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Too much frosting bothers me, probably more than it should. There will be no frosting scraping with your car cake. This isn’t the first time Cup Noodles has ventured into oddity flavors; it’s not even the first time the company’s dipped its toe into breakfast.
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The original idea behind eating cake in your car was to lessen the stress and anxiety brought on by the COVID-19 pandemic, according to Wong. In the spring of 2020, Wong launched a pop-up bakery called Flouring L.A. At one point, she went by the name Scootabaker and delivered her desserts via a 2007 Vespa LX 150 with spring-loaded racks.
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I’m convinced that if more people embraced car cake, road rage would decrease by at least 58%. I’d be more open to dating someone who lives on the other side of the 405 Freeway. In 2021, the company released a limited-time pumpkin-spiced ramen for fall, capitalizing on consumer curiosity to try new and unusual products, especially if the price is right. I’ve yet to try the banana pudding cheesecake, but I’m not sure anything will sway my obsession away from the cobbler. Maybe the cheesecake milkshake blended with an entire slice of cheesecake.
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Next is another layer of cake, and another of the frosting. The peach cobbler cheesecake filling is studded with soft, supple peaches you can mash with your fork. Swirled around the fruit and throughout the cake is a caramel-colored ribbon of what tastes like cinnamon, nutmeg and sugar. The graham cracker crust is fine and packed tightly with enough butter to signal true decadence.
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Explore texture, color and of course the ultimate tastes with our menu of the season. All the ingredients are fresh and carefully selected by our chefs.
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The pops of sesame dominate, anchoring the sweetness of the buttercream with an intense nuttiness that provides depth and a welcome bitterness. The real star is the sesame butter, slipping in a satisfying crunch between the luxurious buttercream and spongy cake. Last week, while entering the 110 freeway from the Hill Street on-ramp, I ate my first car cake. I did not get crumbs in the stitching of my leather seats. I did not let the lack of a proper napkin envelop me in anxiety.
Both products are ready to eat in four minutes and are served in the iconic cup consumers know and love, now made with more earth-friendly packaging as the company looks to cut its carbon emissions. Last March, Cup Noodles released a breakfast ramen with flavors of sausage, eggs, pancakes and maple syrup. Cup Noodles, the cheap, quick — and now microwaveable — instant ramen makers are again diving into parts unknown with a limited-time noodle cup with an unexpected flavor profile. The effect is similar to cobbler à la mode, with the velvety cheesecake mirroring ice cream melting over warm fruit. While the cheesecakes are served cold, I like to wait until my slice approaches room temperature for maximum lusciousness and softer peaches. I should note that Wong utilizes the ideal ratio of about a quarter inch of frosting to an inch of cake.
Black sesame cake bar from Flouring L.A.
The top is blanketed in a coat of sweet cookie crumbles. There’s no missing the passion fruit in Wong’s version. The fruit is brilliant and sharp, flooding your mouth with the tart, complex taste of pure passion fruit. Wong soaks the cake in a passion fruit syrup, then adds as much of the same syrup to the Italian buttercream as possible before it breaks. One could potentially enjoy any slice of cake in the car, but what I’m referring to specifically are the cake bars from Heather Wong’s Flouring L.A. They’re petite rectangles of layered cake nestled into sleeves of white parchment paper that protect your fingers.
Wong’s black sesame cake bar may be my single favorite slice of cake in all of Los Angeles at the moment. It starts with a rich butter cake flecked with enough roasted black sesame seeds to turn the batter gray. She spreads a generous amount of Rooted Fare black sesame crunch butter over the cake, then adds an Italian buttercream frosting infused with ground roasted sesame seeds.
During the pandemic, she would hand over her desserts to customers waiting in their cars. In January, she opened her first bricks-and-mortar location, a 500-square-foot bakery and shop on Hill Street. Naturally gluten-free soba noodles are my favorite lunch.
I sank my teeth into the rectangular slice of black sesame cake as traffic started to build. Owner Amili Williams specializes in sweets that blend the flavors of classic pies and desserts with his grandmother’s signature cheesecake recipe. He makes a pecan pie cheesecake, banana pudding cheesecake and a cheesecake with a top layer of sweet potato pie filling.
