A Mother's Home Journal

White Velvet Butter Cake & All Occasion Yellow Cake

2012-02-03T12:52:00.000+08:00

The cupcakes on the photos below are two different cupcakes using two very similar recipes. On the left is a White Velvet Butter Cake and the yellowish one is an All Occasion Yellow Butter Cake, both are adaptations of Rose Berenbaum's The Cake Bible book.

I have been searching for a white cake and I think my search has come to an end today. For sometime, I have been using Billy's Vanilla Cupcake from Martha Stewart's site. It's a very yummy recipe, however, like some of my baker friends had experienced, I only use it for cupcakes because baking it in cake form yields a different result: dry cake!

I have yet to try Berenbaum's recipe in cake. Original instructions, anyway, are for cakes, not cupcakes so I presume it would be as good.

The difference between the White Velvet and the Yellow Butter Cake is the use of eggs. The former uses all whites, the latter all yolks. Both are good but my taste buds judge the White Velvet the winner in all aspects. It's lighter and the texture is velvety, indeed. This is also firm enough to be used under fondant icing.

left: White Velvet Butter Cake

Right: All Occasion Yellow Butter Cake

Here is the recipe for the White Velvet Cake with my own notes.

Ingredients:

3 cups cake flour,sifted
1 1/2 cups sugar
1 Tbsp + 1 tsp baking powder
3/4 tsp salt
6 oz or 170 grams unsalted butter
4 1/2 large or 135 grams eggwhites
1 cup milk
2 1/4 tsp vanilla

Preheat oven to 350degF.
Lightly combine eggwhites, ¼ cup milk and vanilla
In the bowl of your electric mixer combine dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the ¾ of the milk. Mix on LOW speed until dry ingredients are moistened.
Increase to medium speed (high if hand mixer) and beat for 1 ½ minutes to aerate. Scrape down the sides.
Gradually add the egg mixture in 3 batches beating for 20 seconds after each addition. Scrape down sides.
Bake for 25-30 minutes

My notes:

I prefer to weigh eggwhites on this recipe. My 'large' eggs may not be the right standard mentioned in the recipe.

I baked the cupcakes for 30 minutes.

As for the ALL OCCASION YELLOW BUTTER CAKE. Just follow the same recipe and instructions but replace the eggwhites portion with 6 eggyolks.

Happy baking friends!

Ovens

2012-01-29T21:15:00.002+08:00

Let me talk more about ovens in this come back post. Even if I am not actively posting here, I still get questions as to the type of oven that I'd recommend. If you are asking for recommendations, I cannot give any specifics. Instead, let me share with you what ovens I have and my experiences with them. You can also read my old post about ovens here.

Let me start with my first oven which was smaller than the one on this post. It was a tiny electric oven that can only fit a 7"x11" rectangular or 10" round pan. I managed to bake several batches of cupcakes and cakes with that oven. Temperature in these tiny ovens including with the one on my old post are unreliable. You need to have an oven thermometer and constantly monitor and adjust the temperature else it will burn your cakes. However, if your budget is restricted, this is the cheapest kind you can buy.

Then I got this La Germania gas range which has 4 burners and an oven. I so love this oven because it has automatic thermostat control. With that feature, I do not have to worry much about adjusting the temperature of the oven. This intelligent system automatically lowers the fire when temperature gets higher than what is set.

I have had this oven for over 5 years now and this buddy had baked hundreds of cakes and cupcakes. This model comes with only one wire rack but I had bought an additional rack direct from the service center. That way I can bake 2 pans at the same time. The biggest pan this buddy can accommodate is only 12" but I tell you I was able to make a 5-tier wedding cake with 18" base cake using this oven.It took me more than 10 hours to bake the entire batch. Price range for this type of oven starts from P15,000. If you have that budget for oven and you are seriously baking, I suggest don't buy this, but get the commercial type for almost the same price.

This is my new oven from Usabal . There, that's free advertising for them. This is not my first commercial type conventional oven. My first one was from Welldone Industries. It was this size and has thermostat control. I sold it to a dear friend when we went to live in Singapore in 2009. I find it too expensive to buy the same kind now. Welldone sells it now for P40,000. It was P33,000.00 in 2009. This one from Usabal costs less than 20k, believe it or not. The downside... no thermostat control. Thermostat costs an additional 16k if you want it installed. My baking friends swear by this oven so I was compelled to get it. Now, I swear by it. No thermostat? Not a problem. Temperature is pretty stable once you know the correct setting.

I find this oven safer to use also than the one from Welldone. The gas chamber was so designed that your eyebrows will not be charred when accidents happen. I hope you figure out what I mean. What takes 12 hours to bake in my La Germania oven only takes 3-4 hours on this one.

If you have the budget and is looking forward to baking hundreds of cupcakes and brownies in the future, invest in a bigger oven. For now, I am not looking forward to a 12-plate oven. Not yet. Maybe not ever.

Happy baking friends!

S.H.A.M.E. on ME!

2011-11-04T00:46:00.000+08:00

I'm a big embarrassment to the blogging community. Seems like I only post on this blog twice a year and I am a bit disappointed with myself for not keeping up with what I started. I somehow abandoned blogging for a more lucrative habit. The habit of not being able to say no to people asking me to make cakes for their loved ones. I keep telling myself that I needed a break. Caking for money (well, there is no term more frank than this) has been taking over my life. Although I can afford to live comfortably without this so-called cake business, I have been engulfed by it just as it did to me three years ago while I was still in the big metro.

Barely a year since I baked that first order since I arrived (from Singapore), orders are just piling up filling my calendar so fast that I barely have time for myself. This is where the cycle of my love and hate relationship with baking comes in. Now I love it, then I get exhausted and complain and feel like it's a curse. It looks like an addiction. I get withdrawal symptoms when I am not working. During breaks, I spend my time spring cleaning my tools and working space to be ready for the next job. Shamefully, I spend too much time FB'ing, if you know what I mean, catching up with friends, answering inquiries and comments, sending quotations.

I feel the need to break this cycle. I am getting dumb from interacting with walls. These short status updates are blocking my creative juices. Today is my birthday. There's not gonna be plenty of years ahead. Life is short. I want to do all the other things that makes life wonderful. I will keep you posted more often, that's my birthday promise.

♥ Kate

Red Iced Tea

2011-05-10T16:42:00.001+08:00

Who does not love the red iced tea from Tokyo Tokyo? Since there is no Tokyo Tokyo here in Dipolog City, this is the next best thing:

Kate's Red Iced Tea!

The taste? No bragging about it, but tastes so close to Tokyo Tokyo's red iced tea. The ingredients? Simply Nestea Lemon Iced Tea and Tang Strawberry juice mixed at 50-50. A must try!

Men, Cake & Travel Equals Disaster

2011-05-03T09:24:00.000+08:00

I know, I see some questioning eyes and raised eyebrows. Been wondering where I've been? I am not ashamed to admit that I am just here, sometimes very occupied with baking projects and in betweens, I sew, organize stuff, read and do the endless cycle of putting away toys. I have forgotten about this blog, really until today when I was searching for some photos and came across my own blog. I thought it looked familiar, hahaha!

So, before I forget this again for a month let me vent out my frustration with men, cake and travel.

See that Ariel Cake before this post? This cake had the same fate.

The common factors for disaster: men and travel

Let me explain. The Ariel cake was picked up by three men. The second man who received the cake carried it like carrying an ordinary box full of stuff when otherwise it should be carried straight up, fully supported underneath. It was set on his lap during travel and perhaps they were travelling at full speed because they were late for the event.

The three-tier cake was also set on the lap of a man and traveled over a hundred miles at full speed otherwise they won't reach their destination in two hours time. I gave instructions to check the topper every now and then (that would of course include the cake). It would have been best to travel the cakes unstacked but it would not be possible when I wouldn't be in the location to stack it and do the final details on it. I was very confident the cake would withstand since it was well-doweled. However, carrying it on a lap during travel when it is not otherwise flat would really contribute to it's sad fate made worst by 60-80 mph travel speed. I would always drive snail slow when I have cake on the car. When we delivered the 5-tier cake to Dakak on some rough road, two tiers were stacked and carried on my lap. I was like hugging the cake the whole time and we drove really slow. The cake arrived at the location perfectly okay.

The next time a cake would have to travel outside the city leave me with two options:

1. I travel with the cake.
2. I won't make the cake.

I won't cry over spilled milk. Huhuhu!

Back with No Promises

2011-03-07T17:16:00.000+08:00

Helloooooo! Anybody there????

Huh, over two months of zero post? It was that long? What's been keeping me busy, let me think.... hmn, really nothing but the usual surge of orders and.. the usual laziness. I am not making a promise to update this blog daily because I am sure of one thing: I can't keep it.

I hope to post more. I will try.

Ariel Cake: The Cake that Never Was

2011-01-23T22:53:00.000+08:00

Isn't it pretty? Sad, but this cake did not make it to the destination in one piece. Long story but to make it short, let me just say that some people just don't know how to take care of cakes. I have my share of fault. I will not elaborate. I just want to give a lesson to bakers like me. Let the person/s who pick up the cake sign a waiver or whathaveyou stating that they receive the cake in good condition and that whatever happens during transport, you're no longer liable to it.

Cathedral Window

2011-01-19T09:40:00.001+08:00

Originally Posted: May 2010

Here is my official version of the Cathedral Window. After almost a decade of not making this recipe, I finally conceded to make it one more time to see if I still want to eat it and to check if my picky kids would like it too. This is an adaptation of the old recipe I had.

CATHEDRAL WINDOW

Ingredients:

2 packets Knox gelatin (1/2 ounce)
1/2 cup cold water
1 can condensed milk
2 cups all-purpose cream (500ml or 2 tetra pack Nestle All-Purpose Cream)
colored jellos/gulaman (I used green and red ~~Alsa~~ Mr. Gulaman)

Directions:

1. Prepare your cubed jellies ahead. Simply follow the instructions that comes with the jelly you bought. I used Alsa gulaman in green and red colors only. The gulaman takes about 30-45 minutes to cool down and set. Cut into cubes.

2. Sprinkle 2 packets of Knox gelatin to water and allow to soften for two minutes then melt the gelatin by microwaving for 30 seconds or by slowly heating it over low fire. Once gelatin has melted, mix the rest of the ingredients.

3. Mix the cubed jellies and transfer to your jelly mold. You can use any shape you like, any mold you like. Even glasses will do. Allow to set then chill for a few hours (if you can wait) before eating. If you plan to serve it to your guests, I suggest you use the old school jelly mold, the one that has a removable bottom for easy release.

Enjoy it, it still is the tastiest, yummiest Cathedral Window for me.

Edited: 19 January 2010 for my friend, Anna.

For the colored jellos, I prefer to use the cheap Agar-agar carrying the brand name Mr. Gulaman and the other one, I forgot, similar to the former. These are the ones that requires 6 cups of water per sachet and sets really, really well. Just add a little sugar to make it not to bland.

My First 5-Tier Wedding Cake

2011-01-18T07:49:00.000+08:00

When I accepted this order in September, I couldn't sleep. I was too excited at the same time worried. Three weeks before the event, I was confident I could nail it, and I did. Here is a blurry picture of it.

and a not so blurry one...

Oh boy, was I proud? Oh yeah, baby! There was no panic, everything was a breeze, from preparation to delivery to set up. Whew! I would definitely do it again but it would have been easier, I mean lighter, if some layers are dummy cakes. This was just too heavy. Of course, we did not deliver this stacked but carrying the 3 bottom tiers was back-breaking.

Each layer was doweled with nothing but large bubble straws, no center dowel was used for this one. The bride and groom loved it inside out. That was her word.

Boiled Icing 2

2011-01-13T00:07:00.001+08:00

For quite sometime now, I have been using this Boiled Icing which is the meringue base for the Italian Meringue Buttercream (IMBC) recipe from Joe Pastry's site. The meringue recipe is very similar to the boiled recipe I had posted before except for the amount of sugar that is cooked. In my old boiled icing recipe, all the sugar is cooked while the one below, only a cup is boiled. The sugar in this one is also 3/4 a cup lesser making it less sweet than the previous one. Just read through my notes.

BOILED ICING 2

Ingredients:

5 eggwhites
1 ~~1/2~~ 1/4 cups white sugar
1/4 cup water
1/4 tsp cream of tartar

I started to adapt this recipe after my first successful IMBC using their recipe. I had observed that the boiled icing here is more stable and the sugar is cooked faster.

Start off by mixing 1 cup sugar with 1/4 cup water in a small saucepan. Do not stir and make sure there are no specks of sugar on the side of the pan above the water level. Wash them down with drops of water. No need to use pastry brush to do this task. A spoon will do.

Speaking from experience makes me believe that the kind of saucepan you use affects the way the sugar cooks. I have three small stainless saucepans. Two of these are thick-bottomed ones of really good quality while the third one, though not cheap, is a little thinner than the two. Boiling sugar on the last pan always gives me burnt sugar. I won't even make choco fudge icing on this one because it gives me the same result, burnt chocolate. So, I think the kind of saucepan you use has a big role in making a successful boiled icing.

Set the sugar on low heat. Use the smaller burner on your stovetop as much as possible. I don't start heating my sugar on medium -high as opposed to the instruction from Joe Pastry. I did it once on medium heat and it left some crystals on the bottom of my pan.

While waiting for the sugar to boil, start beating your eggwhites with 1/4 teaspoon cream of tartar. As soon as it gets to softpeak stage (no more big bubbles or you may refer to the photos at Joe Pastry's site), start adding your 1/4 cup sugar gradually and beat it until stiff but not dry. Once you get to that stage, you can left it at that while you wait for the sugar to cook .

I suggest that you set aside anything you wish to do (like checking FB) while waiting for the syrup to reach the softball stage and just focus your attention to it, admiring the entire process :). When the necessary temperature is almost reached you will visibly notice that the sugar turns a little sticky. Start your thread test.

Okay, before discussing this thread test, let me tell you why I don't use my candy thermometers anymore. My digital/instant read thermometer had ran out of battery and I am too lazy to replace it. It was the more accurate thermometer but if you happen to own one, please note that you need to calibrate it. It is the same with the regular candy thermometer. I will put a note at the last part of this post on how to check for accuracy in your thermometers. Okay, main reason why I don't use them is because with the thread test I cannot go wrong. Simply said, I don't trust my thermometers.

I had attempted before to take pictures of this "thread test" but my camera just couldn't focus on the tiny strand of thread. I checked Google and there is non either :D. So for now just use your imagination.

To do the thread test, dip the end of a spoon into your sugar and lift it above the pan and let the syrup drip. If the soft ball stage is nearly reached you should notice a thread starts to hang from spoon. The higher the temperature gets, the longer the thread is, the more cooked your sugar is. What we are looking for is a thread about 4-6" long. If you see that, turn off the heat, start your mixer again and start pouring the sugar in thin streams to the eggwhite. You may want to do it the Joe Pastry way. Add a little, mix a little, add a little, mix a little. This will avoid splattering the sugar on your mixing bowl. Once all the sugar is added, run your mixer on high and keep beating until the meringue is stiff. I do it for 5-8 minutes on my Kitchenaid mixer and maybe 10 minutes in the hand mixer. I found that with this recipe, there is no risk of over beating it.

My college friend who used to bake told me that her mom puts "kalamansi" (small green lime) juice in her icing and when I asked her what it does, though she, herself, was not sure of her answer, said it could be for keeping the icing from crusting. My mom said she used to do it too but could not give me a scientific explanation. Duh!

That's it, your boiled icing is ready to use. For more questions on this type of icing, feel free to leave a comment here. I'd appreciate if you include your first names so I can address you properly rather than having to call you Ms. Anonymous.

And oh! Yeah, the thermometer. I read it from an old recipe book from my Mom and I quote:

"To check candy thermometer for accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees. If there is any variation, subtract or add to make the same degree of allowance in testing candy."

Now please note that the boiling point of water varies depending on your location. The above test is for locations on sea level only. If you happen to be neighbors with Spongebob, that would be a different story.

Let me leave you a photo of my attempt to pipe roses using this boiled icing recipe. They're not perfect (I suck in piping), they softened a bit, but the roses did not melt.

I was piping still a quarter of the basketweave side and my hand already screamed, "STOP!"

Tinkerbell Cake - A Super Rush Work

2010-12-03T17:25:00.003+08:00

December 1st was my son's birthday. I was not supposed to accept any orders for the next day as I was expecting I'd be so tired. I had one order lined up already. That should have been enough. But here goes this close friend who we are indebted too much who wants a birthday cake for her daughter. I just cannot say no. They gave me freehand on what to make but gave me a tip that her daughter likes Tinkerbell. I started decorating the cake an hour before they'll start the dinner celebration. I told my husband I'd like to play dead (LOL) to give me an excuse not to finish the cake. I was already too tired. Three hours of sleep the previous night, cleaned a big party left-over-mess , finished the cake, cupcake and bars for another customer...blah, blah, blah! So this is what I came up with in an hour.

Arg, the image wasn't even centered on the cake. Oh well, the face was. I put the face first and made the mistake of putting it in the center, not considering the hair at all.

The cake was 9x3 Moist Chocolate cake filled and frosted with Boiled Icing. The Tink face was cut from my usual 50-50 mixture of gumpaste and classic rolled fondant. To make a flesh colored paste, add a very little red, a little yellow and very little green to your paste. Add a little more of each color to attain the perfect flesh color you like.

To make the Tinkerbell face, print out a Tink face on a thick (board) paper. Cut out the face and the hair separately. Roll out the flesh gumpaste to your desired thickness then lay the cut out face and cut using a sharp blade. I use a scalpel with # 11 blade. When cutting the top part of the face cut it past the pattern so that the hair will have something to lay down on. I hope you get what I mean.

Color some paste yellowish brown for the hair. Roll it and cut using the cut out hair pattern. Do the same for the eyes using a white paste. For the eyes, I roll a little blue ball then flatten it with my finger and did the same for the black part. Paint the eyebrows and lashes with a very small paint brush and gel colors mixed with a little gin/alcohol.

