POINSENTTIA

POINSENTTIA a christmas flower.......chocolate cupcake flavor with buttercream icing in poinsenttia flower design......

Happy New Year!

4's in a Box

Assorted Chocolate Cupcake in a Box..........with different design....

Reindeer

A Chocolate Cupcake in Reindeer Design, Chocolate Ganache Frosting with pretzel and M&M to form a face of a reindeer with different packaging... a Dome, Flat Top Dome and in an Acetate Box.......

Christmas Tree

Six days to go before Christmas.......A symbol of Christmas in our home....A Christmas Tree... wherein our gifts put under this....

On top of this are.... Sugar Star and Candy Star...

Christmas Wreath

Another Chocolate Cupcake with Butter Cream Frosting in Christmas Wreath Design....Best gift and Give aways this Season......

MERRY CHRISTMAS!....

Reunion Cake

A potluck we're agreed to have food in our High School Reunion last December 10, 2011......I was assign to bring some sweets......and decided to bring a CUPCAKE and my classmate told me that the cupcake I bring are also serves as a souvenir and she will add our picture after 20 years ago and the pictures came from our yearbook and that's it!......A Chocolate Cupcake and Butter Cream Frosting in Green Swirl Design with Sprinkle.......arranged in cupcake tray....and also an opportunity to advertise my creation :-)

Swirl Design with X'mass Tree Sprinkle

DOME Packaging

Acetate Box Packaging

Flavor:  Chocolate    Frosting: Butter Cream

 

Season of being busy...for buy a gift... finding what to give....what to prepare for a Noche Buena........the answer is....CUPCAKE.....It can be GIFT...and a dessert for NOCHE BUENA.....

This is what I am doing for this season...busy baking like the past weekend..I already baked twice...for giveaway of my daughter in her Christmas party at school at the same time a FREE taste to them for take orders :-) if they want another piece of cupcake.....and my brothers order also in his school......

Chocolate Cake with Chocolate Ganache

Chocolate Cake with Chocolate Ganache

We celebrate our 6th year Anniversary yesterday December 9, 2011.......just bake a cake, a Chocolate Cake with Chocolate Ganache to try a new recipe got from net......Ganache is a mixture of heavy cream and chocolate....I substitute to cream from heavy cream because is not available in the grocery and bittersweet chocolate.   Thank God for the successful result......the cake is moist perfect for the ganache, I've tried eaten this morning....my breakfast......

Baking Sheet

Aluminum Baking Sheet     (Horizontal View)

Vertical View

A Non Sticky Baking Sheet

        A 9 x 13 inches Aluminum Baking Sheet that size fit to my oven that's why I had and a 10 x 14 1/2 inches Non Sticky Baking Sheet, that's the maximum size fits to my oven...... much expensive (given by my youngest sister),  while the aluminum is the cheaper one. I use it for cookies, breads and also one time, I baked an 8 x 12 inches cake for my birthday and I don't have Cake Board, the aluminum baking sheet I used for replacement...in sum of it, Baking sheet is a multiple purpose.....

Amazing Bread

A roasted pig bread (lechon)......in a mall caught my eye this bread also my daughter because it is different from ordinary bread....Ellyza want to have one and we bought two pieces. When I taste it...hmmmnnn it's good! it taste like Monay and my daughter loves so much the taste and she bring it in her school in the next day to become her snack.

It's not my creation......BUT Me and my Daughter we're both amaze.... how I wish I could Create like that someday.

CAKE

3. CAKE

A sweetened composition of flour and other ingredients, leavened or unleavened, baked in a loaf or mass of any size or shape.

CROQUEMBOUCHE -  Frances’ Wedding Cake

SACHES TORTE        -  Vienna, Austria’ Pride

COMPOSITION OF A CAKE

1.     Cake Base   -        skeleton of a cake

2.     Sugar Syrup

3.     Filling / Icing

INGREDIENTS USED IN CAKE MAKING

1.     Flour

2.     Sugar – white, granulated; brown sugar

   Confectioner – for icing

3.     Leavening Agent –

a.     Baking Powder

b.     Baking Soda

c.      Cream of tartar – Potassium Hydrogen Tartrate

                 - helps candies from crystallizing

TWO (2) CLASSIFICATION OF ICING

1. Heavy

2. Light

          1. COOKED        -        Uses heat preparation

a.     BOILED ICING  -  Prepared by boiling water and sugar together until its consistency resembles into thread like appearance.

b.     CHOCOLATE FROSTING    -  Melt the chocolate to other ingredient to a fair consistency

2. UNCOOKED       -        Does not uses heat in preparation

a.     Butter Icing

b.     Whipped Cream

ICING     -  is that sweet coating that covers cakes, pastries and cookies

FROSTING    -  is icing lavishly peaked top of the cake.

REASONS TO USE FROSTING

1.     Increase eye appeal

2.     Improves overall flavor

3.     Enhances texture

4.     Slows Staling – preventing it from drying out

SIX (6) CATEGORIES OF FROSTING

1.     Simple or Flat Icing

2.     Glazes – very high in sugar content and consist of a sugar syrup,

  preserved or jams.

3.     Royal Icing -  consist of confectioner sugar, acid and egg white

4.     Butter Cream  - 

a.     Simple Butter Cream

b.     French

c.      Italian

5.     Egg Foam or Boiled Frostings – very light and airy

- should be used immediately

6.     Rich Chocolate Confectionery

a.     Fudge

Pan De Amerikana

Pandesal

 

Without my Creation in Baking BUT I created moments and loved with my daughter. In celebration of  her fast recovery from tonsillitis (Thank GOD), after visiting her pediatrician we go to PAN DE AMERIKANA, nearby her doctor's clinic.

Pan De Amerikana is located at Gen. Ordoñez St., Marikina City. It is a Bakeshop, later on, it become a restaurant. The ambiance is good, the restaurant is GIANT CHESSBOARD Theme, the menu was all Marikina dishes, but we Ordered Pandesal Sandwhich with Tuna Filling (sorry i don't have a pic, i forgot to take a pic 'coz i am really hungry) just got a pic with their site. Experienced in Bakeshop without my creation.