The Quarter Life Crisis Management Project

Cupcakes Part 2: Reporting from New York City

noreply@blogger.com (Cho) — Tue, 09 Aug 2011 16:05:00 +0000

After a disappointing start with Billy's Bakery cupcakes, we decided to move on to the intriguing little cakes of Sprinkles. The first Sprinkles Cupcakes store opened in 2005 in Beverly Hills and has now grown into 10 locations across the United States. And earlier this year on May 13, Sprinkles opened its first store in New York City. Just in time for my arrival in New York.

Sprinkles was founded by Candace Nelson, a pastry chef and entrepreneur who also happens to be a judge on Food Network's Cupcake Wars! How cool is that?

Sprinkles is located at Lexington Avenue between 60th and 61st streets in New York City. The funny thing was when I realized I walked right past Sprinkles trying to find the said store along Lex. How could I have missed its flamboyant facade?!

Upon walking in, I was greeted by the ladies behind the counter gleefully, as did the Sprinkles' signature bold and bright colors painted on the wall. The wall was also lined with assembled boxes, cupcake towers, merchandise and cupcake mixes which added to the modern and playful ambience.

Tubes of cupcake premix line the walls of Sprinkles Cupcakes

But when it came to their cupcakes, the owners decided to go the other route. The cupcakes looked understated and minimally adorned. The colors were kept within a neutral palette, with color only coming from the gumpaste dots that indicate the cupcake's flavor. It looked very stylish and modern yet maintaining its mouth-watering appeal.

As with my purchase at Billy's Bakery, I decided to get a box of four. I got dark chocolate, vanilla milk chocolate, vanilla and of course, red velvet.

We tried the vanilla first. First thing I noticed is that this was a cupcake that you could really sink your teeth into, being that it was larger than the usual 3-ounce cupcake. The cake was moist and dense with an intense vanilla flavor. The icing was thick and had good body, though to me it tasted like good store-bought icing. My brother-in-law found the icing too sweet which was probably caused by the confetti of sprinkles on the icing. My sister disagreed that it was too sweet but agreed that the icing would indeed be less sweet if there were less of the white sprinkles. I didn't care much for the sprinkles. In fact, I think it distracts you from the smoothness of the icing.

We moved on to the Red Velvet with high expectations because it did look quite appetizing. Upon biting through the layer of icing, I found that it had very faint cream cheese flavor. It was more like an old fashioned buttercream than cream cheese icing and that thoroughly disappointed me. The cake however was moist and chocolatey without being overly red. It was a good cupcake, but its not the red velvet that I am used to. I have to tell you that I tried the gum paste dots as well. And as soon as I bit into one of those things, I deeply regretted it. I think I might have knocked out a filling. They were really hard and really bad. They tasted like plastic and had no business being on top of a good cupcake.

We moved up in the hierarchy of flavors (light flavors first) and tried the vanilla milk chocolate. I got very excited with this cupcake, to tell you honestly. The icing smelled really good and aromatic and it did smell of good quality chocolate. The vanilla cake underneath was as expected, moist and dense and delicious. The icing however was the winner. While it didn't taste unique or sophisticated, it did taste like birthday cake icing which made that cupcake very comforting and satisfying.

Last on our agenda was the Dark Chocolate Cupcake. This had a strong chocolatey aroma, almost like a bar of dark bittersweet chocolate. It was great to know that the icing did not taste any different. It tasted rich and sophisticated. We immediately called it a 'grown-up' cupcake upon realizing that it tasted pleasantly bitter and sweet. The icing compensated though for the lack-luster chocolate cake that sat beneath the dark crown of chocolate. It was moist and dense but lacked the depth and intensity found in the icing. It was a good cupcake but we all agreed that it could have been much, much better.

To sum up my Sprinkles Cupcakes experience, I would have to say it was above average. The cupcakes were good and pleasant to eat. They tasted and looked more sophisticated than Billy's Bakery cupcakes. You could tell that they used good chocolate and vanilla and worked hard on their cake recipes. But at the end of the day, they are just cupcakes. It's a $3.50 cake with icing on it. That to me is quite pricey. And in the culinary melting pot that is New York City, I could get more than just a cake with icing on it for $3.50. I could get ice cream from the Chinatown Ice Cream Factory, a welcome treat in the sweltering NY summer heat.

Black Sesame and Pistachio Ice Cream; Chinatown Ice Cream Factory

Or I could get a Payard Chocolate Fondant or Chocolate Eclair. Okay those were 4 bucks a pop but come on, for 50 cents more, you get an ACTUAL gourmet treat! Oh my goodness, were they good!!!

Chocolate Fondant aka Flourless Chocolate Cake from the Payard Patisserie, Bastille Day at 60th Street.

Raspberry Tarts

I just died.

Sprinkles Cupcakes

780 Lexington Ave

bet 60th & 61st Sts.

NY, NY 10065

Chinatown Ice Cream Factory

65 Bayard Street
Manhattan Chinatown
New York, NY 10013

Bastille Day at 60th Street

Cupcakes: Reporting from New York City!!!

noreply@blogger.com (Cho) — Sat, 09 Jul 2011 05:22:00 +0000

After a nerve-wracking visa interview and a 19-hour flight, I am back in New York! Being here does not only mean I get to attend my sister's wedding, but I could also get to try all the cupcakes that have been made famous in New York City. It has been a tiring but fun week with dinners and lunches to go to, friends and family to meet, preparations leading to my sisters wedding and of course, discovering the city that is New York.

After mustering all my strength and confidence to venture into the city alone without the aid of a 3G-enabled phone (which would allow me to access maps and routes anywhere in case I get lost), I was able to navigate through the avenues and streets of NY much easier than I thought. The city is set up in a grid, and the subway system in a similar manner. There are so many subway stops scattered around the city that wherever your destination is, there is bound to be a train or bus that can take you there or a walkable distance from it. Taxis are abundant, and they are very convenient to use; however, fares can get expensive and you will be under the mercy of the New York City traffic. My mom laughed at me as I headed out earlier today as she said, "You haven't even gone to Divisoria alone and here you are going around New York!"

NY Cakes, Flatiron District

Weekend Market at Union Square Park

Le Bronx

Bakeries at Arthur Avenue, Bronx

A variety of olives, capers and pickles--Arthur Avenue Market

Deli at Arthur Avenue Market

Olives and Pickles at Teitel Bros.