To make lips I outlined it first using the scalpel then scrape out the gumpaste to make a small indentation.This makes forming out the lips easier. Rolled out very little pink gumpaste and filled the indentation. That's it. No special tool was used on this one. I'd be glad to make more like this one. Just not rushed please!

Hello Kitty Cake

2010-11-19T01:00:00.000+08:00

Let me just share with you one of my latest project, this Hello Kitty cake.

I never thought I would be happy with the result of this cake. First of all I was frustrated with the pink airbrush color. I did not airbrush this though. I just used a paint brush to apply the color. If you look closely the pink color was uneven (blame it on the airbrush color, I should have never used it) but seeing the overall effect of the cake, it doesn't seem to matter anymore. Then the kitty head. I was to use rice crispy treats on it but there were none available at the only store that sells them here so I baked a 6" cake for this one. I was scared the cake would crumble so what I did was coat the cake first with melted white chocolate instead of the usual buttercream. That served well as the binder.

Overall, I was happy that both the Mom and her daughter loved the cake. By the way, this wasn't an original idea. The design was inspired by a photo sent by the Mom.

This Makes Me Nervous

2010-11-19T00:43:00.000+08:00

I will be doing a 5-tier wedding cake on December 28 and just the thought of it makes me both excited and nervous. Why?

1. It would be my first time to do a super huge cake. The biggest I have done is a three-tier cake. I accepted the order because if I won't I would never have this "first time".

2. My oven is small and can only accommodate a max of 14" cake which means I will be baking several sheet cakes to be assembled for the cakes bigger than 14". Help me God!

3. Rolling a huge fondant, my golly wow! What if the weather does not cooperate? Oh, please!

4. The travel. It is going to travel (unstacked, of course) to Dakak Beach Resort, an hour drive with uphills and downhills and partly bumpy road. I am wishing that by then the concreting of the road is fully done. Oh, please! The travel would be the biggest ordeal.

When the party planner inquired about the cake one thing that was running through my mind... I hope she won't order from me hahaha. Gosh, gives me butterflies...

For now, I will set that aside... When that day comes, let's see what happens.

Black Forest Cake

2010-11-05T22:53:00.000+08:00

Black Forest Cake is a cake of German origin. It is said that the addition of cherry liquor gives the cake its authentic taste. However, to make the cake suitable even for my kids, I omit the liquor and replace it with cherry syrup instead. I simply use the syrup from either the cherry pie filling or from the bottled whole cherries. This recipe is an adaptation of the Black Forest Cake from my favorite (for now) recipe book. If you read my previous post, you will know what it is.

The cake is made by first baking the chocolate chiffon cake then assembled with whipped cream frosting and cherries. Hubby once asked why I don't use our famous chocolate cake as the base. To me, the moist chocolate cake is too dense for such cake. The lightness of the chiffon cake is just perfect for this type of dessert.

Chocolate Chiffon Cake:

Ingredients:

1 cup – 2TBSP all purpose flour
1/3 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp coffee
1/4 cup cocoa

1/4 cup oil
4 eggyolks
1/3 cup water

4 eggwhites
1/4 tsp cream of tartar
1/2 cup sugar

1. Preheat oven to 350 deg F. Line the bottom of 2 8x2 round pan with greaseproof paper. Do not grease.
2. Measure, sift and mix the first set of dry ingredients above then make a well in the center. Add in order the oil, eggyolks and water.
3. Mix with a wire whip or wooden spoon until there are no lumps. Do not overmix. It usually just take me about a minute or two to do this. Set aside.
4. Beat the eggwhites with the cream of tartar until frothy then gradually add the sugar and beat on high until stiff but still glossy.
5. Mix 1/3 of the beaten eggwhites to the cake batter and fold gently until fully incorporated. Fold in the remaining eggwhites.
6. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
7. After removing from the oven, cool the cake in an upside down position in a wire rack.

Prepare the soaking syrup:

SYRUP:

1/3 cup sugar
1/3 cup water
3 TBSP CHERRY brandy

Boil the sugar and water and let simmer for a few minutes. Remove from heat and add in the cherry brandy.
Spoon or brush this syrup over the surface of the unmolded cake.

For the Fillng & Frosting:

2 cups chilled whipped cream
1/2 c sifted powdered sugar
1 bar Cream Cheese (optional)
Cherry pie filling
Shaved chocolate

First some notes about the frosting:

1. The original recipe calls for 2/3 cup sugar. To me 1/2 cup is enough. The sweetness of the cake, the syrup and the chocolate shavings will make up for that part.

2. Most Black Forest Cake recipe don't call for cream cheese but I tell you the cream cheese will make it the best BFC you've ever had. I divide my BFC cakes into two categories: Regular and Premium. The cream cheese is added to the latter.

3. Whipped cream must be chilled overnight or at least 3 hours but I now use Bakersfield Whippit non-dairy cream so I do not have to chill it.

4. If you are in the Philippines and find the imported "whipping" cream expensive or live in a place where there are no whipping cream (like here, ugh), do not worry, the Alaska All-Purpose Creamer can do the job. I find it better smelling than Nestle. Do I sound like I'm endorsing?

To make the frosting, whip your chilled cream with the powdered sugar using an electric beater until it doubles in volume. In a separate bowl beat the creamcheese until light and fluffy. Fold this into the whipped cream.

If you want a more stable whipped cream frosting, you can add gelatin to it. Do this as your first step. Sprinkle a tablespoon (1 packet Knox) to 4 tablespoons cold water. Let stand for 5 minutes to soften the gelatin. Microwave at half power for 10-30 seconds to melt the gelatin or you can melt it using the double boiler method. Let cool but do not allow it to set. Add this after the cream has attained the necessary volume and continue beating the cream until soft peaks are formed.

To assemble the cake, fill it with the whipped cream frosting, spoon cherry pie filling over the whipped cream. I process my cherry pie filling in the food processor because I do not want whole cherries in the filling. Top the iced layer with the second cake. Frost the entire cake. Pipe some rosettes on top of the cake, spoon some more pie filling on top. Garnish with whole cherries and chocolate shavings.

More notes:

For the garnish, I buy the whole cherries with stem. For the chocolate shavings, I use a thin knife if I want to make curls and run it over a chocolate bar. When I am lazy, I use a peeler.

If you want a four-layer BFC, double the cake recipe and bake it in 2 9" pan then just torte each cake to make 4 layers.

After discovering Bakersfield Whippit, I feel in love with it. It is a very stable whipped cream. I just have to add water to the paste and whip it. It whips beautifully. Heaven. It is very stable and doesn't melt. It gives very beautiful result. When using Whippit, I omit the sugar because it is already slightly sweetened.

Hope you like it. Enjoy!

Sans Rival

2010-10-16T11:48:00.000+08:00

Sans Rival literally translated as "no rival" is a meringue cake layered with cashew (or any other nut) nuts and french buttercream. Why french buttercream? It's because it is the way to use up the eggyolks from the meringue. The recipe is very simple. I got this from my ever favorite baking book, "Dorothy's Cooking School Cookbook 1". I have adapted the recipe and procedure.

Meringue Layer:

1 cup eggwhites (I used 9 eggwhites)
1/4 tsp cream of tartar
1 cup granulated sugar
1/2 tsp vanilla
1/2 cup ground cashew nuts (I toasted it before grounding)

French Buttercream:

4.5 oz (or 9 Tablespoons) water
1 1/2 cups sugar
1/4 tsp cream of tartar
9 eggyolks
1 1/2 cups butter
4 tsps dark rum (optional)

Garnishings:
1 cup coarsely chopped cashew nuts

Note:

For the ground cashew nuts, I used a food processor to grind it. You can use a blender, too.

For the garnishing, I ran the food processor for a few seconds to chop the nuts. Makes the job so much easier.

I halved the recipe for the meringue and made it in two batches because my oven is small and can only accommodate two small cookie sheets.

Note that the colored text below is my adaptation.

DIRECTIONS:

Preheat the oven to 300 deg F. Line the underside of 3 8x12x2 pan with aluminum foil. Set aside

(I used two jelly roll pans, lined it with parchment paper (not waxed paper) and outlined it using 9x13 pan (that's the only one I have).

Beat the eggwhites with the cream of tartar until frothy. At medium speed, gradually add the sugar. Once all the sugar is added, beat at high speed until stiff peaks form. Fold the vanilla and ground nuts.

Divide the mixture equally among the baking pans and spread it evenly. I used the outline of the pan on the parchment as guide. Do not spread it too thick. The second batch I made was too thick and went soggy after cooling down because the inner part of the meringue wasn't yet thoroughly baked. Do not spread it too thin either.

Bake for 45 minutes to one hour or until meringue is evenly colored. Remove from the oven and allow to cool completely before removing the paper.

Prepare your frosting:

Combine water, sugar and cream of tartar in a small saucepan. Let it boil on low-med heat until it spins a thread. While sugar is boiling, beat the eggyolks using an electric mixer until thick and lemon colored. As soon as the sugar spins a thread, add the syrup in thin streams to the beaten eggyolks.

The easier way to do this is to add a little sugar to the eggyolks, beat a little, add a little, beat a little until all the sugar has been added. It prevents the sugar from splattering around your bowl. I got this tip from this site.

When all the sugar is added, beat at high speed until mixture has thickened. Refrigerate to cool down completely.

What I do is NOT refrigerate but beat the mixture is at room temperature. I test this by touching the mixing bowl. If it is lukewarm I start adding the butter. (If using a heavy duty mixer, switch to paddle attachment before adding the butter. I use a handheld mixer all throughout and the result is just perfect). Make sure the butter is not very cold but not melted either. I use a still cold but soft butter. Add it a little at a time. If you don't let the mixture cool down, it will become soupy when you add the butter. When all the butter has been added, beat at high speed for a few minutes.

In a large mixing bowl, using an electric mixer, cream the butter until light and fluffy. Gradually add the cold eggyolk mixture to the butter while beating at medium speed.Wait for the butter to absorb the eggyolk mixture before adding the next spoonful.

To assemble, position a layer of meringue on a serving plate. Spread buttercream and sprinkle with chopped cashew nuts. Continue the layering process. Cover the top and sides and garnish with more chopped nuts. Refrigerate or freeze to allow the buttercream to firm up.

Eat moderately. Take note that you are like eating 80% sugar and butter and eggs.

Frozen Bananas

2010-08-31T23:23:00.002+08:00

Frozen bananas are the simplest to make or so I thought. I desperately wanted to make one as soon as the word hit me, but it took me two weeks to finally make it because of busy schedules. Once I got the chance, I hastily cut up some lakatan (cavendish) bananas in half, stuck popsicle sticks on the cut up sides, froze it for an hour.

As I was too excited, right before the timer rung, started to prepare for the chocolate coating. That's when I scrambled to look for the recipe that I found online. One that would not get crispy once frozen. All attempts were in vain. "The next time, bookmark it", I told myself. So I just made it with the most common frosting for frozen bananas. That is by melting chocolate and butter together. I used two tablespoons of butter for 150grams of bittersweet chocolate.

Was I successful? I wouldn't ask it if I was. Okay, okay, for that part only. The chocolate sizzled. I think it was because some condensation from the butter wrapper got into my hand and eventually into the butter. That is how sensitive the chocolate is which is why when melting chocolates, make sure that not even a teeny tiny drop of water gets in contact with it. To not put the chocolate into waste, I heated up a little cream and melted the chocolate again. I ended up coating the frozen bananas with ganache. Allowed to cool and thicken a bit, it made a perfect coating.

I coated a few pieces with sprinkles which gave a good crunch to it.

Wait, the story doesn't end here. Let me continue for you will learn something especially if it is the first time you will make it. Read on.

Freezing bananas for an hour doesn't harden it. Just not yet. Frozen delights are hard. Yet it was harder for me to imagine biting a hard banana so I ate one stick after the chocolate coating had set. Yummy. Soft. Then I went to sleep.

The first thing I thought and uhm, did upon waking, was to eat one. That was the real frozen banana. Hard. Cold. Very cold. Yummy? No, it was superbly yummy. It tasted like frozen banana ice cream with chocolate coating. Heaven. Really. At least for me. I lied when I said I ate one. I ate two. Promise, just two. My housemates ate the rest. In short, bitin ako. Still the story does not end there.

Three days after, I made a new batch. I decided to freeze the bananas for two hours to allow it to harden. I had my reasons. I wanted to immediately eat a literally frozen banana right after I coat it with chocolate. Epic fail. I forgot to stuck some popsicle sticks before freezing them and I could not do it anymore without breaking the bananas. Arg. I ate them using a fork.

Learn from it. Peel and cut the bananas. Stick the sticks. Freeze. Coat with melted chocolate and roll in some sprinkles or nuts or leave 'em plain. I still have a lot to write about this heavenly dessert but I am too sleepy to do it. This post will probably have a part two. Goodnight for now. I will dream of FROZEN BANANAS.

Bloody S'Mores

2010-07-19T17:03:00.003+08:00

I am trying to get rid of half a kilo of red and half a kilo of white chocolate that I couldn't get to melt. The red one was perfect to make these S'mores. Aint they bloody?This was adapted from the S'more's recipe of Joy of Baking and just substituted the chocolate part with some red chocolate I have on hand. Make sure to brush your teeth after eating these or you will look like you just came from a vampire initiation.

Buizel, Pokemon Cake

2010-06-30T17:01:00.000+08:00

This was an old project. When my son was at the same age as Hallel, the recipient of the cake below, he was madly fond of Pocket Monsters (Pokemon) too. When I asked him to identify the figure I was making, without thinking, said it's Buizel, a water Pokemon. Joji (my aunt's classmate and mom's officemate) specifically wanted Buizel in folded hands for the cake. That was what Hallel requested, so be it!

Making it was a breeze. Tinted portions of marshmallow fondant (this time I used plain marshmallow fondant, not gumpaste-fondant mixture) for the colors I needed. Rolled the body into oval shape and allowed it to dry lying down, else the weight of the fondant will accumulate at the bottom. Shaped the head,put on a thin strip of yellow fondant on the body and on the chin separately, then the folded hands and finally the facial details. Voila, I was done that fast. Just before delivery my son said there was something missing, something important. The gills on the arms!!!

Anyway, the celebrant and the mom loved it. It was a simple cake for they wanted just a chocolate cake with the Pokemon character on top.

Palitaw

2010-06-30T15:33:00.005+08:00

I would presume that the word Palitaw is derived from the Tagalog word "litaw" which means to show up. This is exactly what happens when you cook one. I love this pinoy merienda. To me it is a local rendition of the Chinese Tikoy. While tikoy is cooked by steaming (I'm guessing here), Palitaw is cooked by dropping glutinous rice balls (rather discs) in water and these discs float or make "litaw" when it is done. Palitaw is very easy to make especially that nowadays one can easily buy powdered malagkit or glutinous rice flour in the grocery. The recipe is simple.

You need:

glutinous rice flour
water
grated coconut - no exact amount
some sugar mixed with roasted sesame seeds

The ratio is 2:1. For every 2 cups of malagkit rice you mix 1 cup of water until if forms a sticky dough. You can add more water but I tell you, it's gonna be difficult to handle. You may lessen the water to make the dough more manageable. You don't need a mixer to mix them if you're making a small batch. A spoon would do.

But wait. The procedure should actually start with boiling a half-full pot of water. Then as soon as it is boiling, get a spoonful of the sticky mixture, shape into a ball, flatten to a disc and start dropping them in the boiling water one by one. Do not overcrowd them. (And oh, I put a little vegetable oil on my palm as the dough tends to stick to my hands). As soon as the disc floats, scoop them out and drain them. Roll the finished Palitaw in your grated coconut then on the sugar-sesame mixture. Yuuuuum. Enjoy your palitaw.

This one has no grated coconut.

Dora Cakes

2010-06-12T23:45:00.000+08:00

Okay, before I get busy in my new, little business, let me just post my latest cake creations. Not really something unusual and uncommon.

Well, sometimes it makes me glad that people here in Dipolog are not as particular as those in Manila who really would prefer hand-molded toppers over ready made, ceramic toppers. Of course, with the big price difference, I'm happy to see people who would rather be practical than fancy. It makes the job a lot easier.

And notice my cake on top? I did not even bother to make my own flowers (except the tiny ribbon roses). I just bought them. The trick is just to make the cake not so much like the old-school looking cakes hehehe. Oopps, pardon my frankness this time.

How many times do I have to insist that Dora and Mickey are indeed best of friends? They are, I swear. The trees above were hand-painted using a brush. Both cakes were my Moist Chocolate Cake filled and frosted with Boiled Icing from my recipe collection.

New Bus(y)ness

2010-06-08T23:02:00.003+08:00

I've been absent again. A business opportunity unexpectedly came. A vacant cafeteria (foodcourt style) stall in front of a school was offered to us and we simply did not let the opportunity pass by because the starting capital didn't require much. The foodcourt was already equipped with common tables and chairs, and each stall has its own wash area, kitchen, food counter, chiller for softdrinks, shelves, etc, all we need were cooking utensils, some plates and other kitchen ware to start. Although classes hasn't started yet, we had set up the store and made a dry run for a week to see how things would go and that's when I really got busy. During the last days of summer when I would supposedly grab all opportunity to wake up late, hubby and I had to wake up early to do some marketing and start cooking early. In the afternoon, we usually made last minute shopping for additional equipment. We concocted recipes for merienda which included fruit shakes, halo-halo, banana turon and the likes. Having have no experience in commercial cooking we adjusted recipes, brainstormed on the menu, argued, fought and yelled at each other at times hahaha. Then simultaneously I received 5 successive orders of cakes. Thank God they didn't require hand-molded toppers (well, except for one).

I think I am now starting to shift from being a baker to being a cook. Oh, heaven forbids. I hate cooking. Too much heat, but it looks like it's what awaits me. For now, it's hubby who does the cooking. We are not hiring a cook yet, though we are planning to do so. Hubby's plan is not to become my hired cook forever. He's just waiting for another opportunity to leave me (and the kids) again hehehe. I know I can cook. I can cook. I can cook. I don't often cook but as much as I can bake (which requires exact science), I can cook.

