Sugar Mama’s Bakeshop
Champion Carrot Cake
Southern Belle – Red Velvet with Vanilla Cream Cheese
The Hemingway – Key Lime Curd filled Vanilla Cupcake topped with Key Lime Cream Cheese
Chocolate Bourbon Pecan Bar
Kicking off my first true vacation of 2014 with an 11:30pm flight cancellation and subsequent next-day rescheduling hassles I arrived in Austin fatigued and famished, the ideal condition for cure-by-cupcake, and a task to which Olivia O’Neal’s “Sugar Mama’s Bakeshop” would prove most capable. Located on trendy 1st Street and shabby-chic with charm to spare it was just after 1:00pm when I arrived and greeted by a small line guided by effusively friendly service hard decisions were made to tune of three cupcakes, one bar, and a cinnamon roll *correctly* touted by the clerk as one of the best ‘ever’ – a light, crunchy exterior giving way to supple layers rife with butter and cinnamon beneath thick yet subtle icing. Speaking next to the cupcakes, some enjoyed then and some for later, the beauty of Sugar Mama’s creations come from two things; superior ingredients and simple balance – each cake moist and richly flavored while frostings presented smooth and sweet yet restrained enough to let aromatics shine, a degree of balance further exemplified in the sticky pecan bar where milk chocolate and buttery shortbread proved a perfect foil to boozy caramelized pecans, particularly in the setting of a great espresso.