Skip to main content

Cake Decorating Lessons

We are only on Day 2 so there is still 1 more session to go but i want to post these beautiful cupcakes because... I just have to. I woke up early today and had a good sleep so i am feeling refreshed once again. After my class yesterday, i fell asleep while watching tv for like 2 hours and woke up with this horrible pain in my legs and feet. Comes with the job of hovering around, standing up, running over to my students to check their flowers, checking their lunch, mixing the icing, adding sugar etc., etc.,

A day like this, if i can still manage the pain, i don't take The pill. I just look at it and ask myself, do i really need this, or maybe just not yet. If i pop it inside my mouth, that means i have to be awake up until 2 am, eyes wide open, maybe sipping tea and eating... so i decided to take just half just so i can sit and walk to get dinner. Go down the stairs and brush my teeth. Ha ha ha.

Anyway, i love to see Annie Cacho back in my class. She took breads with me and reunions such as these are treasured memories just like when Gila Robles and Yana Mendenilla, two sisters who took breads and cakes with me and came back for the last time to take the cake deco classes last January. I have no more to teach them. Cake decorating is my last class to teach unless i open a session on watercolor painting which i don't think i will. Not fully qualified and certified.

Katrina Garcia is a newbie in my class and she hails from Bulacan while get this, Annie flew all the way from Davao, so for those who complain about living in Paranaque, or Pasay....

Below are photos of the Buttercream Day 1 and Royal Icing yesterday. I almost did not want to send the cupcakes away, the ones i did for them to copy, but i am not allowed to keep them let alone EAT THEM! Doctor's orders.


Katrina Garcia here and Annie Cacho on top photo. Annie came all the way from Davao! Thanks so much Annie for trusting me still.


Royal Icing and Buttecream Day 2


Day 1, my piping which i show to students to copy. The dilemma on who gets them and how long do i keep them because they are too pretty to eat.

I told Kat to take a photo of her cupcakes while she gives them to her 3 sons and she had no chance to do it as her kids just devoured the cupcakes the moment they saw them. Okay. Next time perhaps?


Those tiny leaves piped from a PME ST50 tip. 



Okay, Katrina is packing up her cupcakes to bring home. 







Comments

Post a Comment

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 cos...
19 comments
Read more

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
3 comments
Read more

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads. Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal. It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!! after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies. Now that obviously has Malunggay! My...
11 comments
Read more