Posh Mini-Cupcakes :)

In this other side of the world where I live, tea parties or even 'tea time' are uncommon. The European concept/style of tea are mostly practiced by the Manila's chi-chi society in the comfort of hotel lobbies.

Anyway, I recently made a huge batch of mini-cupcakes for a baptismal reception. I thought the proposed design was very "posh" for a baptismal event that the cupcakes I made was fit more to an afternoon tea kind of an affair.

Featured:
The Vanilla Bean's Signature Ultra Moist Chocolate mini-cupcake frosted with Vanilla Buttercream Swirl and finished with gumpaste flower

Pink and browns are amazingly pretty together. Don't you agree? :)

Tweety Bird Birthday Cake

Got a really nice surprise text message from a friend or my friend. My friend Le-Ann referred me to her friend Chester who happens to be looking for somebody to make a birthday cake for his girlfriend.

These things really means a lot to me for firstly, what the heck?!Chester could've gone to Art Cakes, Aggy's Cake Shop or even my friendly Multiply competitors to have his cake done. Right? Next, I always get girl / lady clients ordering cakes or cupcakes for their boyfriends. But this one is a guy, making an effort to surprise his girlfriend. I definitely wanted to make it really special and catered to his every request.

*Chester's Request*
His budget: Php 1,300
- Strawberry Cake
- 3D Tweety design (must be edible)
- Add some Snickers candy bars (it's the GF's favorite)
- Greeting "Happy Birthday Muding!"


So far so good... I definitely tried to stretch his budget to make it cute and pretty.

*My Rendition*
Strawberry cake with Lime Buttercream filling, Vanilla buttercream frosted, Tweety Bird made from gumpaste and sitting on Snickers candy bars, birthday greeting, lots of gumpaste flowers and dragees.


I really don't do meet-ups anymore as I charge for delivery. But this, I made an exception and woke up 5:00 a.m. just to meet Chester near our school by 7:00 to hand him over his surprise to Muding.

Goodness! I definitely feel like a saint! :)

Project Alice in Wonderland - (Sneak Peek)

Something truly magical happens when you host a tea and cupcake party and invite a Silly White Rabbit, 2 misunderstood stuff toys and your most loyal friends to document and set the whole thing. I am talking about having a photoshoot a'la Alice in Wonderland about my shop, The Vanilla Bean.This is actually just a project of my bestfriend, Diana for her class wherein they are a pretend Graphic Design company. But knowing my circle of friends, everyone pitched in. It became a "barkada project" again!

I like to extend my warm thank yous to, first of all, Diana and her groupmates Eylin and Czara, for choosing my business as their guinea pig. (Although the shop wouldn't benefit the lovely ad that they did, I always all for great pictures!) Next, to E.R., our in-house photographer. The shots are stunning as always! Monch, for being the art director and Ron for being the all too willing runner and lending his extra flash. Warmest thank you also for Geoff and his mom for sponsoring (spur of the moment decision actually) their home as the venue of our shoot. (We actually were suppose to visit Geoff at his home to see how he is doing after being discharged at the hospital for dengue.) Lastly, to our "youngest", Jaypee, for taking time to visit the shoot despite of his busy schedule.

Can't wait to see the final edited photos! :)

Martha Stewart Weddings Philippines Magazine Launch

Whew! I just said a mouthful!

Give joyous praise to the people who brought the number one Wedding Magazine in the United States here to the Philippine shores. Finally, Manila's wedding gurus have a home in the glossy spread of Martha Stewart Weddings.


My sleep went away when I read the sms invite message of my college pastry professor and cake extraordinaire Chef Peachy Juban. The day finally came for the first ever international copy of Martha Stewart Weddings Magazine to be launched at the Conservatory of The Manila Peninsula. She told me about this weeks ago. She's very excited because her wedding cake will be featured in the maiden issue. I was doubly excited for her!

