To be jolly for many wonderful things, especially cake!
But not just any cake. Not even CAKEWORKS’s signature Strawberries and Cream, Chocolate Raspberry Decadence, Mocha Macadamia, Red Velvet, or Lemon Crunch cakes! (Then what cake, you ask?)
Christmas Delicacy: Stollen
We know that many of you have been patiently waiting for the arrival of our traditional Christmas Stollen–some of you have even popped in during the year asking for a loaf, to which we regretfully replied “Only during Christmas.”
Rejoice, for Christmas and CAKEWORKS’s Stollen are finally here!
For ten years, Chef Abi has been preparing this specialty German bread. The earliest stollen (circa 1400s), made very simply with oats, flour, and water, has evolved over time into a rich, sweetened cake laden with nuts, spices, marzipan, and candied fruits. Stollen is so cherished in Germany that it is celebrated with an entire festival in the city of Dresden. Every year since 1994, the Dresden Stollen Festival features the grandmother of all stollen–a giant stollen weighing anywhere from 3 to 4 tons–in a procession across the city with Dresden’s bakers and pastry chefs.
While a loaf of our stollen is not that big, it is surely delicious, and it is only made during the month of December. Chef Abi’s Stollen is a compilation of recipes (including her friend Mark’s) which she’s fine-tuned over the years. Preparing stollen is very similar to the process of making brioche (a rich, light, and airy bread that has lots of eggs an butter in it), which she learned in France. Stollen is a dense bread with rum-soaked fruit, almonds, and a roll of marzipan (almond dough) in the middle.
Chef Abi soaks the candied fruit right after Christmas for the following year’s batch. Marinating the fruit in rum for an entire year allows the fruit to soak up juices, which makes the stollen moist. Making stollen is a four-hour long process: the dough takes about 45 minutes to mix, and then it has its first proof (resting period for the dough), after which butter, fruits, and nuts are added. After resting for another 30 minutes it is divided into boules (rounds), and is allowed to rest again. The marzipan logs are shaped, placed in the middle of the rounds, the dough rests again, and is baked. Right out of the oven, the loaves are brushed with butter, which seals in the bread’s moisture and goodness. Once the butter sets, each loaf is powdered with sugar and wrapped. Stollen is lovely fresh, but it does keep for 2-3 weeks.
As you can see, stollen is a delicious labor of love, which can be eaten with tea or coffee for breakfast, or as a healthier option for dessert (it’s well balanced with the four essential food groups: sweetness, candied fruit, bread, and nuts).
- 12 oz loaf $12.25
- 16 oz loaf $15.95
- Available daily
Pumpkin Spice and Eggnog Cheesecakes
Yet another kind of delicious cake: Sharing the same texture as our traditional vanilla cheesecake, the flavors of these holiday cheesecakes are delicious. Our Pumpkin Spice Cheesecake has hints of pumpkin puree and spices, with a handmade gingerbread crust, and topped with CAKEWORKS’s very own pecan brittle candy. Our Eggnog Cheesecake is spiced with rum, nutmeg, and cinnamon, with a house-made graham cracker crust, and a scalloped whipped frosting.
These yummy cheesecakes make a great potluck offering, and are a delightful alternative to traditional holiday desserts.
- 7-inch cheesecake $22.00
- 9-inch cheesecake $36.00
- Please call the bakery to order in advance
We feature our Holiday Stollen and Pumpkin Spice and Eggnog Cheesecakes during the holiday month of December, so please stop by or call the bakery soon, we would love to see you!
Please give us a call at the bakery, or better yet, stop by. We look forward to seeing you, and Chef Abi and the entire CAKEWORKS team wishes you a very Happy Holiday season!
In celebration of the holidays, and the good family~work~friend~holiday gatherings that you’ll all be enjoying, we’d like to share with you some of the Holiday Delectables that we’ll be baking up for the entire month of December!
We have your CAKEWORKS favorite in four festive flavors, and adorned with icing and sugar decorations! These will be the talk of your next work or family gathering (but not before you let the little kid in you enjoy one of these treats first!)
- Rum-raisin Gingerbread with Cream Cheese frosting
- Dark Chocolate with Chocolate Peppermint filling and Peppermint frosting
- Vanilla Chiffon with Festive Green Buttercream
- Velvety Red Velvet
- 6, 12, or 24 pack of regular-sized cupcakes ($16.50/$33.00/$66.00)
- 6, 12, or 24 pack of mini-sized cupcakes ($9.00/$18.00/$36.00)
These lovely mignardises (little sweets or desserts) are available in CAKEWORK’s signature flavors of Green Tea, Liliko’i, Strawberry Guava, Caramel Sea Salt, and Chocolate Truffle, and are the sophisticated dessert option to take with you to that party where you will be surrounded by food connoisseurs These will surely impress, if you don’t eat them all yourself!
Gingerbread and Sugar Cookies
These don’t speak like Gingy, but they are as cute! And tasty. Our Christmas tree, Candy Cane, Star, Angel, Wreath, Stocking, Snowman, and Snowflake cookies are adorned with vibrant holiday icing. These make great favors for your holiday Christmas party and can be custom-designed!
