White Is the Color of Sin

It's weird how we associate the color white with goodness, when some truly evil things come in white packages.

At a shoot for another mag, I got cupcakes and some cake to style a couple of setups. Some wonderful home bakers supplied us with these so-good-they're-bad treats (all white, as I requested):

The lovely Dessert Fairy, Karla Hernandez, provided us with equally lovely cupcakes.

Pretty cupcakes in full bloom

She can do colorful icing, but for this shoot, she stuck with white, and even tweaked her cake recipe to come up with the whitest cake possible. Since I needed them for a floral setup, I requested that the frosting be made to look like flowers or just a simple swirl. She gave me both. As I looked into one box, I admired the lovely toppers, before she even pointed out that she created different "blooms." She actually rattled off real flowers as she pointed to each cupcake, so I'm kind of convinced that she moonlights as a florist.

Karla lived in the US for a while, and so was used to US ingredients. When she got back to the Philippines, she was aghast to find that the quality of the ingredients here is rather...different, to say the least. She has experimented with many different brands (she's still on a quest to find the perfect non-gritty confectioner's sugar, but she's found some she could live with), so you can be sure that you're getting quality stuff.

Gay Vazquez sent us a macadamia sansrival that the Yummy Magazine managing ed was raving about.

You'll go nuts over this update on the sansrival.

Our photog had his eye on this cake in between setups, and when we finally gave him the go-signal to chow down, I could hear him praising the almighty.

Gay describes this cake as "four layers of wafer mixed with nuts and frosted with rich and pure buttercream frosting that is melting in your mouth and topped with chunky macadamia big enough for the eyes to see and the mouth to feel. Gets better the longer it stays in the freezer." It is very very sweet, but the nuts--being so large--temper this sweetness.

And the last in this three-dessert feast is the tres leches by Karen's Kitchen.

Mapapa-"leche!" ka sa sarap!

Karen is known for producing cakes that have made it onto some "10 (or 20) best" lists that have been well-circulated on the net. The tres leches is made by soaking the cake in three different kinds of milk. The center is all gooey and milky, encased in a surprisingly soft and not at all soggy cake. These are all surrounded by a thin layer of smooth icing and topped with big white chocolate shavings. I can only have small slices at a time due to its richness. But I could certainly have several slices staggered throughout the day!

Of course, after we shoot, we eat. Just another reason I love my job.


Contact The Dessert Fairy through 0928-5241166 or email dessertfairy@mac.com. You can also check out her stuff at dessertfairymagic.com.

Get your own 7 x 11 macadamia sansrival for P900 (kasuy sansrival is P650). Call Gay Vazquez through 0917-3010615 or (02) 631-0125.

Come face to face with sin itself by ordering a tres leches cake for someone's birthday...or no occasion at all. Contact Karen's Kitchen through 0917-5394986 or (02) 898-2280. See more of her goodies at karenskitchen.com.ph.

Chocolate Oblivion and More at Swanky GB5

Lots of people are thrilled that Baba Ibazeta-Benedicto has opened her Classic Confections flagship store at swanky new Greenbelt 5. I got to try her Nono's Chocolate Oblivion some months ago, when Yummy Magazine was working on their dessert special. People were raving about this cake, although honestly, it's not a personal favorite. Let's chalk it up to personal preference--I think I like my cakes a tad sweeter and with much less stuff to distract from the chocolate. But hey, this baby wasn't voted a Yummy favorite and one of the top ten desserts in Manila (by Food Magazine) for nothin' so it's worth checking out.

The famous Chocolate Oblivion (P145 for an individual serving, P895 for a regular cake) has two layers of chocolate cake, dark chocolate cream filling, walnut praline bits, and cocoa powder. It's a nice play of different textures--the chocolate cream is smooth, the praline bits crunchy, and the layer of cocoa powder coats your tongue.

