| rev:text
| - I returned to Cakes this week after seeing another review describing their changes. So-the interior is much better. They replaced the chairs/coffee table in front of the magazine rack with tall bar tables/chairs. It looks good and fits in with the modernist/retro vibe. The cereal and take out box fees are gone (good). They instituted discounted multiple cupcake packs, so I took home a six pack of large cupcakes. It was $3.00 cheaper than the six small cupcakes I got the first time. The prices fit the product now (although I am aware of the problems with rising ingredient prices). The staff was friendly, and I was able to get in and out quickly.
As for the cupcakes: they were alright, the best being the chocolate ones. They are still a bit bland, the crumb was a bit tough and dry; part of that may be due to a tad overbaking or sitting out in the open air. I do not know how long they sit before getting eaten. I think the recipes still need some work-a denser, moister cake would fit a 'cupcake' bar. I even wondered it they were using some kind of pre-mixed package for the cake batter instead of 'from scratch.' The cherry chocolate was the best that night; however, my sons did not like the cupcakes in general- too much greasy frosting..
I might decrease (what I hope is) the butter and/or cream cheese, and increase the powedered sugar to give the frosting a bit more body. They might tinker with some cooked frostings, as these have staying power and body, even in hotter weather.
I would also try for more intense flavors, thinking like this: the cake is either blander to show off the exquisite flavored frosting or more intense with the frosting as a supporting player. Even a vanilla cupcake with vanilla flavored frosting should use the best vanilla available so that the vanilla really stands out. I do not know if any of the employees are trained bakers, but haveing a consult w/a C.B. or CIA teacher from Chicago or perhaps even UIUC might be worthwhile. If this is their primary biz, then it makes sense to offer only the best, most memorable cupcakes possible. Really unusual combinations or oldies with a twist would be great, like those found in some of the recently published cupcake books, including vegan recipes. This is important for their takeout biz, and future large orders for receptions, parties, etc. Nevertheless, I hope they succeed and continue to work out the remaining kinks. Added 1 star and minus 1 $ now.
Driving through downtown Champaign, I spy a banner "Cakes on Walnut," and circle around. Aha! A cupcake bakery-only five years behind the emergence of the trend (which has already been declared, "old," by foodies, who insist the NBT will be "pies"..." Having been known for hunting down every cupcake spot in Chicago, I walk in. It takes 20 minutes to walk out with my cupcakes in tow (hmmm...not so good). I remembered all of this when I was checking my online account today. Six small cupcakes (including the $1.00 charge for the box! That is like slapping your customer for taking cupcakes home.) set me back $19.94. Problem? I can go to Fox and Obel for the biggest (bigger than their large), best cupcakes, made with the best ingredients for $3.00-and they do not even specialize in cupcakes! I am sure F & O's rent is higher than Cakes. I will leave aside their other offerings (and their inefficient footprint-they should check out The Bakehouse in Clayton, MO -St. Louis for a good example). After the novelty has worn off, what will they have? The cupcakes are ok, but not great, despite the 'sea salt caramel.' Either foodies will come (who will be more critical of the products) who have already been to similar places elsewhere or others will show up who do not know about, nor care for upscale flavorings-and they will balk at the prices. The biggest problem is that their venue must get repeat customers-and not just because they are the only ones offering novelty cupcakes. Other upscale bakeries will offer new cupcake combinations (easy enough) and poof!-their margin is gone! I really want to see better dining and bakery offerings succeed here, and perhaps we should look at new offerings in town as works in progress. My suggestions: drop the box charge-it is insulting to customers; lower the price for the small cupcakes or offer a 1/2 pack or dozen special (look at the successful cupcakeries elsewhere-they really make their money on bigger sales. Every time I sat inside a cupcake bakery, people would show up to pick up orders of dozens of boxes). Ditch the cereal (remember that cereal cafe that opened in Evanston and was featured in Bon Appetit? Well-it's gone)-or at least offer hand baked granola-it's easy to do! Keep some 'dry' soda for the once in a while customer, but don't advertise it so much. The test of success will be in the chilly fall-after the summer is over and the crowds are gone, and whoever wanted to try it out has done so. But what will you do to bring them back?
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