Neat-opolitan Chocolate Cake

The cake trifecta.

Three flavors in one bite. Chocolate cake, fresh strawberry buttercream, all covered in Madagascar vanilla butter- cream frosting.

The pastry magicians at Zingerman’s Bakehouse love baking cakes above all else. Wedding cakes, birthday cakes, coffee cakes, everyday cakes—whenever there are cakes to bake you can bet they’ll be excited and what comes out of the oven will be incredibly tasty. The fondant cakes like our birthday cake are the show-stoppers, with their intricate decorations. Coffeecakes are our everyday best sellers. But here in Ann Arbor, special occasions are marked most often by buttercream cakes.

The showpiece on this cake is traditional buttercream frosting. Swiss style, it's made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don't contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked.

Ships frozen. Remove the plastic while cold, then defrost and serve at room temperature for maximum flavor and attractiveness.

Neat-opolitan Chocolate Cake



Neat-opolitan Chocolate Cake $100
A-NEA Serves 6-8, 6 inches diameter, 4 inches high, 1.75 lbs Free Shipping


Robert Lambert’s Rare Citrus Fruit Cake

A cake of a different caliber.

Full disclosure: the price on this cake may cause sticker shock. Where most fruit cakes are cheap, somewhat industrial and terrible, this is another species altogether. It's by far the best of its kind I've ever tried. Robert explains, "The recipe is British, Victorian era. It's based on my grandmother Floria's cakes, but instead of the store-bought glaceed fruits she used, I make my own candied fruit." He chooses blood oranges, bergamots, Rangpur limes and more, many that he picks himself. Each cake is soaked in cognac and aged for a few months, then garnished with a slice of candied lemon and a bay leaf, all wrapped gently in cheese cloth. 

A slice cut thin while the cake is cool—he recommends serving it chilled—looks like a stained glass window and tastes fresh, clean and lively. Each cake is about six inches long, comes in a muslin bag with a drawstring, and serves 8 to 10.

"Extraordinary." "One of a kind."
Forbes

Robert Lambert’s Rare Citrus Fruit Cake



Robert Lambert’s Rare Citrus Fruit Cake $65
P-KUY 16 oz, serves 8-10
Ships for Flat Rate Order as many flat rate items as you'd like
and pay only $9.99 per address.


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