Putting creative twists on classic dessertsA La Carte Columns
July 17, 2016
Story By: Caitlin Basilio | Photos by: ANTHONY CONSILLIO
The dessert masters at Cake Works are always crafting new creations that’ll make your mouth water. Located on South King Street across the street from Hawaiian Humane Society, the local business offers an endless supply of uniquely designed cakes, pastries, cupcakes and many other sweet treats — all produced by the full-service bakery.
Chef and owner Abigail Langlas credits her team and their hard work for making each dessert as tasty as can be. The menu’s latest treats include Dulce de Leche Cheesecake ($23.50 for 7-inch and $38 for 9-inch), Rice Krispies Treats with Kahaluu Cocoa Nibs ($5.95 per bag), and Pop-up Eclairs ($4.95 each).
Dulce de Leche Cheese-cake is a classic New York-style cheesecake with a house-made graham cracker crust, topped with Langlas’ very own dulce de leche. “It’s really just caramelized sweetened milk,” says Langlas. The crew at Cake Works cooks a 10-pound batch over a bain-marie (water bath) for about three to four hours. “It’s a really long process and we have to stir it every 15-20 minutes, until it gets really thick,” she explains.
Next are the Rice Krispies Treats with Kahaluu Cocoa Nibs, which Langlas refers to as an “adult Rice Krispies Treat.” Each one is flavored with cocoa nibs, which are cocoa beans that are fermented, roasted and crushed. “They’re not sweet, but instead are crunchy and bitter,” describes the chef. “But mixed with the Rice Krispies Treats, they’re nice because it just gives it a bit of the cocoa flavor and a little bitterness.”
Additionally, the treats are made with a little extra love, as the cocoa nibs are grown by Langlas’ boyfriend in Kahaluu. “When I had this idea, I thought it was a way to elevate Rice Krispies Treats and sort of make it for a more sophisticated palate,” she shares.
Cake Works’ newest venture, Pop-up desserts, will start next weekend — available Saturday and Sunday. First up will be the bakery’s Eclairs, offered in lemon meringue and chocolate s’more. “It’s a sophisticated European dessert with a classic American flavor,” says Langlas. Calling to preorder is recommended, as there will be a limited supply.
2820 S King St., Honolulu
Daily, 9 a.m.-7 p.m., and until 6 p.m. on Sundays