Nothing Bundt Cakes, Capitola

In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. But what began as a home-kitchen endeavor soon blossomed into a bustling business with bakeries in 14 states.

Cocoa browns and soft pastels lend a nostalgic feel to each bakery, where lava-powered ovens warm up batter made from fresh eggs and real butter. Classic flavors like pecan praline remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the bite-size bundtini, all frosted with a blend of cream cheese and butter.

Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons find the likes of brightly hued confetti cake knives and old-fashioned tins perfect for stowing coffee and imprisoning gingerbread men who have tried to run away