Cobblestone Texture in Fondant--Plus Bonus Turtle Figure

How To Make Buttercream Roses

Fondant Bow and Loops

Fondant Bow Tutorial -- Bow Tie Style

Fondant Bows - Pom-Pom Style

How to Cut Ribbons and Make Bow Loops

How to Make and Decorate Take a Bow Cake, Bright With White Cake & Holid...

Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.

Ingredients:

• Ready-To-Use White Rolled Fondant
  Easy-Add Ready-To-Use White Rolled FondantAdd to shopping list Ready-To-Use White Rolled Fondant
• Thinned Fondant Adhesive
• confectioners' sugar

Tools:

• Roll-N-Cut Mat
  Easy-Add Roll-N-Cut MatAdd to shopping list Roll-N-Cut Mat
• 9 in. Fondant Roller
  Easy-Add 9 in. Fondant RollerAdd to shopping list 9 in. Fondant Roller
• Fondant Ribbon Cutter and Embosser Set
  Easy-Add Fondant Ribbon Cutter and Embosser SetAdd to shopping list Fondant Ribbon Cutter and Embosser Set
• Decorator Brush Set
  Easy-Add Decorator Brush SetAdd to shopping list Decorator Brush Set
• Ruler

Instructions:

step 1

This bow can be assembled directly on the cake or ahead of time, using a 2 to 2 1/2 in. fondant circle as a base. Lightly dust mat with confectioners' sugar. Roll out fondant 1/8 in. thick. Cut strips for bow loops using dimensions listed in project instructions. Your bow may use more loops than shown here. Fold strips over to form loops. Brush ends lightly with damp brush. Align ends and pinch slightly to secure. Stand loops on side to dry, or stuff loops with crushed facial tissue, let dry.

step 2

Position 6 or 7 bow loops in a circle to form base of the bow. Attach to fondant circle with thinned fondant adhesive or melted candy.

step 3

Attach remaining loops, filling in center area of bow. Trim loop ends, if needed, to fit.

Curlicues

Curlicues

GELATIN Art Creation

CARNATION

DALHIA

Rose

F

Sun Flower

Rose

Blossoms 

3D Dora

ROASTED DUCK RECIPE

ROASTED DUCK WITH MANGO SAUCE

Clean and pat dry:

1 US Deli duck

Marinade duck overnight in:

½ c honey
½ c soy sauce
1 t MAGGI Magic Sarap
1 t pepper
Juice from 2 oranges.

Put duck on a rack over a roasting pan.
Put the orange peel in the cavity of the duck.
Pour in the roasting pan:

Red wine

Roast at 350o F for 45 minutes or until meat thermometer registers 180o F.
While roasting, baste often with the drippings.
When done, take duck out of the oven and rest at least 15 minutes before carving.
Serve with mango sauce.
In a saucepan, combine and boil until slightly thick:

1 c fresh mango puree
¼ c sugar
1 T cornstarch
1 t MAGGI Magic Sarap
½ c white wine
2 T calamansi juice
1 c drippings from roasting the duck

Favorite Nestle produce and why.
MAGGI Magic Sarap is my favorite. It is so versatile and goes very well with any savories. I find that it brings out the best in any dish. I even use it for my salad greens. May I add another favorite? It is NESTLÉ All Purpose Cream/ NESTLÉ Cream. I have been using it for years and cannot imagine my kitchen without it.

Give one practical yet brilliant cooking tip.
Regard recipes merely as a guide. You must know why certain ingredients are added and why you do certain procedures to achieve a certain end. Being equipped with this knowledge will bring out the critical and creative best in you.

http://www.nestle.com.ph/recipe/jmk/toque.html

Kakanin "Filipino Delicacies"

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake Recipe

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

Procedure:
1. Mix them together and bake it in a greased pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

Updated

Dolores graciously shared her own version:

2 pkg. of grated cassava
1/2 pkg. of sweetened shredded coconut
1 can of condensed milk
1 can of coconut cream
1 can of coconut juice, 4 eggs
and 2 tbsp. of vanilla extract (optional).

You can substitute the syrup flavor to almond extract or whatever your heart desires.

Mix all ingredients then pour mix on a large square pan or 2 small ones.

Bake for 1/2 hour at 375 degrees then to 350 degrees to 20 more minutes until mixture is firm and light brown on the side.
Take it out of the oven to cool down and cut them in serving squares.

 grated cheese on top which is optional and it is yummy!!! 

I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves.

Here is the recipe.

Ingredients

1 cup malagkit (glutinous rice)
1 cup mongo
1-1/4 cups sugar
3/4 cups coco milk
coco cream from 1 grated coconut

Ingredients

1. Soak, grind, and drain malagkit in a muslin bag (sako sa harina) to get a mealy dough like that used for palitao.

2. Cook mongo in water until soft (and mushy). Drain the water. Use a colander. Set aside.

3. Prepare latik and oil from coco cream.

4. Boil coco milk and sugar until thick. Add cooked mongo and cook like Bukayo.

5. Combine this mixture with mealy malagkit thoroughly and wrap measured amounts in banana leaves (wilted by passing over an open flame).

6. Steam 30 minutes.

Notes

Sometimes, I didn’t have a steamer (or a double boiler or pasta pot with an elevated steamer top). So, I would get a metal rack (no plastic feet) and put it on top of a wok, line up the suman, fill the wok with water that didn’t touch the metal rack, and covered the wok. It worked!

Cassava Cake

Ingredients

2 packs frozen cassava

2 packs frozen buko

2 eggs

2 cups sugar 2 cans (16 0z) coconut milk

1 tablespoon vanilla

1/4 cup melted butter

Procedure:

1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.

2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.

Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

http://pinoyfoodblog.com/pinoy-recipes/cassava-cake-recipe-for-us-based-filipinos/
http://pinoyfoodblog.com/category/filipino-recipes/kakanin-recipes/