For Tierra Jordan, baking is more than a passion?it's a family tradition. At Poor Little Rich Girl Cupcakes & Cake, she takes a secret cake recipe passed down from her grandmother, and uses it as the basis for her unique and creative treats. Signature flavors include spice cake topped with a banana puree buttercream and candied walnuts, and a rich, traditional butter-yellow cake piped with strawberry puree filling and a combination of buttercream and whipped cream frosting. For special occasions, she can design three-tier cakes or even make cupcakes with a liquor-infused filling. And as if the flavors weren't big enough, each of PLRG's cupcakes are "Texas-sized", which explains why each one comes in a full-sized Stetson in place of a cupcake liner.
It was almost midnight when Sandra found her son Aaron bustling around the kitchen, looking to satisfy a late-night sweet craving. Cooking had been one of the family's shared passions for decades, so it was only a matter of moments before Sandra joined Aaron in digging through old cupcake recipes and experimenting with flavors and frosting. With the counters covered in sweets, the snack craving thoroughly satisfied, and the Sandman growing impatient, the two went to bed, only to awaken the next day and share their midnight creations with family and friends. The reaction was overwhelming. The mother-son team quickly found themselves baking for so many birthday parties and special events that they decided to start a business, eventually earning a spot on Baltimore magazine's list of Our Favorite Cupcakes.
At Midnite Confection?s Cupcakery, Sandra and Aaron continue to channel the enthusiasm and inventiveness they felt that first night. Their selection of more than 40 sweet treats includes signature flavors, such as birthday cake and a carrot-cake cupcake with organic carrots and a bit of pineapple, but also changes to include seasonal favorites. They also top their creations with decadent spreads such as whipped-pistachio or Grand Marnier?tinged icing. Although these handheld snacks are available at the store, Midnite Confection's food truck also travels the streets, spreading cupcakes to working folks.
Oooh So Sweet Cakery and Cupcakery helps patrons celebrate special occasions and spoil their dinners with a smorgasbord of handmade cake pops, cupcakes, multi-layered cakes, and towering wedding creations. As the shop's flagship menu item, cupcakes are whipped up in more than 30 different flavors—from classics such as vanilla and strawberry to inventive creations such as maple bacon or chocolate salted caramel. The store itself resembles a frosting-covered dessert, with candy-pink walls accented with cloud-white moulding, forming the perfect backdrop for glass cases full of freshly made cookies, cupcakes, and confections.
The pastry chefs at Gone Cupcaking Across America share a wealth of gourmet cupcake experience with aspiring dessert artisans, in flavors that include whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and more exotic choices such as Grand Marnier or peaches 'n' cream. At lessons, students learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
Not everyone goes on to make a career out of what they loved to do when they were a child. But for Carrie Shelley, baking in her grandmother’s kitchen at the age of 4 unleashed a passion she enthusiastically turned into a business. At Enchanted Cakes and Treats, Carrie revels in inventing unique concoctions, shaping cakes into frogs, wedding dresses, and footballs in flavors such as red velvet, coconut, amaretto, and chocolate. She also whips up a colorful variety of desserts, creating rice-krispies treats, cheesecakes, cupcakes, and pies from scratch. Her attention to detail and skills at customization make her a sought-after wedding-cake designer, a role that sees her incorporating fresh flowers, ribbons, and the best man’s cummerbund into her designs.
The bakers at The Breadery have a daily routine. They begin by stone-grinding red and white Montana wheat (which they’ve chosen for their high protein content) to make their whole grain breadsand, using the entire seed to turn wheat into flour. After forming the loaves by hand and allowing them to rise, they pop them in the rotating bread oven which holds up to 450 loaves. Then they survey their shelves to make sure they have all the garden herb, cinnamon raisin walnut, grains galore, orange cranberry pecan, cheddar parmesan, and more. They also offer authentic style Artisan breads like real French baguettes, Italian ciabatta, focaccia, and Greek olive bread. Pair pastry treats like scones, fruit tarts, and sticky buns with with small-vineyard wines and artisan spreads wine.