fondant and gum paste

Don’t get frustrated and think that you can’t do things because it looks so complicated nor think that you don’t have talents for this kind of thing. Hey, you can PRACTICE! Practice makes perfect! I, myself don’t have any talents (literally) when it comes to drawing, crafting 

and moulding. Imagine, since when I was a little girl, I can ONLY draw power puff girls without getting these girls a distorted face! J I sorta professionalize it! J Even at the present, I can’t draw properly. Sometimes, it gets distorted, uneven size, chubby and ugly. 

I get jealous every time I see a doodle on my friends’ papers and I try to do it, but I really can’t. So I end up drawing a man stick! :)

Okay, enough about the drawings! What I really want to share with you guys is about fondant and gum paste. I know some of you guys are only familiar with fondant. But basically, these 2 are like cousins! One can’t stand alone. Why is this so? Okay, Fondant is

a dough-like glue very flexible. It can be rolled out and used to cover cakes, and cupcakes. The basic element for fondant is confectioners’ sugar with the addition of 

gelatine, corn syrup and glycerine to give a flexible sugary paste.
Fondant gives the cake a good-looking porcelain look surface that can be tinted, piped, and carved.  

While gum paste used mainly for hand modelling figures and can be rolled very slim for 

petal flowers, leaves and very meticulous decorations. It is related in consistency to fondant but it dries very solid, gum paste is an edible creation and taste very bland.

For me, I like fondant more because it’s very kind and won’t give you a hard time to knead. 

Plus, it’s more delicious than gum paste. I don’t recommend you to eat it! Because it is PURE sugar!

Moving on... yesterday, I was in the mood to play with this fondant and gum paste. Just like when we were kids? We used to play clay dough. Remember? So I got really excited 

and reminisce a little. *gosh! I felt really oldL *

I decided to make a 3D SpongeBob, Christmas tree, minions, flowers, and a boy + girl.

It was really exhausting, for the reason that you have to keep on kneading and cover it so 

that it won’t become firm. Plus, my fingers were like a rainbow. Haha! I kept on washing my hands to prevent mixing of other colors in my fondant. So here!

coz I miss boyfie;( *chocolate cupcake* 

huge fan of minions! half bodied. hahaha

my oh so fake and gulat sponge bob. *vanilla cupcake*

was not able to finish this!:( i was planning to fill this cupcake

with flowers so it'll look like a bouquet!

super advance Merry Christmas guys!:)

happy shalalalalallaa:))

 Believe that you have it, and you have it.

Latin Proverb




-xac

bricks part 2

you are so great, XAC!! these are the words that running in my mind right now! ;) good thing I never get tired of trying new things out! I want people to remember that when they see my 

creations, they'll say 

*ah! it made by xac! or *that thing are from sweets for you. just like that. 

i did this cake for about 8 hours. straight. yes. 8 hours of standing. yea, it was very tiring, but when you get to see the finished product, poof! stress relieved! i'm just so freakin' happy right now!

thank you thank you, GOD! for this talent! :)

this cake is for my cousin's 17th birthday! I hope you liked the cake :) we love you Denzel!:)

for more info, visit this <3

D for Denzel 

boom! oh yeah!! realized now why i call this a BRICKS cake? it's really making me smile every time I look at this photo. thanks to my cousin, Myles for this photo!:) 

mini version for my family!:)

whew! all worth it! can't wait to sell this cake!!! I promise you guys, you'll like it! I mean, LOVE it!!

If you do not hope, you will not find what is beyond your hopes.
St. Clement of Alexandra

-xac

black and white bricks cake

It’s a 7 layered brickssssssssssssss cake! Yes, B-R-I-C-K-S, bricks! I was so happy to finally make this cake! Couldn’t actually believe it myself. I made a white sponge, black sponge a 

butter cream and a chocolate sauce.

It was my cousin’s 17^th birthday so I decided to make something unique and exceptional 

cake. Not just a chocolate cake with some piping’s on top, I want to go simple but shocking when you dig deeper. A 7

layered vanilla and chocolate cake, and topped with chocolate stone and a letter D (for my cousin’s initial.) using white chocolate chips.

Thanks, to my sister for helping me out in cutting, cleaning and decorating. (My secretary!) J Coz’ my yaya went out so I got no one but her.

I just got some difficulties in making butter cream, so you see I tried this butter cream recipe which calls for egg white-sugar syrup-butter. I made sugar syrup first, and then 

pour it in my soft peak egg whites,

to cook it, but apparently, it didn’t work. It breaks. My sugar-syrup was too little plus, it 

almost gets burned. I don’t know what happened, just a glimpse away, then poof! BURN! You see, when making

icing using egg whites, you have to cook it with sugar syrup, not cook as in, like the sunny side up nor scramble egg thingy, but to temper the egg whites, just to be sure 

there’s no salmonella bacteria in it.

So, in the end, I just made a classic and traditional butter cream which use butter-icing 

sugar-milk- and vanilla essence.

A soft and fluffy cake. It’s not that super moist, because the icing and the chocolate sauce 

will do the work. It’s not good to eat a cake that'll stick in your teeth.

