ingredients :D

1. Ingredients:
1 kilo ube yam root
1/2 kilo gabi (taro root)
1/2 cup margarine
3 cans condensed milk (12 ounces)
2 can evaporated milk (12 ounces)
1/2 cup dairy cream
1/2 cup grated cheese
1/4 kilo sugar
2 cups of water
Procedures:
1. In a big pot, boil the unpeeled ube yam and
gabi and simmer for about 30 minutes.
2. Peeled the ube yam and gabi after draining
and cooling.
3. Grate the ube yam and gabi.
4. In a casserole, add water and bring to boil.
5. Add sugar to boiling water and put the
grated ube yam and gabi.
6. Put the margarine and dairy cream and mix
well.
7. Keep mixing the ingredients for 30 minutes
and add condensed and evaporated milk.
Continue to mix for another 15 minutes or until
sticky and add grated cheese while mixing.
8. Remove from heat and let cool and place in
the platter.
9. Refrigerate before serving
Notes:
• You may add latik or fried coconut milk
solids on top of halayang ube.
• You may also spread additional margarine
on top.

2. Ingredients:
4 cups coconut milk
3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut
Cooking procedure:
1. Pour the coconut milk in a cooking pot and
bring to a boil.
2. Add the sugar, condensed milk, and whole
sweet kernel corn then stir until all the
ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then
whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in
the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture
reaches your desired thickness
7. Pour the mixture in a serving tray then
arrange and flatten the top using a flat tool such
as a wooden spatula
8. Allow to cool down then refrigerate for at least
1 hour
9. Garnish with toasted grated coconut (or latik if
available)
Coconut Macaroons are chewy cookies that
contain a lot of sweet shreded coconut. This
pastry is popular here in the United States

3. and is usually dipped in white chocolate for
additional flavor.
Ingredients:
14 ounces (about 400 grams) Sweet Shredded
Coconut (or Desecated Coconut)
1 cup butter
½ cup brown sugar
3 pieces raw eggs
14 ounces condensed milk
Procedures:
1. Place the butter in a big bowl and cream using
a fork
2. Add-in the brown sugar and mix well
3. Add the eggs and condensed milk then
stir/beat until all ingredients are blended
4. Put-in the Sweetened Shredded Coconut and
distribute evenly with the other ingredient in the
mixture
5. In a mold (with paper cups if possible), place 1
tablespoon of the mixture on each of the cups
6. Pre-heat oven at 400 degrees Fahrenheit for
10 minutes
7. Bake the Coconut Macaroon mixture for 30
minutes or until color turns golden brown.
8. Serve during dessert or snack time. Share and
Enjoy!
Ingredients:
12 egg yolks
2 cans condensed milk (14 oz.)
5 cans small evaporated milk

4. 2 cups fine white sugar
2 tablespoon vanilla or
¼ teaspoon grated dayap rind (optional)
You will also need the following:
Llanera
Steamer
Strainer
How to make the Caramelized Syrup :
In a stainless steel pan, dissolve 3/4 cups of
sugar, add 1/4 cup water over medium heat, do
not stir, just swirl the pan gently, caramelize in
low heat if you don't want it burnt. Pale brown
means sweeter and too dark means bitter. When
you have achieved the desired color, pour the
syrup in the llanera and make sure to coat all the
parts of the pan.
How to make the Custard:
In a mixing bowl, combine all the egg yolk,
condensed milk, evaporated milk, sugar and
vanilla. Use a whisk to mix thoroughly but gently
to prevent bubbles from forming. Remove any
solids by using a strainer.
Pour the mixture in the llanera and cover it with
an aluminum foil, so that the moisture from the
steam won't come in the pan as it will become
watery.
Steam Cook for 40-45 minutes, or until knife
inserted in the center comes out clean.
Remove the llanera and let it cool at room
temperature. Then refrigerate for several hours
before serving.
To unmold the leche flan- run a sharp knife
around the edge and carefully invert it unto a

