tag:blogger.com,1999:blog-4714793177317978772024-03-19T15:47:44.273+07:00Pinay Panadera's Culinary AdventuresPinay Panadera's Culinary AdventuresPinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.comBlogger559125tag:blogger.com,1999:blog-471479317731797877.post-24949930763420738192016-08-05T20:08:00.000+07:002016-09-29T20:33:51.681+07:00The Unorganized Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I always aim for perfection whenever I do something and when it comes to dessert presentation, I take it seriously. It's not always possible though as there are people around me who don't share the same principle as me. Take these cupcakes for example. I took a lot of effort in preparing these but a little mistake ruined the overall look of these beautiful creations.<br />
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I made these for a hen party. The bride-to-be asked that the cupcakes be served later in the night . I'd be long gone before the party started so I left them in the care of the sous chef. Although I gave specific instructions before leaving, it was not presented the way it should be. I got disappointed the moment I saw the picture my colleague has forwarded. Maybe it's just me expecting too much from those who helped arrange the cupcakes in the stand . Anyway, what's done is done. The party went well and there were no complaints. That's what all that mattered.<br />
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Clockwise: Carrot cake with cream cheese frosting, vanilla cupcake with vanilla buttercream, red velvet cupcake with cream cheese frosting and chocolate cupcake with chocolate buttercream.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com10tag:blogger.com,1999:blog-471479317731797877.post-838321869106698342016-07-29T20:59:00.000+07:002016-09-15T21:18:29.475+07:00A Double Birthday Celebration<div class="separator" style="clear: both; text-align: center;">
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Throwing a joint birthday celebration for people whose birthdays fall on the same month is just reasonable and less expensive. Like I said in my previous entry, we had a big group staying with us for couple of weeks during which the little boy and his dad's birthday were celebrated. For this occasion, preparations were easy. They booked a dinner with us and the restaurant and kitchen crew did the rest. They went ala carte and had two cakes for desserts. What a stress free celebration!<br />
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Here's the three-pound chocolate cake I made for the father. I decided to go for vanilla icing out of the blue. I wanted to create a cake that's soothing to the eye. I divided the icing in half. I tinted the half portion with pale blue. Using two leaf piping nozzles, I alternately piped white and blue icing on the side of the cake. Easy.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com5tag:blogger.com,1999:blog-471479317731797877.post-70742278619329996442016-07-24T18:09:00.000+07:002016-09-08T20:26:34.791+07:00Cake Design Failure<div class="separator" style="clear: both; text-align: center;">
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The resort I work at go all out for guests staying for extended period of time. We provide them complimentary services and great restaurant deals. This month, we had a large group staying for more than two weeks. During their time at the resort, we found out that one of the guests and his son were both having their birthdays. For this special celebration, they requested I make two kinds of cake. Three pound carrot cake iced with cream cheese frosting for the little boy. Another three pound chocolate cake frosted with vanilla butter cream for the dad which I will talk about in my next entry.<br />
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<a name='more'></a>Carrot cake for a three year old. How surprising! It was difficult to think of a design for the cake that would make the boy (and parents) happy. I thought of two options. Cover the cake with fondant and place animal figures on top or decorate it with colorful M and Ms candy. After careful planning, I ditched the idea of a fondant covered cake. We're right in the middle of high season. The demands tripled since I got an assistant. To go through all the trouble of rolling out, tinting and molding fondant would be impossible. So, I went ahead with my second choice. Stick to the tradition of icing the cake with cream cheese frosting and decorate it with M and Ms. I was too confident that it would work out, not thinking that the frosting I'd normally make would be too wet. The result was a disaster! I wasn't even halfway through when some colors started melting. I had no choice but to put the cake back to the fridge for a few more minutes to harden the frosting. The process took longer than expected yet I managed to finish it way before the guests came down to the restaurant.<br />
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And guess what? The guests didn't mind the smudge on the cake.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com13tag:blogger.com,1999:blog-471479317731797877.post-77662669011960813382016-07-20T18:40:00.000+07:002016-09-07T18:52:53.922+07:00Helen's 40th<br />