Oh. My. God.

Cakes at De Lillo's

De Lillo's

Espresso and Cannoli at De Lillo's, Little Italy, Bronx.

So after a couple of afternoons spent exploring popular parts of NYC, I made plans to get cupcakes at Billy's Bakery, Magnolia Bakery and Sprinkles Cupcakes, which would prove to be a challenge because they are nowhere near each other. First stop was Billy's Bakery. I went to their location at Chelsea, and I have to say, I found the place very charming. The yellow subway tile and vintage wallpaper gave the shop, well, a vintage feel. The AC was a welcome relief from the summer heat. The bakery had one table and banquet seating so this definitely discourages lingering around. The gentleman behind the counter was very helpful, though he was lacking a smile that I would have really appreciated. And it wasn't even a busy afternoon.

Billy's Bakery; 184 9th Avenue, between 21st and 22nd Streets

I got a box of four cupcakes: red velvet, chocolate chocolate, carrot cream cheese cupcakes and of course, vanilla vanilla. At $11.00 for a box of four, it was a bit pricey. The cupcakes looked like they had the old fashioned buttercream frosting because of the crust it seemed to have. And since I ran the risk of letting the frostings melt in the summer heat, the crusting buttercream gave me a little more confidence to carry them around city while I get my other cupcakes.

After Billy's I headed straight to Magnolia Bakery, then at Sprinkles Cupcake (which I will blog in other entries). It was a long day so I looked forward to rewarding myself with a taste of Billy's Bakery cupcakes.

So after dinner at home, I took out the cupcakes so Mama, my sister and I could taste them.

We had the red velvet with cream cheese frosting first, as this is one of the more, if not the most, popular flavors of cupcake in the city.

Red Velvet Cupcake

Red Velvet - $3.00

I have to say I was stunned when I found myself unimpressed with the Red Velvet. The cake base looked moist but upon taking a bite, the cake was the opposite. It was dry with a faint chocolate flavor. The frosting was more like a buttercream than a cream cheese frosting, with the tell-tale sign of crusting on top. At some point, my sister said that the cupcake tasted like boxed mix. It did provide some comfort, but so can a box of Kraft Mac n Cheese or a steaming bowl of sinigang.

And so we moved on to the Yellow Daisy cupcake: a yellow cupcake with a vanilla frosting and dainty sprinkles on top. I thought this cupcake was really cute, but to be honest, this was charming at best. The first thing that hits you is the sugary frosting that has very little vanilla flavor and the texture is a little denser than I would like. And after lugging the box around NYC in the summer heat while weaving in and out of human traffic, how could the frosting even survive?! Does Billy's Bakery use, dare I say it, SHORTENING?! Meh, I'm not really entirely opposed to that (SHOCKING!), but for the price they are asking for these 3oz cupcakes, they'd better be using some butter.

As with the Red Velvet, this was a little comforting, but at $2.50 a pop, this comfort does not come cheap. (And there's comfort I like waaay better. There's a liquor store in Long Beach that sells San Mig Light for 2 bucks. Hehehe.)

Yellow Daisy Cupcake (Vanilla Vanilla) - $2.50

Already getting full from all the cupcakes, we reluctantly tried the classic chocolate cupcakes. This cupcake smelled of good cocoa, and the cake looked like it had plenty of it. We found the frosting a little too sweet, but it compensated for the lack of flavor in the cupcake, which was surprising because it did smell like it had plenty of good cocoa. It also had good body to it, and I really like a frosting that you could sink your teeth into. The cake was again a bit dry but this was more enjoyable than the rest of the cupcakes we already tried.

Chocolate Chocolate Cupcakes - $2.50

By this time, Mama and my sister had already raised the white flag so I was left to taste the carrot cupcake by myself. It was a good thing that I saved this for last because I liked this the most. The cupcake had discernible bits of carrot and walnut that provided body and texture. It also seemed to have shredded sweetened coconut in the batter which helped with the texture and moistness but that did very little to add flavor. The cream cheese frosting was a miss though, because it had very little of the tang that I like in cream cheese. The frosting crusted as well, which leads me to believe that there is more sugar and butter (?) in the frosting than cream cheese. The cake was great on its own, and the frosting was a superfluous addition.

Carrot Cupcakes - $3.00

I wish I had more cupcakes from Billy's to try, but at $11.00 for a box of four, and two more bakeries to visit, I might not have enough money for the train ride to Long Beach. So I will give my best effort to be fair.

If I were asked to rate Billy's from 1 to 10, 10 being the highest, I wouldn't. People come to Billy's for a number of reasons. They could be seeking comfort, seeking to satisfy a sweet tooth, or seeking attention. But if I'm seeking for great cupcakes, this would be one of the last places I'd look. For a place known for its cupcakes, Billy's disappoints. They were okay, okay, but it wasn't exactly the roll-my-eyes-in-ecstasy and I-just-died-and-gone-to-heaven experience I was made to expect from some reviews. But hey, they're cupcakes. They are fun, and not to be taken too seriously. With that said, would I come back to try the rest of the cupcakes? Only if I'm not paying. Would I recommend Billy's? Yes, go at least once. Is Billy's worth the hype? Not so much. Billy's worth the calories? Absolutely....not. But heck, I'm not complaining! I'm in New York City!

And that wraps up my 1st of several cupcake report from NYC. Next in line, Sprinkles Cupcakes! (Gosh I sound like a dork.)

New York Bound!

noreply@blogger.com (Cho) — Wed, 15 Jun 2011 13:29:00 +0000

Jason Mraz once tweeted, "All that u need, to have all that u want, will be provided, as if by magic, once u know what u want and do something about it every day." And truly as if by magic and with the help of a most accommodating travel agent, the US tourist visa that not too long ago I decided that I wanted, is on its way to my doorstep.

My sister is getting married, and thanks to the generous consul who granted me my visa, I can actually bear witness to such an exciting and memorable event, and maybe even walk her down the aisle if she so wishes. I just could not believe my luck when I was told that my visa interview has been confirmed at an earlier date despite the lateness of my application. But because of the limited time I had to prepare prior to the interview, I only had a bank statement and one employment certificate to show whatever ties I had here in the country. A dark thought was looming at the back of my mind--that there was no way a consul would grant someone like me a visa. I could barely sleep the night before so when I got to the interview, I was on the edge. My hands were so wet I could've messed up the barcode on my passport. Seeing applicant after applicant get the dreaded blue slip was just making things worse, and the NBA finals on the gigantic flat screen did very little to distract me. But just when I thought I blew my chances when I inadvertently displayed my nerves to the consul, he shrugs it off, says that there was no reason to be nervous and then goes on to tell me that my visa has been approved. I could not help but smile from ear to ear, but I was glad I managed to keep myself from doing the happy dance. At some point in the interview, I was so sure that he was going to deny me the visa when he asked if I'd be interested working in New York City, the 'biggest pastry mecca' around, and I retorted, "I'd go to France, officer. Not New York." He grants me the visa anyway.

