Quarter Sheets

"Hannah Ziskin has transformed the sheet cake. She takes her 13 years of experience creating restaurant desserts and pours it into what she calls “slabs” at pizza and cake spot Quarter Sheets. The nickname is appropriate for the size of the slices but belies their surprising lightness, each stack balancing equal parts fluffy cake and fillings in the form of custards or curds — more like a tiramisu, say, than a traditional layer cake. The weekly changing flavors have included a Sicilian olive oil chiffon with sweet corn custard and strawberry-geranium preserves, and poppyseed almond chiffon with lime curd and roasted peaches." - Martha Cheng