Recipes for This Story

Chocolate Cake with Passionfruit Filling [1]
Coconut Cake with Key Lime Filling [2]
Banana Cake with Cream Cheese Filling [3]
Vanilla Cake with Strawberries [4]
Chocolate Cake with Milk Chocolate Filling [5]

Delectable (and often decadent) confections draw Windy City visitors and locals alike to Sarah's Pastries & Candies, a sliver of a shop on Chicago's exclusive Oak Street. Shelves stocked with dipped marshmallows and turtles made with chocolate and vanilla-bean caramel are likely to tempt, but it's the tiered cakes lining the counter that amaze with their delicate, whimsical, always intriguing designs. Some--favorites of owner Sarah Levy-are just big enough to be shared by two. "Sweet!" as the saying goes.

"There's something very special about combining butter, sugar, and flour into a gift," Sarah notes. "It takes planning, energy, and thought that show in the results. A cake for two is about the person with whom you share it."

Sarah's miniature cakes are classics: vanilla, two varieties of chocolate (can you ever have just one?), banana, and coconut--with equally delicious fillings.

While it is what's inside that counts, it's the absolutely gorgeous fondant and buttercream exteriors that will cause the initial swoon. First impressions, after all, are so very important.

Never attempted to use fondant because it looks difficult? Think again. The sweet covering encourages creativity. (Find it in the cake decorating aisle of a crafts store.) "Fondant is just as easy to work with as pastry," Sarah says. "You knead it, roll it out, and shape it to the cake."

From there, it's a simple process of smoothing and stretching the fondant over the buttercream-covered cake. Fondant has a natural elasticity that eliminates pleating at corners and curves.

Satiny-smooth buttercream dresses the coconut and banana cakes. Sarah gets the picture-perfect finish with two essential tools--a small offset spatula and a dough (or bench) scraper. "Turn the cake plate as you go," she advises. "Or, use a lazy Susan to turn the cake."

Use cookie cutters to cut shapes from the fondant; attach them with a dab of water. Pipe on designs with small-tipped pastry bags.

Sarah studied at Chicago's French Pastry School, starting two weeks after graduating from Northwestern University. In 2004, she began making candies in her mom's kitchen. Sarah now has two shops and has authored her first cookbook, Sweetness.

Design inspiration comes from many sources: lace from a wedding dress, an invitation, the delicate henna patterns traced onto the hands of a Hindu bride. Mostly it's the recipient who inspires Sarah. "A cake that makes someone happy is the best reward," she says.

Photography: Tyllie Barbosa

Sarah Levy in her multi-tasking Oak Street shop. In addition to providing made-to-order cakes or a chocolate fix, the shop offers morning coffee or lunch.

Recipes begin here. [9]

Outdoor seating encourages lingering in balmy weather.

Sarah's Pastries & Candies in Chicago: 70 E. Oak Street, 312/664-6223; in Macy's, 111 N. State Street, 312/781-3004; or visit online at Sarah's Pastries & Candies. [13]

Recipes begin here. [9]

Sarah uses professional-quality nonstick or heavy-gauge aluminum pans to bake her diminutive cakes. Clockwise from top:

1. 4x2-inch-deep round pan for Vanilla Cake with Strawberries, $6. (Need 2 pans.)

2. 4-1/2 inch Kaiser mini springform pan for Coconut Cake with Key Lime Filling, $8. (Need 2 pans.)

3. Mini heart cake pan for Chocolate Cake with Passionfruit Filling, $2. (Need two pans.)

4. Platinum mini-loaf pan for Chocolate Cake with Milk Chocolate Filling, $30.

All the above are from Sur la table [17].

5. 4-1/2 inch angel food cake pan for Banana Cake with Cream Cheese Filling, $5.50; available at Wilton [18].

