Christmas Spirit

After the hustle and bustle of the pre holiday season. I had one more free day on the 23rd that I thought I would want to just spend a lazy day doing nothing. The Christmas spirit is on me that day though. Like spending the whole night and day in the kitchen for the past few weeks is not enough, I felt like baking something for people close to my heart this time. Well, might seem like another day of work, but baking for loved ones both family and friends, and for people who have always supported me was a breath of fresh air. It was playtime for me. I made simple sweets this time that I can do in a breeze, even with my eyes closed I may say. But since Its for special people, I still feel like baking it for the first time, still having the thought “I hope they like it” at the back of my mind. Just like when I was a little girl making my first pie, eagerly waiting for the oohs and ahhhs of family members whom I serve it too. Professional or non-professional, baking is but an act of love. It should always be done with pure passion or never at all.

Snow White

A year ago, I made a wedding cake for a client of mine who is a professional ballerina. She's one of the brides that I enjoyed meeting with and was able to share to her my interest in performances - plays, concerts, dances and musicals! I love them! She was so sweet to give me tickets to watch her performance at CCP tonight. i bought two of my closest friends with me whom I think would love to see it as well. It was a truly magical performance. They were all so graceful and really talented. The sets, the costumes, lights and sounds were wonderful. Like experiencing the classic fairy tale not from colored picture books or video tapes like old times, but through a different medium. I can say that Filipinos are equally talented compared to performers outside of the country. I'm tired and sleepy but am refreshed and ready to face another week ahead. It was a good evening tonight.

Cake Talk Cake Pix :)

Here are some of the shots I got for my cake. When I went to the Hotel, the ballroom where my cake was suppose to be in has still another party going on in there. So they escorted me and my huge pillows to another room where all of the other suppliers like florists, and events stylist were busy doing their own thing. I got my spot and started to work. I need not do anything much actually. just did a few finishing touches then off I go.


That's my cake in the waiting room.

A few minutes after, I was called by the coordinator, My table was ready she says. Pushed the cake off to the ballroom. Yes... the cake table was ready indeed, but there are big guys climbing ladders on my spot trying to hang fabrics on the ceiling and crystals behind my wall. Ooooooh Nooooo. No way I'm going to put my cake there while these guys are still on stage rushing to catch the 6pm deadline. So pushed my pillows back to the cocktail area.



Wait... wait.. wait...


These are the bright artist renditions of a Magnolia Flower I made for their cake. I like it huge with light and heavy orange gradient on it.


This is the 6 hour crosshatch pattern. and the tassles from last night! hmmm.... think it well worth it. :)


Sunbursts and Fluer de Lys.

Well, I just got back a few a hours ago. After the cake delivery I thought I needed to go to the salon... so off I went, they asked me to wait for like about 30 minutes. As I am a very impatient person when it comes to sitting down and doing nothing, I decided I'd just spend my time browsing through the books at Promenade. That thirty minute wait time made me spend 1 thousand bucks again! Well, couldn't resist. Started on a rough road, ended with a smooth ride! Pretty good week I may say.

Cake Talk

Its after 12 just about my bed time. I just came from the kitchen. Whew! Its been quite a while now since I have stayed up this late for a wedding cake. Well, blame it perhaps on the rough start this week. First thing I did Monday morning was to have my car fixed. A cab hit me over the weekend and I just couldn’t afford not to have it back when I deliver my cake. That was priority number 1. The next day… Like car trouble not enough, I got a bad headache and fever which slowed me down with my work for the week even sent me back to bed for a couple of days. Despite of all of these little incidents, there’s just something today that inspires me. I was planning something quite simple on the last cake layer of the five. I thought I did not want to make it too difficult. Something attractive but not too intricate. Then this morning when I was staring at my last canvass, I thought a crosshatch pattern would be nice with that. Did not enter my mind that it would take me almost 6 hours to finish that up on a 16” layer. Did not realize that, up until I saw the sun setting on my kitchen window. Like that wasn’t enough, I thought, hey little gold and pearlized icing jewels of strabursts would be nice. Got some sugarpaste, rolled… cut…brushed… attach… then got a bit of icing, piped here and there then finished off with a bit of color. This is actually a renaissance / baroque inspired cake where patterns and decors are enthused by the fabrics that one will see in Shakespear in Love ( love the movie!). The bride has been wanting a pillow-shaped cake… so yes! Pillow cake she gets. That was around 10:30 pm already. I was wide a wake, still up and excited (without coffee for the whole day) . Hmmmm… Tassles! That would look nice. I made like about 20 pcs. One for each corner. I love them! Before I cleaned up I brushed the woven strap of the tassles with a little antique gold. That’s it, I'm happy! I’m excited to see it come together. Still hyper but I’ll call it a day.

