All Time Favorite Chocolate Cake

I can't fathom someone who would hate chocolate. What is there not to like, right? In any forms, when we say chocolate it is no doubt good. Last Valentines Day, I wanted to celebrate it by impressing my mother. Basically that what's in my mind when I decided to make A Chocolate Cake. So for the second time and on the second month of the year, I baked my second cake. Just in case you missed it, I did my first bake of cake in Red Velvet. 

Baking a Chocolate Cake for me is a lot tricky than others. Maybe because I have high standards on my chocolate cake that it carried over on what I plan to do. If you will ask what's my definition of a good one here's the list.

• delicately moist
• slightly bitter but not overpowering taste of chocolate
• melts in your mouth softness/velvety

 I set these three as guidelines also of what I have in mind. Well at least somewhat similar to this because it's just my second time of baking cakes. Though I have a few let's say "tricks" playing in my head to make this kinda look original even though I just relied on an easy recipe online. Again, what I always use as a basis when looking for a recipe is the availability of my ingredients. What is that I have around the kitchen. I also bear in mind those who are thinking of baking a chocolate cake but are intimidated of what they see on Google. Upon searching, finally I found my  Chocolate Cake Recipe. Now, there's a substitute in case you don't want to put just a plain hot water. Coffee!  Some of you might wonder why but in this case if you want to enhance the flavor of Chocolate in your Chocolate Cake, Coffee is the answer. So I put a tablespoon in my 1 cup of boiling water. Why boiling water? This effect is made to bloom the cocoa and release the flavor. Imagine now how this cake will turn out? UH-HMMM... The recipe calls for two round pans, since I only have one I made use of the rectangular instead for the second layer.

Let's now go with the icing. Since we are an all time fan of Chocolat and I always love their ganache icing and I still have a block of chocolate sitting in my fridge... It's time to pah-ty!

My First Easy to Bake Red Velvet Cake

I've been so vocal on my love for baking. Everything right now is surreal for me who didn't really had a sit down lecture on the 101's. It's just purely Google and YouTube who helped me reached my aspirations. I even thought of documenting everything and putting it on a blog. I just felt sorry that I wasn't able to give a thorough concentration on my blog for the past years let alone keep up with my entries. Oh how  I missed writing about my baking.. very much! I see that my last post was still of 2015. Two years!! How could I neglect documenting my baking. Good thing is that I saved pictures and that I preserved the stories behind it. Come year 2017, I decided to resurrect everything and put fuel to the passion.
Those years of blogging hiatus that I got to experienced a lot of misses and fails on my baking. I must admit that I'm more on the experimental. If I have to put one thing about being a chef in mind ( and in heart) is that the ability to create new recipes. And by this, you shouldn't be afraid of  going out of your comfort zone or thinking out of the box. Thus this mindset I believe is whats liable on the makings of  fusions and other hybrids such as Cronuts just to name a few. I have done many experimentations to be honest. It helped me on knowing my craft more and that the fulfillment of producing a recipe that is you. Thus in every baking or cooking tasks that I do, there's a little story behind which all the more makes everything exciting and worth sharing ( and worth blogging).
I'm really fond of creating something out "of what is left in the cupboard" if you know what I mean. This one particular story was just of January 14 year of 2017, for my 'lil s brother's birthday ( obviously he isn't lil anymore at the age of 27) In the family, it already became a tradition to cook anything pasta or noodles for it symbolizes long life. Prior to this, I already thought of recreating the pasta that I ate a few nights before from Mary Grace. I decided Spaghetti with Tomatoes and Basil, my version of Yellow Cab's Charlie Chan and hesitantly Red Velvet Cake. Why with the hesitation? Because honestly what I always do were purely cookies. I've done Brazo de Mercedez but no major cakes yet so this is a first and I'm quite nervous for the outcome. I know, I shouldn't be doing my brother's birthday as a testing stint for this. I just can't imagine if he'll ever forgive me if this has gone wrong.

 First on the agenda is to look for an easy fail-proof  recipe for the cake. I got mine at All Recipes UK. I just find conversion really a major issue because you can't be wrong or else everything will be a mess. You see I have to convert the grams into cups, and we are talking about precision here.There's always a confusion whenever I do this which rattles me. So most of these ingredients were readily available and whats left from our Christmas Cookie Business Special ( I just made the title so it'll sound catchy, lol) which I intend to tell you also, maybe next time.
At that time I used a substitute for Cream Cheese as my icing. If you are from the Philippines I know you are aware of Arla. Though this is just a Cheese Spread but the taste and consistency could already pass. I find that I might be needing quite a few Cream Cheese but I'm restricted of time and budget so I opt for this. I also didn't follow the indicated recipe for the icing but used the basic cream cheese + confectioner sugar instead. Another reason is that I don't have any white chocolate available.

