La Cakerie Brings Sweet and Savory to Towson

In my opinion there are a few factors, other than delicious baked treats and good customer service, that create a successful bakery: location, daily specials, new menu items, and excellent social media skills. Apparently La Cakerie agrees because they meet each item on the list and it has already made me a frequent visitor. If their location was any closer, I’d probably end up stopping in every other day (if not every day). I’m sure my waistline is thankful for that.

On our first visit to La Cakerie we were lucky enough to leave with a variety of flavors like Vanilla, Chocolate Fudge, Chocolate Turtle, Chocolate Vanilla, Vanilla Chocolate, and Chocolate Peppermint.


My overall impression of La Cakerie’s cupcakes was that they have the perfect balance of being not too sweet, but not too buttery. Jason, the owner and executive chef, has really found the perfect balance. Going into the tasting I was worried that these cupcakes would taste exactly like Flavor Cupcakery’s, since Jason previously worked there and some of the cupcakes had the same look, but he really has developed his own unique flavor.

One surprising thing I noticed about the cupcakes was that the vanilla cake was much more dense than I’m used to, while the chocolate cake was light and fluffy. Normally I’m a light and fluffy cake person, so at first this was a bit disappointing, however, after multiple visits I’m starting to appreciate their moist dense cake. La Cakerie’s vanilla cake also has a unique nutty taste to it, almost almond-like, which I really enjoy.

Since we’ve tried so many of La Cakerie’s cupcakes, for today’s review we are focusing on our favorites, as well as their special New Year’s cupcakes, their NFL Ravens playoff cupcakes, and one of their savory cupcakes.



PB&J cupcakes have become one of my all-time favorites. There’s something about the nostalgic flavors that have me constantly going back for more. La Cakerie’s PB&J cupcake completely met my expectations. At first I thought the cake was too dense for my liking, but the peanut butter frosting was so light and smooth that it had me thinking two words: frosting shots. I would be perfectly happy downing tubs of this peanut butter heaven.

Chocolate Peppermint


The Chocolate Peppermint was Crusader Elisa’s favorite. She said, “Fantastic chocolate cake, moist, flavorful, not too sweet and just the right density. The peppermint frosting was also super smooth. It tasted like the holidays!” Crusader Jenn was surprised at how light the frosting was, and I think that it might possibly be the best peppermint frosting I’ve ever had.

Carrot Cake


Jenn was the lucky Crusader who got to try this cupcake. She’s becoming the “Carrot Cake Crusader” so we couldn’t deny her. Her thoughts were that the cake had a great texture. Although the frosting was heavier than the others, she adds that would be expected with a cream cheese base. However, it was not overly rich or sweet in flavor, something difficult to find in a cream cheese frosting. She ended by saying it was “perfectly balanced.”

Peanut Butter Fudge


Since this cupcake is Jason’s favorite, we decided we had to give our thoughts on it too. Like the PB&J, the frosting was to-die-for. Jenn thought this cupcake was more rich than the Chocolate Fudge, with the chocolate and peanut butter combination, including a chocolate ganache filling, which I loved. We can definitely see why this could be anyone’s favorite.

New Year’s Cupcakes


After our first tasting I knew eventually I’d be going back for, but I had no idea how soon. When I saw that they were offering Strawberry Martini and Cosmo cupcakes on New Year’s Eve, I couldn’t deny myself. You may remember my not-so-successful Cosmo Cupcake experiment, so let me just say that Jason’s version blows mine out of the water. This cupcake had a TON of tasty filling, working well with the dense cake. The Strawberry Martini was good, but the star of the night was the Cosmo cupcake.

While there, I decided that having one of their egg and cheese breakfast pastries would be much better than making breakfast myself on New Year’s Day. This was the first of La Cakerie’s savory treats I tried, and its buttery richness really did hit the spot. Elisa tried a bacon and egg pastry, as well as a sausage and egg one, and had nothing but good things to say.

Raven’s Cupcakes


Just when I thought I would finally be able to start my post-holiday healthy eating, the Ravens made it to the playoffs against the Denver Broncos. This brought purple cupcakes to most Baltimore and Maryland based bakeries, and I found myself back at La Cakerie less than two weeks after my previous visit. La Cakerie even added a “Bye Bye Broncos” creamsicle cupcake that was SO GOOD. Growing up I was never a big fan of the orange popsicles with their vanilla ice cream center, and I still don’t love them, but turn it into a cupcake and I’m so there.

