The Original Cakerie

Another not-quite-fair-to-you bakery to review: The Original Cakerie, bakery located in ... Canada.  Established in 1979, with locations in Delta, British Columbia and London, Ontario.

I say not fair to you, not because you might not go to Canada, but because they are a wholesale bakery, distributing to restaurants, hotels, and the like, not a retail storefront.   I discovered them from my catering distributor, which carries a few of their products.

"We create irresistible desserts, including visually stunning premium layer cakes and bars for customers in the United States, Canada, Asia, Mexico and the Caribbean."

The Original Cakerie makes products that don't normally sound that appealing to me ... cakes and bars.  Bars, much like cookies, live near the bottom of my list of exciting desserts.  Yet, I tried one of theirs, and I loved it.  Cake, same thing ... it can be good, but really, I'm only there for the frosting (and ice cream?) pairing.  But theirs?  Yup, fantastic.

I do actually recommend their baked goods.

Bars

The Original Cakerie makes a slew of dessert bars, although our distributor only carried three, two of which I wasn't interested in (Lemonburst, Triple Berry Crumble), but I wish I had been able to try the buttertar bar, or the "macaroon madness". 

Silk Chocolate Truffle Bar. (2019)

"Chocoholic’s Dream! Layer of silken truffle elevated over a chocolate shortbread crust loaded with chocolate chips with a jersey gyration of white and dark chocolate." -- GourmetXpress, Distributor

"Melt-in-your mouth truffle covering a chocolate shortbread crust and topped with a dark

chocolate ganache and adorned with swirls of white drizzle." -- The Original Cakerie

Ok, so I don't generally get excited about bars.  I don't generally tend towards chocolate desserts.  But this.  This was amazing.

The base was described as chocolate shortbread, but it reminded me of a brownie, albeit a hard one.  Good flavor, good texture, solid base.

But the "truffle", wowzer.  This one is hard to describe, I thought it would be like a mousse, but actually, it was like the center of a molten lava cake, just a cold one.  Underbaked chocolate cake.  Gooey, intense chocolate, amazing.  The flavor and texture were mind boggling.

Add on some dark chocolate ganache and a drizzle on top?  Yes, please.  Really great.

Will gladly have more and more of these.  Protip: add whipped cream to balance the richness! ****+.

Tripleberry Crumb Bar.

"Plump fresh strawberries, ripe red raspberries blended with a variety of other berries and fruits on an oatmeal crust and topped with a crunchy golden oatmeal topping."

Bars are never my thing, but, hey, I was a captive audience, so I gave it a try, particularly after the success of the previous bar.

I didn't care for it.  It was waay too fruity, which I realize sounds strange, but it was kinda like a fig newton, just, so focused on the fruit mush, even though it had a decently thick base and topping.  The base was ... kinda shortbread?  The topping was ok, it had coconut, good chunks, nice sweetness.  

But overall, not a winner for me.

*+.

Cakes

"The Original Cakerie’s product offerings are ideal for restaurants, cafes, catering affairs or any event you have in mind. Our decadent 12” x 16” half-sheet cake creations are filled with luscious ingredients such as 100% dairy whipping cream, pure fruit fillings, and European blends of milk and dark chocolates. "

I was impressed with their own marketing for the cakes, focusing on quality ingredients.  The cake lineup is about 40 varieties strong, but our vendor offered only 4.  I tried all but the more basic chocolate, but I really wish we were able to order the pecan streusel cake (sour cream cake with a coconut pecan shortbread base, cinnamon pecan streusel, and fondant?!) or the sticky toffee.

I was thrilled the cakes lived up to their marketing.

Golden Harvest Carrot Cake.

"Juicy fresh pineapple pieces, freshly shredded carrots combined with Pacific Northwest cranberries transform this wholesome buttermilk cake into a real labor of love. Our lightly spiced 3 -layer cake, generously sprinkled with toasted California walnuts and finished with a rich cream cheese icing is a celebration of colors and flavors." -- GourmetXpress, Distributor

"Lightly spiced cake with juicy pineapple pieces, freshly shredded carrots and cranberries sprinkled with toasted California walnuts and finished with a rich cream cheese icing." -- The Original Cakerie

This was good carrot cake.