5. platter or serving dish, let the caramelized sugar
flow over the leche flan.
Ingredients
1/4 c. of butter or margarine, softened (not
melted)
1 c. of flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 c. of milk
4 egg whites
slices of any quick melting cheese (you can also
use slices of salted eggs or white cheese
)
Instructions
In a bowl, sift together the flour and baking
powder.
In another bowl, cream the butter (or margarine)
with three tablespoonfuls of sugar. “Cream”
means to beat until light in texture.
Add the flour mixture and the milk alternately
into the butter-sugar mixture mixing as you add.
Beat the egg whites until stiff. I did this with an
electric mixer but you can use a wire whisk
instead if no electric mixer is available. Using a
wire whisk to beat the egg whites until stiff will
exercise you arm muscles tremendously. I did
that a couple of years ago. We just moved to the
suburb and most of my kitchen stuff were still in
boxes and I couldn’t locate the electric mixer so I
used a wire whisk. I did it once and never again.
Anyway… stiff means that when you lift the
beaters (or wire whisk), stiff peaks are formed on

6. the surface of the egg whites. “Stiff peaks” means
the tips do not bow down.
When peaks start to form, sprinkle the remaining
two tablespoonfuls of sugar (I usually do this
during the “soft peaks” stage) and continue
beating until stiff peaks form. Fold the egg whites
into the flour-milk mixture. “Fold” means to mix
lightly and carefully so as not to break air
bubbles. When you beat the egg whites, the
volume triples because of air bubbles which will
make the puto light and soft so you do not want
to break them
Ingredients:
1/4 cup butter or margarine, softened (not
melted)
1 cup flour or rice flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 cup of milk
4 egg whites
slices of any quick melt cheese (or slices of
salted eggs or white cheese)
Directions:
1. Sift together flour and baking powder in a
bowl.
2. In a separate bowl, cream the butter (or
margarine) with three tablespoonfuls of sugar.

7. 3. Add the flour mixture and the milk alternately
into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. When peaks start to form, sprinkle the
remaining two tablespoonfuls of sugar. Continue
beating until stiff peaks form.
6. Fold the egg whites into the flour-milk mixture.
7. Add pandan leaves or pandan flavoring other
flavors you choose.
8. Fill the puto molds or muffin pans until about
3/4 full.
9. Top with cheese slices.
10. Steam the puto for about 20 minutes. Place a
towel or muslin (katsa) in between the pan and
cover if you’re using a metal steamer. The cloth
will catch the steam thereby to avoid the
condensation from falling into the puto mixture
which will prevent them from rising properly.
11. Cool before removing from the molds to retain
their solid shape.
Enjoy your puto with the traditional dinuguan
Try this Brazo de Mercedes recipe and let me
know what you think.
Ingredients:
10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk

8. Cooking procedure:
1. Combine egg whites and cream of tartar then
beat using an electric mixer until soft peaks
form.
2. Make the meringue by gradually adding the
granulated sugar while mixing the ingredients.
Continue mixing until the texture is semi-firm.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place wax paper on top of a cookie sheet or
large rectangular baking pan and grease the
surface.
5. Place the meringue on top of the greased wax
paper then spread evenly using a spatula.
6. Bake the meringue for 20 to 22 minutes or
until the color of the top part turns light to
medium brown.
7. While the meringue is in the oven, make the
filling by combining the egg yolks and
condensed milk in a small cooking pot. Apply
heat and cook the mixture while continuously
stirring until the texture becomes thick.
8. Add the vanilla extract to the condensed milk
and egg yolk mixture, turn off the heat, and mix
thoroughly. Set aside.
9. Remove the meringue from the oven and cool
down for a few minutes.
10. Sprinkle the confections sugar on top of the
meringue then place wax paper on the top part of
the meringue followed by a similar sized baking
pan or tray. The meringue should now be in the
middle of two baking trays.

