This is our first website blog to link to our first food blogger’s review – it’s all blog blog blog!!!
I was given the chance to have a closer look at some of their lovely products, so naturally I had to take them home and take photos of them. Because ultimately, that is what I do.
This is essentially patisserie porn, cake based erotica that will kill diets and shock your grandmother.
Blackforest Gateux – The chocolate has a beautiful bitterness to it, the chocolate tastes like a good high cocoa chocolate. The mousse interior has a wonderful hint of cherry that infuses through the whole dessert.
Cheesecake Brownie – a soft base with a sweet chocolate taste to it. The cheesecake seems to make a seamless transition from cheesecake to base. It took me about half an hour to eat it as it was so wonderfully rich.
Pecan Tart – A soft sweet interior contrasting with a delicate and tasteful pastry outside really shows Dean’s skill.
Opera Cake (Te Cake stlye) – With raspberry buttercream and almond sponge, this classic French cake has a raspberry twist with delicious results.
Rum Cake – A Te Cake variation on the Rum Baba, this rum soaked lovely was by far our favourite (they were all lovely so actually that is a lie)
Te Cake is run by husband and wife, Dean and Sam who I had a brief chat with last week when I went to visit them. Dean’s experience, along with his Corden Bleu training has given him an expert edge which is evident in the taste and quality of their fine fancies.