Ingredients:1 kilo ube yam root1/2 kilo gabi (taro root)1/2 cup margarine3 cans condensed milk (12 ounces)2 can evaporated milk (12 ounces)1/2 cup dairy cream1/2 cup grated cheese1/4 kilo sugar2 cups of waterProcedures:1.    In a big pot, boil the unpeeled ube yam and gabi and simmer for about 30 minutes.2.    Peeled the ube yam and gabi after draining and cooling.3.    Grate the ube yam and gabi.4.    In a casserole, add water and bring to boil.5.    Add sugar to boiling water and put the grated ube yam and gabi.6.    Put the margarine and dairy cream and mix well.7.    Keep mixing the ingredients for 30 minutes and add condensed and evaporated milk. Continue to mix for another 15 minutes or until sticky and add grated cheese while mixing.8.    Remove from heat and let cool and place in the platter.9.    Refrigerate before servingNotes:

•    You may add latik or fried coconut milk solids on top of halayang ube.•    You may also spread additional margarine on top.Ingredients:4 cups coconut milk3/4 cup cornstarch14 ounces condensed milk3/4 cup fresh milk3/4 cup granulated sugar15 ounces whole sweet kernel corn5 tbsp toasted grated coconutCooking procedure:1. Pour the coconut milk in a cooking pot and bring to a boil.2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.3. Simmer for 8 minutes4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.6. Allow to cook while stirring until the mixture reaches your desired thickness7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula8. Allow to cool down then refrigerate for at least 1 hour9. Garnish with toasted grated coconut (or latik if available)

Coconut Macaroons are chewy cookies that contain a lot of sweet shreded coconut. This pastry is popular here in the United States and is usually dipped in white chocolate for additional flavor.Ingredients:14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)1 cup butter½ cup brown sugar3 pieces raw eggs14 ounces condensed milk

Procedures:

1. Place the butter in a big bowl and cream using a fork2. Add-in the brown sugar and mix well3. Add the eggs and condensed milk then stir/beat until all ingredients are blended4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes

7. Bake the Coconut Macaroon mixture for 30 minutes or until color turns golden brown.8. Serve during dessert or snack time. Share and Enjoy!Ingredients: 12 egg yolks2 cans condensed milk (14 oz.)5 cans small evaporated milk2 cups fine white sugar2 tablespoon vanilla or ¼ teaspoon grated dayap rind (optional) You will also need the following:Llanera SteamerStrainerHow to make the Caramelized Syrup :In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.How to make the Custard: In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.

Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean. Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving. To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Ingredients1/4 c. of butter or margarine, softened (not melted)1 c. of flour1 teaspoonful of baking powder5 rounded tablespoonfuls of sugar3/4 c. of milk4 egg whitesslices of any quick melting cheese (you can also use slices of salted eggs or white cheese)InstructionsIn a bowl, sift together the flour and baking powder.In another bowl, cream the butter (or margarine) with three tablespoonfuls of

sugar. “Cream” means to beat until light in texture.Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.Anyway… stiff means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form. Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them

Ingredients:1/4 cup butter or margarine, softened (not melted)1 cup flour or rice flour1 teaspoonful of baking powder5 rounded tablespoonfuls of sugar3/4 cup of milk4 egg whitesslices of any quick melt cheese (or slices of salted eggs or white cheese)Directions:1. Sift together flour and baking powder in a bowl.2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.4. Beat the egg whites until stiff.5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.6. Fold the egg whites into the flour-milk mixture.7. Add pandan leaves or pandan flavoring other flavors you choose.

8. Fill the puto molds or muffin pans until about 3/4 full.9. Top with cheese slices.10. Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.11. Cool before removing from the molds to retain their solid shape.Enjoy your puto with the traditional dinuguan

Try this Brazo de Mercedes recipe and let me know what you think.Ingredients:10 large raw eggs, yolks and whites separated1/2 teaspoon cream of tartar1 teaspoon vanilla extract3/4 cup granulated sugar3 tablespoons confectioners sugar14 ounces condensed milk

Cooking procedure:1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.

2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.3. Preheat the oven to 350 degrees Fahrenheit.4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.9. Remove the meringue from the oven and cool down for a few minutes.10. Sprinkle the confections sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.

11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.13. Transfer to a serving plate then serve.14. Share and enjoy!