9. 11. Flip the meringue: the new cookie
sheet/baking tray placed on top should now be
below. Remove the baking tray and the wax
paper (you should now see the opposite side of
the baked meringue) then spread the filling
(cooked egg yolks, condensed milk, and vanilla
extract mixture) over the meringue.
12. Roll the meringue. Complete rolling side to
side starting at the longest side. Make sure that
the layer with filling is rolled inward.
13. Transfer to a serving plate then serve.
14. Share and enjoy!
Moist Banana Cake
4 whole eggs (about 1 cup eggs)
1 cup granulated sugar 1/2 cup brown sugar
1/4 cup molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup fresh milk
1 cup cooking oil
1/4 cup quick cooking oatmeal
2-1/4 cups all-purpose flour
1-1/2 cups overripe banana (bongolan, lacatan or
latundan)
Pre-heat the oven to 350°F or 175°C.
Line a 9x5x3-inch loaf pan with wax paper.
Beat in a bowl with a hand mixer at high speed or
heavy-duty mixer for two minutes the eggs,

10. granulated and brown sugar, molasses, salt,
baking powder, soda, cinnamon, and nutmeg.
Turn the mixer to low, and add milk and cooking
oil. Mix for a few seconds to blend. Add flour
and oatmeal, and mix until there is no more
visible trace of flour. Add the mashed bananas.
Increase the speed to high, and mix for another
30 seconds.
Pour the batter and spread on the lined pan.
Bake for 70 minutes or until a cake tester or
barbecue stick inserted in the cake center comes
out clean. Cool in a pan, then loosen out and
invert. Remove the wax paper.
You can also bake the batter in 24 paper-lined 2-
1/2-inch muffin pans for 20 to 25 minutes.
Chef Erns’ Top 5 Banana Cakes
There is only one entry in this week’s list of top
banana cake: the Baguio Country Club banana
cake. The highest quality in taste, this dessert
will be moist even if refrigerated for days. I’ve
tried many other kinds of banana cake, but this
is the best.
Ingredients

11. 1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove
from heat, and stir in sugar, eggs, and 1 teaspoon
vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt,
and baking powder. Spread batter into prepared
pan.
Bake in preheated oven for 25 to 30 minutes. Do
not overcook.
To Make Frosting: Combine 3 tablespoons butter,
3 tablespoons cocoa, 1 tablespoon honey, 1
teaspoon vanilla, and 1 cup confectioners' sugar.
while they are still warm.
Brownies Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar

12. 1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped peanuts(optional)
Creamy Brownie Frosting:
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Brownies Cooking Instructions:
heat oven to 350°F. Grease 9-inch square
baking pan.
Stir together butter, sugar and vanilla in bowl.
Add eggs; beat well with spoon.
Stir together flour, cocoa, baking powder and
salt; gradually add to egg mixture, beating until
well blended.
Stir in nuts, if desired. Spread batter evenly into
prepared pan.
Bake 20 to 25 minutes or until brownies begin to
pull away from sides of pan.
Cool completely in pan on wire rack.
Prepare CREAMY BROWNIE FROSTING; spread
over brownies.
Cut into squares. About 16 brownies.
Creamy Brownie Frosting:
Beat butter, cocoa, corn syrup and vanilla in
small bowl until blended.

13. Add powdered sugar and milk; beat to spreading
consistency.
about 1 cup frosting.
Read more: http://www.pinoyrecipe.net/brownies-recipe/#
ixzz1eNxmAzZZ
Cassava Cake Ingredients:
Cake:
2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve
1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for
Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for
Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut
Topping:
3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream
Cassava Cake Cooking Instructions:
Preheat oven to 325° f.
In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased
rectangular pans.
Bake until top is no longer liquid (approximately
30 minutes).

14. Mix topping ingredients well and spread evenly
on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes
completely.
Slice each cake into 24 equal squares.
Read more: http://www.pinoyrecipe.net/cassava-cake-
recipe/#ixzz1eNyqoL5C
The Chocolate Cake Recipe
Ingredients
Mix A- Mix below
1 cup Hershey’s Cocoa
2 cups boiling water
(mix the above till smooth then cool)
Mix B- Mix well in plastic
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
- Prepare the rest of the ingredients below
1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla
Procedure
1. Cream butter; add sugar gradually. (Make sure
butter is soft when starting to cream). Cream; till
light and fluffy.

