desserts

The meringue, a classic French cookie, can be spun to look like candy corn, as Carrie Abbott of Newfangled Confections demonstrates here.

The ultimate school-cafeteria assortment, with items from Kim’s Kake Kreations & Bakery, Bru Burger Bar, Traders Point Creamery, Shoefly Public House, and more.

As one of the perks of landing a summer internship at Indianapolis Monthly, two members of the 2014 college crew spent a day at the fair “doing research.”

Chef Abbi Merriss and pastry chef Allison Durst at Bluebeard collaborate on kiddie faves with a playful adult twist.

Its eclectic playlist consists of songs by Lady Gaga, Doris Day, Maroon 5, and more. “It’s my ice-cream truck, and I’ll play what I want to,” Patty Timmons jokes.

Whether topped with a bright lemon curd flecked with zest or a sweet raspberry puree atop layers of chocolate, this has all the delicacy of traditional crepes with the rich texture of an actual cake.

Who better to help us review 30-plus ice creams from parlors across the city than a distinguished panel of experts: the Hancock County dairy club, whose members range from ages 5 to 14.

There might be no such thing as a fountain of youth, but ice cream sure makes you feel young again.

She opened The Flying Cupcake in 2007. Now, the confectionery expert prefers to whip up indulgent treats at her northside abode in this dreamy space.

Question: If you could press a button and make one Indy thing vanish forever, which would you choose?

Erica Caputo started baking at a Bloomington-based vegan/vegetarian restaurant and learned catering to that ingredient-conscious niche allowed for passionate followers and gluten-free sweets-lovers to truly enjoy a cake.

Chef Ryan Nelson’s protein-and-starch–heavy plates leave you writing them into your dying wishes as the last meal you want to partake of on Earth.

The pudding is undeniably sweet, but its acidic undertones keep it from being cloying. It’s got body, but it melts in your mouth.

LocalFolks’s farmstead-inspired salsa lets the bright flavors of bell pepper and cider vinegar shine through so you won’t overheat when the game goes into overtime.

Like the centaur of baked goods, the cronut is a cross between a croissant and donut—flaky and fried, coated in sugar with cream inside. Its cross-section is as delicate and intricate as a honeycomb.