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Duff’s Cake Mix & Charm City Cakes West Come to Los Angeles

December 12th, 2012 by Sarah Auerswald

All it takes is one bite. One bite and you know you’re having the best cake you may have ever had.

cake tasting sampler plate at Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

cake tasting sampler plate at Duff’s Cake Mix

Duff Goldman has brought his famous Charm City Cakes to Los Angeles by way of Baltimore and Reality TV. The star of Ace of Cakes charmed the roomful of food bloggers and media when he talked about his career in the restaurant biz and why cakes don’t belong in the fridge.

(Hint: it has to do with starch and molecular structure, but don’t take my word for it: go ask a chemist – or Duff Goldman, who’s quite the expert.)

Duff Goldman with Diff sign Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

Duff Goldman, talking about cake

Charm City Cakes West is a big fabulous showroom where custom cakes are ordered and displayed, and right next door is Duff’s Cake Mix, a new concept store where you – and of course the kids – can pick out a cake and decorate it however you like. There are dozens of frosting colors and sprinkles to choose from, and it’s set up like a lab, with plenty of room to experiment. Perfect for a kids’ party, which is something they offer as well.

Charm City Cake creation - shrimp shish kebob cake Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

One of the Charm City Cake creations – a shrimp shish kebob cake

Flower covered wedding cake from Charm City Cakes West Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

Charm City Cakes West is also known for wedding cakes like this one

frosting colors at Duff's Cake Mix Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

frosting colors at Duff’s Cake Mix

many colors of sprinkles in jars at Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

sprinkles!

Goldman’s food philosophy is such that it wouldn’t allow him to make the kind of cakes you could buy in a supermarket. His training led him to decide that Swiss Buttercream would be the best kind of frosting for his cakes, and the fact that it has 40% less fat than a supermarket frosting? Bonus.

Goldman gets his flour from a miller in Oakland – a guy he met in culinary school years ago – who mills the flour slowly, so as to not activate the gluten too early. It makes for less output from the factory, but better cakes, which is why Goldman does it that way.

Yvonne and I were invited for a tasting one evening, and we tasted 6 flavors of cake: Cardamom Pistachio, Carrot, Vegan Chocolate, Chocolate Espresso, Butterscotch Walnut, and Ginger Green Tea – and they were all delicious, but by far the best was the Butterscotch Walnut. It’s light and airy, not clumpy and wet, like a cake from a box. The buttercream is also light, and there’s not too much of it, covering up the cake. It’s used as a garnish almost, and that’s just perfect.

As a side note, the Cardamom Pistachio was really good, just not the BEST, and I have to say I was sure I wouldn’t even like it. Shows what I know.

Yvonne Condes, Sarah Auerswald & Duff Goldman Duff's Cake Mix Duff Goldman Ace of Cakes Charm City Cakes

Yvonne, Duff Goldman, and Me (Sarah)

I had more cake (and sugar) that night than I’ve had in months (ever since starting our MakeBetter Challenge), but it was a delightful tasting and given Duff Goldman’s attention to details and high-quality ingredients, I feel it counts as a Qualitarian treat! Plus it was all delicious.

Sarah Auerswald is the co-Founder and CEO of MomsLA, a Community of the Top Mom Bloggers in Los Angeles and Orange County, and if she’s going to eat cake, it’s going to be qualitarian cake.

Sarah Auerswald (311 Posts)

Sarah Auerswald is the CEO and Co-Founder of MomsLA. She writes about life in LA while raising her 2 sons and is the founder of MarVistaMom.com. She was an English Major at Brown University, and yet nowadays feels free to ignore grammar rules anytime she wants. Like Now. She's married, uses a Mac, and grew up in Hawaii.


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