The Original postkake is a honey-glazed hazelnut cake with a chocolate truffle crust. Postcakes are delivered through the mail in two to three days.

Rossmoor Pastries, Signal Hill, Calif., known for its wedding and special occasion cakes, is bringing the popular Swedish postcake concept to the United States.

The postcake was developed by Swedish baker Bo Sundstrom. He received the top prize with his Postnöt formula in the Swedish Postal Service's contest to bake a cake that could be sent through the mail. Sundstrom has sent more than 200,000 postkakan (postcakes) to 70 countries from his bakery in Sweden.

The postcake was tested in the American market during a two-year period, and the positive response from customers showed a need for more production space. “Rossmoor Pastries is an ideal partner,” Sundstrom said. “It's a bakery with 87 employees and an enthusiastic management team that is thrilled to include the postcake in its line of products.”

Sundstrom recently spent a week training the Rossmoor team how to make the special “Swedish mix” that is the postcake's hallmark. The postcake program includes three cakes: the Original, Sacher and Lemon. The Original is a honey-glazed hazelnut cake with a rich chocolate truffle crust. Postcakes are delivered by Priority Mail in two to three days in an elegant box with a personalized gift card.

“We are very excited about having had a top-notch Swedish chef working in our bakery and cultivating valuable networking opportunities with fellow industry professionals in Europe,” said Charles Feder, owner of Rossmoor Pastries. “The postcake will complement our bakery's tradition of creating the finest celebration cakes.”