Moist Banana Cake 4 whole eggs (about 1 cup eggs) 1 cup granulated sugar 1/2 cup brown sugar 1/4 cup molasses 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 cup fresh milk 1 cup cooking oil 1/4 cup quick cooking oatmeal 2-1/4 cups all-purpose flour 1-1/2 cups overripe banana (bongolan, lacatan or latundan) Pre-heat the oven to 350°F or 175°C.

Line a 9x5x3-inch loaf pan with wax paper. Beat in a bowl with a hand mixer at high speed or heavy-duty mixer for two minutes the eggs, granulated and brown sugar, molasses, salt, baking powder, soda, cinnamon, and nutmeg. Turn the mixer to low, and add milk and cooking oil. Mix for a few seconds to blend. Add flour and oatmeal, and mix until there is no more visible trace of flour. Add the mashed bananas. Increase the speed to high, and mix for another 30 seconds. Pour the batter and spread on the lined pan. Bake for 70 minutes or until a cake tester or barbecue stick inserted in the cake center comes out clean. Cool in a pan, then loosen out and invert. Remove the wax paper. You can also bake the batter in 24 paper-lined 2-1/2-inch muffin pans for 20 to 25 minutes. Chef Erns’ Top 5 Banana Cakes There is only one entry in this week’s list of top banana cake: the Baguio Country Club banana cake. The highest quality in taste, this dessert will be moist even if refrigerated for days. I’ve tried many other kinds of banana cake, but this is the best.

Ingredients1/2 cup butter1 cup white sugar2 eggs1 teaspoon vanilla extract1/3 cup unsweetened cocoa powder1/2 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon baking powder 3 tablespoons butter, softened3 tablespoons unsweetened cocoa powder1 tablespoon honey1 teaspoon vanilla extract1 cup confectioners' sugarDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. while they are still warm.

Brownies Ingredients:1/2 cup (1 stick) butter or margarine, melted1 cup sugar1 teaspoon vanilla extract2 eggs1/2 cup all-purpose flour1/3 cup HERSHEY’S Cocoa1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup chopped peanuts(optional)Creamy Brownie Frosting:3 tablespoons butter or margarine, softened3 tablespoons HERSHEY’S Cocoa1 tablespoon light corn syrup or honey1/2 teaspoon vanilla extract1 cup powdered sugar1 to 2 tablespoons milkBrownies Cooking Instructions:heat oven to 350°F. Grease 9-inch square baking pan.Stir together butter, sugar and vanilla in bowl.

Add eggs; beat well with spoon.Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.Stir in nuts, if desired. Spread batter evenly into prepared pan.Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.Cool completely in pan on wire rack.Prepare CREAMY BROWNIE FROSTING; spread over brownies.Cut into squares. About 16 brownies.Creamy Brownie Frosting:Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.Add powdered sugar and milk; beat to spreading consistency.about 1 cup frosting.

Read more: http://www.pinoyrecipe.net/brownies-recipe/#ixzz1eNxmAzZZ

Cassava Cake Ingredients:Cake:2 Lbs Grated Cassava1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)1 12 oz. Can Evaporated Milk1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)

1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)2/3 Cup Sugar3 Eggs plus 3 Egg Whites1 Cup Grated CoconutTopping:3 Egg Yokes1/3 Cup Reserved Sweetened Condensed Milk1/3 Cup Reserved Coconut Milk1/3 Cup Reserved Coconut Cream

Cassava Cake Cooking Instructions:Preheat oven to 325° f.In large mixing bowl combine cake ingredients.Mix well. Pour equally into two large greased rectangular pans.Bake until top is no longer liquid (approximately 30 minutes).Mix topping ingredients well and spread evenly on the two cakes.Bake an additional 20 to 30 minutes. Cool cakes completely.Slice each cake into 24 equal squares.

Read more: http://www.pinoyrecipe.net/cassava-cake-recipe/#ixzz1eNyqoL5C

The Chocolate Cake Recipe

IngredientsMix A- Mix below

1 cup Hershey’s Cocoa2 cups boiling water (mix the above till smooth then cool)

Mix B- Mix well in plastic2 3/4 cups sifted all purpose flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon salt- Prepare the rest of the ingredients below1 cup butter, softened2 1/2 cups brown sugar4 pieces eggs1 1/2 teaspoon vanillaProcedure1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream; till light and fluffy.2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.3. Add Mix B in fourths and Mix in thirds alternately, ending with Mix B.4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.The Fudge IcingIngredients

