by Susan Ellis
Dayna Dillard and Tiffany Polk are friends who like desserts and like making desserts. A lot.
"We were making them all the time anyway," Dillard says, "so we decided to make a business out of it."
And so they did. About three months ago, they started Afters Boutique, a confections business with a wild imagination.
Other tasty inventions: chocolate deviled eggs (white chocolate eggs filled with caramel and almonds), apple cookies (carnival-style caramel apples turned into a cookie), and the chocolate malted mousse cup (Afters' take on the malted milk ball).
Afters Boutique sells its sweets online and at City Market and Trolley Stop Market. They also do custom orders.
Dillard says that she and Polk were planning on naming the business Sugar Rush, but when that was already taken, they opted for Afters, which is British slang for dessert, and Boutique to stress that they deal more in confections than cakes.
One of the best things about business? "I get to be as creative as I want," says Dillard, pointing to the work Afters did for a recent police-appreciation party: chocolate guns and badges, handcuff suckers (not to mention the cookies shaped like donuts).
But then sometimes things don't go quite as planned ... like that New Year's cake that Dillard had big hopes for.
"I thought it was going to be fabulous," remembers Dillard. "It had a sparkle design and it had ice cream. It didn't look good, it didn't taste good. I had to scrap that whole idea."