(Source: elspirit)
A Sweet Voyage
Ivan Enriquez, 18,LPU before and now ISCAHM, Bakery and Pastry arts student, addicted to what they call "partly science ,partly arts". Living life to the fullest. On his way to conquer the saccharine life of baking and patisserie world. Not afraid to dream big 'cause I do believe that dreaming is free and should be done freely. I think, therefore, I am. Please don't hate(just a dreamer...sakay ka na lang :) ). Care to ride on the journey?? the fare is free! Tara! God bless! :)
The Voyage so far! Photography blog :) Quoted! The Pastry Devotee's Foreword Dare to ask
July102012
June92012
I don’t know if you can see the chocolates…
LPU Batangas got GOLD WITH DISTINCTION on Pralines Student Division…
First time in the history of Lyceum of the Philippines(Nationwide) that we got a Gold with Distinction. and we’re happy that the Batangas campus was the first one to achieve. :) And I am lucky to be one of the few that happened to watched how these masterpiece are made
2AM
Ganache! Ganache! Ganache!
Note:
Allow your ganache to cool before pouring over cakes as a glaze.
The longer you allow the ganache to cool, the thicker it will set.
If you using it as a whipped filling, never put your ganache in the freezer in the hope of whipping it. It won’t whip and will just result to a curdly mixture.
:)
June82012
“I’m a culinary artist. Pastry is my medium. Desserts make me happy.”
Chef Sally Camacho
May212012
Have a cupcake to sweeten up your day.
(Source: Flickr / hellogaby, via bakeryavenue)
May122012
“People eat out to escape and be entertained”
Elizabeth Falkner
May112012
“One batch of Pavlova ready for the oven!!!!”
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