83

From earlier this week.

I don’t think I’ve had a “Wedding Cake” in over a decade, but this definitely does taste like cake of some sort to me. Though I suppose a Wedding Cake can be a cake of any type so long as you’re serving it at your wedding. It’s more like a really nice coconut pound cake to me, with super tasty and rich/creamy buttercream frosting. I’m really into it, even if I find the ingredients list a little bit odd.

Angrboda

Agreed. It’s like birthday cake being whatever cake is served. If it’s a cake served a wedding, it’s a wedding cake. One of ours (we had two parties) was a fruit cake that my MIL made and decorated. A former coworker made a lot of carrot cake for her wedding and spared the expense of the bakery because that was their favourite cake.:)

CrowKettle

You know, out of the handful of weddings I’ve been to I never got to eat the cake, for various reasons. “Wedding Cake” is both abstract and intangible. Coconut pound cake sounds wonderful though!

Also, I love that someone loves carrot cake that much. Designer cakes are neat but those homemade cakes are just as special at a wedding (I say, although I’ve only experienced the cake as a prop).

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Angrboda

Agreed. It’s like birthday cake being whatever cake is served. If it’s a cake served a wedding, it’s a wedding cake. One of ours (we had two parties) was a fruit cake that my MIL made and decorated. A former coworker made a lot of carrot cake for her wedding and spared the expense of the bakery because that was their favourite cake.:)

CrowKettle

You know, out of the handful of weddings I’ve been to I never got to eat the cake, for various reasons. “Wedding Cake” is both abstract and intangible. Coconut pound cake sounds wonderful though!

Also, I love that someone loves carrot cake that much. Designer cakes are neat but those homemade cakes are just as special at a wedding (I say, although I’ve only experienced the cake as a prop).

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preperation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

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Montreal, QC, CA

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https://www.instagram.com/ros...

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