Sunday, December 21, 2008
What follows here is a love story between Cakespy and Make My Cake.
We met this bakery years ago, at its old location, near the 2 and 3 train entrance on 110th Street. The location was unlikely, near a fried chicken joint, correctional facility and a dentist office, all on the north side of Central Park. You could smell the cake from a block away, its sweet sugary scent compelling more than one early morning commuter to have a cupcake for breakfast. The cupcakes were sweet--so sweet, in fact, that they have the power to make a black coffee taste as if it's had sugar added when consumed together. In fact, the first time we visited, one of our spies had to double check as to whether or not sugar had been added to the coffee. It hadn't--the cake was just that sweet.
Since then, Make My Cake has grown out of its space and moved into a gorgeous spot on 116th street (with another location/operations center at 2380 AC Powell Blvd.--owner JoAnn Baylor manages this spot, while daughter Aliyyah managest the 116th Street location). To us, this new location embodies everything a bakery should be: it's got a beautiful awning and entryway (exciting to walk into); it's thoughfully and sweetly decorated with cake paraphenalia, yet manages to escape looking saccharine with funny touches like a sculpture of a voluptuous little baker lady; it's got a well-stocked pastry case which lends itself to gaping and many sweet moments of indecision, and the employees are friendly and willing to offer suggestions (on a recent visit they suggested the strawberry cupcake, made with fresh strawberry bits in the frosting, in case you were interested).
Have we mentioned that we love this place?
Of course, appearances aside, what keeps us coming back is the cake. Owner JoAnn Baylor originally hails from Mississippi, and the cakes do seem to subscribe to the laws of Southern cookery--that is to say, don't skimp on butter or sugar; use fresh ingredients; and--very importantly--make 'em pretty. These are not necessarily subtle cakes--but they are good, with light (almost springy) cake which somehow still manages to be very rich, moist and buttery, and thick, dense, frosting with a touch of "bite" to the texture. And sweet. In fact, just as we remembered it, so sweet that it would be overkill to add sugar to your coffee. To some, this may sound like a bad thing. Fair enough, although we can't say we understand you. But to be sure, we're not alone in our love--their cakes have captured the attention and love of not only Cakespy but actual celebrities too, including P. Diddy, Vanessa Williams and the entire NY Knicks team.
Make Make Cake, we love you.
For more information, visit makemycake2.com.