/sweat

And with that, I am New York bound!

I am looking forward to her big day, but I am also very excited to experience the New York I never got to see back when I was still working on the ms Veendam.

With the sister in some NY deli; she's talking to Mama on the phone! -- NY 2010

Flat Iron Builing

Yale University

Imagine Circle, Strawberry Fields (John Lennon Memorial). Central Park, NY

I am so excited to do some research!!! And by research I mean trying out as many cupcakes as I could afford. Some sell theirs for 4 bucks a piece! Silly, I know.

Here's a list of cupcakes I'd really like to try:

Magnolia Bakery

photo from www.magnoliabakery.com

Not only did this bakery increase cupcake awareness in the US, but it has also managed to turn the humble cupcake into a fashionable pastry, with its frosted little ones appearing in cameos on shows like Sex and The City. There is just no way I'm leaving the states without trying their best sellers.

The Buttercup Bakeshop

photo from buttercupbakeshop.com

After working for a few years as business parter to Allysa Torey of Magnolia Bakery which they opened in 1996, Jennifer Appel decides she wants her own bake shop and opens The Buttercup Bake Shop in August of 1999. It would be interesting to see if she has kept the same recipes from Magnolia or made them her own.

Billy's Bakery

www.billysbakerynyc.com

So Magnolia Bakery did start it all. Billy Reece (who is now Lauren Reece after estrogen therapy and gender reassignment surgery) who worked in Magnolia Bakery for two years, opened Billy's with two partners back in 2003. Eventually, her partners decide to buy her out, but Billy's Bakery remains to be successful without her. I wonder how these will compare to the Magnolia and Buttercup ones? Will the student surpass the master?

Eleni's New York

elenis.com

I have been to Eleni's in Chelsea Market before but I was not able to try their cupcakes. Though better known for their playfully decorated sugar cookies, they also have a large selection of cupcakes (more like muffins! I think they were about the size of my fist!) and I would definitely try them this time.

Georgetown Cupcake

www.georgetowncupcakes.com

I would have to travel 4 hours for this beauty, since Georgetown Cupcake is located in Washington, DC.

Georgetown Cupcake is the home of DC Cupcakes, a reality show on TLC that follows owners and sisters Katherine and Sophie while they manage and operate the cupcakery. For a cupcake bakery to get its own TV show, their cupcakes better be good.

Sprinkles

www.sprinkles.com

Claiming to be the 'world's first cupcake bakery,' Sprinkles Bakery has been serving cupcakes (and only cupcakes) since 2003. Getting inspiration from where else, Magnolia Bakery, they opened the first Sprinkles bakery in Beverly Hills in hopes of making a 'better cupcake.' From their flagship store in California, Sprinkles has grown into 10 locations all over the states and they are planning to open more branches in locations including London and Tokyo. Both of the owners are investment bankers, which could partly explain Sprinkles' rapid growth. And just last May, they opened their first branch in NYC! Which means I don't have to travel all the way to the west coast to try these intriguing cupcakes!

Apart from all these delicious-looking cupcakes, I would definitely try to enjoy the culinary delights that NYC has to offer. I am looking forward to bumping into celebrities too!

New York City, see you in a bit!!!

Christophe Michalak et Bradley Cooper

noreply@blogger.com (Cho) — Wed, 08 Jun 2011 13:11:00 +0000

The rainy weather has gotten the best of me and I'm down with a serious case of colds and I can't make myself work today (which is bad because I have got some prep to do for a food tasting tomorrow! Argh!) However, my runny nose has failed to keep me from surfing the internet and blogging. Between purchasing a song on iTunes and YouTubing for cake recipe videos, I stumbled upon a channel subscription that I have long since forgotten. It is a French food channel, one that I subscribed to a few months back when I was still working on board the ms Veendam. I can't recall why I liked the channel so much despite not understanding a word but there is something about the French language that never fails to get my attention. Whenever I hear someone speaking French around me, I can't help but eavesdrop and try to decipher their conversation. Okay, maybe not decipher, more like trying to make out the words I do understand from their conversation using my very, very limited French vocabulary. So I guess it's no surprise that I am subscribed to a French culinary channel on YouTube. (Come to think of it, it should be a surprise. Why on earth would I watch something I don't even understand?!) It was on this channel that I found out that the pastry chef whose work I've seen and followed in certain food publications and chocolate supplier catalogues turns out to be a hottie!

Meet Christophe Michalak, a young pastry chef who has worked in establishments I could only dream of working in. His resume reads like a must-see list of pastry shops and restaurants in Paris: Fauchon, Laduree, Plaza Athenee, yep, he's worked in all of them, even getting three Michelin stars for his work at the Hotel Plaza Athenee.

It's not so hard to grant three stars to this hottie!

He kinda reminds me of Bradley Cooper who, coincidentally, happens to speak French! As if he even needs to try to be sexy!

I know he would look good as a chef. I know because he played a chef on a series called Kitchen Confidential, so its not hard imagining him in chef's whites. Or out of it. Teehee.

Now back to work Cho!!!!

Brownies, Cupcakes and MARC friggin' NELSON!!!

noreply@blogger.com (Cho) — Mon, 30 May 2011 12:02:00 +0000

I’m scheduled to go to Palawan today and since I had no one to take me to the airport at 10am, I asked my brother to bring me to the airport before he goes to work. Which is usually around 6 in the morning. So here I am at the airport 5 hours before my flight bound for Puerto Princesa with no other way to kill time.

Before I was even able to begin packing my stuff last night, I had already a ton of things to do. Apart from taking my mom to Greenhills for shopping earlier in the day, I had a cupcake order from Ian due that evening. A dozen vanilla and a dozen and a half of chocolate. The half order, obviously, was for Karrie who is too stingy to buy a dozen (Hehehe!).

The shopping took a big chunk of my day. But after going shopping with my mom, I was able to get some rest before I worked on Ian’s cupcakes. And since I have been watching DC Cupcakes on cable recently, I decided to make the cupcakes look like the ones sold at Georgetown Cupcakes. I tried my hand at their “signature” frosting which was a simple swirl using a big round piping tip. It wasn’t really difficult to make, but I’m not sure if they look anything like the cupcakes that inspired it. You be the judge. (On second thought, don't be. I just saw photos of Georgetown Cupcakes and they look really really good.)

I almost forgot to mention that two days ago, I was able to try out David Lebovitz’ recipe for Dulce de Leche Brownies. It was a relatively easy recipe to make, with no specal, hard-to-find ingredients. Save for the dulce de leche, perhaps. But it doesn’t take much effort to make, so I don’t think it should be a problem. Lebovitz makes his by taking condensed milk and baking it in a water bath in an oven until the milk is caramelized and thick. Frankly, I think that takes more effort, but I admit, doing the alternative could be scary for a first-timer. The method that I prefer involves boiling unopened cans of condensed milk submerged in water for three hours. I can see why this would scare some people. But as long as the cans are completely submerged in water, you should be fine and you won’t be scraping dulce de leche and shrapnel from your ceiling. That goes without saying that you should check the water level from time to time and replenish as necessary. I let them cool in the water as well, just to be sure.

Making these brownies does take some planning and prep work. I just happened to have some dulce de leche lying around from my last recipe testing.

These are good!!!

And OH MY EFFIN GOSH, MARC NELSON JUST PASSED BY!!!!!!!!!!

Never mind. I can’t finish this entry. I was blinded by Marc’s porcelain white teeth at na starstruck ako ng bonggang bongga!!!

May 31: Okay, I thought I'd finish this entry anyway since I got over being starstruck by Marc Nelson.
The Dulce de Leche Brownies were really good, but it is a must to underbake it a little bit because mine turned out a little cakey. Nuts are a welcome addition as well, because I like the crunch versus the creaminess of the rich dulce de leche. I also doubled the recipe so it would fit my 11- by 15-inch jelly roll pan (not to mention my family's voracious appetite). Its a great recipe to make if you happen to have some dulce de leche lying around.

David Lebovitz' Dulce de Leche Brownies are gorgeous!!!
(photo from www.davidlebovitz.com)

Busy just got a helluva lot busier!

noreply@blogger.com (Cho) — Thu, 26 May 2011 18:30:00 +0000

After much thought, I decided to sit down and commit some time to writing at least one blog entry for this month because if things will keep on going the way they are, then I might as well shut down this blog. Remember when I said that March was such a busy month for me? Well, it just got busier. Waaaay busier. Just like I predicted.

Last April, I was in Palawan to train some of the kitchen staff of a resort in Sabang Beach. I stayed there for 10 days teaching a couple of cooks how to prepare the desserts we presented to the resort owners during a food tasting a while back.

Desserts I made for the resort: this one is a Choco-Caramel Candy Bar, sort of like a Snicker bar, only less sweet and with walnuts and almonds

White Chocolate Cheesecake Mousse: Cheesecake mousse enrobed in white chocolate with graham crumbs and berry compote

Shipping is tricky in these parts so I was not surprised to find out that the shipment of the ingredients I ordered in Manila hadn't arrived yet. I was jumping for joy inside (or was I literally? Can't recall. I was overcome by jump-inducing joy) because that gave me some time to explore the beautiful beach and the interesting subterranean river. I'm still punishing myself though for having missed trying the exotic tamilok or shipworms (which are not actually worms, but odd-looking mollusks that burrow into wood immersed in sea water, or specifically in mangrove trees which thrive in Sabang). Locally, they serve it marinated like a ceviche. Heard they taste like oysters. And I looove oysters.

At the subterranean river entrance

Hardhats are for pussies

The beach near the entrance of the river

Wouldn't mind waking up to this every morning

Sabang has interesting sunsets

Rainy days in Sabang are still beautiful

The mountains that sit on top of the subterranean river

Monitor lizards roam the protected area freely

At the Empire State Building

Ten days later, I was 80% done with my work in Palawan. I was scheduled to go back for five days in May to teach the rest of the desserts, but not before Chef Booj and I along with Chef Ed, discussed a few consultancy projects that I might be interested in. I'm really thankful for having reconnected with Chef Booj. I will never admit it to his face, but I do owe him for giving me ways to raise some capital for my business in a shorter span of time. I was at a point where I couldn't really invest in any thing like kitchen equipment I knew I needed. And briefly, I didn't even allow myself to fantasize about having my own kitchen to operate. But now, with significant amounts of financial and emotional support from my mom, income from Chef Booj' projects and continuous cupcake orders, things are looking a lot more reachable.

I went back this month to Palawan to finish the work I started in April. We knew that it was going to be a very busy five days because on top of the food tastings and the cooking, we also had to train the service staff and make them familiar with the new menu. It was such an action-packed week due to the full resort occupancy with equipment breaking down in the kitchen and simultaneously teaching the staff the new recipes and dishing out the existing recipes.

You screw up your mise en place, you screw up your service

Chef Booj plating his Kinilaw na Tanigue, Sashimi style

Busy night at the resort restaurant

Getting ready to plate the new menu items

To add to the frenetics in the kitchen, we had encountered quite a number of manpower challenges so Chefs Booj, Ed and I agreed that there was just no way we could finish the training given the circumstances. So we made some adjustments with the staff schedule and decided that we needed to go back in June so we could launch the new menu smoothly. I'm scheduled to leave for Palawan at the end of the month and will be staying there for five more days.

When I get back to Manila, more work awaits me. The consultancy projects that Chefs Ed, Booj and I discussed are pushing through and our clients have made their initial payments. Now consulting doesn't come cheap and I'd be sure as hell our clients will be getting bang for their buck. Time to hit the recipe books!

Wish me luck!!!

PS:

On my second trip to Puerto Princesa, we made a pitstop at Vietville Restaurant. Our flight was delayed by an hour and by the time we got to the city, it was already past lunch time. We decided to get a couple of banh mi (baguettes with vietnamese fillings) to go so we wouldn't starve on the hour and a half transfer from the city to Sabang beach.

