Calculator Cake

This CALCULATOR CAKE is 8.5 inches x 6 inches cake. My client asked me to make a cake for a friend who is an accountant so I instantly thought of a calculator. A chocolate fudge cake with buttercream filling then covered with fondant icing. Everything is edible, including the keys and the numbers which are also made from fondant. Just a cute idea for a hardworking...

Topsy Turvy Cake

This is my first TOPSY TURVY CAKE for a my client’s 65th birthday. This cake is also called as whimsical or mad-hatter cake or slanted cake. It really was a challenge baking and designing this one. My client asked me to do the cake with about 3.5 feet height cake. Another challenge was on how to transport and deliver the cake from my production area to their event area which is about an hour drive. It will never fit in our car, so initially, I was planning to rent a mini cargo bus. But my team suggested that we rather rent a van and bring the cakes and set up the layers on the event area. I had 3 guys with me to help me bring and set up the cake for it was terribly heavy. After setting each layer up, I mumbled to myself, MISSION...

Fondant Wedding Cakes...

So many topics and photos I wish to post. It is just hard to find time to do so. And unfortunately I feel so terribly tired today. But I am gathering all my strength just for this one. I know I can get some pleasure after posting an entry. I did 5 FONDANT CAKES this week and 170 CUPCAKES. I will be posting the pictures soon. But for the meantime, I’m gonna share the first wedding cake. I made this wedding cake and cupcake for my friend Rowel and Juna who just got married last April. I feel that I really pulled this one as my pilot wedding cake. And I am really proud of it. The banquet manager of Leisure Coast Resort saw this picture at my facebook account, gave me a call and asked me if I can provide cakes for their weddings and events. It was a blast! It was like Christmas day! It really opened a big door of opportunity for me to earn and do what I want, which is baking. Now, this is a sample shot of the cake and cupcakes delivered to a wedding at LCR. It is a 5 tier wedding fondant cake and cupcakes. The cake is an 8-inch fondant chocolate cake and 70 chocolate fudgy cupcakes with whipped cream frosting placed on a tower. Even after standing 12 hours a day on my legs, I feel so grateful for every cake that I deliver to my clients. I get to work at home with my husband on the side. I can put my kids to nap while my cake is in the oven. I get to share my cakes to my family and friends. Nah, I will never feel tired of...

Fondant Icing

FONDANT is a french word which means melting. There are two kinds of FONDANT. First type of fondant is a POURED FONDANT. It is a creamy confection used as filling or coating for cakes, pastries and other sweets like candies. I haven’t tried tis type of fondant. But I am very well-versed with the second type of fondant which is the ROLLED FONDANT or FONDANT ICING. This kind of fondant is generally used to decorate wedding cakes. It has a gelatin and glycerine to make the sugar pliable and like a dough texture. The best and easiest way to make fondant icing is by using powdered sugar and melted marshmallows. I never had a formal training in baking nor in cake decorating. But with faith and diligence, I tried tons of times to have a perfect consistency of the fondant I use to cover my cakes. I love to stare the beauty and elegance of fondant cakes. Fondant cakes make me feel the guilt destroying the perfectly designed cake once I wedge the knife into the cake. Anyway, I am sharing my basic recipe on how to make fondant icing. But I tell you, it will take you about 4-6 times to make this perfect and the fondant’s approach would vary with the microwave oven, weather, humidity, pressure and quantity. So never give up if you did not get this the first time. Click here to view some of my fondant cakes. FONDANT ICING 16 ounces marshmallows 2 lb confectioner sugar 2-4 tbsp. water 1/2 cup shortening flavoring food coloring Put all your marshmallows into the large bowl. Add water. Microwave for 30 seconds. Take the bowl out of the microwave and stir. Put it back again in the microwave oven for 30 minutes....

