Rebecca’s Cake Pops

Cake Pops

After working several years in the medical field, Rebecca Clavecilla-Eng put her career on hold to raise a family. While her children were at school, she began exploring new and creative ways to make desserts, baking her very first cake pop in 2012. As others caught wind of her candy-coated clouds on a stick, her baking hobby quickly grew as she started receiving inquiries for custom-made creations. What initially was a fun way to keep things exciting in the kitchen, has since blossomed into a thriving, NY-based small business culminating in a brick-and-mortar store in Garden City, Long Island.

Get to Know: Rebecca's Cake Pops

Rebecca Clavecilla-Eng

Owner

How did your childhood experiences cooking & baking with your mom inspire/influence your decision to go into this business?

Seeing the way people react after receiving a beautiful dessert has always stuck with me. At a very young age, I was helping my mom in the kitchen. I remember thinking about how satisfying it was to see family and friends enjoy something that we had just made. This is still something that I think of with each cake pop we create. Every cake pop is baked from scratch, hand shaped, hand dipped and hand decorated. We put a lot of love into every pop.

You have experience baking all sorts of things -- what about the cake pop caught and has continued to capture your attention?

A cake pop is very versatile. There is a cake pop that can be made for any occasion. We get all sorts of requests on the daily. Some requests can make us blush, and other inquiries keep us on our toes. We’re constantly striving to create fun and imaginative pops for our customers to enjoy.

My dream birthday cake would be...

Multi-tiered with different cakes and desserts from all my favorite bakeries for each tier.

When I think of the Lower East Side, I think of...

An energetic neighborhood full of history, culture, and amazing food- - especially an overstuffed pastrami sandwich/spicy mustard/half sour pickles & a black cherry soda from my favorite pastrami spot.

Best thing about NYC and worst thing about NYC:

The best thing: FOOD. The variety of available food at all sorts of hours of the day/night is incredible. The worst: TRAFFIC

What is your earliest food memory?

Bubble gum ice cream. My dad used to take me to this ice cream spot that had pink ice cream with bits of bubble gum in it. The thought of it still makes me smile.

What’s the one food you can’t live without?

Dessert! I always need something sweet after a good meal.

Preferred method of transportation:

Driving, but not in traffic!

What is your most essential ingredient in the kitchen?

SPRINKLES! Sprinkles make everything better. I can look at a bottle of sprinkles and see so many possibilities.

How did your childhood experiences cooking & baking with your mom inspire/influence your decision to go into this business?

Seeing the way people react after receiving a beautiful dessert has always stuck with me. At a very young age, I was helping my mom in the kitchen. I remember thinking about how satisfying it was to see family and friends enjoy something that we had just made. This is still something that I think of with each cake pop we create. Every cake pop is baked from scratch, hand shaped, hand dipped and hand decorated. We put a lot of love into every pop.

You have experience baking all sorts of things -- what about the cake pop caught and has continued to capture your attention?

A cake pop is very versatile. There is a cake pop that can be made for any occasion. We get all sorts of requests on the daily. Some requests can make us blush, and other inquiries keep us on our toes. We’re constantly striving to create fun and imaginative pops for our customers to enjoy.

My dream birthday cake would be...

Multi-tiered with different cakes and desserts from all my favorite bakeries for each tier.

When I think of the Lower East Side, I think of...

An energetic neighborhood full of history, culture, and amazing food- - especially an overstuffed pastrami sandwich/spicy mustard/half sour pickles & a black cherry soda from my favorite pastrami spot.

Best thing about NYC and worst thing about NYC:

The best thing: FOOD. The variety of available food at all sorts of hours of the day/night is incredible. The worst: TRAFFIC

What is your earliest food memory?

Bubble gum ice cream. My dad used to take me to this ice cream spot that had pink ice cream with bits of bubble gum in it. The thought of it still makes me smile.

What’s the one food you can’t live without?

Dessert! I always need something sweet after a good meal.

Preferred method of transportation:

Driving, but not in traffic!

What is your most essential ingredient in the kitchen?

SPRINKLES! Sprinkles make everything better. I can look at a bottle of sprinkles and see so many possibilities.

How did your childhood experiences cooking & baking with your mom inspire/influence your decision to go into this business?

Seeing the way people react after receiving a beautiful dessert has always stuck with me. At a very young age, I was helping my mom in the kitchen. I remember thinking about how satisfying it was to see family and friends enjoy something that we had just made. This is still something that I think of with each cake pop we create. Every cake pop is baked from scratch, hand shaped, hand dipped and hand decorated. We put a lot of love into every pop.

You have experience baking all sorts of things -- what about the cake pop caught and has continued to capture your attention?

A cake pop is very versatile. There is a cake pop that can be made for any occasion. We get all sorts of requests on the daily. Some requests can make us blush, and other inquiries keep us on our toes. We’re constantly striving to create fun and imaginative pops for our customers to enjoy.

My dream birthday cake would be...

Multi-tiered with different cakes and desserts from all my favorite bakeries for each tier.

When I think of the Lower East Side, I think of...

An energetic neighborhood full of history, culture, and amazing food- - especially an overstuffed pastrami sandwich/spicy mustard/half sour pickles & a black cherry soda from my favorite pastrami spot.

Best thing about NYC and worst thing about NYC:

The best thing: FOOD. The variety of available food at all sorts of hours of the day/night is incredible. The worst: TRAFFIC

What is your earliest food memory?

Bubble gum ice cream. My dad used to take me to this ice cream spot that had pink ice cream with bits of bubble gum in it. The thought of it still makes me smile.

What’s the one food you can’t live without?

Dessert! I always need something sweet after a good meal.

Preferred method of transportation:

Driving, but not in traffic!

What is your most essential ingredient in the kitchen?

SPRINKLES! Sprinkles make everything better. I can look at a bottle of sprinkles and see so many possibilities.