I was flicking through my pictures folder and came across these old pictures I have. It's from one of my indulge myself sessions I had at Bakerzin in Bangsar Village long long ago - so long that I have lost the receipt! My original plan with these photos was to feature their different cakes but then I never got round to sampling anymore or taking their pictures every time I ate a take out cake. Bakerzin seems to be the all time favourite of the family - my niece is a fan of their Mango Mousse cake. She's somehow converted her love for the Mango Tart at Strudels to the Mango Mousse cake nowadays. Try that as it's really yummy - layers of light mango mousse with mango cubes and sponge cake.
The Sumatra above was pure chocolate i.e layers of dark chocolate, white chocolate and coffee mousse encased in a chocolate ganache. The chocolate ganache is a bit strange as it's kinda jelly like hence I suspect they must use some industrial technique to ensure it's smooth all the time. The cafe uses Valrhona chocolate as they display the chocolate brand all around their outlet. Sorry, no picture of the inside of the cake as I was too busy digging into it while struggling with a conversation with a friend who was asking me where to get a Spanish translator.
There's also a teatime promotion they run - a coffee plus cake for I think approximately RM16. I had a teeny weeny cup of macchiato that came with their signature swirly heart on top except the heart was not too perfect.
Give this place a try if you want to indulge as the cakes are quite pricey (about RM8 onwards) versus your normal cake shop places but then it's an entirely different ball park of ingredients they use. Usually commercial cake shops scrimp on the natural ingredients of their cakes substituting them with chemicals - i.e. non dairy whipping cream is actually full of chemicals, ovalette is used to make featherlight sponges, they substitute butter as the real stuff is too expensive and etc. I've seen some of the products they add on to make the always perfect cake and it's scary!
The only problem about Bakerzin is somehow they always seem to be open next to a Delicious cafe i.e their outlets in Bangsar Village and 1 Utama. If given a choice between the two, I'll always end up at Delicious which offers me better value for money since their portions are bigger for the same price (this is the finance part of me talking). However note that their desserts are both in different categories - Bakerzin's offerings are very Parisian boutique with their tiny individual servings (Daniel Tay was inspired by Pierre Herme from Paris) while Delicious is more wholesome Australian cafe style desserts.
G5 Floor Level
No. 1, Jalan Telawi Satu
59100 Kuala LumpurMalaysia
Tel: 03 - 2284 7514
(Their second outlet is located at 1 Utama Shopping Centre - new wing at the Concourse Level)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review
- Makansakan - 12 December, 2004
- Just Heavenly - 10 January, 2006
- Danielyc blog - 10 April, 2006
- La Bloggie de la Dana - 21 April, 2006
Tagged with: Cake + Bakerzin