Cake Bake Shop at the BoardWalk is now open

[reddog21]

I don't know how "fresh" the cakes will be since there not made onsite. There's no way there would be a need for a commercial bakery for one restuarant so the location has to be making cakes for there online buisness.

" most of the baked goods will be made offsite at a commercial bakery in Osceola County, Florida, just one county away from Orlando’s Orange County. the new 31,200-square-foot commercial bakery can be found “within the Trinity Industrial Park just off Poinciana Boulevard. It’s located about a mile south of the Poinciana SunRail station.” This location is the company’s third-largest so far and was purchased even before Rogers closed the deal for the Disney World location. The offsite location is meant to keep up the heavy volume of baked goods produced, while the restaurant’s main objective is to serve savory food. The offsite bakery, according to Rogers, is the best way to have quality baked goods at the rate demand requires"

 

[Madteaparty001]

Both those cookies would be a pass from me. We tried the Gideon’s, which looks amazing. We really didn’t care for the half baked texture. And I need waaay more chocolate than that CBS one has. I’d just keep my money & save my calories for something else.

Back when I could eat wheat, DH and I found the Gideon's cookies to be fine, it wasn't bad but it wasn't amazing either. After putting it in the freezer I found I enjoyed it much more and the chocolate flavor was more pronounced, this could be because sugar is harder for our taste buds to detect at lower temperatures so other flavors become more prominent. I also think the harder texture was more enjoyable especially when combined with a hot drink (tea for me, coffee for DH). I would encourage giving it a second try in this way as I've heard others say the same.

There is no saving the cake though, sooo much buttercream, one layer of that would be enough for the amount of cake they give you in my opinion (yes I was that weird kid that scraped frosting off cupcakes so I didn't have to eat it).

 

[focusondisney]

Back when I could eat wheat, DH and I found the Gideon's cookies to be fine, it wasn't bad but it wasn't amazing either. After putting it in the freezer I found I enjoyed it much more and the chocolate flavor was more pronounced, this could be because sugar is harder for our taste buds to detect at lower temperatures so other flavors become more prominent. I also think the harder texture was more enjoyable especially when combined with a hot drink (tea for me, coffee for DH). I would encourage giving it a second try in this way as I've heard others say the same.

There is no saving the cake though, sooo much buttercream, one layer of that would be enough for the amount of cake they give you in my opinion (yes I was that weird kid that scraped frosting off cupcakes so I didn't have to eat it).

Lol, just different taste buds. I brought some cookies home & put them in the freezer, also warmed 1 as was also suggested…still didn’t like them. I scrape my cake icing off & save it for the end…it’s the best part.

 

[Dave006]

I don't know how "fresh" the cakes will be since there not made onsite. There's no way there would be a need for a commercial bakery for one restuarant so the location has to be making cakes for there online buisness.

The same article you quoted indicated the online orders would still be based in Indiana.

"Rogers said online orders will continue to ship from the Indiana location, while the Florida facility will bake exclusively for the Disney operation."

I think CBS says they bake fresh daily, but I can’t imagine them throwing out a whole cake that hadn’t been touched at the end of the day, I don’t know maybe they do.

They indicate that there are no preservatives and they are meant to be consumed in a day. Does that include the sponge layers, I have no idea. Here is the quote concerning "Made Fresh Daily".

"Everything we make at The Cake Bake Shop is made fresh daily. We use all Swiss Meringue Buttercream caused by creating a meringue with egg whites and sugar. Then we add all European-style butter and a splash of vanilla."

source: https://thecakebakeshop.com/pages/faq

Do you offer gluten-free/diary-free/egg-free/ or vegan Deserts?

We are a European-style bakery with wheat and dairy products in most of our desserts. We offer a gluten-free cake slice, gluten-free brownie, and our Marie Antoinette and Macarons (made with almond flour).

Any whole cakes, other than the Earls Court, Millionaire, Cookie Dough, and Cookies and Cream, can be made gluten-free with a $15 upcharge. At this time, we do not offer any vegan choices; this may change in the future.
Dave

 

[bdrex28]

So as much as I tried to not venture into CBS my wife highly encouraged me to join her, lol.

We ate dinner at CBS last night, October 31st.

It's a very nice place on the inside, you can still see they're working out some bugs on seating customers etc.

My wife ordered the quiche and I ordered the two choice option of chicken salad croissant and French onion soup.

All of it was quite good. We ended up also getting the raspberry cake slice and coffee.

The cake slice was large and can easily be shared. We only ate half of it between the two of us. The cake was fresh and very light but we both agreed it had very little flavor at all. Perhaps other options provide more flavor. Not bad, but we'd have preferred a bit more raspberry.

I'd rate overall as a nice place to try. Even though I originally didn't want to go, I was wrong and the food was good. Lol

I should add I believe our final bill before tip was about $78. They did not give a DVC or AP discount but we did receive 10% for Disney Chase.

Iced Tea
Water

Quiché
Choose Two (chicken salad croissant and French onion soup)

Raspberry Cake Slice
Two Cafe Illy

 

[maverik85]

All of these same arguments were made for Starcruiser as well.