15. 2. At low speed, add eggs, one piece at a time,
mixing thoroughly after each addition. Add
vanilla.
3. Add Mix B in fourths and Mix in thirds
alternately, ending with Mix B.
4. Bake at 350 F for 25-30 minutes in two or three
9″ round layer pans. Cool 10 minutes. Turn out
onto wire rack.
5. Add fudge icing (see recipe below) to the top
of one layer then combine the two layers to ice
the whole cake.
The Fudge Icing
Ingredients
1 can condensed milk
1/2 cup cocoa
1/4 cup butter
1. Mix milk and cocoa with wire whisk or wooden
spoon until smooth. Strain through a wire
strainer.
2. Cook mixture in double boiler. Stir
occasionally- when thick, remove from fire and
add butter thoroughly.
3. Add desired flavor.
4. Use this icing right away. Keep bowl in double
boiler to maintain warmth.
Other notes
1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick
icing clinging to the sides of the bowl.
Continually scrape sides of bowl until icing
becomes very thick.
3. Do not over cook or else you will have a fudge
candy.

16. Another Fudge Icing Recipe
3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated
milk + 1/3 cup water)
1 Tablespoon butter
vanilla
1. Mix sugar, cocoa, cornstarch and milk making
sure there are no lumps.
2. Cook until thick.
3. Take away from fire and add butter and
vanilla. Mix well
(Tip from Lisa, a reader: It should be noted that
the icing should be cooked over the lowest heat,
stirring constantly until it is thick enough to coat
the back of a spoon without dripping. The icing
does thicken as it cools so it must be stirred
every now and to prevent a film from forming on
the top. It may take a couple of times to learn
when to stop cooking it, but I think it well worth
the effort. )
Update- It seems most of the readers can’t get to
make fudge icing the right way. I will give you
another chocolate icing recipe to use called
Easy Chocolate Icing
1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)
4 tablespoons (more or less) HOT water (boiling
hot water preferred)
Directions:

17. 1. Cut in margarine with cocoa, salt and
powdered sugar until it resumes the size of
cornmeal
2. Add water, 2 tablespoons at a time mixing until
smooth.
NOTES:
*The icing can be used to simply frost or pipe
out designs on the cakes. Just add more
powdered sugar.
* It is very important to sieve the sugar before
using
MOIST CHOCOLATE CAKE
INGREDIENTS:
4 cups all purpose flour
3 cups sugar
9 tbsp cocoa powder
1 tbsp instant coffee
1 tbsp baking soda
1 1/4 tsp salt
1 1/4 cups vegetable oil (can use canola oil)
3 cups water
4 tbsp (1/4 cup) white vinegar
vanila (optional)
PROCEDURES:
Preheat oven to 180 175 degrees celcius or 350
325 degrees F. If baking cupcakes, use the higher
temperature to get a good dome.
Don't forget to lower temperature by 10degC or
25degF if baking on a dark or non-stick pan.

18. Grease a 10x14 rectangular or two (2) 10x2 round
pans or line muffin pans with baking cups. One
recipe will make about 40 3-oz cupcakes.
Mix all the dry ingredients thoroughly and make
a well in the center.
Add the liquid ingredients and mix until free of
lumps. You can strain the mixture to avoid over
mixing and to remove the lumps. You can use a
stand or hand mixer and finish off by straining
the mixture to crush out the lumps.
Pour into baking pan/s and bake for 40-60
minutes or until toothpick/cake tester comes out
clean when inserted.
For cupcakes, bake for 25-30 minutes.
Transfer to wire rack and cool before frosting.
CHOCOLATE FUDGE FROSTING
(this one's very yummy)
Mix the following and cook over double boiler
until thick.
1 cup cocoa powder
2 cups sugar
3 cups milk (I use evaporated filled milk)
1/2 cup flour
1/2 cup butter, softened
Stir occasionally to remove lumps and when
mixture starts to thicken, stir more often. This
may take longer to cook but it's worth the time.
Cook until thick enough to spread on cake. Do