Here’s a little teaser ;)

colorful isn't it? I was actually gonna make a harry potter face and wands and stuff using my homemade candies click :) but sadly, I ran out of time, so to make it look appealing, I just used rainbow colored candy chocolates. ;)

improvised box made by *angeli syiaco 

coz my box doesn't fit the size of  this cake, it's too low for a 7 layered cake, so what she did was to cut    

a bit border of the other box, and just stapled it to the other. how cool was that! creative:)

so here! i'll post tomorrow the other pictures!:) 

everyday baking:) 

-xac

successful mocha

yehey! i finally did it! my home made candies!:) after tons of practice! whew! definitely worth the 

stress! here it is!:) 

can you notice the 4 circles thingy? i hope so!:)

oh well, it's mockingjay ;) logo in hunger games, 

movie. 

and the other 3 below - emoticon :) 

weeeeee that's 100% EDIBLE!

*that's the one you eat in GOLDILOCKS cakes,

the flower candy thingy. ;)









closer look - mockingjay (i know, it's not perfect. but, i'm getting there! SOON!:) 

aaAAHHHH

PAAAAASSSSSTEEEEEEL!!!!:)))

baby colors all the way!:)

i love looking at these icing! so relaxing

and can make you calm!:)













and for the cupcake

mocha cupcake with caramel filling and coffee icing. for more info,  click here <3

the cupcake is so light! if you are a coffee lover, then this one's for you!! I'm not saying that if you 

don't like coffee, you can't eat this, hey, you can always control the coffee flavor. that's why I 

LOVE making my own sweets! you get to control EVERYTHING! from the products you use, 

sweetness level, flavors and all!

It took 10 hours for these candies to dry. depends on the thickness and 
sizes. 














I put a caramel filling inside, just to make a twist in its taste. and, to give a little extra excitement to

the people whose going to eat my cupcakes:) a surprise in short! plus, to have a popping and 

dancing flavor inside your mouth!:) a cake plus a slightly thick sauce will really make an impact to 

it's texture when eating. and, what's a cupcake without icing? put them all together, and what will

you get? a super moist, liquidy mouth-feel, and a light and airy frosting. 

whew! what a day!:) that's it for now, going to make a cake tomorrow!:) excited!


-xac

mocha + caramel

Does everyone know Hizon’s Cake and Pastries shop in Malate?  And their oh-so famous mocha cake

with caramel filling? I know, right? I was so crazy about this cake! Gosh! I could eat a thousand slice of

it! So, tomorrow I’m going to make a version of this cake, but instead of cake, I will make cupcakes. For a

fact that it won’t take a long time to bake and easier to eat.

My version: mocha cupcake with filled caramel and coffee butter cream icing.

Yeah right, I hope it tastes like Hizon’s ;) if so, then HORAY for another achievement! :)

I’ve tried this recipe before when I made this :)

So, what can you say about this, huh?

Okay, my plan: will make my home made 

candy! ;) will post the picture if it’ll be a successful one. 

so, here's for now!:) good luck tomorrow, xac!:) 

cake pops

Ya’ll know what’s the trend now? It’s....... CAKE POPS! Cake + lollipop = cake pops! So basically, it’s just a cake, forms into a ball, and inserted with a stick.

Of course, SWEETS FOR YOU should go after the trends, so that when a customer asks 

for it, I know how to make em’

guys, have you watch a video of cake pops in YOUTUBE? GOD! It’s freaking me out, imagine, they’ll put the WHOLE FROSTING (made with sugar) in cake crumbs?? Define 

*diabetes* gosh! There’s a LOT LOT LOT LOT of sugar in it! And I really hate it!! As I’ve seen in some website, 1 cake pops in U.S. = 240 calories! Oh my! I can’t stand it! Try watching it! And you’ll know what I’m talking about.

So, I told myself when I’m going to make it, I should organize the sugar level in it. Of course, I don’t want any of my customers to feel (umay) in my cake pops! I want them to eat as many as they can.

It’s so easy to make! You’ll just going to mash the cake (use a moist cake so that will be easier to form into a ball) while it’s HOT, meaning, mash it right away after BAKING. Then form into a ball, and then freeze it. Avoid over freezing it, it’ll be sweaty when its 

temperature goes down.

So basically, I cover the cake pops with chocolates. It’s more enticing, luscious and moist in texture. (It comes with different colours) Some people use fondant to cover their cake 

pops. I don’t like using it, for a fact that it’s too sweet, plus it’s not that mouth-watering. You won’t taste the flavour of the cake because the fondant/gum paste has a strong flavour of sweetness.

I tried making a pig, hello kitty and my own characterJ I'm not good in moulding, really. But I’m trying. Thought it’s not perfect in size or shape, that’s fine with me, at least I didn’t give up, and I know, there’s always a room for improvement. ;) So, here are the pictures! :) 

random thoughts in making these!

supposedly, I was gonna make teddy bear, 

but this thing, does not look like one;/ 

hahaha! still happy for the outcome though!:)

i call this eary! (e-ry) 

my pirated Hello Kitty.

I've been a fan of her since I was a kid, and

I'm so desperate to make one. 

