Melanie Moss, a pastry chef who worked at Babbo and Blue Hill at Stone Barns, went on to open Mini Melanie, a bakery in Brooklyn, with her sister, Diana Moss, a former lawyer. Now they have introduced tall cakes, stacked with layers of buttercream filling and icing, that come with chocolate ganache or other sauces to warm and add just before serving. Sprinkles, cake crumbs, streusel and truffle bonbons are included for decoration. There are four varieties: chocolate-caramel, confetti, lemon-berry and gluten-free black and white, the latter an irresistible confection with chocolate poured over the top; you won’t miss the gluten.
Mini Melanie Layer Cakes, starting at $75 (free shipping for orders over $80), 646-681-4747, minimelanie.com.