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Purple Cow Cakery

4.5 (22 reviews)
Closed 9:00 am - 7:00 pm

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Cake
Alicia C.

Our baby shower cake looked amazing but more importantly it tasted divine, the right balance or of sweet and tangy with the strawberry puree. Would recommend. 5 stars 10/10

Baby's first bday cake
Christine C.

I first came across Nicole's page when I was looking for someone to help create a birthday cake for my godson's birthday. What drew me to her page initially was the fact that she uses organic ingredients. If you're gonna have a cake, why not have a somewhat healthy one? Despite being across the country and working with a time difference (I currently live in California, but my godson is in NJ), I was able to coordinate with Nicole about the cake I had in mind. Given the pandemic, I made the tough decision to not attend his first birthday party out of safety concerns. Naturally, I still wanted to get him something special for such an important milestone. The end result was a beautiful recreation of this baby shark birthday cake I found on the internet. Nicole gave it a few of her personal touches and this cake came out so perfect. Everyone loved the cake and I felt like I was able to be there in spirit. I don't think Nicole knew how much this cake meant to me or my friends but just wanted to give her a shout-out for making it happen. Highly recommend her to anyone else. P.S. she takes venmo which makes life THAT much easier

Sara K.

Beyond excellent! It's a rare thing to see when a bakery can both create a masterpiece and also great flavors! I've tasted many birthday cakes and this one was the only one that was plate licking good. She's a great cake artist and every detail is to perfection. I would also like to include that Nicole herself is the sweetest baker. She was very clear and communicative during each of my event plans. I only needed to communicate via email and everything exceeded our expectations. The ingredients are very organic and taste fantastic. Even people mentioned her fondant was tasty! Usually you don't need to eat it but we did! THANK YOU SO MUCH PURPLE COW! We will definitely recommend you for all of our friends.

Gender reveal cake
Mario P.

I found Purple Cow Cakery via a simple Google search and have now found the place to get my cakes for all special occasions. Communication with Nicole was great and more importantly, the amazing cake she made for my sister's gender reveal party, exceeded expectations. Guests raved that it was the best cake they had ever had.

Unicorn Cake
Beanne V.

I have gotten 2 cakes so far, Nicole is very responsive. She is professional and artistic. Very accommodating, and her cakes are delicious. The cake is moist and the family loved it. We will keep ordering from her.

Birthday Cake

DELICIOUS CAKE! Ordered for my mom's birthday and it was perfect. Nicole was very nice and helpful - chose the yummiest combination of vanilla almond cake filled with fresh raspberry purée and topped with vanilla merengue buttercream. Needless to say there were no leftovers! I tried other neighborhood bakery for my daughter's first birthday. It looked good, but the taste was very disappointing. That's why I'm very happy I found Purple Cow Bakery. Beats the competition hands down. I would strongly recommend for your next event or if you just craving a cake (or macaroons, but that's the whole different story...)

Chrystal C.

Absolutely outstanding cake that was DELICIOUS. One of the best cakes I have ever eaten. So moist and flavorful. Nicole brought our vision to life and 80+ guests were absolutely impressed. Her ingredients are organic and unbelievably fresh. I normally don't even really like cake. She is professional and excellent with communication.

I am OBSESSED with Nicole's cakes!! She does amazing work with buttercream-- not fondant, buttercream!-- bc we all know no one eats the fondant! I rarely ever eat the icing on cakes but all of her icings and fillings i always devour. it's never too sweet, no gritty texture, no weird aftertaste or oily residue on the roof of your tongue like some cakes! She doesn't use any hydrogenated oils, only organic ingredients so the quality really shows in the taste. I've ordered 2 custom cakes from her and they have always been moist and fluffy, never dry or bland. Her designs are well thought out and beautiful. I asked for a Lilly Pulitzer inspired cake and it was done so tastefully. Someone even called it and said it reminded them of "Lilly Pulitzer!" After seeing that, it was a lot easier to trust her aesthetic and talent. The other cake I ordered was for a very particular mom-to-be having a baby shower. Nicole was extremely patient and responsive with going back and forth many times about my questions with sizing, cake layers and appearance. I had full faith in her execution and the celebrant absolutely loved it. Both cakes I've ordered had no leftovers, that never happens! And I've gotten (and still continue to get) so many compliments and inquiries regarding the cake. I can't wait to order from her again bc bottom line: her cakes really taste as good as they look. You would think this is a given but we all know the sad reality out there! I can't recommend her enough! I'm so glad I found her!