1 can condensed milk1/2 cup cocoa1/4 cup butter1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.3. Add desired flavor.4. Use this icing right away. Keep bowl in double boiler to maintain warmth.Other notes1. You can decrease the cocoa down to 1/3 cup.2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.3. Do not over cook or else you will have a fudge candy. Another Fudge Icing Recipe3/4 cup sugar1/3 cup cocoa3 tablespoons cornstarch1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)1 Tablespoon buttervanilla1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it well worth the effort. )Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing1/2 bar of butter, softened1/2 cup cocoa1/4 teaspoon salt4 cups powdered sugar (confectioners’ sugar)4 tablespoons (more or less) HOT water (boiling hot water preferred)Directions:1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal2. Add water, 2 tablespoons at a time mixing until smooth.NOTES:

*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.* It is very important to sieve the sugar before using

MOIST CHOCOLATE CAKE

INGREDIENTS:4 cups all purpose flour3 cups sugar9 tbsp cocoa powder1 tbsp instant coffee1 tbsp baking soda1 1/4 tsp salt1 1/4 cups vegetable oil (can use canola oil)3 cups water4 tbsp (1/4 cup) white vinegarvanila (optional)

PROCEDURES:Preheat oven to 180 175 degrees celcius or 350 325 degrees F. If baking cupcakes, use the higher temperature to get a good dome. Don't forget to lower temperature by 10degC or 25degF if baking on a dark or non-stick pan. Grease a 10x14 rectangular or two (2) 10x2 round pans or line muffin pans with baking cups. One recipe will make about 40 3-oz cupcakes. 

Mix all the dry ingredients thoroughly and make a well in the center. Add the liquid ingredients and mix until free of lumps. You can strain the mixture to avoid over mixing and to remove the lumps. You can use a stand or hand mixer and finish off by straining the mixture to crush out the lumps.  Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted. For cupcakes, bake for 25-30 minutes. Transfer to wire rack and cool before frosting.

CHOCOLATE FUDGE FROSTING (this one's very yummy)

Mix the following and cook over double boiler until thick.1 cup cocoa powder2 cups sugar3 cups milk (I use evaporated filled milk)1/2 cup flour1/2 cup butter, softenedStir occasionally to remove lumps and when mixture starts to thicken, stir more often. This may take longer to cook but it's worth the time. Cook until thick enough to spread on cake. Do not

attempt to cook this directly on fire, I burned not one but more than two batches while doing so.Allow the icing to cool down a bit before frosting the cake. ~note added: 09/17/09

this one's an old picture, mini-cake 4" in diameter, 

Moist Chocolate Cake2 cups sugar1 3/4 cups flour3/4 cup cocoa1 1/2 tsp baking powder

1 1/2 tsp baking soda1 teaspoon salt2 eggs1 cup buttermilk1/2 cup butter, melted1 tbsp vanilla extract1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water)1. Preheat oven to 350 degrees. Grease two 9-inch baking pans and set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting.

December 1st was my son's birthday. I was not supposed to accept any orders for the next day as I was expecting I'd be so tired. I had one order lined up already. That should have been enough. But here goes this close friend who we are indebted too much who wants a birthday cake for her daughter. I just cannot say no. They gave me freehand on what to

make but gave me a tip that her daughter likes Tinker bell. I started decorating the cake an hour before they'll start the dinner celebration. I told my husband I'd like to play dead (LOL) to give me an excuse not to finish the cake. I was already too tired. Three hours of sleep the previous night, cleaned a big party left-over-mess finished the cake, cupcake and bars for another customer...blah, blah, blah! So this is what I came up with in an hour. 

, the image wasn't even centered on the cake. Oh well, the face was. I put the face first and made the mistake of putting it in the center, not considering the hair at all.

The cake was 9x3 Moist Chocolate cake filled and frosted with Boiled Icing. The Tink face was cut from my usual 50-50 mixture of gum paste and classic rolled fondant. To make a flesh colored paste, add a very little red, a little yellow and very little green to your paste. Add a little

more of each color to attain the perfect flesh color you like. 

To make the Tinker bell face, print out a Tink face on a thick (board) paper. Cut out the face and the hair separately. Roll out the flesh gum paste to your desired thickness then lay the cut out face and cut using a sharp blade. I use a scalpel with # 11 blade . When cutting the top part of the face cut it past the pattern so that the hair will have something to lay down on. I hope you get what I mean.

