There is a cake that sets the standard by which I judge all others. In my book, all frostings, fillings and cakes are compared to an amazing white cake produced by the team at Royal Palms Resort and Spa in Phoenix, Ariz., which is managed by Destination Hotels & Resorts. For a special occasion years ago, they created a white cake with butter cream frosting and the surprise – a crème brulee and strawberry filling.
Other than splurging and eating two pieces, I was caught eating the top layer with my hands before it went bad. I couldn’t let any morsel of the sweet goodness go to waste. It was the epitome of my weakness!
Why was the cake so good? The cake itself was incredibly moist, the butter cream frosting was the right balance of butter and sugar (a balance this writer has realized is hard to master), and the filling was fresh and unexpected. I judge most cakes based on a vanilla cake with butter cream frosting because it’s so basic and simple - easy to get wrong, often difficult to perfect.
The team at Royal Palms has always done an amazing job with its culinary program from the legendary T. Cook’s restaurant to their chef(s) competing on numerous Food Network programs. The indoor/outdoor setting at T. Cook’s is one of the most romantic I’ve ever experienced. The rich earthen colors, vaulted ceilings and scenic views create an Old World ambience in the heart of the Sonoran Desert, in the backdrop of the iconic Camelback Mountain.
As I post Friday Frostings musings on my favorite food group, keep in mind the standard by which all other cakes are judged. Some have come close, but none have risen to the quality I experienced at Royal Palms.
Click here for a virtual tour of T. Cook’s.