Pillowy dollops of icing sit atop Caketails Cupcakes’ gourmet miniature cupcakes, whose flavors find inspiration in classic fruit and chocolate cocktails. Though free of alcohol and perilous olive spears, each pintsize dozen packs in the tempting tastes of drinks such as piña coladas, mimosas, and strawberry daiquiris. Lift a round of champagne cupcakes high into the air for a poignant post-dinner toast, stage impromptu fiestas on palates with the moist cake of the margarita, or bob for cherries nestled into the icing of caramel appletinis. After a 48-hour advance order, cupcakes pop out of the oven and don crowns of fluffy frosting studded with decorative treats such as chocolate, fruit, and gummy candies.
Sweet CeCe’s Frozen Yogurt & Treats is the frosty brainchild of husband-and-wife team Brian and CeCe Moore, who took inspiration from CeCe's childhood memories of making homemade blackberry ice cream with her grandmother on hot summer nights. CeCe's own sweet treats have adopted a decidedly healthy spin thanks to probiotic-, calcium-, and protein-packed frozen yogurts, many of which are made without high-fructose corn syrup or help from a genie. A rotating line-up of 75, mostly fat-free flavors includes everything from cupcake batter and old-fashioned butter brickle, to peach-tree tart and pomeberry sorbet, with sugar-free options also on tap. A topping bar brimming with fresh fruits and dry toppings such as cheesecake and granola awaits to accessorize the swirly sustenance, allowing treats to be built to suit any taste, budget, diet, or New Year's resolution to eat more hot fudge.
A Sweet to Eat Bake Shop's menu features all kinds of handcrafted creamy, crunchy, and cupcakey creations. The shop's signature chocolate chunk cookies are crispy on the outside and chewy on the inside, speckled with hunks of Belgian chocolate, and sprinkled with just a dash of sea salt for a rounded-out finish ($2.25 each). Defy the same misguided masses who said you couldn't milk a lizard, and have dessert for breakfast with a bite of fruit rugelach (three for $2), a Linzer torte slice ($3.99), a buttery, balanced scone ($1.25), or a neatly wrapped cannoli ($2.25). Cupcake flavors include red velvet, strawberry, and lemon, with buttercream headdresses offered in shades of vanilla, peanut butter, cream cheese, strawberry, and more ($2 each, bite-size $0.50 each). Lure unsuspecting neighbors into cleaning your caramel-sauce-filled pool with an aptly placed pie on the windowsill; choices include the key lime pie ($24), the tried-and-true apple lattice ($20), and the svelte, sugar-free apple lattice ($20). A Sweet to Eat also presents a large cake selection (starting at $24, cookie cakes $15) and a selection of savory snacks such as individual servings of cheesy popcorn ($1.50), roasted nuts ($3), and homemade Chex mix ($1.50).
Chef Thomas blends fresh, local produce and spices into colorful, stick-centered concoctions ready to greet taste buds in need of flavorful resuscitation. Achieve brain freeze without embarrassing yourself on Jeopardy by exploring chilly inventions ($3.50) such as the popular pineapple cilantro or an oxymoron-inspired frozen mexican hot-chocolate pop with cocoa, cinnamon, and cayenne pepper. The Banilla Vanana captures pureed bananas in a Madagascar-vanilla embrace, and the refreshing cucumber-lemon-mint pop gives summer heat an elegantly cold shoulder. Chef Thomas flash-freezes his amalgamations in less than 20 minutes, giving the popsicles a smoother, softer texture. These icy indulgences pack a variety of vitamins, making them a far healthier snack alternative to butter on a stick and cheeseburger-ice-cream sandwiches.
Family owned and operated, Flippin' Good Cookies sates confectionary cravings with its selection of colossal cookies. Each sweetmeat weighs in at two ounces and comes in five traditional varieties, such as oatmeal brickle raisin, Southern pecan caramel, and chippy chocolate toffee, which mingles semi-sweet chocolate chunks with gregarious gobs of toffee and a saccharine buzz of espresso. Indecisive sweet teeth can craft a delectable dozen of assorted cookies, and eco-conscious chompers may request environmentally friendly packaging to help Mother Nature tidy up after last night's interstellar rager.
At Cold Flame, nearly 30 flavors of gelato climb aboard spoons or slide through straws in the form of thick milk shakes, while bites of brownies and cakes provide warmer sustenance. A punch card gets patrons five visits to the dessertery, where they can spend up to $5 each time on treats as sweet as a teddy bear riding a miniature horse. Chocolate, coconut, or tahitian-vanilla-gelato shakes swathe taste buds with rich, creamy flavor ($4.99), and lemon or mango sherbet quells fruit cravings. The selection of gelato flavors rotates, so italian pistachio gets its share of the limelight and tabloid interviews before giving way to cookies and cream or dutch fudge. Sweet-seekers chat while seated upon blond wood chairs at round silver tables, and icy blue walls add visual accent to slices of cake or brownies ($5.49/slice or square).
Heather Jackson helms Aperitif Catering, where she and her staff whip up made-to-order goodies in the form of cupcakes, chicken pot pies, turkey and goat-cheese sandwiches, and gourmet cheese platters. Whether they’re catering small weddings or whisking lunches to corporate meetings inside of boxes—one of the hardest places to hold a corporate meeting—they pride themselves on their professionalism and fresh cuisine.