One August afternoon

These were baked and photographed last month, August 28, 2011 hehe, was lazy to post. 

an Ensaimada inspired cake for my tiya's sweet 16 birth day hehe. she is 76.

500g unsalted butter
500g sugar
10 pcs eggs
500g APF
4 tbsp mayonnaise

toppings;

sourcrean
cheddar cheese
salted eggs
sugar

the result is a little dry, though, I need to improve this recipe yet.

then a sugar free White Chocolate Cheesecake that I baked for my preggy sister since she has to watch her blood sugar

you may double the recipe to have a thicker yield of cheesecake

300g oreo, crushed
and 100g melted butter


300g cream cheese
120ml isomalt
20ml sour cream
3pcs egg whites
2 and half pcs egg yolks
200g melted white chocolate
5ml vanilla extract

for the procedure;
cream together cream cheese and isomalt until light, add eggs at a time, then sour cream and vanilla. continue paddling until it is uniform in consistency and lump-free. then fold in melted white chocolate.

Bake over bain marie  in preheated oven at 350 F for 1 hour
After it is baked, chill overnight to let the cheesecake set in since it is a custard.

Isomalt sugar is available in baking supplies stores like Chocolate Lovers and Sweet Kraft. You may also use Splenda with the same quantity if you want. though, I won't say this recipe is not sinful because it is still a cheesecake =P

My first Baptismal Cupcake tower

This cupcake towers is made of 24pcs butter pound cake and 6 inch round whole butter pound cake both with Italian meringue for my nephew's baptism.

The cupcake stand is courtesy of Nani which he made from scratch while I made all the cupcake toppers with artsy Martha Stewart-ing  which I love! --- with colored papers, photo paper, tooth pick, flower wire and double adhesive tape.. and silver candy draegees to add accent to the blue and white theme of the baptism.

My aunt who paid for the cake was on a tight budget of 1,000 pesos only for me to work with and as you can see it is really doable and just a matter of creativity!

I find the stars with gold flower wire really cute !

getting ready for delivery...

Since I was the one to set up the tower, I decided not to use cupcake holders to less the expenses

Butter Pound Cake

750g All Purpose Flour

750g sugar

750g unsalted butter

12 pcs whole eggs

6pcs egg yolks

Italian Meringue

300ml sugar and 500ml water  cooked to soft ball stage

and 6pcs egg whites

blue food color

The meringue could get too loose even after it reaches stiff peaks, if this happens chill the icing until it is a little firmer. 

A Lion represents strength and bravery that's why the baby is named '' Leonne''

My cousin requested to have the baby's photo on the tower, so I made these adorable cupcake toppers!

My Graduation Speech

TRIBUTE TO CCA,MANILA FAMILY

August 22, 2011

Parents, friends, fellow graduates, guest speaker, Chefs and school administrators, good afternoon!

Today marks the start of the longest level of our culinary journey; the level where we are all now on our own, As we forward to the next chapters of our self entitled cook books, we are thankful to the people who contributed to who we are today.

Admit it or not we will miss waking up very early in the morning to head for school. Who will forget the days we first stepped in CCA Campus? Some were nervous while most of us were excited. And as the days turn into years, up until today, it is indeed bittersweet to say good bye to the student life.

We will miss every person that gave spice to our story; the love team of kuya Tolits and ate Sabel, the ever generous kuya Rod, kuya Gino, ate Beth and Sir Mel of the MRD. We also appreciate Ms. Jolina and kuya Ferds. The school librarian, the Registars' officer, Ms. Wanda and the rest of the CCA staff. We are also thankful to the blue boys and valet parkers who assisted us in many ways, their hard work taught us Commitment for every job they represent.

On behalf of the graduating class, I would like to thank the Chefs who were not only our mentors but mothers to us; Chef Carol Lavin and Chef Gigi Angkaw, the Instructors who were more than teachers to us but sisters; Chef Anne Atanacio, Chef Mira Cruz, Chef May and Chef April Martinez. Ms. Kate Borja and Ms. Liza Morales. Thank you for your patience, love and for teaching us how to become good leaders.

We would also like to thank Chef Annali Mariano, Chef Jon Tin, Chef Ritchie Custodio, Chef Davide Lombardi, Chef Tim Abuella, Ms. Luchie Callanta and Monsieur Fadi for the wisdom and their selflessness in sharing their knowledge with us.

At this point I would also like to thank the Chefs who taught me the discipline of scrubbing the chillers, mopping the floors and putting my hands into the dirty non segregated trash bin; Chef Roel Vargas and Chef Erika De Leon, a lesson not intended to punish but instills in us the importance of Safety, sanitation, discipline and respect for the environment.

On behalf of Societe D’Excellence, it was an honor to serve CCA as student leaders; we would like to thank Chef Melissa Sison for the guidance and the challenges she gave us that molded our characters. We thank her for developing us to become team players and to always take the lead and to always strive for excellence.

We thank Dr. Veritas Luna for all her effort and support to Societe; for always taking student welfare into priority and for instilling us Environmentalism not only through planting and cooking but through having environmental awareness and participation as well.

We are also thankful to President Susana Guerrero, CCP and Cravings CEO Ms. Marinela Trinidad for their vision of establishing CCA, a learning institution that trains us International cookery while inculcating us an appreciation and love for our very own Filipino cuisine. My family would also like to thank them for the scholarship aid that changed my life entirely.

CCA is not a perfect institution because there’s no such thing as perfect. It is however a very good investment for our parents because as we enter the industry kitchens it is true that In CCA, we are equipped with the knowledge and skills and more importantly the values to become culinary  leaders.

In every competition I joined, I learned to accept both success and defeat, I’m thankful for my Hong Kong International Culinary Classic family and experience. It was a once in a lifetime chance to represent CCA and the Philippines, to present my own signature dish to the world, be critisized by International judges, see so many talents, and learned wisdom from a team that cares for one another like a family, it will always remind me the perfect epitome ofTeamwork.

Competitions taught me integrity as we were not trained to settle for something copied and already owned. In CCA we insist on creating our own dish starting from scratch. We are always humbled. We respect our Chef Jackets like how we respect our instructors. That is the character that makes CCA graduates different. There is the sense of social responsibility, and I hope as we graduate today it serves as on oath to our Alma matter that as CCA alumni we will take this profession with passion and integrity, that we will continue living by the whole CCA Core Values until we reach the time we earn the title “Chef”, the peak of our career. Friends, this is it. A Foodie says “You are what you eat”. But as CCA alumni we will say “We are what we cook”. May the flame be with us! No good byes! Congratulations and Flame on!

Joyce Esther Cruz Calayag

Baking & Pastry Arts Management

Batch 2009-2011

• CCA, Manila Academic Scholar of the Year (Jan 2010-Aug 2011)
• Chef's Award
• Societe D'Excellence Membership & Leadership Awardee
• 4x Extra Curricular Awardee (COP 2009-Gold, SC 2009-Gold, KUMBIRA 2010-Gold and COP 2011-Bronze)

SALAMAT GUYS! NO GOOD BYES! I'm very proud of my Societe lovies and Baking classmates, I'm very proud of everybody. Thank you Chefs! Ang sakit ng leeg ko, salamat po! Maraming maraming salamat po! :)

Inay, naka graduate na po ako! :)