Breadtalk’s new cakes and revamps of existing recipes
As Marie Antoinette supposedly said before the French Revolution, “Let them eat cake!” Breadtalk probably had the same idea when they launched five new cakes and revamped the existing ones, resulting in a staggering 12-cake introduction.
The 2014 New Cakes Collection sees more Japanese inspiration and techniques incorporated into the cakes. The new signature cakes include a range of flavours from Salted Caramel Surprise to Oreo Cheese cake.
Great Teatime Cakes
Among the new signature cakes, I felt that the Salted Caramel Surprise ($28.80-$36.80) was the best of the lot. The caramel flavour is evident and there is a surprise burst of gula Melaka genoise sponge layers.
The Chantilly cream overlay is also infused with caramel sea salt and a sprinkle of walnuts.
The Cheesecake Originale ($35.80) is also one for cheesecake lovers. This full-flavoured creamy cheesecake is decadent with a thin layer of Chantilly cream and berries. However, some of the cakes fell slightly flat.
The best reinterpreted cakes were definitely the Peanut Butter Better ($28.80-$36.80) and the Black Forest ($33.80-$43.80). If you like Reese’s Peanut Butter Cups, you’ll enjoy the former very much.
Creamy peanut butter icing layers a genoise sponge cake with caramel almonds encircling the cake. I practically scraped off all the icing to devour it.
The Black Forest Cake was a surprise shoo-in as well with a light chocolate almond sponge base, chocolate cream, the all-important Kirsch cream – a whipped cream infused with fruit brandy – and dark sweet cherries.
Failure to Launch?
However, I was disappointed in the Azuki Macha ($29.80-$39.80) cake as the green tea flavour was not strong enough and it was engulfed by saccharine-sweet Chantilly cream. They should have focused on green tea cream instead, in my opinion.
As for the Mango Paradiso ($32.80-$42.80), the mangoes appeared a little unripe, resulting in a sour punch.
Still, all in all, it is a good improvement for Breadtalk cakes as the texture and some flavours are better.
By Cheryl Chia