The Latest Trend in Dallas Dessert: Number Cakes

The latest trend to sweep Dallas cakes: these ornate cakes shaped like numbers.
The latest trend to sweep Dallas cakes: these ornate cakes shaped like numbers. Beth Rankin
If there's one industry that seems particularly beholden to the whims of Pinterest-y trends, it's the world of cakes. From geode wedding cakes to "naked cakes," once the internet falls in love with a style of cake, you can bet that your local baker is going to get some requests.

"There are a lot of trends in the pastry world," says Andrea Meyer, chef-owner of Bisous Bisous Patisserie. "Some come and go, and others seem to stay — unicorn cakes, anyone?"

The latest trend: number cakes. Seems simple enough, right? It's just a cake shaped like a number — but people are going nuts for them.

click to enlarge
A strawberry number cake topped with macarons and fresh fruit.
courtesy Bisous Bisous Patisserie
"We made our first number cakes after we had a customer request one. I'd seen them here and there on social media, and ... I'm so accustomed to seeing trends, it's sometimes hard to gauge which ones will take off and which ones won't," Meyer says. "But the number cake we did for that one customer was so fun and so beautiful, we loved it and so did the customer. We really just wanted a good excuse to make more of them, so we posted it on our Instagram, and it went crazy. We got a bunch of orders that first day.

"We're not a traditional cake shop, so I wasn't expecting such a response," Meyer says, "but we were thrilled since they're just so stinkin' gorgeous."

The multilayer cakes are filled and accented with buttercream frosting and topped with everything from fresh fruit to candy to macarons. At Bisous Bisous, the cakes start at $75 per number for a 10-inch cake, and they can be made with just about any flavor or topping.

The cake is a bit of a challenge to construct, Meyer says, but number cake fever doesn't seem to be dying down anytime soon. Bisous Bisous has a reputation for making sweets that look as good as they taste.

"Aside from cakes, we're still seeing a lot of demand for the bicolor croissants and cruffins, which have been in lots of other cities but have taken their time to really catch on here in Dallas," she says.

Bisous Bisous Patisserie, 3700 McKinney Ave.
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin