CHOCOLATE CAKE CHOCOLATE BUTTERCREAM FROSTING

 2 cups all-purpose flour

 2 cups sugar
 3/4 cup unsweetened cocoa powder
 2 teaspoons baking powder
 1 1/2 teaspoons baking soda
 1 teaspoon salt
 1 teaspoon espresso powder
 1 cup milk buttermilk (1cup milk+1tbsp.vinegar)
 1/2 cup vegetable canola oil
 2 large eggs
 2 teaspoons vanilla extract
 1 cup boiling water
For the chocolate cake:
1. Add flour, sugar, cocoa, baking powder, baking soda, salt and
espresso powder to a large bowl or the bowl of a stand mixer.
Whisk through to combine or, using your paddle attachment, stir
through flour mixture until combined well.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix
together on medium speed until well combined. Reduce speed
and carefully add boiling water to the cake batter until well
combined.
3. Distribute cake batter evenly between the two prepared cake
pans. Bake for 30-35 minutes, until a toothpick or cake tester
inserted in the center of the chocolate cake comes out clean.
4. Remove from the oven and allow to cool for about 10 minutes,
remove from the pan and cool completely.
Ingredients
 1½ cups butter 3 sticks, softened
 1 cup unsweetened cocoa
 5 cups confectioner’s sugar
 ½ cup milk
 2 teaspoons vanilla extract
 ½ teaspoon espresso powder
Directions
1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through
to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar
followed by about a tablespoon of milk. After each addition has
been combined, turn mixer onto a high speed for about a minute.
Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more milk, a tablespoon at a time
until it reaches the right consistency. If it appears to wet and does
not hold its form, add more confectioner’s sugar, a tablespoon at
a time un
 CHIFFON CAKE Brazo de Mercedes
Ingredients
 2 cups (235g) cake flour
 10 large raw eggs yolks and whites separated
 1&1/2 cups (300g) sugar
 1/2 teaspoon cream of tartar
 1 tbsp (12g) baking powder
 1 teaspoon vanilla extract
 1 tsp (5g) salt
 3/4 cup granulated sugar
 7 egg yolks, room temperature
 3 tablespoons confectioners sugar
 1/2 cup (125ml) vegetable oil
 14 ounces condensed milk
 3/4 cup (188ml) cold water
 1 tbsp (15ml) vanilla extract Instructions
 7 egg whites, room temperature 1. Combine egg whites and cream of tartar then beat using an
 1/2 tsp (2g) cream of tartar electric mixer until soft peaks form.
2. Make the meringue by gradually adding the granulated sugar
Directions while mixing the ingredients. Continue mixing until the texture
is semi-firm.
 Preheat oven to 325F.
 Sift the first 4 ingredients into a bowl. Make a well and add the 3. Preheat the oven to 350 degrees Fahrenheit.
next 4 ingredients. Set aside. 4. Place wax paper on top of a cookie sheet or large rectangular
 In a large bowl, beat the egg whites with the cream of tartar baking pan and grease the surface.
until very stiff. Set aside. 5. Place the meringue on top of the greased wax paper then
 Using the same beaters, beat the egg yolk batter. Scrape the spread evenly using a spatula.
bowl as needed. Beat until light in color and smooth in texture.
6. Bake the meringue for 20 to 22 minutes or until the color of
 Slowly pour half of the egg yolk batter into the egg whites.
the top part turns light to medium brown.
Using a rubber spatula, gently fold a few times and then add
the rest of the batter in. Gently fold until just combined and 7. While the meringue is in the oven, make the filling by
making sure there is no yolk batter left on the bottom of the combining the egg yolks and condensed milk in a small
bowl. cooking pot. Apply heat and cook the mixture while
 Pour into an ungreased 10″ tube pan with removable bottom. continuously stirring until the texture becomes thick.
Bake for 55-65 minutes or until a toothpick inserted into the 8. Add the vanilla extract to the condensed milk and egg yolk
center comes out clean. The top should be golden brown and mixture, turn off the heat, and mix thoroughly. Set aside.
spring back when lightly pressed. 9. Remove the meringue from the oven and cool down for a few
 Let cool completely upside down (see below). Unmold and minutes.
serve.
10. Sprinkle the confectioners 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.
Continuation (Brazo de Mercedes) 4. In a flat surface, knead the dough until the texture becomes
11. Flip the meringue: the new cookie sheet/baking tray placed on fine. For faster and easier kneading, you may use a Stand
top should now be below. Remove the baking tray and the Mixer with dough hook.
wax paper (you should now see the opposite side of the 5. Mold the dough until shape becomes round then put back in
baked meringue) then spread the filling (cooked egg yolks, the mixing bowl. Cover the mixing bowl with damp cloth and
condensed milk, and vanilla extract mixture) over the let the dough rise for at least 1 hour
meringue. 6. Put the dough back to the flat surface and divide into 4 equal
12. Roll the meringue. Complete rolling side to side starting at the parts using a dough slicer
longest side. Make sure that the layer with filling is rolled 7. Roll each part until it forms a cylindrical shape
inward.
8. Slice the cylindrical dough diagonally (These slices will be the
13. Transfer to a serving plate then serve. individual pieces of the pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a
PANDESAL baking tray with wax paper (makes sure to provide gaps
between dough as this will rise later on)
 2 cups all purpose flour 10. Leave the sliced dough with breadcrumbs in the tray for
 2 cups bread flour another 10 to 15 minutes to rise
 1/2 cup white sugar
11. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
 5 tbsp butter melted
 1 tsp baking powder 12. Put the tray with dough in the oven and bake for 15 minutes
 1 1/4 cup fresh milk warm 13. Turn off the oven and remove the freshly baked pandesal.
 1 pouch rapid rise yeast 14. Serve hot. Share and enjoy!
 1 tsp salt
 1 cup bread crumbs
 1 piece raw egg
 1 tbsp cooking oil
Instructions
1. Combine the yeast, sugar, and warm milk and stir until the
yeast and sugar are fully dissolved
2. In the mixing bowl, combine the dry ingredients starting with
the flour then the sugar, salt, and baking powder . Mix well by
stirring
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture
in the mixing bowl with the dry ingredients then mix again until
a dough is formed. Use your clean hands to effectively mix
the ingredients.
MERINGUE BUTTERCREAM ICING BOILED ICING
Ingredients: Ingredients:
 4 extra-large egg whites
7 pcs. eggwhites (about 1 cup)
 250g caster sugar
1/2 tsp cream of tartar
 250g butter
2 1/2 cup white sugar
 1 tsp vanilla extract
1 cup water
Procedure:
 Mix egg whites and sugar in a bowl and place on top of a
saucepan with simmering water. Stir continuously to prevent the
egg whites from getting cooked; do this until the sugar has
melted.
 Once the sugar is dissolved, remove from heat. Beat the mixture
on high until soft peaks have formed and the mixture has cooled
to room temperature (about 5 minutes).
 Add the butter slowly, followed by the vanilla extract.
 At one point, the mixture will look soupy and then curdled. Do not
panic. Just continue mixing until the frosting holds its shape

SIMPLE BUTTERCREAM ICING

This creamier version is used as filling and as topping in sylvanas and
sansrival.
Ingredients:
 1 cup confectioner's sugar
 1 350g can evaporated milk
 1 cup butter
 1 tsp vanilla extract
Procedure:
 Combine evaporated milk and confectioner's sugar in a
container. Mix them thoroughly and chill for a few minutes.
 With your paddle attachment, beat butter until light and fluffy.
 Slowly add in chilled milk-and-sugar mixture.
 Add in vanilla extract and continue beating until frosting
consistency is achieved.