19. not attempt to cook this directly on fire, I burned
not one but more than two batches while doing
so.
Allow the icing to cool down a bit before frosting
the cake. ~note added: 09/17/09
this one's an old picture, mini-cake 4" in
diameter,
Moist Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder

20. 1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup
boiling water, or simply 1 cup boiling water)
1. Preheat oven to 350 degrees. Grease two 9-
inch baking pans and set aside. In the large bowl
of a standing mixer, stir together sugar, flour,
cocoa, baking powder, baking soda, and salt.
Add eggs, buttermilk, melted butter and vanilla
extract; beat 2 minutes on medium speed. Stir in
hot coffee. Pour batter evenly between the two
pans and bake on middle rack of oven for 30 to
35 minutes, until toothpick inserted in centre
comes out clean. Cool completely on wire racks
before frosting.
December 1st was my son's birthday. I was not
supposed to accept any orders for the next day
as I was expecting I'd be so tired. I had one order
lined up already. That should have been enough.
But here goes this close friend who we are
indebted too much who wants a birthday cake
for her daughter. I just cannot say no. They gave
me freehand on what to make but gave me a tip
that her daughter likes Tinker bell. I started
decorating the cake an hour before they'll start
the dinner celebration. I told my husband I'd like
to play dead (LOL) to give me an excuse not to

21. finish the cake. I was already too tired. Three
hours of sleep the previous night, cleaned a big
party left-over-mess finished the cake, cupcake
and bars for another customer...blah, blah, blah!
So this is what I came up with in an hour.
, the image wasn't even centered on the cake. Oh
well, the face was. I put the face first and made
the mistake of putting it in the center, not
considering the hair at all.
The cake was 9x3 Moist Chocolate cake filled
and frosted with Boiled Icing. The Tink face was
cut from my usual 50-50 mixture of gum paste
and classic rolled fondant. To make a flesh
colored paste, add a very little red, a little yellow
and very little green to your paste. Add a little
more of each color to attain the perfect flesh
color you like.

22. To make the Tinker bell face, print out a Tink face
on a thick (board) paper. Cut out the face and the
hair separately. Roll out the flesh gum paste to
your desired thickness then lay the cut out face
and cut using a sharp blade. I use a scalpel with
# 11 blade . When cutting the top part of the face
cut it past the pattern so that the hair will have
something to lay down on. I hope you get what I
mean.
Color some paste yellowish brown for the hair.
Roll it and cut using the cut out hair pattern. Do
the same for the eyes using a white paste. For
the eyes, I roll a little blue ball then flatten it with
my finger and did the same for the black part.
Paint the eyebrows and lashes with a very small
paint brush and gel colors mixed with a little
gin/alcohol.
To make lips I outlined it first using the scalpel
then scrape out the gum paste to make a small
indentation .This makes forming out the lips
easier. Rolled out very little pink gum paste and
filled the indentation. That's it. No special tool
was used on this one. I'd be glad to make more
like this one. Just not rushed please!
You might also like:
CHOCOLATE MERINGUE BUTTERCREAM

23. (Kate's Incidental Version)
Ingredients:
4 egg whites
2 cups sugar
2/3 cups water
1/2 tsp cream of tartar
1 cup butter
150 grams unsweetened baking chocolate
100 grams semi-sweet baking chocolate
Procedure:
1. Cut the chocolates into small chunks. On a
microwave safe or heatproof bowl, melt
chocolate at 50% power for 45 seconds or over a
double boiler until chocolate is melted. Let cool.
I use part unsweetened to cut down the
sweetness of the icing.
2. While allowing the chocolate to cool, prepare
the meringue. See the procedure for making
here.
After pouring the syrup to the beaten egg whites,
continue beating on medium high until the mixer
bowl is warm to the touch. It takes long
especially if you live in the Philippines and on a
very hot weather (pati ako malapit na matunaw),
about 10 minutes or even longer.