:)

butterfly with vermicelli sprinkles

abstract 

piggie!:) okay.. okay! I know it's messy! coz I had trouble 

with the eye it's too heavy ( I used gumpaste for 3D look only) 

favorite quotes that I read before, 

*i'll stop loving you when the pigs fly :)

open heart. *too wide! ;/ ugh!

flower shaped with sprinkle ball.

*dirty nails, coz of black food coloring;/

look at the stars, look how they shine for you, in everything that you do 

*yellow by coldplay!:)

BEFORE and AFTER

*butter cake + brownies for cake pops.

*colored chocolate for coating

*toppings: candy sprinkles and gumpaste for 3D look

soo happy to make these babies! they're NOT sweet. I PROMISE! for sure, once you eat it, 

you'll ask for another pops again! :)) 

*should I open an on-line store? I'm planning on doing a fan page first and uploading some of my works, then i'll accept customize orders. what do you think?? 

*can I really do this? sigh.. HELP Me, GOD!

-xac

sansrival

 It was the 21^st birthday of my boyfie last July 26. I surprised him by giving him a roses, and a sliced of chocolate cake + letter. J I was not even satisfied for my 

gifts coz it was just a rushed! I had a 30 minute- break, and from CSB hotel (AKIC) I took a ride (pedicab) just to go to a blossom shop next to yellow cab. I wanted to 

grant him something special; something that he can never disregard.

There was one night when he called me just to say that he was so sad because the 

Red Ribbon Bake Shop will no longer sell Sansrival (btw, his favourite) and I was like, huh?? Eh? Oohhhkkaaay???

Hahahaha! Really, I don’t know what I should feel that time. So, I just told him not to think about it anymore, and I’ll be the one who’ll make it for him. (Such a cutie baby!) J

So, since the classes were suspended last August 8, I decided to bake sansrival just for him! 

upper left: that is raw meringue. basically, sansrival is just made out of egg whites, sugar, and nuts (I used walnuts) the texture should be crunchy, and should stick in your teeth once chewed. I achieved that:) hooraaay!

upper right: french butter cream. it's egg yolks, plus simple sugar syrup and butter plus, vanilla essence. I find this hard to make, because you need to be concise in the temperature of the syrup. that syrup will be the one to cook the yolks. it should reach around 230 degrees Fahrenheit or 108 degrees Celsius. what I've done is that i cooked longer the syrup closely to smoking point, just to give my butter cream a nutty flavor. then, lastly, mix it with softened butter.

lower left:  finished product. presenting, Sansrival with walnuts!:) I topped it with candles, just to celebrate his birthday! (me so sweet!!)

lower right: happy tummy!!! :)))) 

happy birthday to my boyfie! thanks for being there for me when I don't/need you! sorry for being mataray/moody. I can't promise you to be the perfect girl friend for you, but I promise you to be the best girl friend as I can be. :*

photo dump!:)

chained forever.

ang pangit mo babylove!

hally:) loveyou!!!

it's nice to know that someone actually appreciate your effort.

-xac

cinnamon rolls

The sun is up so dazzling. I miss seeing you! I miss the warmth that you bring! I miss the light that you glow! Thanks for showing up again on us. Thank you God, for the conditions today. Let us all pray for those people who are in need and help them to pass these terrible nightmares.

A hot, delicious, soft and fresh cinnamon rolls is perfect for todayJ this morning, I woke up around 8, and can’t go back to bed anymore, so I just decided to bake cinnamon rolls, and besides, it’s my cousins request for her birthday! (I can’t resist this girl! I just so 

freakin’ love her!)  It was one of my gifts to her sweet 16^th! :)

I’ve known this recipe since last term when I took up baking and pastry class. I love 

kneading dough! And it was really an accomplishment in building your own bread! Seeing the dough rise 

after resting for 1 hour is L-O-V-E. It doubles its sizes!

Tips when making breads:

1.    Always use fresh eggs.

2.    Use room temp water.

3.    Pour water on the yeast to activate it. (remember yeast is alive)

4.    Feed it with sugar

5.    Always add the salt last, if not, it will kill the yeast.

6.    Use 100% butter NOT margarine.

7.    Let the dough ferment (rise) before baking it. Its much faster to ferment in a room tempt area.

8.    When done fermenting, punch it to release excess gas. (carbon dioxide)

9.    Prevent over proof! It will look much dissimilar, flatter, disk like, and thick, hard to bake throughout.

10. And lastly, bake it. Serve it while its hot! :)

 here is a picture of a dough after fermenting. (not my own picture) just to give you guys an idea of what it looks like.

 my cinnamon rolls!:)) see the filling ooze out? oh yeah! i added a bit of chocolate inside just to give it a little twist. it's very fluffy like a babies bumbum!:) hihihi! btw, i forgot to add the egg, good thing, i remembered it, and instantly mix it in the dough before resting it. glad it was a success!:) 

*happy birthday cousin! i love you very very much!! you know that! and, words are not enough to tell you how much grateful I am to have you!!!!! 

photo dump!:)

through the years that we've been together, i love you more each day.

cheers for our unending sistership/sisteret/sisterhood!:)