Color some paste yellowish brown for the hair. Roll it and cut using the cut out hair pattern. Do the same for the eyes using a white paste. For the eyes, I roll a little blue ball then flatten it with my finger and did the same for the black part. Paint the eyebrows and lashes with a very small paint brush and gel colors mixed with a little gin/alcohol.

To make lips I outlined it first using the scalpel then scrape out the gum paste to make a small indentation .This makes forming out the lips easier.  Rolled out

very little pink gum paste and filled the indentation. That's it. No special tool was used on this one. I'd be glad to make more like this one. Just not rushed please!You might also like:

CHOCOLATE MERINGUE BUTTERCREAM(Kate's Incidental Version)

Ingredients:

4 egg whites2 cups sugar2/3 cups water1/2 tsp cream of tartar

1 cup butter150 grams unsweetened baking chocolate100 grams semi-sweet baking chocolate

Procedure:

1. Cut the chocolates into small chunks. On a microwave safe or heatproof bowl, melt chocolate at 50% power for 45 seconds or over a double boiler until chocolate is melted. Let cool.

I use part unsweetened to cut down the

sweetness of the icing.

2. While allowing the chocolate to cool, prepare the meringue. See the procedure for making here.

After pouring the syrup to the beaten egg whites, continue beating on medium high until the mixer bowl is warm to the touch. It takes long especially if you live in the Philippines and on a very hot weather (pati ako malapit na matunaw), about 10 minutes or even longer.

3. Take out your butter from the fridge and cut it into an inch cube and drop one at time to the meringue while running the beater on high. Two things could happen here.

One, it will become soupy, like my case, because my bowl was still a bit hot (not warm) when I added the butter, or if butter is not cold enough. Don't panic, just refrigerate your bowl for a few minutes (20-30) and re-whip.

Two, it will curdle. Still don't panic, you're on the right track.

Continue beating until the icing will become smooth. Slowly add the melted and cooled chocolate to the mixture and

beat until combined.

Here you have a to-die-for frosting perfect for the vanilla cupcake I will be posting later. 

BOILED ICING 2

Ingredients:

5 egg whites1 1/2 1/4 cups white sugar1/4 cup water1/4 tsp cream of tartar

I started to adapt this recipe after my first successful IMBC using their recipe. I had observed that the boiled icing here is more stable and the sugar is cooked faster.

Start off by mixing 1 cup sugar with 1/4 cup water in a small saucepan. Do not stir and make sure there are no specks of sugar on the side of the pan above the water level. Wash them down with drops of water. No need to use pastry brush to do this task. A spoon will do.

Speaking from experience makes me believe that the kind of saucepan you use affects the way the sugar cooks. I have

three small stainless saucepans. Two of these are thick-bottomed ones of really good quality while the third one, though not cheap, is a little thinner than the two. Boiling sugar on the last pan always gives me burnt sugar. I won't even make chocolate fudge icing on this one because it gives me the same result, burnt chocolate. So, I think the kind of saucepan you use has a big role in making a successful boiled icing.

Set the sugar on low heat. Use the smaller burner on your stovetop as much as possible. I don't start heating my sugar on medium -high as opposed to the instruction from Joe Pastry. I did it once on medium heat and it left some crystals on the bottom of my pan.

While waiting for the sugar to boil, start beating your egg whites with 1/4 teaspoon cream of tartar. As soon as it gets to soft peak stage (no more big bubbles or you may refer to the photos at Joe Pastry's site), start adding your 1/4 cup sugar gradually and beat it until stiff but not dry. Once you get to that stage, you can left it at that while you wait for the sugar to cook .

I suggest that you set aside anything you wish to do (like checking FB) while waiting

for the syrup to reach the softball stage and just focus your attention to it, admiring the entire process :). When the necessary temperature is almost reached you will visibly notice that the sugar turns a little sticky . Start your thread test.

Okay, before discussing this thread test, let me tell you why I don't use my candy thermometers anymore. My digital/instant read thermometer had run out of battery and I am too lazy to replace it. It was the more accurate thermometer but if you happen to own one, please note that you need to calibrate it. It is the same with the regular candy thermometer. I will put a note at the last part of this post on how to check for accuracy in your thermometers. Okay, main reason why I don't use them is because with the thread test I cannot go wrong. Simply said, I don't trust my thermometers.

I had attempted before to take pictures of this "thread test" but my camera just couldn't focus on the tiny strand of thread. I checked Google and there is non either . So for now just use your imagination.