Super moist and loaded with many juicy, flavorful goodies (carrots, pineapple, cranberries).  I liked the crunch from the nuts too.  The different add-ins were all well distributed.

It was 3 layers, each with a layer of cream cheese frosting between, sweet, flavorful.  The very top and the top inside layer were both just the right amount for my taste, but the bottom inside layer wasn't as thick, and I wound up with a few bites where I wanted more frosting.  But I know I like more than most.

Overall though, very good.  ***+.

Tuxedo Truffle Mousse Cake. (2019)

"A layer each of creamy dark chocolate and white chocolate mousse between three layers of marbled white and dark chocolate cake." -- GourmetXpress, Distributor

"Moist marbled cake separated by a layer each of dark chocolate and white chocolate mousse, smothered with dark chocolate ganache swirled with white chocolate." -- The Original Cakerie

Ok, this was even better than the other items from The Original Cakerie, if that is possible.  I adored it.  Thick of the best wedding cake you've ever had, and then magnify that.  And you get this.

The cake layers, super moist, buttery, decadent.  Not throwaway cake, and I'm really impressed with just how moist the cake was.  I didn't taste much distinction between the marbled bits, but, it didn't matter.

And then the mousses.  So.  Good.  Really creamy, really sweet, really rich.  The chocolate one was nicely chocolately.  The white chocolate, sweet and delicious.  And then thick dark chocolate ganache on top to balance it all out?  Just, delightful.  So many great things here.  I'm sure the fact that the cake was more than half mousse, rather than cake, did add to how much I enjoyed it.

I really enjoyed this cake, more than any other in recent memory.  And, due to the thick mousse layers, I didn't find myself needing ice cream to go with it! ****.

Tuxedo Truffle Mousse Cake. (2022-2023).

"A layer each of creamy dark chocolate and white chocolate mousse between three layers of marbled white and dark chocolate cake." -- GourmetXpress, Distributor

"Moist marbled cake separated by a layer each of dark chocolate and white chocolate mousse, smothered with dark chocolate ganache swirled with white chocolate." -- The Original Cakerie

I've had this before, and I continue to be impressed.  This really is good cake.  The marble cake layers are moist, both the white and milk chocolate mousses are quite rich and creamy, and the chocolate ganache on top is thick and full of chocolate flavor.  It is just, well, tasty.

****.

Update: I enjoy deconstructing this as well.  Taking just the chocolate mousse and ganache, adding fresh raspberries or strawberries, and whipped cream, and eating as a chocolate mousse.  Then, cake layers, warmed up, and topped with ice cream.

Alternately, warming up the cake AND chocolate mouse or ganache can be pretty amazing - turns into basically molten lava cake!

Tuxedo Chocolate Mousse Cake (2024).

"Made from scratch marbled cake layered between dark and white chocolate mousses. Finished with dark chocolate ganache and white chocolatey swirls. "

I have this frequently (once a month in fact, when my office gets it to celebrate the birthdays that month - thank you everyone for being born!), and I enjoy it every time.  As usual, I got several slices, and deconstructed it to make 3 different desserts: a chocolate mousse (which I added berries, whipped cream, and cocoa nibs to), a white chocolate mousse (again, added berries and whipped cream), and a cake (which I served with ice cream).  

The chocolate mousse was thick, rich, chocolately, and great as always.  Perhaps a bit too firm and pudding like for those who want a light airy mousse, but, I really enjoy it.  The chocolate ganache layer on top is even better, more intense chocolate.  ****.

The white chocolate mousse however is great too.  Again, a thicker, well set pudding more than a light mousse, but, again, I quite like it.  Sweet, some depth of flavor from the white chocolate, not just sweet, and definitely not cloying.  I like this nearly as much as the chocolate layer.  ****.

And finally, the marble cake, which is fine, moist enough, but the least interesting element.  ***+.

Chocolate Layer Cake (2023).

"Smooth and creamy chocolate icing is sandwiched between three layers of rich, made from scratch chocolate cake."

