Birthday Cake Surprise For The Resort's DJ

I frequently deal with last minute cake requests for both the staff and guests birthdays. Unless I am told about the cake's specifics, I always use a recipe which I could whip up in no time which is why I stick to my tried and tested vanilla chiffon cake. All I need to do is separate the eggs. Whip the egg yolk with half the amount of sugar. Mix the flour mixture with the egg yolk mixture. Stir in the water and oil, and lastly fold in the meringue. I pop it in the oven for 40-45 minutes until done.

Going Away Dinner At Le Meridien

My only close friend and fellow Filipina at the resort is returning to her home in Spain for good. Before she flies out, she invited me to have dinner with her at Le Meridien restaurant. It was our first and I hope not the last to hang out together. We have been working at the same workplace for almost two years now but it was only recently that we got to spend some time together. That is because of our different schedule. I start as early as 4 and she does not start until I am halfway through. Also, my job as a baker is physically demanding. When the day's work is done, all I want is to have a relaxing quiet time at home. Bedtime is at half past 8  so going out at night is nearly impossible.

Anyway, I accepted her invitation. She suggested a time to meet at the neighboring hotel. It would be too late for me to have dinner by the time she finished  but  I made an exception.

My Cupcake Collection

Cupcakes. What makes them irresistible? Is it the  moist and spongy texture?  Or is it the delicious, light and fluffy frosting that sits atop of it. Whatever it is, cupcake is absolutely the perfect treat for any occasion. Whether it is a birthday or a  wedding, cupcake delights everyone.

I don't make cupcakes too often but when I do, I try to vary colors to make them pleasing to everyone's eyes. Even with a few years of baking experience, I still am learning different techniques to improve an overall quality of my cupcake.

Vacherin

I am bored with recipes that are redundant but I can't avoid having to make the same thing over and over again. The chances of me getting to whip up something new is rare. On those rare occasions, I go all out to create a perfect treat.

One time, the executive chef asked if I knew how to make vacherin. The name rang a bell. He handed me a recipe and showed me a picture of the dessert on his laptop.  No clue.  My French culinary knowledge gave me the idea what it was when I skimmed through the recipe. He asked if I could give it a go. Why not? It seems a fairly easy dessert. He informed me it was for the owner of the resort. He was arriving and he wanted to have it for dessert.  I'd better make it good.

Easter Brunch Treats

This year's Easter celebrations at the resort was extra special. On top of all the usual desserts, I made hot cross buns to commemorate the occasion. I also did bread pudding as an added treat to the guests.

And what's Easter without the bunny and eggs? The iconic Easter symbols graced our dessert buffet table. Even without the traditional egg hunt, the two helped create an Easter mood.