Sweet Obsession Cakes & Pastries

I love dessert, and while I was in Vancouver, I met up with a good friend that suggested we’d do dessert! Now, why did I not think about a suggestion like that! She recommended that we’d meet up at a place called Sweet Obsession Cakes which by the sound of the name is a place I will be obsessed with – and I am!

This store front is tucked away on a strip plaza and it’s a small but intimate with tons of sweets in the store! I love stores like this, so I was extremely content the moment we stepped foot into this cafe! The display cases were full of cakes even though it was becoming late in the day, and there was still a lot of people in and out of the cafe!

I sat down and ordered my favourite drink, the Chai Tea Latte which was really creamy and flavourful!

I couldn’t decide which piece of cake I wanted, but I finally settled on the Neopolitan Cake which was a chocolate cake with layers of vanilla butter cream and incorporated into the cream was raspberries and raspberry coulis! What a sweet treat, and it reminded a lot of “Black Forest Cake” taken to new heights!

The other piece of cake that I wanted to try was the Roasted Coconut Chiffon Cake, where my friend said she’ll try that piece and give me a bite to sample! It was soo good, and it wasn’t overly sweet – which I really like! You can definitely tell there was coconut flavours in this delicate chiffon cake. In between the layers of the coconut chiffon cake was coconut toffee and coconut butter cream. I wouldn’t mind getting a slice of this myself next time I’m there! I am a huge fan of coconut flavours!

The last piece of cake we ordered for the night was the Dulce de Leche Cake which looks overly sweet, but in reality, it was quite well balanced with the cinnamon flavoured vanilla chiffon layered with dulce de leche and pecans with milk chocolate ganache. The cake did get too sweet when the only thing left was just the ganache and no cake!

Sweet Obsession Cakes & Pastries on Urbanspoon

Sweet Obsession Cakes & Pastries

2611 W 16th Ave
Vancouver, BC V6K3X5
(604) 739-0555

Homemade Lo Bak Go – 蘿蔔糕

Turnip Cake Recipe – Luo Bo Gao

Just in time for Chinese New Years, I’ve taken what I know of how to make a Lo Bak Go and tried it! Please note, I like my lo bak go with lots more filling than “go”, so feel free to reduce the amounts of any particular ingredient.

1 large dried scallop (or 2 little ones)
1/2 cup dried shiitake mushrooms
1/4 cup chopped dried shrimp
2 Chinese Sausages (lap cheong)
1 cup of Rice Flour
1 cup of water
1 cup grated lo bak (daikon)

Seasoning (adjust to what you think tastes good)
salt, white pepper, soy sauce

First things first, you have to rehydrate all the dehydrate ingredients, and I like to do soak my shiitake mushrooms, dried shrimp and dried scallop the evening before hand in a bowl with some water.

When I’m ready to start making my lo bak go, I start by grating the lo bak and I place it into a pot of boiling water with some sugar and salt for a few minutes until tender.

While the lo bak is bubbling away, I start by chopping up the Chinese sausage, Shiitake mushrooms and shrimp into little pieces, and shredding the scallop. I heat up a wok and put all the ingredients together to stir fry them until cooked. I also do the seasoning with some white pepper, soy sauce and salt until it’s more flavourful than usual – since the rice flour mixture would add no flavour, it works best this way.

When everything is good and ready, I prepare the rice flour mixture by first starting with 1 cup of water and 1 cup of rice flour. I mix it until it’s dissolved and pour it into the combination of lo bak and all other goodies. I mix thoroughly and judge by the texture how I would like it. If you like your lo bak go firmer, put more rice flour in so that it’s more paste like consistency. The more you mix, the tougher it gets as well. I like my lo bak go soft, so I do minimal mixing. When you figured out how you like it, pour it into a pie pan or something like it and prepare it for steaming.

I steamed my lo bak go for about 45 minutes and I put a toothpick in to check that nothing was sticking to the toothpick. When it was ready, I turned off the heat and put some green onions (scallions) on top for decoration and put the lid on it for about 5 minutes before I took it out and let it cook on a cooling rack. Be careful, the pan and the lo bak go is extremely hot at this point.

Now that it’s cooled down a bit and had some time to set, cut it up and enjoy! I always like to sprinkle extra white pepper, or sweet soy sauce, or even some hot sauce on top of my slices of lo bak go. Sometimes, I do all 3! Now, pick up your chopsticks and enjoy!

Jean Philippe Patisserie – Las Vegas, Nevada

Walking through ARIA Resort, we were greeted by Jean Philippe Patisserie each time we went to and from the casino to the elevators to get to our suite. Seeing the delicate cakes, chocolates, gelato, mini wedding cakes and much much more, I knew I would have to stop by and enjoy some of his treats.

We tried a Vanilla Flan as well as Tiramisu, with iced coffee and we fell in love with the desserts from Jean Philippe. We couldn’t stop thinking about the desserts we have purchased, and we decided to get more the following evening.

The next round, we had a strawberry tart as well as a carrot cake, with chai tea latte. Again, it was really tasty. The strawberries here at home are far from sweet, red and ripe but the strawberries on the strawberry tart was sweet and tasty! The pastry from the tart was really flaky, and it had a hint of almond and pistachios taste to it. It was really delicate, and flavorful, yet not overwhelmed by sweetness.

The carrot cake was one of my favorites. The carrot cake itself was embedded in cheesecake, which was light, soft, creamy and smooth. The carrot cake was excellent as well. The delicate decorations on top of the cake really topped it off. These were one of the best desserts we have had in awhile! I have nothing but great things to say about it.

The neatest part, all the little fine details on the cakes and pastries itself… they’re actually edible! I thought the bottom of the carrot cake was a wrap or something, but it was a really delicate piece of chocolate!

Sure, upfront, $6.00 for a pastry/cake could seem like a lot, but to taste such impressive french pastries and mini cakes really made it worth while!!