There were plain jane banh mi like pork and chicken. I got their best seller, roasted pork with pate. Oh my gosh, this was delicious. The baguette was hot and crispy outside and the crust was thin and delicate. And it soft and airy and pleasantly stringy inside. I was like, how did they do that?! The filling was good, but this time, really, I could have survived on the bread alone. The filling consisted of roasted pork that reminded me of char siu, atchara or pickled papaya, tomatoes and a yummy chicken liver pate intensely perfumed with star anise. The sandwich was so good I regretted not getting extra for dinner and breakfast the next day =D

Roast Pork with Pate banh mi

Read more about the history of Vietville here. Viet Ville Restaurant is located in Kilometer 13, Barangay Sta. Lourdes, Puerto Princesa City, 5300 Palawan.

Back from a holiday, and its Graduation season!

noreply@blogger.com (Cho) — Mon, 04 Apr 2011 07:47:00 +0000

It's been such a busy month that I didn't have time to post anything new on my blog. When you are working all by yourself and juggling chores, meeting clients' demands and trying to get things fixed (oh and squeezing in a holiday in Donsol, Sorsogon!), some things get inevitably pushed to the back burner and I'm very easy to forget. Like I almost forgot I had this blog.

Just a couple of weeks ago, I was able to reconnect with a previous employer and apparently, he needed someone to make desserts and train the kitchen staff for a resort somewhere in Western Visayas. Since this would mean additional income which I could use as capital for my business, I did not dare say no. And as usual, we had very limited time to prepare for a food tasting that was due only a few days after I got in touch with my boss. Not long after that, I was literally running to get everything done in one day for the food tasting that was scheduled only a day after I got the money for the ingredients. Did I mention that I live in Marikina and the food tasting was going to be held at the resort owner's residence in far-away Ayala Alabang? Whew!

My boss' appetizers of shrimp pesto in wonton cups and smoked fish triangles

My attempt at L'Opera

Coconut Panna Cotta with Mango Ice Cream

The set up at the food tasting

Deconstructed? Cheesecake mousse enrobed in white chocolate, on a bed of graham and berry compote

And just recently, I just got back from trip in Donsol, Sorsogon, Philippines where I got to swim with whale sharks.They are amazing creatures and one's trip to Donsol won't be complete without at least one whale shark interaction. It was well worth the aching legs and sore arms, but I was looking forward to a couple of days' rest when I got home. But being that Graduation season was in full swing when I got home, I soon got orders for cupcakes a day after arriving in Manila. I was so happy that the volume of orders was picking up and that I had enough ingredients to meet that demand. But I admit, I could have used another day just lounging in bed. But like Lyn always tells me, it's a happy problem. Indeed, I'd rather struggle to meet a lot of orders than have no orders to meet at all!

Here's one of the cupcake orders I delivered for a graduation celebration. It was for Charo's cousin who just received her degree in Tourism. She is a big fan of Paris Hilton and pink was the perfect color to use for the frostings and decor.

"That's hot. Loves it!"

Red Velvet cupcakes

Vanilla cupcakes

April is going to be even busier since I will be making desserts and training staff in a resort in Western Visayas for a little while. It's going to be hard work but it is a perfect opportunity to keep my skills in check and to earn a little extra for my business. All in all, March was a great month for The Twin Sisters Bakeshoppe and I can't wait for what April has in store. Just keep the happy problems coming!!!

Congratulations Batch 2011!!!

And my official business name is...DRUMROLL PLEASE!

noreply@blogger.com (Cho) — Fri, 18 Mar 2011 13:22:00 +0000

THE TWIN SISTERS

BAKESHOPPE

Finally! A business name that I can call my own. And I have the official document to prove it! Pretty soon you will find changes in the website, but my products are still the same and still available!

Keep the orders coming! You may still contact me through the number and email posted in my temporary multiply site. You can find the link on the side bar of the blog.

Thanks for visiting!

XOXO,

Cho

The Embarassing Story of Why I'm Changing My Otherwise Perfect Business Name

noreply@blogger.com (Cho) — Sun, 13 Mar 2011 17:14:00 +0000

What happens when you put your complete trust in a web-based business registration service? You end up changing the business name you so passionately set your heart on.

Here's what really happened. And I admit, the Department of Trade and Industry isn't entirely at fault here. Because of my excitement, I kept putting off getting my business registered and working instead on the goods to sell, the packaging, and of course, the logo. Silly me. I was confident that the name I wanted was not yet taken because when I checked it online, records did not show a business registered under the same name. I knew I had to register it eventually, but for the life of me, I don't know why I didn't do it sooner rather than later.

When I finally had the money and the time to have it duly registered at a DTI office, I had my heart set on the name Sweet Addictions. To say that I was extremely frustrated to find out that there was a bakeshop outside Manila registered under the same name is an understatement. The only difference is that they used the singular form of the noun. I sat there at the officer's desk, wasting his time while trying to think for an alternative name, only to get turned down every time because every name I mentioned was already taken. I even called Charo for rescue but she insisted that I abort the registration because I might settle for a name I wasn't happy with. I went home feeling defeated and tired. It was a good thing that Lyn invited me for drinks at her house that night because I badly needed one. As much as I was frustrated at the flaws of the online services of DTI, I couldn't put the blame entirely on them. So that evening, I just blamed it on the ah-ah-ah-ah-a-alcohol!

I really hate to change it, but given the circumstance, I really have no choice. So if you happen to visit my online shop, expect a major change soon in the name and possibly, in the look of the site. *SAAAD FACE*

The lesson here? Simple. Get your business registered before anything else. Or at least before you even begin working on a name or a logo design. And don't put your complete trust on the web-based DTI registration service because it won't always tell you if another business is registered in the name you're intending to use. It is best to first register online and then verify the name with a DTI officer.

The most important lesson of all? It takes less drinks than you think to turn a bad day around when you are in good company. =)

My online shop is up and running!

noreply@blogger.com (Cho) — Thu, 03 Mar 2011 09:19:00 +0000

Fact of the matter is that I've put off publishing my online shop and content for such a long time because I just could not resist going on a holiday with my friends in Mindoro to see the Apo Reef Natural Park and Pandan Island. There were no cupcakes there, but there was plenty of marine life (and for some reason, Europeans). White tip reef sharks and green sea turtles included! A close encounter with the shark had me thinking that if the circumstances were unfortunate, I would not have been baking cupcakes yesterday. Whew.