Banana Bread Loaf Jul06

Banana Bread Loaf

BANANA BREAD should never be compromised. This recipe assures you with a moist and packed with loads of all-natural banana flavor, with no artificial flavoring, no vanilla into it. I love this BANANA BREAD LOAF when it is lightly toasted to have a light crunch on the outside and so soft and moist inside. The almonds will also give a nice blend of nut and the bread. But it will still taste at its best even without the almonds. You may also want to try my recipe of BANANA LEMON BREAD. A banana bread with a delicate kick of a lemon. BANANA BREAD LOAF 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas 3/4 cup sliced almonds Preheat oven to to 350 degrees. Lightly grease 2 pans of 6×4 size. Combine flour, baking soda and salt in a large bowl. In a separate bowl, cream together butter, brown sugar and white sugar. Stir in eggs and mashed bananas until well blended. Add the flour mixture into banana mixture. Add half of the sliced almonds into the mixture. Pour the batter into prepare loaf pan. Then top the mixture with the rest of the sliced almonds. Bake for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the BANANA BREAD LOAF cool in the pan for 10 minutes, then tranfer onto a wire rack. Slice and...

Fondant Cake

It has been a while since I posted last. But I have a nice reason, a great reason for not being in the netosphere lately. This time, I want your eyes to feast on what I’ve have been busying lately. But before anything else, let me start with this photo: This is my very FIRST FONDANT CAKE. I had no materials, cutters, rolling pins, mats at that time. I had no time and no extra money to get a formal training for fondant cakes but with much faith and hope, I was able to kill my experiment to be a good blend for the fondant icing. Then my Aunt asked me to do a cake for her birthday last March. It was a 16-hour process, tired and exhausted, and it was just an A-OK cake. The FONDANT BIRTHDAY CAKE was not supposed to be covered in plain white but I was terribly tired and sleepy that I forgot to tint the fondant. And since I had no cutters yet, I desperately settled with some royal icing flowers I bought from a local store. I expected it would not gain a WOW comment from friends and from my aunt but then they loved it! Maybe they was awed for I never made something like that before. But unbelievably, I had some inquiries for that cake. Then the fondant cake business started when my former high school classmate asked me to do a cake for her niece on her graduation day. So I swore to myself that I have to make it good this time so I can get more attention since I foresee a good business out of the passion that I have. This is the first paid fondant cake I made: I spent 2...

Chewy Raisin Cookies

I I am baking some CHEWY RAISIN COOKIES once again. I finally get to use the Crisco shortening Tita Mely of pinoyamericanrecipes.blogspot.com sent me few months ago. Thanks for sending me tons of nuts. My kids enjoyed cracking the almonds and walnuts. We just get to crack peanuts here. I also baked CHOCOLATE OATMEAL COOKIES and my BEST RAISIN OATMEAL COOKIES. You may check them all to experience the difference but they all taste good! CHEWY RAISIN COOKIES 2 1/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup Butter Flavor Crisco Shortening 1 cup brown sugar 1 tsp. vanilla extract 2 large eggs, room temperature 1 cup raisins Preheat oven to 375F degrees. Combine flour, baking soda and salt in a small bowl. Set aside. Mix shortening, brown sugar, vanilla at a medium speed with an electric mixer until blended. Add eggs one at a time, mixing well after each addition. Gradually add flour mixture, beating until blended. Stir in raisins. spoon rounded tablespoonfuls of cookie dough onto ungreased baking sheets and press gently to lightly flaten dough. Bake for 8 minutes or until lightly browned. Remove from oven and cool on a wire rack. If you want them crisp, bake for 11 minutes. Serve your CHEWY RAISIN COOKIES with a cold...

Pinoy Style Baked Macaroni...

And everybody loves pasta. And we love most our own PINOY STYLE BAKED MACARONI. It is just simply a bunch of cooked pasta, combined with a meaty sweet tomatosauce and topped with a very easy to make creamy cheese topping. If you don’t have an oven at home, you can still enjoy this recipe by heating a large pan, then there toss your pasta and the meaty sauce, cook until pasta absorb the sauce. Make sure you do this on a low heat so as to prevent your pasta from being overcooked. Enjoy! You may also try this pasta recipes: CREAMY FETTUCCINI and CHEESY ZITI. PINOY STYLE BAKED MACARONI 1 kilo elbow macaroni Pinoy style spaghetti sauce: 3 tbsp. butter 500 grams ground lean beef 500 grams corned beef 1 cup chopped ham 3 cloves garlic, peeled and minced 2 medium white onions, peeled and diced 250 grams tomato sauce 1 cup fresh red tomatoes, seeds removed diced 1/2 cup Filipino banana catsup 500 grams sweet-style spaghetti sauce 2 tbsp. brown sugar 3 tbsp. tomato paste 1 piece beef buillon (optional) 1/2 cup water salt ground black pepper cheese sauce: 4 tbsp. butter 1/4 cup all-purpose flour 2 1/2 cup fresh milk 1/2 tsp. salt 1 cup grated sharp cheddar cheese 1 block of cream cheese, cubed salt Cook you elbow macaroni pasta according to package directions. Drain, rinse, drain and set aside. To make the sauce, heat 2 tablespoons of butter in a large skillet. Brown ground beef, transfer in a bowl and set aside. With the remaining butter, saute garlic, tomatoes and onions. Add the corned beef and chopped, cook for few minutes, stirring occassionaly. Add browned ground beef. Add tomato sauce, Pinoy banana catsup and spaghetti sauce, cook for 7-10 minutes...