Best cake ever

I ordered a birthday cake last week. Guests said it was the best cake they have ever had. Even though I only spoke to Nicole via text, the interactions were timely and professional. She had the cake ready for pick up at the desired time. I will keep using her for my other events.

Photo by Steve Gingo

It was a cake above the rest! Perfectly moist texture and sweetness, light icing and baked to perfection. So glad we went with Purple Cow for our wedding!

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10 months ago

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1 year ago

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1 year ago

The owner Nicole, was delightful and easy to work with, from afar. The cake amazed my guests at my daughter's Sprinkle!

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2 years ago

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3 years ago

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6 years ago

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4 years ago

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5 years ago

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5 years ago

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5 years ago

Nicole was a pleasure to work with. Cake was everything we wanted and it tasted amazing.

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7 years ago

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Review Highlights - Purple Cow Cakery

He had a specific train cake in mind and Nicole made it easy to communicate the details and then make it happen.

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Maricel's Kitchen - Classes, dinners, and private events that turn food into memories--and smiles

Maricel's Kitchen

4.8(23 reviews)
14.9 km
$$
Takes reservations
Casual dining

I didn't expect a great Filipino Fine Dining in my backyard. I usually expect this type of…read moreexperience in Manhattan. The staff, host and chef were very friendly. They made sure that all our needs were met and that we had a great night. The decor was classy and very homey. One of the long benches they had reminded me of my uncle's back in his home in Laguna, Philippines. The food was exceptional. Everything was cooked perfectly. They didn't lessen the flavors to cater to the "American" palette. We were really full by the end of the night. This spot is really worth visiting. Go check them out if you're in the neighborhood.

I had a eureka moment when I discovered Maricel's Kitchen. I immediately declared, "This is where…read morewe're celebrating our anniversary!" Cozy and unpretentious, it's a small business and a true hidden gem. The moment we set foot in the door, we were warmly greeted by Paul, the extraordinary host and husband of the chef, Maricel. Upon seeing our reservation via OpenTable, he noticed we were celebrating our wedding anniversary. He gave us the most romantic table in the house. Megan quickly came out to take our order. We were deciding, and she mentioned they have Benguet coffee. As it was freezing outside, it was perfect as we looked through the menu. The Benguet coffee came out in a French Press. Benguet coffee is a single-origin coffee that grows in the Northern part of the Philippines. We tasted notes of chocolate, berries, and nuts. Intoxicating!! Pandesal, Filipino bread with accompanying butter, came out with the coffee. These are truly melt-in-your-mouth, as when you first break it, the crispy outer layer gives way to a soft and fluffy center. Heavenly!! We decided upon their Kamayan Tower, which is a 4-tier is like a Filipino celebration of food, all brought together and giving you a tasting banquet at your table. The top tier was the appetizers, where crispy Lumpia and Siomai (Filipino version of Shumai) lay. The second tier consisted of Pork Sisig, Chicken Inasal, and Pancit Bihon. The Pork Sisig was my absolute favorite as it was a symphony of rich and savory flavors. My husband loved the Chicken Inasal, as the flavor profile is smoky, tangy, and savory-sweet. The following tier held many delights, but what stood out from that tier were Chicken Adobo, the perfect ratio of soy and vinegar marinade, and the crispy Whole Fried Tilapia. Excellent combination of crispy skin and moist and flaky inside. Last but not least, the final tier had many stars, but what stood out for us was Beef Kaldereta and Inihaw Na Liempo. The primer is a stew with vegetables, potatoes, and tender beef. Slow-braised in tomato-based sauce, giving us hearty and comfy feelings. The latter is grilled pork belly, where the smoky and sweet flavors come together. Just when we were finished, Megan brought out a plate of desserts, and Paul gave us two flutes of champagne to celebrate. The food was all phenomenal, as was the service. Chef Maricel herself came out to greet us, and we talked about how these dishes were prepared. She has a full staff prepping for the dishes and truly tries to replicate the flavors of her grandmother's cooking from Manila. Both she and Paul were in the cooking school where they first met, and we laughed at how we first met our spouses. The place is a hidden gem, and Chef Maricel wisely chose her signage to be huge black lettering on a white, lit-up background so that passing cars can see her restaurant as they drive by. Plenty of parking as they share a parking lot in the strip mall. If you are looking for great Filipino cuisine where they treat you like family, this is the place. The place is not huge, so I strongly recommend people make their reservation via OpenTable. Chef Maricel also mentioned they offer cooking lessons during the weekdays, except for Friday evening, and they also serve Classic Filipino brunch towers on weekends. Sign. Me. Up!!