This was a pretty good cake.  The cake was moist and rich, great chocolate flavor.  The chocolate frosting was fudgey, thick, and also had great chocolate flavor.  Put them together and you have a nice chocolate dessert.  Even better when paired with vanilla ice cream, but great on its own too.

Above average for generic chocolate cake and frosting, ****.

Chocolate Layer Cake (2024).

"Three layers of intensely rich chocolate cake towered one on top of the other and sandwiched between silky smooth chocolate buttercream icing."

Last time I had this, I dubbed it "better than average chocolate cake".  

I was again impressed at how fluffy the frosting was, and how it had a great chocolate fudge flavor.  Better than average.  And again impressed with the cake, fairly moist, deep chocolate flavor.

This isn't an earth shattering great cake, but, it is definitely good, and far better than your generic chocolate layer cake from a grocery store.  ***+.

Lemons & Cream Shortcake. (2019)

"Triple layer shortcake with whipping cream and lemon curd."

After the success of the last cake, I ordered the final Original Cakerie cake available through our distributor, the Lemons & Cream shortcake, even though I knew I was unlikely to enjoy it, because I'm not a lemon dessert girl.  And I'm still not crazy about cake.

It was good, for what it was.  The white cake layers were quite moist.  The whipped cream was fluffy and a good portion.  And the lemon curd, well, it was lemon curd.  Tangy, lemony, and totally not what I like.  But I can see that this was a well made dessert, better than average for a frozen layer cake.  Just not for me. **+.

Lemons & Cream Shortcake. (2023).

"Triple layer shortcake with whipping cream and lemon curd."

After the not-so-good strawberry version, you might question why I tried the lemon, when I don't really care for lemon desserts.  Captive audience I guess, as it was served in my cafe at work.

I really did not care for it. Just like the strawberry version, I do not understand why they dub it "shortcake", when, in fact, it is just cake.  Not very good cake at that, but at least the cake was reasonably moist, although somewhat in a "hmm, that thawed out strangely" way.  The whipped cream though ... just tastes off.  Like the inside of a freezer.  Stale.  Not fresh.  I've had plenty of good frozen and defrosted desserts, but this is just not one of them.  The lemon curd layers were fairly standard tangy lemon curd.

Overall, just tasted bad. **.

Update: I had it again a few months later, and it was actually better.  Cake was moist, cream didn't taste funny, tangy lemon curd, tiny raspberry (?) am layer.   About on par with a grocery store cake. ***.

Lemon & Cream Shortcake. (2024).

"Made from scratch shortcake layered between real whipped cream and real lemon filling."

Yes, I dislike lemon desserts, yes, I had this before and didn't like it, and, yes, on behalf of all shortcake I'm offended that they call this shortcake, and yet ... I still tried it again when we had it at my office.

It was slightly better than I remembered.  The cake was moist, the whipped cream was standard.  It didn't taste stale nor freezer burnt, and the flavor was pretty basic, but not off putting.  It didn't taste fresh, but it didn't taste bad.  The lemon curd layers though were too tangy for my tastes, too eggy, just not what I like.  **.

Strawberry Shortcake (2023).

"Made from scratch shortcake is layered between fresh whipped cream and real strawberry filling."

I really wanted to like this.  Yes, I knew it wouldn't be actual shortcake, rather, a cake interpretation of it, and I knew the "fresh" whipped cream had been previously frozen, and the "real strawberry" filling was a goo ... so, really, NOTHING like strawberry shortcake, which, should be made with a fresh biscuit (NOT angel food cake, zomg), ridiculous ripe fresh berries you picked that morning, and, plenty of whipped cream.  THAT is strawberry shortcake.  Sorry, growing up in a strawberry picking family of serious dessert eaters and bakers left me very opinionated on this one.

Anyway, even knowing it would be a mass produced frozen cake with goo, I still had hope for it as a great fruity cake, just not a shortcake.

Sadly, although it looked pretty good, the cake was moist, the whipped cream layers decently generous ... it all just had an odd taste to it.  I can't quite place it, but it was just ... off.  It tasted fake, it tasted bad, I just really, truly, did not like it.  

I added fresh berries, I added coconut ice cream, I kept trying, but alas, there was just something so off about this.

**.