Recipes begin here. [9]

Technique: Using Fondant

1. Roll out fondant. Sprinkle with plenty of powdered sugar to keep fondant smooth.

Recipes begin here. [9]

Technique: Using Fondant

2. Carefully drape fondant over chilled, frosted cake. Shape fondant over cake.

Recipes begin here. [9]

Technique: Using Fondant

3. Smooth and stretch fondant with palms of hands, pulling until smooth.

Recipes begin here. [9]

Technique: Using Fondant

4. Trim fondant and remove excess. Repair any tears with a dab of water.

Recipes begin here. [9]

Technique: Using Fondant

5. Transfer cake to cake pedestal. A decorative ribbon trims the edge.

Recipes begin here. [9]

Technique: Using Fondant

6. Place buttercream in a butcher-paper cone; snip end to create a piping bag. Pipe design onto cake.

Recipes begin here. [9]

Note: This buttercream recipe, either as vanilla or chocolate, is used in ALL the cake recipes that follow.

Vanilla or Chocolate Buttercream

Our Test Kitchen cooks raved about this smooth, light buttercream. Simply add 6 ounces melted bittersweet chocolate to this recipe for Chocolate Buttercream.

• 1/4 cup pasteurized liquid egg whites (or 2 egg whites from pasteurized eggs)*
• Dash salt
• 2/3 cup sugar
• 3 tablespoons water
• 1-1/2 cups butter, softened
• 1-1/2 teaspoons vanilla

Allow whites to stand at room temperature 30 minutes in medium bowl. Add dash of salt. Beat with clean beaters of electric mixer until frothy; set aside. In small saucepan combine sugar and water. Bring to boil, stirring to dissolve sugar. Gradually drizzle sugar syrup into egg whites while beating with mixer on medium to high speed. Continue beating until very frothy. Gradually beat in butter, one tablespoon at a time, until creamy and smooth. (Mixture may appear curdled during beating, but will become creamy when all of butter is added.) Beat in vanilla until combined. Store in refrigerator up to 3 days or freeze up to 1 month. Let stand at room temperature until softened. Makes 2 2/3 cups frosting.

Chocolate Buttercream:
Prepare as above, beating in 6 ounces bittersweet chocolate, melted and slightly cooled, with vanilla until combined.

*When preparing foods with raw eggs, such as buttercream, we believe pasteurized "shell eggs" are the safest choice to avoid potentially harmful bacteria. Pasteurized eggs in the shell are available at select supermarkets nationwide; go to SafeEggs.com/consumers/store-locator [40] for retailers.

Chocolate Cake with Passionfruit Filling

This recipe makes 2 complete cakes; you'll need two pans for each cake.

• 3 tablespoons cocoa powder
• 3 tablespoons boiling water
• 1/3 cup cake flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup unsalted butter, softened
• 1/4 cup sugar
• 1/4 teaspoon unflavored gelatin
• 1/4 cup frozen passionfruit purée, thawed (find at your local supermarket)
• 1 egg yolk, beaten
• 2 tablespoons butter, softened
• 1 recipe Vanilla Buttercream, divided in half (scroll to bottom for recipe)*
• 4 ounces purchased fondant
• Powder pink paste food coloring
• Red paste food coloring

Preheat oven to 350°F. Generously coat two 3 1/2-inch heart-shaped pans with butter; dust with flour. Shake out excess flour; set aside.

In medium mixing bowl combine cocoa powder and boiling water; stir to dissolve. Cool 10 minutes. In small bowl combine flour, 1/2 cup sugar, baking powder and salt; mix well. In third bowl combine egg and vanilla; stir in 1 tablespoon cocoa mixture.

Add flour mixture and butter to remaining cocoa mixture; beat with electric mixer on medium speed 1 1/2 minutes. Add cocoa-egg mixture one half at a time, mixing well after each addition. Pour into prepared pans. (Reserve remaining batter.)

Bake 22 to 24 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove cakes from pans. Cool completely. Trim edges of cakes if necessary. Bake two more cakes with remaining batter.

Meanwhile, in small saucepan combine 1/4 cup sugar and unflavored gelatin; whisk in thawed passionfruit purée and egg yolk. Cook and whisk constantly over medium heat until thick (10 to 12 minutes). Whisk in softened butter. Transfer to small bowl; place in bowl of ice water. Cover top with plastic wrap; cool.

