3011 Gulden Ln Suite 117
Dallas, TX 75212
On any given Saturday evening, you can find hundreds of people lounging in the endless stretch of outdoor patio dining that makes up the eclectic Trinity Groves. They are enjoying tapas, or possibility a hookah with friends. Everyone is so relaxed and the vibe is awesome. Around the corner from the main strip of restaurants lies the newly opened Cake Bar. A different vibe on this side of Trinity Groves. People with big eyes, enjoying their sugar high with endless slices of cake. This is where I belong, these are my people.
The line stretches 50 people deep, and wraps past the cash register, out the door, and down the stairs. While we are all seemingly patient on the outside, because we know it is only a matter of time before we will be cake wasted, I am still slightly resentful of all the people in front of me. What if the flavors I want are gone by the time I get up there? So many sugary thoughts running thorough my head. However, I know that I just have to accept my fate and vow to buy one slice of whatever is left when I make it to the register.
With a friend in tow, we made it to the register. I was amazed at the very happy, super friendly woman who took my order. You know she has served hundreds of slices of cake that day, and while they were only a couple of hours from closing, I felt as though I was her first customer of the day. Definitely something that impresses me when a business is this busy.
True to my word, we ordered one slice of each that was avalible. Hummingbird, Key Lime, Wedding, Carrot, Neapolitan, and Apple. I specifically asked (and then double checked) that she understood these slices would be to eat there. Sadly, when my name was called to pick up my order, I had six slices of cake stuffed in styrofoam containers. Maybe they want to heard people out because it is too crowded? Or possibility they didn’t think I was serious. But I assure you, two little girls can pack away 6 slices of cake if we try hard enough.
Slightly annoyed at the presentation of my cake (Nothing is worse than precious frosting sticking to the container). I wanted a plate dammit, with a pretty slice of cake; layers are far as the eye could see. However, I had to pick my battles because I knew those same already tainted slices would just get put on to plates. Plus, there were a good 75 hungry cake-goers in line that I did not want to make angry.
(Top Left to Right: Hummingbird, Carrot
Middle Left to Right: Wedding, Neapolitan
Bottom Left to Right: Key Lime, Apple)
We started with the Key Lime, because I adore the pie, and I am pretty sure I have never had a lime cake before. I was hoping that this cake would set the pace for the remaining cakes. Moist lime sponge, tart lime curd filling, and a creamy buttercream with a hint of lime. This was my favorite cake of the bunch.
Sadly, it was downhill from there. Each of the remaining slices were more disappointing than its counterpart before. The sponge was dry in every single cake. Each slice was at a differently level of decomposition. Some even to the point of crumbling away when I stuck my fork in. While the dry cakes are one problem, we also experienced a density problem in several slices.
So, I thought to myself. The cakes have definitely not been sitting out all day. They can’t even seem to keep one under the dome longer than 5 minutes before the whole cake is sold. No, this dryness is definitely a quality control issue.
I figured that opening weekend was rough, and they needed to work out a couple of kinks. Therefore, I wanted to give them the benefit of the doubt before writing my review. I went back two weeks later and bought a couple more slices. This time the Strawberry and the Red Velvet.
Bottom: Red Velvet)
Pleasantly surprised this time, that both cakes were moist, and no issues with overly dense cake. Not a fan of the nuts inside the red velvet itself, but that is just a personal preference. I was surprised by the strawberry cake to be honest. Strawberry has never really been on my list of favorite cake, but this one has changed my mind. It starts with a traditional strawberry sponge (that uses fresh strawberries, and not frozen.) The water content in frozen strawberries make them a bad choice for baking. Add to that strawberry filling, and a perfect cream cheese frosting, and it made me a strawberry cake lover.
I want to believe that Cake Bar has all of their kinks worked out, because a good old fashioned cake shop is something that Dallas has definitely lacked. Curiosity (and the strawberry cake) will have me back, but I want to give them some time to get things running smoothly.