I just got stuff for takeout since H and I had just had stuffed ourselves at dinner and were raring to head home to sleep. (Kain-tulog! This is the life! Haha.) Besides, there weren't any free tables--Classic Confections has quite a following. I decided to get me a Calamansi Bar--needed something to wipe out the after-dinner umay, and since I love a good Lemon Square, this treat appealed to me. It was OK--I wished there were a thicker layer of the calamansi topping though. If I could find a Lemon Square or Calamansi Bar with 1/4 crust and 3/4 lemon/calamansi topping, I'd be in heaven!

Calamansi Bar (P180/doz, P345/2 doz): shortbread crust topped with calamansi filling and dusted with powdered sugar

They had a lot of other yummy-looking treats and I wished I could've tried all of them. (For blogging purposes. I swear.) There was a banana cream pie, a rum cake, a lemon torte (ooh!), a mocha sansrival. In the Yummy interview, Baba said she was particularly proud of her cheesecake, so that should be interesting. She's also got cookies, and I'm eager to get me some of her almond crunch (toffee candy made with whole roasted almonds and semi-sweet chocolate). I'm guessing they taste like those Almod Rocha-type bits that I buy from Christmas bazaars. A lot of the stuff comes in pretty packaging, too, so they would make great gifts.

GB5 looks like another eating destination, albeit a sosy one, what with all the newly opened restos. No matter where you choose to have lunch or dinner, you're most likely going to end up at Classic Confections for a sugar rush to cap the meal.

Classic Confections, 2/F Greenbelt 5, Makati City; tel. (02) 746-2773, 490-7896; mobile 0917-5245892; URL classicconfections.net

Goin' Bananas (and Apples)

Ahh, finally! A new post! Been incredibly busy, so I have a backlog of about three or four resto writeups, but hey, this is a start!

There's a new food/coffee joint along Katipunan, right where City Jam used to be. It's called Banapple and I've been there about four times in the last three weeks. Haha. It's owned by a friend of mine (Maricel Jimenez, together with husband GJ), but even without the connection, I'd still keep going back.

(Top) Banapple is now open! (Above) The interior. These photos courtesy of GJ Jimenez.

The name is a play on the cafe's two bestsellers: the Banoffee Pie and the Apple Caramel Crumble. The Banoffee Pie (P480/whole, P65/slice) has been a favorite for a while now. Even before the cafe opened, my family would order it from Maricel, who supplied (and still supplies) cakes, pies, and pastries to places as far as Baguio! (The Baguio peeps actually pick up the goodies from Manila--an indication of how yummy her stuff is!) It's got a graham-cracker base, a banana and caramel filling, and a topping of whipped cream and chocolate shavings. If you've got a major sweet tooth, this is definitely the pie for you!

The Apple Caramel Crumble (P560/whole, P75/slice) is Maricel's crusty take on apple pie. Other Banapple goodies to try: Snicker Fudge Cheesecake, Cadbury Gold Oreo Cheesecake, Strawberry Cheesecake (unlike other cheesecakes, this one has no umay factor!)...the list goes on and on! Add P30 and you can get any of the pies or cakes a la mode! Mmmm. I couldn't get enough of the huge chocolate chip cookie, served warm and topped with vanilla ice cream. I'm drooling just thinking about it.

Aside from cakes, pies, and pastries, Banapple also offers meals. Try the dory with rice (P145--I've had it three times, I think--and each time I polished off the generous serving of rice). The tapa (P120) is on the sweet side, and it comes with these creamy scrambled eggs. "People don't order extra rice," Maricel tells me, "but they order extra eggs. Each serving has two eggs, so they end up eating four eggs!" There are also pasta dishes, sandwiches, and savory pies. All entrees are just P85 to P150. Plus they've got coffee, specially blended for Banapple. All in all, a great, inexpensive place to hang out with friends!

(Top to bottom) The tapa served with lots of rice and delicious eggs; one of my favorites: the dory, also with a hefty serving of rice and some carrots; banoffee pie!

Banapple is located along Katipunan (across Kopi Roti). It's open every day from 7:30 a.m. 'til about 11:00 p.m.