Place one cake on small plate; top with half of chilled passionfruit mixture. Top with another cake. Make second cake with remaining cakes and filling. Tint 1/3 cup Vanilla Buttercream with pink food coloring. Place frosting in pastry bag fitted with small round tip. Tint 2 tablespoons of buttercream red. Place in pastry bag fitted with small round tip. Set aside. Frost top and sides of cakes with remaining buttercream. Wrap and freeze one cake for up to 1 month, if desired. Chill second cake in freezer 1 hour before decorating.

To decorate one cake, reserve 1/2 ounce fondant; set aside. Tint remaining fondant with pink food coloring to desired color (add additional white fondant if color becomes too deep). Roll fondant to 1/8- to 1/4-inch thickness on surface sprinkled with powdered sugar. Place fondant over chilled cake; smooth over cake and trim edges. Roll out reserved fondant to 1/8- to 1/4-inch thickness. Using 1/2- to 1-inch small flower cookie cutter, cut flower shapes from fondant. Using your fingers, gently pull up edges to resemble a flower. Brush bottom of flowers with water and attach flowers to cake. Pipe small dots of red buttercream in center of flowers. Pipe small pink beads around base of cake with pink buttercream. Store cake in refrigerator. Let stand at room temperature 30 minutes before serving. Makes 2 cakes (2 servings each).

*Freeze remaining buttercream up to 1 month.

Coconut Cake with Key Lime Filling

Key lime and coconut are a refreshing combination in this elegant cake. You'll need two pans to make this cake.

• 3/4 cup cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 3 tablespoons sour cream
• 2 tablespoons unsweetened coconut milk
• 2 teaspoons coconut-flavored rum
• 1/2 teaspoon vanilla
• 1/3 cup shredded coconut, toasted
• Key Lime Filling (see recipe)
• 1 recipe Vanilla Buttercream (scroll to bottom for recipe)

Preheat oven to 350°F. Butter and flour two 4-inch springform pans; set aside. In small bowl combine flour, baking powder, baking soda, and salt; set aside. In medium bowl beat butter with electric mixer for 30 seconds. Add sugar, beat until combined. Add egg, sour cream, coconut milk, coconut rum, and vanilla. Beat until just combined. Gradually add flour mixture, beating until just combined. Fold in toasted coconut.

Pour batter into prepared cake pans. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Loosen sides of pans; remove sides. Remove cakes from pans; cool thoroughly on wire rack.

To assemble cake, trim tops of cake layers so they are level. Split cake layers horizontally to make four layers. Place one cake layer on serving plate. Spread one-third of Key Lime Filling on top. Top with second cake layer. Repeat, alternating filling and remaining two cake layers. Frost with Vanilla Buttercream, using offset spatula or dough scraper to smooth frosting on sides and top. Place remaining buttercream in pastry bag fitted with small round tip. Pipe design around sides of cake. Makes 1 cake (2 servings).

Key Lime Filling:
In small saucepan whisk together 1 egg yolk, 2 tablespoons sugar and 2 teaspoons key lime juice. Cook and stir until thickened. Stir in 2 tablespoons butter, 1/4 teaspoon finely shredded lime peel and 1 tablespoon sweetened condensed milk. Cover; chill until ready to assemble cake.

Banana Cake with Cream Cheese Filling

This recipe makes two cakes; you'll need two pans. One-half of the Chocolate Buttercream will be enough to frost and decorate both cakes. Freeze the remainder.

• 1 small banana, peeled and mashed (1/3 cup)
• 1/4 cup dairy sour cream
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup cake flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 tablespoons butter, softened
• Cream Cheese Filling (see recipe)
• 1 recipe Chocolate Buttercream, divided in half (scroll to bottom for recipe)*
• 2 ounces purchased fondant
• Leaf green and hunter green paste food coloring
• 1 ounce unsweetened chocolate, melted

Preheat oven to 350°F. Butter and flour two 4 1/2x2-inch angel food cake pans; set aside. In small bowl stir together banana and sour cream. Add egg and vanilla; stir just to combine; set aside. In medium bowl stir together flour, sugar, baking powder, soda, and salt. Add softened butter and banana mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 1 minute more.

