Absolutely Frilling

Indulge in sweet and savory treats at Frilled, the new Coral Springs bakery

Ruthy Miranda believes lunch isn’t complete without a cupcake—a little sweetness to balance the spices in the meal. That’s why she offers both baked goods and savory foods at her new bakery, Frilled Cakery and Treats.

“When you eat something sweet, you want to have something salty. Or when you have something salty, you want to have something sweet,” Miranda says. “It’s like one thing goes with the other.”

Frilled, which opened in August, offers fruit smoothies, macarons, cookies and cakes made to order, as well as 20 different flavors of cupcakes such as Fruity Pebbles, cookies and cream, banana split and Brazilian brigadeiro. The savory options include French hot dogs—a hot dog encased in a baguette with mustard—and an assortment of unique empanadas, such as bacon cheeseburger, beef fajita pico de gallo, lasagna, bean and lentil, and chicken, quinoa and kale.

When creating new flavor combinations, Miranda pays attention to every bite, making sure her flavors are even, to avoid sugar overload.

“I don’t want everything to be very sweet,” she says. “For example, if I make a lemon pie, I don’t make the cake that sweet. That way, when you put the sweet frosting, and you mix both, you don’t feel that much sweet.”

Balancing flavors is a method she teaches her students at Cake Supplies Depot, her cake supply store in Plantation, which is next to daughter Alejandra’s vegan bakery, Parlour Vegan Bakery. One of her former students teaches at the new Cake Supplies Depot location, right next to Frilled.

Miranda grew up in Colombia and learned how to cook and bake from her mother, who was taught in France. Although she stopped baking to earn an architecture degree, her interest reignited as she baked cakes for her children’s birthday parties after moving to the United States. Eventually, friends started coming over to learn to bake. When they brought even more friends, she split her time between teaching and working at a nail salon in Coconut Creek until she opened a custom cake service in Wilton Manors in 1995.

While she certainly chose a different path, her architectural training hasn’t gone to waste.

“It definitely helped me to make tall cakes,” she says. “It helped me to teach my students to be themselves. I always say what my teacher used to tell me in school: ‘I’m not going to teach you how to be an architect. I’m going to teach you how to be a creative architect.’ That’s what I do with my students.”

Miranda splits her time between running Frilled and teaching at Cake Supplies Depot. She hopes to open more Frilled locations around South Florida with the same principle of delivering the perfect bite of balanced flavor and moderate indulgence.

“When you have a cupcake with pineapple outside, mango inside … and blueberries mixed into the icing, that’s good,” Miranda says. “It’s treating yourself.”

Frilled Cakery and Treats

9895 W. Sample Road, Coral Springs 954.876.4434; frilledcakery.com

Miranda’s fall recipe for Rum Raisin Cake

Ingredients for rum raisins

1 cup raisins

½ cup rum

Ingredients for cake

1 pound butter

3 cups self-rising flour

1 teaspoon baking soda

2 cups sugar

8 eggs (separate whites and yolks)

1 teaspoon lemon peel (optional)

3 tablespoons rum or rum flavoring


  • Soak raisins in rum for 24 hours.
  • Cream butter and sugar. Add egg yolks, rum flavoring and lemon peel and beat for 5 minutes. Mix in soaked raisins.
  • In a separate bowl, combine baking soda and flour. In another bowl, beat egg whites until fluffy. Add dry mixture and egg white mixture to cream and butter, alternating between flour mixture and egg whites and being careful not to over mix.
  • Pour contents into greased and floured cupcake pan or 9-inch by 2-inch cake pan.
  • • For cupcakes, bake at 350 degrees for 11 to 14 minutes or until tester comes out clean. For cake, bake at 325 degrees for 25 to 35 minutes or until tester comes out clean.
  • Let cool and decorate.

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