LONG ISLAND CITY – This summer, visitors to the Metropolitan Museum of Art will get a taste of Queens, in the form of LIC’s Cake and Shake, serving all-organic cupcakes, milkshakes and premium coffee from a solar-powered cart parked outside the museum. “The Met is a global destination,” says co-owner Gina Ojile. “People come and stay for hours and all they get outside is pretzels and hotdogs. As New Yorkers we can do better.”
Inflammatory words, but Ojile’s selling outside the Met, not a Mets game. She and co-owner Derek Hunt are banking on a steady stream of sophisticated visitors to make up their rent, the highest of any mobile vendor in the city (just under $110,000, with the price increasing 10% per year). At just $3 per cupcake and $5 per milkshake, Ojile and Hunt have their work cut out for them. That’s why they’re banking on their products to sell themselves.
For cupcakes, there’s Tropicalia, a Tahitian vanilla cupcake with pineapple mousse and salted caramel frosting. There’s the Rich Guy, a mandarin orange cupcake with fig mousse and candied walnut cream cheese frosting. Then there’s the London Lilly, Earl Grey spiced teacakes with sarsaparilla mousse and tangerine butter crème, among other offerings.
Cake and Shake's Derek Hunt and Gina Ojile Test-Baking Their Goodies at LIC. (Pic: Cakeandshakeny.com)
You can also try the milkshakes, where Chef Hunt’s passion for frozen drinks is called into play. His creations include real-fruit offerings like mango and raspberry, as well as ingredients like salted caramel, Arabica espresso and Valrhona chocolate. And if you don’t have a sweet tooth, you can also sample their savory fare, lunch cakes with delicious fillings like ham, chicken and turkey.
Hunt and Ojile also run Culinary Engineers, a consultancy that helps restaurants streamline their business and develop their products and menus. The couple’s combined expertise with business and baking spurred them explore the idea of mobile cupcakes. “I love to bake,” Ojile gushes. “Some people run, I bake. I call it ‘bake therapy.’ So, it’s a natural progression for me to be in baked goods,” she laughs.
Hunt and Ojile designed a menu that would not just be unique but also green-friendly, with all-organic ingredients. “We care enough to buy products that are safer than any other products that are out there,” Ojile says. She added that not only are organic flour, milk and eggs standard ingredients in their creations, you can also be sure the packaging is biodegradable and compostable. And their products will all be housed in two solar-powered carts, one outside the Met and the other hawking its goods at Washington Square Park.
Menu decided, locations picked, biodegradable products procured, the couple is now test-baking their goodies at the Artisan Baking Center, a shared commercial baking space in Long Island City. “I am a big fan of Warm Glow,” Ojile says, referring to the spice cake with carrot pastry cream, golden raisin and coconut cream cheese frosting and candied walnuts. “And last week it was a toss-up between Rich Guy and Whatchamacalit (milk chocolate cake with nougat frosting)…I really don’t know how many calories are in that,” she laughs.
This piece first appeared in Edible Queens.
Image: Wikimedia