Sweet Anemones

Funny how I have never written about my wedding cakes. Considering this is what I most commonly do. I just realized yesterday over merienda with my blogger friends Ruy, and his wife Liv with baby Andrea. They did not know I did weddings and I thought, right…. haven’t really written about it. Saturday afternoon, I delivered a cake about after lunch. It’s a bridal centerpiece with just a play in bold colors and a floral accent set at the right place. The designs I do for my clients are usually based on their personality. For me, it is important that I meet up with them and get to know them a bit, this is so that I get the feel of who they are. Some are a bit quiet and mature others are more playful, while there are those that are very girly and romantic. From there, I do designs that will fit their whims and desires. Client meetings are actually a fun and enjoyable part in my business. Meeting up with them feels just like having coffee with a friend. Eventually they become one.

This time, I made a minimalist cake. Her colors are bold and strong. I thought just one floral accent…. big one. Then the intricate details will just be in a band of chocolate brown lace-work, inspired by the dark colored Spanish laces. The rest will just be a perfectly smooth play in colors. For a while, I have been wanting to use anemones in my cake. Well, I usually have my favorites. A few years back I was crazy about peonies. I love the deep scarlet red ones, rich and bold. Though most of my clients fall for the pinks and the whites especially the ones with gradient. After a while I was attracted to oriental lilies and stargazers. I made almost all possible specie of this lily. From pink to peachy-orange and pure whites. Then there goes the Callas, hydrangeas and magnolias. This time, its anemones. I think this flower looks really interesting. It has softly colored petals (comes in buttery yellow, pure white and lightly kissed pink) yet a very strong chocolate brown almost black center. The petals make it look very romantic and girly, and the dark ash brown center gives it a bold presence. This flower has both femininity and strength in it. I really like it.



When I met with her, I thought that would be perfect for her. After a few days of work, I have finished her bridal centerpiece. That’s one of my favorite parts in my job, the sense of fulfillment that one gets when finally, an idea as become a reality. Though nothing beats the raves of a delighted and truly satisfied client, music to my ears and dessert to my heart.

Best Warm and Naked

I was reading about chocolates last night before I retired to bed. Chocolates particularly cocoa beans like wine grapes and coffee beans differ in flavor depending on it terroire or the location where it is cultivated and grown. Unlike wines however, the smooth mouthfeel, richness, flavor and aroma of chocolates comes primarily as a result of a complicated processing of the beans rather than the magic of art and science that transforms grapes to wine.

Early this morning when I woke up, I got sudden urge to make something chocolate. I feel the craving to have something bitter and sweet, warm and smooth with perhaps a little texture. I thought of what I could do for the day. A warm chocolate tart perhaps with a really dark chocolate filling? Hmmm… not quite. I want something pure, and I actually felt like doing something quick and really simple, I’m pretty sure I have my chocolates in there. I never run out of it! I opened my pantry for whatever ingredients I have left that I can use today. I did not want to drive and purchase ingredients anymore. Besides, its really early in the morning and I’m sure no supermarket will be open to serve me just because I have a whim to bake at this very moment! I realized I still have some almonds left! Perfect! I got my butter and eggs from the fridge and decided to do a fallen soufflé cake! Off to my station, I did my mise en place melted my chocolates and whipped my whites. Poured it on my pan and popped it in the oven. Hmmmm the color was not as rich as I wanted it too…. (eeek will I be disappointed with this recipe??? – I didn’t use the usual recipe I have.) While waiting, I got my daily brew and a couple of slices of brioche that I made for my mom. (Well she loved it, had it for breakfast, afternoon snack and midnight snack. She swore that this is what she was looking for in a soft bread but soon changed her mind and decided not to have it all and left it for me to have for breakfast when I told her the percentage of butter to flour in that recipe.)

Rrrrrrrring. There goes my timer. Back to my chocolate. Got it out from the oven and it did have a wonderfully crusty top. (A little smile). Light in color though... I was craving for something bitter, rich and dark! (ooooh, no!) I allowed it to cool a bit before getting it out of the pan. After lunch, I lifted the ring and Voila! I had a really dark chocolate exterior on the sides. Sliced it and Oooooooooh. I say I got it! The center is perfectly moist, still a little warm almost oozing out as I pull a slice of cake. The rest of the cake particularly the ones near the ring was very light almost like decadent angel cake, moist and just melts in the mouth. The top of course gives it a little texture. The recipe suggested to serve it with a little whipped cream or glaze it with ganache. I say its best served warm and naked!

