The rebel cake

I have sweet tooth, well just for pastries especially cakes.

Now that my cholesterol level is almost close to normal, I am giving myself a green light to splurge on the sinful foods that I have deprived myself of for months.

Last Sunday, an officemate has talked me into buying her chocolate dome cake which was a bit pricey. Fooled by the look of the cake and taking the seller's word for it, I caved in. I was really frustrated when I have tasted it. It could pass for a cake baked in a cheap bakery in my neighborhood the only difference is its price could buy rubbish cake that could feed two families. The taste was really awful. I texted my chum and told her about it and she agreed. She was able to take a bite of that annoying cake.

When I bumped into the seller, she asked me how was it, well I just smiled. I cannot lie. I would only say the food is good when it is good. And when I say it is good, I could proudly say that it is good.

I even wonder why people say the food is good when they are not. Ah, poor taste I guess? Or they have not tasted the good version of the food that they consider "good".

So when a friend of mine approached me to sell this rebel cake, I had second thoughts. Should I cave in again? 

Well I can't resist the look (for the love of me, again!) so I got a box.

I have not tasted it yet but I jokingly told my friend that if it did not taste good I'll  strangle her. hahaha

UPDATE: the rebel cake is good. Not divine, but good!

The sweet life

My sister I believe makes one of the best Yema.
Yema is the Spanish word for ‘egg yolk’. Giving a little twist to it by adding pure condensed milk, Yema is known in the Philippines as custard candy.
I’m helping my sister earn extra income by selling these Yema’s in the office. This week, my officemates have been asking me about the Yema. The problem was, my brother-in-law bought cheap condensed milk and as a result, my sister cooked a subs-standard Yema that she did not want to sell. Talk about quality!
Today, she was able to cook the high-standard one:

Here’s a trivia I got from The Pilgrim’s Pots and Pans:

Back when there was still no cement, indigenous materials were used. A lime mixture (compounds of calcium, not the citrus) combined with egg shells and egg whites, among others was applied to the walls to make it more durable. One can imagine how many thousands of eggs were used for one massive building. Since only the whites were used, the egg yolks had to be utilised as well. Thus we have various egg-based recipes, mostly desserts, such as leche flan and yemas.

UPDATE:

Geez, I was wrong. The Yema was not perfect. Nah, it was not my sister’s fault. Her hubby took charge of the cooking and it was disaster! I’m sorry officemates but this sister of mine does not want to tarnish her reputation.