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For some, turning 40 is a big milestone and meant to be celebrated. Just like a female guest of the resort who marked her 40th birthday with a huge bang (not literally). She started her celebration in the morning, from the time they came down for breakfast. The restaurant crew had set up tables for her and her friends complete with a small flower arrangement and balloons. I made a two-tiered red velvet cake which was served to her at breakfast.<br />
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The bottom tier was three pound and the top tier was one pound. I layered and frosted the cake with vanilla butter icing. The design? Rustic. That's what she wanted and a few flower accents for a tropical touch.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com1tag:blogger.com,1999:blog-471479317731797877.post-24361033216665676332016-07-16T20:08:00.000+07:002016-09-06T20:24:38.980+07:00Premixes make my work easier<div class="separator" style="clear: both; text-align: center;">
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When things get crazy and tough, I turn to premixes to make my job less of a hassle. Working non-stop with only a quick break for a meal (5 minutes when it's extremely busy at work), I learned to change my perspective on how to get things done. Whatever I do now would definitely disappoint my patisserie instructor but I need to adapt to ever changing situations.<br />
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<a name='more'></a>Here's a sample of an adjustment I made.. A local supplier of a European premixes has introduced me to a product I'd never knew existed. It's mascarpone mixture that needs water and heavy cream to create tiramisu cream. I was doubtful at first as I was not sure if it could compete with the one made from scratch. Using the recipe as a guide, I made a few modifications by replacing water with milk. Instead of mixing the two with heavy cream, I folded whipped cream into the mixture. I also added a dollop of mascarpone cheese to create a creamier and smoother texture. The result was a resounding success. It has become one of the most popular desserts at the resort.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com1tag:blogger.com,1999:blog-471479317731797877.post-55131445149641242152016-07-11T16:28:00.000+07:002016-09-05T17:00:30.541+07:00Pink Vanilla Cupcake<br />
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Having a big group with kids coming to a party? Why not serve cupcakes? You can't go wrong with it. For the last three years, I have learned what to serve to different age groups attending the resort's famous brunch.Cupcakes are especially popular among kids so I make them as pleasing as possible.<br />
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<a name='more'></a>Just a drop or two of pink gel color into your vanilla butter cream will give you a nice pink frosting. The open star piping tip never fails to give that nice fluffy rose on top of your cupcake. Add those sugar pearl accents for a perfect look. Beautiful! Kids love 'em.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-68270718521523469132016-07-06T16:23:00.000+07:002016-09-05T16:25:30.017+07:00Never-ending demand for chocolate cake<div class="separator" style="clear: both; text-align: center;">
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I have finally gotten an assistant after three years! It may seem that my workload has been reduced but it's the opposite. Since I got somebody to help me, the resort has stopped outsourcing other bakery goods. The demands have skyrocketed and the requests for cakes are never-ending. Good thing the guests always request for chocolate cake, so frequent that I no longer turn to my recipe when I whip it up.<br />
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<a name='more'></a>Here's what I made recently. I baked my tried and tested chocolate cake recipe. I filled and layered it with vanilla butter cream. I used the chocolate butter cream to pipe the design along the edges and side of the cake. Simple.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com3tag:blogger.com,1999:blog-471479317731797877.post-35677039049018744182016-06-27T19:27:00.000+07:002016-06-30T19:54:55.196+07:00The Bazaar Turkish Restaurant<div class="separator" style="clear: both; text-align: center;">
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I don't get to see old friends living in Bangkok so often. When they came to the island for a relaxing getaway, I was more than ecstatic. Having friends around means one thing - a lively chat over dinner. We hit The Bazaar Turkish Restaurant at The Wharf Koh Samui on our first evening together. Our decision to dine there did not disappoint.<br />
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<a name='more'></a>I didn't bother to write details of what we ordered that night. All I remember was they were all tasty and delicious. Our sumptuous meal started with flat bread served alongside different spreads and dips. I loved the hummus and eggplant in particular. The salad was also great as a side dish. <br />
