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The Scoop: Jilly’s wins battle of cupcakes, next up: ice cream

May 6th 01:05pm, 2013

Congratulations to Jilly’s Cupcake Bar & Café! Yesterday, sweet tooths across the nation watched as the gourmet cupcake shop from St. Louis was declared winner of Food Network’s Cupcake Wars.

Certified executive pastry chef Casey Shiller (pictured) and Jilly’s exec chef Dana Holland won the baking battle with four South Beach-themed cupcakes – Cuban Coffee, Cruising Down Collins, Miami Spice and SOBE Wine Fest. In this episode, taped in February in Miami, Fla., in conjunction with the South Beach Wine and Food Festival, the Jilly’s team bested sweets shops from L.A., New Jersey and Virginia. This is the second time that Shiller and Holland have taken top honors on the show. The episode will re-air this Saturday at noon.

St. Louisans looking to taste the winning cupcakes don’t have to wait a single day. The treats are being featured throughout the month of May, available as a four-pack ($19.99) or individually in a jumbo (half-pound!) size ($6.50) at both of Jilly’s locations.

After the big win, don’t think Jilly’s is standing on its cupcake laurels. Rather, it’s preparing to launch a line of ice cream. The first four flavors (Space Monkey, Island in the Sun, Cuban Coffee and 24 Karat Cake), which each feature bits of Jilly’s cake, are expected to be available at the Jilly’s location in U. City as early as next week.

“There’s no better pairing than cake and ice cream,” said Shiller. “It was a natural progression.” Shiller also related that the project has been in the works for the last year.

Space Monkey highlights chocolate-banana ice cream with morsels of Jilly’s banana-toffee cake, toffee bits and swirls of caramel and cream cheese icing; Island in the Sun is a combination of mango ice cream and morsels of Jilly’s pineapple cake, brown sugar roasted pineapple, white chocolate shavings and mango buttercream swirls; 24 Karat Cake contains carrot cake-cream cheese ice cream with carrot cake morsels, swirls of cream cheese icing, toasted coconut, sugar roasted walnuts, white chocolate shavings and 24-karat gold dust; Cuban Coffee is Cuban coffee ice cream with morsels of Jilly’s chocolate chip cake, dark chocolate shavings, swirls of espresso buttercream and toffee dulce de leche.

The ice cream will be sold in quarter-pint and pint sizes at Jilly’s, with pint containers coming soon to area grocery stores.

By Ligaya Figueras

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