Cake Bake Shop at the BoardWalk is now open

[Threehearts]

I'm not surprised that they extended breakfast hours. It's the cheapest meal to make so they can charge outrageous prices for very little food value for a longer time. Huge moneymaker for restaurants and you can use up lots of leftovers with breakfasts the following day. Being a chef, it is one of the reasons that I avoid brunch when dining out.

I do understand that the pink princess decor is priceless to some people and I respect that. Others find the food to be worth the pricing. We all enjoy different aspects of restaurants that we patronize. I understand that children also find the experience magical.

 

[HyperspaceMountainPilot]

I'm not surprised that they extended breakfast hours. It's the cheapest meal to make so they can charge outrageous prices for very little food value for a longer time. Huge moneymaker for restaurants and you can use up lots of leftovers with breakfasts the following day. Being a chef, it is one of the reasons that I avoid brunch when dining out.

I do understand that the pink princess decor is priceless to some people and I respect that. Others find the food to be worth the pricing. We all enjoy different aspects of restaurants that we patronize. I understand that children also find the experience magical.

I love breakfast food but hate waking early in the morning. With the time change from California, I gave up trying to get breakfast/brunch there, but if they run it until closer to lunch time we will probably work it into the rotation.

 

[Judique]

I love breakfast food but hate waking early in the morning. With the time change from California, I gave up trying to get breakfast/brunch there, but if they run it until closer to lunch time we will probably work it into the rotation.

I was able to do a walk in for breakfast on my Dec 2025 trip. I had eggs benedict, the regular kind. Can't remember exactly but it may have been on the menu as a variation also. I think they used a croissant. In any case it was very good and my waiter was friendly. On my February trip we went to breakfast off site at a place called Keke's. It was equally as good food wise but price difference $26 at CB $15 at Keke's. (price before tips or drinks). I would return to both but the ease of walking over from BWV's versus driving made CB the winner. Also, Keke's was packed and noisy with utilitarian dishes and flatware. I like the more upscale stuff, and the quieter seat I enjoyed. At Keke's I enjoyed having breakfast with a group of local friends.

I'll go back to either on my next visit if I feel like something and I'm hungry at the moment. I rarely commit to reservations when I'm by myself and can usually get into many places for breakfast food. Later in the day if I dine somewhere I'm usually packing 2/3rds in a box after eating so I tend to avoid a lot of evening dining. It's not the cost, it's just that I tend to be a bit of a grazer, which is why festival food appealed for a long time. Now, that seems to have deteriorated in quality - but maybe that's just me. (Yes, it's me. I'm picky about food and quality of food.) Being a 'one' definitely got me in the door at CB.

 

[Minnie1222]

I recently saw a review where the person described the frosting on their cake as foul & awful. While I cannot speak to the overall authenticity of CBS's cakes, what was described sounded like the very essence of a French buttercream.

Understandably, the "plain" flavor and "lard" texture of French buttercream is not for everyone, but complaining that it tastes like butter is like calling out a croissant for having air pockets. It seems the critic in this case may have misunderstood the intended profile of the product.

 

[RealBlast3]

Having read through the various opinions, I don't understand the acrimony because all of the opinions are correct. More than one fact can be correct at the same time. I have dined there a couple times now. The prices are high, the building is very pretty, and the food is very good quality but that doesn't mean it is necessarily appealing to @muppets3d 's friends. FWIW, I enjoy the food. Its better quality than most of the food offered at WDW. But I also understand that the pricing can make some people cringe. Nothing wrong with that. I will admit, though, I don't understand the complaints about the cake being frozen. The cake slices are not served frozen. Whomever told you that is mistaken. That said, I am certain the cakes were frozen at one time. I'm glad they were. Otherwise, it would be like eating cardboard (cakes are frozen to lock in moisture; its pretty common and most people do not realize that the cake they purchase at a restaurant or store that is not a bakery has been frozen at some point)

My favorite local Italian restaurant/pizza parlor once revealed to me most of their desserts from their cheesecake to their pastries were shipped frozen to them by a bakery. I was shocked. Never was a problem for me except that one time the Tiramisu dessert I ordered was still clearly not totally defrosted. So I guess this is a common practice at places. Which explains why sometimes they make a big deal about how certain desserts have been made "in-house". I think if you don't see a restaurant brag about how something is made in house in terms of desserts, it's probably been shipped there Frozen

 

[Kimbeecakes]

I recently saw a review where the person described the frosting on their cake as foul & awful. While I cannot speak to the overall authenticity of CBS's cakes, what was described sounded like the very essence of a French buttercream.

Understandably, the "plain" flavor and "lard" texture of French buttercream is not for everyone, but complaining that it tastes like butter is like calling out a croissant for having air pockets. It seems the critic in this case may have misunderstood the intended profile of the product.

Sorry to nitpick here, but I think CBS uses a Swiss or Italian meringue buttercream. French buttercream would be much richer as it uses an egg yolk custard base, rather than whites. If the cakes were served closer to room temperature, I think they would be palatable to more people. The meringue buttercreams don’t taste best when eaten as cold as we’ve been served those slices. I do think these cakes are well made and we love them, but I can see how they aren’t for everyone.

 

[Minnie1222]

Sorry to nitpick here, but I think CBS uses a Swiss or Italian meringue buttercream. French buttercream would be much richer as it uses an egg yolk custard base, rather than whites. If the cakes were served closer to room temperature, I think they would be palatable to more people. The meringue buttercreams don’t taste best when eaten as cold as we’ve been served those slices. I do think these cakes are well made and we love them, but I can see how they aren’t for everyone.

I am definitely not a baking expert. I also don't know which cake they had, but the description just sounded a lot like the yellow French frosting/filling I had as a kid. It wasn't my favorite, but the extended family loved it.

It's good to know that CBS cakes should be eaten close to room temperature due to their specific frosting. I occasionally order their cakes online and often wonder why they have to sit at room temperature for 2 to 4 hours after thawing. Oops .

 

[Threehearts]

I was trying to find a COMPLETE ingredients list for the buttercream most often used on the cake slices at the CBS and I can't find it anywhere. I would think that because of potential allergies, the ingredients should be listed somewhere. I'm looking for a recent list. I know the ingredients in the different types of buttercream recipes but often a particular shop will not adhere to the general recipe(which is fine) and add stabilizers etc.

 

[Minnie1222]

I was trying to find a COMPLETE ingredients list for the buttercream most often used on the cake slices at the CBS and I can't find it anywhere.

Williams-Sonoma has the ingredients listed on the CBS cakes on their site. I just looked at my two favorites and Kimbeecakes is 100% correct. The frosting is Swiss meringue.

 

[Threehearts]

I am more of a savory cook but in culinary school we definitely didn’t have all of those additives and preservatives when we made Swiss buttercream. Actually we had none.

Could those be the reason that people are complaining of the taste?