Please email me at firstname.lastname@example.org to place your order or to inquire about my bakes. Special occasion cakes available upon request.
All orders must be pre-paid to guarantee delivery.
I require a two-week notice for most bakes, sometimes longer, since many of my ingredients are imported.
For photos, please take a look at the photo gallery below. All cakes are made to order.
This cake was invented in Frankfurt by an unknown baker in 1735. It symbolizes a crown with the golden croquant around the outside and the jewel-like cherries as decoration. Frankfurt was seen as the crown city of the German Empire for many years, hence the name of this dessert. The Frankfurter Kranz is the queen of German buttercream cakes and quite popular at Easter and Christmas.
This German style strawberry cake is quite different from the American version and not as sweet. I add a generous layer of Strawberries on top of a thick layer of vanilla pudding on a very light sponge base. Topped with German butter cream. This cake is also available as a fruit cake that is layered with many different fruits.
There are countless apple cakes in Germany, but this one has to be the most popular. The German word for this is "Geschlupfter Apfelkuchen", often translated as "sunken" apple cake, because the batter rises up around them as the cake bakes and the apples slip to the bottom. The cake is a light and fluffy sponge cake infused with a hint of vanilla and almond. This particular cake hails from Mecklenburg-Western Pomerania, Germany's most northeastern state, which is popular for its tasty apples.
Variations exist throughout Europe where some versions are made with a short crust pastry versus a yeast dough, some have streusel and some do not, some are round, and some are rectangular. I actually cheated a little and decided to go with the Austrian streusel cake version, as it is a bit more sophisticated than the other versions. Fruit toppings depend on the season, mine are usually topped with apple, pear, or Italian plums. So, so good with whip cream and powdered sugar on top!
Black Forest Cake is a chocolate sponge cake with a rich cherry filling from the Black Forest region. Typically, a Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped buttercream and Morello cherries. There are a lot of copycat versions out there, however my cake does not lose its traditional taste, it is the usage of certain key ingredients that make up such an authentic cake which is fairly expensive.
A light, fluffy sponge cake laced with dark chocolate chips and raspberries topped with a chocolate ganache.
This cake is decidedly NOT German, but very popular and so I started adding it to my menu. The name actually comes from Sam German - who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker's chocolate company. The company named it after him, but "German's Chocolate" didn't become well-known until 1957. That's when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper.
Marmor is the German word for marble. The idea of lightly mingling two different batters in one cake seems to have originated in early nineteenth century Germany. The earliest version of marble cake consisted of a sweet yeast bread. The usage of chocolate in the Rhein-Ruhr area in the twentieth century has now made the Bundt a common version of marble cake across Europe and it is one of the most popular Birthday cakes in Germany.
We call it Sandkuchen because it has the color of sand. It is a popular and classic cake for the so called German “Kaffeeklatsch”, the time when friends meet to talk and enjoy a cup of coffee or tea with a piece of cake. It is a moist and flavorful pound cake topped with a lemon/orange glaze.
Very popular for Breakfast and not too sweet!
A roll made of German sweet bread with a hazelnut filling is a classic German pastry. It is made out of a yeast dough and filled with hazelnuts, then topped with a vanilla glaze. (10 rolls)
A roll made of German sweet bread with a poppyseed filling is a classic German pastry. It is made out of a yeast dough and filled with a honey and poppyseed mixture, then topped with a lemon glaze. (10 rolls)
Muffins are becoming increasingly popular in Germany. Some of my authentic German cake recipes make for wonderfully delicious muffins, a light, not overly sweet sponge packed with fruits and crunchy streusel on top. Available fruit are apples, raspberries, plums, blueberries and blackberries. (1 Dozen)
Traditional cookies you must try at least once! Price per dozen, two dozen minimum order (except for Lebkuchen).
Way back in 1653, this recipe (originally a tart) was discovered in the cookery manuscript of Countess Anna Margarita Sagramosa in Austria. The tart was baked like a pie with a delicious buttery almond crust, filled with black currant preserves and topped with a latticework crust. The Linzer torte is said to be the oldest cake ever to be named after a place. Later these bakers would take the same dough and create the cookies. Linzer cookies are a lot of work, but incredibly soft and creamy.
These cookies are so flavorful and it’s really hard to stop eating them, once you start. Peppernuts are soft, spiced holiday cookies named for the pinch of white pepper added to the dough, along with a lot of aromatic winter spices, such as cinnamon, clove, allspice, mace and honey. Available during fall and winter.
This cookie is gluten free and a combination of two different cookies, a wonderfully lemony Christmas cookie, and a Norwegian almond cookie which uses ground almonds instead of flour. This lemon almond combination and the unique texture are something to behold.
Lebkuchen is first mentioned in 1296 in Ulm, and then Nuremberg in the 14th century. This cook spread through monasteries by monks who were looking for something that was filling, and had long shelf-life, so it could be stored for hard times. I use very little flour and have a very high ratio of nuts, specifically a combination of almonds and hazelnuts. An absolutely critical ingredient in these Lebkuchen is the many spices. Only available only during fall and winter. Price is for 10 Lebkuchen.
The earliest recorded macaroon recipes are similar to an almond meringue, with a crisp crust and a softer interior. Culinary historians claim that macaroons can be traced back to an Italian monastery in the 9th century. In 1533 the monks came to France and joined the pastry chefs of Catherine de Medici, wife of King Henri II. Coconut macaroons were introduced with an added ingredient discovered in 1890s called shredded dried coconut and became very popular throughout Europe and at Christmas.
Another popular Christmas cookie, Angel Eyes also have a second name that is a bit less weird. In Austria, they’re called “Husarenkrapferl.” The translation for this one would probably be “cavalry puff”. I really like these Christmas cookies – no matter what you call them. They are a classic, delicate shortbread cookie finished off with a dollop of raspberry and apricot jelly and powdered sugar.
Sweet breads are very popular in Germany, especially during holidays.
The easter bread is traditionally made with a sweet yeast dough and a marzipan almond filling. The most typical form for Easter bread is usually round (Osterkranz). It symbolizes the sun, but also Jesus “as the light of the world”. It is traditionally served on Easter Day at breakfast with butter and jam. You can also serve it in the afternoon for Kaffee and Kuchen (German cake and coffee time).
This wreath is very similar to the easter wreath, but the filling is different and consists of a rich hazelnut marzipan mixture. Very popular around Christmas time.
German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. My Stollen contains marzipan (but it can be made without). Stollen are also famously dusted with a thick coat of powdered sugar, reminiscent of the snowy German landscape, and baked with aromatic spices conveying the warmth of the Christmas season. Available during fall and winter.
Babka is a Jewish yeasted cake that originated in Eastern Europe. The chocolate babka wreath is festive and whimsical, the perfect baked good to bring as a gift. Babka takes time to make, but the results are worth it!
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