Don’t know what to bring to holiday dinners? Take the cake.

Baltimore bakers are truly rising to the occasion this season, offering an assortment of gorgeous cakes, tarts and noisettes that will delight the eyes and taste buds. Pre-order one to bring home for the holidays, or get inspiration for your next at-home baking project.

The citrus tart from Maillard Pastries in Baltimore’s Hampden neighborhood is filled with yuzu jam and lemon curd, topped with crème fraiche mousse.
The citrus tart from Maillard Pastries in Baltimore’s Hampden neighborhood is filled with yuzu jam and lemon curd, topped with creme fraiche mousse. (Kirk McKoy/The Baltimore Banner)

Citrus tart from Maillard Pastries

Taking advantage of the fruit of the season, the citrus tart from Maillard Pastries is light and tangy with a yuzu jam and lemon curd filling and topped with creme fraiche mousse. It’s decorated with slices of grapefruit and other fruits, along with edible flowers. $36.

3528 Chestnut Ave., Hampden. 443-579-5051. maillardpastries.com

The Baltimore Banner thanks its sponsors. Become one.

The golden Smith Island cake from chef Amber Croom of And 4 Dessert. (Amber Croom (Handout))

Golden Smith Island cake from And 4 Dessert

There are Smith Island cakes, and then there is pastry chef Amber Croom’s jaw-dropping golden Smith Island cake. With 16 layers of yellow butter cake and dark chocolate ganache, it’s covered in edible gold. ($65-$85). Place orders by Dec. 20 for pickup on Dec. 23.

3425 Sinclair Lane, Clifton. 443-855-5977. and4dessert.com

The Bûche de Noël at Sacré Sucré is anything but conventional. (Sacre Sucre (Handout))

Winter noisette from Sacré Sucré

Leave it to Sacré Sucré, one of Baltimore’s most artistic baking studios, to come up with a modernist take on the traditional Bûche de Noël, or French yule log cake. It features hazelnut dacquoise cake with hazelnut praline cremeux (a mix between custard and chocolate) and gianduja mousse. On top, hyper realistic-looking mini hazelnuts filled with hazelnut praline paste designed in the “trompe l’oeil” fashion, which co-owner Manuel Sanchez said is very trendy right now in the pastry world. $42 plus tax. Order online before Dec. 16 for pick up between now and Dec. 23.

2001 Fleet St., Fells Point. 443-873-0020. sacresucre.com

The eggnog cheesecake from Codetta Bake Shop. (Codetta Bake Shop ()

Eggnog cheesecake from Codetta Bake Shop

Codetta Bake Shop founder Sumayyah Bilal said in an email that the shop’s eggnog cheesecake “is actually what started this bakery years ago!” and it’s also the baker’s personal favorite. The creamy, New York-style cheesecake is flavored with non-alcoholic rum and nutmeg, and it has a shortbread cookie crust. $45-$85.

The Baltimore Banner thanks its sponsors. Become one.

809 Light St., Federal Hill. 443-492-9565. codettabakeshop.com

The Buche de Noel from Bramble Baking Co.
The Bûche de Noël from Bramble Baking Co. (Bramble Baking Co. (Handout))

Bûche de Noël from Bramble Baking Co.

Small-batch bakery Bramble Baking Co. takes the artistic arranging of real flowers on cakes to the next level. Their Bûche de Noël is, unsurprisingly, exquisite. Chocolate sponge cake gets brushed with black currant syrup and wrapped with diplomat cream. And the frosting? Chocolate swiss meringue buttercream. Decorated with meringue mushrooms, flowers and herbs. Preorder for pickup Dec. 23 or Christmas Eve. $80.

5414 Harford Road, Hamilton. 443-438-4468. bramblebakingco.com

christina.tkacik@thebaltimorebanner.com

More From The Banner