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Cake Works

Digest Step Up to the Plate

February 23, 2014

Story By: Alana Folen | Photos by: Rachel Breit

TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: STRAWBERRIES AND CREAM CAKE: ($18 FOR 6-INCH, $30 FOR 8-INCH, $4 PER SLICE)

You can have your cake and eat it too at Cake Works, an award-winning patisserie that offers specialty cakes, cupcakes, French-style macarons and more. Chef and owner Abigail Langlas has always had an infinite love for baking, which began at the age of 8.

Dining Out recently captured the sweetness found in Cake Work’s best-selling Strawberries and Cream Cake. Yum!

“Cake Works is known for its cake customization designs. We bake everything from scratch,” Langlas shares.

Custard pastry cream oozes with a hint of richness. The creamy component is an integral part of this slice of heaven.

“This is one of our more refreshing dessert options because it doesn’t weigh you down. It’s also a popular cake for small weddings,” Langlas says.

The cake’s foundation is a layer of spongy and light vanilla chiffon, which closely resembles angel food cake. Langlas says egg whites do the trick when it comes to obtaining the chiffon’s perfect texture.

Strawberries and Cream Cake is nothing without a layer of homemade whipped cream accented with strawberries and additional dollops of whipped cream.

“You’ll find a layer of strawberries as you slice through the cake,” Langlas says, noting that the fruit adds a welcomed tartness to the confection. “I try to use local strawberries when possible.”

Cake Works

2820 S. King St.
946-4333
Monday-Saturday, 9 a.m.-7 p.m.
Sunday, 9 a.m.-6 p.m.

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