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The portions were huge and we five adults, were able to share all four dishes. We feasted on Turkish style chicken kebabs ( not in picture), lamb racks, hot and spicy minced lamb and an eggplant dish. The dishes were served with rice and grilled veggies.<br />
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The kids happily devoured the long Turkish style pizza. It's made with minced beef topped with mozzarella cheese.<br />
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It was a night well spent.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-45329005655341948962016-06-22T16:20:00.000+07:002016-07-12T17:48:30.357+07:00This is what happens when I don't have a particular design in mind.<div class="separator" style="clear: both; text-align: center;">
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My mind goes blank when it's slow at work and there aren't new challenges to face. This month is quiet. Not much is going on except for a handful birthday celebrations.<br />
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This cake I made for a guest on her birthday was simple. It's a chocolate cake frosted with vanilla butter icing. I couldn't decide what to do with it as my mind was still unfocused as a result of over-resting during my two-day off.. Then I thought chocolate butter cream would do the trick so I played it by ear. I started piping around the cake until all the sides were covered and here's the result. I didn't think of it as a beautifully decorated cake but others thought the opposite. It was elegant, someone remarked. I was one happy baker.<br />
<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-82397661753987996012016-06-15T15:47:00.000+07:002016-07-12T16:17:25.781+07:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Do you eat sweets at breakfast? Even after five years of baking, I still have not acquired the habit of having sweets in the morning. Sugar only does have an appeal to me later in the day or after dinner. But people are different. Some could have them early just like the guest who requested that red velvet cupcakes I made for her birthday be served at breakfast.<br />
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<a name='more'></a>She only asked for two. Probably one for her and her husband. I made an extra for a nice presentation. I baked them in colored paper liners - red, green and yellow. I frosted them with cream cheese and mascarpone frosting. I sprinkled red jimmies for a nice effect.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-40862034155903814092016-06-05T17:20:00.000+07:002016-06-20T17:22:00.939+07:00Cake For A Joint Birthday Celebration<div class="separator" style="clear: both; text-align: center;">
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In the beginning of June, I was requested to make a four-pound chocolate cake for fractional owners of the resort. They were all turning the big 5-0 and wanted to have a joint celebration. This was a last minute request and I didn't have enough time to decide on the design. I thought a simple decoration would do.<br />
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<a name='more'></a>I made the number fifty using a rolled fondant. I formed the numbers and placed them on a tray with a non stick baking paper. To avoid the numbers being deformed, I left them in the chiller while I layered and frosted the chocolate cake. Once ready, I carefully placed the numbers on top. I wrote Happy Birthday just above the numbers. At the bottom, I wrote the names of all five people.<br />
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They were thrilled when they set their eyes on their cake.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-51289812597288777942016-05-30T16:56:00.000+07:002016-06-20T17:01:02.774+07:00Edible Centerpieces<div class="separator" style="clear: both; text-align: center;">
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These eye catching centerpieces from past Sundays never failed to amaze the resort's guests, both young and old. Thanks to the new sous chef's artistic skills, everyone got to enjoy his edible creations.<br />
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Here's more of his work.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-8150084445798147492016-05-21T20:35:00.004+07:002016-05-21T20:35:53.559+07:00Number Cake For A Three Year Old<div class="separator" style="clear: both; text-align: center;">
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The resort I work at has a good number of loyal customers.When someone chooses to hold birthday party at the resort, he gets a good deal on food and drinks. On top of that, he gets to enjoy a delicious treat free of charge.<br />
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For today's birthday celebration, I made a chocolate number cake for this little boy whose family are frequent guests at the resort.<br />
