Skip to main content

More September Baking Photos

Here are some of the photos taken from my baking class this September, i will try to put them out here as soon as possible while i nurse my aching feet from standing for long hours during sessions. Ouch! Anyway, i think i forgot to tell you about the visit i had from a friend of a former student way back 3 years ago, i think.

So this lady, (if you read this, please visit me again and hopefully you make it to my class as well), and i talked about her short stint taking a class somewhere in Fairview and was totally taken aback because there was no food costing in the lesson. If the class is about bakery business, there must be right?

Anyway, it was a very interesting conversation on a quiet afternoon while i was preparing for Doris' private class, much of which centered on her baking snafus, trying out one formula after another hoping to perfect her Pandesal until she finally just had it, bought my ebook and polished her breads at least.

She still wanted to attend my baking classes but couldn't because she was taking her nursing board review, and we ended up our chat with this sad note that says, if only she had taken the classes with me. If only she waited, if only she had not tried to save on the fee (mine cost more kasi)etc etc., Basing on what she had told me for about an hour, i think she started on the wrong foot, she took the lessons and was not given the whole picture, that was why she couldn't figure out what she was doing wrong. :( I just feel for her, i hope she finally gets it, somehow.

Rule number one, never sell anything without the confidence that what you are selling is the better one out there. Your customers are not your recipe developer, they cannot always critique you every time you bring them products. Make sure that once your breads leave your kitchen, that it is not going back, that it is not your second best, but your best.

The Cakes and Cupcakes Session

Creaming method
The whole objective of which is to incorporate air into the sugar and fat, to create a light, fluffy cake.

Loading the Kababayan in small muffin pans.

Ready for baking, i try to put baking pans of the same sizes together as much as possible.

Some of the cakes baked and cooling.

Just showing basic cupcakery to newbies.

Covering a cake with buttercream. Same buttercream can be used to ice the special ensaimada on our Day 3 session, (group class).

This is Melvin, one of my students, Doris' baker finishing up the cake. Ha! I told you i will post your picture..

I love the purple color, it is a pressure piping scroll using just an ordinary star tip. I thought i can only do this on a number 43 PME tip, great!

Next post is about breads...My all girl group class for September. I just had an ensaimada for breakfast this morning with as usual, my coffee and tea with cream concoction that can send a zombie walk faster than a turtle. Had to finish working on my fondant cake, hope it does not rain. Please.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…