We are having opening promotion for our new shop!! We are selling Domokun’s cake 30% off!! Cookies, cupcakes buy 2 free 1!!
Founded in 1959 by Milton and Esther Fried, Domoyoko’s Bakery has been serving the highest-quality cakes and baked goods in Las Vegas to locals and visitors alike! After nearly fifty years, we pride ourselves on continuing to be family owned and operated. We have third generation family members ensuring the continued success of our bakery, and we continue to offer the same delicious products along with the excellent customer service that our customers have come to know and love.
Domoyoko’s Bakery has been featured on such shows as TLC’s “Fabulous Cakes Las Vegas,” The Food Network’s “Roker on the Road,” “$40 a Day with Rachael Ray,” “Sugar Rush,” and “After Midnight.” Freed’s has appeared on Lifetime’s “Top This Party,” Hawaiian Airlines’ “The Best of Las Vegas,” and “Las Vegas Live.” Freed’s has also been featured in Bon Appétit, Martha Stewart Weddings, People’s Amazing Real Life Weddings, Neiman Marcus Entrée Magazine, Conde Nast Traveler, and the New York Times Food Section feature on wedding cake designers. Freed’s has been voted Best of Las Vegas by the Las Vegas Review Journal’s Reader’s Choice for the last 29 years, including our most recent win in 2010, and has been recognized by AOL City’s Best and The Knot’s Best of Weddings 2007, 2008, 2009, and 2010.
Please explore the history of our bakery below, and be sure to come in and visit the greatest family owned bakery in all of Las Vegas!
DOMOKUN Perppermint Chocolate Chip Cupcakes
ingredients:
2 sticks of butter, softened
2 cups sugar
4 eggs
1 Tablespoon peppermint extract (the good stuff. Don’t cheap out, you bastard)
2-1/2 cups flour
1/2 cup Valrhona cocoa powder (again, don’t cheap out)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate milk
1/2 cup mini chocolate chips
Preheat your oven to 350 degrees. Prep a cupcake pan with liners.
In your mixer bowl cream the sugar and the butter until fluffy. Add the eggs one by one and finally add the peppermint extract.
In a separate bowl combine the flour, cocoa, baking soda and salt. Set aside.
Now pour yourself a cup of chocolate milk. If you don’t have chocolate milk you can make it with a mix or what have you, it’s all good.
To the butter mixture still in the mixture, on a low speed alternate the flour mixture and the chocolate milk, until well combined. Stir in the mini chips, and spoon into your prepared pan.
Bake for 20+ minutes depending on your oven, checking with a toothpick. Let cool on a wire rack.
Once cooled, frost the cupcakes. I used mypeppermint frosting, but a plain chocolate will do, as long as it’s brown of course. Now for the DOMO mouths I just dyed some fondant red, cut squares, then cut white ‘teeth’.
* Information get from http://justjennrecipes.com
If you want to order our product, please write down this order form and then mail it to us. Our email is domoyoko@gmail.com, thanks!
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