Message from CakeLove
Back in August I said:
"CakeLove is one of those places you want to love so badly, but just can't. I love the backstory, but twice I have left unloving the dried-out baked goods. The first time i splurged on a three-dollar Amaretto cupcake and after a few short bites, was begging for a glass of milk to lubricate the pastry. Gave them another try with a slice of the five-dollar Strawberries & Creme layered cake (a best-seller), but again left wishing the three layers were actually "fluffy," like the description claimed.
From People Magazine to the Washingtonian, CakeLove always sparkles in magazine reviews. with bloggers, the opinions fluctuate a bit more-- DC Füd is a big fan. DCist and Don Rockwell-- not so much.
According to the DCist article.. "Frequent complaints we've heard from friends range from cake that is far too dry, icing that is the equivalent of a slab of butter with a consistency that's far too thick, generally overpriced products, and reports of gastrointestinal distress from even the smallest amounts of confection."
the ambiance is great, the charm, abounding. but in terms of the dryness factor, i think it was said best by Tom Sietsema this morning on his Ask Tom chat.
_______________________
Cake Love: Hey Tom: what's your take on the offerings at Cakelove, the bakery shop?I'm moving to downtown Silver Spring, where one is opening soon.
Tom Sietsema: I have yet to taste a slice of cake from there that isn't dry, frankly. The sweets need work.
_______________________
Petworth, Washington, DC: RE: Cake love Thank you for confirming my opinion of cake love's dry cake! All my friends rave about it. Whew! thanksAnd I always sit next to my wife when I have a chance at a restaurant. That poster must just be jealous!
Tom Sietsema: LOL"
Well, since then I've gotten their side of the dryness dilemma. CakeLove head baker Mary Meyers notes that, because of their special baking methods, the butter temperature plays a big role in the taste. The baked goods will taste dry unless they're at room temperature. No matter where you buy it-- from the CakeLove bakery counter, the display window at Love Cafe or the one at Marvelous Market, the baked good is served refrigerated, so Mary recommends supressing your own cake love for 15 minutes until the cold pastry warms up a bit.
Here's a message to the blogging community from our friends at CakeLove. Does this solve the CakeLove quandary..What do you think?
........................................................................................................................................................................
Dear Bloggers,
Thank you to the DC bloggers for commenting on CakeLove and Love Café! We love feedback because it helps us become a better bakery and cafe for Washington, DC. We always want to improve so we invite the comments and feedback! You can always send direct mail to iwantcake@cakelove.com.
Nothing is fat free at CakeLove! Butter and sugar are in, like, every single thing we make. The all-natural tip that we obsess about means nothing has preservatives and most everything is cold when it’s sold. But heads-up because that’s not how it’s to be eaten!
We want everyone who tries CakeLove to do it under one condition: @ room temp. The best way to enjoy CakeLove cakes and pastries is at room temperature. We use nothing but fresh ingredients so we’ve got no choice but to refrigerate most of the cakes & pastries before they’re sold.
We agree, cold cake ain't suitable for eating! Have your CakeLove and eat it, but only @ room temp!
With Love and Cupcakes,
Your friends at CakeLove and Love Café
posted by the kitchenette @ 1:09 PM
10 comments
10 Comments:
hmmm, now you've got me craving cupcakes. Maybe not from the controversial cakelove, but cupcakes nontheless! :)
I've been following this. They may be the critics darling, but people that actually eat there invariably say the same thing "eh."
I've also been reading repeatedly about butter content and letting the cake warm before consumption. Let me pose a question: just how many people do you know that enter a pastry shop, or any food establishment short of a restaurant where you are ordering an entreé and are willing to sit for 15 minutes waiting for their cupcake to reach room temperature. Good luck. It ain't gonna happen. Do you need to issue a caveat with each cake slice? "You will need to wait to achieve maximum eating pleasure." Please. Hello Dunkin' Donuts.
We're thinking of trying tomorrow and write a reivew. Our expectations are low given the disparate opinions.
You're right, it's only fair to give them another go. But the question is..what to do with my fifteen minutes? Roll out my yoga mat and perfect my downward dog?
Run across the street to Meeps to skim the racks? Find the nearest Dunkin' Donuts? Keep me posted on how your CakeLove sequel turned out..
Here's a very helpful bit about the eating process on the website. It has a serving guide for each product to maximize best results.
http://www.cakelove.com/pastries/cakecare.html
“CakeLove tastes 10,000 times better at room temperature,” said one customer about the New German Chocolate cake. It’s true and we strongly advise every customer to follow this simple instruction—serve CakeLove at Room Temperature.
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There are many reasons for a dry cake...Here's just one: Overmixing - which can happen whether preparing a small amount of batter or a large amount of batter. Also, how you mix the ingredients together, which goes hand and hand with overmixing. Professional baking is really a Science and an Art ;_).
If for example, when mixing the ingredients, sugar and butter should be creamed first, whisking until it is aerated very fluffy, pale, then adding the eggs, extracts/flavorings which, have also been partially whisked for better incorporation, then adding dry ingredients:flour,salt, leaveners (baking powder/soda - which have been pre-sifted,) incrementally, alternating with liquid until combined, which should take no more that 2-4 minutes, should result in a moister cake. However,if mixing all of the ingredients together at the same time, overmixing will occur as it takes more time for each of these ingredients to bind together.
Baking a delicious cake is not an undertaking that should be attempted by the lazy or hurried baker, as it takes time and several steps to achieve the desired results, i.e., a moist cake -
Hope this helps
CQ
Now buttercream is yet another topic....
This post has been removed by the author.
There are lots of good reasons it must be eaten at room temperature. For one, Americans are spoiled and used to American buttercream, that stuff everyone else uses. It's confectioners' sugar and hydrogenated shortening. It has a shelf life of a thousand years.
Refrigerated butter is going to taste like a stick of butter. Melted butter, though, has a different flavor entirely. That's one reason you have to eat Cakelove products at room temperature.
The other is that most other places make their cakes with oil. Oil hides the sin of dryness. Even though it replaces the texture with oiliness, we believe we are eating something moist. Again, at room temperature, the butter in the cake can soften, and the cake will taste moister.
These aren't perfect cakes. Even at room temperature, my husband thought the cupcake a tad on the dry side. But I just wouldn't compare Dunkin' Donuts to Cakelove. You might as well eat a Tastykake.
Mostly Cakelove gets its bad rap from people who have no clue what buttercream is supposed to taste like.
I got a spoonful of it straight out of the mixer yesterday over at the Canton store in Baltimore, and damn, it rocked.
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