Tuesday, November 22, 2011


This past weekend, we were asked to create an Elmo cake which portrays as a gift box. Originally, the mom of the little girl wanted a 3D version of Elmo, but we were pressed for time, so I instantly thought of making Elmo's face in 2D cut outs instead. Since there was no specific cutter for Elmo's face, I had to improvise and make my own by drawing his face on a cardboard paper and cutting it. The cut-out served as my cutter for Elmo's faces were incorporated in the cake. I also wanted the cake to have green bows and green stars (Sesame Street colors), but the mom requested the pastel pink instead. Overall, I think the cake turned out to be cute and striking speacially made for the birthday girl as requested by the loving mom.

Saturday, October 1, 2011


Happy weekend everyone! I just want to share some pictures of cookies that we did for a corporate event.

Wednesday, September 21, 2011


Last weekend was my god son's Christening and I could not think of a better way to complete the celebration than preparing a dessert bar. Since the reception was held at home, my cousins and I helped decorate the dessert table. One was assigned to make the tags and labels for the desserts and candy bar. As you would expect, I was responsible for whole dessert spread and while other folks made the lanterns, banners and posters that you see in the picture. You can really call this a family project :-)

the whole set-up

irresistible bars

the candy bar--assorted flavors or lollipops, mallows, gummy bears, chocolate kisses and choco wafer sticks

moist chocolate cupcakes in baby theme toppers

sinfully rich cookies

Tuesday, September 13, 2011


This cake was especially made for my niece Bea, who celebrated her 8th birthday last month. With the advent of Ipad and its increasingly popular Apps for games, it looks like the Angry Birds fever is really hitting an all time high! At first, I was clueless as to how to design the cake that I decided to download the game from my Ipad and actually play it. By doing so, it greatly helped me to visualize what design would I execute. This is what I came up with:

This was a moist chocolate cake with espresso caramel filling.

Tuesday, August 23, 2011


a glimpse of our new flat---still a work in progress
view from The Peak
boxes from NYC

Dimsum Academy

I apologize for my absence in blogging these past few months. I actually have been travelling frequently as my husband got a new role overseas. We had to visit our new location and find our new "home". My husband and I actually relocated to Hong Kong...yes Hong Kong in the Far East. If you noticed, my last posting was May which was the time we found out of my husband's new assignment with Pepsi and we had to be based in HK by July. Since then, we have been on a whirlwind of never ending things to do ---- find a home in Hong Kong, decide what we will be bringing to HK or what we will leave in storage, sell our cars, see our friends/family, fix our apartment in New York so we can rent it out, etc. On top of the new job for my husband, new work & home location for us...we have actually been blessed as well with the coming of our 1st child. Yes, I am expecting and I'm on my 4th month. You can just imagine the never ending "chores" we had to do to make us "ready" to move our home, our life to HK. Now in HK, we have more "chores" as we have to get our apartment here in the Mid-Levels to be our home in HK at least for the next coming years.

As you can imagine, we had a lot of moving boxes marked "Kitchen". When the movers here in HK started to bring our air shipment to our apartment, they were scratching their heads with the amount of boxes destined for the kitchen. Dear friends, HK is one of the most populated cities in the world...something to the tune of 60,000/sq ft or sq m...can't recall but something ridiculous. Hence space is a premium in this very, very vertical city. With space as a premium, my oven in out apartment here is probably just 1/4 the size of my LG in NY. This is no joke, some of my baking pans won't fit the oven. Very different...maybe this is an opportunity for me to create "mini-me's" of my work in NY...hahaha. I will post a picture of the oven so you can see what I am talking about.

Given the pregnancy, everything for me is sensory overload. HK Island is like Manhattan but with A LOT LOT LOT more people...this is no joke. If you think it is a jungle walking the streets of Manhattan during rush hour...you haven't seen anything yet like HK. It is ridiculous the amount of people specially in Central & Causeway Bay...I am not even talking about the tourist spots on the Kowloon side but more so the place where Hong Kongers live.

Oh well, a lot of things going on. As much as I want to work, our OB here advised me to take it easy. I will try to test out my oven and see what I can do out of it. I will also blog about my adventures in Hong Kong Island - both personally and from a culinary perspective.

Tuesday, May 3, 2011


Yesterday I decided to go to JB Prince in Manhattan to buy some chocolate molds and some pastry toys. I went totally nuts seeing all the kitchen gadgets, equipment and tools for the professional chef. Every imaginable kitchen tool can be found here. Most importantly, JB Prince carries top of the line, superior quality brands such as the: Robot Coupe Hand blenders, Japanese mandolines, Silpats, Misono Knives, Ateco cutters, Chocolate molds from France, Refractometers, Digital Thermometers and much more.

As a baker, I was very happy and pleased with the wide selection of pastry/baking stuff (who doesn't want Silpats, metal cutters, flexipan molds and every size and shape of ice cream scoops) and the gamut of kitchen necessities that you would want in your kitchen cabinet. As these gadgets are precision tools, I must warn you that prices are rather steep, but remember they're long-term investments.

Also, it's worth pointing out that JB Prince is not visibly located along the street. The store is located inside a nondescirpt Midtown office building, on the 11th floor and behold JB Prince. Even if you don't have any intentions of buying something, you'll find yourself carrying a loot bag!