Divide batter between prepared pans. Bake in preheated oven about 30 minutes or until tops spring back when lightly touched. Remove; cool in pans on wire rack 5 minutes. Loosen sides; remove cakes from pans. Cool completely.

Trim tops of cakes to so they are level. Cut cakes horizontally in half to make four layers. Place cake bottoms on cake plates, cut sides up. Spread Cream Cheese Filling over cake bottoms. Add cake tops, cut sides down. Reserve 1/4 cup Chocolate Buttercream. Frost top and sides with remaining Chocolate Buttercream using offset spatula or dough scraper to smooth frosting on sides and top. Chill cakes in freezer 1 hour before decorating.

To decorate cakes, divide fondant in half and tint each portion with one shade of green paste food coloring. Roll out fondant to 1/8- to 1/4-inch thickness on a surface sprinkled with powdered sugar. Using a small 3/4- to 1-inch leaf cutter, cut shapes from fondant. Score leaves with knife to create veining; pinch leaves at bottom to add dimension. Brush bottom of leaves with water and attach to cake. In small bowl combine 1/4 cup Chocolate Buttercream and melted unsweetened chocolate. Place chocolate mixture in pastry bag fitted with small round tip. Pipe chocolate branches onto cake; pipe bead border on base of cake. Wrap and freeze one cake up to 1 month, if desired. Store second cake in refrigerator. Let stand at room temperature 1 hour before serving. Makes 2 cakes (2 servings each).

Cream Cheese Filling:
In medium bowl beat 2 ounces cream cheese, softened, and 1 tablespoon butter, softened, with electric mixer on medium to high speed for 30 seconds. Beat in 1/2 teaspoon vanilla. Gradually beat in 1/2 cup powdered sugar until combined. Makes 1/2 cup filling.

*Freeze remaining buttercream up to one month.

Vanilla Cake with Strawberries

This recipe makes two cakes; each cake requires one pan. To completely finish both cakes at once, double the amount of strawberries, Vanilla Whipped Cream, and fondant.

• 1 cup cake flour
• 2/3 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1/3 cup unsalted butter, softened
• 1/2 cup whole milk
• 1/4 cup pasteurized liquid egg whites or egg whites from 2 pasteurized eggs*
• 1 teaspoon vanilla
• 1/4 cup sliced fresh strawberries
• Vanilla Whipped Cream (see recipe)
• 1 recipe Vanilla Buttercream, divided in half (scroll to bottom for recipe)**
• 6 ounces purchased white fondant
• Pink pastel food coloring
• Red food coloring

Preheat oven to 350°F. Butter and flour two 4x2-inch round cake pans; set aside. In large bowl stir together flour, sugar and baking powder. Add softened butter and milk. Beat with electric mixer on low speed until combined. Beat on medium speed 1 minute. In medium bowl whisk egg whites until frothy, but not soft peaks. Whisk vanilla into egg whites. Gradually add egg white mixture to flour mixture, beating until well combined.

Divide batter evenly between prepared pans. Bake in preheated oven 30 to 35 minutes or until wooden toothpick inserted in center of cake comes out clean. Remove; cool in pans on wire rack 5 minutes. Carefully remove from pans. Cool completely. Wrap and freeze one cake up to 1 month, if desired.

With a serrated knife, trim top of cake so it is level. Cut cake horizontally in half. Place cake bottom on cake plate, cut side up. Arrange strawberries over cake bottom. Spread Vanilla Whipped Cream over strawberries. Add cake top, cut side down. Use small offset spatula or table knife to smooth any whipped cream from edges of cake. Frost top and sides with Vanilla Buttercream. Chill cake in freezer 1 hour before decorating.