Yes but that is still a bit different. an overpriced slice of cake for $20 is still a lot different than $5000 for a two night hotel stay. Also, this has more return-ability to me than Starcruiser as it isn't taking out a huge chunk of time from a vacation. The people that could afford Starcruiser were probably one and done for it as that doesn't allow you to do other stuff with it and is a large chunk of money upfront too. CBS is just a quick pitstop on your trip.

 

[Dave006]

We ate dinner at CBS last night, October 31st.

Were you a walk-in or did you have a reservation? Since they have reservations on OpenTable.

Dave

 

[bdrex28]

Were you a walk-in or did you have a reservation? Since they have reservations on OpenTable.

Dave

We just walked up and added our name to the list. It was roughly 515pm and we were seated around 540pm. We're staying at BWV so quite convenient.

We had a great waitress named Lola that we recognized from other Disney restaurants over the years. She's always very nice.

 

[reddog21]

The same article you quoted indicated the online orders would still be based in Indiana.

"Rogers said online orders will continue to ship from the Indiana location, while the Florida facility will bake exclusively for the Disney operation."

Do you understand how large 31k sq.ft is? The avg commercial bakery that supplies restaurants/grocery stores is over 10,000-20,000 sq ft what she built is 31k. Unless she's the worst business ower or is laundering money I don't believe a word she says.
Now if the plan was to start selling her baked goods throughout Disneyworld(similiar to Jofferys) then I would believe she needs that size faciility but for 1 restaurant that's a joke.

 

[Dave006]

Do you understand how large 31k sq.ft is?

Oh my understanding is quite accurate since this space is almost 6 times the size of my house's finished space. However I also know how the "reports" are not always correct in reporting statistics but they are pretty good with direct quotes. My personal view is that the 31,200 sq. ft. is likely the total and not the finished space.

However we will need to wait until we have a DIS member or Vbloger with a tape measure swing by for a measurement.

Now if the plan was to start selling her baked goods throughout Disneyworld(similiar to Jofferys) then I would believe she needs that size faciility but for 1 restaurant that's a joke.

I wondered the same thing for about 30 seconds but with all the point of sale locations, and convention venues it would not be large enough. Disney has multiple locations where baked goods are produced daily. Multiple Commercial kitchens...

Dave

 

[AaronB]

The same article you quoted indicated the online orders would still be based in Indiana.

"Rogers said online orders will continue to ship from the Indiana location, while the Florida facility will bake exclusively for the Disney operation."


They indicate that there are no preservatives and they are meant to be consumed in a day. Does that include the sponge layers, I have no idea. Here is the quote concerning "Made Fresh Daily".

"Everything we make at The Cake Bake Shop is made fresh daily. We use all Swiss Meringue Buttercream caused by creating a meringue with egg whites and sugar. Then we add all European-style butter and a splash of vanilla."

source: https://thecakebakeshop.com/pages/faq

Do you offer gluten-free/diary-free/egg-free/ or vegan Deserts?

We are a European-style bakery with wheat and dairy products in most of our desserts. We offer a gluten-free cake slice, gluten-free brownie, and our Marie Antoinette and Macarons (made with almond flour).

Any whole cakes, other than the Earls Court, Millionaire, Cookie Dough, and Cookies and Cream, can be made gluten-free with a $15 upcharge. At this time, we do not offer any vegan choices; this may change in the future.
Dave

Question for people more experienced with baking; I see a bunch of mentions of "European-style" and the reference to European-style butter.

I know that US and European palettes can be very different, especially when it comes to sweets. I would be interested to know if reviews that say things are more bland/not strong in flavor is a result of US foods being more sugary in general. And, thus, for people from European countries if they enjoy it more because they find it closer to what they would receive back home.

 

[Madteaparty001]

Question for people more experienced with baking; I see a bunch of mentions of "European-style" and the reference to European-style butter.

I know that US and European palettes can be very different, especially when it comes to sweets. I would be interested to know if reviews that say things are more bland/not strong in flavor is a result of US foods being more sugary in general. And, thus, for people from European countries if they enjoy it more because they find it closer to what they would receive back home.

European butter is supposed to be churned longer resulting in a higher fat content. America defines butter as 80% butterfat while Europe defines butter as 82%-90% butterfat (someone please correct me if I'm wrong). This should actually result in more flavor, not less. They also tend to have less salt in the salted butter or avoid using salted butter at all. That was the most noticeable difference to me when I went to the UK. I find grass fed butter has a noticeably different taste as well.

ETA: Anyone who wants to try at home, if you can find Plugrà butter in your store give it a whirl, my sister trained and worked as a pastry chef and swears by it.

 

[NYCgrrl]

Question for people more experienced with baking; I see a bunch of mentions of "European-style" and the reference to European-style butter.

I know that US and European palettes can be very different, especially when it comes to sweets. I would be interested to know if reviews that say things are more bland/not strong in flavor is a result of US foods being more sugary in general. And, thus, for people from European countries if they enjoy it more because they find it closer to what they would receive back home.

European style butter has a higher percentage of butterfat than most American butter. Which is why many novice and veteran home bakers as well as higher level commercial bakeries use Euro style butters such as Plugra, Ploughgate, Kerry, etc.
There are also differences in flavor extract manufacturing in USA and most of Europe. As well there can be the difference in serving sizes.

