Cake & Shake opened its first dessert cart, on the northeast corner of Washington Square Park, with a concept that is oh-so-New York: high-end ingredients served in eco-friendly, portable packaging.
All the basic baking elements are organic, including the eggs, milk, sugar, butter and flour. The paper products are 100% recycled. The straws and cupcake wrappers are biodegradable.
Gina Ojile and Derek Hunt came up with the recipes for each $3 cupcake. The result? Chewy, moist and delicious snacks that go a leap and bound beyond run-of-the-mill.
The Cake & Shake cart will be in Washington Square Park from 9 a.m. to 9 p.m., seven days a week from here on out. Their second target is station outside the Metropolitan Museum of Art that should open in the coming months.
Read more: http://www.nydailynews.com/lifestyle/food/2010/05/27/2010-05-27_cake__shake_dessert_cart_makes_its_tasty_debut_in_washington_square_park.html?r=lifestyle/food#ixzz0p8lJSjz9