To do the thread test, dip the end of a spoon into your sugar and lift it above the pan and let the syrup drip. If the soft ball

stage is nearly reached you should notice a thread starts to hang from spoon. The higher the temperature gets, the longer the thread is, the more cooked your sugar is. What we are looking for is a thread about 4-6" long. If you see that, turn off the heat, start your mixer again and start pouring the sugar in thin streams to the egg white. You may want to do it the Joe Pastry way. Add a little, mix a little, add a little, mix a little. This will avoid splattering the sugar on your mixing bowl. Once all the sugar is added, run your mixer on high and keep beating until the meringue is stiff. I do it for 5-8 minutes on my Kitchen aid mixer and maybe 10 minutes in the hand mixer. I found that with this recipe, there is no risk of over beating it.

My college friend who used to bake told me that her mom puts "kalamansi" (small green lime) juice in her icing and when I asked her what it does, though she, herself, was not sure of her answer, said it could be for keeping the icing from crusting. My mom said she used to do it too but could not give me a scientific explanation. Duh!

That's it, your boiled icing is ready to use. For more questions on this type of icing, feel free to leave a comment here. I'd

appreciate if you include your first names so I can address you properly rather than having to call you Ms. Anonymous.

And oh! Yeah, the thermometer. I read it from an old recipe book from my Mom and I quote:

"To check candy thermometer for accuracy, let stand 10 minutes in boiling water. Thermometer should read 212 degrees. If there is any variation, subtract or add to make the same degree of allowance in testing candy."

Now please note that the boiling point of water varies depending on your location. The above test is for locations on sea level only. If you happen to be neighbors with Sponge bob, that would be a different story.

Let me leave you a photo of my attempt to pipe roses using this boiled icing recipe. They're not perfect (I suck in piping), they softened a bit,  but the roses did not me

CHOCOLATE PUDDING CAKE 

Preheat oven to 350°F. Grease a 9-inch square pan.Cake:2/3 cup all purpose flour2/3 cup sugar1/4 cup unsweetened cocoa1/4 teaspoon salt1 teaspoon baking powder1 teaspoon vanilla4 tablespoons melted butter or vegetable oil1/2 cup milkTopping:3/4 cup brown sugar1/4 cup unsweetened cocoadash of salt1 cup hot waterCombine flour, sugar, cocoa, salt, and baking powder.Mix milk and vanilla; melt butter. Stir milk/butter mixture into flour mixture.To make the topping, combine brown sugar, cocoa and a dash of salt. Sprinkle evenly over top of batter. Drizzle hot water evenly over the batter; Do not stir in the hot water; it will sit on top and form a pudding top.Bake in a preheated 350°F oven for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.

Make this cake in a disposable aluminum pan or line a regular pan with foil for easy clean-up.This Chocolate Fudge Cake is the most fabulously rich chocolate cake. It's the perfect chocolate cake for the chocolate lover in your life especially if it's frosted with this recipe for Chocolate Fudge Frosting.Prep Time: 25 minutesCook Time: 35 minutesTotal Time: 60 minutesIngredients:1-2/3 cups flour1 teaspoon baking soda1 teaspoon salt---4 ounces unsweetened chocolate1/2 cup water---1/2 cup butter, softened1-3/4 cups sugar3 eggs1 teaspoon vanilla3/4 cup milkPreparation:Grease and flour two 9-inch round cake pans. Preheat the oven to 350 degrees F. Combine the first set of ingredients with a wire whisk. Set aside. In a microwavable container melt chocolate with water. Microwave 1 minute and check chocolate. If not melted, continue microwaving for

10 seconds at a time. Set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately with the milk until all is used. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans. Frost Chocolate Fudge Cake as desired.

Makes two 9-inch chocolate cake layerslike this recipe for Chocolate Fudge Frosting because it's so rich. It goes great with my recipe for Chocolate Fudge Cake.Prep Time: 20 minutesCook Time: 01 minutesIngredients:3 cups powdered sugar2/3 cup cocoa1/2 cup butter1 teaspoon vanilla1/3 cup milkPreparation:Sift together powdered sugar and cocoa. Melt butter. Add butter and vanilla to sifted mixture. Stir. Add milk to get desired spreading consistancy. If more milk is required, add by tablespoon at a time. Use Chocolate Fudge Frosting immediately or refrigerate for up to 2

days or up to 3 months in the freezer.

Makes 2 cups of frosting. Enough for two 8- or 9-inch round cakes or one 9x13 pan

Ingredients