Greetings! My name is Carmen and am convinced I have the best job ever. I own a little bakery in Texas specializing in individual-sized liqueur cakes, and I get to feed people all over the world!

Every cake is made with dark caramelized rum, real butter, and Madagascar bourbon vanilla. No half measures here. Each comes individually packaged in a cute round container, which, by they way, make a perfect little gift. Seeking something a little fancier? My gift box filled with turquoise crinkle paper, tied with my signature black satin ribbon, is ready to go with two, four, or eight cakes.

You’ll find Carmen’s Babycakes at Central Market in Southlake, and I’m happy to bake up a batch just for you. Give me a call or send me a note!

Feel free to email me at carmen@carmensbabycakes.com

or call me at 214.649.2688.

Stay well. Stay well fed.

Carmen

This buttery, dense, dark chocolate cake is nothing less than spectacular, if I do say so myself! I have been tinkering with the recipe for over 9 weeks, and I am really happy with the final result. Here are the highlights of the past two months creating this little darling…Click Here to read more…

Well, after meeting and greeting so many wonderful people at the Central Market store over this past weekend, and hearing so many delicious ideas for flavor combinations over the past few months, I have decided that I am going to let you—the real taste experts—do me a flavor and help create my next Babycake liqueur cake. Click Here to read more…

I made my first delivery this morning to Central Market in Southlake and I am so excited! My dream when I started my little bakery last year was to (some day) see my Babies on display at a Central Market, the crème de la crème of grocery stores. Click Here to read more…

There is something a little intimidating about baking for 700 people you don’t know. I have offered tastings to a few groups, but never 700 people. I decided to participate in The Great Taste of Grapevine, the city’s annual event featuring 50 area restaurants and chefs providing samples to attending guests. I thought this would be a great opportunity to let lots of people taste my Rum Babycake, and get my feet wet participating in a large “foodie” event. Click Here to read more…

I must admit, I am not a chocoholic. But, this cake is slowly but surely converting me. Over the past couple of weeks I have been talking to my dear friend, Nita, about what my next “recipe” might be. I was thinking Spring so visions of vanilla and lavender and vodka were coming to mind. Or, maybe lemon verbena and vodka. I’m anxious to create another vodka cake…so moist and tasty. I wondered if Homestead Farms down the street is growing herbs this year…I’ll just have to go visit. Fresh herbs. Ooooo, that sounds yummy. Click Here to read more…

It wasn’t too long ago that my friend, Dr. Kweethai Neill, encouraged me to start following my passion and start a baking business. Of all the things I love to do – gardening, dog training and agility, knitting, silk painting, investigating (I’ve been a private investigator for about 15 years), photography – the one thing I am most passionate about is cooking. Playing in the kitchen and feeding others is the bee’s knees. Click Here to read more…