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Smith Island Cake-Baltimore

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I am searching for a Smith Island cake that is affordable. We tried Sugarbakers but they wanted $60 for a 10 inch cake. Got any ideas?

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  1. My Mom helped a bunch of ladies in Crisfield get their Smith Island Cake business up online I think this might be them, I will ask tomorrow though and will report back if I referred you to the wrong place, if it is the right place they are authentic and wonderful, as I have gotten lots of cake from her. And they ship and are just nice ladies.

    http://www.smithislandcakes.net/index...

    1. Is Sugarbakers also a standard walk-in bakery selling cookies, pies, pastries or do they concentrate exclusively on cakes? FoiGras

      2 Replies
      1. re: FoiGras

        Sugarbakers does have some items in the case including pies and cookies, but not a huge selection and it varies. IMO most of their business is from advance orders. It's my favorite place for a special occasion cake, though. If you are ever in the neighborhood (Frederick Road in Catonsville), it's worth stopping by. A few months ago, I picked up some cake slices on my way home from work and they were heavenly.

        1. re: ronandaim

          I recommend Caroline's Cakes in St Margarets, right on Route 50. It's in the back of that nearly-deserted outlet center that also houses the Mikasa outlet. She does some spot-on renditions of Smith Island cake, including chocolate, caramel, and coconut.

      2. Here comes the vaguest reply of all time...SOMEWHERE on Rt. 50 eastbound tween Easton and OC....a bakery with a sign "Smith Is. cakes to order."

        8 Replies
        1. re: captpat

          Have you tasted Smith Island cake? I know it's the state cake and all that, but it's not particularly interesting. Regarding Sugarbakers, their cakes look good but I think are exceedingly sweet. I good mid range choice, but Bonjour and Patisserie Poupon are the ultimate, locally.

          1. re: crowsonguy

            I think the classic Smith Island Cake tastes great. If you get it from a good place. Other than my Mother's homemade three layer German Chocolate Cake and a Black Walnut Cake baked by a certain amish baker in Western Maryland it is my favorite cake.

            1. re: ktmoomau

              sorry, I have to squawk a bit her, because it drives me crazy for some reason, but the cake you refer to as German Chocolate Cake is actually call German's Chockolate cake, after the company which published the original recipe. I am sure you mom makes a great one.

            2. re: crowsonguy

              Isn't it just a classic yellow cake with chocolate buttercream?? I thought the only thing that made it distinctive was all the layers. Is there more to it than that?

              1. re: charmedgirl

                First off it isn't buttercream (I know as I absolutely loathe buttercream) it is yellow cake baked not cut in super thin layers which actually takes some talent to keep them moist and fluffy I would say the texture is almost like a pancake in a good way. Then the filling can have crushed peanut butter cup or etc. But the icing between each layer really makes for an interesting texture with the cake.

                I have tried to get cake bkers to re-create it for my wedding cake as the Greenbrier won't let me bring a cake in, and apparently making the layers and making it taste right takes more talent than it would seem.

                1. re: ktmoomau

                  What kind of icing is it then? I also didn't know it had a filling other than icing; I've seen Smith Island cake a bunch of times, and eaten it a few times, and never experienced that.

                  Edit: Nevermind, I decided to google the recipe for myself. In case anyone else is interested, in most of the recipes the icing was made of butter, evaporated milk, cocoa and powdered sugar. Also only some of the recipes call for the crushed candy between the layers. Reeses is a popular choice, as are snickers and heath bars.

                  1. re: charmedgirl

                    I recently baked a Smith Island cake. I thought the flavor was ok, but of course it just looked so pretty. I think I'd use the technique again but maybe different cake and icing recipes in the future.

                    1. re: charmedgirl

                      It uses condensed milk and no fat other than the butter, it tastes more like plain jane icing almost like what you get in the store in all honesty, but fresher and sweeter because of the condensed milk (and optional crushed candy bars) it isn't as smooth and buttery as buttercream.