Nothing Bundt Cakes
Strawberries and Cream Samples
Marble
Carrot
Pecan Praline
Red Velvet
Born in Las Vegas and since spread across the United States it was not until a co-worker’s birthday went unnoticed by the administration that I finally satisfied my curiosity regarding Nothing Bundt Cakes, a quick drive to the West Sahara flagship procuring an 8” Chocolate Chocolate Chip for the celebration and four $4 ‘individuals’ for my own personal taste testing. Originally opened by longtime friends Dena and Debra just as I was finishing high-school and now following a calculated plan of expansion through franchising it was just shy of 5 o’clock on Friday that I entered the expansive storefront and with clever gifts plus endless options for customization abound I attempted to take my time to browse, a small clerk slightly irksome in her repeated interruptions, though well intended I’m sure. Cute and quaint without seeming ‘cutesy’ or twee – a down-home feel befitting the ten flavors of rounded cakes – it was perhaps five minutes and a half-dozen customers that separated my entry from my order and rebuffed in my inquiry of what was best by “everything is good” lipservice I went with my gut – a light bite of seasonal strawberry cake harkening angel-food in consistency accompanying me out the door and each flavor to follow showing strongly beneath buttered cream cheese frosting rivaling the best I’ve experienced. Artisan in many regards but readily admitting the use of artificial flavors without tossing about superlatives of ‘organic’ or ‘cage-free’ it was with the coffee-cake harkening “Marble” that my tasting began and with rich cinnamon swirls proving an amicable bridge to spicy, dense Carrot Cake I could not help but smile even as Red Velvet proved slightly dry – a mistake not replicated by the complex flavors of smoky candied pecans atop a pudding-come-cake that could very well replace a King Cake in next Mardi Gras.
RECOMMENDED: Carrot Cake, Pecan Praline
AVOID: Red Velvet…and licking the frosting off the inside of the containers even though you’ll want to.
TIP: With four sizes of cake available and all manners of decorations plus seasonal flavors that vary by store those planning in advance would be well served to call ahead; bucolic as they may be I saw a bundt all gussied up for a child’s birthday party that looked every bit as special as something from Freed’s behind the counter.
http://www.nothingbundtcakes.com/