I only have problem when it comes to cooking. I don't know how to choose meats so I always end up buying meat from the grocery meat shops than from the market. That's one thing I have to learn a great deal. I know I can cope up with it. So I think you know where my blogpost will be heading to soon. Please bear with me.

Ang Pinoy Talaga

2010-05-15T12:18:00.001+08:00

Taken a week before the May 10 polls

Do they look like they're waiting for a motorcade? Certainly not. They're waiting for the road to clear up from....

Take a look at the riders on the top photo. They're motorists with either no helmets or no driver's license and they were lined up just a few meters from the LTO/Comelec check point waiting for them to end their days work.

Bridal Shower Cake

2010-05-13T21:10:00.000+08:00

Okay, here is the full top view of the teaser I posted two weeks ago.

If not for the title, I bet you would have a hard time figuring out what this cake was about. With a puzzled look, my son said the girl is riding a surf board (????), my sister couldn't comprehend the design either until I told her it was for a bridal shower.

My sister-in-law's officemate requested for a much naughtier cake. I refuse to do so with the presence of kids in the house. This is what we compromised to do. Do you get it now?

Why I Wasn't Baking

2010-05-13T20:59:00.002+08:00

Due to the almost unbearable summer heat and our 6-hour rotating brownout the past two months, I haven't been baking much. I mean I haven't been baking at all. I can't remember except for the few orders that came in. Who would want to bake at an already 36°C temperature. Even if I have an airconditioned kitchen I wouldn't want to turn it on either with the new price hike the electric companies are charging consumers. During periods of no brownouts, we often took the opportunity to do the laundry and house cleaning. And our brownout schedule: 2-6PM then 8-10PM. It ain't funny at all. Three days before the May 10 election up until today there were no more power interruptions and I am crossing my fingers, with the onset of the rainy season, that there will be no more brownouts, pleaseeee! I want to try more new recipes soon and want to mold figures without sweat dripping down my forehead.

Figure This Out

2010-05-01T22:04:00.000+08:00

Done as requested....no offense to those who find this offensive:)

McQueen Cake

2010-04-20T19:48:00.001+08:00

Not my first time to do a "Cars" cake, but I found this one a little bit of a challenge.

Here's why and how I did it.

I haven't really done a tiered cake, you know like the one that uses a tall pillar in between, like this before. When I learned I'll be making this type of cake, my mind was running through different ways to do it. How am I gonna make the pillar? Shall I use cake dummies? Then I badly need a hot wire cutter as there are really no cake dummies sold in this side of the planet. and I really hate cutting through styro sheets using a regular cutter. Shall I just ask Manong Jimmy (a carpenter neighbor) to cut for me a one-inch tubular wood? Then perhaps stick the tube right through the cake and then what? No, not the way I want to do it. Let's get back to the styro option. As hubby and I were discussing how to do our own hot wire cutter, I suddenly remembered that I have two Wilton separator plates and a set of crystal pillar. Weirdly, I only have a 10" and 8" plate and just 4 crystal pillars. I thought I've gotten a set. I suddenly jumped out of bed and was so joyous. Problem solved.

I wrapped around the four pillars some board then printed black and white checkered on paper and wrapped it around the board.Well, I tried to shortcut it at first and printed directly on the board but my dear, old, grumpy printer beat Oscar the Grouch for being so grouchy that time it just refused to digest the thick board.

This cake was made from our Moist Chocolate Cake recipe and filled and frosted with Boiled Icing. I had already made my vow that I will ice-perfect (so what when it falls short, just near perfect would do) all the boiled the icing that I'll do, that is to ice the cake really smooth (hoping that one day I will be able to make my first "fondant-look" cake). To achieve that, I dipped the spatula in hot water then smooth it over the cake.

I was happy with how it turned out.

The McQueen topper was provided by the mom of the celebrant while all other toppers and decors were made from fondant. For the checkered flags, I scribed squares into the flaglets then painted the boxes with black gel paste mixed with a little gin (alcohol). The stop sign was painted red, the white "stop" text was written using a paint brush and white gel paste. To not get the car topper dirty (I mean sweetly and deliciously dirty) with icing, I set it atop a cake board. To conceal the edge of the cake board, grasses were piped all around it.

Thank you Mommy Muff for the complement and for giving me an opportunity to be part of Pacey's first birthday celebration.

Catching Up

2010-04-20T13:26:00.001+08:00

I miss you my dear blog. I don't even know if you still have readers out there. But hey buddy, I'm still here. I'm back from both vacation and work. First there were a few orders I worked on and then there was break time. We thought it would be great to visit a dearly, old place and puff, we were in Cebu last week. It was a great opportunity for me to buy the baking supplies I ever need (aside from reunite with friends)that I wish were readily available here in Dipolog City. I got two bulky luggage of styros and a super heavy box filled with cake drums, cake boards, boxes, airbrush colors, dragees, sprinkles, playdough (yes, kids play clay),and baking pans. Oh, how my wallet cried out, depressed over my over spending but I wasn't. No trace of regret at all. It could have been more if their Wilton impression mat wasn't overpriced.

Now that I'm back and a looming list of orders, I will try to catch up. I still have that little fondant molding tutorial to post. I was suppose to start it a few weeks ago but was overcame wit embarrassment. How dare me to post tutorials of stuff that can be easily found in YouTube and some other part of the net done by experts? Yes, that was stopping me from doing it. But nope, now, the heck, I don't care. Yes, I will soon dare post my own tutorial whether it will benefit no one. Comes the time when I am too old to remember, I have something to go back to.

Fondant Molding

2010-03-23T13:27:00.000+08:00

When I started decorating cake, I was right away into fondant molding simply because I flunk in piping due to my Carpal Tunnel Syndrome (CTS). I cannot keep my hand steady for a long time which is needed when piping decorations. I can even hardly pipe straight lines because of this condition. On the contrary, decorating with fondant, with the help of cutters can be made easier.

I will soon be posting easy tutorials on how to mold fondant figures, just basic figures that even children can learn. Looking back at my projects, let me tell you that many people were amazed at what I have done and can do. To tell you honestly, and I have mentioned this in my older posts, I wasn't artistic nor creative (still am not) but God created me with a right brain that I can use if only I choose to. I did not take any formal class in molding or cake decorating though I'm dying to go through these classes in the future. I started decorating equipped with nothing but GUTS. Everytime I was/am asked to do something new, I give my yes based on gut feel. With the help of the internet and some basic tools, I am able to create the figures needed.

There are many information and tutorial available on the net. Some for free, some wtih fee. To pay forward the learning that I got for free, I will soon be posting a tutorial of my own. I will also share some tips and techniques that I've learned from this trade.

Watch out for it!

Billy's Vanilla Cupcake

2010-03-19T06:57:00.001+08:00

I have long been searching for a white cake recipe to be used in my white cupcakes. I have tried a few recipes from my mom's cookbook including chiffon cake and some butter cakes from a famous membership site. My search now seem to have come to an end when I discovered Billy's Vanilla cupcake recipe from Martha Stewart's site. I always go for recipes that have ingredients that are easy to find and are easy to prepare yet turns out really moist and yummy and this one's perfect for it. I love it with the Chocolate Italian Meringue Buttercream frosting

If you watch the video of Billy Reece doing the demo, you might get confused as he added two tablespoons of baking powder while the written recipe writes only one tablespoon. I went with the latter and never had problems. This is my second time to try this recipe and the result is the same, a smooth, delicate, moist vanilla cupcake that is just what I wanted.

Billy Reece's Vanilla Cupcakes

Ingredients:

Makes about 30 cupcakes

1 3/4 cups cake flour
1/4 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees Fahrenheit. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Frost with desired frosting.

Chocolate Meringue Buttercream

2010-03-19T00:52:00.000+08:00

Last week, I made an incidental experiment when I ran out of butter while making Italian Meringue Buttercream (IMBC). It shouldn't have happened. I thought all along that I have plenty of butter when all I had was just one and my meringue was waiting. Uh, oh, I did not panic, it wasn't a paid order anyway, I was just trying to perfect IMBC. With just one butter at hand, I though a cup of chocolate would be a good substitute and holah, perfect, perfect, perfect. My chocolate meringue buttercream tasted like mousse, so light, so yummy, still so fattening.

By the way, I used my Boiled Icing recipe for the meringue. You can use the standard Italian Meringue recipe if you wish.

CHOCOLATE MERINGUE BUTTERCREAM

(Kate's Incidental Version)

Ingredients:

4 eggwhites
2 cups sugar
2/3 cups water
1/2 tsp cream of tartar

1 cup butter
150 grams unsweetened baking chocolate
100 grams semi-sweet baking chocolate

Procedure:

1. Cut the chocolates into small chunks. On a microwave safe or heatproof bowl, melt chocolate at 50% power for 45 seconds or over a double boiler until chocolate is melted. Let cool.

I use part unsweetened to cut down the sweetness of the icing.

2. While allowing the chocolate to cool, prepare the meringue. See the procedure for making here.

After pouring the syrup to the beaten eggwhites, continue beating on medium high until the mixer bowl is warm to the touch. It takes long especially if you live in the Philippines and on a very hot weather (pati ako malapit na matunaw), about 10 minutes or even longer.

3. Take out your butter from the fridge and cut it into an inch cube and drop one at at time to the meringue while running the beater on high. Two things could happen here.

One, it will become soupy, like my case, because my bowl was still a bit hot (not warm)when I added the butter, or if butter is not cold enough. Don't panic, just refrigerate your bowl for a few minutes (20-30) and re-whip.

Two, it will curdle. Still don't panic, you're on the right track.

Continue beating until the icing will become smooth. Slowly add the melted and cooled chocolate to the mixture and beat until combined.

Here you have a to-die-for frosting perfect for the vanilla cupcake I will be posting later.

Boiled Icing

2010-03-18T23:43:00.002+08:00

Boiled Icing is a type of Italian Meringue frosting. Infact, very similar on how it is made except that the proportion of egg to sugar is not the same. But I use the term interchangeably. Let me tell you a little secret. I seldom don't use the name "boiled icing" because I don't want to explain to people why it is called such. If I want it to appeal to kids, I just say marshmallow icing and tell them it tastes like melted marshmallow which is true, would you agree? If I want to confuse people, the silly me, I tell them it's Italian Meringue and notice how their jaws drop..."Italian, what???" and that makes it sounds classy hahaha! More often than not I just tell them, "you know, the icing that kids really like" and that ends the confusion.

Boiled icing is a very stable icing when done the right way. It can stand high humidity, extremely hot weather, I even use it at times to fill and crumb coat a fondant cake. You can pipe it, make it super smooth, make it stand in peaks. This is why I super love, love, love boiled icing than any other kind. I find the Italian Meringue recipe I previously posted too airy and light which is why I always go for this recipe.

Do not get intimated doing this recipe, it may look scary at first but if you follow the procedure carefully, you will get it right. If not, there is always the next time. It doesn't take long before you can perfect this. I suggest you read the instructions carefully and try to imagine each step before taking the dive.

BOILED ICING

Ingredients:

4-5 eggwhites
2 cups white sugar
2/3 cup water
1/2 teaspoon cream of tartar

When I needed a little more icing, I simply use 5 eggwhites.

Directions and Notes:

1. Egg whites are easiest to separate and you cut the risk of breaking the yolks when the eggs are cold. I separate them after I take them out from the fridge then let the egg whites allow to come to room temperature, about 20 minutes. The yolks, I drop them in a glass of cold water and keep them in the fridge covered until I need them.

2. Make sure your bowl for the egg whites is super clean, no trace of grease.

3. In a small saucepan, preferably the thick type, combine sugar, water and cream of tartar. Yes, including the cream of tartar.

4. Bring to a boil over low heat gradually increasing to medium heat as soon as it starts boiling. If you have a candy thermometer, use it. If you don't have one, I suggest you buy. If you don't intend to buy soon, don't panic. Also, don't bother to stir the mixture at all, and forget about those procedure that asks you to brush the side of the pan with water.

5. I use a Kitchenaid for my egg whites. I usually start beating the eggs as soon as temperature reaches 200degF. Our target is 240-248 degrees F or the "thread" stage, as I call it. Some call it the soft ball stage. If using a hand mixer, you can start beating at this point also. It takes about another 7 minutes before the sugar mixture reaches the desired temperature.

6. Okay, this is how I do it. When I start beating the eggwhites and get to the soft peak stage, I decrease the mixing speed to medium and increase the heat of the stove to medium-high so that it reaches 240 degrees fast. As soon as it reaches 240, I increase the mixer speed to high and take out the sugar from the fire and slowly pour it to the side of the bowl, aim for the spot between the beater and the bowl. Don't worry, it isn't difficult to do, I promise. Continue beating at high speed until meringue is stiff. To test if you're at the right consistency, stop the mixer, run a metal spatula across the icing and it if forms a stiff wall on each side, that is it!

Here are important notes:

If using a hand mixer, I suggest, strongly suggest, you get an extra hand to hold the bowl or run the mixer for you when pouring the syrup, unless you are using a hand mixer with a bowl fitted to a stand. Gosh, one time I tried to use a hand mixer all by myself, it was crazy. Imagine trying to keep the bowl steady, while your other hand is running the mixer and the other pouring the sugar. Risky, risky! I wouldn't dare do it again. Try it if you want an adrenalin rush.

Going back to making the syrup, what if I don't have a thermometer? As soon as the syrup starts to look a little sticky, start watching it. You may start running your mixer at this stage also. Increase the heat to medium high and start the testing after about a minute or two. I use the thread test. How to do it? Use a spoon, dip the tip in the syrup and lift above the pan and watch the dipping, if you see a very thin thread flying about 6" long, that's the right temperature already. You can start pouring the syrup to the beaten eggwhites. If you don't see the thread, run the test after a minute. If you have poor eyesight and not sure if you can see the thin thread, buy a thermometer LOL!

Now, good luck!

I'm Changing my Look, bear with me

2010-03-15T00:26:00.001+08:00

The current theme takes longer to load, I am looking for a simpler theme. Please bear with me while I do this, okay.

Fudgy Brownies, Simply Chocolate Goodness

2010-03-15T00:21:00.000+08:00

I sure found a keeper in this new Fudgy Brownies recipe I discovered from Allrecipes.com. A friend asked if I make chocolate brownies. Of course I do, but since she would resell it, I tried to find in my collection the one that can be sold at an affordable price. I thought of making the old Thick and Fudgy Brownies recipe I posted before but I am not very much a fan of that one (well, probably because the first and only time I tried it I was using self-rising flour which made the big difference in it's texture). I searched Allrecipes.com for fudgy brownies with the highest rating in terms of reviews and found the recipe from a lady named Celeste. I adapted my own procedure in this one, if you want the original recipe just click here.

FUDGY BROWNIES with FROSTING

8 squares (8 oz) unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts

1 1/4 cups white sugar
1 cup heavy cream
5 squares (5 oz) unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract

First of all, my notes:

I did not realize until just NOW, that I may have gotten the Frosting part all wrong. I believe that I had just used 1oz of chocolate. Wait a minute... arrrgg, I really am not sure but even if I got it wrongly, it still taste really good, and oh, well, it will have been too sweet. Heck, chocolate bars in the Philippines are not sold in squares, that's why. Anyway, I have included the necessary conversion in the recipe above, you may need a weighing scale for this. I bought a digital weighing scale for just Php500 here in Dipolog City, way cheaper than the one I saw at Serendra before which was sold at two grand. Ooops, out of topic.
Second, I omitted the nuts, my Josh doesn't like them in his brownies.
Third, a light cream will do for the frosting.
Lastly, the directions below has been altered and that's how I exactly did it.

   1.   Preheat oven to 375 degrees F (190 degrees C). Line 2 7x11x2 rectangular pan with foil or wax paper. Place 8 ounces of baking chocolate with 1 cup of butter in a saucepan and on medium heat, melt the butter and chocolate together. Stir to mix.
   2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high for about 2 minutes. I was using a Kitchenaid mixer and used my paddle attachment and just beat it on medium (#4). Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
   3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 30 minutes. To test doneness, insert a stick (toothpick, if you wish but I always use a barbeque stick) and make sure there are still a few crumbs on the stick. Do not wait for the "tester-comes-out-clean" stage. I believe you will have a dry brownies if you do so. Cool in the pan before frosting.
   4. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
   5. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. As opposed to letting the frosting cool down, I divided the frosting in half and immediately spread the hot frosting on the brownie pan, allowed it to cool and refrigerated it for an hour before cutting it into bars. You can add sprinkles to decorate it.

Hubby loves the unfrosted brownie better. I love both.

Preggy but Sexy

2010-03-10T10:00:00.001+08:00

Here is the final cake, the Preggy and Sexy Cake for Lloyd's birthday from his loving wife, Meg. Of course, that's with the special participation of her daughter who seemed to get amazed at the ever daring mom :D. At first I was hesitant to do this with the chocolate fudge buttercream frosting as I was a bit scared the figure would sink in the frosting. This is why I have to put a board to support the figure and dowel the part of the cake where the board sits. I used four lollipop sticks to dowel it.

The figure was made from gumpaste-fondant mixture. It was easier to do it this time as I don't need to focus much on the curves of the body LOL. Forgive me if I can't post a tutorial or how to's for my fondant figures as I really have very little time to do that. But I do hope, in the future, I could spare time for this.

Sexy Preggy - For Tomorrow

2010-03-09T22:37:00.001+08:00

After a year of not making cakes, another sexy cake in the making. A preggy wife's birthday cake for her hubby is a sexy cake with her on top. To support the head I have to insert crumpled tissue papers. Hopefully it will be dry by tomorrow. Will post the finish cake soon, I have to put my little boy to sleep so I can make the baby topper to go with her preggy mom.

