One-Dozen Large Chocolate-Covered Oreos or $20 Worth of Baked Goods and Treats at Q's Cakes (Up to 45% Off)

Indian Moon

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$20 40% $8
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In a Nutshell

Expert baker makes chocolate-covered Oreos, carrot cake pops, brownies, red-velvet cupcakes, key lime pies, and more

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. In store only. Must use promotional value in one visit. Not valid on holidays. Cannot be combined with other specials, or in house promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

Buttercream: A Piece-of-Cake Frosting

The frostings here don’t just look pretty—they’re also sweet, rich, and creamy. Read on to find out what goes into a perfect buttercream.

Sure, things like spices, fruit, and chocolate are nice, but the irresistible power of most desserts flows in large part from fat and sugar. In fact, that’s all you need to make a buttercream frosting. The “cream” part of the name comes not from the dairy product but from the mixing method: for a basic version, you vigorously blend—or cream—a source of fat into powdered sugar. Margarine and shortening may not taste as rich as butter, but their higher melting point can be an advantage, since the frosting will hold up better under heat.

Buttercreams of the World

Whether you get more complex than that depends on the style you’re working in. French buttercream starts with a thick sugar syrup, which is whipped into a mixture of egg yolks and butter, making for a thick, spreadable meringue. For an airier texture, Italians use beaten egg whites instead, and Swiss meringue buttercream takes the shortcut of whisking the sugar and egg whites together over heat. Some recipes may even call for milk, depending on the consistency desired, and any variety can serve as a filling between cake layers or the mortar of your buildings in a gingerbread earthquake scene.

Bonus Points

  • French buttercreams tend to be least prone to separation because of the natural emulsifiers (substances that help fat and water mix) found in egg yolks.
  • Bakers have a trick for producing ultra-smooth buttercream surfaces: the “crumb layer,” which is created by chilling the frosted cake before adding a second layer of frosting to even things out.

Customer Reviews

red velvet cream cheese cake is very good, the thing I like most
Rose M. · August 16, 2015
The Chocolate Covered Oreos are a work of art!!! Not just dipped in chocolate, but there are different shapes and designs!!! I ordered a Butter Cream cake and it was perfect & delicious!!!
Julleen U. · May 21, 2015
Merchant Location Map
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    Indian Moon

    1431 Eubank Boulevard Northeast

    Albuquerque, NM 87112

    +15055146775

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