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Among the seemingly endless ways to indulge in the sweeter things in life, there is no other place that makes cake work like Cake Works.
The bakery, located across the street from Hawaiian Humane Society, offers a multitude of sweet-tooth satisfying desserts including custom cakes — whether for a wedding, birthday, graduation or anniversary — macarons, brownies, cupcakes and other pastries. As we continue our trek through summertime, Cake Works is taking its treats to a “berry” delicious level.
The Lemon Berry-misu ($19.25), for starters, is what owner Abigail Langlas calls a light, refreshing twist on traditional Italian tiramisu. Between the thick, creamy layers of mascarpone is a blend of raspberries, strawberries and blueberries.
Chocolate Raspberry Mousse ($19.25)
Lemon Berry-misu ($19.25)
Instead of the customary technique of soaking the ladyfingers in caffeine and alcohol, Cake Works soaks them in lemon syrup, which brings a light, zesty balance to the berry blend. Covering the dessert are fresh strawberries, raspberries and blueberries dusted with powdered sugar.
The Chocolate Raspberry Mousse ($19.25), on the other hand, is a chocolate-lover’s dream. Layers of chocolate chiffon, raspberries and chocolate mousse rest atop a base layer of chocolate almond cake. If that wasn’t enough chocolate, the cake is topped with a spread of dark Swiss chocolate glaze, white chocolate drizzle, white chocolate cigarette sticks and fresh raspberries.
“I think raspberries and chocolate go nicely together,” says Langlas. “But both desserts are nice, different dishes for the summer.”
As an added treat, Cake Works celebrates its birthday this July. Any customer who stops by to wish the shop a “happy birthday” receives a free birthday macaron. The French macaron is a white, birthday cake flavor topped with rainbow sprinkles.
2820 S. King St.
Monday-Saturday, 9 a.m.-7 p.m.
Sunday, 9 a.m.-6 p.m.