Wednesday, April 13, 2011


Last week, I had the pleasure of attending a 1-day Muppets class with the amazing and uber talented cake artist Lauren Kitchens of Fancy Cakes by Lauren. Lauren and her assistant Ashleigh travelled all the way from Dallas to Nicholas Lodge's cake studio in Norcross, Georgia. I too travelled from New York and I must say that every mile was worth the trip.

Lauren is one of the most fabulous, fun, generous and down to earth person I've met. To those who don't know her, she is a Food Network Gold Medalist and known for muppetizing the judges at the Sesame Street Cake Challenge. I've watched that episode so many times and it never fails to amuse me. She guided us through the construction of the internal structure of the muppets, gave us tips on handling the temperemental modeling chocolate and shared techniques on how to form the body parts. They made all the students - professional decorators or not- feel comfortable with what they are working with.

Here is the wonderful line-up of the muppets cake designs. Each one has its own personal touch as you could see the different facial features, expressions and accesories attached to the muppet. My cake stands on the far left and the photo below. It was such a wonderful experience to be in a room with people who have the same passion as I do. One minute everyone is chatting and the next minute, there is complete silence as we are all focusing on putting the details and the finishing touches on our muppets. I loved the fact that I was in my element.

Monday, April 4, 2011


When I got a request from a close friend about making a 3D car cake,I was actually apprehensive about doing it. I'm a newbie when it comes to making 3D sculpted cakes. The first time I attempted making a sculpted cake, it really didn't turn out the way I had envisioned it to be. So this request was really a challenge for me. I hope I did justice to the actual Lightning Mc Queen.

Thursday, March 31, 2011


I know I haven't posted anything this month. I've been busy with a lot of stuff...organizing the shop in Manila, celebrating birthdays and weddings and finally, preparing my trip back to New York. Anyway, I want to share some pictures of the wedding cake I made for my dearest cousin, Selene. She just got married 2 weeks ago. Her color motiff was a bit challenging for me, but I think I was able to achieve the right color palette and design for her theme. The cake was inspired by bows and blings. The bows were made out of gumpaste and I sprayed edible lacquer to have a nice sheen. The blings were store bought brooches, which were just pinned on the ribbon gumpaste. Since Selene is allergic to chocolate, the cake's flavor was lemon scented butter cake filled with strawberry buttercream. Happy Viewing!

cake cutting ceremony

Rob & Selene

Christ the King Church

Valle Verde 6 Reception

March 19, 2011

Manila, Philippines

Sunday, February 27, 2011


I recently went on a trip with my parents to Bangkok. It was our first time to go to Thailand and we were all excited to go shopping, sightseeing and most especially - dining! Usually, my parents and I would go to Hong Kong, but this time I insisted to go to Bangkok because I've been dying to attend the chocolate class of famed Pastry Chef, Eric Perez.

the cacao bean

Being right here at the Macaron Pastry School with Chef Eric Perez would be every chocoholics' dream. For the past week, I've been getting up early, curious and excited about the next amazing 3 days of mouthwatering, sinfully rich and decadent chocolates, truffles, pralines and bonbons that we'll be making. On my way to school, I would eat little breakfast, taking a mental note that I will be tasting many kinds of chocolates in a couple of hours. I know I should be on a diet ASAP but it's just hard to resist these treats....

coconut and raspberry truffles

I must admit that I was like a little child in a huge candy store as I first entered Chef Eric's school. You would first see his dessert cafe shop with displays of assorted classic French desserts--indeed, I was in a happy place! Adjacent to the store is our classroom where you could see his pristine kitchen. Chef Eric and his wife greeted all of us and they offered espresso or tea with his freshly baked pain au chocolat and croissant paired with his homemade candied ginger jam! What a treat!

our classroom

First day was all about the history of chocoloate and its origin; how it is derived from the bean of the cocoa tree (Theobroma cocoa); the kinds of cacao beans; the three groups of chocolates; tempering the chocolate according to its kind and finally determining the percentages or appropriate chocolates for dessert and/or baking purposes. Chef Eric allowed us to taste the different Valrhona niblets so we can better understand its taste profile. Day 2 and 3 were devoted to making ganaches, casting and enrobing our chocolates.

no guts! no ganache!

"Blending a chocolate is just like making a perfume---seeking the balance is everything. In fact, I have even made perfumes with a hint of cocoa in them. And, like the chocolate-maker, the art of the perfume-maker is entirely manual: I'm not a chemist, I'm more like a cook, experimenting with flavors and mixtures.....And if you close your eyes, what trace does a woman leave? A scent, a taste...." Jean-Paul Guerlain

Graduation Day

yours truly with Chef Eric Perez

Thursday, February 24, 2011


I got so busy over the past 2 months that I forgot to post some of my cake photos. I will start posting them soon though...Anyway, I'd like to share with you my recent creation. I made this cake for a little girl named Lauren, who just turned 5 last month. The mom asked me to make a giant, cute cupcake for her daughter's party at school and this is what I've came up:

the cake was red velvet smothered with a yummy cream cheese filling

putting the fondant cherry on top of the cupcake!
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