Desserts That Will Satisfy Any Sweet Tooth

All CrazyShakes at Black Tap start with something familiar and then take it over the top. How about a cake batter milkshake topped with a colossal slice of cake? You bet.  The Cakeshake features a vanilla frosted rim with rainbow sprinkles. Then topped with a slice of “funfetti” cake, more rainbow sprinkles, whipped cream and a cherry.  The perfect combination of dessert with a side of dessert for every sweet tooth. Make sure to take a picture before diving into this dessert masterpiece.

When you see CUT’s banana cream pie, you will call it a work of art. Not only does this beautiful dessert look good, but it is a taste of heaven. Warm banana caramel sauce is drizzled over the top of the sphere melting the chocolate into flower like petals. As the chocolate melts, a 24-karat gold leaf is revealed. In addition, you will taste creamy banana custard, vanilla wafers, and caramelized banana ice cream. Get your camera for this tableside presentation experience. 

Soft serve conjures images of sun-kissed days filled with cold, sweet treats. At first glance, WAKUDA’s soft serve is a picture-perfect swirl of delight just waiting to be devoured. The surprise comes when you taste the creamy miso for the first time and your taste buds light up. The Soft-serve Miso Ice Cream is a house special that keeps giving. Chef Tetsuya Wakuda has created an incredible dessert that combines sweet soft-serve with the complex flavor of miso. Garnished with edible gold leaf, every bite tastes as luxurious as it looks.

Not all quick bites are created equal. Bouchon Bakery is perfect when you want breakfast, lunch, or a treat to go. Except these offerings are from the pastry team at Bouchon by world-renowned chef Thomas Keller. Enjoy handmade viennoiserie, pain au chocolat, confections, pastries, tarts, and cookies. If you’re looking for a light dessert, masterfully crafted macrons are the answer. Or, for a delicious lunch, sandwiches are made with freshly baked crusty, chewy French bread. A full selection of coffee and tea is also available. These tasty selections change daily, so stop by for your favorite or try something new.

The decadent chocolate cake is a bean-to-bar dream: three layers of the signature devil’s-food cake, generously slathered with chocolate-caramel mousse and tangy cacao-pulp jam, and finished with gleaming chocolate ganache, organic edible flowers, and cocoa nibs. At the café and chocolate-tasting space in the Grand Colonnade, they offer a seasonally rotating menu of house-made pastries and desserts, plus specialty coffee and hot chocolate drinks. Dandelion Chocolate is a San Francisco bean-to-bar chocolate maker. They craft small batches of single-origin chocolate in their historic brick factory, using just two ingredients: flavorful cocoa beans and organic sugar. They aim to highlight unique cocoa beans' distinctive tasting notes — from classic fudge to tangy fruit.

The cannoli siciliani is homemade shells with ricotta filling, orange marmalade, and pistachio. This recipe comes from Signora Concetta. She is a 75-year-old who Chef Angelo Auriana met at a wedding. After first bite of the cannoli, Chef Angelo knew he had to have the recipe. But getting it would prove to be a challenge. “Concetta flatly refused,” the chef said. “Since she had never shared the recipe with anyone before, I tried to convince her it would be OK. So I promised I would only make her cannoli in the United States.” Flattered by his persistence, she agreed under one condition. She would only share the recipe once, and he could not write it down. “Thank goodness I have a good memory,” Chef Angelo laughed. The cannoli served at Matteo’s is 90% secret family recipe and 10% Chef Angelo’s creative additions. Arguably, it’s one of the most memorable first bites in the world.

Choosing a favorite dessert is tough for The Cake Boss. Fortunately, the selection that tops his list is available at Carlo’s Bakery.  “The lobster tail is second to none… it’s my favorite pastry in the world,” he said. “There’s such a craft to making it. Every single one is hand rolled and hand filled. The layers, the crispiness, all filled with custardy Chantilly Baileys cream. There is not a vessel on the planet like it and it’s so hard to make.  I can hear the crunch in my ear and you get creaminess with the crisp. It’s the best." A sweet favorite that is a must try at The Venetian Resort. 

At CHICA, chef Lorena Garcia has crafted a diverse menu influenced by Spanish cultures. Discover these bold tastes in from the main dishes, to the desserts, at this culinary oasis hotspot. Our dessert pick is the Flaming Skull. This is dessert is exceptional; warm lava cake with Horchata ice cream. Plus, an addition of fresh fruit and corn marshmallows.

An urban legend in its own right, is the 20-layer peanut butter chocolate cake. This over the top dessert masterpiece takes LAVO pastry chefs up to three hours. Each layer alternates with devil's food cake and peanut butter mascarpone filling. Chefs then shower the cake with chocolate ganache and topped with chocolate shavings. Each 20-layer cake contains the equivalent of 40 chocolate bars. This is the perfect dessert to fulfill every chocolate lovers dream.

Yardbird’s craveable Southern classics cover a spectrum of comforting dishes, but nothing quite hits the spot more than dessert. The Bourbon Bacon Chocolate Cake takes all the best parts of life and stacks it into an edible heaven. Four layers of deep chocolate cake are lovingly layered with housemade Nutella frosting. Bourbon-salted caramel is drizzled across the top for a hint of booziness. And the garnish? Espresso-candied bacon, of course. This decadent cake is big enough to share easily with four or more friends (maybe even table neighbors). The more the merrier, right? The sweet treats don’t stop there. Deep-fried Oreos, Key Lime Pie, and Strawberry Cheesecake are also available. They’re all must-try desserts that’ll have you coming back for seconds.