(Translated by Google) Very kind. But sometimes the food doesn't suit them.(Original)Muy amables . Pero en ocaciones la comida no les queda bien .
Güero Jjdrae
(Translated by Google) It is a very nice place, very rich, the food is now the PRINCESS RESTAURANT I RECOMMEND THEM(Original)Es un lugar muy agradable muy rica la comida ahora son las RESTAURAN PRINCESAS SE LOS RECOMIENDO
Horn E.
Usually, pastries baked at a Mexican bakery taste better than the ones from the mercado. In my experience, this was not the case at Martha's Cake! Although it appeared the empanadas and guayaba puffs were freshly baked, strangely, they all tasted stale. Perhaps Martha bought the flour in such a huge tub that she was not able to use it up fast enough. Did it sit around too long and go bad before the abuela was able to form it into pastries? Hopefully it was just a bad batch. At least I did not chomp on any Tribolium or Oryzaephilus!The pastries were $1.50 each, cash only. They were not worth it. The guayaba puff was filled with such a pitiful dab of guava jam that I mostly choked on dry flakes of uninspiring puff pastry. The piña empanada was even worse! Somehow Martha rolled the empanada shells so incredibly thin that the thickness was only 1-2 millimeters! (See my picture!!!) How can this be? With empanadas so structurally unsound, it is amazing that I transported them home without the shells collapsing from vibration. For me, it takes a lot of time, effort, and skill to roll a wad of dough so wafer-thin! Luckily, I did not toast it for too long because it could have easily ignited into flames and incinerated down to a cinder! If Martha was trying to increase profit by rolling out the dough to use less flour, I'd say that the labor she invested into making the dough so papery was not worth the raw material cost she saved or the tarnish to her bakery's reputation. In addition, the pineapple jam inside was so measly and withered that the empanada tasted pasty and bland! Disappointment (SMH)! I still have a remaining empanada queso from Martha's Cake and tremble at the thought of finishing it!
Diana Carrillo Pardo
Guau Cake!!!!!
Martin Alemán
Today I went out to buy bread and I did it at a bakery called MARTHAS CAKE and the truth was I was sorry I didn't buy it there, of course it was already there; and the truth is that they reduced or are making the bread in half!!!! The shell looks like a cookie and the shortbread I think it's even embarrassing to go out because it even seems like it's hiding because you can only see the wrapper!!!!' The truth is I don't recommend this bakery!!!!! My dollar remains the same, nothing changes, neither in face nor in size.
Maria Camacho
I love those people i have been going to the bakery for many and many of years the people are very helpful i wil continue to go there for many year's to come love mrs. Martha she is the best
Celenia Echeverria
I loved them ......you are welcomed like if you were at home ....
(Translated by Google) Very kind. But sometimes the food doesn't suit them.(Original)Muy amables . Pero en ocaciones la comida no les queda bien .
(Translated by Google) It is a very nice place, very rich, the food is now the PRINCESS RESTAURANT I RECOMMEND THEM(Original)Es un lugar muy agradable muy rica la comida ahora son las RESTAURAN PRINCESAS SE LOS RECOMIENDO
Usually, pastries baked at a Mexican bakery taste better than the ones from the mercado. In my experience, this was not the case at Martha's Cake! Although it appeared the empanadas and guayaba puffs were freshly baked, strangely, they all tasted stale. Perhaps Martha bought the flour in such a huge tub that she was not able to use it up fast enough. Did it sit around too long and go bad before the abuela was able to form it into pastries? Hopefully it was just a bad batch. At least I did not chomp on any Tribolium or Oryzaephilus!The pastries were $1.50 each, cash only. They were not worth it. The guayaba puff was filled with such a pitiful dab of guava jam that I mostly choked on dry flakes of uninspiring puff pastry. The piña empanada was even worse! Somehow Martha rolled the empanada shells so incredibly thin that the thickness was only 1-2 millimeters! (See my picture!!!) How can this be? With empanadas so structurally unsound, it is amazing that I transported them home without the shells collapsing from vibration. For me, it takes a lot of time, effort, and skill to roll a wad of dough so wafer-thin! Luckily, I did not toast it for too long because it could have easily ignited into flames and incinerated down to a cinder! If Martha was trying to increase profit by rolling out the dough to use less flour, I'd say that the labor she invested into making the dough so papery was not worth the raw material cost she saved or the tarnish to her bakery's reputation. In addition, the pineapple jam inside was so measly and withered that the empanada tasted pasty and bland! Disappointment (SMH)! I still have a remaining empanada queso from Martha's Cake and tremble at the thought of finishing it!
Guau Cake!!!!!
Today I went out to buy bread and I did it at a bakery called MARTHAS CAKE and the truth was I was sorry I didn't buy it there, of course it was already there; and the truth is that they reduced or are making the bread in half!!!! The shell looks like a cookie and the shortbread I think it's even embarrassing to go out because it even seems like it's hiding because you can only see the wrapper!!!!' The truth is I don't recommend this bakery!!!!! My dollar remains the same, nothing changes, neither in face nor in size.
I love those people i have been going to the bakery for many and many of years the people are very helpful i wil continue to go there for many year's to come love mrs. Martha she is the best
I loved them ......you are welcomed like if you were at home ....
Just the best!!!
Tres leches!
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