- Five cookies: Gingerbread Man, Snowman, Bell, Stocking, Star
- Wrapped in a cellophane bag with ribbon $5.00
- Charming gingerbread houses adorned with colorful icing and candy galore!
- Please order 3 to 7 days in advance
- Small, Medium, or Large sized houses ($32.00/$49.00/$69.00)
Okay, maybe only scoot a over just a little, cupcake. . . we’ll always love you and your mini counterpart: your delicious cakey goodness, sometimes filled with a whipped cream or haupia surprise, always topped with rich frosting and happiness-evoking multi-colored sprinkles and adornments. You will always be our childhood, birthday, and pick-me-up-any-time-of-the-day favorite.
But the French Macaron! With it’s crunchy outside shell, soft, chewy center, and deliciously-flavored filling! is. . . irresistible.
The history of the French macaron adds intrigue to this delicate sandwich sweet. According to CAKE WORKS’s Pastry Chef, Abi Langlas, the cookie portion of the macaron–made of meringue and ground almond meal–has been around since at least the 1800s. It was in the early 1900s (according to Ladurée) that Pierre Defontaines, a cousin of the Ladurée family (think old French family, fancy tea salon in turn-of-the-century Paris, and modern-day purveyors of the macaron) “first thought of taking two macaron shells and joining them with a delicious ganache filling.”
On Chef Abi’s most recent trip to Paris this past February, she attended the La Coupe du Monde de Pâtisserie–the World Cup of pastry, if you will–where she saw that “French macarons were everywhere!” In the last few years, macarons have been on fire: one can find them now in almost every patisserie in Paris, they are wildly popular in San Francisco and most of California, and are increasingly featured as favors or in dessert bars at parties and weddings. Chef Abi began making them here at CAKE WORKS when she returned from Paris this spring.
Our current offering of flavors include Chocolate, Green Tea, Strawberry Guava, Liliko’i, and the all-time favorite: Caramel with a dreamy caramel sea salt filling (taste buds: salivate). Now, for you die-hard foodies, Chef Abi will get a bit into the mechanics of the macaron. She learned how to make them years ago when she attended culinary school at Westminster College in London. The macaron, a French sandwich cookie, is available in a plethora of colors and flavors. The cookie is made out of a meringue–a whipped egg white and sugar concoction, along with almond meal. The fillings are versatile, and usually are a fine matching of flavors between the filling and cookie; they can consist of jam, buttercream, or chocolate ganache. Macarons are the result of a sophisticated process–Chef Abi starts with an Italian meringue, which differs from a simple meringue in that it is cooked. In an Italian meringue, the eggwhites and sugar mixtures must be added at the exact moment when they are just the right consistency and temperature. No sooner. No later. Otherwise you risk cookies that are too flat, or bumpy. The mixture is then hand-piped, requiring the same amount of exactness (because no one really wants to eat a mis-matched macaron right?). They are baked and cooled. And then are filled with just the right amount of creamy goodness. Sometimes you will find an added treat inside, as in the case of the Strawberry Guava–a chunk of guava gel, or in the Liliko’i–a dollop of liliko’i curd, hiding beneath all that the buttercream goodness.
But, not too much, says our chef. A good macaron is crispy on the outside, chewy on the inside, and has just enough filling to give everything a good flavor. Chef Abi adorns our macarons with dark or white chocolate striping, a dusting of gold, or powdered sugar. Our macarons are great with tea or coffee, or dessert wine. Or a sip of enough lemon-infused water so you can clear your palette for the next flavor!
Come in to the shop to have one. Or a few. Or if you have a potluck gathering, take a box, your coworkers will love you for it. If you have a larger event, be sure to call us in advance for bigger orders. Custom build-your-own (within reason!) flavors or mini macarons can be ordered at a minimum of 3 dozen. They are stylishly sweet as a wedding favor, or you can create a rainbow of them for a dessert bar.
CAKE WORKS French Macarons are the perfect mignardise–little sweets and desserts, typically served at the end of a meal. But you don’t need to wait. . . Be decadent like the rest of us and have them whenever you want, as many times as you want, all throughout the day!Writing, food photographs, and styling by Trish Tolentino. Photos of Ladurée storefront and Chef Abi and friends by Abi Langlas.
Cakeworks received a wonderful review in “Cake walk” by Martha Cheng in the Honolulu Weekly on July 1, 2009. This is what she says about Cakeworks:
“Speaking of childhoods, when I was growing up, my otherwise sensible parents never thought anything wrong of eating cake for breakfast. And so in those days of innocence, leftover birthday cake was enjoyed with no guilt of calories, fat and arbitrary social stigmas. Since then, I’ve been appropriately accultured, but this morning, on a deadline for this piece, I’m digging into a Cake Works devil’s food cake, and I’m transported back to that time, where the only thing I can focus on is the decadent, fudgy frosting and rich chocolate layers (you didn’t think I could end this without a chocolate cake, did you?). How can a day that starts off with this be bad?
Many brides seem to think similarly: a marriage that begins with a cake like this might work out. Cake Works is a popular choice for weddings, with beautiful and whimsical (i.e. topsy turvy layers that only look like they’re going to fall off–we hope) cake designs. I’m pretty sure they could recreate anything you could find in those bridal magazines thicker than War and Peace. Oh, and they make face cakes. ‘Nuff said.”