Savory BBQ Chicken Cupcake


Savory cupcakes raise a ton of controversy in the cupcake world. Who knew a cupcake could spark so much debate? We take our promise not to “rest until we’ve tried them all” very seriously, and if I can have any excuse to eat a cupcake for breakfast, lunch, or dinner, I’ll take it. This cupcake isn’t your typical cupcake, rather it is a corn based cake with a cheesy mashed potato “frosting” which is filled and topped with BBQ chicken. You may think that a corn based cake would be more muffin-like, but surprisingly this cake was actually very cake-like with just a touch of sweetness. My favorite bites of this cupcake were when all the components were blended together. Just make sure you heat it up before eating!

I think that if La Cakerie continues to offer a wide range of baked goods and actively promote themselves via social media, they will have no problem keeping their customers happy and reaching any goals they have for the future.

– Posted by Cupcake Crusader Stacy (Baltimore, MD)


The Cocktail Cupcake Experiment.

About a year ago, I saw this blog post about cupcakes baked in martini glasses and I knew I had to try it out. Well, it may have taken a year, but I finally did it! I knew I wanted a “booze” cupcake to go along with the theme and chose cosmo cupcakes. After searching through recipes I decided to stick with my comfort zone and modify a box mix and pre-made frosting. After finding this article on how to improve any box mix, I had a pretty good idea of what I wanted to do, but I was torn between 3 options: just add cranberry vodka, add cranberry vodka and canned cranberry jelly, or add the cranberry vodka with fresh cranberry puree? Final decision? Make all three and see which turns out the best.

Now I’m sure you experienced bakers will already know which resulted in the best cupcake, but for the sake of the experiment and this post, I’m going to present and describe all three.

Experiment #1: Just Cranberry Vodka
For all three variations, I started with a Betty Crocker SuperMoist White Cake Mix. I knew that the white cake would allow for any coloring to show up with out getting muddied by a yellow cake. Since the vodka was clear, I decided to add some Wilton Gel Food Coloring to the batter to give it a more “cosmo-like” feel.

The end result? It was REALLY pink!!! I wasn’t sure if I hated it or loved it, but either way I think this color would be a big hit at a bachelorette party or bridal shower.

The recipe for baking in a martini glass said that the glass should fit about a 1/3 of a cup of batter and be half full, but my glasses must be much larger, so what did I do? I put in more batter. This was my first mistake in this experiment, but that’s okay, I have 2 more to go. Since I had to keep increasing the bake time due to the amount of batter, the outside of the cake ended up browning against the glass, which wasn’t the prettiest effect. But otherwise, not so bad:

Now they just need to cool before frosting, so on to the next batch!

Experiment #2: Cranberry Vodka and Canned Cranberry Jelly
I’m not really sure where the idea to used canned cranberry jelly came from. It may have been the lonely can sitting in my pantry, untouched, or it could be something I saw on tv. I’m not sure which it was, but I was really curious to see how it would turn out.

I was pleasantly surprised buy the color of the batter. I thought these would turn out really well, but unfortunately, they came out more brown and lost any hint of red or pink that the batter contained.

Learning from my prior mistake, for this batch I stuck with my standard scoop when adding batter to the martini glass. The directions said to bake for 10 minutes, but I still had to bake this for about 15 minutes. I don’t know if that was becuase of adding in the canned cranberry, if it was my oven, or a combination of the two.

Experiment #3: Cranberry Vodka and Pureed Cranberries
For this last experiment, I had to use frozen cranberries, but they were easy to thaw in the microwave and softened up nicely for the food processor. The result was a beautifully colored mash that, when added to the batter, created a nice bright cranberry color.

After seeing this, I was super excited to see how these would come out of the oven, and I loved the results:

How pretty is that color? I even have some of the puree leftover which I’m excited to put on top of ice cream!

Once all the cupcakes had cooled, it was time to tackle the frosting. In retrospect, I really should have made a frosting from scratch, but I just wasn’t feeling it, so instead I started with Betty Crocker’s Rich and Creamy White pre-made frosting. I wasn’t sure what “white” would taste like, but already knew I would be adding lime zest and a little bit of lime juice so I wanted a plain base.

Once everything was ready, it was time to frost the cupcakes and taste them!

(From left to right: Just cranberry vodka, cranberry puree, canned cranberry)

The cupcakes with the cranberry puree are by far the best. The cupcakes with just the vodka are blah. Not horrible, but not great. It tastes like a box mix. The ones with the canned cranberry lie somewhere in between. I should have gone with my gut instincts and made a frosting from scratch. This one ended up being way too sweet and tart. I think a vanilla frosting with lime added would have balance out the flavors better. I think I will definitely make the cranberry cupcake with puree again, but this time focus on making a tasty lime frosting to go on top.

In the end, these martini glass cupcakes are adorable and can be made with any recipe you choose. How fun would they be to serve at a dinner party, or even have placed around a dessert table? I’m now interested to see what other non typical cookware or glassware can be used to bake in.

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)