To decorate cake, set aside 1/3 of fondant. Roll remaining fondant to 1/8-inch thickness on surface sprinkled lightly with powdered sugar. Cut into 3/4-inch-wide strips about 12 inches long. Roll half of remaining fondant to 1/8-inch thickness into a circle the diameter of top cake (about 5 inches). Lay fondant round on top of cake. Tint remaining fondant to desired shade of pink. Roll out fondant to 1/8-inch thickness. Cut into 3/4-inch-wide strips. Brush top of cake with water. Starting in center attach pink fondant strips to cake in spiral fashion to simulate a rose. Using a small paintbrush, paint edge of rose strips with red food coloring. For sides, starting at top of cake wrap fondant strips around sides of cake in spiral to cover entire cake, overlapping strips slightly. Makes 2 cakes (2 servings each).

Vanilla Whipped Cream:
In small, chilled mixing bowl combine 1/4 cup whipping cream, 1 teaspoon granulated sugar, and 1/2 teaspoon vanilla. Using hand mixer beat mixture to stiff peaks.

*When preparing some foods with raw eggs, we believe pasteurized "shell eggs" are the safest choice to avoid potentially harmful bacteria. Pasteurized eggs in the shell are becoming increasingly available at select supermarkets nationwide; go to Safe Eggs Store Locator [53] for retailers in your state.

**Freeze remaining buttercream up to 1 month.

Chocolate Cake with Milk Chocolate Filling

This cake is a triple indulgence of chocolate-the mousse-like filling and buttercream frosting are heavenly. The recipe makes two cakes; each requires two baked mini-loaves.

• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons boiling water
• 1/3 cup cake flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup unsalted butter, softened
• Milk Chocolate Filling (see recipe)
• 1 recipe Chocolate Buttercream, divided in half (scroll to bottom for recipe)*
• 6 ounces purchased fondant
• 1 ounce bittersweet chocolate, melted

Preheat oven to 350°F. Butter and flour four 4x2 1/2x1 1/4-inch mini-loaf pans. Shake out excess flour; set aside. Combine cocoa powder and boiling water in small bowl; stir. Cool 10 minutes. In second bowl combine flour, sugar, baking powder, and salt; mix well. In third bowl combine egg and vanilla; stir in 1 tablespoon cocoa mixture.

Add flour mixture and butter to remaining cocoa mixture; beat with electric mixer on low speed to blend. Continue beating on medium 1 1/2 minutes. Add egg mixture, half at a time, mixing well after each addition. Pour into prepared pans.

Bake 15 to 16 minutes or until toothpick inserted into centers comes out clean. Cool on wire racks 10 minutes. Invert onto wire racks; cool completely. Freeze two cakes for later use.

With serrated knife, trim tops and sides of remaining cakes so they are the same size. Spread one cake with 2 tablespoons Milk Chocolate Filling. Top with remaining cake. Frost stack with 2/3 cup Chocolate Buttercream. Place cake in freezer 1 hour.

To decorate cake, roll out fondant to 1/8 to 1/4 inch thick on surface sprinkled with powdered sugar. Place over chilled cake. Trim to fit over cake. Place another 2/3 cup Chocolate Buttercream in pastry bag fitted with small round tip. Place melted chocolate in small disposable plastic bag; snip off small corner. Use Chocolate Buttercream and melted chocolate to pipe alternate-color dots over top and sides of cake. Makes 1 cake (2 servings) plus 2 cake layers.

Milk Chocolate Filling:
In bowl beat 1/4 cup whipping cream to soft peaks with electric mixer on medium speed. In small bowl place 1 ounce finely chopped milk chocolate. In saucepan bring 2 tablespoons whipping cream to boil. Add to chocolate. Let stand 5 minutes. Stir until smooth. Stir in small amount of whipped cream to lighten. Fold in remaining whipped cream. Cover; chill 1 hour or until ready to use. Makes about 3/4 cup.

*Freeze remaining filling and buttercream up to one month.