Our Story

Baked to Perfection.

Cheers!

 

 

To alcohol! The cause of, and solution to, all of life's problems.
Homer Simpson

 

 

 

Bar Talk

 

Prohibition is better than no liquor at all.
Will Rogers

Bottoms up!

 

My grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle.
Henny Youngman

 

 

 

Our Story:

 

Yardie Treats was created to meet the needs of the ever changing social world. Many people become overly stressed and frustrated when looking for that perfect cake flavor to enjoy at their special event or just relaxing at home. So, we listened to their needs and created a line of Cocktail shots. Cocktail shots are popular cocktail drinks created into cakes. After receiving terrific reviews from family, friends and customers Yardie Treats was officially launched in 2008. Yardie Treats has catered events for Banco Popular and Random House/Broadway Books in Manhattan, New York among others.



Yardie Treats specializes in creating exotic cake flavors for any celebration. All of our freshly baked cakes are made with top-notch ingredients. There are many delectable cake flavors to choose from and mouth-watering sweet cream to fill your Sweet Treats. Therefore, pamper your friends and family on any occasion with a serving of Heaven from Yardie Treats.

 

What we Offer:

Yardie Treats offers a wide range of Cocktail shots for every event that includes relaxing in your bed.
We also design unique cakes with your favorite Cocktail shots flavor for Birthday, Weddings, Corporate, Girls Night, Divorce and more…

Bottom Line: You name your event; we will design your tasty masterpiece.

 

Designer's Bio:

bio pic

Hi, welcome to Yardie Treats.

I am Sherralla Clarke-Tracey, designer.

How I started?
I baked my way through High School and College thanks to my mother.  After school, I would help my mother bake and deliver cakes to restaurants. My cake decorating calling came when I was 7 months pregnant with my son Ethan in 2005. I enrolled in a few basic cake decorating courses.  Once I completed all courses, it was clear to me that my career as a Forensic Psychologist had come to an end. I became a Wilton Method Instructor, and taught for over two years after which I decided to pursue my sugar dreams.  I enrolled and completed courses at the Institute of Culinary Education. In addition to being self-taught, I have advanced my creative sugar work with national and international well known cake artists.