffeinated beverages made with Heart Coffee, a roaster who's focus is to change the way people see black coffee, offering hand-selected beans that are robust in flavor and never bitter.
If you ask the chocolatiers at Chokolatta what to dip, dunk, and drizzle in chocolate, they'll probably say "almost anything." They specialize in making fun chocolate-covered treats, from triple-chocolate-drizzled strawberries to chocolate-coated marshmallows, pretzels, and grapes. Their signature creation involves plunging corn flakes into chocolate for a satisfyingly crunchy treat.
Though chocolate is their main ingredient, the confectioners do make a few other treats. They drizzle apples in chewy caramel and whip up custom cake pops for special celebrations such as birthdays and any Monday that isn't soul-crushing.
An LA Times reader so loved Euro Pane’s spiced pear cake that she wrote in for the recipe; but this sort of fandom isn’t unusual for owner Sumi Chang’s creations. Frommer’s, for one, called her croissants “some of the butteriest, flakiest in town” and said “the salted macaroons will make you swoon.”