Anywho, the point is, I got it done! I think it looks pretty and it is sooo me. Dark with plenty of pink!!! I am still working on its contents, but for now it gives me and potential clients a place to communicate. I am so excited to fill it with photos of my products and actual projects. I am also looking forward to your comments and suggestions! Please do visit the site (click on the link below) and take a look at my current offerings.

Sweet Addictions by Lorenzo

Enjoy!!!

xoxo

***

April 9, 2011
As mentioned in this blogpost, I had to change my business name and in doing so, I have rendered the Multiply site above irrelevant. I have taken down the website and put up a new one under my new business name.

Please do visit the new website!

www.twinsistersbakeshoppe.co.nr

***

Cupcake Mishap!!!

noreply@blogger.com (Cho) — Wed, 16 Feb 2011 17:35:00 +0000

I was making a batch of vanilla cupcakes for my cousin today when, not even half way through the baking process, my oven just decided to conk out.

/no

Tecnogas, tecnogas...you were such a reliable piece of equipment. I was so impressed that even after years of abuse, you've managed to hold the temperature needed for my cupcakes. But I guess you've had enough and now it's time to say goodbye. That is, if my mom will allow it.

And I pray to God she will. Or else it's time to say goodbye to my cupcakes. And I'm not about to let that happen.

Because of this, I am sure to appreciate more the value and beauty of something like this:

image from appliance.net

Any sponsors?! /please

My First Ever Clients for Valentine's Eve!

noreply@blogger.com (Cho) — Mon, 14 Feb 2011 17:29:00 +0000

I was super excited to deliver the goods to my first ever clients: my aunt and uncle!

Yesterday, they celebrated their 35th wedding anniversary here at the compound. Kuya Ric ordered 60 pieces of assorted cupcakes to be served as one of the desserts during the party. A few days ago, we discussed it casually and settled on a good number of cupcakes to serve during the party. I was set on serving the cupcakes straight from the box until I realized that this was not going to be an ordinary party. Quite a number of guests were invited to the anniversary party (mostly Kuya Ric's from the John Van De Steen male choir), and I only found that out when a caterer started hauling their equipment.

It was a good thing that I went to a cake box supply store somewhere in Sta. Mesa a few days ago where I was able to purchase a cupcake tower. I did not really intend to use the tower for this event, but when I found out what was going to be happening that evening, I was glad I bought it.

I made vanilla, chocolate, banana walnut and red velvet cupcakes for the party. And instead of piping the frostings, I tried my hand at the swirl technique that gives a charming, rustic look to cupcakes. In keeping with the theme, I also used blue and brown ribbon to decorate the cupcake tower.

Not too shabby for the first-ever clients

Red Velvet and Banana Walnut Cupcakes with cream cheese frosting

Vanilla and Chocolate

Banana Walnut Cupcake with Heart confetti

Both the young ones and the young once thoroughly enjoyed the cupcakes, as there were no cupcakes left for my aunt and uncle to take home. We had a great time listening to the John Van De Steen male choir while enjoying the food prepared by my aunt and the huge lechon baka they ordered for the party. Everyone had a good time, veteran actor Tommy Abuel included!

Tommy and me!

**Congratulations Kuya Ric and Ditse on your 35th wedding anniversary!!!**

A Patissier's Prayer

noreply@blogger.com (Cho) — Fri, 11 Feb 2011 19:31:00 +0000

I wrote this about two years ago, and published it first on Facebook notes. I would like to share this to you once again.

I need to say this prayer, more than ever.

***I feared for my cookies, my cakes and mousses, so I wrote I prayer for them. For all the hardcore bakers and pastry chefs out there. =) ***

Dear God, I'm baking today
Please let everything go my way
My clients are picky, they want only the best
And they will settle for nothing less

But should my delicate buttercream break,
let the mixer at high speed do the trick
And if my meringues suddenly deflate,
I pray they won't protest against my dense and heavy cakes

I pray that my mousses hold up against the weather
If not, a little gelatin and a lot more prayer
I pray my macarons grow their little feet
Otherwise my menu will not be complete

I pray my chocolates will temper to a snap,
or else my pralines will look like crap
so will my tarts, my bombes, and my cute petit fours
without shiny chocolate, everything's a bore

I pray my souffles will rise as high as they could
Or else my guests will get pudding instead
I pray for all my desserts to be good
Because if a blogger is dismayed, then surely I'm dead

I guess that's it, Lord, I've covered all the bases
I just want to put a smile on people's faces
I pray I won't fail at any of my tasks
If I do, then biscotti, a cigarette, and a whiskey flask!

Amen.

New York Cupcakes, Lobsters and my Frosting Issues

noreply@blogger.com (Cho) — Wed, 09 Feb 2011 15:51:00 +0000

I love my buttercream recipe. With a little tweaking and some help from my friend Denieza, I was able to find the balance between flavor and texture.

However, I still can't find a way to make my frostings look like this. I just think they are so pretty!

Billy's Chocolate Cupcake
Photo from Billy's Bakery

Billy's Banana Cupcake
http://www.billysbakerynyc.com/

Everyone seems to be using the Magnolia Bakery buttercream recipe but the ones I make never turn out like this. Is it the sugar I'm using? Am I beating the frosting too much? Too little?

Frankly, the last time I was able to make my frostings look like this is when I used a Duncan Hines frosting in a tub. I mean, the frostings above are....HUH? Could they be...? But, it's impossible! Or is it???

So without any knowledge of how these cupcakes taste like, I feel around in the dark when I make the frostings for my cupcakes. Yet again, I am really regretting passing on the cupcakes when I was in NYC last year. How could I even resist these tempting selections of nothing but cupcakes!

Check out these beauties!!!
Eleni's at Chelsea Market, NYC

Aahh, New York...And I weighed so much less then.

Sadly, I WAS able to resist them. I think it was because I had no room left after this big lunch:

Lobster and Soup lunch with the sister at Chelsea Market, NYC
Lobster freshly cooked at The Lobster Place
Artichoke Cream Soup and Black Bean Chili from Hale & Hearty

Gosh, I'm getting hungry all of a sudden. Anyway, back to that elusive frosting.

When I make the frosting which calls for butter, powdered sugar and a little milk, it tastes fine, a little too sweet and a bit grainy. The ones above look so shiny, smooth and they seem to be holding their shape very well. And even if I do not add all the milk to adjust the consistency of the frosting, it is still not very elastic as the frostings above seem to be. Does anyone know what I could be doing wrong?

