Crust Bakery
Location: 730 Fort St, Victoria, BC, Canada
Rating: 7/10
Review Date: June 7, 2019

Presentation (7/10)

Slight squishing from packaging. Nice layer of frosting piped on top. White chocolate chips and dried cranberries pressed into frosting. Light dusting of toasted coconut flakes. Base is wrapped with paper. Base is high — slightly too high for a proper bite.

Texture (4/10)

Cake is quite moist — too moist. The addition of ingredients including rhubarb makes the texture split largely between a cake mouth-feel and soggy. There is plenty of crunch but the texture is dominated by the moistness. Frosting has no grit and is well mixed.

Frosting (9/10)

Well mixed. Very creamy. Good amount of tang from the cream cheese without being overbearing.

Composition (3/10)

Cake is slightly too big for the amount of frosting. Many (too many) separate elements in the cake itself. Can not identify the carrot, though you can see plenty of it. I had trouble with this cake as the composition was great for a cake, but bad for a carrot cake. I decided to give the cake this rating based on the carrot cake label. There were too many other overpowering elements to break past a 3. It just wasn’t a “carrot cake”.

Taste (7.5/10)

Rhubarb, cranberry, very slight carrot, walnut. This is a flavourful cake. Rhubarb was delicious but distracts from the carrot and frosting (overwhelms the palate when encountered). Cranberries do the same to a lesser degree. Frosting taste spikes at first but is overwhelmed by other flavours. Flavours alternate between rhubarb explosion, frosting melody, cranberry interjection, frosting melody, cake. Very little carrot flavour.