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 We
hear the frosting on your cupcake feels like it's been carrying the whole act for too long. It's ready to go
solo.
Introducing Frosting Shots at Sugar Bliss Cake Boutique, a three-day-old cupcake specialist in the
Loop.
The concept: Ditch the cupcake. Keep the frosting. On first blush it may seem like another confectioned
vulgarity better marketed to the diabetic crowd. But these cream cheese-infused dollar
indulgences—served in a mess-free paper cup—are actually the creation of a Cordon Bleu-trained
pastry chef, Teresa Ging. (It's worth noting that Teresa was analyzing stocks until 2006, before
high-tailing it to Paris when she foresaw safe harbor in the cupcake sector. So she can spot a trend.)
You'll find a lineup of seven daily flavors piped into delicate daisy petals and dotted by a single
upside-down chocolate or white-chocolate chip. (On tap today: Banana Banana, Chocolate
Cappuccino, Chocolate Toffee, Lemon Drop and Orange
Creamsicle, among others.) Naturally, you could opt for the cake too, which includes golf
ball-sized versions—or even a fruit-filled breakfast cupcake.
But why?
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