My mentor, Chef Peachy Juban

The event started 3:30 in the afternoon today. Decked out in my elegant afternoon attire (which was specifically noted in the invite of Chef Peachy), I gingerly walked up the stairs and strained my eyes for Chef. Well, having a mole's eyesight, I wasn't surprised Chef Peachy saw me first. At the Conservatory Lobby, she was with her gang... Chef Pam, Chef Kristine and Joanne. We exchange warm hello's and how are you's as Chef Peach started clicking away! A dessert buffet table was set-up nicely. I shuddered to think how many more of those sweets will be inside. True enough, what was inside the Conservatory is even more amazing! In front and center is the mother of all dessert buffet. Different cakes, cupakes, macarons, pastries etc. made by the who's-who of the Philippine Pastry industry (Sonja for Cupcakes by Sonja, Baba Izabeta for Classic Confections, Peachy Juban for Shortcrust, Heny Sison, Mallorca etc.) was carefully and tastefully arranged and laid out in all its glory. Margarita Fores did an outstanding job in the decors. Everything from the decor, covers, down to the desserts are all "Martha Stewart-ish". Pink and brown was the main standout color making it look like a dainty tea party affair. I had to take my camera out as well and start taking pictures before its all gone.

The Cover Cake of MSW Maiden Issue by Baba Izabeta.

Cake flower pots by Peachy Juban

Spectacular dessert buffet!

Cupcake Tree

As I anticipated, there were a lot of media present and a lot of... well... ladies. The team of Style Bible was there to take pictures of the fashionables. I was flattered that they asked my picture and what I wore! (I am very worried of my picture... mind you.)

Anyway, most of the people there know each other. Some of them are classmates from their alma maters. Chef Peachy was kind enough to tell me and introduce me to some of the people whom she just talked to. The industry's stars were there... Heny Sison, Sonja, Pinky Yee, Penk Ching, Jacqui Laudico etc.

Everyone flocked to the buffet table, having a small bit of each to taste. An buzz of excitement and swoons filled the air as each tasted the pretty patries they had on their plate. After awhile, Editor-in-Chief of MSW magazine, Ms. Tata Mapa, took the floor and opened officially the event. She introduced the MSW Philippines magazine as the first ever international franchise of the MSW of the United States. She thanked everyone who came, her staff and the pastry chefs who sponsored the lovely pastries we had that afternoon. A video made by JC Magbanua was also shown and *gasp* surprise! surprise!.. a personal video from the woman behind the brand itself, Martha Stewart.

One of the many dessert plates that I got

The event was totally successful! A lot really came to the point that there weren't enough seats for the late comers. Everyone went home happy with their mini-cake giveaway from Goldilocks, copy of the MSW maiden issue and stomachful of sugary sweets and champagne!

giveaways!
(Cake Flower Pot by Peachy Juban, Goldilocks Mini-Cake & Goldilocks Mini-Polvoron Cake)

Tea parties now are definitely on my "I Love... List"

Off to Singapore!

My graduation is just around the corner and even before realizing this, a dark cloud loomed over me with regards to what I want to do after college. It is such a dilemma I tell you for a fairly indecisive and ambitious girl like me. Even before my last semester started, my parents asked me what are my plans. I was dumbfounded, almost staggering to answer their question. I really could just (and I want and love to beyond words) continue The Vanilla Bean, making it grow and start my own shop but I felt that I was never quite ready for it. I was afraid that I needed more credentials.. more experience to create super dazzling masterpieces and operate it fantastic like how I dreamed it to be. I know I am such a Pastry Girl by heart but I want to test myself in the realms of the "non-pastry" kitchens.

Anyway, my career plan formed during my internship at The Peninsula Manila. During this 3 month stint, I have mingled with people of different races and different walks of life. Of all the stories that I heard, I fell head over heels over the life of the expat chefs. How great it is to see the world by working in the kitchen of another country? Aside from being well compensated, the perks of making new friends of different cultures, learning another language, experiencing another cuisine and learning with the best of the locals astounds me.

