Echoes - Chicago Sun Times
Aussie-born pastry chef Naomi Stepanek opened Tipsy Cake to bring classic Australian and English desserts to Chicago's West Side, using traditional recipes and premium ingredients like Belgium chocolate, French coconut and Wisconsin butter. The result is astounding: The desserts are less sweet than traditional American offerings but remain melt-in-your-mouth amazing; try the coconut-dredged chocolate donuts.





