The new Mini Cupkita

Mini cupkita was born when my officemate/friends asked me to offer them some free taste. I decided to offer products that are affordable yet presentable. The idea is to design mini cupcakes (i used 1 oz cupcake pan). It was superb, it came up the way i want it to be :)See the pics below:

used Wilton food coloring gel

Ursula under the sea

Last monday, my friend ren asked me to bake a cake for her friend Mona. And ren being so "kulet", she asked me to make an UNDER THE SEA themed cake and make Ursula as the topper. Such a beatch indeed. hehehe anyway, this morning I was so in the mood to decorate so i searched the net to look for a design and asked my cousin Ian to have my Ursula topper to be printed. Here's the out come

I used my favorite triple chocolate fudge cake for the base and of course, butter icing for the frosting.

Neyna the Explorer

My sister vaj, went home from Davao to celebrate her daughters birthday, Neyna. Neyna the maldita celebrated her birthday last 19 Mar, 2011. And her tita ghie wanted to practice more on decorating cakes, I asked my sister to let me bake her cake. I decided to search for a chocolate based cake online. after a day of searching the net. I found the recipe for Triple chocolate fudge cake. the first ever cake that i got the uses mayonnaise instead of butter or shortening. 12" round cake with chocolate fudge filling

and the cupcakes

I used the wilton method in decorating the cake, as Buttercream frosting is easy to color and pipe. Perfect for kiddy parties. After hours of baking and decorating, here are the finish products:

Well, i can't say that my cake is perfect, i dont want to sound "mayabang" but My cake is the first one na nawala sa eksena :)

Coaching Techniques

 Being a professor is not an easy job. I find it very tiring, stressful and fulfilling at the same time. Aside from teaching culinary and baking skills, I was also assigned to coach the Cake Decorating competition for the Chef on Parade. I’ve been doing this for 2 years now.

 Last Tueday, 08 Mar 2011, I coached my 2 students for the Cake Decorating Competition for the InterBranch Competition: Chef on Parade, A Wedding Experience in Makati. Woke up at 5AM, geez…… I’m so sleepy, but I still need to wake up! My students are waking for me. 

I decided to use non-edible decorating materials, peacock feather, chicken feather and purple orchids. As Rolled fondant is the perfect icing for Wedding cakes. We decided to use the rolled fondant from wilton. Here’s the outcome: 

Mam T, me, and my students: Jemimah and Jay

                                

Sweet Confections by Giselle: How it started

         Ever since she was a child, Giselle always loved desserts. It is probably the reason why, at an early age, she spent her free time watching her father in preparing foods and desserts. Fascinated with her father's creations, she decided to try to create her own master piece. Asked her mom to buy her an ordinary toaster. 

        From a simple ready-to-bake cookie, for her family’s snack to the anticipated giant dark chocolate bar that she eats every “cheat” day, Giselle couldn't have enough sweets. 

          As a teenager, she began to dabble with baking cakes and cookies from recipes that she scavenged from magazines and cooking shows.  She began to collect recipes from tin cans wrapper, supermarkets and Book sale. During her college years, when she started working on her Experimental Food Research, it was then when she began to develop her skills not only as a baker, but as a dessert designer and decorator.  

 

          Soon after, despite of being a Nutritionist/Dietitian, she began working as a Teacher for HRM students. Focusing on Culinary and Baking Skills. Teaching her students how to cook and bake, she was able to practice her skills. During this time,Giselle, also, experimented with different desserts, such as decorating cakes, truffles and cookies until she was able to perfect an exceptional dessert.  

         With a desire to please palates, Giselle decided to expand her talents beyond the enjoyment of only her family and friends and offer her signature creations to accommodate everyone's sweet tooth.  The sky is the limit when it comes to Giselle’s Sweet Confections Nook.  If you have any extraordinary desires for a special type of treat, Sweet Confections Nook is here to make your dessert dreams come true.