Donna Infantolino has been baking since she was tall enough to reach the kitchen table, crafting recipes from scratch in her aunt and grandmother’s kitchens. At her combination café and bakery, she and business partner Beth Butler begin every recipe with organic, sustainable ingredients, such as Nielsen-Massey pure vanilla and Scharffen Berger chocolate, whenever possible. The dessert dream team crafts wedding cakes, traditional and filled cupcakes, and one-of-a-kind sculpted cakes in original shapes such as convincing guitars or sassy pumps. They also accommodate customers with dietary restrictions through vegan and gluten-free options.
All in the Icing's staffers expand recreational baking abilities during small-group BYOB classes, which include all of the high-quality ingredients and equipment necessary to create sweet or savory recipes. At the end of sessions, participants head home with their tasty works to share with family or break into tiny pieces to add to crumb collections.