Naomi Stepanek named her Internet pastry business after a 19th Century British spongecake drenched in alcohol. TipsyCake, she said, is “an appropriate name because we’re a jovial business and because of my heritage.” Stepanek, from Sydney, now has a retail shop in Humboldt Park bearing the same name.
Tipsy cake, flavored with Bourbon or rum, is available by special order ($25) but the shop bakes many other desserts popular in Australia. Lamingtons ($3 each), a distant cousin of the American doughnut, are made with spongecake laced with jam, dipped in chocolate and rolled in coconut. Scones ($2 each) with a crispy exterior are salty, not sweet. On Fridays and Saturdays the kitchen makes Pavlovas ($5 each for 4 to 5 servings), meringues topped with seasonal fruit and whipped cream and named for the legendary Russian ballerina.
“We’re a simple, plain place where you won’t find . . . massive display cases,” Stepanek said, “but you will find products baked fresh every day.”
The bakery also is preparing for Super Bowl Sunday and Valentine’s Day.
Chicago Bear cupcakes and football-shaped cookies ($2 each) and custom-ordered football-shaped cakes are available now. Valentine’s offerings will be sold beginning Feb. 1. The lineup includes customized Conversation Cookies, where customers supply their own message (six for $16; a dozen for $30; two days’ notice required). Red velvet cupcakes ($2) and flourless chocolate cake with fresh raspberries ($30) will be sold as well. Cakes require two days’ notice; cookies and cupcakes are available to walk-in shoppers (orders of 12 or more require advance notice).
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TipsyCake, 1043 N. California Ave., 773-384-4418 or tipsycakechicago.com. Hours: 8 a.m.-6 p.m. Mon.-Sat.; closed Sun.
