Photo by Dessert Strip. Poster by Gian Pisuena.

Chef Hasset Go Bloggers Night: The Il Mercanti Experience is to be held at Il Mercanti Food Bazaar (Metrowalk) on May 5, 2012 from 7:00pm to 11:00pm.

This event is strictly for food and/or lifestyle bloggers only who are committed to submit a post-event article about the event on or before May 12, 2012.

To sign up, please visit this link.

The first time we made a castle cake, we used all-fondant figures which made the castle very heavy and *sigh* expensive.

Ms. Mags specifically requested that the cake should resemble the Disney castle, colors and all. So from this guide, we came up with this cake:

We were so glad that we made the client happy! She told us Project Happiness Bakehouse just made Audrey’s dream cake. wow!

Just got so much cake scraps from yesterday’s orders so I wondered at first what to do with it. People at home are already sick of my scraps as they have to eat it almost every day.

I searched the net and found this cookie recipe from Wrens Cottage:

Cake Scrap Cookies

Yield

8 – 10 dozen cookies

Ingredients

8 cups firmly packed cake scraps
1 teaspoon baking powder
1 cup solid vegetable shortening
1 cut granulated sugar
4 large eggs
2 teaspoons flavoring

Directions

Preheat oven to 325°F. In large mixing bowl, add cake scraps and mix until it forms a heavy paste. Add shortening. Mix well. Add baking powder, sugar, eggs and flavorings. Beat until well blended and smooth. Blend in nuts, chocolate chips, or coconut by hand as desired. Drop by rounded teaspoons onto lightly greased cookie sheet.

Bake for 13-17 minutes or until edges are a light golden brown. Cool 2 minutes and remove from cookie sheet. Continue to cool on cooling grid.

Variations

• Chocolate cake scraps with 1 cup dark chocolate chips, 1 cup white chocolate chips and 2 cups chopped walnuts, pecans or almonds.

• Chocolate cake scraps with 2 cups peanut butter chips and 2 cups chopped peanuts.

• Substitute 2 cups oatmeal for 2 cups of white or yellow cake scraps. Add 2 cups butterscotch chips and 2 cups walnuts, pecans or almonds.

• Strawberry cake scraps with 2 cups white chocolate chips and 2 cups shredded coconut.

• Lemon cake scraps with 2 cups dried cranberries and 2 cups of chopped almonds.

• Lemon cake scraps swirled with raspberry filling and topped with confectioners‘ sugar glaze.

• Half spice or carrot cake scraps and half white or yellow cake scraps with 1 cup raisins, 1 cup dried fruit pieces and 2 cups hopped walnuts, pecans or almonds.

I tweaked it a bit and added almond flavoring instead of the usual vanilla so the outcome was almond-tasting and a bit on the soft side. It wasn’t the cookie texture that I was expecting. But don’t fret! with a little vanilla buttercream and those wonderful soft cookies, I came up with this. And since I made the cake using dark chocolate powder, it turned out a bit bitter, complementing the sweet taste of the American buttercream filling

Not bad, huh? Best paired with brewed coffee

But yes, our Sun Cellular finally has a new phone and fresh load so text us your inquiries and we’ll gladly reply within 30 mins.

Hi everyone! you may now reach us through our Sun Cellular mobile number 0943.323.7726 (I finally found a way on how to load it without leaving home and going to the nearest suking tindahan, haha!). Please understand though that oftentimes we’re so busy baking, doing other domestic-mommy stuff or tending to other non-baking related chores so we could not accommodate your calls immediately. (I don’t have an assistant, so please, please, please understand ♥)

In this case, please leave your name and message/inquiry and we’ll gladly reply as soon as possible, usually within an hour lang naman.

xoxo

Ate Lot, one of my many sukis ordered this Angry Birds cake for little Lovi. This is probably the last Angry Birds cake that we will make.

Thank you everyone, thanks for bringing business to us. All we wanted is for you to have a fab cake on your very special occasion..

Nowadays, even photos get stolen. Yes. Photos. You see the bottom line here is RESPECT. Respect for the ones who truly own the photo. This hurts most especially to us cakers who shed time and effort in making these beautiful cakes, more time to beautify them, take photos, watermark and upload them online.

What’s more disgusting is POSTING THIS PHOTO ON YOUR SITE without giving the REAL CAKER due credit.

This isn’t the first time that things like this happened, but it’s my first to encounter someone who swears that photo thievery is only an opinion and there are no intentions whatsoever to insult the baker. This caker knows how to bake good cakes so I see no reason why she has to grab photos from the internet to “add variety”  to her cake collection.

I PMed her privately already telling her to pull down the photo. Failure to do so will force me to report her.

You think I did the right thing?

For today I am going to show you how to make sinful chocolate cupcakes with Nutella filling and choco fudge frosting. This is fairly easy, one doesn’t have to be a genius or a baking guru to nail this.

First, of course you will need perfectly domed moist chocolate cupcakes, I’ll share my recipe soon <3

No one can resist this for sure

Anyhoo, if you find that urge to use buttercream, here’s my recipe:

PH Bakehouse Buttercream

Ingredients:

• 1 c unsalted butter
• 4 c confectioner’s sugar, sifted
• 1/4 c cornstarch
• 3 T milk
• 2 t vanilla

I have turned down not just one, two or three giant cupcake orders. In fact I already stopped counting, nakakapanghinayang kasi. But when my best friend told me that she wanted a candy land cake for our darling Charlee, I simply couldn’t say “no”. I looked for the pan in all Gourdo’s outlets but unfortunately it wasn’t available Then on Wednesday, February 8, I found the Giant Cupcake Pan from Wilton in Dolce Vita, a local bakery supplies shop in Binakayan, Cavite for P1450. Pricey, yes, but I bought it anyway, it’s what I need.

Frosted with ganache and buttercream

The unfinished cuuuupcake! With a little bit of magic and a shower of confetti, we came out with a cupcake that’s oh-so-pretty!

And if you see one like this, please tell me:

Thank you in advance!