Valentine’s Day Dessert Ideas...

Valentine’s Day is just 4 days away. Here are some of my rich and elegantly baked and made sweet desserts to show your loved ones how much they mean to you. Let my top 10 sweet treats express the words I LOVE YOU! CHOCO OATMEAL BARS BEST OATMEAL RAISIN COOKIES PEANUT BUTTER COOKIES CHOCOLATE CRINKLES SUGAR COOKIES LECHE FLAN CARROT RAISIN BREAD OATMEAL COOKIES CHOCO BANANA MUFFINS LEMON...

Super Moist Chocolate Cupcake...

This is a tempting chocolate cupcake recipe that my cousin taught me. She assured me that this is the best chocolate cupcake recipe she ever had. I am so glad she shared this priceless recipe. So I am calling it SUPER MOIST CHOCOLATE CUPCAKE for it really is a chewey, chocolatey, bitter-sweet cupcake that everybody would want more. Cupcakes created several TV shows like the DC Cupcakes and The Cupcake Girls. Cupcakes are on trend this days. There are local shops dedicated in selling cupcakes only. There are hundreds of thousand of blogs featuring cupcakes. There are millions of online selling of cupcakes from a simple plain cupcake to a very exquisitely designed cupcakes. There is no sign of stopping these little cakes fever. You may also try HEAVENLY MUFFINS. SUPER MOIST CHOCOLATE CUPCAKE 3 cups all-purpose flour 2 1/2cup white sugar 1 cup butter or margarine, softened 1 tbsp. baking soda 1 1/3 cups sour cream 4 eggs, at room temperature 2 tsp. vanilla extract 3/4 cup cocoa powder, diluted in 1/4 cup water and 1 tablespoon sugar 1/2 tsp. salt 1 cup boiling water Combine flour, cocoa, baking soda and salt together. Set aside. Cream sugar and butter in a mixing bowl. Add eggs, one at a time, beating well, after each addition. Beat on high speed until light and fluffy. Add in vanilla. Add alternately the sour cream and flour mixture into creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into paper lined cupcake tins. Bake at 350 degrees for 15-20 minutes or until insterted toothpick comes out clean. Cool in pans for about 10 minutes. Transfer to wire racks to completely cool. Serve your SUPER MOIST CHOCOLATE...

Enseladang Mangga

Yipee it is MANGO season once again! Mango is generally sweet when ripe and deliciously sour when unripe. Unripe mangoes are usually pickled, cooked for sour broth, and eaten by itself as an appetizer or side dish with a fish paste (bagoong) or shrimp paste (alamang). Green mangoes can also be eaten with salt, chili or soy sauce, for those who are not used to bagoong and alamang. Mangoes are high in prebiotic fiber, vitamin C and vitamin A. It also has folate, B vitamins and many more. No wonder mangoes are loved so much by everyone. I am so much grateful to be ina tropical land where mangoes are beautifully abundant! My most favorite native green mango side dish recipe is ENSELADANG MANGGA or GREEN MANGO SALAD. It is just a combination of chopped onions, green mango, tomatoes and shrimp paste or alamang. For best ENSELADANG MANGGA, you have to use a shrimp paste or alamang from PANGASINAN, where best alamang is...

Sweet Chicken Adobo with Fried Potatoes Feb07

Sweet Chicken Adobo with Fried Potatoes...

