Executive Pastry Chef Kieu-Linh Nguyen just launched Cakes by CUT, a specialty cake concept within CUT DC at Georgetown’s Rosewood Washington, DC hotel. Favorites include the Chocolate Praline Cake (chocolate cake with hazelnut praline and dark chocolate mousse), Strawberries & Cream Cake (vanilla sponge cake with Grand Marnier, strawberries and vanilla crème legere), Spiced Carrot Cake (muscovado sugar and cream cheese icing), and the Dark Chocolate Layered Cake (devil’s food chocolate cake with milk chocolate ganache). Designs may be fully customized by guests, and orders can be placed on Tock three days in advance of pick-up.
And speaking of CUT, don’t miss their Lunar New Year menu, Feb. 8 – 12, to welcome the year of the ox. Pork belly and chive dumplings, short rib bao buns, duck drunken noodle, and pineapple mousse are just a few of the dishes we’re drooling over.