Eat Cake Cafe, Rowland Heights, CA

I had a wonderful weekend of meeting up with family and friends.  Over the weekend, my sister bought me some very "fancy" and good looking petite cakes from a new bakery, called Eat Cake Cafe in Rowland Heights, Ca.  The cakes are all so cute and hard for me to destroy them and put them in my mouth. 

Bottom left - Mango Mousse Cake
Top left - Italian Tiramisu Cake
Bottom right - Red Bean Cake
Top right - Green Tea Chiffon Cake

Just like its fellow bakeries, 85 degree (Taiwanese mixed with Western) and Cream Pan (Japanese mixed with Western), this is a Korean fusion bakery.  A lot of their creations are inspired by Asian or tropical ingredients (green tea, passion fruit, red beans, mango...), but also they have a lot of Western inspired cakes, cookies and pastries, such as well decorated sugar cookies, strawberry short cakes, tiramisu... 

Green Tea Chiffon Cake

Tiramisu

Inside of the cake

My sister got me a total of four cakes to try out - Mango Mousse cake, Italian Tiramisu, Red Bean Cake and Green Tea Chiffon Cake. The Mango Mousse Cake was heavenly good - very refreshing, light and moist cake.  The Tiramisu Cake with chocolate wrapped around and inside of the cake was a creamy body with a hint of alcohol in it (so sexy).  The Green Tea Chiffon Cake was light, flavorful and fluffy. And last but not the least, the Red Bean Cake was absolutely delightful.  I got lucky to have my sister delivered the cakes for me this time.  I will definitely check them out in person the next time when I am around the area. Based one what my sister and my foodies friends told me about this place and also all the reviews on yelp (4 and a half stars rating), I don't think I am going to be disappointed.  Even better, most of their pastries are gluten free and organic.  I didn't even notice I was eatting some amazing pastries without gluten.

Eat Cake Cafe

19705 E Colima Rd
Ste 6
Rowland Heights, CA 91748

(909) 468-2253
Hours: 

Hours:  Mon-Thu 7:30 am - 7:30 pm

  Fri 7:30 am - 9 pm

            Sat 9 am - 9 pm

(check out their website for more inforamtion and menu) 

P.S. More pictures will be uploaded soon, stay tuned!

Thank you, Halloween!

I am not sure how many kids knocked on your door to play trick or treat during Halloween night last month.  We got 0 kid here!  Last year, we had one kid (the kid living next door) knocked on our door when we were about to leave for a party.  We didn't prepare any candies, end up I just gave him some of my favorite snacks to take home.  So this year, we were well prepared for this special holiday.  To our surprise, we got 0 kid asked for candies from us.

0 kid = bags of left over candies at our house!  I decided to use some of the left over candies to make cupcakes.  I like PB & J (peanut butter and jam), so I created this cupcake to include these two ingredients.

I broke down the peanut butter cup in my chocolate batter and created this so air-y and creamy peanut butter mousse frosting filled with boysenberry jam in the chocolate cupcakes.  They just taste like my favorite PB&J toast!

I was just curious about who created this amazing PB&J sandwiches, and I found this information online (quite interesting):

1941-1945 - Both peanut butter and jelly were on the U.S. Military ration menus in World War II (1941-1945). It is said that the American soldiers added jelly to their peanut butter to make it more palatable. Peanut butter provided an inexpensive and high protein alternative to meat for soldiers. It was an instant hit and returning servicemen made peanut butter and jelly sales soar in the United States. Food historians haven't found any ads or other mentions of peanut butter and jelly sandwiches before the 1940s.