Update on the Dora Run-out Topper Challenge

2010-02-17T01:05:00.002+08:00

I made two batches of Royal Icing today, one using Wilton's Meringue Powder and one using eggwhites. I prefer the consistency of the later for piping the outline of the project and the former for the flooding.

I made about four Dora figures but was not satisfied with any of the result. The fifth one was already perfectly done when I accidentally dropped a book over it. Since I already figured out the whole new way to do it, I did not panic and just made another one. I hope to take snapshots when I do it the next time just incase you might want to try the techniques I used.

Let me just finish with this one project and I will be posting pictures of the finished toppers and cakes soon after.

I'm Taking Up a Challenge, So Help me God!

2010-02-16T07:27:00.001+08:00

I'm doing Dora toppers the "Run-Out" way today. I have already said before that I am not very good using the Colorflow technique but I am challenging myself today and I believe, fully believe, that I can do it. I do not want to end up in Cake Wrecks, so help me God!

Chocolate Fudge Buttercream

2010-02-14T21:29:00.002+08:00

I know this was not in my list of frosting. I made this for a friend's birthday cake two weeks ago and for now, this is on the top of my list for butter-based icing. So yummy, so chocolate-y, stable and easy to make.

Chocolate Fudge Buttercream

Ingredients:

240 grams (8oz) unsweetened chocolate, coarsely chopped
1 1/3 cup unsalted butter, room temperature
3 cups confectioners (powdered or icing) sugar, sifted
pure vanilla extract

Directions:

Melt the chocolate in the microwave at half power for 45 seconds. Stir until chocolate is fully melted. If chocolate hasn't fully melted yet, microwave for 10-20 seconds more. Let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2-3 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

This was more than enough to fill and frost this 10x3 cake. I had more than a cup left.

Watch out for more upcoming posts

2010-02-11T23:44:00.014+08:00

I have been baking too many Chocolate Revel Bars the past days. Infact, as of this writing I have over a hundred slices waiting for pick up. I have some Chocolate Coated polvoron to make but is putting off the job til after lunch.

I promise to post my own version of the revel bar which I have modified to cut the sweetness. I will also post some tips and tricks on how to make cut out cookies a bit easier to make which I promised a friend. Then there's a lot more to do on the kitchen. I think business is picking up slowly this side of the country so I am back to my busy schedule again.

But, I promise, I will be back with more posts. How soon? Ehem, I can't tell.

Butterscotch Bars

2010-02-04T22:58:00.002+08:00

No, these are not the Butterscotch Bars in the picture on my last post. This was the real one, I mean the one that my mom liked :). I got no pictures of the cut bars though.

I remember I was in college when I'd travel to Cebu, I would often drop by a store in Dumaguete just to buy Bacolod's butterscotch bars. I believed they make the best of this kind, well, I still do. They're the gooey, chewy ones so when I made this recipe I was expecting the same. It fell a bit short of my expectation but probably if I made them thinner it would come close.

Butterscotch bars are really sweet and now I don't wonder why. With 2 1/2 cups sugar, these are not for those watching their weights (thank God I am not).

BUTTERSCOTCH BARS

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons sifted baking powder
1/2 teaspoon salt
3/4 cup butter
1/2 cup granulated white sugar
2 cups dark brown sugar (spoon lightly into cup)
3 whole eggs
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350degF. Line an 8"x12"x2.5" pan with aluminum foil and set aside.

2. In a bowl, combine flour, baking powder and salt. Set aside.

3. Cream the butter and sugar until light and fluffy. Add the white and brown sugar and beat until blended. Add the eggs and vanilla and mix well.

4. Mix the flour using a rubber scraper. Beat until combined only. Do not overmix.

5. Transfer the batter to the prepared pan and bake for 45-55 minutes until toothpick inserted in all four corners come out dry. Do not wait for the center of the cookie to test clean.

6. Cool then cut into squares.

What The Heck Was This???

2010-02-03T16:39:00.003+08:00

I was about to post a recipe for butterscotch bars until I realized that the photo above was not butterscotch. The recipe has no nuts. Oh nuts, now I couldn't figure out what these are??? Can someone help me guess, hahaha! Oh crap, what can I do, I'm clueless.

Showed this to my mom and she told me this was the mango butterscotch bar I experimented that she didn't like. I think I didn't like it either. So forget about drooling over these.

Mango Bars

2010-02-01T08:08:00.003+08:00

We have the best variety of mango and we make the best dried mangoes, perfect for making mango bars. This recipe can only be made using dried mangoes (well, for now I do not intend to experiment using fresh ones). When buying dried mangoes, don't choose the ones in candy or bar form, nor use dried mango chips.

This recipe comes from the Dorothy's Cookbook and is just one of the hundreds of recipes from the book I am putting to test. It especially noted that this bar would taste better a day after and yes, there is a great difference in taste because I ate a few slices right after it cooled down and a few a day after. Well, I have a reason to do so, how will I know it right?

MANGO BARS

Crust:
1 cup sifted all-purpose flour
1/4 cup powdered sugar
1/2 cup butter

Filling:
100 grams dried mango, chopped coarsely
1 cup well packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 XL eggs
1/2 cup coarsely chopped cashew nuts (or any other nut)
1/4 teaspoon lemon extract

DIRECTIONS:

1. Place the dried mangoes in a small saucepan and put water enough to cover it. Cook over low heat for about 15 minutes until very soft. Drain.

2. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9x9x1.5" pan with waxed paper (or foil works fine). Set aside.

3. Prepare the crust by combining flour and sugar in a bowl. Cut the butter in small 1/2 inch cubes and add to the flour mixture. The butter must be cold for easy handling. With your fingers combine the ingredients. Chill briefly if it threatens to melt.

4. Transfer the crust into a baking pan and using your fingers press the crust into the bottom of the pan., covering it completely and as evenly as possible. The crust is just a bit thin. If you prefer a thicker crust, you may opt to use an 8x8 pan which I did.

5. Bake the crust for 10 minutes or until it begins to color.

6. To prepare the filling, pour all ingredients in a bowl. Using an electric mixer, beat the mixture at medium speed until blended.

7. Pour the filling over the baked crust and return the pan to the oven and continue to bake for another 20 minutes or until filling is set.

8. Allow to cool in the pan for 10 minutes. Loosen the sides of the pan and carefully invert the pan to a wire rack to unmold it. Invert it once again, right side up and allow to cool completely.

9. Dust top surface with powdered sugar then cut into bars. Serve the next day to allow the flavors to develop.

I did not dust mine with sugar as I don't want it to get too sweet as it already is.

Chocolate Coated Polvoron

2010-01-29T08:25:00.002+08:00

One day I got a craving for Polvoron. I don't usually crave for it but what I had in mind was something else, chocolate coated polvoron. I made the Polvoron using my ever favorite Polvoron Espesyal recipe.

Now came the challenging part, melting the chocolate bar for the coating. Melting chocolate was never my friend. I had several attempts to melt/temper chocolates in the past and all (as far as I can remember), ALL of the attempts failed. Not learning from past mistakes, I took the risk (not the time to do research first) and just went ahead, chopped some chocolates and put them on double boiler. The result, I ended up making a chocolate ganache because I couldn't get the chocolate into a dipping consistency. That's when I asked friends how they melt their chocolates and the gates of wisdom opened right before me. There is a simple way to melt chocolate and that is to microwave it. I read more on this method and finally, for the first time, I rejoiced. I got it just perfectly right.

I would never melt chocolate again using any other method but this:

Coarsely chop chocolate and put in a microwaveable bowl. Microwave at 50% power for 30 seconds and stir. If chocolate is not fully melted yet, microwave for another 20 seconds and stir. Never allow even a tiny drop of water comes into contact with the chocolate or it will sizzle and do not overheat the chocolate. I've thrown (into my mouth and my son's) a batch when I forgot to time it.

To easily coat the polvoron with melted chocolate and to cut the risk of it crumbling down, I freeze it for a few minutes then transfer to the refrigerator working with 5 pieces at a time. Supposedly, the polvoron is to be dipped in the melted chocolate but afer having tried a few pieces I noticed that some crumbs are left on the chocolate. I found two ways of coating that works really well.

1. Put some waxed paper (shiny side up) on a jelly roll pan and put a cooling rack on top. Put the polvoron on the rack and pour the melted chocolate on it allowing the chocolate to dip on the side. Note, this works well while the chocolate is still very soft, you may need to constantly reheat the chocolate if it starts to thicken.

2, Coat them using the "icing" method. Using a small metal spatula, I iced them with melted chocolate. It's less messy though a little time consuming. I prefer to do it this way.

There it goes. Enjoy your chocolate coated polvoron. If you are lazy to do them, you can always order from me LOL! Yes, I do sell them but I don't ship them.

Churros

2010-01-28T17:17:00.004+08:00

I was introduced to this Spanish doughnut a few years back. I think it was in Enchanted Kingdom that I got to taste it first. That was followed by just one instance this year at Market Market in Global City when a new Churro cart opened. I would say I wasn't impressed. They were bland and oily and the chocolate dip was as unimpressive as the churros. Oopps, this isn't a food review! Anyway, I was browsing my mom's recipe collection when I stumbled upon a Churros recipe which just calls for boiling water and flour.

I was curious and doubtful with its simplicity. I knew it wasn't something that I wanted to make so I searched the net for other versions and found one here. Since I didn't want too much butter on something that is to be eventually fried, I reduced the butter to 1/4 stick the first time I made it. Just this morning I made another batch but this time added more flour. I am rewriting the recipe below with my own version which I find very forgiving. Please read notes at the last part.

CHURROS

Ingredients:
1 cup water
1/4 stick butter (1/4 cup)
2 tbps brown sugar
vanilla
2 eggs
1 to 1 1/4 cups flour
oil for frying

Procedures:

In a medium saucepan, boil water, sugar and butter.

Remove from fire and immediately add flour. Start with just one cup. Gradually add the remaining flour if you find it too soft. Mix well.Add eggs and vanilla and mix well.

Scope to a piping bag fitted with a big star tip.

Heat oil until very hot. For sure you know how to judge if it already is.

Pipe the batter into the oil directly. Take extra care, this is an excruciating part hehehe. You can cut the batter/dough with scissors if they don't naturally fall off from the decorating tip.

Fry until golden brown.

Roll on sugar or cinnamon sugar.

Serve with coffee or hot chocolate.

Note: The first time I made this I used only one cup of flour. I find it too soft that I had a hard time controlling the piping part. With 1 1/4 cups flour, the batter was firmer and easier to pipe. The only downside, it tore down one of my plastic piping bag. Nonetheless, the taste is the same.

You can also dip churros in melted chocolate or dipping chocolate.

Sorry for my Absence

2010-01-23T11:44:00.001+08:00

I know, it's a shame to have not posted any entry for the past two months.I have not been really busy, I was just trying to be busy. There were lots of plans since we moved back to Dipolog late last year. There was a baking supplies store that never materialized. Then I got busy with some things that could have been put off if I knew how to prioritize. Then there is Facebook (ugh, should I even mention that?) which "status updates" is slowly killing the blogging world.

And was I baking the past two months I was gone? Oh yeah, I got quite a plenty of baking moments. I am consigning cookies and cupcakes to a local school, testing some new recipes, reading more baking forums, editing old baking projects and posting them to Facebook (FB again?) and trying to revive my homebaking business. These don't mean that I have totally abandoned blogging. I read and answer comments regularly. I just missed to post new articles and with that, I am really sorry my dear blog and blog readers.

I won't promise anything I cannot keep but I will try to keep up with posting new recipes I've tried lately. I just have to get over this PMS mode :).

Tinola at Pritong Isda

2009-11-24T11:23:00.001+08:00

An all-time favorite. I just want to let some people salivate, you know who you are. I am having these for lunch. I can't wait, Joshua's not here yet.

Tinolang Isda

The secret to a good fish tinola (stew) is undeniably a good and fresh fish to start with. Cooking it is the simplest. Just boil tomatoes, onions, bell pepper, cloves of garlic until they are tender before putting the fish. Season with salt and let cook for a few minutes and you're pretty done.

I seldom eat the fish in the tinola. It's the soup that I am after of and to me, a lunch of tinolang isda would not be complete without fried fish to go with it, and I want mine this brown:

Fried Malasugi

I Have a Dream

2009-11-22T23:15:00.000+08:00

And I want to wake up from it because as soon as I do, it's gonna be real. It's going to be big. I won't waste my time planning for it because it is still a dream. It is as it is. When it's real, it is as it is.

Easy Butter Cake

2009-11-19T23:03:00.003+08:00

Somebody in the name of Bella Donna badly craves for a butter cake and had been pressing me to find the butter cake from Mama's recipe book. Baking the cake was easy, finding the recipe was not. There were hundreds of handwritten recipes and there was no table of content nor index to help me out.

one of mama's old recipe book

I chose the Easy Butter Cake to try on. I would say the taste wasn't as impressive but boy, it's classic. The kind of simple cakes that old folks make. The one that brings back childhood memories. But something that I wouldn't recommend serving for special occasions simply because there are better butter cake recipes.This one's best eaten with coffee or hot chocolate.

EASY BUTTER CAKE

Ingredients:

2 cups cake flour, sifted (measure then sift)
2 tsps. baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
1 1/4 cups sugar
3 eggs
2/3 cup milk
1 tsp vanilla

Procedure:

1. Preheat oven to 375 deg F. Grease and line 8 or 9 inch round pan or a big loaf pan.
2. Sift together flour, baking powder and salt and set aside.
3. Cream butter and gradually add sugar. Mix well.
4. Add eggs one at a time mixing well after each addition.
5. Add flour mixture and milk alternately starting and ending with flour (3 parts flour, 2 parts milk).
6. Beat until just incorporated. Do not overmix.
7. Bake for 25-35 minutes or until toothpick inserted comes out clean.
8. Fill and frost with your favorite frosting if you wish.

Here's a slice for Da Binsi!

2009-11-16T20:10:00.001+08:00

Fifteen days to my little boys 3rd birthday. How time flies, the once innocent angel is now a witty, clever, naughty little big boy. We still can't decide what cake to make. He likes so many things. We're thinking of just a general Nickelodion cake. We won't make a big one, we won't make cupcakes (I guess). There's not plenty of guests anyway, no big celebration, just the closest friends and family members.

Polvoron Espesyal

2009-11-16T13:42:00.004+08:00

Contrary to popular beliefs and although popular in the Philippines, Polvoron is of Levantine origin and had been handed to us presumably by Spaniards. Because of its colorful wrappings, Polvoron became a Christmas season goody but not anymore. Polvoron now is available all year round and now comes in different variety: cookies and cream, chocolate coated, pinipig, name it. Popular bakeshop Goldilocks' Polvoron has become a good pasalubong item and it's not cheap, mind you. Polvoron is pretty easy to make. No baking nor special skill is required. All you need is flour, milk, sugar and a good kind of butter.

Here's the recipe I earthed from my mama's mahiwagang baul. There were two recipes listed. One is Polvoron and Polvoron Espesyal. I will tell you the difference later.

POLVORON ESPESYAL

Ingredients:

3 cups all purpose flour
1 cup sugar
1 1/2 cups powdered milk
1 1/2 cups Cerelac (wheat and milk flavor)
1 cup butter, melted
1 tsp vanilla

PROCEDURE:

1. Mix sugar, powdered milk and cerelac and set aside.
2. In a pan, toast flour in medium heat, stir at short intervals until light brown.
3. Once flour is toasted, sift right to the sugar and milk mixture. I suggest you sift the flour after toasting
and not before as the toasting seems to create lumps.
4. Add the melted butter and vanilla and mix well.
5. Mold with a polvoron molder and transfer to a tray. To avoid crumbling during wrapping, freeze the molded polvoron first for a few minutes until hard enough.
6. Wrap with colored plastic cellophane or Japanese paper.

Makes 45 pieces big polvoron.

Notes:
1. These polvorons can also be dipped in melted chocolate for a chocolate coated polvoron. I have to try it myself though. I am not good at tempering chocolate.
2. I suggest not to use margarine, it's not as yummy. For goodness sake (literally), use a good quality butter.
3. You can add 1/4-1/2 cup sugar to adjust sweetness. I added a half cup to mine but next time I'm making it, I'll stick to what's called for in the recipe. I find it too sweet... as sweet as Goldilocks', too sinful already.
4. You can store it in a cookie jar though I strongly suggest you store it in the refrigerator. It's easier to eat but if you want a messy affair with polvoron, go ahead and store it in a jar.
5. Now, the difference between Polvoron and Polvoron Espesyal is just the CERELAC. You can substitute the Cerelac with just powdered milk but I have to be honest with you, it makes the difference.

Enjoy!

Carrot Pound Cake

2009-11-11T13:33:00.002+08:00

Hello, I'm finally back now serving you with a recipe that contains a vegetable that I don't eat: CARROTS. I don't know why but I seem to have natural dislike for vegetables that are orange in color except when they are pickled and for carrots, this CARROT POUND CAKE is an exemption. I simply love this with or without frosting. Got this recipe from a baking school when I attended for a fruitcake class. I love it, hope you will like it too.

CARROT POUND CAKE

Yield: 18 regular (3-0z) cupcakes or 1 8x2 round cake

INGREDIENTS:

3/4 cup butter
1/2 cup + 2 tbsps brown sugar, packed
1/2 cup white sugar
2 medium eggs (I used large with no problem)
1/2 tsp vanilla

1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1 1/2 cups grated carrots (about 2 large carrots)
1/2 cup crushed pineapple, well drained
1/2 cup raisins (optional)
1/2 cup toasted cashew nuts (optional)
1/4 cup dessicated coconut

NOTES:

Cashew Nuts: I had tried using TOBI Roasted Cashew nuts and a pack would yield about a cup. You can buy this from the grocery if you're in the Philippines.

Carrots: 2 large carrots will yield about 1 1/2 cups. Squeeze the juice out of the grated carrots. During our baking class, this wasn't taught that when I first made this recipe the cake went soggy.