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<a name='more'></a>To make number three, I baked two x one pound chocolate cake. I used a round cookie cutter to remove the core of both cakes. I then cut out the pieces of the cake and shaped them into number three. I frosted it with chocolate butter cream and covered it with M & Ms. I wrote Happy Birthday on the cake board using chocolate butter cream. Beautiful and delicious.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-88570565574379263282016-05-16T19:04:00.000+07:002016-05-23T17:41:40.492+07:00Passion Fruit Mousse Topped With Diced Mango<div class="separator" style="clear: both; text-align: center;">
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Thailand is at the height of mango season so I thought I should take advantage of the fruit's abundance. Recently, I introduced passion fruit mousse garnished with ripe mangoes as a new menu item on my long list of Sunday brunch desserts.<br />
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<a name='more'></a>Adapted from Ingrid Hoffman's passion fruit mousse recipe. The recipe called for 4 cups of heavy cream which was whipped to stiff peaks, a can of sweetened condensed milk and 2 cups of passion fruit puree. It was quick and easy to prepare. I mixed the puree with the condensed milk and gradually fold in the whipped cream. I did the taste test and made some adjustments until I got the right flavor I was aiming for. I filled each glass with the mousse and kept it in the fridge to chill. Just before serving, I placed the diced mangoes on top and added passion fruit pulp and mint sprigs.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-57064172457757454932016-05-11T16:31:00.000+07:002016-05-25T16:36:11.855+07:00Simple And Uncomplicated<div class="separator" style="clear: both; text-align: center;">
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Thinking of designs gets harder when there are demands for birthday cakes one after another. There are times when I have a spark of an idea and creating a nice looking cake seems like a piece of cake. Take this one for example. It didn't take long for me to come up with this design. The whole process from baking to decorating was completed in no time.<br />
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<a name='more'></a>This was a three- pound chocolate cake, layered and masked with chocolate butter cream. I placed four white chocolate fans on top. I piped dots around the edges and layers of vanilla and chocolate butter cream alternately around the side of the cake. <br />
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Simple yes but my work was greatly appreciated. And for someone who works alone like me, that's what counts.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-65185108485121029372016-03-31T20:38:00.000+07:002016-04-20T20:52:44.201+07:00 Chocolate Custard With Fondant Carrot Topper<div class="separator" style="clear: both; text-align: center;">
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This chocolate custard in a cup was an added Easter treat. It was so quick and easy to prepare except for the fondant carrot cupcake topper which took forever to make. From tinting the fondant in green and orange to creating the model, it took a good two hours and a half to complete. The topper didn't need an advanced skill to accomplish. It was just laborious to mold fondant into fifty carrots.<br />
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Pudding mix and fresh strawberries are not readily available in Thailand. I decided to use custard powder to make the base and carrot topper in place of strawberries. First, I made custard as directed on the box. To come up with the chocolate flavor, I added melted dark chocolate to the custard as I cooked it. I forgot to take note on how much chocolate I used. I did a taste test as I added the chocolate and stopped when the custard reached the desired taste. I strained the mixture through a fine sieve into a measuring jug to remove lumps. I let it cool for 5 -10 minutes before pouring it into glasses and left in the fridge to chill. Right before serving, I topped the custard with crushed Oreos. I then placed the carrot topper in the center and served.<br />
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Source: Lilluna.com<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-6542483412893271092016-03-29T17:48:00.000+07:002016-04-19T17:59:57.315+07:00Easter Cookie Cups<div class="separator" style="clear: both; text-align: center;">
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These Easter cookie cups are made with a cup of peanut butter, caster sugar, brown sugar, shortening, a teaspoon of salt and vanilla, two eggs, a quarter cup of milk, three and a half cups of flour and couple teaspoons of baking soda. You start by creaming the first four ingredients with salt and vanilla. Once the mixture is well blended, the eggs are added. The flour mixture is added last. The dough is rolled into a log and cut into pieces of equal weight (30 g each). Each piece is placed into a well-greased muffin tin. To help mold the dough into the muffin tin, the dough is pressed with a fondant rolling pin to make indent into each scoop. The cookies are baked at 350F for 10-15 minutes. They are cooled completely before decorating.<br />