ADOBO is a FILIPINO classic dish. A mastered dish of every moms and a weakness of every dads in Philippine Islands. A truly easy and flexible dish that only requires a perfect combination of salty, sour and sweet taste. A hundred ways to cook ADOBO still to try, but just don’t forget the secret ingredient which is the Bay Leaves or Laurel Leaves. I made a SWEET CHICKEN ADOBO WITH FRIED POTATOES to make it more kid-friendly taste. I separately fried the potatoes to make a change. I ate this dish with the fried potatoes on the side instead of rice. And it was great pair, pouring the sweet Adobo sauce on fried potatoes, YUMMY! You may also try ADOBONG BABOY or ADOBONG PUSIT. SWEET CHICKEN ADOBO with FRIED POTATOES 1 kilo chicken cut-up 1/2 cup light soy sauce 3 tbsp. cooking oil 7 cloves garlic, peeled and crushed 2 medium onions, peeled and quartered 10 black peppercorns 4-5 laurel or bay leaves 1 cup water 1/4 cup vinegar 1/2 cup brown sugar 5 medium potatoes, peeled and sliced into bite-sizes cooking oil Season potatoes with salt. Heat oil in a pan. Fry potatoes until cooked and tender. Drain excess oil and set aside. Combine the first eight ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 30-40 minutes, turning once or twice, until chicken is cooked through. Season with vinegar and brown sugar. You can adjust the flavor with adding water, soy sauce, vinegar or sugar. Serve your SWEET CHICKEN ADOBO with fried potatoes on the side or steamed white...

Fried Chicken with Bread Crumbs Feb03

Fried Chicken with Bread Crumbs...

CRISPY FRIED CHICKEN, HOT AND SPICY FRIED CHICKEN and PAN-FRIED CHICKEN are some of the ways to fry chicken cut ups. This time, I am going to share a BREADED FRIED CHICKEN. A very easy and juicy fried chicken that you will surely make again and again. This BREADED FRIED CHICKEN recipe is best if you are planning for a children’s birthday party to be paired with my MEATY SPAGHETTI. You will surely put a smile on your kids face on each bite. FRIED CHICKEN WITH BREAD CRUMBS 1 kilo fresh chicken, cut-up 6 tbsp. kalamansi juice 3 tbsp. salt 2 cups cooking oil 1/4 cup all-purpose flour 2 cups bread crumbs 2 eggs Wash chicken cut-up with running water and drain. In a large bowl, marinate chicken with kalamansi juice and salt for 1 hour. After marinating the chicken, add flour into the chicken cut-ups, coating all chicken cut-up. This is easy when you use your hands in coating the chicken. Put the bread crumbs on a shallow plate. Beat eggs in a separate bowl. Heat oil in a frying pan over medium heat. Dip each chicken cut-up in egg then drop the chicken cut-up into bread crumbs. Make sure to coat chicken cut-up well. Fry the chicken cut-up. Do with the rest of the chicken cut-up. Make sure that chicken should be completely immersed in oil. Do not overcrowd the pan, allowing one inch space between each cut-up. Fry chicken until golden brown and tender, turning the cut-ups, about 6-7 minutes on each side. Use a wire mesh strainer to remove excess oil. Serve with steaming white rice or with a...

Ginisang Kalabasa with Sayote Tops Feb01

Ginisang Kalabasa with Sayote Tops...

Another Pinoy healthy vegetable dish, GINISANG KALABASA WITH SAYOTE TOPS. Kalabasa or Squash is a common vegetable ingredient for Pinakbet. But this time, kalabasa will be the star in our lunch. GINISANG KALABASA with SAYOTE TOPS 1/4 kilo pork, sliced 1/2 kilo squash or kalabasa, peeled, seeded and sliced bunch of sayote leaves cooking oil garlic, peeled and crushed onion, peeled and sliced salt fish sauce or patis Boil sliced pork in 2 cups water, season with salt, covered, about 10 minutes. Separate cooked meat from broth. In a separate pan, heat oil. Saute garlic, about a minute. Then add onions, saute until transluscent, about a minute also. Add boiled meat, saute until they turned light brown. Add sliced squash, stirring occassionaly, about 5 minutes. Then add the remaining pork broth. Season with fish sauce and a little salt. When squash slices are tender, drop sayote leaves. Cook for 2-3 minutes. Serve while hot with steaming white rice. Best with FRIED...

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