PROCEDURE:

Preheat oven to 350 deg Fahrenheit (180 deg C)
Grease and line baking pan. If using muffin tray, you can use paper cups, no need to grease.
Mix flour, baking soda, salt and cinnamon. Set aside.
Cream butter and sugar until light. Add eggs one at a time mixing for about 20 seconds each addition. Add vanilla.
Add the flour mixture and mix until just blended. DO NOT OVERMIX.
With a spatula, fold in the carrots, pineapple, raisins, dessicated coconuts and nuts.
Bake for 40-50 minutes for cake and 25-30 minutes for cupcake.
Frost with Cream Cheese Frosting, as desired.

Enjoy!

I'm Almost Back

2009-10-26T19:48:00.000+08:00

After the seemingly endless organizing and cleaning in our new found home and one week of waiting for PLDT to activate our DSL and phone line, I am finally back online and will soon be back posting my kitchen and home activities. I haven't baked much since we settled back here in Dipolog City. I just made a few cupcakes for my niece's birthday two weeks ago and some brownies and chiffon cake last weekend for our house warming.

I also sew some curtain set but haven't actually finished for the four remaining windows. There are sooo many things to do though I wouldn't say I got so little time because it's not true. I get 24 hours endlessly, each day. It's just a matter of choosing what to do first, what's important, what's urgent and what can wait.

My schedule is different here. I used to stay up until 1-2 AM but now since the kids are in bed the latest by nine, I am in bed by 10 or 11 and woke up at 5-5:30 each morning. For the past years, my Josh was on an afternoon class but now he goes to school at seven and the environment must have something to do why I really get sleepy when the clock strikes 10 hehehe.

By next week an old housemate is coming over. I can hardly wait. Great chance for me to start experimenting again on either a new recipe or a sewing project (and perhaps be lazy ehehe). Don't worry I still have one or two back posts to do. Bear with me.

Thanks!

I'm Still Off But Will be Back Soon

2009-10-06T13:48:00.001+08:00

Still on a very hectic schedule. Don't have net access at my mom's home (well, there is but would not want to run out my patience on a 56kbps speed), busy buying things for our new home, don't have a nanny and have to tag along a toddler who sleeps everytime we ride a trike, boxes from Singapore still hasn't arrived...the list could go on. We hope to get settled by Saturday this week and hoping the boxes will arrive by then and PLDT connection up by then too.

See you soon!

I'm Taking a Break

2009-09-21T16:15:00.001+08:00

I'll be off for a break for a few days, perhaps a week or two. I will be flying back home to Dipolog City on Thursday and I'm really busy packing up things and doing last minute errands. I have two recipes that I'm supposed to post but I realized that my recipe book is now at the bottom of my balikbayan box and my photographic mind seem to have failed me this time. It should have been a post for the Maja Blanca and another secret recipe.

I will be back as soon and I hope to bake some more and introduce a new craft when I come back.

Thanks!

With Love,

Kate

Thick and Fudgy Brownies

2009-09-17T16:06:00.001+08:00

This recipe is from the Brownies DVD I bought from Chocolate Lovers. Though I have had the recipe for quite sometime now, it was the first time I tried this Thick and Fudgy Almond Brownies. I run out of all-purpose flour so I resorted to using the self-rising flour in the pantry and just omitted the salt and baking powder. The result, a very thick and not so fudgy brownies. I blame it on the flour, hehehe... or should it really be this thick???

pardon me if this is the only decent photo I can present

I cut the brownies while still hot

Here's the recipe for you to try and let me know how it turns out using all-purpose flour. I am not making one again very soon.

THICK AND FUDGY BROWNIES

Ingredients:

3/4 cup (1 1/2 stick) butter
1 cup cocoa
1 3/4 cup sugar
2 large eggs
1/3 cup water
1/4 tsp baking powder
1/8 tsp salt
1 1/4 cups all purpose flour
vanilla
1 cup sliced almond for topping (optional)

Procedure:

Preheat oven to 180 degrees Celcius.
Grease an 8x8 square pan and line with greaseproof or waxpaper. This is the usual procedure but if you are as lazy as me, I often omit the greasing part.
Melt butter in a saucepan. Remove from fire and add the rest of the ingredients except almonds and mix just until blended, do not overmix.
Transfer to the prepared pan and top with almonds.
Bake for 25-30 minutes or until toothpick inserted comes out with just a few crumbs but not wet.
Cool before slicing.

Indulge!

Did you know that....

2009-09-15T10:45:00.001+08:00

... before I got hooked with baking, I got hooked with a different craft?

... and looks like I will be going back to it and start sewing again because I couldn't just bake everyday else I'm doomed.

Moist Chocolate Cake - Our Secret Recipe

2009-09-10T23:31:00.003+08:00

Okay, finally I am sharing with you our secret family recipe (which is not secret at all) for moist chocolate cake. Aside from it a best-seller, this recipe doesn't contain butter nor eggs, just in case it would interest you. My family has been using this recipe since...the start of fairy tales...you know, a long time ago and I used this recipe for most of my cakes orders and my customers just love it.

Without much ado, here's the recipe which I have memorized by heart:

MOIST CHOCOLATE CAKE

INGREDIENTS:

4 cups all purpose flour
3 cups sugar
9 tbsp cocoa powder
1 tbsp instant coffee
1 tbsp baking soda
1 1/4 tsp salt

1 1/4 cups vegetable oil (can use canola oil)
3 cups water
4 tbsp (1/4 cup) white vinegar
vanilla (optional)

PROCEDURES:

Preheat oven to ~~180~~ 175 degrees Celcius or ~~350~~ 325 degrees F. If baking cupcakes, use the higher temperature to get a good dome.
Don't forget to lower temperature by 10degC or 25degF if baking on a dark or non-stick pan.
Grease a 10x14 rectangular or two (2) 10x2 round pans or line muffin pans with baking cups. One recipe will make about 40 3-oz cupcakes.
Mix all the dry ingredients thoroughly and make a well in the center.
Add the liquid ingredients and mix until free of lumps. You can strain the mixture to avoid overmixing and to remove the lumps. You can use a stand or hand mixer and finish off by straining the mixture to crush out the lumps.
Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted.
For cupcakes, bake for 25-30 minutes.
Transfer to wire rack and cool before frosting.

For the Frosting, you can use the Boiled Icing recipe I have posted previously. or you can use the fudge icing recipe below. The last time I baked this recipe about a month ago, I used Whipped Cream Cheese frosting because I am too lazy and OMG, it's just soooo heavenly.

If you want pure chocolate bliss, use the fudge icing below:

CHOCOLATE FUDGE FROSTING

(this one's very yummy)

Mix the following and cook over double boiler until thick.

1 cup cocoa powder
2 cups sugar
3 cups milk (I use evaporated filled milk)
1/2 cup flour
1/2 cup butter, softened

Stir occasionally to remove lumps and when mixture starts to thicken, stir more often. This may take longer to cook but it's worth the time. Cook until thick enough to spread on cake. Do not attempt to cook this directly on fire, I burned not one but more than two batches while doing so.

Allow the icing to cool down a bit before frosting the cake. ~note added: 09/17/09

this one's an old picture, mini-cake 4" in diameter,

taken 15Aug2007, my that's two years ago

Everyone deserves a good chocolate cake that's not only easy to make but cheaper than butter-based chocolate cake.

Believe that there is enough for everyone. Share!

Country Scenery Baking Cups

2009-09-08T18:14:00.002+08:00

I love these baking cups. Got them at Sunlik (finally got to visit the store) two weeks ago and thought that they're just ordinary paper cups. Turned out wrong. These are the ones that doesn't need baking pans anymore...

...plus they are waxed inside which means that even if I bake chocolate cupcakes on these, the design would remain visible.

Rolled Pizza

2009-09-07T17:42:00.005+08:00

I can't count the number of times I made this recipe for the past three years. This is a favorite in the family either for an afternoon snack or lunch. I call my version ROLLED PIZZA. I first stumbled upon the recipe called Pizzaron from Pinoyrecipe.net but since I am such one lazy kitchen being I make a lazy version of it. I will not give you the quantity for each thing you need as this would depend on how many mouths you are feeding.

You need:

loaf bread slices
pizza sauce or tomato sauce or mayonnaise
ham or anything you would want to fill the roll (should be cooked separately)
cheese sliced into sticks
egg/s, beaten
bread crumbs (optional)
frying oil

1. Flatten the bread slices using a rolling pin. You can use a round bottle if you don't have the former.

2. Spread the pizza sauce or any sauce you prefer. I tried mayonnaise before and it tasted really good. I brought some pizza sauce from Pinas which I used for the one I made yesterday.

3. Lay the ham and the cheese sticks on one end of the bread.

4. Roll it up as tightly as possible and set aside until every bread slice is done. If there are stubborn rolls, secure ends with toothpick.

5. Dip each roll in beaten egg and coat with bread crumbs.

6. Heat oil in pan and fry the rolls until brown. Don't forget to remove the toothpicks. It shouldn't take long. Drain on paper towels and serve with love.

I cut the pizza roll into halves using a pair of kitchen scissors so it would look plenty :)

Two of those slices I call New York Pizza Roll because they have left over roasted chicken from New York, New York.

Amazing Avocado

2009-09-04T00:01:00.004+08:00

While at the grocery three days ago, I spotted some avocados and couldn't resist the temptation to buy some with a recipe already in mind. I love avocado ice cream and I don't need an ice cream maker to make some. I want to keep things simple so I made it using the following:

INGREDIENTS FOR AVOCADO ICE CREAM ala Kate:

3 avocados
1/2 can of condensed milk
1 can (170ml) Nestle cream
juice of 1 lime to keep it from turning black

Put everything in the blender and blend. Transfer to a plastic container and freeze.

Now why would I need an expensive ice cream maker for a dessert that would only last a day in the fridge.

My mom would want to insist not to eat plenty of avocado thinking it's a very high cholesterol. But mom.....

Avocado Facts:

Also called Alligator Pear because of it's pear shape and alligator like skin.
Very rich in FAT..... MONOUNSATURATED FATS... the healthy kind of highly digestible fats compared to animal fats and similar to those found in olive oils. Yes mom, they can raise cholesterol, infact they raise the GOOD CHOLESTEROL and lower bad cholesterol.
They have 60% more potassium than bananas and rich in vitamins C, B, E and K and contains more protein than milk.
Highest fiber containing fruit.

Avocados are effective for weight lose. Just replace your fatty diet with avocados as they already provide you with the necessary fats you need. Just avoid eating it with other foods containing saturated fats like cream, yogurt, cheese or meat... just like my recipe above. It defeats the whole purpose.

Still, eat in moderation.

Chili Crab (Not a Recipe :)

2009-09-03T00:01:00.005+08:00

Chili Crab probably is one of the most famous dish here in Singapore which they say is a must try. I am not really fond of crabs mainly because I don't know how to eat them. I haven't acquired the knowledge to differentiate what part is edible and what part is not (I am only sure of the shell). Secondly, I don't even know how to open them and I feel it really messy to eat one. My hubby is the opposite. He simply loves it however way it's cooked.
Recently, I am slowly learning how to eat them but because these are expensive treats if not very high cholesterol, we vowed to eat chili crab every payday only. We usually eat before we do our payday grocery at Master Crab at Sunshine's Place .

Photo credits: sg.shownearby.com

A single serving of medium sized crab like the picture above is usually SGD$30-50 (P900-1500).

Just this payday, we got lazy and decided to try the chili crab at the hawker stall just below our block. It turned out theirs is more heavenly. The sauce tasted like caldereta which I liked, the price is way cheaper and the size is bigger.

We wanted to cook chili crab ourselves but we couldn't agree yet who gets to kill the crab. It's not that we don't know how to do it, I just can't bear the idea of stabbing the crab to kill it, yaiks!

I could eat this everyday...

2009-09-02T16:54:00.005+08:00

garlic rice and bacon

and I'd be dead by 40.

Left-over Pork Giniling Pita Pocket

2009-09-02T16:44:00.004+08:00

When Pork Giniling left-overs are no longer fun to eat, reheat it and stuff them inside pita bread to make Pork Giniling Pita Pocket and grill them in the oven toaster. Add some shredded cheese if you may.

S'mores

2009-08-31T22:23:00.018+08:00

>S'mores is made by sandwiching grilled marshmallows and chocolate bars in graham crackers. The name is a contraction of "some more" and S'mores is a popular campfire treat in the US and Canada which is why I never heard of this goody until my Josh, now 10, was two years old. I first heard it in his Barney video "you take a grah'm cracker and you break it in two....". I wasn't really into campfires (not because I don't like it but because I wasn't given an opportunity hehe) and if I was, we would have hotdogs instead.

When I saw this recipe at Joyofbaking (can you see, I'm such a fan of their site), I knew I had to try it. I got frustrated though because I couldn't find graham crackers in their groceries here. Since I already got some marshmallows and chocolate chips in my hand, I have to find an alternative and thought butter crackers could do the job.

Their butter crackers tasted more like soda crackers but I thought again it would be perfect as the marshmallow and chocolate are already very sweet, this could balance the overall taste.

Ingredients:

1/2 stick butter, melted
2 tablespoons white sugar
1 1/2 cups graham cracker crumbs
1 cup chocolate chips or chunks
2 cups miniature marshmallows

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil.

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows.

Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

My notes:

1. Twenty pieces of the butter crackers made about a cup and half of crumbs. Probably just 15 if using graham crackers as the butter crackers I used were smaller.

2. To make your own crumbs, crush the crackers with your hands then put in a plastic bag or ziplock bag. Run a rolling pin over the plastic to crush the crackers. You can also use a food processor or blender to make the crumbs.

Here's what I made:The problem (which was not a problem at all as we still loved it) was the crumbs were crumbling to pieces so we have to eat this upside down to cut down the mess. Perhaps more butter would resolve the problem.

The second batch I put some Andes mint + marshmallows + chocolate chips.
Still the crumbs was a problem.
Then two days after I made all the above, we went to Value$ Store to buy some Granny Goose Tortillas and instead found this:As if we couldn't get some more, we made some more (see, that's why it's S'mores) again... this time the traditional way (kuno) minus the grilled marshmallow. I just heat it up in the oven toaster until the marshmallow melted. See that little hand? It's patiently waiting til mommy is done taking pictures.

Camote Que the Super Easy Way

2009-08-28T16:08:00.008+08:00

Today I was craving for fried bananas. Sad to say, both me and my Josh were too lazy to go to the nearest fruit stand to find bananas and most likely, I wouldn't find one. Then I remember, I have one camote (Japanese sweet potato) in the fridge which had been sitting there for almost a month already. Thankfully, it was still perfect.

The only way I want my camote is caramelized (or we call it "camote que") minus the barbeque stick. Ever seen or try how this is made the traditional way? You heat the oil, put in the brown sugar and camote slices and fry until sugar has melted. In between you have to stir and stir until sugar starts to stick on the camote. If you are unlucky and you got a stubborn sugar, your camote has browned already but the sugar hasn't melted yet. This is the reason why some recipes instructs you to put in the sugar first until melted before adding the sliced camote.

I had tried it that way and it was a great sweat gland stimulator.But there is an easy way to do it. Here's how camote que is made Kate's lazy way.

1. Peel the camote and slice it any way and any thickness you want. The thicker it is, the longer it takes to cook.

2. In a frying pan, heat oil and fry the camote slices until light brown or golden brown, depending on your preference. I want mine golden and a crispy. Remove from the pan once done and drain on paper towels.

3. In a small sauce pan or small frying pan ( I have a very small non stick frying pan which I use, about just 3" in diameter), put your brown sugar and a little water.I say a little water because if you put too much the sugar will take longer to caramelize.

4. Melt sugar until caramelized. It shouldn't take a long time to do it. Drizzle the caramel on your fried camote and mix well until camote is well coated.

Additional Note: (8/31/09) To check if sugar is caramelized, drop a little from a spoon to a bowl of water, if the sugar hardens in the water, that's the signal. I also have to constantly lift the pan from the fire to avoid burning the sugar.

What's great with this method? You don't need that much oil to fry the camote and you can drain excess oil with paper towel.

There you have it. Enjoy!

Fruit Juice makes a Healthy Bottle

2009-08-27T11:48:00.006+08:00

Healthy indeed. It's my first time to hear that bottles can be made from fruit juice. And what's great with this water bottle? It's Ceakproof, want a proff?

Cathedral Window

2009-08-26T11:05:00.006+08:00

Okay guys, I'm only posting here a copy of the recipe I found in my old, old recipe notebook. I guess this was how the Cathedral Window recipe was dictated to me by my aunt. I apologize that I couldn't post my own picture here as I really don't have plans of making one soon. As I have mentioned in my previous post, I grew tired of eating this already and I doubt my son would want to eat one soon.
We actually don't use the cubed gelatine for our recipes but cubed mangoes. Of course, you can always use cubed jellies.

With no instructions written in my notes, I guess we'd all be guessing for now hehehe.

If I were to make this, I'd rewrite this recipe into something like this:

2 packets of Knox gelatine (I'm really fond of the Knox brand)
1 1/2 cups water
3 tetra pack Magnolia all-purpose cream or 3 small cans of Nestle cream
1 can condensed milk
Mangoes

And the procedure would be like this:

Sprinkle gelatin over water and let stand for a few minutes until gelatin is soft. Heat in the microwave for a few seconds until gelatine is dissolved.
Meanwhile, mix the cream and milk in a small saucepan and heat in the stove over low fire.

Mix the dissolved gelatine to the cream mixture and transfer to gelatine molds. Allow to set for a few minutes before adding or dropping the cubed mangoes. If you put all the mangoes while gelatine is still soft, they will all sink to the bottom. That can be done if that's how you prefer it.

Chill before serving.

Anyway, to not keep my post hanging, I searched for Cathedral Window in the net and stumbled upon another Pinay's great, great blog. Here's a photo of her Cathedral Window using cubed jellies.
Here's a link to her great recipe:

BEST EVER CATHEDRAL WINDOW

(And boy, look at her sewing projects, they're amazing).

Here's another link to Carnation's own version:

Cathedral Windows

Enjoy!