If you think you can help, feel free to leave a comment! Thank you for reading!

**If you are ever in New York City, Chelsea Market is a great place to have lunch. It is a perfect place to shop and eat, with all the retail stores, restaurants and cafes you can find in the complex. Also in the CM complex are The Food Network Studios, Mario Batali's Del Posto and Masaharu Morimoto's Morimoto so you may run into a celebrity chef if you're lucky.**

Chelsea Market

75 9th Avenue (Between 15th and 16th Streets)
New York, NY 10011

Chocolates at Jacques Torres

American Artisanal Cheeses at Lucy's Whey

A variety of freshly cooked seafood at The Lobster Place

Checking the goods at one of CM's Italian groceries

The Ice Cream Sandwich (aka the death of me) at Jacques Torres

The Lobster Place

Christmas came very early this year!

noreply@blogger.com (Cho) — Tue, 08 Feb 2011 19:20:00 +0000

Santa's timing was waaay off when he sent me this last week:

A BRAND NEW KITCHENAID

STAND MIXER!!!

I think this is the start of a beautiful relationship. I am looking forward to mixing batters, kneading dough, creaming butter, and whipping frostings with you.

Love,

ME.

xoxoxoxo

Elbow deep in cupcake frosting

noreply@blogger.com (Cho) — Tue, 01 Feb 2011 20:23:00 +0000

Yesterday’s testing ended better than it started.

Feeling rather sick, I began the day making different batches of frosting for the cupcakes that I baked off earlier in the week and played around with a few recipes I had from my previous jobs and a couple I found on the internet.

One recipe in particular caught my attention. It was a traditional American butter-based frosting that called for 6 to 8 cups of sugar to a bar of butter (which is about 227 grams or half a pound). SIX TO EIGHT CUPS! From the get-go, I knew this recipe was going to be too sweet, especially for a Filipino clientele. To me, it even seemed unhealthy to be putting that much sugar in frosting. But a lot of the reviews online mentioned this frosting recipe to be “one of the best they’ve ever tasted.” So I kept an open mind and tried the recipe out, but I cut the recipe in half because if I use that much sugar, I would not have any left for the rest of the frostings I was yet to make.

My impressions were right. This frosting is just waaay to sweet. It holds great under warm weather but it tastes awful. I could not taste anything but pure sugar. So I decided to cut the sugar by half. Even when I cut the amount of sugar by that much, I still found the recipe too sweet. But I thought that maybe the sweetness would be tolerable if it was enjoyed with the cupcake base. I assembled a few cupcakes and had my cousins taste them. They weren’t too crazy about the sugary frosting either. So I went back to my kitchen extremely disappointed because I was already running out of ingredients and this misstep would cost me a few more ingredients that I needed for something else.

I also ran into a few problems with the dulce de leche that I made the day before. When I spread it on the tops of my banana walnut cupcakes, they refused to stay on top of the cupcake and made their way down the sides of the cupcake. I was so frustrated that I almost called my friends to let them know that there was not going to be a taste test that evening. But rather than waste all the effort I’ve already exerted, I moved on to the Red Velvet cupcakes and the cream cheese frosting.

Red Velvet Cupcakes

Banana Walnut Cupcakes with Dulce de Leche

The frosting recipe was pretty easy and manageable. And I found it to be smooth and tangy, which I liked. I piped them on to the cupcakes and was finally happy with at least one cupcake. I also finished baking off the chocolate chip cookies that I promised to let sit in the fridge overnight. I found a solution to the burnt bottoms of the cookies by doubling the pans I baked them in and taking them a tad early to keep them chewy. After taking photos of the cookies and cupcakes that I managed to assemble and decorate, I got so tired I didn’t even finish the chocolate frosting for the chocolate cupcakes.

Then, I slept. I slept for a good hour on the couch with my apron still on and with frosting glued to my forearms. I was only woken up by a call from Lyn saying that they’ve arrived in front of the house and ready to test the cupcakes.

I was so surprised with their reaction with the cupcakes. They actually liked the vanilla frosting on vanilla cake, the one I found too sweet. They found it so good in fact, Charo called it addictive. They enjoyed the Red Velvets too, but they found a strange taste that they described as ‘uncooked batter’ which they actually found pleasant. They also liked the banana cupcakes but suggested that they could do without the dulce de leche frosting. They were finally happy with the chocolate chip cookies as well, and Lyn kept on hinting I give them a bag to take home. I was only happy to oblige, as I was elbow deep in cookies and cupcakes and I did not know what to do with all the leftovers.

Because Karrie and Ian couldn’t make it to the tasting, I also sent a few cupcakes for them to taste. They wrote down their observations and I was able to read them today. Karrie was okay with the Red Velvets but found the frosting not tangy enough. She also said that while they tasted good, it does not fit the memory of the Red Velvets she had before (I suddenly regretted not trying the Red Velvets when I was going around in NYC last year). Ian also found a weird taste he could not describe (I think this maybe the ‘uncooked batter’ taste Charo found in the cupcakes). Then again, Ian always manages to find something wrong that hardly ever matters just to irritate me, so I’m not sure if I’m counting this one. =p Karrie really enjoyed the vanilla frosting, which made me think twice about abandoning the recipe entirely. Maybe a few tweaks here and there would make it enjoyable for people with a sweet tooth and the sugar-intolerant (?).

At the end of the day, we made progress with the recipes despite the shaky start. Slow progress, but progress nonetheless. Tomorrow, I have a date with Lyn to take a look at KitchenAid mixers at Focus Global Inc. in Mandaluyong, the official distributor of KitchenAid mixers in the Philippines (YAAAY! I’m super excited!) and maybe decide on the best model to buy. Again, any sponsors? Send me an email! Better yet send me a cheque!

XOXOXOXO

Cookies, Cupcakes and Kebabs

noreply@blogger.com (Cho) — Sun, 30 Jan 2011 19:21:00 +0000

Before I bore you to death with the story of my recipe tests, I would like to take this opportunity (naks, parang artista) to thank my friends who have gone out of their way to help me get started. I know this will sound cliché as hell but this would not have been possible without their pushing me forward. I am really grateful for their putting up with me and for waking up early to accompany me to the cake supplies store, for making sure I have all the ingredients I need, for their constructive criticism and of course, for inspiring me and reminding me of the possibilities. (*tear*) Thank you very much for making this project a helluva lot easier.