24. 3. Take out your butter from the fridge and cut it
into an inch cube and drop one at time to the
meringue while running the beater on high. Two
things could happen here.
One, it will become soupy, like my case, because
my bowl was still a bit hot (not warm) when I
added the butter, or if butter is not cold enough.
Don't panic, just refrigerate your bowl for a few
minutes (20-30) and re-whip.
Two, it will curdle. Still don't panic, you're on the
right track.
Continue beating until the icing will become
smooth. Slowly add the melted and cooled
chocolate to the mixture and beat until
combined.
Here you have a to-die-for frosting perfect for
the vanilla cupcake I will be posting later.
BOILED ICING 2
Ingredients:
5 egg whites
1 1/2 1/4 cups white sugar
1/4 cup water
1/4 tsp cream of tartar

25. I started to adapt this recipe after my first
successful IMBC using their recipe. I had
observed that the boiled icing here is more
stable and the sugar is cooked faster.
Start off by mixing 1 cup sugar with 1/4 cup water
in a small saucepan. Do not stir and make sure
there are no specks of sugar on the side of the
pan above the water level. Wash them down with
drops of water. No need to use pastry brush to
do this task. A spoon will do.
Speaking from experience makes me believe that
the kind of saucepan you use affects the way the
sugar cooks. I have three small stainless
saucepans. Two of these are thick-bottomed
ones of really good quality while the third one,
though not cheap, is a little thinner than the two.
Boiling sugar on the last pan always gives me
burnt sugar. I won't even make chocolate fudge
icing on this one because it gives me the same
result, burnt chocolate. So, I think the kind of
saucepan you use has a big role in making a
successful boiled icing.
Set the sugar on low heat. Use the smaller burner
on your stovetop as much as possible. I don't
start heating my sugar on medium -high as
opposed to the instruction from Joe Pastry. I did
it once on medium heat and it left some crystals
on the bottom of my pan.
While waiting for the sugar to boil, start beating

26. your egg whites with 1/4 teaspoon cream of
tartar. As soon as it gets to soft peak stage (no
more big bubbles or you may refer to the photos
at Joe Pastry's site), start adding your 1/4 cup
sugar gradually and beat it until stiff but not dry.
Once you get to that stage, you can left it at that
while you wait for the sugar to cook .
I suggest that you set aside anything you wish to
do (like checking FB) while waiting for the syrup
to reach the softball stage and just focus your
attention to it, admiring the entire process :).
When the necessary temperature is almost
reached you will visibly notice that the sugar
turns a little sticky . Start your thread test.
Okay, before discussing this thread test, let me
tell you why I don't use my candy thermometers
anymore. My digital/instant read thermometer
had run out of battery and I am too lazy to
replace it. It was the more accurate thermometer
but if you happen to own one, please note that
you need to calibrate it. It is the same with the
regular candy thermometer. I will put a note at
the last part of this post on how to check for
accuracy in your thermometers. Okay, main
reason why I don't use them is because with the
thread test I cannot go wrong. Simply said, I
don't trust my thermometers.
I had attempted before to take pictures of this
"thread test" but my camera just couldn't focus
on the tiny strand of thread. I checked Google

27. and there is non either . So for now just use
your imagination.
To do the thread test, dip the end of a spoon into
your sugar and lift it above the pan and let the
syrup drip. If the soft ball stage is nearly
reached you should notice a thread starts to
hang from spoon. The higher the temperature
gets, the longer the thread is, the more cooked
your sugar is. What we are looking for is a
thread about 4-6" long. If you see that, turn off
the heat, start your mixer again and start
pouring the sugar in thin streams to the egg
white. You may want to do it the Joe Pastry way.
Add a little, mix a little, add a little, mix a little.
This will avoid splattering the sugar on your
mixing bowl. Once all the sugar is added, run
your mixer on high and keep beating until the
meringue is stiff. I do it for 5-8 minutes on my
Kitchen aid mixer and maybe 10 minutes in the
hand mixer. I found that with this recipe, there is
no risk of over beating it.
My college friend who used to bake told me that
her mom puts "kalamansi" (small green lime)
juice in her icing and when I asked her what it
does, though she, herself, was not sure of her
answer, said it could be for keeping the icing
from crusting. My mom said she used to do it too
but could not give me a scientific explanation.
Duh!
That's it, your boiled icing is ready to use. For