Spices in the Sweet Kitchen (Plus A Little Bread Talk)

My friend Jen cam from Bali, and her gifts to me are gems, I guess chefs, home-bakers, foodies or for anyone who just loves to eat would know what I mean.

VANILLA BEAN




This is actually the 2nd most expensive spice in the world. Well next to saffron that is. Vanilla is actually the fruit of a type of orchid and is one of the most labor-intensive agricultural crops, that’s why it is so pricey. It is valued for the flavor and the aroma that it imparts. I think it is best used in its pureness with simple desserts where its flavor can shine the most. Its hard to improve on perfection they say, well, you don’t want to mask the scent of vanilla with other harsh ingredients. Hmmmm… ice creams, custards like crème brulee or panna cotta or maybe a sauce like anglaise poured over a warm dessert are among the things that a vanilla bean can be used in. Its flavor and aroma is a far cry from extracts that are sold in the market. The flavor is in the seeds inside the pods. You would know if you are served the real thing if for instance a crème brulee would have little specs of tiny black seeds in every smooth spoonful of custard. Vanilla pods are vertically slit open with a sharp knife, these valuable tiny seeds are then scraped off then infused in the liquid, drop in the pods as well, after cooking strain off the pods but don’t throw it away, it still has the flavor of vanilla in it! Rinse it with water and dry it out completely, put it in a jar of sugar and in time, its flavor will infuse in it. You would need a couple of pieces though, so that the aroma will be strong enough to come out in your coffee or baked items.

CINNAMON QUILLS



One of the first few spices that I grew to love even as a child. My first taste of cinnamon was from Mr. Ronald Mc Donald’s Apple pie! Hahaha. I remembered how I look forward to every meal in Mc Donald’s just so that I can have my dessert. It is actually a very versatile spice. One that is commonly used in both savory and sweet items. It is also used greatly in beverages. I was so amused when I was served a masala tea at Little India in Singapore with a quill of cinnamon as a stirrer.



It gave me a big smile…really nice! This spice is close to my heart because its one of the first spices that I worked with. Of course there's my first apple pie and the first ever bread that I made were cinnamon rolls back when the Cinnabon craze was still on. That time, I knew this was my magic powder along with the frosting made with cream cheese and confectioner’s sugar. Cinnamon actually comes from the bark of a tree. To use, simply break a quill of cinnamon in about three pieces then infuse it in your liquid. A quill of cinnamon will keep its flavor almost indefinitely unlike the powdered form, which will only last for a while. For convenience though, the powder comes in handy for instant cinnamon flavor for pies and breads. Freshly opened bags are pretty potent, besides It is quite difficult to grind a bark into a fine powder don’t you think? Just be careful of another variety of spice, which is very close to cinnamon called the cassia. The cassia has thicker bark and a darker color when ground. Cinnamon has a sweeter more delicate aroma than cassia that’s why it’s preferred for baked items.


Thanks Girl-Friend! Jen definitely knows I’d love it. She’s one of the few non-chef friends of mine whom I can rave about chocolate covertures, different kinds of sugars as well as spices and herbs to crusty sourdough breads and baguette grigns. Talk about crusty sourdough breads! Needless to say I love breads Jen and I have found this great place where they serve Real artisan breads! I was telling her that I am already giving up my quest for the search of the real sourdough or rustic artisan bread here in Manila. Then one Saturday night, we tried Mickey’s Deli in Jupiter. Inside is a small boulangerie called Lartizan. It was impressive! Got me really excited! The breads were beautiful! It became an instant favorite, and swore that we will come back.

The Deli serves sandwiches and cheeseboards as well. Simple food but great quality. Visited the deli with Mike last week. We had ciabatta pizza with German Beer (Franziskaner) and shared a Murphy stout.










They have a good selection of beer actually. They carry Hoegarden White, we did’t order it but a good tasting beer I may say (See Sept 20 entry “The Duet”). To end the meal, we ordered a cheeseboard of Asiago, Tete de moine, and grana padano along with our bread basket of sourdough and ciabbatta.



That was a wow meal indeed! Thanks Mike!






For those in the Quezon City Area, Uno, a small restaurant near Morato at Scout Fuentebella serves good crusty bread as well. They have foccaccia and ciabbatta which makes me happy to wake up every morning and have a simple breakfast of warmed bread with my daily brew (only butter or nothing on it…. too good to mask). Also a place worth trying.