[CLOSED] Out Of The Cake Box (Telok Blangah)

Ah, cakes. Ever since I was a bovine, juvenile synthesis of a mortal known as a child, I’ve always had a sweet tooth and enjoyed tearing at the purity of my cavities with the innocent likes of chocolates, candies and other devilish confectionaries. The end result was a series of fortnightly trips to the dentist over the course of two years in my youth. Now, only perfection remains as the very teeth that I possessed to destroy have become polished tools of mastication that glisten with glorious lustre. As to whether I remain to write on psychedelics synthetic and organic, the answer still remains a mystery to my being. Now where was I? Oh yes, cakes.
-
Situated in a lovely little concrete neighbourhood at Telok Blangah, Out Of The Cake Box is a quaint little bakery that prides itself on its unique desserts that interprets local flavours, with pleasantly surprising results. The destination is a simple stone’s throw away from the station, making it the perfect pit-stop to indulge in some delightfully playful creations that remind us of a time that was.
-
Their Carrot Cake ($6.50++) is a perfect example of their efforts to incorporate traditional Singaporean flavours with classic dessert-making techniques. Every bite of the curious creation featured a spiced moist carrot sponge layered with hazelnuts and salted caramel cream cheese frosting, resulting in a sweet and savoury spoonful that is reminiscent of a traditional carrot cake serving. -
Next up was the Rose Lychee ($5.50++), a light and effervescent cake with an ethereal texture that played beautifully well with its subtle floral qualities. With rosewater sponge, fresh lychee cream, juicy lychee bits and strawberry jelly, this cake hit all the right spots for dessert on a warm summer afternoon.
-
The Millionaire Tart ($6++) was aptly named, for it was rich. Pure decadence arrived in the form of a slow-baked chocolate custard made from a blend of Belgium chocolate and dark chocolate on short crust pastry, with a savoury counterbalance lent by a topping of sea-salt caramel.

I absolutely adore this little cake shop. Looks nondescript and unassuming with its location in a HDB void deck. But have a go at their cakes, they're so refined and on par with those you'll get at your high class CBD patisseries.

My favourite part was the sticky rice layer in the mango sticky rice. Takoh means pandan leave basket in Thai and belle means beautiful - and that's what Takoh Belle was, a beautiful pandan-perfumed dessert.

Saw this on their Instagram — knew that I had to give it a go because of my love with Choux puffs. This one felt as though it was in the fridge for a while; a little dried out with the fillings being a wee bit icy. Otherwise, the XO Durian mousse is smooth and creamy, pungent and fibrous. The durian made from meringue gives it a bit of sweetness; encased a smaller Durian Puff within. Could imagine how this would be better if it’s fresher.

Happy Saturday happy pineapple tarts!

Thanks to Dana and @outofthecakebox I got to make a bunch of delicious, melt in your mouth, colorful flower pineapple tarts! Love them, can’t stop eating them....

It’s Out of the Cake Box’s third anniversary so many of their classes are on sale now! Quick try some! They are such a steal at $53.33, $73.33!

Instead of the usual coconut-ty fragrance that we are all familiar with, this cake is made with purple sweet potato mousse, with chunks of yam, sweet potato and jelly on a vanilla sponge cake. The cake itself gives off an earthy aroma due to the purple sweet potato, with the yam and sweet potato adding on the sweetness.
The wafers were slightly soggy and hard to munch on.

Headed all the way down to the original Telok Blangah outlet since a friend wanted to try their bakes out. An ode to the nostalgic Coconut Tart in terms of aesthetics, the one here comes with a modern twist for the flavour. Instead of coming with a crusty filling within, the one here comes filled with bananas and a hint of Kaya for a sweet, Pandan touch with the same, old-school coconut flavour we are fond with all with a crusty tart base that felt pretty fresh overall.