Rebecca's Cakes By Design – Bartlett, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (630) 962-9784 to check today's hours. Know the hours? Send them to us.

225 S Main St, Bartlett, IL 60103

Address225 S Main St, Bartlett, IL 60103

StyleCake shop

CountyCook County

Time zoneCentral Time

Set at 225 S Main St (60103), Rebecca's Cakes By Design is a cake shop in the heart of Bartlett.

Hours were not published with this listing. Most cake shops in Bartlett open in the early morning, but phoning (630) 962-9784 first is a good idea.

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Spiced carrotDense, moist spice cake with grated carrot, cinnamon and chopped walnuts, sturdy enough to stack into multiple tiers.
Gluten-free vanillaVanilla layer cake made from a rice and tapioca flour blend, with a soft, even crumb for guests who avoid wheat.
Classic vanilla beanFine-crumbed butter cake flecked with vanilla bean seeds; soft, moist and neutral enough to pair with almost any filling.
Devil's food chocolateDark chocolate cake made with cocoa and hot coffee, giving a deep, slightly bittersweet flavor and a very moist, tender crumb.

Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.
Dark chocolate ganacheMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.
Bavarian creamVanilla custard lightened with whipped cream, cool and pudding-like; pairs especially well with layers of sliced fruit.

Swiss meringue buttercreamSatiny frosting made by whipping cooked egg whites and sugar with butter; less sugary and smooth enough for razor-sharp edges.
Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.