Sssshhh, Can you Keep a Secret?

2009-08-26T09:24:00.003+08:00

About 13 years ago, my sister and I were in a birthday party of our neighbor. One dessert that captured both our attention was a jelly-pudding type that tasted really delicious especially that it was our first time to try it. We politely asked our neighbor what that dessert was and all we got was, "hehehe secret". Wtf! On our way home, we kept babbling how greedy she was for not even telling us the name. What was she so scared of? That we'd copy the recipe and make our own? What then? We thought she wouldn't loose anything, anyway. She wasn't into dessert business.

That's when we started to keep our recipes secret too. Until now all they could do was crave more for our chocolate cake everytime we got a celebration at home. They never dared to ask maybe because they were afraid my sister will just tell them, "hehehe secret".

By the way, not long after, while vacationing in Cebu, my aunt made a similar dessert. We got the name Cathedral Window or Window Cathedral. Of course we got the recipe too and were ecstatic. I couldn't tell how many times we have made Cathedral Window in the past and oh boy, it's been like more than 5 years since I last eaten one. We really grew tired of eating it, honestly. I'll post separately my recipe for Cathedral Window and another one I got from the net.

Okay, let's go back to keeping secrets. Of course, all of us have secrets and for bakers or homebakers like me, we are tempted to keep our recipes secret too. A few times my mom would tell me before to keep our chocolate cake recipe secret. Now, in the age of technology, I don't see any reason anymore why recipes are best kept secret.

Two years ago when I started with baking and cake decorating, I had very limited knowledge. I only got good recipes to back me up. Experience wise, I was a nobody. With the power of the internet, I learned the trade mostly for free. I acquired new recipes for free. I learned cake decorating for free. I earned my spot in the heart of my loyal customers all through the power of the internet. Almost any information you need nowadays you can get for free.

Even KFC's best effort to keep their secret recipe secret would be futile to me. One may not get the exact KFC recipe but out on the net are copycat recipes that would taste as good. And heck, even if I get hold of the original recipe, I would still go to KFC as not everytime I want to eat chicken I'd want to cook one too. Besides, keeping their recipe secret doesn't prevent competitors from having huge success in the chicken business too. In the Philippines, Jollibee is more preferred than KFC.

There's really almost no point in keeping recipes secret. Even if everyone in the world will get a copy of your best butter cake, not everyone will have the time to bake. Not everyone has oven. Not everyone is your neighbor. Not everyone will buy from you even if you are neighbors.

Pickled Plastic, You like?

2009-08-24T12:57:00.004+08:00

Here's another one. I finally found this photo we took on 1st June while at Daiso.

Looks like they're not so fond of the letter V.

Oh Yeah, Marsh Mallows

2009-08-24T11:54:00.006+08:00

Okay, okay, they're tasty healthy marsh mallows... hehehe.

You made my day, oh yeah!

I used this for the s'mores I'll post later. Natuwa lang ako, harharhar!

Apple Cinnamon Cake

2009-08-23T17:08:00.008+08:00

Call me ignorant but I have never eaten any apple pie, apple cake or any baked goody with apple in it. Where I grew up, apple was a luxury item along with grapes and other fruits not locally available (now apples are even cheaper than our local mangoes). This is probably why mom never baked us one. For the past year that I have been trying different recipes, I couldn't convince myself to bake an apple pie because I couldn't agree that apples are best eaten that way. I am also very picky when it comes to choosing the variety I eat. I only eat Fuji apples.

However, the past days I had been contemplating of baking an apple cake or apple pie to satisfy my curiosity on how it will all end up. Just yesterday I did and am now a convert.

I googled for apple recipes and judge them by the story behind the recipes. The Mom's Apple Cake from Smitten Kitchen was the winner. Of course I have to change the title in my post :) but all credits goes back to the origin.

I have posted the recipe below the way I made it along with my personal notes. If you want the original recipe just go to SK's site.

APPLE CINNAMON CAKE

(Adapted from Smitten Kitchen's recipe)

5 Fuji or any crispy and sweet apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil (I used Canola)
2 cups sugar
1/4 cup orange juice (I used Sunkist concentrate)
2 1/2 teaspoons vanilla
4 eggs

Preheat oven to 350 degrees. Grease a tube pan.

As I have nothing left but my new 10" springform pan, I had to use it. Did not grease but lined the bottom with parchment paper.

Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

I used my mixer to do the job and just mixed on low until just incorporated. Do not overmix.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

There was one problem though. The bottom of the cake had burnt. The side had slightly burnt too, it could have been worst if I did not wrap it with paper. I had to cut the entire bottom of the cake about 1/4" thick to save it.

Next time I'll make this in a tube pan. Maybe that was what made the difference. Or... still bake it in my springform pan but lay it in double cookie sheets.

Banana Chocolate Chip Muffin

2009-08-20T09:33:00.007+08:00

I made banana chocolate chip muffin yesterday using the Blueberry Chocolate Chip Muffin I posted a while back. When my Josh saw bananas on our table, he demanded I make banana cake again. I still had the blueberry muffin recipe on my counter so I risked it all and baked the same recipe but replaced one cup blueberries with one cup mashed bananas. Added a cup of chocolate chips and voila, success!

I wasn't able to take pictures anymore but I swear on this recipe already. The oil instead of butter makes it a softer and lighter muffin, sort of a cake like muffin but not a cupcake at all. It could have been better if it was banana walnut muffin, right?

Next time.

Blueberry Streussel Chocolate Chip Muffin

2009-08-17T22:32:00.006+08:00

Long title, isn't it? I made that up because I had combined some of my favorites in one muffin: blueberries, chocolate chips and streusel to make it perfect for my coffee. I found some fresh blueberries yesterday which costs just $1.95 (roughly 60 in Peso) for 125grams which is about a cup already.

The recipe is another adaptation from JoyofBaking 's Buttermilk Berry Muffins. My notes are in blue.

blueberry streusel chocolate chip muffin

INGREDIENTS:

2 1/2 cups (295 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Zest of one orange (I omitted this because I don't have one)

1 large egg, lightly beaten (This made me realize just now that I have forgotten to put an egg in my muffin, weeee)
3/4 cup (180 ml) buttermilk (used 3/4 tbsp vinegar + 1/2 cup evaporated filled milk + water to make 3/4 cup)
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries) - I used 1 cup fresh blueberries + 1 cup chocolate chips

STREUSEL:

3/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
1/8 cup sugar
1 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, cold, cut into smaller pieces

Prepare the streusel ahead and set aside: In a bowl, combine flour, brown sugar, sugar and cinnamon. Add the cold butter and squeeze mixture between your fingers until it resembles bread crumbs. Keep in the fridge until ready to use.

For the muffins:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside. (I used paper cups instead and did not brush pans with butter anymore).

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries). With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

I folded the berries and chocolate chips after I added the liquid.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Cover with streusel if you are having some. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

I baked for 30 minutes, leave off the sugar as I had put streussel in some muffins.

Makes 12 regular sized muffins or 6 jumbo muffins.

My muffin tins and paper cups were small (2oz). It yielded 22 muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

despite forgetting the egg,
the muffin was still soft and very yummy

muffin with no streusel
this was baked in "torta" pans

Chicken Rice vs Chicken Joy

2009-08-14T22:56:00.007+08:00

Nothing beats the crispy side of life!
Jollibee, you're still a winner. I miss you!

Free Baking Books, Anyone?

2009-08-13T22:40:00.009+08:00

This is one thing I love, love, love in Singapore. Their libraries. They got hundreds of recipe books like this. Cake and cupcake decorating books? Martha Stewart? Nigella Lawson? Name it. Whew, indeed a great savings hehehe. Public Libraries are everywhere in Singapore. There's always one in your neighborhood. For $52 bucks a year, one can borrow books from any library location.

I really haven't gone to our National Library in Manila so I'm wondering if the Philippine government spares a budget for updating their collection regularly. And even if they do, would someone from Fairview bother to go there and borrow one? I used to live in Taguig but I wouldn't bother either. (I got to stop, I am starting to rant).Anyway, for now these books are sitting on my table waiting for me to decide which ones to start trying with.

Italian Meringue Icing

2009-08-13T07:09:00.004+08:00

I couldn't remember where I found this recipe on the net but had used this successfully all the time. I have edited this recipe to fit my preference.

To make a successful meringue, make sure your mixing bowl and paddle is clean and grease free. Grease is its enemy. Make sure also you separate the eggwhites and yolk properly. A speck of yolk in the eggwhite can break your heart.

Ingredients:

1 cup superfine sugar (I use regular sugar)
1/3 cup water
5 egg whites, at room temperature (I use just 4 as it is more stable)
1/4 teaspoon cream of tartar

Directions:

In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. ( I do not do this, I just let it stand there until it boils but just try it for yourself and see which works best).

Increase the heat to medium and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. If you don't have a thermometer you can do the thread test (see bottom). It usually takes about 10-15 minutes to reach this stage.

Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. (Another thing I don't do.)

While syrup is cooking, prepare your meringue. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until stiff peaks form.

With the mixer running on high, pour the hot sugar syrup in a thin stream over fluffed egg whites. (Make sure you pour the syrup in the space between the side of the bowl & the whisk... do not let the syrup touch the whisk). Beat until the egg whites are stiff and glossy.

Thread test: Do this when syrup starts to look thick already.
Dip the tip of a spoon in the syrup then lift it up just above eye level. Observe the dripping. If you see a long (about a foot) thin thread after the last drop you've reached the right temperature already.

Kate's note:

This is best done using a heavy duty mixer although my mom never had one but was still able to perfect making this. (I never did using a hand mixer, ugh!)
Mixing time for handheld is longer.. way, way longer hehehe so be prepared, get some substitute while you shake your hands to relieve numbness (especially if you have CTS like me).

Types of Frostings & Icings

2009-08-12T21:57:00.013+08:00

Here is my little guide to help you determine and decide which frosting/icing would you want for your cake or cupcake. Feel free to leave your comments and suggestions.

ITALIAN MERINGUE aka BOILED ICING

Whatever you call it, the process is the same. Sugar is boiled to a certain temperature or stage then gradually poured into stiffly beaten eggwhites. I love to call this marshmallow icing because it tastes like puffed marshmallow.

By the way, marshmallow is made in almost the same way, except that gelatin is added to set the mixture.

This is used as a base for the Italian Meringue Buttercream frosting.

Italian Meringue or boiled icing is 100% fat free. It doesn’t overpower, rather it compliments the taste of most cupcake flavor. Some perceived this icing to be for the kids but surprisingly, many of my adult customers before prefer the lightness of this frosting. Sadly, I’ve heard a few branding this as cheap icing probably because it is indeed cheaper in cost. But mind you, making this type of frosting requires some special attention otherwise you will not get the perfect consistency not to mention the “hard work” one puts in if made using hand-mixer so don't call this cheap icing okay, labor is more expensive than the ingredients.

I am one baker who swears by the stability of this icing. If done right, this holds up well in any kind of weather and can be piped any way you want. This is my best friend in the icing world.

BUTTER ICING

One of the most popular icing made mostly with butter and icing sugar. There are, however, several types of butter icing.

Classic American Buttercream is perhaps the most common form of butter icing. It can be too sweet to some but sweetness can be adjusted according to preference. If you want a light buttercream icing, go for the Italian Meringue Buttercream.

Classic Buttercream can be flavored and colored to vary the cake style. Amongst my favorites are lemon, peppermint and mocha variations.
Italian Meringue Buttercream carries on the lightness of the boiled icing but with a hint of butter. The process is almost similar to making boiled icing with butter added.

FONDANT ICING

>A type of icing that resembles a playdough. Because of its smooth appearance, cakes covered with fondant could look very elegant and is very versatile because it can be decorated any way you want it.

Classic or Regular Fondant – is typically made with gelatin, sugar and some corn syrup and glycerin. I never use this type to cover my cakes/cupcakes because I don't like it's taste.

Marshmallow Fondant - many bakers are now gearing towards the use of this type of fondant. It is the simplest to make and does not include intimidating ingredients like glycerin or glucose but just marshmallow and icing sugar. Aside from that, it is by far tastier than the classic fondant. A chocolate variation can also be made from MMF.

Various figures can also be made by molding the fondant as in the golf cake I made below way long ago.

CHOCOLATE GANACHE

You simply need chocolate bars and heavy cream to make this. Glazed over a cake, ganache can create a very smooth finish. This can also be whipped for piping. Despite having just two main ingredients for this type of icing, making it requires a lot of patience and good timing. (I have to admit, I have never perfected this icing myself). I prefer to use the fudge icing.

WHIPPED CREAM FROSTING

Made with cream and icing sugar, this icing has a creamy and delicate sweet taste but needs refrigeration and does not hold up well at room temperature.

ROYAL ICING

A very sweet type of icing made from eggwhites and icing sugar. This is best used for piped decorations only although I think and I am convinced this was the icing my mom used for our cakes when we were young because I could still remember that our cakes had crispy icing on it hehehe. My mom insisted it was boiled icing hahaha! Whatever!

WHIPPED CREAM CHEESE FROSTING

This one goes well with carrot and other spice cakes like Eggnog and tea cakes. It is also a perfect pair for the Red Velvet Cake and topping for Cinnamon Rolls.

Where To Buy: My List of Baking Suppliers in Manila

2009-08-09T22:49:00.010+08:00

To answer some inquiries on where to buy baking supplies in Manila, I am posting here just a few of the suppliers I frequent to while I was still actively baking. I am also including a few tips on how to get there VIA PUBLIC TRANSPORT. Don't ask me how to go there by private car, I can't help you.

Chocolate Lovers
Chocolate Lovers carries almost anything you need from ingredients to packaging. Take the MRT and alight at Cubao station. Exit at the opposite side of Farmers Plaza. Find the tricycle queue either outside HBC store or the ones near Edsa and ask the driver to take you to Chocolate Lovers. If you see the "castle" that's Chocolate Lovers.

Some things I couldn't get from them: Corrugated Boards, big cake boxes, big icing tips

SweetCraft
It's a small and neat store. They sometimes have specialized packaging. Via MRT, go down at Boni station, Mandaluyong side. Take a tricycle at the back of the tiangge. If the driver doesn't know where Sweetcraft is, tell him it's in front of RTU (Rizal Technical University).

One thing I would never buy from them: MARSHMALLOW!

Carla's Bakery and Confectionery Supply
Unit E Dr. A. Santos Ave. Sucat, Paranaque City
Tel #'s: 8269107; 8205246 (not sure if updated)

It's a small store across Shopwise in Sucat but they almost have anything you need from ingredients to packaging. Take care when crossing the street, okay!

Some reasons I buy from them: friendly staff, variety of box sizes especially bigger sizes, can buy bigger boxes by pieces, they have corrugated boards

Supermarkets - I buy most basic ingredients like baking powder, baking soda, sugar, oil, butter, cheese in the supermarket. Price difference isn't really that much but the convenience of not having to go to the specialty store is priceless.

Department Stores - For baking utensils, Landmark has a variety to choose from and they're cheaper too. SM Malls also have Wilton and other branded products.

Cooks Exchange - Glorietta 4, SM Megamall

Prices at this store, especially for ingredients, are more expensive but if you are buying just a thing or two or a small portion of an ingredient, you would hardly notice.

Guordo's - Glorietta 4, Gateway, The Fort and The Podium (under the name LIVING WELL)

Living Well at the Podium carries the most extensive line of Wilton products.

RM Boxes - although I don't buy my packaging from them directly, they are worth checking out. Some boxes in Chocolate Lovers and other suppliers are actually from them.

DIVISORIA

If buying by the bulk, prices are way cheaper here.

Bestway
691 Sto. Cristo Street, Divisoria
Tel #: 242-5366

If going there the first time and commuting, I suggest you go through Divisoria Mall and find the Sto. Cristo exit. Upon exit, walk towards the left direction and find the Chinabank signage on the right side of street, that is if it's still there. Right before that Chinabank signage is Bestway. If they haven't change their store signage, you might not clearly see it right away. Bestway has lots of items for cake decorating including edible flowers, candles, cake backdrop. They have a variety of packaging too.

Estanislao Trading
817 Sto. Cristo Street, Divisoria
Tel #s: 241-9541 / 241-9487 / 243-3976

If Bestway is to the left, Estanislao is to the right. It's I guess the 3rd store right after crossing M. de Santos Street (where Allied Bank is).

Enriquez Multi Sales
427 M. de Santos St., Divisoria
Tel #s: 243-3678 / 243-3668

This is just in the neighborhood, too. You can take the same Sto. Cristo exit and find M. de Santos. This is near Allied Bank, just ask around as I cannot exactly point to what direction will you go.

George Enterprises
736 Tabora St., Divisoria Manila
Tel #s: 2418578 / 2418579

I only buy one item here... my chinese boxes

QUIAPO

This is another alternative when buying in bulk

NUTSTORE and KILLION - both located at Orosco Street. This is behind Quaipo Fire Station.

Note: In Killion, you have to fill out an order form at the front desk (whatevah!), and give it to the the saleslady there. Do not give it to the sales lady at the door side. If there are plenty of customers make sure you know how to make "singit" or else you will never be entertained. Then pay for your order and they will give you a part of the order slip you filled out. You need that small slip of paper to claim your order at the side.

There you have it. Take note that the list here is not comprehensive as this is just the list of stores where I used to buy my stuff.

PS.

I found Wilton products from Divisoria more expensive.

Oatmeal Chocolate Chip Cookies

2009-08-09T17:41:00.007+08:00

This recipe is adapted from the oatmeal cookies at JoyofBaking. This is very easy and fast to make and the oats in the recipe makes this a high-fiber goody. The recipe below is already edited based on how I made these oatmeal cookies just a while ago.

INGREDIENTS:

3/4 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick-cooking oats
1 cup white or dark chocolate chips

PROCEDURE:

Preheat oven to 350 degrees F (177 degrees C)

In the bowl of your electric mixer, cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats and chocolate chips.

