Dessert Goals Alumni Vendor Feature: Drunken Cake Pops
Photo Credit: Lexus Gallegos, handle: @lexgallegos
When did you attend Dessert Goals?
November 2019 LA
How did you get your start?
We started our business 6 years ago in our home kitchen with $300 and an idea. No baking or business experience, we knew we had something special, so we learned what we needed to learn to make it happen.
In three words, how would you describe your brand?
Liquor Infused Treat
What’s your favorite treat to make on your menu? And why?
My personal favorite is the Lemon Drop Martini. It's an iconic cocktail, delicious cake, and is the epitome of our concept, liquor infused cake pops. The vodka is smooth, but present, the lemon cake is moist, and the sugar crystals coating the outside layer gives you the same mouth feel as the sugar coated rim of the classic cocktail.
What’s the best dessert you’ve ever eaten?
Ultimate dessert in our house is the Chocolate Chip Cookie. No cookie or dessert can compare to this classic. Second would be the cronut, we are a huge fan of Dominique Ansel, and that Cronut is magic. #TeamCronut always
Where do you find your inspiration for creating new treats?
We find inspiration where many go, the Bar, Jk, kind of. We love traveling, eating, drinking, and connecting with locals, especially business owners. From every place we travel to, to the new restaurant, hip cafe, and local speakeasy, we find a new cocktail, new flavors, and new inspirations for our cake pops. With the way we construct our treats, we are able to partner with so many other businesses to create a new cake pop flavor, the combinations are limitless.
What advice would you give to someone who wants to start a food business?
The best time to start is now, take that leap, you don't need a ton of money (that helps), you don't need a business degree, but you do need an idea and drive. Expect to hear a lot of no, expect to make mistakes, and expect to get back up and try again. It took us 1 year to figure out the recipe that works for our concept, another 6 months of trial and error with flavor profiles. We started with $300, and could not do events that cost more than $50, but we pushed on, we persisted, and YOU can too. It will not be easy, but if you stick to it, adjust as you need to, and find the right people to help you, to guide you, to cheer you on, then you can succeed.
If you can, please share a step-by-step recipe or some baking tips for our readers.
When making a cake pop from start to finish, managing your time, using quality ingredients, and taking no short cut is vital. Example, avoid the molds that bake your cake balls, start with your favorite moist cake recipe, bake a batch of that, let it cool, then crumble your work. That will start you off with the perfect base for your cake pop.
For more info on DeLight Patisserie visit their site and follow them on social!
www.drunkencakepops.com
@drunkencakepops