Bedazzled Treats bakes confections that please the eye as much as the palate. Flower-pedal-shaped frosting and swirls of blue and white adorn owners Monet and Troy's creative cupcakes, which are often topped with candy or strawberries. Beyond the creamy cupcakes, Bedazzled whips up innovated parfait shooters spiked with moscato, fruit kebobs that skewer chocolate-drizzled pineapple, banana, and kiwi, and sheet cakes decorated with personalized messages such as "Happy 5th Birthday" or the riveting final chapter of War and Peace.
At Fresh Bakery, it's hip to be square: the trendsetting confectionists eschew antiquated circles for quadrilateral cakes and cupcakes abounding in all-natural ingredients. Nine types of large cakes, including amaretto raspberry and coconut variations, preside over their pintsized brethren, who, beneath carefully arranged decorations, bear creative flavors such as bubblegum and chocolate mocha.:m]]
Bakers Park's cakesmiths are visual artists, using buttercream and fondant like a painter uses watercolors and buttercream. They draw from a large palette, mixing batter into flavors such as chocolate or red velvet. Eventually, all of these components come together into an elaborate design, such as a birthday cake shaped like a giant cheeseburger, or a baby shower cake that looks like a kid's shoe. And while they specialize in these sorts of cakes, not everything the bakers create is destined for a party. They also make cookies, cupcakes, pies, and other everyday treats.
Though their processes are meticulous, there are no secret recipes at Bakers Park. The bakers happily teach the tricks of their trade to curious would-be confectioners during cake classes.
The European-trained confections crafter behind The Velvet Chocolatier designs and hand-makes each chocolate confection from pure ingredients undiluted by liquors or preservatives. The Velvet Chocolatier places focus on the texture and intensity of treats, rather than on sweetness, coating tongues with tempered chocolate bark speckled with nuts, dried fruit, and memories of the nougat-filled trees it came from. The milk-chocolate bark, emblazoned with tart cranberries and crispy pepitas, snaps apart in satisfying bites, and toffee bark brandishes toffee bits in a luxurious dark chocolate. A single-serving, 2-ounce nut cluster comes in the form of an edible frisbee of dark chocolate bursting with toasted almonds or a colorful disk of blueberries and green pistachios set against a white-chocolate canvas.