 It's a tad runny though but usually this kind of frosting is not that thick. I suggest that you keep it in the fridge for at least 30 mins and it'll help settle the consistency. 

Originally the recipe calls for three 20cm round pans but instead I used one 8"round pan and baked it for 60 min. I also didn't have a cake stand to do the icing procedure. Again, I improvised and used the round pan turn it upside down and decorate. I think my brother is forgiving on that day or he just loved me or the cake? You tell?

This is only the first of many to come, I hope that you will stay around and be a witness to my undying baking expedition. Till then

The Whipped Kitchen Feature Ingredient: Graham Crackers

 It is one of those days that I feel the need to create a cookie recipe. But I have to challenge myself. The Goal: Make use of what is readily available in the cupboard. Upon checking on my inventory, since I haven't gone to the supermarket yet, I only have flour, chocolate chips, graham crackers and oatmeal aside from the basics like baking soda, Sugar and Butter is always present in the fridge. Yes, while looking at my checklist I could already see the picture of what I might end up doing. And so the debate in my mind finally came to a conclusion: two cookie recipes. I included the Chocolate Chips indeed and also Oatmeal Cookies. I just can't leave my graham sitting there lonely so I included it to both recipes. I remember from an episode of Buddy's Bakery Rescue that a simple cookie dough could come up with different variations. With this in mind, I know I could never go wrong. It might not be original since I looked it up on Goggle and found similar recipes. :( With my goal in mind, I'll still go on with my recipes.
Graham Crackers is our basic ingredient when we are baking pies specifically we use this as the crust if we want no bake, ref pies. It is also the one in the 3 ingredient s'mores that we loved. But honestly it never came to my mind that it can also be used in baking cookies. Using Graham Crackers gives that extra chewy on cookies especially if to be put in the fridge for a couple of minutes before baking.
This two cookie recipe that I would like to share is of my own version. Hope you'll enjoy it as much as my family did. :)

Graham Chocolate Chip Cookies

Ingredients

• 6 pcs crushed graham crackers
• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 pc egg
• 1 tsp vanilla

Cooking Directions

1. Pre heat the oven to 350 F. Cream the butter and sugar. Beat in the egg and vanilla until light and fluffy. Set aside.
2. In another mixing bowl, mix together all the dry ingredients. ( graham crackers, flour, baking soda and salt) Make sure to sift the flour, baking soda and salt first to avoid lumps.
3. Mix the dry ingredients to the butter mixture until well combined. Fold in the chocolate chips.
4. Using the basic cookie scoop (about 2 Tbsp) drop a scoop on a cookie sheet covered with parchment paper. About 2 inches apart each cookie.
5. Bake for 10 minutes. Take out of the oven and let it stay in the cookie sheet for a couple of minutes to set. Cool completely on a cookie rack.

Different Baking Stores to Suit your Baking Needs

  The first question that I had when I'm starting my Baking Business is where to find the right utensils and ingredients to use. You see not all leading Supermarkets caters to the needs of a newbie like me. There might be some but the real problem here is if you are a budget conscious person like me," How can I afford it?"  Freak no more my co-baking-newbie enthusiasts! Here are my list of Baking Shops that would help you find retail ingredients and quality utensils. The best of all is

it's affordable. So, let's start.

• RM Box Center - Located at Sta. Mesa Manila, RM Boxes are I believe the sole distributor of commercial and personalized boxes here in the Philippines. If you see those beautiful cupcake boxes on a christening event, I'm pretty sure it's from RM. I found their website on Google upon browsing looking for a boxes and cookie pouches. Their location may be a bit far from me because I'm here in the South area. Fortunately, you can place your orders online which I often did. I really love how sturdy their boxes are. They are made from recycled materials so don't worry no trees are harmed. Their boxes are so fancy that a customer came up to me one time telling me that she might use the boxes again for another occasion. RM Boxes also have cupcake liners, fancy pouches, novelty boxes and accessories of your liking. They also accept customized boxes and tags for business and personal use. And what you'll love about them is that they are all affordable. I once ran out of fancy pouches for my cookies that I had to buy from a nearby supermarket. I never imagined how big the price difference is. A piece of advice, find time to save up so you could buy in bulk. Believe me, you will be saving more. 

