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Jan 26, 2008 09:03 PM

Layer Cake Bakery - Irvine

Saw a post earlier this week on this bakery (I think it was elmomonster who mentioned them?) so I thought I would swing by.

I tried their croissant which was quite good. They said it was all butter and they made it themselves. Not the best ever, but quite good. $2 They said the monkey bread was really good. I might stop by for one and also a slice of cake next time. They also said their coffee and tea was organic but I didn't really pay attention since I wasn't in the mood.

Tried the lemon macaron (lemon curd filling) and the pistachio. Some of the worst macarons I've ever had. Wow. Even worse than Boule on a bad day. Shells on the macarons were really hard and dry, innards were crumbly. How do do they do that?

I had to get the taste out of my mouth and so I drove to Paris in a Cup (Orange). Had the pistachio, coffee, raspberry macarons there. Their supplier has changed and so the macarons are now very small (about the size of a quarter or smaller) and the price has gone up to $1 each. Still way better than Layer Cake's version, though not as good as it can be.

All in all, Layer Cake Bakery is a cute bakery, in the space where that Japanese market was before. I might be back.

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  1. I went to Layer Cake yesterday. The service was very friendly and helpful, but the green tea and white chocolate cake was disappointing. The buttercream frosting was more heavy than either sweet or flavorful in taste and had a very odd aftertaste, vaguely reminiscent of seaweed. The cake was pleasant enough and the sweet cream layer in the middle did help offset the taste of the frosting slightly. I thought the green tea flavoring however would have worked much better if it had been used in the cake batter rather than in the frosting. I wish now that I had bought the monkey bread instead, which they also told me was 'very good'. Or maybe the peanut butter chocolate cake, which looked almost as pretty as the green tea cake (but hopefully tastes better). I would give Layer Cake another try, because it was a cute bakery, and a nice place to sit and eat a dessert after eating a meal at one of the many restaurants in the area, but next time I will skip the green tea cake, and get my green tea flavored pasty kicks at 99 Ranch instead.

    1 Reply
    1. re: FoodieKat

      I tried the carrot cake last night that I bought at Layer Cake, and it was yummy. Moist, with a slight chewiness, nicely spiced, and a pleasant addition of raisins. The cream cheese frosting was fine, not too sweet. Definitely the carrot cake is a sharp contrast to the green tea cake.

    2. Hey choctastic,

      I am curious to know where you think the best french macarons are? Either in Los Angeles or Orange County.

      My wife and I just tried Boule's and Paulette's. We thought both were quite good, but give the edge to Boule's. We both liked the filling in Boule a bit more.

      Did you not like Boule's?

      2 Replies
      1. re: Tony

        I don't know what makes a macaroon French, but the very best macaroons -- I can't believe I'm saying this -- are at the bakery on Main Street U.S.A. at Disneyland. They're... sublime.

        If it's French you must have, I have enjoyed the macarons (notice the lack of the second 'o' -- perhaps that's what makes them French?) at Paris in a Cup, which is a frilly little tea house in Old Town Orange. These are the cakes-with-stuff-in-between type, not the coconut piles.

        1. re: Tony

          I haven't had any good ones in L.A. or OC lately. Boule's used to be decent, but I haven't had any good ones there lately.

        2. Hey chocotastic,
          I too had the misfortune of trying Layer Cake's macarons and they were more like meringues than anything. Paris in a Cup's new supplier is awful: it's expensive and they don't have the right texture. It's so small too, how the heck can you bite into it? I really wish that they'd bring back their old baker: those macarons were some of the best I've had in a while.

          More on Layer Cake though, monkey bread was a bit dry but tossing it in the oven for a few minutes helped it for some reason. The red velvet cake isn't that great either: the frosting doesn't appear to have any butter in it resulting in a harsh tasting cream cheese tang and a chewy texture.

          2 Replies
          1. re: digkv

            I wish they would bring back the old baker as well. To add insult to injury, the new ones are tiny and more expensive, $1.00 as opposed to 75 cents.

            1. re: choctastic

              Yea, I was talking to the people and they said that they often had problems with the old baker. I find it strange since I only encountered a problem once, and it was that the macaron was hard but leaving it out for a day stales it up to that nice texture. The girl said that the new baker was even better but I really disagree. I wonder if they'd give me the old guy's number.

          2. Just had their "Chocolate Hazelnut cake. It was okay, nothing special