The mixture may look dry after adding the oats but this is okay. You may also opt not to mix the chocolate chips and just put them on top of the cookies right after you put them in the baking sheets before baking.
Spoon batter into the baking sheet, round them a little so they'd look neat (I used an ice cream scoop), flatten a bit with your fingers and arrange on the baking sheet two inches apart, although I just spaced it an inch apart as the cookies don't spread.

Bake the cookies for about 10 - 12 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

I adjusted the baking time to 10-12 minutes. My first batch burnt in the bottom after baking them for 13 minutes. Probably because I made small cookies instead of large ones. Makes about 42 small cookies.

Enjoy!

Sliced Bread Pizza

2009-08-06T09:11:00.007+08:00

I often make Sliced Bread Pizza for my son Josh as this is one of his favorite treat. He likes it for either lunch or snacks. This is a good alternative for the store-bought pizza which I just find too oily, don't you think?

And much more, I can have as much ham, pineapple and cheese as I want or I can have any topping as I want (although the ones I mentioned are our favorite).

wheat bread, chinese sausage,
lotsa ham buried underneath, lotsa cheese pizza

If you are in the Philippines, you are lucky as you can easily find pizza sauce in the supermarket. Otherwise, you can use spaghetti or tomato sauce for this. Just spread the pizza sauce as generously or as thinly as you want, put on some ham or pepperoni, pineapple then cover with a generous amount of shredded cheese. Puff in the oven toaster for about 10 minutes and you got a home-made pizza that your kids will really love.

Yum! I'd like to order spanish sardines pizza please!

Bitten by Lanzones

2009-08-04T22:18:00.003+08:00

Lanzones, as long as it is sweet, is one of my favorite fruits. Called Langsat in Malaysia, this fruit is a plenty in the Philippines and Malaysia. Hubby came home one night with a bag full of lanzones, though loose (not in bunch), they're really sugary sweet. He bought three kilos for $5.00. Really not bad, I thought. Even cheaper than lanzones in Manila.

Then, last Saturday at the grocery in IMM , I saw these langsat in really neat bunches. I asked the sales person who much was it as the signage was hidden behind the pile of fruits. I heard him say $1.90. Without second thoughts, I grabbed three kilos and handed him $6.00. The sales person just stood there as if waiting for something more, he wasn't handing me the bag. Then I asked again how much in all. $15.oo. Did I hear it right? It's $5.00 per kilo and not $1something as I thought I heard.
Oh no, what to do? I really am not willing to pay $5 a kilo. Had hubby not bought some at $2 a kilo in our neighborhood, I wouldn't have silently complain.

Despite the shame I felt inside, I politely asked the man to just give me 2 kilos. Indeed, that lanzones bit me. I'd rather buy from the fruit stand near us. It's sweeter and cheaper.

Got to go, hubby bought 3 kilos again today and you know where I'm heading.

Banana Cake

2009-08-04T18:38:00.005+08:00

Here's a great thing to do with overripe bananas in your fridge, banana cake!
This recipe is from my aunt and gosh, I couldn't count the number of times I have asked from her for this as I always forgot to note them down. A week ago, as I was about to make banana cake, I felt victorious when I found the recipe written in my recipe book. But guess what, I found just the list of ingredients. No instructions on how to do it. So all I could do was guess and use good judgment.

BANANA CAKE RECIPE

INGREDIENTS:

2 1/2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 1/2 cups sugar
1/2 cup butter (at room temperature)
1/2 cup sour milk
3/4 cup mashed banana (mash then measure)

My notes:

I used all-purpose flour in my recipe and turns out just fine. To substitute , you can add a tablespoon of cornstarch to a cup of all purpose flour to make cake flour.
I purposely left bananas to overripe for this cake. The banana flavor is more intense if the fruit is overripe plus it is easier to mash.
For sour milk, I used 3tsp vinegar, added 1/4 cup evaporated filled milk + enough water to make 1/2 cup sour milk.
>4 medium-sized bananas which makes about a cup.

PROCEDURE: (Which I just guessed but turned out just perfect.)

1. Grease and line a 10" round pan and set aside. I used a 10" springform pan (since it's the only one I got for the moment). You can also use cupcake pans. This will make about 20 banana cupcakes.

I always make it a point to prepare the pan ahead of time because I don't want the batter to wait after mixing it.

2. If substituting sour milk, prepare this ahead as this has to be left for 15 minutes to curdle.

3. Preheat the oven to 180 degrees degrees Celcius (350degF).

I don't have an oven thermometer so I always make it a point to preheat the oven for 15minutes before baking anything.

4. Mix the flour, baking powder, baking soda and salt then sift. Set aside.

5. Cream the butter and sugar until just combined. You can use a handheld or stand mixer. Use the paddle attachment if using heavy duty mixer and just mix on low until combined.

5. Add the eggs one at a time mixing well after each addition.

6. Add the flour in three portions alternating with the sour milk in two portions, starting and ending with the flour. Beat until just combined.

Do not overmix. Overmixing could result to drier cakes.

7. Fold in the mashed banana then transfer to the prepared baking pan.

8. Bake for 40-45 minutes or until toothpick test is okay.

Toothpick test = I wonder why they would want to use toothpick to test. I'd rather use barbeque stick, it's longer LOL. Anyway, toothpick test is done by inserting a cake tester, a bamboo stick, a chopstick or a toothpick to the center of the cake and if it comes out clean, the cake is done.

9. Remove from rack and let cool. Frost with cream cheese frosting if you like. We prefer to eat it without any icing.This banana cake is very moist and very yummy. I have made this several times already and it's always a success. A breeze to make, a delight to eat.

My son Josh ate over half of the 10" cake I baked. Take note, he is a very picky eater.

Happy Baking!

Whipped Cream Cheese Frosting

2009-08-04T18:32:00.004+08:00

This frosting goes well with carrot, banana and red velvet cake. Whipped cream stabilizes the cream cheese so that it doesn't easily melt.

1 1/2 cups Cream Cheese, softened
1 1/4 cups powdered sugar, sifted
1/3 to 1 cup cream, whipped

Whip the cream and set aside.
Beat cream cheese and sugar.
Fold in whipped cream a little at a time. Add more according to your taste. The more you add the cream, the less sweeter it gets.

NOTE:
I tried whipped cream cheese frosting for my chocolate cake and gosh it was so yummy.

I used the following ratio:

1/2 cup (bar)Philadelphia Cream Cheese
1/3 cup powdered sugar
1 can Nestle cream (about a cup)

The sweetness and consistency is just right. Not for piping though, but perfect for spreading.

List of Basic Baking Ingredients

2009-07-31T20:57:00.003+08:00

This is my list simplified. No complicated and scientific explanations. Most of these you will find in the grocery aisle and these are what's basically needed by the starter baker.

FLOUR

Most cake recipes would only ask for either all-purpose or cake flour.

All-Purpose - sometimes labeled as plain flour, is the most common flour you will find in the grocery and is used in most baking recipe.

Sometimes you may stumble a recipe that lists "unbleached" flour. If you are buying flour from the neighborhood supplier or the generic pack in the grocery aisle, they're bleached. If you truly want unbleached, although you can substitute one for the other, buy the branded one. Gold Medal has unbleached flour.

Cake Flour - is used for delicate cakes and cakes that require lighter texture such as chiffon and angel cake.

If you can't find or don't have cake flour, you can make your own from all-purpose flour.

Measure 2 tablespoons of cornstarch (corn flour) and add in all purpose flour to make a cup, level then sift 3-4 times.

Bread Flour - is best for making bread because of its high protein content but there are bread recipes that uses just all-purpose flour.

If your recipe calls for other kinds of flour and not sure what it is, go ask Google.

STORING FLOUR: Since flour easily gets those wiggly friends of ours, they are best kept in airtight containers or in the refrigerator. If you find some, simply sift it. They are nasty but they are not harmful (quoting from baking911.com), however if they are a plenty, throw your flour away and buy a new one.

LEAVENERS

They give volume to your baked goodies.

Baking Powder - is either single acting or double acting. Most sold are double acting. You seldom find a recipe that asks for single acting baking powder anyway.

Baking Soda - is used when there is an acidic ingredient in the recipe. Chocolate is acidic which is why most chocolate cake recipes has baking soda... which is my first ever chocolate cake was a failure because I used baking powder.

Cream of Tartar - in baking this is used to stabilize and give volume to egg whites. Chiffon cake, as well as meringue icings (boiled icing) uses this.

Yeast - a powerful riser for bread that baking soda and baking powder cannot give. Most commonly use is the instant dry yeast.

SUGAR

White Sugar - when a recipe just says "sugar" this is it; also called granulated sugar or regular sugar; the most common sugar we store in our pantry.

Brown Sugar - when choosing brown sugar for baking choose the one that looks damp.

Sugar Substitute - there are several varieties available and they are usually expensive. Splenda is a brand that is commonly used. Isomalt is also starting to gain popularity. When substituting sugar with artificial sweetener, make sure you read the instruction on the correct ratio to be used.

BUTTER, MARGARINE or OIL

They load your cake with calories and fats, whoops! But they are essential ingredients in baking.

Butter - they provide the richness in your baked products. Buy the best kind if you must (they're probably the most expensive, too) Any brand will actually do if you are not very particular.

One (1) bar of butter (250g) = one cup. Some butter just measures 225g. You may find a recipe that reads "1 stick butter". That is actually the small stick of butter you will find in the supermarket, usually 113 -125 grams. That's 1/2 cup of butter already. So you don't really need to get your cup and squeeze the butter into it to measure. :)

Margarine - once upon a time, margarine was thought to be healthier than butter. Now, they still couldn't agree if it is indeed healthier or otherwise. I do not worry about it. Both butter and margarine contains fat that can increase cholesterol. But if we are talking about baking, I suggest not to replace butter with margarine. It doesn't give the same texture, richness and flavor that butter can provide. But there are indeed recipes that could use either.

Liquid oil - chiffon and angel cake does not use butter or margarine. It uses vegetable oil. Most vegetable oil are cholesterol free which makes me ask... Is chiffon cake is healthier? Don't use liquid oil as a substitute for butter in your recipe.

MILK AND EGGS

Enhances your cake's flavor. Nothing confuses me in baking than choosing the correct type of milk to use.

Some recipes will just say milk, some whole milk and some 2% milk. What on earth are they? The only ones I know and can commonly find in the supermarket are evaporated, condensed or fresh milk. So which is what? To make it worst, there are just a few websites that offer a one-stop explanation on their differences especially in its application to baking. It made me dig deep into cyberspace again to find out what's proper to use and here is so far what I got and understood. Correct me if I am wrong as I am not a chemist and all I did was researched and conclude base on my own, limited understanding.

Whole Milk - is natural milk, period. Fresh milk, I would guess, is whole milk as it contains 100% cow's milk. Whole milk is what is mostly used in baking.

Reduced-Fat or 2% Milk - Well, what can I say, it's milk with 2% fat only compared to 3.5% fat in whole milk

Low-fat Milk - if you read the label of Magnolia Low-Fat milk it says 2% less fat which make it just 1% fat milk.

Evaporated Full Cream Milk - for years I have used evaporated milk in my baking. As I have said, I did not know what whole milk is. Besides, it's the easiest to find in store and it's what's being used by my family in baking. When in fact evaporated milk is concentrated milk with 60% of its water removed.

To make whole milk from evaporated milk, simply use half evap milk and half water. Oh my, I could have saved a lot should I have known this thing from the beginning.

BUTTERMILK -sometimes called sour milk, which is fermented milk and sour in taste as the name suggests. A lot of butter-based cakes use this which makes it a baking essential. The banana cake I made the other day uses sour milk. I will post the recipe later.

Neither in Philippines nor here in Singapore can I find buttermilk but I never worry about it as I can always make a substitute.

To substitute: Put a tablespoon of white vinegar in 1-cup cup and add enough whole milk to make 1 cup of buttermilk or sour milk. Let stand for 15 minutes before using. The milk will slightly curdle.

EGGS - when buying eggs, choose those at the back end of the shelves. Consumable and perishables are in first in, first out order and the ones on the front are those that have the earliest expiry date. Store the eggs in the refrigerator.

For a thorough list of baking ingredients and for technical information, visit Baking911.com

Sorry for the Lag

2009-07-31T17:30:00.003+08:00

Oh, well! That's the reality of being a full time mom. Some other things just have to be prioritized at times. I did some spring cleaning, some laundry, some more cleaning and yesterday, just when I thought I could relax, we randomly went to a mall which is about 10 train stations from us. And what did I get? Nada! Oh, I forgot... I got a terrible headache and I threw up all of the Andersen ice cream I ate earlier when I got home which made me swear I will never go malling again..... for eight hours.

Today is supposed to be grocery day for us but I have to pass. I don't want to see the outside world for now. I spent the whole day, instead, in the kitchen... made PANNA COTTA and CINNAMON ROLL which adds to the list of my "to blog".

Okay, enough for now, I just have to clean up my mess so I can start blogging again..

Brainwave Generator, bring the energy on!

Ginisang Monggo

2009-07-29T09:28:00.008+08:00

Sorry to frustrate you ahead, I am not posting here a recipe of Ginisang Monggo. If you are a Filipino, you probably have had cooked or eaten this at least once in your lifetime, otherwise, you are not yet an authentic Pinoy hahaha! Kidding aside, to me ginisang monggo is a comfort food that when two of my aunts were talking about this food in their friendster comments, I couldn't help but rush to the kitchen and start boiling a handful.

I just want to let my aunts know that I indeed cook the monggo that I promised I would hahaha.We don't follow a specific recipe when we cook monggo. Instead, we just used whatever is available in our kitchen. If using meat, we just boil the monggo together with the meat until both are tender. Then just saute onion and garlic and once the onion has caramelized, mix the monggo in it and season with salt. We seldom use tomato in our monggo to avoid it from spoiling too early.

We also add siling mahaba or green chili, spring onion and lemon grass (tanglad) to add flavor and aroma to our monggo.

green chili

Ginisang Monggo is a very versatile food as you can use anything you want to add to it. It could be your favorite pork belly or ham, shrimps, dried fish or fried fish. You can also add any vegetable to it but among my favorites are squash, dahon ng sili or malunggay. You can also add coconut milk to make it Ginataang Monggo.

This is why this dish is truly a comfort food. You can customize it depending on your cravings and mood hehehe!

Will you buy from a Homebaker?

2009-07-28T11:18:00.008+08:00

Two weeks ago, I stumbled upon a thread in a forum with a question if you would want to buy from a home baker. It was in response to NEA (Singapore's food licensing authority) strict licensing laws for food businesses which would not allow food prepared at home sold to the public. It means no business license for home-based food business, period.

I am not sure if this is true for the Philippines. I know DTI accepts business name registration regardless if you have a physical store or not. But Mayor's Permit for operating your business from home? That I have to verify.

Anyway, at that forum, one mom agrees on not buying from a homebaker even if she, herself, bakes for her family. She stated that sometimes a homebaker, particularly mothers, would toggle between baking and cleaning after their kids mess or washing them if they poop.

My reaction? It made me smile. If she is the baker, I wouldn't buy from her. NEVER. If she can't even guarantee the cleanliness of the food she's feeding her family, how much more the food she prepares for other people.

Now, back to the title of this post.

So... why do people still buy from homebakers despite NEA's strict no license for home prepared food policy? And back in the Philippines, why would moms prefer to buy the more expensive cake from the homebakers than buy them from famous commercial bakeries?

I have only one answer to this.

Commercial bakeries cannot provide what homebakers can.

Homebakers can customize your cake the way you want it. Commercial bakeries stick to just the specific design they have. Some moms just want their cakes/cupcakes unique.
Since homebakers bake on a per-order basis, our goodies are preservative free.
Most homebakers I personally know are as OC (obsessive-compulsive) in food and equipment handling as I am so I am guaranteed that the food they prepare are clean. Afterall, I can guarantee my kitchen is cleaner than the kitchen of commercial bakeries.
Homebaked goodies are more delicious than commercial ones.
Homebakers don't use premixes and only bake from scratch, otherwise, you are not a homebaker.

On the other hand, if you are craving for something and wants it ASAP, go head to your nearest commercial bakeshop. That's what homebakers cannot provide.

Baking Tips: From a Homebaker?

2009-07-28T10:32:00.003+08:00

After writing that article “Getting Started in Baking”, I pondered and asked myself why I even wrote those. I am not a certified baker. Except for the cupcake and bread baking classes I have attended a long time ago, there’s nothing else that would give me the license to talk about baking. Then I realized I am not an exceptional case. There are a lot of successful homebakers who don’t have culinary degrees and who are self-taught individuals too.

You see, when I started getting serious about baking, I had a lot of questions in mind. The internet provided me thousands of answers and sometimes it is just overwhelming. I have to experiment several times to get an icing recipe right. I had spent so many hours browsing baking sites just to learn and yet haven’t learned enough. As I have said, the information is overwhelming and not everything is applicable to me.

Most of what I write in this blog about baking is typical to a Filipino homebaker’s experience. If you are serious about baking, there are other helpful baking sites that you can get more information. Just call on your friend Google for help.

Below are two sites that I just love. They provide great recipes and baking tips.

Baking911
Joy of Baking

The information you will find in my site is just a speck of dust from those you will find in the whole world wide web, yet I will continue to share them as you might just find a specific answer here and don’t need to dig in deep into cyberspace.

Good luck in your baking!

Strawberry Cupcake

2009-07-27T22:01:00.005+08:00

I was craving for cinnamon rolls last night and was so determined to make them today. Bad luck, I lack some ingredients and I don't even have parchment paper. Arg!

I scanned the fridge for other staples I could bake and found these:I knew I had a recipe of Strawberry Daiquiri Cupcakes from a cupcake baking class I took last year from a famous baking school in Manila. I haven't even tried it so I decided that today is the right time to judge the recipe I posted below.