• Love 2 Bake Co. - Because I reside from the South I find this more accessible than going to Quinta Market in Quiapo. For me, this is Killion and New Sin Kian Heng rolled into one. Love 2 Bake is located in BF Homes, Paranaque. Just look for Frution Bldg. The Building is located at the back of the wet market. For newbies like me, a place like this is haven for us. Just like Killion, they sell Baking ingredients like flour, chocolates, nuts, sprinkles in retail. They also sell boxes and plastic packaging, fondant icings and fondant designs. Any baker could ask for is available here. Baking utensils are also sold here even to cupcake and cake holder. What I also love about the store is that every sales person is knowledgeable of what the store is selling. They also give some alternatives on certain products that will fit your needs. Really accommodating and friendly staff. You could also order online for those who don't have time to visit the physical store. Also, for those who want to have crash courses on baking or fondant icing making, Love 2 Bake conducts special classes. 

• Just Bake It-  My other alternative. Sometimes inevitable circumstances occur and your favorite store just ran out of that certain ingredient you would be using for a function. This is my lifesaver on those occasions. Some commodities may be a peso or two higher but the best part especially for those urgent situations is that they allow credit cards. The also have retail baking ingredients, and wide array of imported baking utensils .And if you want those cupcake of yours to have top of the edge design Just Bake It  offers the Edible Image Printing. Imagine seeing the face of your loved ones printed on her favorite cake. Really an awesome idea. High end imported baking utensils and ingredients are also available for those who wants to invest more on their baking. Workshops and Baking Demos are available for those interested. Ordering Online can also be done for people who are not too sure of their location. 

• The Landmark Makati - Located at the 2nd floor, I find their Baking Section more dedicated than that of some Department store. Mostly a wide variety of Baking utensils to choose from. In here I bought my first cookie sheet and measuring cups/spoon. They also carry retail ingredients in their supermarket which is a plus. For the beginners or baking enthusiasts, you'll never go wrong at Landmark.

• SM Supermarket - I'm glad to see that they now carry retails on baking ingredients like flours, chocolates, nuts and even plastic packaging and RM cupcake liners. Expect a higher price thou but nevertheless for those emergencies, we could count on them.

 If you have time you could visit Divisoria specifically along Sto. Cristo where you could find Bestway and Estanislao Trading. Quiapo where Killion, Mostwell, Peotraco and Commoner is located. For those who want to buy in bulks these is the place to be. For those who are located in the North area Sweetcraft in Mandaluyong is for you. There are also specialty stores like Baker's Depot Cooks Exchange and Gourdo's if you really want to invest more.

I hope in my own little way, I was able to help you newbies in finding your perfect Baking store. 

Whipped: How it all started

 Having a sweet tooth is one if not the main reason why my determination to learn baking flourished. I subscribed to different You Tube sensations and often follow their recipes. As I stated that I haven't taken my Baking classes yet, still I self educate myself by asking Google. It seems that my dreams of being a baker was put into confirmation when I decided to put up a small business. I search for a salable recipe to whom I'm subscribed to then bake it. My siblings and I decided to sell this and fortunately my first batch was a success. Thus, marked the birth of Whipped.

 We first had cupcakes on our menu but due to the growing family of people selling  that we opt to focus on cookies. Cupcakes would then be offered for give-aways or by special requests. 

Cookies was then offered to my bother's office mates who are now my loyal clients. I just started from an old time favorite which is Chocolate Chip Cookies. Until I slowly add one kind after another. Or I'll see the latest trend on the Baking World and would put up my own version. One of these are the famous Cookie Cups of Dominique Ansel. Though I must admit that I had a hard time finding the right concoction of making my cookie dough hold up that milk.

From the Whipped Kitchen: "Happy Birthday Mama"

  Yesterday was my Mom's natal day. Thus the reason why I wasn't able to put up a blog for two consecutive days. Whenever there's an occasion or a family event, I'm always tasked to prepare everything. I play a few roles on a particular day. I budget, do the buying, prepare and cook. Sometimes, if the situation asks to, I also play the hostess. So yesterday is one of those days.
I just prepared my mom's old time favorite. Spaghetti and Chicken Macaroni Salad ( Filipino Style) *wink* simply because she isn't a picky eater and is also conventional.

From the Whipped Kitchen: The Red Velvet Cookie Cups Recipe

  Hello Sugar! I wasn't able to post yesterday because it's a Sunday which is for me is a family day. It is the day of the week where we put aside our work, relax, have fun or be simply with the family. We spare our day to spend quality time with our loved ones because with them that we got to be our real self again. I'm lucky that I have a very supportive siblings. When I say supportive, they are my biggest fan. Everything I do, I owe it to them. Like this Red Velvet Cookie Cups that I made a few weeks ago which became an instant favorite in the family.

I've been meaning to do this recipe but it's too scared to start. My fears includes a lot of what if's that I started to drop the idea. But thankfully, through some guide lines that I got from watching You Tube and reading Blogs that I finally got the formula. Special thanks to the Spache the Spatula for being my virtual mentor.
Enjoy!