So, moving on with the recipes, I decided to test my chocolate chip cookies first as they seemed to be the easiest to prepare. I got my ingredients together and equipment ready, and even borrowed the Kitchenaid from my aunt next door (I’m contemplating getting one real soon. Any sponsors?) and I got down to business. First impressions with the recipe are that it doesn’t take much time and effort to get the dough together and that the dough tasted really good raw (if you are pregnant, ill or your health is otherwise compromised, I really do not recommend consuming anything with uncooked eggs in them. Most chocolate chip cookie doughs do).

This dough was very easy to work with. So after spacing them out properly on the sheet tray so they won’t stick together when they bake and making sure that the oven was at the right temperature when I popped them in, I thought to myself, “What could possibly go wrong?” Well, a number of things.

Since I was using a lightweight aluminum tray to bake them in, the bottoms got cooked faster than the rest of the cookie, turning them too brown, some even burnt. When I had my friends taste the cookies, they could not get past the acrid aftertaste of the slightly burnt bottoms. And though I was able to pull some out of the oven before they turned rock hard, my friend Charo said that the cookies could be a little chewier. I do like my cookies very chewy so I made a batch the following day and made sure I followed the recipe precisely. After mixing the batch, I promised to myself to the dough to rest overnight, as the recipe explicitly recommended. A recommendation I obviously ignored, when I baked off the previous batch cookies only after 30 minutes or so in the refrigerator. So as I waited for the dough to rest while battling with my low emotional quotient, I decided to move on to the wonderful world of cupcakes.

Cupcakes.

I stood over the tiny cupcake tins and the fancy cupcake paper liners and thought what would people be thinking after finding out what I’m up to now. After two years of cooking school and several jobs later, my career has been reduced to cupcakes. CUPCAKES. I bet my next-door neighbor can bake cupcakes. Heck, I bet my dog can bake cupcakes. So why the hell am I making cupcakes?!

The truth is, I love cupcakes as much as the next guy. Well, as much as the next gay guy. I love how dainty they can be and how creative you can be with them. It’s not exactly Larousse Gastronomique material, but honestly, I love making them just as much as eating them. And as this is the search for the thing I’d be happier doing, cupcakes would be a good addition to the repertoire.

With the small oven and workspace that I had, I surprised myself when I was able to make a large batch of three flavors today: Vanilla, Chocolate and Red Velvet. Despite my requests to move the cupcake taste tests some other day because it was already late and I didn’t have my icings ready, my friends insisted in coming over to taste them. I was surprised yet again when they found that the cupcakes were really good. And they didn’t even have frostings yet! I say I was surprised because normally, they wouldn’t hold back on their criticisms because that’s the kind of friends they are; the kind that tells you the truth. Albeit they had a few criticisms here and there, they thoroughly enjoyed the cupcakes. Which made me even happier. But what made my evening was the dinner we had at Chef Dogan’s Turkish Grill and Restaurant in Katipunan Ave. QC. Guess what? The place is named after the chef who owns the place. And guess what!? He happens to be Turkish! And they serve up really good Turkish food.

Okay, this entry is going everywhere and right now it looks like my kitchen: a spectacular mess. I’m sleepy and it’s been a long day of cookies, cupcakes and kebabs and I’m dying to go to bed.

Good night, y’all. XOXO.

When life gives you lemons, make freakin' lemonade

noreply@blogger.com (Cho) — Sat, 29 Jan 2011 14:56:00 +0000

I like to cook.

No. Scratch that. I love to cook. I love rummaging through our fridge and seeing what I could produce with the minimal ingredients I have. I love the sound it makes when you sear beef on a smoking hot skillet, or the aromas that fill your house when you bake an old-fashioned apple pie. I have my parents to thank for this. Aside from being in a family of good cooks and hearty eaters, they unreservedly paid for my culinary education in the top cooking school at the time. This is where I learned most of what I know about food now, and more importantly this is where I found and stoked my passion for food. Frankly, I live for the day when I could just cook for family, my friends and myself every waking day of my life. No worries, no responsibilities. Cooking only for the absolute pleasure it brings. But if there is one thing I’d love more than cooking, and this may come as a shock to you, it would be eating.

Sadly, because of my current financial and employment status (status: unemployed and broke-ass), cooking for the absolute pleasure it brings shall remain a fantasy for now. By the way, in that fantasy, I play a female: the Barefoot Contessa, Ina Garten. And while I salivate over the images in my head of my non-existent kitchen barn and herb garden in the Hamptons, I have to deal with my reality: I need a job. The realization that I have not been able to hold a position for longer than a year at the ripe age of 25 feels like a sucker punch in the gut. This is not to say that I did not put in the work. Oh believe me, I’ve worked. I’ve worked in a cruise ship as a pastry cook and cruise ships have a reputation of having the toughest, most backbreaking kitchen jobs in store for anyone who is crazy enough to get on board. I’ve worked in a catering venue and restaurants during the most demanding months of the year. While these jobs could potentially be rewarding, I could never bring myself to stay there for longer than a year. I guess I get bored easily. I don’t know. All I know is I’d be happier doing something else.

Which brings me to this journal. I’ve had an idea for a very, very long time now. In fact, it’s been so long that I forgot, remembered, then forgot, then re-remembered this idea countless times in the past that I felt the need to document it lest I’ll forget it once again and miss the opportunity to see this good idea bear fruit. So here we are at the start of my journey to find that something else that I’d be happier doing. This journey begins with the concept of the most basic and primal means to earn a living: sell something for something. With the skills I’ve learned and whatever tools I have invested in, food for money is the most obvious choice. Though I am confident of my culinary skills, going into business scares the bejesus out of me. I have so many questions running through my head: Will it work? Will they like it? Will I resort to becoming a callboy (as in a boy who works in a call center teehee!) Will I starve to death and go homeless? For the sake of sanity, I cannot leave them unanswered. And the only way for me to answer them is to take the plunge and hope I don’t hit the bottom and crack my head open. If in the off chance I do hit rock bottom, I would have this journal to look back upon and see where and how things went wrong.

I have no business background whatsoever so I will start with the stuff I know. I’ve begun writing down my recipes and I have planned my week to include canvassing suppliers, taste tests and maybe taking a few good shots of the products I plan to sell. I’m done waiting for something to happen and now I know I can and will make it happen. I have a plan and I’ve suddenly got a busy week ahead of me. Wish me luck.