I once had a friend cart back a box of Tokyo Banana for me. His suitcase was so stuffed to the brim, the flight an arduous 7 hours, that it’s a miracle that that box did not sustain a single dent on its way back (talk about durable Japanese packaging).
You don’t extend the same treatment to a box of Snaffle’s Catchcakes, however. Even if it’s double wrapped and packed in a sturdy, true-to-size package. Why? Because these darlings are, quite literally, as delicate as a cloud.
Established in 1998, Pastry Snaffle’s is just one of the many brands that have since crossed the Pacific Ocean (last year, to be precise) to invade our sunny, Japan-hungry shores. With three outlets at Plaza Singapura, Bedok Mall and VivoCity to date, and another on the way, it’s safe to say that Snaffles is here to stay. 😀
Among this Hokkaido-based pâtisserie’s offerings is its Catchcake. Sold in boxes of eight for $19.80, this button-shaped confectionary is made daily in an open-style oven, with milk and eggs from a select list of appointed farmers. Toss in an original cream cheese mix that is purported to have a milky taste (as opposed to the common salty one), and you have yourself a heaven-sent dessert. 😉
Oh, and if you’re wondering why they’re called Catchcakes, you have Snaffles’ slogan to thank; its wish for its signature creation is for it to “stay in your mind and taste without any second thought”. So are these Catchcakes worthy of such an honour? 😉
With Snaffles being a cheesecake specialist, it’s only natural that one of its flavours would be – you guessed it, Cheesecake! Or Signature Half-baked Soufflé Omelette Cheesecake, to be precise. 😉
And yes, it really is as moist as it looks. *Cue chubby cherubs and harps playing in the background.*
That circle-shaped piece of cardboard? It’s really there to hold the Catchcake in place so you don’t accidentally crush it while sliding it out of its snug little packet.
If there’s one thing that this photo can’t convey, it’s got to be that melt-in-your-mouth, buttery texture that breaks apart without crumbling entirely from the moment you dig in. Like the actual soufflé, it really is as light as a cloud.
I’m not too big a fan of cheesecake, namely because it tends to verge on being overly heavy (and sometimes, even passing off as a block of cheese instead of a cake), but Snaffles seems to have got the mix down right. This is, quite literally, heaven in a cake, and I’m not exaggerating! 😉
Cocoa connoisseurs, on the other hand, will love its Chocolate counterpart, which is equally moist and rich. I found it too strong for my liking on the first try, but a second taste test won me over. I’m in love with the chocolate Catchcake, and like the cheesecake flavour, it’s a well balanced dessert, though slightly richer and “heavier” in taste.
My advice, if you’re having both flavours, is to go for the Cheesecake first. That way, you can enjoy both flavours without one overpowering the other. 😉
So delicate are Snaffle’s Catchcakes, that they even come with a specific set of instructions on how to handle and store them. If you’re thinking of trying these mini-cakes, just be sure to de-frost them for 3 – 4 hours in the refrigerator (cooler bags give them an extra 4 hours outdoors). 4 days is the longest you can go before popping them into your mouths, though I doubt you can hold off your craving that long! 😛
Here’s a list of what goes into making each Catchcake: cream cheese, milk, eggs, sugar, butter, flour, wine, corn-starch, syrup. Allergens include milk, eggs and flour.
Haven’t had a chance to try the other desserts, but I sure can’t wait to do so! Feel free to pop by any of Snaffles’ three outlets for your Japanese dessert fix:
Bedok Mall: B2-K2
Plaza Singapura: B2F