My Drive

Seriously, no matter how much you love what you're doing there are times when you feel tired and want to stop and that's what I'm feeling right now. Now don't get me wrong, I really really like and love what I'm doing and I am devoting my time to it but after having my vacation for at least 2 months I'm feeling too lousy and trust me this time it's really really bad.. 

I just hope that my drive would come back soon haha... :) I'm planning to make 2 wedding cakes one for display so a cake dummy it is and second a real wedding cake to be delivered at Araneta Center this 27 of July :) For this event yes I am excited in making the cake yes I am excited too  I just need that "kick in the butt" to get my lousy self to get going again hahahaha :) I saw some multiply sites adorned with beautiful cakes by different cake artists and I am so inspired by it that's why I want to make one but just for a display :)


Oh do check out my site at http://sweetblisschef.multiply.com

Father's Day

Since Father's Day is fast approaching you might want to gift him with our scrumptious cakes and pastries! Visit us and see what other delights we can offer you! - sweetblisschef -

The Secret Donut Recipe

The secret donut recipeI was so psyched up with my business these past few days that I decided to make a "New Product" for sale to students this coming June the start of classes. 

I tried making Donuts and used this recipe that a friend of mine had given and was advised to try it.  Yes I did make the dough but I encountered a problem with it.

1. The recipe said to proof the dough for at least an hour before rolling it out. As it turned out, the time given is really really short and it turned out very gooey in texture. Since the dough is gooey, you'll have a hard time on rolling it.

After experiencing this bad recipe (I'm sorry I really can't share it with you for some reason) I searched and looked for a very good one and tried making it. While searching at Google I stumbled upon this recipe which is labelled as "THE SECRET DONUT RECIPE". Curiosity got out of me plus I saw that it's very easy to make and less ingredients to use, I tried to follow through the video and Voila!!!!!!! I really found the BEST Secret Donut Recipe EVER!!!!  Since I'm going gaga about this recipe you might want to try it out also. I attached the link as to where I saw this video. 

This is so good I PROMISE!

Ingredients:

Vegetable Oil (for frying) [IDEA: you may also substitute this: Corn Oil]

Yeast 5 tsp.[I used: INSTANT DRY YEAST]

Milk, Warm 1 Cup

Potato 1 pc or 1/2 cup

Flour 2 cups

Sugar  1/4 cup

Salt 1/2 tsp

Directions:

1. poke some holes through the potato and microwave it for 5 minutes then mash it. 
2. Put the yeast to the warm milk and add a pinch of sugar. The milk should be warm enough that you can touch it just so you could activate the yeast.
3. Mix all the remaining dry ingredients. FLOUR + SUGAR + SALT + POTATO (mashed)
4. Add the yeast mixture to the dry ingredients and cut in using a pastry cutter or fork then add 2 Tbsp. Oil let it sit for 5 minutes. [you may add more or less flour depending how you want your dough to be and depending on the weather on your area]
5. Knead the dough. Roll the dough to at least 1/2 inch thick. Use a donut cutter if you have one or any cutter will do, flour the cutter first so the dough won't stick to it.  [donut cutter size will depend on you]
6. Preheat the pan and Oil til it reaches 375 F, you may use a candy or deep frying thermometer for this. Make sure the oil is at least 1 to 2 inches high, because if it's lower than that it might get burned easily.

I will be posting the photos of the products tomorrow so check it out and do try this one out!

French Pastries

Just made some Mille Fuille, making the puff pastry dough is harder than making the pastry cream inside whew.... for recipes do comment and will post asap! anyhoo, please do check this photo out :) not much for the plating but  the dessert is so yummy!

Pavlova with Love

We made this Rustic Pavlova for our baking class and it did turn out great.. the only thing is that when you are not going to consume after plating the dessert the end result is a mushy type of Pavlova one like a melted Ice cream or a smoothie.. haha :)

Candied Cherry Cheesecake

Well, I made some cheesecake yesterday with different toppings... Strawberry cheesecake and of course the new famous in town was the Candied Cherry Cheesecake. Please see the recipe below:

Cheesecake: 8inch
80g       Graham
30g       Butter, melted
300g     Cream Cheese
2.5ml     Vanilla Essence
2 pcs     Eggs
2 pcs     Egg Yolks
105g      Sugar, granulated or caster sugar is accepted
5g          All Purpose Flour

Topping:
Marachino Cherries ( you can buy in any groceries)
Egg Whites (for Meringue)
30g Sugar, granulated/ caster/ 10x
1/4 tsp cream of tartar

1. Combine graham and butter and put in the pan and refrigerate for 30 mins.
2. For the filling, cream the cream cheese add the sugar and flour and mix until well combined then add the     eggs one at a time.
3. Bake for 300 F for 30-45 mins or until a cake tester inserted comes out clean
4. For the topping, Beat the egg whites until shampoo stage then add the cream of tartar until the egg whites lighten and fluffy and then add the sugar and beat until Stiff peaks are formed.
5. Make some shells for the border of the cheesecake then add the cherries in the center of the small border.