Photos
Maricel's Kitchen - More smiles!

More smiles!

Maricel's Kitchen - Classes sell out fast, so if you see new classes be sure to secure your spot fast.

Classes sell out fast, so if you see new classes be sure to secure your spot fast.

Maricel's Kitchen - A perfect night out for the ladies (or the guys). Yes, Maricel does Private cooking classes and events.

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A perfect night out for the ladies (or the guys). Yes, Maricel does Private cooking classes and events.

Heirloom Kitchen - Citrus Cured Hamachi - mycelium broth, sesame brittle, butternut squash & bonito oil

Heirloom Kitchen

4.5(273 reviews)
16.9 km
$$$$

My wife took me here on my birthday and what a find this was! They typically do cooking classes,…read morebut if you come for a meal, you're in for a treat. We sat at the chef's table and had a limited 4 course selection to choose from. It began with a wonderful tuna crudo that was light and almost summery with the strawberries and cucumbers that surprisingly complimented the incredibly flavorful tuna. The spinach gnudi was a small salad that also had a number of components I would have never dreamed to combine, but they all paired nicely with each other. The main course was a lamb that was perfectly cooked, and though I didn't care for the accompaniment of figs, the rest of the dish more than made up for it. To finish off, we ended with asian pear crisp. You don't often see Asian pears incorporated into cooking. However, Asian pears actually being one of my favorite fruits this was welcome surprise and fantastic way to end the evening. Or so it would be, had they not brought out an additional crem bruele for my birthday, which was also excellent. I very very much enjoyed my meal here and wouldn't hesitate in recommending it to anyone. Sitting at the chef's table is also a special treat as I thoroughly enjoyed watching that process that is traditionally kept behind closed doors. I will definitely be making a return trip whether it's for new menu offerings or to try one of their cooking classes.