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Vanilla frosting is tinted in green and piped on the cookie using an open star tip. M&Ms peanut candy are laid on top.<br />
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See how cute they are! They are loved by kids and kids at heart.<br />
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Source: Lilluna.com<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-54795421050576735682016-03-27T21:31:00.000+07:002016-04-18T21:34:00.915+07:00Carrot Easter Nest Cake<div class="separator" style="clear: both; text-align: center;">
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Ever heard of carrot cake frosted with dark chocolate butter cream? The idea popped into my head the last minute I was prepping for the big Easter brunch. Carrot cake was on the menu. I wanted to create Easter treats without jeopardizing what has been planned. I decided to turn carrot cake into an Easter nest.<br /><br />
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Nests are normally brown. What I needed to achieve was a frosting that would resemble its color. Cream cheese frosting tinted in brown wasn't feasible as I ran out of brown gel color. Adding cocoa powder didn't even cross my mind at the time. Bugger! I was left with one choice. Use chocolate butter cream frosting!<br />
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I wasn't feeling comfortable with the combination of carrot cake and chocolate. I thought it was weird. I quickly browsed the internet to see if the match was possible. Results came but I didn't plow through each recipe carefully. I missed something important. The recipe reads white chocolate butter cream. It was too late when I realized my mistake. No way to undo it.<br />
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How did I do it? First, I made a cavity in the middle of the cake using a round ring. I frosted the cake before piping those "twigs". I emptied a whole pack of peanut M & Ms in the middle. I was satisfied with how my Easter nest came out. Some guests skipped it. It's understandable. :) Do you know who ate most of it? The kids! Never seen children enjoy carrot cake as much as they did. Ha!<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-25397348039909620432016-03-15T19:54:00.000+07:002016-04-17T20:00:39.911+07:00My Chocolate Cake Collection II<div class="separator" style="clear: both; text-align: center;">
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Nothing beats a rich, moist and decadent chocolate cake for a birthday celebration which is why my chocolate cake collection is growing fast. Since the new year began, I have made countless numbers of birthday cakes and I'd say chocolate is still the most requested flavor of all. I made more than what is on this list but the picture quality is not blog worthy. So, here's what the resort's guests indulged on on their birthdays.<br />
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Clockwise:<br />
1. Chocolate cake in chocolate butter cream with colorful M & Ms candy<br />
2. Chocolate cake in dark chocolate butter cream decorated with white dots at evenly distance and chocolate fan on top<br />
3. Chocolate cake in chocolate butter cream. The side is decorated with white chocolate fan<br />
4. Chocolate cake in chocolate butter cream, decorated with sliced almonds and topped with strawberry coulis<br />
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5. Four pound square chocolate cake made for a big group. The cake is chocolate, covered and filled with chocolate butter cream I decorated the side using two leaf piping tips, one for vanilla butter cream and the other for chocolate butter cream. I used the same leaf decoration for the top edge.<br />
6. Chocolate cake covered in dark chocolate butter cream. The top is decorated with white chocolate fan and dark chocolate buttons. The base is covered with dots.<br />
7. Very simple chocolate cake covered in chocolate butter cream. The top edge and base are covered with shell boarders. To enhance the look, I added blue sugar pearls in between shells.<br />
8. Chocolate cake covered in chocolate butter cream. The side has piped cake decor using vanilla butter cream. The top edge is decorated using a star tip. The heads are alternately facing opposite direction. I put chocolate bits on each star head.<br />
<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-35038225002958069822016-03-11T16:19:00.000+07:002016-03-17T16:20:54.494+07:00Less Is More<br />
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Here's another birthday cake requested by a male guest. I was informed that the cake would be for two people. I figured a one pound cake would suit them just fine. The flavor? The person in charge of guest relations let me decide. That was easy. My go-to chocolate cake recipe has gotten rave reviews. I thought it would be the best option.<br />
