“Wow … look at all that cake!”
That’s the desired customer reaction that business owner Candace Kim envisioned when coming up with a name for her business, All That Cake Co.
“The name originated from my vision of the cake shop I wanted to create — one where the display case would be filled with an array of layered cakes,” she explains. “It was playful yet purposeful, and I felt that it perfectly captured my goal: to offer a diverse selection of substantial layered cakes featuring modern, minimalist designs, exceptional flavors and a fun, contemporary twist on classic favorites.”
While Kim launched All That Cake Co. this past July, she’s no stranger to the baking scene. Kim has more than a decade of experience in the pastry and baking industry — working abroad in France; in New York at renowned restaurants like Aureole, Almanac and City Sweets & Confections; and, most recently, at the Outrigger Reef Waikīkī Beach Resort.
“I’ve had the opportunity to immerse myself in a variety of kitchen environments,” she says. “It was only after my time at a specialty cake studio in New York City that I discovered my true passion: cake.
“Cake offers boundless creative potential — both as an artistic medium and a deeply satisfying dessert,” she adds. “It’s more than just something to eat; it’s a symbol of celebration, a vessel of nostalgia, and a form of art all in one.”
When coming up with her cake menu, Kim knew she wanted to showcase authentic, local flavors through her modern confections.
“We’re prioritizing fresh, high-quality and locally sourced ingredients whenever possible,” she says. “For instance, our pandan is sourced from Wahiawa, our calamansi from Waiʻanae, and we use organic, unbleached white flour, all-natural food dyes and 100% butter in both our cakes and buttercreams — never any shortening.
“I wanted to bring something new to the public — a layered cake experience that’s modern American in spirit, but local in flavor,” she adds. “My aim is to deliver cakes that strike the ideal balance — sweet yet flavorful, fresh and made from scratch, with genuinely authentic taste.”
The pandan carrot cake ($10.95) is one of business’s most popular flavors. The moist, pineapple-carrot cake includes pandan-infused cream cheese frosting, pandan pastry cream, and a white chocolate pandan cookie crumble.
“We juice fresh, locally grown pandan leaves ourselves, and use that extract in our pandan pastry cream,” Kim says. “The result captures the pandan’s signature vanilla-like sweetness, nutty undertones and coconut hints, offering a fresh, exciting twist on the traditional carrot cake.”
Lilikoʻi olive oil ($10.95) is another customer favorite. The decadent olive oil cake is layered with lilikoʻi-infused mascarpone cream cheese buttercream, housemade lilikoʻi curd, and a buttery graham cracker crumble.
If you prefer a mix of sweet and salty, go for the business’s chocolate salted caramel ($10.95). The dark cocoa cake is finished with vanilla bean cream cheese frosting, salted caramel and a pretzel-shortbread cookie crumble.
Keep an eye out for seasonal flavors. At October’s Taste of Aloha Night Market, the business offered a spooky Oreo cake ($10.95). The dark cocoa cake — which featured an Oreo cookie mascarpone cream cheese frosting, chocolate cookie crumbles and Oreo cookie dust — was the perfect indulgent, chocolaty treat for Halloween season.
The biz also offered a Kona coffee pumpkin crunch cake ($10.95) in honor of fall. The vanilla cake featured spiced pumpkin pastry cream, cream cheese mascarpone frosting, candied macadamia nut crunch and Kona coffee Chantilly cream.
“I’m currently experimenting with new ideas, and can’t wait to share what comes next,” Kim says.
All That Cake Co. is currently at the FarmLovers Markets’ Kakaʻako farmers market on Saturdays form 8 a.m. to noon, and at the Kailua famers market on Sundays from 8 a.m. to noon.
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CONTACT
All That Cake Co.
Instagram: @allthatcakeco.hi
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