 

 

Dessert Table Menu

Dessert Table Menu

**
Mango & Ube Sticky Rice
French Macarons
(Espresso, Mocha, Mint, White Chocolate)
Mini Fruit Tarts
Custaroons / Mini Custard Pies/ Creme Brulee/ Flans
(original, white chocolate, choco-basil, Dark Chili)
Mamon
(cheese, cinnamon cheese, ube-macapuno)
Eclairs/ Profiteroles
Croquembouche
Panna Cotta
(Original cream, Chocolate, Hazelnut)

**
Brownies
(triple chocolate, Marbled Cream Cheese, Choco-espresso with Cashew)

**
Cupcake

Red Velvet / Pink Velvet + Cream Cheese Frosting
Carrot Cupcake + Cinnamon Cream Cheese
Chocolate
Vanilla
Orange Butter Cake
Coconut + Coconut Cream Cheese
Banana/ Banana & Raisin + Cinnamon Cream Cheese Frosting

**
Cakes / Tea Cakes

Pink Cake/ Red Velvet + Vanilla Buttercream + Pink Chocolate/ Red Chocolate Ganache
Mini Cheesecakes
Strawberry Shortcake: Chiffon + Strawberry Filling + Whipped Cream
Cream Cheese Cake: Chiffon + Strawberry Filling + Cream Cheese Frosting
Lemon Chiffon Cake + Candied Walnuts + Whipped Cream
Chocolate Fudge Cake
Carrot Cake + Pineapples + Walnuts + Cinnamon Cream Cheese
Chocolate Cake + Crunchy Caramel + Sating Icing
The Ultimate Cake
(Chocolate Chiffon + Chocolate Ganache + Nutella + Almond + Baby Chocolates
Banana/ Banana & Raisin + Cinnamon Cream Cheese

**

Cookies

Sugar Cookies, Two-toned Chocolate, Chocolate Chip, Oatmeal & Raisin

**

Puff Pastry

Pain AU Chocolate

Torsade

Danish

Note: We accept Client Request for pastries or desserts not included in our list.

OTHERS:

Buttercream Based Fillings or Frostings

(flavors, fruit, nuts are mixed for a more delicious filing)
Also used as Cupcake Frostings

Vanilla
Chocolate
Mocha
Lemon
Peanut Butter
Hazelnut Frangelico
Oreos & Cream
Caramel
Nutella

Custard Fillings:

(fresh fruits can be added to the custard or )

Chocolate
Vanilla

Other Fillings:

Chocolate Ganache
Chocolate Mousse
Cream Cheese
Chocolate Fudge
Crunchy Caramel

**Premium Fillings can be added for an additional Cost**

Icing Options

Buttercream

Fondant

tOur Dessert Table Menu Is Highly Customizable

Pain Au Chocolat Cravings

This recipe is soooooo tried and tested! I have been making this sweet bread for almost a month already and have been eating it constantly regardless of my diet hahahaha! 

This recipe doesn't call for puff pastry doughs, this is just a simple sweet roll with lots of chocolate inside! When I made my first batch of this love of mine, every one said that the bread is bland and the bread is a little bit tough (not a total epic fail). Well we Filipino's like our breads with a hint of sweetness.... so on my second attempt I revised the recipe that I found on a book and make it to my own and trust me it came out really good and in a matter of minutes the dozen of baked chocolate breads was gone in a matter of minutes! You can make this one by hand since it is relatively very easy. 

Pain Au Chocolat 

• 250 g          All Purpose Flour
• 2 tbsp         Butter
• 1/2 tsp        Salt
• 5 tbsp         Granulated Sugar
• 3/4 tsp        Yeast
• 2 pcs.         Whole Eggs, beaten
• 3 tbsp         Milk, scalded or warmed

 

Chocolate filling: you may use dark, bittersweet or milk chocolate. The weight or size will depend to your liking.

Directions:

1. Sift: flour + salt + sugar + yeast
2. Add: Cut in butter using a fork until it resembles like a coarse bread crumbs. Add the beaten eggs using the fork and lastly add the milk (you may adjust the milk quantity if the mixture is still dry and add more.) Put flour on the working area and knead the dough for 5 minutes or until the dough is smooth and elastic. Transfer to a slightly oiled or buttered bowl and cover.Let it rise for 45 minutes to 1 hour or until double in size. 
3. Transfer the dough to lightly flour dusted work area and knead for at least a minute and cut into desired weight or pieces. Shape the dough to your liking, flatten each dough and put the chocolate inside and close it by pinching the edges of dough so the chocolate is sealed inside.
4. Bake: 375 degrees F to 400 degrees F (200 degrees C) for 10 to 15 minutes.

Notes on my testing:

1. I normally scale my dough 40g per piece and usually yields a dozen or more and the chocolate at least 25g to 35g depends on how chocolatey I wanted it. you may also alter the sugar content of the bread depending on your dietary needs the lowest that you could go is 2g.
2. If you are going to use active dry yeast, mix the sugar + salt + yeast + milk (make sure the milk is warm enough at least 100 degrees F or if you can touch it without burning your finger) then add to the flour. Same procedure for the remaining ingredient. 
3. I also tried prolonging the first half resting period for at least 2 hours and an hour for the 2nd proofing or resting ( I used instant dry yeast when doing this test) the result is much greater. The bread is softer and the crumbs much nicer, though you can still follow the same resting time as suggested in the recipe but if you have more time and can wait you can also try this one. When using active dry yeast, the resting period is a little bit shorter since the yeast has been activated already by the warm milk. My suggestion once you see it double in size and press your finger tip to the dough the indentation will spring back this is how I do my baking :)

See? Easy does it. Baking this bread is simple and is purely Sweet Bliss in every bite! Feel free to comment or suggest anything :)

Testing and Baking: Out & About

I have come to do this blog because a lot of people has their own versions of each type of recipe and with this different variations "We" (the readers) are confused as to what is really good . Well my blog is all about testing recipes. Testing ay recipes that you would want me to test and of course to say if it's really good or an epic failure.

As a professional baker, I would want to say that I have my own recipes already though I'm continuously researching, developing, experimenting and testing a lot more. I've also tried to test some recipes which are posted through the net and I must say some are really good and some turned out bad.

I would like to think that this blog is an aid, an aid for the home bakers and people who would want to bake and wouldn't want to waste energy and money. You could send me different recipe's to try out for you or maybe I could attach my own recipe's for you not to try but to do. I am also going to post other published recipes that I could recommend.