I think people from other cultures should taste for themselves and judge

I can say that from what I’m reading CBS uses many ingredients not found in other products made at WDW.

ETA: very nicely written (and much faster,lol) @Madteaparty001
Not a pastry chef for sure but just got 5 lbs of Plugra delivered for the dreaded freezer.

 

[GADisneyDad14]

May have been posted at some point along the way as it's dated January 2024, but a nice video of the off-site facility. This type of build-out ain't cheap.

ARCO Murray proudly celebrates the completion of a state-of-the-art 31,200 SF commercial bakery for The Cake Bake Shop in Kissimmee, Florida. Tailored for the production of cakes, desserts, and other baked goods, the design/build commercial bakery accommodates mixing, baking, savory kitchen, finished goods, dishwashing, storage, distribution, and offices. The bakery area features epoxy flooring, four 38°F walk-in coolers, two -10°F walk-in freezers, and multiple kitchen exhaust hoods.

 

[Dave006]

European butter is supposed to be churned longer resulting in a higher fat content. America defines butter as 80% butterfat while Europe defines butter as 82%-90% butterfat (someone please correct me if I'm wrong). This should actually result in more flavor, not less.

European butter does have a higher butterfat content than American butter, on average about 6% more. You are right about European butter but that is only part of the story. Not trying to be repetitive but but for comparison here is what The Cake Bake Shop includes in their Buttercream recipe.

We use all Swiss Meringue Buttercream caused by creating a meringue with egg whites and sugar. Then we add all European-style butter and a splash of vanilla."

Our normal American Buttercream recipe is much sweeter, made with butter, shortening, powdered sugar, vanilla, and sometimes milk or heavy cream (my favorite). The powdered sugar in American Buttercream not only makes it much sweeter, but it also has a more dissolving texture.

Dave

 

[bdrex28]

Question for people more experienced with baking; I see a bunch of mentions of "European-style" and the reference to European-style butter.

I know that US and European palettes can be very different, especially when it comes to sweets. I would be interested to know if reviews that say things are more bland/not strong in flavor is a result of US foods being more sugary in general. And, thus, for people from European countries if they enjoy it more because they find it closer to what they would receive back home.

I've been to Europe many many times and dozens of nations. It's not the European butter imo, which I suspect is a marketing ploy. It's just a different taste. Her raspberry cake was good but the frosting was near tasteless to both my wife and I. Maybe a bit more vanilla if I were changing it. I cannot speak to anything other than the raspberry champagne cake.

 

[Madteaparty001]

Our normal American Buttercream recipe is much sweeter, made with butter, shortening, powdered sugar, vanilla, and sometimes milk or heavy cream (my favorite). The powdered sugar in American Buttercream not only makes it much sweeter, but it also has a more dissolving texture.

Dave

Maybe that's why I dislike it so much. Sounds like CBS would be great for me to try, if only they offered more GF cake options besides mint. I'd love to try the millionaire's cake as caramel is a weakness of mine but it's specifically excluded from GF custom orders.

 

[NYCgrrl]

I've been to Europe many many times and dozens of nations. It's not the European butter imo, which I suspect is a marketing ploy. It's just a different taste. Her raspberry cake was good but the frosting was near tasteless to both my wife and I. Maybe a bit more vanilla if I were changing it. I cannot speak to anything other than the raspberry champagne cake.

It’s funny because at first glance that was the cake that caught my eye. Then I realized the only raspberry flavor came from the fresh ones on top and I lost interest; out of season berries can be so pretty but tasteless. Wish there was a cake with lemon curd but only the bars so guess I’ll try that or the key lime pie which has been described by others as not being puckeringly tart. That would be a good thing for me.

 

[hcortesis]

May have been posted at some point along the way as it's dated January 2024, but a nice video of the off-site facility. This type of build-out ain't cheap.

ARCO Murray proudly celebrates the completion of a state-of-the-art 31,200 SF commercial bakery for The Cake Bake Shop in Kissimmee, Florida. Tailored for the production of cakes, desserts, and other baked goods, the design/build commercial bakery accommodates mixing, baking, savory kitchen, finished goods, dishwashing, storage, distribution, and offices. The bakery area features epoxy flooring, four 38°F walk-in coolers, two -10°F walk-in freezers, and multiple kitchen exhaust hoods.

This Gwendolyn woman has LOTTTTTTTTT of money behind her and plans on doing a Large volume of business.

 

[bdrex28]

It’s funny because at first glance that was the cake that caught my eye. Then I realized the only raspberry flavor came from the fresh ones on top and I lost interest; out of season berries can be so pretty but tasteless. Wish there was a cake with lemon curd but only the bars so guess I’ll try that or the key lime pie which has been described by others as not being puckeringly tart. That would be a good thing for me.

I'm all in on lemon with you. I believe they had some lemon bars in the bakery but I don't recall.

There is raspberry in between the bottom two of the Cake sections but it's just a little bit. Here's a photo from our piece. It's the icing that needs flavor but I'd be great with more raspberries.