Describing a cupcake as sophisticated may seem like an oxymoron, but in the case of Sprinkles, it applies. Long the favorite finger food of preschoolers, cupcakes aren’t just for kids anymore. In fact, everything about Sprinkles defies how we think of cupcakes, beginning with the fact that the flagship cupcake-only bakery café got its start in upscale Beverly Hills.
When founder Candace Nelson and her husband decided to establish a cupcake business using all-natural, high-quality ingredients, they brought in Austrian modernist architect Andrea Lenardin Madden to design the shop and provide creative direction on everything from the retail displays and packaging to the look of the cupcake. Lenardin Madden avoided cutesy kids’ décor and designed an environment with the exclusive feel of a chocolate truffle shop or a Eurostyle cafe, with white oak paneling and wire bar stools for the window-facing counter eating area.
The cupcakes themselves were made to appeal to adults, with flavors like chai latte, ginger lemon and the wildly popular red velvet. Color-coded wafer dots on the swirled icing of each cupcake identify the flavor – an ID system carried out on the printed flavor cards too.