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 Love cupcakes?
Well oh baby... these cakes are for you.
At Babycakes in Quincy, it's all cupcakes all the time. From Peanut Butter Cup to Strawberry Shortcake to Red Velvet, Babycakes has customers going crazy.
Kerri Lynch Delaney - Owner, Babycakes: "Yeah, they're obsessed. Like crazy obsessed with the cupcakes, it's the funniest thing."
And no one is more passionate about Babycakes than its charming twenty-something owner Kerri Lynch Delaney.
Kerri Lynch Delaney - Owner, Babycakes: "Yeah, I love them, it's my life, totally my life, so yeah, I love them."
Kerri's cupcakes are all homemade, just like your mom would make ‘em.
Cracking... mixing... whisking... and scooping… keeping it real every step of the way.
Kerri Lynch Delaney - Owner, Babycakes: "Real butter, heavy cream, whole milk, real eggs... Everything, there's no fake anything."
Babycakes top treat is named, what else, ‘The Babycake’. And while this chocolate cupcake may look a lot like a childhood favorite, it tastes a heck of a lot better.
Kerri Lynch Delaney - Owner, Babycakes: "The best way to describe it is it's a fancy Hostess cupcake but ten times better."
Forget Hostess, this is the cupcake with the mostess... The Babycake boasts rich chocolate cake, fresh whipped cream, and smooth chocolate ganache. It’s the bakery's signature cupcake, and each one has the name written across the top in icing.
But the Babycake is only the beginning. The Milk Chocolate Raspberry cupcake is filled with chocolate cream and raspberry jam... The Oreo cupcake tastes just like the cookie, double stuffed with sweet cream... The Snowball is a mountain of vanilla frosting, rolled in a thick coating of coconut... And the Boston Cream cupcake should be served with utensils.
Kerri Lynch Delaney - Owner, Babycakes: "You need a fork, because it just kinda oozes out, but it's great."
Babycakes will definitely help stretch your dessert dollar. Cupcakes only cost about two bucks each, and a dozen is around twenty. The choices are ever changing, with different cupcakes baked up on different days of the week. But true Babycakes fans always know when their favorites are available.
Kerri Lynch Delaney - Owner, Babycakes: "I see the same people every Wednesday for the Red Velvet."
Because all the cupcakes are made fresh, with no preservatives, they're kept cool in the fridge. But they taste even better when you let them warm up a bit, if you have the will power to wait.
Kerri Lynch Delaney - Owner, Babycakes: "I tell everyone when they leave, I'm like a broken record, make sure you eat them at room temperature. They say 'oh okay, yep, yep.' I see them leave and they're taking them right out of the bag and eating them."
But no matter how customers enjoy the cupcakes, Kerri is happy to keep on baking.
Kerri Lynch Delaney - Owner, Babycakes: "I always wanted to open some sort of a bake shop, wasn't really sure it was going to be cupcakes, but this is where I've landed, and I love it. I wouldn't change a thing."
Sounds just like a perfect recipe. Babycakes, a Phantom Gourmet... Hidden Jewel.
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Review Date:
6/28/2008 |
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