Friday, January 20, 2012

mango crunch cake

I can say that Philippines has the sweetest mango and that makes me feel LUCKY!.... 

How to pick the sweet ripe mangoes?

Look for mangoes with smooth, unblemished skin, without bruises. Bruised areas and those with excessive freckling  will promote spoiling. If the skin of the mango is wrinkling it it past beyond its peak flavor. Avoid those that have a dull look or a light yellow color. 

Smell the mangoes once you've selected a few nice looking. Those with a too heavily sweet smell are close to being too ripe, and will probably be starting to turn brown inside. Those without even a hint of smell to them are not a good choice, even for storing, as if it were picked too soon, it may never ripen correctly. If you are trying to choose mangoes that will last until your next shopping trip, choose those with a light scent around the stem area.

I am sharing to you a mango cake recipe.... everything is from scratch.... a must try recipe!
                sweet mango crunch cake

chiffon cake:
2 1/2 cup    cake flour
1 tbsp         baking powder
1/2 tsp        salt
3/4 cup       granulated white sugar
1/2 cup       vegetable oil
3/4 cup       mango juice
5 pcs          egg yolks
1 cup          egg whites
1/2 cup       white sugar

1. preheat oven to 325 deg F.
2. Sift cake flour, bakign powder and salt. Add sugar and put them in the bowl and make a well at the center. Add oil, egg yolks and mango juice. Stir with wooden spoon.
3. In a separate bowl, beat eggwhites, 3/4 cup sugar and cream of tartar. Beat until stiff but not dry.
4. Fold egg yolk mixture into egg white. Blend well. Pour the mixture into a 10"round pan lined with baking paper. Bake for 45 mins or until done.


11/2 cups   sugar
1/4 cup      water
1/4 cup      light corn syrup
1 tbsp        baking soda

1. In a deep heavy sauce pan, clip candy thermometer on the side. Bring the granulated white sugar, water and syrup to boil over high heat stirring to dissolve sugar. Cook to 260F. Remove from heat and immediately add the baking soda. Stir vigorously until the topping thickens and pulls away from the sides of the pan. Pour quickly into Glass bake lined pan. Do not stir or spread. Let it cool completely without moving. Knock out of the pan onto a cookie sheet lined with Glad Bake paper. Top with second sheet and crush into coarse crumbs with a rolling pin. Cover and set aside.

2 cups     pour N whip
3 pcs       mangoes large and thinly slice

assemble the cake.... 

whipping cream on top garnish with crunch and mangoes

Friday, January 13, 2012

strawberry shortcake

 who doesn't know..... them?!.... her?

i love them so much and it  started mmm about 10 years? 15 yrs ? loong time ago for sure. For me, its a girly thing from the vibrant pink color, to their sweet voices, angelic faces   and everything  looks lovely!

so, i want to share with you my sweet and yummy .....

                       strawberry shortcake


1 1/4  cup   cake flour
1/4   cup     white sugar
1 1/4 tsp     baking powder
1/2 tsp       salt

1/2 cup      vegetable oil
1/4 cup      water
4 pcs          egg yolks
4 pcs          egg whites
1/2 cup      white sugar
1/2 tsp       cream of tartar

2 cups       whipping cream
1 cup         strawberry


1. preheat oven to 325 deg F.
2. sift flour, baking powder, and salt ( i do it 3x). add sugar and put them in the bowl and make a well at the center. add oil, egg yolks and water. stir with wooden spoon.
3. in separate bowl, beat eggwhites, 3/4 cup sugar and cream of tartar. beat until stiff but not dry. (you can add cream of tartar if there will be bubbles)
4. fold egg yolk mixture into egg whites. blend well. pour the mixture into a jelly roll pan lined with bake paper  and bake for 15 to 18 minutes. i used 2 8x8" pan since i dont have jelly pan yet.

5. let it cool.
6. whip cream until medium stiff. ice on cake and put with strawberry.

Saturday, January 7, 2012

blueberry and peach torte cake

My weekend treat................


1 1/4 cup butter
2 cups sugar
1/2 tsp vanilla
4 pcs large eggs
3 cups all-purpose flour
1 tsp baking soda
2 teaspoon baking powder
1/2 tsp salt
1 cup sour cream

filling and icing

3 cups whipping cream
1 can blueberries
1 can peaches

almond slices for decor


1. preheat oven 350 F.Grease and line 3 nine inch round layer pans. Set aside.
2. In a large mixing bowl, cream together butter and sugar. Add the eggs, one at a time, mixing well after each addition.
tip: never put in high speed and cream for about 7 to 10 mins. The longer the creaming the finer the texture.
3. Meanwhile, sift together flour, baking soda, baking powder and salt. Add the dry ingredients into the creamed butter mixture alternately with sour cream and blend well.
tip: start with dry and end with sour cream
4. Pour into prepared pans ( 3 pans) and bake for 25 to 30 mins or until done. Remove from oven and set aside for 10 minutes. Invert into a cake rack and cool completely.
5.In another bowl, whip the whipping cream until fluffy. Chill until needed.
6. To assemble, place a cake layer on a platter.