28. more questions on this type of icing, feel free to
leave a comment here. I'd appreciate if you
include your first names so I can address you
properly rather than having to call you Ms.
Anonymous.
And oh! Yeah, the thermometer. I read it from an
old recipe book from my Mom and I quote:
"To check candy thermometer for accuracy, let
stand 10 minutes in boiling water. Thermometer
should read 212 degrees. If there is any variation,
subtract or add to make the same degree of
allowance in testing candy."
Now please note that the boiling point of water
varies depending on your location. The above
test is for locations on sea level only. If you
happen to be neighbors with Sponge bob, that
would be a different story.
Let me leave you a photo of my attempt to pipe
roses using this boiled icing recipe. They're not
perfect (I suck in piping), they softened a bit, but
the roses did not me
CHOCOLATE PUDDING CAKE
Preheat oven to 350°F. Grease a 9-inch square
pan.
Cake:

29. 2/3 cup all purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
4 tablespoons melted butter or vegetable oil
1/2 cup milk
Topping:
3/4 cup brown sugar
1/4 cup unsweetened cocoa
dash of salt
1 cup hot water
Combine flour, sugar, cocoa, salt, and baking
powder.
Mix milk and vanilla; melt butter. Stir milk/butter
mixture into flour mixture.
To make the topping, combine brown sugar,
cocoa and a dash of salt. Sprinkle evenly over
top of batter. Drizzle hot water evenly over the
batter; Do not stir in the hot water; it will sit on
top and form a pudding top.
Bake in a preheated 350°F oven for 30-45
minutes or until a toothpick inserted in center of
cake (not the pudding) comes out clean.
Make this cake in a disposable aluminum pan or
line a regular pan with foil for easy clean-up.
This Chocolate Fudge Cake is the most
fabulously rich chocolate cake. It's the perfect
chocolate cake for the chocolate lover in your
life especially if it's frosted with this recipe for
Chocolate Fudge Frosting.
Prep Time: 25 minutes

30. Cook Time: 35 minutes
Total Time: 60 minutes
Ingredients:
1-2/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
---
4 ounces unsweetened chocolate
1/2 cup water
---
1/2 cup butter, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup milk
Preparation:
Grease and flour two 9-inch round cake pans.
Preheat the oven to 350 degrees F. Combine the
first set of ingredients with a wire whisk. Set
aside. In a microwavable container melt
chocolate with water. Microwave 1 minute and
check chocolate. If not melted, continue
microwaving for 10 seconds at a time. Set aside.
In a large mixing bowl, cream the butter and
sugar. Add the eggs one at a time. Add the
vanilla and mix. Pour in the chocolate a little at a
time and mix. Combine completely. Add the flour
mixture alternately with the milk until all is used.
Pour batter into prepared pans. Bake for 27 to 35
minutes until tested with a toothpick and cake
has pulled away from the pans. Frost Chocolate
Fudge Cake as desired.

31. Makes two 9-inch chocolate cake layers
like this recipe for Chocolate Fudge Frosting
because it's so rich. It goes great with my recipe
for Chocolate Fudge Cake.
Prep Time: 20 minutes
Cook Time: 01 minutes
Ingredients:
3 cups powdered sugar
2/3 cup cocoa
1/2 cup butter
1 teaspoon vanilla
1/3 cup milk
Preparation:
Sift together powdered sugar and cocoa. Melt
butter. Add butter and vanilla to sifted mixture.
Stir. Add milk to get desired spreading
consistancy. If more milk is required, add by
tablespoon at a time. Use Chocolate Fudge
Frosting immediately or refrigerate for up to 2
days or up to 3 months in the freezer.
Makes 2 cups of frosting. Enough for two 8- or
9-inch round cakes or one 9x13 pan
Ingredients