Stick&Pop Elevates Cake Pops
July 20, 2012 | by —VALERIA BOUCAS | Food & Drink News
Among the catering and event planning set, some might say that cake pops have surpassed cupcakes as New York’s most ubiquitous sweet treat. Vying to be the Sprinkles of the cake pop world is Stick&Pop, a cake pop bakery that opened this past February in Chelsea. “We use gourmet elements like fresh lemon curd, raspberry reduction, and candied lemon,” says Jacki Caponigro, a graduate of the French Culinary Institute, when asked what sets hers and co-owner Christy Nyberg’s cake pops apart from the rest. “We have a menu of 11 original flavors based on our favorite desserts, childhood favorites, and everything in between,” she adds. Fan favorites include the vanilla cream cheesecake Moonpop with dark chocolate and crushed Oreos and the s’more-inspired Griswald pop. Most recently, Stick&Pop re-imagined their cake pops as “cups” (cake in puck form) available in all 11 original cake pop flavors. Elegant specialty pops are available for weddings and showers—think sugared lace, pearl, and edible flower flourishes. This fall, the bakery will launch a flavor duo of the month club offering members new seasonal selections each month. 233 W. 19th St., 646-481-4767
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