Spread some whipped cream on the cake. Top with sliced peaches and blueberries. Repeat procedure until all cake layers are used up. 

Garnish with more whipped cream and toasted almonds.

7. Chill for at least 4 hours. Serve cold.

what do you think? 
              its so easy.........

Friday, January 6, 2012

cakes of my 2011............. twas a blast!!!!

Let's look back and savor the yummy, delish, sweet, unforgettable cakes of my 2011...........

dulce- custard, caramelized cake
of Red ribbon
one of our th monthsarry 

still counting

 chocolate cake with ganache
of Red ribbon
my nanay's (my mom's mother, Grandma) bday

 from a chef of shangri La Mactan, cebu
YES!!!! will never forget this for the rest of my life.

happy beerday to my hubby (april)

red ribbon cake
for my mommy

Goldilocks cake
my granny(my daddy's mom)bday. smile LOlA!
from our supplier
moist and carrot cake topped with cherries and berries
our wedding cake....

from red ribbon
a surprised from our neighbor and dear friend mishel & rodel on our first day as husband and wife in our new house in cebu

from Mrs. food
triple chocolate cake coated with white chocolates
cake pops

first hosted party as a couple.... halloween.

from red ribbon cake

a surprised from my hubby... yey!

Tuesday, January 3, 2012


with this recipe i made this from scratch therefore on my own pacing it took so long.... from lady fingers, chocolate modeling to the tiramisu.


2 kl all purpose cream ( around 250 ml per pack)
200 grams fresh milk
300 grams sugar
50 grams gelatin
240 grams cold water

600 grams cream cheese
300 grams sugar
10 pcs egg yolks

lady fingers 
chocolates (for garnish)

how to do:

1. whip all-purpose cream at high speed until it forms peaks and chill it.
2. put the milk and sugar into baine marie.
3. bloom the gelatin in cold water.
4. whip the cream cheese and sugar then add the yolk and the geltin mixture while warm.
5. add the milk mixture gradually.
6. fold in the chilled cream at high speed.
7. whisk in cool bath until thickened. Do not over cool.
8. fill to assembled lady fingers, cover, fill to rim
9. chill to freeze.
10. decorate with chocolates, or cocoa powder.

these are melted chocolates forming it to teardrops for tiramisu garnish.

tiramisu tadah!

Happy new year! cheers for 2012!.....

I just want to share our tradition on new year's eve.

13 kinds of round fruits for a bountiful year

nian gao  - a sweet and sticky  glutinous rice commonly known as tikoy ( a chinese cuisine). a goodluck for a higher year.

these were just a few of our tradition for new year's celebration. hope we all have a bountiful, superb, healthy, and more yummy food in 2012.

Tuesday, December 20, 2011

D-I-Y caramel apples

i made these goody treats that can feast our eyes on christmas holidays!.

what you need:

7 to 9 fuji apples or granny smith apples
7 to 9 popsicles or wooden sticks

for the caramel:

 1 cup sugar white, 1 cup packed brown sugar
3/4 unsalted butter
1 can condensed milk (300 ml)
2/3 cup corn syrup
1/4 tsp salt
2 tsp vanilla ( optional)

what to do:

wash the apples very well. rub dry with a clean towel to remove the wax from the skin and allow caramel to adhere.
insert a wooden stick on the stem end of each apple.

make the caramel:

combine all ingredients except vanilla  in a heavy-buttomed saucepan. bring to a boil. stir continuously, making sure to stir the bottom and scrape the sides to prevent scorching. its better to use wooden spoon.
reduce heat to low. stir often until thickened and a deep caramel color is achieved. If using candy thermometer between 234 deg F and 236 deg F. If you dont have one, test by dropping 1 teaspoon caramel into a bowl of cold water. If it forms a soft but still pliable ball, the caramel is ready.
remove from heat. stir in vanilla.let cool for 5 minutes.

Line a large plate with parchment paper.
swirl a whole apple, except the top, into caramel. twirl and tap until excess caramel drips back into the pan.

To decorate, dip apple in chopped nuts or crushed cookies. place on baking sheet. let it cool.
If you want to swirl with chocolates be sure that the caramel apples have cooled. You can drizzle or coat it and sprinkle with nuts, candy sprinkles or marshmallows, if desired.

I made a caramel apples coated with white and semi sweet chocolates.
Hope you like it!.... perfect christmas goodies!