STRAWBERRY DAIQUIRI CUPCAKES

Ingredients:

1 1/4 cups butter, softened
1 1/4 cups sugar
1 tsp vanilla extract
4 pieces eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup milk (the recipe says Magnolia Fresh Milk)
1 cup fresh strawberries, chopped
1/4 cup Bacardi rum or any light rum

BUTTERCREAM FROSTING

1 cup butter, softened
2 cups powdered sugar
3 tablespoons strawberry puree
1 tablespoon lemon juice
food color

Procedure:

Preheat oven to 325 degrees F or 165 degrees C.
Cream butter and sugar together until light and fluffy. Add vanilla and egg one at a time beating well after each addition.
Sift flour and baking powder together.
Add flour mixture in 3 stages alternating with the milk.
Fold in fresh strawberries.
Fill each cupcake pan about 2/3 full. Bake for 15-20 minutes.
Brush warm cupcakes with rum. Cool on wire racks.

To make the frosting:

Cream butter until light and fluffy. Add sifted sugar. Add strawberry puree, rum and lemon juice. Add red food color.Frost cupcakes and garnish with fresh strawberries, mint leaves and red sugar.
My notes:

I made just half the recipe. Yielded 14 2-oz cupcakes.

I omitted the rum as I don't have any and just replaced it with milk.

The only milk I had was full cream milk. Don't ask me what's the difference between a fresh milk and full cream milk's content, I don't know. If somebody has answers I need them right away.

Thinking that I won't frost the cupcakes, I doubled the fresh strawberries which wasn't a very good idea. And I should have chopped the strawberries smaller. I just quartered them. The strawberries inside the cupcakes had softened and it could have been better if they were not in big chunks. My Personal & Unbiased Review:

The cake is light and fluffy ~~but it's a bit dry~~. (I ate a couple tonight and realized that it's not dry at all. Perhaps I thought it's dry because I didn't have it completely cooled when I tasted it this morning). The fresh strawberries complemented the overall taste.

Not too sweet. The sour hint of the berries provided a good balance. Probably it could have tasted better if I used rum.

With frosting, this cupcake would be good enough to serve your guest. Probably it would taste better if I used rum.

Still, my quest for better tasting strawberry cupcakes has just begun.

Sorry For Being Gone

2009-07-27T01:20:00.013+08:00

I was busy organizing our kitchen. I have to re-arrange a few items because I'll have a lot more baking and cooking to do soon. I had to catch up some sleep also. I have had accumulated so much sleep debt also and it's taking a toll on me already. My afternoon time which was supposedly for browsing and baking had to be spent napping with my son.

I have bought a few basic pans already so I might be able to bake something new this week. I'm really looking forward to eat some homemade cinnamon rolls.

Ah, I can't wait anymore. Another sleepless night thinking about it.. :)

Edit: I thought I could have cinnamon buns today... I realized I lack a lot of things.

Getting Started at Baking

2009-07-23T22:38:00.010+08:00

Want to bake but doesn’t know where to start? Getting a kick start at anything you want to start doing can become pretty confusing at times. I remember the confusion I had the last time I wanted to start bead crafting. I was torn between learning the craft all by myself or whether I would take a formal class.

In baking, one need not worry that much. If you have decided to take baking classes to learn how to bake then you are off to a good start. Deciding to be self-taught like me, vast of resources now exist in the world wide web for free. Videos about baking can be viewed for free, too.

Infact, I shouldn’t even be writing about this anymore. Well, uhm, this is my blog and I can write whatever I choose hehehe. Anyway, I write this as an account to my own experience and to warn you not to fall trap to what I shouldn’t have done.

If you think you will get something from this post, continue reading and click on the links below:

CHOOSING THE RIGHT EQUIPMENT FOR BAKING

OVEN
BASIC BAKING EQUIPMENT

Basic Baking Equipment

2009-07-23T20:43:00.017+08:00

Just as you need brooms and bins to clean your house, you need these equipments when baking:

MIXER

My mom baked her chiffon when I was very young using a wire whisk. She only had an electric mixer after 6 years of doing it manually. Electric mixers make your baking life easier.

Handheld Mixers – for starters this will do the job

Heavy Duty Mixer – if you are doing baking as a home-based business, getting a heavy duty stand mixer makes mixing a breeze. They also do a great job for whipping meringue and creams.

MEASURING SPOONS AND CUPS

Baking is an exact science as oppose to cooking. You have to follow exactly the measurement as called for in the recipe if you want your end product a success. This is why measuring spoons and cups are important.

Dry Measuring cups - during the olden times, I couldn’t remember my mother having separate measuring cups for dry and liquid ingredients. In reality, you can use the same set of measuring cups for both dry and liquid ingredients. The only downside is when you only have one set as you need to wash and dry them when switching between measuring dry and liquid items.

Liquid Measuring Cup - as much as possible, don’t buy the plastic ones as the markings are prone to fade over time. I got a Rubbermaid brand which is like an acrylic type.

Measuring Spoons – stainless steel is a good choice though I never have problems using plastic ones.

SPATULAS, BOWLS, SPOONS, SIFTER

Rubber spatulas – A must staple in your kitchen. I tell you it’s difficult to scrape a bowl using a spoon. A large spatula is good for batter that calls for folding

Straight Edge Spatula – This is ideal for spreading and leveling off ingredients

Wooden Spoon – Some recipes call for simple mixing, you will find that a wooden spoon does the job well.

Mixing Bowls - go for stainless steel bowls as they are easier to wash and do not easily get scratched

Sifter - many recipes require dry ingredients to be sifted, you should have one in your kitchen.

BAKING PANS AND SHEETS

Learn from me… do not buy pans you don’t need yet. Get the basic ones depending on what you plan to bake. To me, the best and cheapest material to choose is ALUMINUM. Buy the thick ones.

Baking Pans – choose the size that you would mostly use in your baking. Ideal size for most recipes are:

* Rectangular – 9”x13”x2”
* Square - 8”x8”x2”
* Round – 8’x2”or 9”x2”

Cookie Sheets – are essential for baking bread, biscuits and cookies. They can also be used as base for baking pans. Make sure you get the measurement of your oven before going out to buy the sheets (ehem).

Springform Pan – this one opens on the side and has a removable bottom. This is ideal for baking cheesecakes or other pastries that are difficult to remove. A 9-inch pan would be an ideal size.

Muffin or Cupcake Pan – you can buy either a 6 or 12-cup tray. Get the size that would hold a regular or 3oz cupcake.

Buy other sizes as needed.

If you opt for glass or non-stick/dark pans, make sure to reduce the temperature by 25degF when baking as they tend to get hotter than aluminum ones.

OTHER BAKING ESSENTIALS

You won't need this immediately but you will find them helpful as you go along.

Oven Thermometer– many baking gurus would recommend getting one for your oven. I never used oven thermometer (except for the built-in one in my industrial oven before). I just relied on the automatic thermostat on my oven. Most ovens now come with automatic thermostat although as an oven ages, getting an oven thermometer would be a good option.

Greaseproof Papers - used to line baking sheets and pans

I tell you, the list could be endless and if you visit your baking supplier without a plan and list on hand, you are guaranteed to buy things you won't need yet. I'm speaking from experience.

Lastly, buy good quality tools for baking as you would be using them over and over. You wouldn't want to buy pans every month because your cheap pan had warped.

PS.

Before I forget, if you are like me, buy a KITCHEN TIMER, please! This will save you from the punishment of eating the burnt brownies.

The Type of Oven you Need

2009-07-23T18:50:00.012+08:00

Depending on what other things you want to do with your oven aside from baking, take into consideration these different types of ovens.

Conventional or All-Around Ovens

This is the most common type of oven installed at homes. For years, I have only known this type of oven. It is generally used for baking and grilling. Some types come with rotary grill or rotisserie. Conventional ovens don’t use fans.

Convection Oven

They are fan-assisted ovens. Fans are located usually at the back or at the sides. Convection ovens are mostly used for roasting that requires low temperature. Just take note, this is not the type of oven you would want to get if your main purpose is baking.

Rotary Ovens

If you are starting a bakery then go ahead and do a research on what this type of oven can do for you, otherwise, let’s put it aside.

Microwave Oven

This is ideal for heating, thawing or defrosting and melting. Not highly suggested for baking as metal baking pans are a no-no for microwaves and microwaves cook from the inside out. Although I have read stories that they were able to bake successfully in a microwave.

Multi-function Oven

New oven models nowadays are already equipped with different functions. My table top oven has convection and rotary grill function which you can just easily turn off when not needed. There are even 4-in-1 ovens that function as convection, rotary, microwave and conventional oven.

Ain’t that amazing? Well, it comes with a price though. The cheapest table-top multi-function oven I’ve seen here in Singapore costs no less than $700.00 or P22,000.00.

There you have it. Prepare your budget and make a choice.

Why Bake?

2009-07-22T22:30:00.009+08:00

To us who are already homebakers, our reasons may vary. Personally, I bake because...

1. Baking is fun and therapeutic.

Yes, baking seems to take away the stresses of life. (Well, until I baked for business, it was hahaha!) It gives a strong emotional sense of satisfaction just seeing your kids (and customers) enjoying your goodies.

2. It is cheaper to bake than buy your goodies from stores.

Need I elaborate?

3. I am guaranteed that what I am giving to my family and friends are preservative-free.

Home bakers do not have a need to use preservatives as our baked goodies do not last long on the table either.

4. It's an outlet for my not-so-creative self.

Decorating a cupcake or cake is fun. I am not a very creative person but I was surprised at what I can do. The possibilities to be creative are endless.

Lastly, I bake because...

5. My kids and my family love it.

As a kid, I grew up with a mom who bakes our birthday cakes. However limited are her baking skills, we truly loved it and looked forward to every occasion where cakes were served. My kids love it too. The kids in my old neighborhood loved it. My family loves it. This reason is enough for me to bake my cake and eat it too.

Whatever your reasons are, nothing can deny the fact that baking is gratifying. If you want to start baking, stop thinking and start doing it.

Pavlova Cake Recipe

2009-07-22T01:52:00.018+08:00

Here's another one from the archive.

After an old post about Pavlova Cake, I did manage to make one quite successfully and made me really happy. If you have only seen my first trials (a long time ago), you couldn't agree more.

INGREDIENTS:

8 large (120 grams) egg whites
2 cups (200 grams) superfine (castor) sugar (I used just the regular white sugar but I chose the really fine ones)
2 teaspoon white vinegar
1 tablespoon cornstarch (corn flour)

Topping:

2 cups (240 ml) heavy whipping cream (I used Nestle cream in tetra pack)
3 tablespoons (20 grams) granulated white sugar
1 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

3. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

4. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

5. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.

6. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. (this never happened, gone in less than 30 minutes)

7. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.

8. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8.

I only had mango as toppings for the one I made 03 October last year.

Sorry dad, you have never tasted my successful Pavlova cake. I promise, I will make one for you in the near future. My Josh and his friends loved this. I only managed to eat two.

Pastillage Recipe

2009-07-21T11:02:00.011+08:00

If you are a cake decorator, you may find sometimes that fondant or gumpaste does not work in the topper that you wanted to make. Take for instance the airplane topper we made for this Lufthansa cake.
We wanted a material that would dry hard for the airplane wings and tails. We tried using gumpaste but due to time constraints, it did not dry hard enough. We researched and found out that pastillage could work better and dries harder and faster.

There are several pastillage recipes you can find on the net. Some requires gelatin, some cornstarch and cream of tartar. I didn't want a recipe that requires lots of mixing so I found my comfort in the recipe below which I found at sugarpaste.com

Ingredients:

1 pound powdered sugar (set aside 2/3 cup)
1 Tablespoon CMC powder (the original recipe called for gum mixture)
1/4 cup water

Procedure:

1. Grease the bowl, paddle/beater. On slow setting mix the powdered sugar and gum mixture.

2. Add water. Mix on slow setting.

3. Grease the work surface, pour 2/3 cup powdered sugar on work surface.

4. Grease hands with shortening. Put pastillage mixture onto sugar and knead very well. The pastillage can be used immediately. Any remaining pastillage can be kept in the refrigerator, wrapped in plastic film and stored in an airtight container.

Take note, pastillage dries really fast so you have to work fast. Please keep unused portion covered in plastic wrap and work in small portions. You can use royal icing to attach your decorations together.

Pastillage is a great medium especially if you are working on intricate and fine details. I used it for the Lufthansa cupcake topper below.

Feel free to leave your comment or if you have a recipe and experience to share.

Royal Icing Using Meringue Powder

2009-07-20T13:26:00.016+08:00

I forgot to mention in my post about runout icing that I wasn't using that Wilton recipe I posted. When I started baking, I could hardly find Wilton products in groceries or department stores. Even famous baking suppliers in Metro Manila like Chocolate Lovers hardly carry Wilton products.

I used Royal Icing for works requiring flooding and outlining.

The recipe below uses eggwhite or meringue powder as substitute for eggwhites. You can find meringue powder in baking suppliers. If you're in the Philippines, you can use Ovasil which Chocolate Lovers carry. I don't suggest using eggwhites in your recipe especially if it's meant to be eaten. Better safe than be sorry if you cause salmonella poisoning to your guests or customers.

Here's the recipe:

INGREDIENTS

5 - 6 tablespoons hot water
3 tablespoons meringue powder
1 teaspoon vanilla

1 pound confectioner or powdered sugar (others call this 10x sugar, maybe because it is 10x finer)

Note: I used a Kitchenaid heavy duty mixer with the whisk attachment when doing this icing but can use handheld mixer.

Instructions:

1. In the mixer bow, add the FIRST THREE ingredients in the order given and beat until meringue powder is thoroughly dissolved or until it will begin to froth like eggwhites.

2. With the mixer on low, slowly add the powdered sugar. Don't add everything if you think it's already thick enough.

3. Beat until the icing thickens and it loses shine and stand in peaks.

Kate's personal note:

1. I usually make mine just thick enough for outlining. That way, I just have to thin it with a little water when I flood the pattern.

2. I store unused icing in an airtight container at room temperature. I once tried storing in the fridge but it crusted.

3. When working with royal icing, cover the unused portion with wet hand towel to avoid drying the mixture. However, one problem I encountered in using this methodl is the icing getting too thin as it absorbs the moisture from the towel. What I usually do is put my working mixture in an airtight container such as 'lock and lock". That way I can just easily cover it while I work.

Royal icing can be used to decorate cookies
and make flower decorations (which I never perfected)

These were my practice flowers using royal icing (Sept and Dec 2007)

Color Flow or Run-Out Icing

2009-07-18T13:54:00.021+08:00

One of my frustrations when I started selling customized cakes and cupcakes was making toppers from run-outs or color flow icing.

Color flow or run-out icing is more like a thinned royal icing which is use to outline and flood a pattern (recipe below). I had only used this technique a very few times because either it's just not very friendly to me or I just lack the patience needed to make it.

You see, the outcome should be like the "The Flash and Martian Manhunter" topper below, smooth and clean. I couldn't even come close to this.

(I bought this from Estanislao, a baking supplier in Divisoria)

and used them for this Justice League cake (Nov 2007)

and these ones are my first attempt

which I used for my son's birthday cupcakes below (December 2007)

my second and last attempt

Here's the recipe from Wilton:

Color Flow Icing

Ingredients:

* 1/4 cup + 1 teaspoon water
* 4 cups confectioner's sugar sifted
* 2 tablespoons Color Flow Mix

instructions
Color Flow Icing Recipe: (full-strength for outlining)

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing ?crusts?quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

Makes approx. 2 cups color flow icing.

Thinned Color Flow

In order to fill an outlined area, the recipe above must be thinned with ½ teaspoon of water per ¼ cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

**To outline and fill in a Color Flow design, follow the steps outlined below:

l. Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.

2. Outline pattern with full-strength Color Flow Icing and tip 2.

3. Let outline dry a few minutes until it crusts.When filling in an area with a different color from outline, let dry 2 hrs.

4. To fill in an outline, soften icing by adding water to 1/4 cup icing, 1/2 teaspoon at a time. As you near proper consistency, add just a few drops of water at a time. Stir slowly by hand in a figure-8 motion to prevent whipping in air bubbles.

5. Test the consistency of the Color Flow Icing by dropping a small amount of icing into the mixture. If it takes a full count of ten to disappear, the icing is the right consistency.

6. Fill a parchment cone no more than half full of icing. (Do not use a tip as it might break outline). Cut a tiny hole at the end of bag. If filling in a large area, have 2 half-full bags ready; otherwise, icing could crust before you finish filling in the pattern.

7. Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom.

8. When all outlines are filled in, let dry thoroughly for at least 24 hours. For quick drying, use a heat lamp: position lamp 2 ft. away from decoration for 2 hours. Remove lamp and air dry for 12 hours.

9. Remove the Color Flow from waxed paper by placing it near the edge of the counter. Slide the piece slowly over the counter's edge while carefully peeling half of the waxed paper away. Turn piece around and repeat.

Click here for more information. Enjoy!

Ssshhh...My Secret Affair

2009-07-17T06:45:00.010+08:00

Please don't tell hubby.

It started around June last year. Hubby was still in Russia that time and I was busy with my little home baking business then. I had to regularly visit baking suppliers when I first met "MdP". Oh, no, not met. I have seen "MdP" even before but just did not pay attention. Until one afternoon I was on my way to Cooks Exchange at Glorietta, "MdP" had gotten to me. I finally gave in to the temptation and told myself, "just today, just once". But as in any temptation, it will always lead to the next one and the next one and the next thing you know, you can't get out of it.

One time, hubby was home then, we were malling at Glorietta and I remembered my little love. I asked to go to the rest room and secretly had another affair with MdP. Hubby was clueless, no evidence.

.....

.........

.............

.................

I got coffee, lemon and mint...my all-time favorite.

What are you thinking? I'm talking about Macarons de Paris of Bizu in Glorietta 4.

I have to admit, I cheated because this affair is not very cheap and I am sure hubby would protest to my adding more calories to an already overweight me.

Now I miss Mdp, I promise, one of these days I am going to do an ambitious move to bake one. Macarons aren't easy to make, the steps are intimidating. With my little oven, it makes it even more intimidating.

But the affair must go on!!!