This working while traveling really appealed to me for it is a great life for the independent and young! I believe that in this industry, if you want to emerge as the best, you have to build your foundation. Climbing the ladder is the way to go! Having to work for somebody, the training will always be varied and rising up the ranks will be a breeze. Of course learning should be imperative in this industry (for you are such a egomaniac if you find yourself not learning anything at all) but maybe by 25, I have the calibre, gut, skills and experience of a great cuisinaire who can lead a kitchen. I am definitely not in a hurry of making loads of money by running a successful restaurant business. I will come to that. I am an entreprenuer and a businesswoman (I believe..) in nature. Feeding my personal thirst for experience and skills is my priority right now. It is a challenge that I want to commit myself. What I want, when the day comes of opening my own restaurant, what I become, experienced, learn and develop is served hot on the plate. When I'm already tired of being an employee... I'll come back here and start the next part of my career plan.

Anyway... after my internship at The Peninsula Manila, I didn't waste any time. I scoured over the internet for a good job abroad. Lucky stars must've befall on me for just after a month of sending out resumes, checking my email and waiting for something... anything for that mater, I secured a job in Singapore! I'll start as the lowliest rat in the pack... a cook in a restauant at East Coast Park Nevertheless, its all about building the foundation and climbing the ladder right?! It'll be a little star under my belt. And so I am one of the lucky few who while waiting for the "d-day" scored a job. Graduation is just less than a month away and I'll be leaving for my new life the day after. Isn't that exciting?!

But bittersweet it is for along with new beginnings, some things have to end or put on hold. The Vanilla Bean became so much a part of me but I had to post a *CLOSING NOTICE* already. But I will definitely continue it when I come back. (A cakeshop and a fine dining resto I think would be uber nice!) I'll just think of it as me going on a long "recipe development period" in a kitchen somewhere. I will still definitely bake if I get the chance and I will still post my adventures here.

Much to do, much to pack and much to hope for!!!! The Dessert Diary will now extend its pages to my soon to be colorful adventures in Singapore!

Can't wait!

Tatiana's 1st Princesses Birthday Party

In my, errr, limited years of experience, I usually find the coming of the "-ber"ending months the busiest. The coming of September not only means for me booking bazaars and ordering packaging boxes and walnuts for Christmas (they become quite expensive as the holidays draw near) but also bracing myself for the influx of birthday cakes and cupcakes orders. Every week there is always something to do and someone who books!

Don't get me wrong... I'm not complaining. I'm happiest when I am busy as a bee! Anyway, this post features my first full blast "Stef S." party for the month. (Well, I'm posting it because I love the party theme! ha!) Tatiana, the 1 year old birthday celebrant had a Disney Princesses Theme. Her mommy ordered the Princess Doll Cake with 60 pieces flower cupcakes, 50 Chocolate apples for her giveaways and Chocolate fountain with fruits, biscuits and mallows as dips (Choco fountain pic not included).

The Princess Cake, cupcakes and Chocolate Apples

I was excited when I booked this project. The original plan for the Princess Doll cake was to buy a barbie doll and 'murder' her by cutting her in half! Thank goodness for my habit of checking out baking supply stores. I decided to pass by Cooks Exchange in Glorietta 4 and "voila!" a conveniently naked and half Barbie with a plastic stick as legs! Saves me the trouble of commiting a "crime".


I'd like to thank Mr. Wilton for coming up with the "Color Mist Spray". It's used to tint your icings by spraying... kinda like the Pylox for cupcake icings. Anyway, this little baby gave an a amazing two tone color on to my icing. I tinted first the buttercream with purple as base and spritz a little of the Color Mist Spray for a little definition. PRETTY!

See the subtle gorgeous hint of blue???

The chocolate apples or "crazy apples" as what I call them, are the easiest but messiest to do! Simply melt the chocolate ( I use premium chocolate for my apples), bring it to the right temperature for dipping, dip and shake it a bit and go crazy with the sprinkles and candies! ( My little sister choose to help me only during the sprinkles part.)

White Chocolate

Milk Chocolate

The kids definitely had fun chewing them down in a few minutes nevertheless i had fun, fun fun! making them What a great way to start the "-bers"! Cheers!