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Porto's Cakes?

TerriDawn | | Apr 9, 2009 04:37 PM

Dear Chow Hounds:

I apologize for starting another Porto's thread, but over the years you've always come through for me; and I'd like to hear some feedback regarding Porto's cakes. I've been a customer of theirs for years, and a big fan of their Cuban pastries (which are better than any I've ever tasted outside of Miami), but I have only ever tasted the mango mousse and the piƱa colada cakes (both were incredible).

I'm wondering about the Cuban cake with buttercream icing. How is it? Is it really soaked with light brandy syrup? I just keep thinking of my wedding cake from the FourSeasons, which I couldn't believe was produced in a hotel bakery. That was the BEST cake I've ever tasted in my life, and NOT because it was my wedding day: brandy syrup-soaked genoise that was moist, light and fluffy, light buttercream that was buttery and not too sweet, and delicious apricot fruit filling. If Porto's could even come close, I would be on it like white on rice!

Also has anyone ever used Porto's for a major party? We're gathering information for a baby shower being given in our honor this summer. Any feedback regarding their courier delivery service? Our shower will take place in Los Angeles, of the 10 Freeway.

Since my husband is Cuban, we'd like to be able to source the bocaditos (papas rellenas, croquetas de jamon, and Cuban pastries) from the same place as the cake; but the cake needs to be really good. As a point of reference for the sake of comparison, we usually buy our cakes from Hansen's (which we like but my mother thinks is mediocre at best), Viktor Benes in the Gelson's Market, or Thee's International Bakery in the 3rd Street Farmer's Market.

Please, please, please share some feedback with this nervous, control-freak, new-mom-to-be!

Many thanks in advance,

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