All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Dinner without dessert is like a foreign movie without subtitles—you can digest both, but you’ll probably miss out on the good parts. Fast-forward to tasty endings with this Groupon.
Choose from Three Options
- $14 for one dozen cupcakes (up to a $33 value)
- $16 for two dozen mini cupcakes (up to a $36 value)
- $20 for one dozen mini bundt cakes (a $60 value)<p>
Baker Yesenia uses organic ingredients to whip up flavors such as red velvet, carrot cake, and toasted coconut, which she frosts with dulce de leche frosting or chocolate ganache. All treats can be made vegan upon request.<p>
The Fine Print
Promotional value expires Oct 24, 2012. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per order. Valid only for option purchased. Must place custom order 24-48hr in advance. Valid for pickup or delivery within up to 10 miles of South Miami. Additional fee of up to $15 for delivery. Additional fee for vegan items or customized orders. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Cupcakes and Sweet Creations
Yesenia Rivera has three days to singlehandedly bake 425 treats, but you won’t see her break a sweat. In fact, you probably won’t see her at all. Come evening, the seasoned pastry chef will seclude herself in her home kitchen, which she has transformed into a tidy assembly line. She can tell you to the second how long it will take to apply frosting to a cupcake or poke a stick through a cake pop. And, aside from the occasional taste test from her 4-year-old daughter, Rivera shuns a second set of hands. “I can’t imagine delegating any of it. It’s too personal a process for me,” she admits.
For Rivera, every baked treat is a labor of love. She meets with her clients in their homes for hours and pours over recipe options and photo albums of her past creations. She caters to their every ingredient request—as a gluten-free, dairy-free eater herself, she’s no stranger to substitutions, such as bananas for eggs, or coconut oil for butter. And when it comes time to decorate, she literally sets each treat on a pedestal, and decorates it slowly and meticulously. “I think about the person I’m baking for when I’m putting the ingredients together—I pour my heart and soul into it,” Rivera says. But despite rigorous recipe calibration, each treat must pass one final test: if her daughter doesn’t love it, it doesn’t make it out the kitchen door.