All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Nothing brightens one's day like a pillowy embrace, be it from the cloud you nap on or the ravine filled with hundred-dollar bills you stumbled into. Today's deal gives your mouth a hug with the ultimate comfort food: for $8, you get $16 worth of cushy cupcakes and smile-inducing sweets from Cake Flour, nestled in Louisville’s Phoenix Hill neighborhood. There is no purchase limit, so addiction is imminent. However, there is a limit of one redemption per visit to help curb any ensuing cupcake dependency and to give you a morning ritual more fun than brushing the plaque from your eyes.
The expertly prepared cupcakes and sweets on Cake Flour’s menu will tame even the most truculent sweet teeth. Pick up a regular banana-truffle or carrot-cake cupcake ($2.50), or sample the vegan version of cupped cake by picking up a dozen in chocolate or vanilla ($36 for the minimum dozen bunch). Since the bakery opens as early as 7 a.m. Monday through Friday, you can sweeten up your breakfast by pairing a cup of organic coffee or tea with a savory scone ($1.75) and coffeecake ($3.25). Chocoholics, meanwhile, can have fun falling off the wagon with 60-proof brownies ($2.50–$4), chocolate love bugs ($2), and bourbon chocolate bugs ($2). Don't let the names fool you, though; the "bugs" inside the chocolate are technically arachnids. For a more Alice in Wonderland indulgence, Cake Flour offers tarts in different sizes and flavors ($2 tartlette, $4 individual, or $23 for a 9-inch tart beast) such as lemon, apple, raspberry, and spiced chocolate. And whether it's for a special occasion, like a karate recital or Corporate Friendship Day, or a mere opportune moment, a three-layer cake ($35/6-inch, $43/9-inch) of apple brandy bundt, coconut, Italian cream, carrot, or limoncello will make it even better. Cake Flour can also cater events or build a tricked-out cake for your annual fantasy water-polo draft.
Lead baker Claudia M. DeLatorre didn’t graduate from the French Culinary Institute in SoHo, New York, just to dish out moist sensations for rapid consumption. Her gourmet cupcake palace is a nature-loving temple. Built with environmentally friendly materials, Cake Flour uses only natural ingredients that include organic, additive-free, unbleached, and free-range ingredients to ensure munching on guilty pleasures feels as guilt-free as possible, much like swallowing a baby bird that falls into your mouth totally by accident. To find out what the flavor of the day is, check Cake Flour's Facebook page for daily updates.
- While the selection changes frequently, a few mainstays in Cake Flour's single display case include rich brownies made with 60% cacao semi- sweet chocolate; gooey-sweet homemade choco- late and vanilla marshmallows; precious mini chocolate cakes decorated to resemble ladybugs; lemoncello cupcakes; and an East Coast favor- ite - Black & White cookies. – Bridget Williams, Sophisticated Living Magazine
- Her own scones are good enough to redeem the entire genre. They're butter tender, with a moist crumb and exquisitely judged flavors. – Marty Rosen, Courier-Journal
- The ample brownie is a treat for the palate — rich and moist. The taste of chocolate lingers on the tongue, even after the last crumb has been lifted off its serving plate. – Kimberly Crum, Today's Woman
- Excellent pastries, cookies, coffee, and anything that they make really. The staff is helpful and funny. – Cinimod S., Yelp
The Fine Print
Promotional value expires Aug 11, 2010. Amount paid never expires. Limit 1 per visit. No cash back. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Cake Flour
While training at New York City’s French Culinary Institute, pastry chef Claudia DeLatorre learned that making incredible desserts often involves many steps but rarely many preservatives. At her bakery, Cake Flour, creations range from simple savories such as egg biscuits and roasted vegetable sandwiches to fancy, French-inspired sweets such as macarons, tarts and opera cakes. Creations are free of trans fats, preservatives, and always culled from the finest regional and global ingredients.
Determined to serve the most memorable baked goods her customers have ever tasted, Claudia and her team craft each goodie from scratch, kneading the bread dough and mixing rich ganache to glaze a flourless chocolate cake that’s been featured on the Food Network. In addition to building individual confections for Cake Flour’s bakery case, Claudia designs custom wedding cakes and tailors treats to the needs of vegan and gluten-free diners.