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<a name='more'></a>To get the full chocolate experience, I filled and frosted it with a "creamiliscious" chocolate butter cream frosting. I decided to make it simple by piping dots using vanilla butter cream around the cake. I put three white chocolate fan on top and wrote the message.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-67303005899758413152016-03-07T20:19:00.000+07:002016-03-11T20:20:26.313+07:00Fruit Centerpiece<div class="separator" style="clear: both; text-align: center;">
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This tall fruit centerpiece stands on our dessert table next to the fruit section at our famous Sunday brunch . The eye-catching carved fruit whets the appetite of guests for some nutritious food.<br />
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<a name='more'></a>Designs vary for each event. Each fruit is carefully crafted. Here's a closer look. Enjoy!<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-20592946094860625582016-03-03T19:44:00.000+07:002016-03-11T19:45:21.152+07:00A Woman's Wish<div class="separator" style="clear: both; text-align: center;">
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You can't go wrong with chocolate cake. It's the perfect treat for every occasion. When a female guest came to the resort for her 50th birthday celebration, I thought chocolate cake would be ideal. My decision did not disappoint. The serving plate came back with nothing left on it. <br />
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<a name='more'></a>I stick to my usual go-to cake recipe and frosted it with chocolate butter cream. I decorated it using vanilla butter cream and dark chocolate chips. Nothing fancy. It was Sunday. I can't go the extra mile really as it happened to be the busiest day of the week at the resort. It was good nonetheless.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-54569620349229738982016-02-29T20:31:00.000+07:002016-03-04T20:37:47.023+07:00Watermelon Masterpiece<div class="separator" style="clear: both; text-align: center;">
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We have a new member in the kitchen, a sous chef who never ceases to amaze me with his talent of turning an average looking fruit into a masterpiece. He has only been with us for a few weeks and has done a handful of fruit carvings and let me say he does a more elaborate and painstaking work among his peers. His impressive creation now graces the dessert table at our famous Sunday brunch.<br />
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See more of his incredibly beautiful watermelon carvings.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-27165411028434029252016-02-25T19:25:00.000+07:002016-02-29T19:27:06.191+07:00Chocolate Overload Cake<div class="separator" style="clear: both; text-align: center;">
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Many children are naturally chocolate lovers. When a guest's son celebrated his sixth birthday at the resort, I made a cake that I thought would best suit this little boy's birthday celebration. I baked a cake loaded with chocolate. It was a hit!<br />
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<a name='more'></a>Add a pinch's chocolate cake recipe is my go-to chocolate cake. I make it for almost all the events that need a rich, moist and decadent chocolate cake. For this, I stick to the recipe but skipped the espresso powder as I didn't want to be feeding the little boy with caffeine. It still tasted wonderful. I layered and frosted it with chocolate butter cream. I decorated it with colorful M & Ms for that pleasing effect.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0tag:blogger.com,1999:blog-471479317731797877.post-4774115862963926082016-02-21T20:08:00.000+07:002016-02-27T16:56:55.528+07:00 Strawberry Jelly Topped With Strawberry Mousse<div class="separator" style="clear: both; text-align: center;">
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I ditched the chocolate cream and made this simple strawberry jelly topped with strawberry mousse as an added treat for the resort's guest on Valentine's Day.<br />
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<a name='more'></a>It was supposed to have three layers, with each layer using gelatine as the base but due to miscommunication between me and the one in-charge of purchases, the powdered gelatine mix was not delivered. Instead of skipping the planned dessert, I decided to use the remaining four packets of the powdered gelatine left from last Christmas to make the base. To create the contrast in color and taste, I topped it with strawberry mousse which I made by combining whipped cream and strawberry coulis. I forgot to jot down the amount of each ingredient for the mousse as I was rushing to finish it on time. Pardon me if I can't provide the recipe this time. And as for the decoration, I placed sliced strawberry on top.<br />
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<br />Pinay Panaderahttp://www.blogger.com/profile/16952436260977045341noreply@blogger.com0