Dream Cake
This is the cake that started it all.
When I moved from home to California, this cake was my favorite. I had just graduated from college and was beginning a new chapter. I arrived in mid-June and quickly experienced a dramatic change in weather — from pleasant, balmy 85°F days to scorching 100°F heat. I spent much of the next two months sitting in front of an old wall air conditioner in my small midtown apartment, wondering what I had gotten myself into.
I missed my family, my friends, the familiar climate — and most of all, the uniquely delicious cakes of Hawaii.
I yearned for cake and I yearned for home.
Guava Chiffon Cake
The cakes I grew up with were nowhere to be found on the mainland. I often daydreamed about the delicate, fragrant slice of guava chiffon cake — the tender crumb and the tropical brightness — and the dream cake with those melt-in-your-mouth chocolate curls on top.
Peach Bavarian Cake
I could picture the light custard frosting studded with tiny peach pieces, the silky filling that melted on the tongue and left a gentle, fruity finish. Growing up in the islands, I loved these sweets like everyone else.
Haupia Chiffon Cake
Cakes from the bakery were part of everyday life back home. Special occasions — and sometimes no occasion at all — meant a box on the counter with a sweet surprise inside. A homemade cake could never quite match the refined, dependable deliciousness of a bakery creation.
Whenever I returned home to visit during my early years away, there was always a bakery box waiting in the refrigerator for me, filled with one of my favorites. Sometimes several boxes would appear during a single visit.
Chantilly Cake
King’s Bakery, Liliha Bakery, and Kapiolani Bakery topped my list of favorites. Today only Liliha remains in Hawaii; King’s relocated to Southern California years ago. I’m glad those who live nearby can still enjoy them, though I’m far from that comfort.
For years I hunted for recipes that matched those beloved cakes. Occasionally I found something close, but never quite right — and many of the recipes were long and labor-intensive. I love to cook and bake, but I prefer simple, efficient methods with minimal cleanup.
After about a decade in California, I began developing my own recipes and techniques. Family and friends responded enthusiastically and kept asking for more. I learned to recreate my favorites using a straightforward base cake and easy methods, saving time while keeping the flavors true.
For nearly fourteen years I’ve enjoyed these cakes again and experimented with new variations here in California. Encouraged by loved ones, I’m moving forward with a project I’ve wanted for a long time: a cake book.
While I continue blogging about other foods and activities, I’ll share occasional updates and previews about the book project. You can also sign up on my site to receive an email when the book is ready.