I had been to Heirloom Kitchen years ago, but apparently had not written a review. Regardless, I…read moreremembered absolutely adoring that meal, which had driven me to their sister restaurant, Judy's, earlier this year for another phenomenal experience. So, when I was looking for a place to take my brother for his birthday, a second visit to Heirloom seemed like a fantastic option. I examined the current menus to discover that their Sunday evening menu-of-the-month was "Friendsgiving" themed, meaning it was full of holiday cheer and the Fall flavors both my brother and I adored. I was completely sold on the idea and went to secure a reservation. Unfortunately, seats at the Chef's counter had been booked, but they did offer a second row "back counter", which was a bit higher to enable guests to see over the front row and into the kitchen action. I figured those seats would be more exciting than the regular dining room, so I set us up in that area. I also noted in the reservation that we would be celebrating a birthday during our visit. When we arrived, we were taken to our seats where a "Happy Birthday" postcard and message were waiting for us, which was such a gracious sentiment! We were also quickly greeted by Mike, who watched over our meal in conjunction with Kristin, and they were both beyond lovely and engaging. In addition to our delightful interactions with them, we adored that members of the kitchen staff took turns introducing each course to us; this allowed us to feel like we were truly welcome, breaking the invisible barrier between the back and front of the house. From a beverage perspective, the restaurant offered several bottles of local Alba Vineyards wine and four crafted mocktails. Since I had a decent drive home, I decided to stick with the non-alcoholic selections, trying both of the Palapas, which were their interpretations of sangria. The white version used chamomile tea, peach, spice, and citrus. It was light and fruity with surprising notes of pineapple. The red version utilized mint tea, apple, spice, and citrus. The peppermint went surprisingly well with the apple and spice. Both drinks were delicious and just sweet enough, though I found the white variety more refreshing. I also took a sip of my brother's La Morenita, which contained tamarind, winter spices, and pineapple. I did not love the particular spices used in that mocktail, but found the base otherwise enjoyable. Neither of us tried the remaining spiced cranberry beverage, since it seemed to be the least complex. The Friendsgiving six-course tasting menu blew us away with its creativity and bold flavors. We left full, satisfied, and simply in awe. Our meal included the following items (had to shorten my comments to fit): AMUSE: Apple fritter topped with Comte cheese and shaved truffles --Resembled a cider donut. Super soft and fluffy on the inside with perfect slight crunch on the outside. Aromatic toppings added a complexity that paired well with the sweet bite. FIRST: Roasted Carrot Tartare served on toasted sourdough and topped with pickled grapes, herb aioli, and shaved cured egg yolk--Delicious, but the aioli overpowered the thin layer of carrots. SECOND: Pave (like a less heavy potato gratin that was flash-fried) over butternut squash puree, paired with a smoked turkey rillette and covered with a horseradish foam.--Rich and delicious. Turkey rillette was like a mind game, because it tasted like you were eating real sliced turkey, rather than a thick pate of the meat. THIRD: Cannelloni wrapped around sweet fennel sausage with a creamy pot pie sauce, topped with crispy sage, and drizzled with brown butter.--The dish I thought that I would like the least, as I was not a sausage fan, but it was actually one of my favorites. FOURTH: Cornbread stuffing with cranberry butter--Another unique and heavenly creation. Slices of the bread contained bits of cornbread, carrot cake, and stuffing in the perfect ratios. The smooth, creamy cranberry butter was topped with dried cranberry crumbles for texture and was delicious enough to enjoy on its own. FIFTH: Short Rib with chanterelle duxelle over a parsnip and sunchoke puree, jus, and crispy sunchoke chips--Meat was tender and had notes of cumin. The seasonal Fall vegetables added layers of flavor and texture. It was hearty and comforting. SIXTH: Nutella Mousse pie--WOW! Base of the "pie" was more like a soft chocolate cake topped with a thick layer of decadent Nutella mousse and pieces of coffee-dusted meringue. Served with a creme fraiche ice cream and hazelnut brittle. BONUSES: Pear jelly candies and an insanely good Caramel Apple dessert from the kitchen that included a small cake, burnt cinnamon ice cream, caramelized puff pastry crumble, and miso butterscotch caramel. On top of these tidbits, the staff took a Polaroid of us, which they gave us on the way out, along with a signed copy of the special menu. It was one of the best experiences we had had in a while!

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Heirloom Kitchen
Heirloom Kitchen - Roasted squash

Roasted squash

Heirloom Kitchen - Lamb & duck

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Lamb & duck

Autumn Olive Food Works - Kale salad with seasonal fruit and toasted pumpkin seeds

Autumn Olive Food Works

5.0(2 reviews)
7.4 km

Gabby, owner/chef at Autumn Olive Food Works is the most warm and wonderful human we have met in a…read morelong, long time. She is inspirational, creative, flexible, accommodating, and very, very cool under pressure. Gabby hosted a private affair at our home recently. She curated the most incredible menu that took into consideration all kinds of dietary components (vegetarian, hard core carnivores, those with celiac, and picky little eaters). It was seamless, delicious, and enjoyed by all. AND, she managed to pull off this exquisite multi part meal with no power - yes no power. We had a large storm come through the evening of our event and Gabby was limited to the grill and candle light. She was so relaxed and easy going and managed to produce a magnificent, sumptuous meal with everything, bar one of the desserts that needed the oven to bake off. I would highly recommend Gabby for your next event, whether it be a formal occasion, garden party, or intimate family gathering. I certainly can not wait to use her again.

I wish I could give 10 stars to Autumn Olive Food Works. My band conducted a a very long music…read morevideo and Gabby prepared literally BEAUTIFUL and healthy good for us all day. Apart from the fact that it was absolutely delicious and grown from the land, we truly needed healthy and filling food to have energy for the shoot. Pizza and other junk food wouldn't have given us the energy to perform at the highest level. And if that wasn't enough Gabby is truly one of the Kindest and most accommodating people I've ever met. She's a true artist, and it was beautiful to have her a part of our creative process. The video came out great and kickstarted a lot of our career, and We have her to thank! truly the food and service from Gabby is one of the most special memories I have of that time. The artists and crew were treated like royalty. If you ever have an event, book her!!!

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Autumn Olive Food Works - Squash soup topped with sautéed mushrooms

Squash soup topped with sautéed mushrooms

Autumn Olive Food Works
Autumn Olive Food Works

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Purple Cow Cakery - macarons - Updated May 2026

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