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Bundt cakes have become birthday party must-haves at some downtown Dallas offices since a Nothing Bundt Cakes outlet opened on Preston Road last November.
“I used to make a lot of cakes, but I will never make another cake again,” swears Suzanne Caesar, a legal secretary who handles cake orders at the 170-attorney Gardere Wynne Sewell law firm in Thanksgiving Tower.
Caesar says party honorees make a point of requesting bundt cakes, and she’s heard the trend’s spread to her husband’s office.
“Chocolate chip is the best,” she says.
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Nothing Bundt Cakes’ manager Dori Pier claimed she was unaware of her cakes’ corporate cool.
“The majority of our business goes to homes,” she says.
Pier believes the cakes would be just as popular with white-collar workers if they weren’t baked in a Germanic-style, ring-shaped pan.
“If it was in any other pan, it would be just as good,” she says.
Well, maybe. But Caesar says her co-workers are especially fond of the flowers the bakery plants in the center of its cakes, and the cup of icing buried beneath it. The rich icing is considered the fish cheek or wishbone of the bundt.
“People like to eat it,” Caesar confides.
