Vanilla Crème Brûlée Cake

Bittersweet’s Vanilla Crème Brülée Cake: light, fluffy vanilla layers filled with rich vanilla bean cream and finished in vanilla bean buttercream – the pure vanilla expression from the Chicago Lakeview institution Judy Contino opened in 1992 as the city’s first European-style pastry shop. Named Woman Pastry Chef of the Year the same year she opened; now under Esther Griego and Top Chef star Katsuji Tanabe. The vanilla cake for the table that has learned to trust the best version of simple.

MORE DETAILS

This package serves 8-10 people and includes a Vanilla Crème Brûlée Cake

• Each cake measures approx. 6″ round x 4.5″ tall
• Toppings arrive on the side.

INSTRUCTIONS / STORAGE

• Bittersweet Pastry Shop ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cake ships frozen with dry ice.
• Dry ice may dissipate in transit.
• Do not remove dry ice with bare hands.
• Refrigerate cake immediately upon receipt.
• For best flavor and texture, let your cake sit at room temperature for 2-3 hours before serving.
• Refrigerate any leftovers (there won’t be any)
• Cake can be stored in the refrigerator for up to 3 days, or kept frozen for up to 2 months.

To Serve

• Remove plastic wrap while cake is still frozen to ensure icing stays intact.
• If frozen, allow to thaw. Option to thaw in the refrigerator overnight.
• Cake is best enjoyed after coming to room temperature before serving.
• Enjoy!

Ingredients

• Vanilla Crème Brûlée Cake – Vanilla Cake (Sugar, Flour, Soybean Oil, Canola Oil, Eggs, Milk, Baking Soda, Salt, Cornstarch, Vanilla Extract), Creme Brulée Custard (Egg Yolks, Sugar, Sour Cream, Heavy Cream, Vanilla Bean Paste, Butter), Italian Meringue Buttercream (Butter, Egg Whites, Sugar, Vanilla Extract, Rum)

Contains: Wheat, Egg, Milk, Soy