The story of Yolanda’s Cakes begins in the Dominican city of San Pedro de Macoris. Known for its sugar, this beautiful place was my family home for generations. It’s where we first started baking our sweet treats for friends, family and neighbors, before making the move to New York.

Here in the “Gran Manzana,” we began a catering business based out of our home. Bizcochos Dominicanos are our specialty. These airy updates to the classic pound cake are made with vanilla sourced from the Dominican Republic and fluffy egg whites added to the batter for a lighter cake. Each cake is made to order, uniquely decorated and topped with meringue and a variety of fillings.

Our confections have only grown in popularity over the years. On a busy weekend, we can have over 50 cake orders for birthdays, weddings and other events. We’ve also been featured in NPR’s The Salt, Remezcla.com, The New School’s Feet in 2 Worlds project, and a soon-to-be-published cookbook. We want nothing more than to share the flavors with New York.

For our latest series Almibar—or sweet confectioners syrup in Spanish— we wanted to explore something new. Each Almibar order will provide dessert lovers with a single personal-sized cake, made from our family’s beloved recipe and topped with natural tropical mirror glazes: mango, guava, pineapple, tamarind, and the always popular dulce de leche. A dusting of crunchy toppings complements each—coconut chips, cocoa bits, toasted almonds, cake crumbs—in any and every combination.

Role: Co-Founder, Creative Director