Take the Cake

Established in 1991, Take the Cake specializes in American style cakes for all occasions. Best sellers include Pineapple Carrot, Hummingbird, Italian Cream, White Chocolate Raspberry, Chocolate Truffle and Chocolate Black Out. We also specialize in baking for restaurants with wholesale accounts in and around the Houston area. Look for our desserts in over 40 restaurants! For the general public, we have a retail bakery where we sell individual desserts including our cake slices and our Ready to Go two layer 8″ round cakes in 8 different flavors that can be purchased immediately. And for the Special Occasions in your life, we offer beautifully decorated cakes that can be preordered and picked up at our bakery. Owner, Anabel Trudeau, is a Culinary Institute of America in Hyde Park, New York graduate and has worked in Belgium and Switzerland.

Take the Cake started with one wholesale account and a few Special Occasion Cake orders. Since then, we have changed grown from a 100 square foot kitchen to a 3,500 square foot kitchen with several bakers and cake decorators and over 40 wholesale restaurant accounts. We’ve baked hundreds of thousands (yes, you read that right!) of cakes for happy customers who have ordered from us for years or new customers trying us out for the first time. Never heard of us? That may be because we have never advertised. Fortunately, our customers do that for us by word of mouth! Throughout the years, we’ve maintained the same level of quality we started with. Our goal has always been, and always will be, to have a consistently good product that looks good and tastes even better!

Anabel T.
Business Owner
Anabel Trudeau has a degree in Restaurant Management from Del Mar College where she graduated with honors. She also has a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York and was certified in The Baking Majors Program from the same school where she also graduated with honors at the top of her class. From New York, Anabel traveled to Belgium and Switzerland where she worked in 2 hotels as a Pastry Chef.
Upon returning to the U.S. Anabel moved to San Antonio, Texas and was hired to be the first Pastry Chef at what is now a nationally known restaurant where she developed recipes that are still on the menus today around the country.
From there, Anabel moved to Houston where she worked as a Pastry Chef at Patisserie Descours, then moved on to work for Jackson and Co. Catering baking desserts for clients including Presidents, Heads of States and Celebrities.
In 1991, Anabel began her business and has continued to grow and expand since.