Archive for September, 2011

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First Fondant Cake for a client

I would like to share the first fondant cake i ever created. I made this for my highschool batchmate Hazel Espiritu-Reyes. Super thanks for the recommendation Erlaine Casis-Gool.
Theme: Cars

Busy Baking?

Time flies and this little girl is now helping me in the kitchen..well my biz name is after her “Kalea’s”, so i think its okay to train her and let her do what she likes. Ground Rule: she must always wear hairband, hairclip and apron before helping me with the ingredients, of course clean hands:) She always ask permission before mixing the flour, roll the gumpaste and cut the flowers. Thursdays to Sunday are the peak days and she knew that mommy cant be disturb especially when im decorating cakes. Monday and Tuesday are my kids day, as much as possible ill spend time and play with them including baking/bonding time with Kalea.

Food for the Gods Recipe

Its BER month again and I can feel the Holiday Peak Season for Kalea’s Confections. I would like to share the recipe of my bestseller product two years ago.

1 1/2 Cups All purpose flour
1 1/2 tsp Baking powder
3/4 Cup Butter, melted
3 Whole Eggs
1 1/2 Cups Brown Sugar
1 1/2 Cups Dates
1 1/2 Cups Walnuts
3 Tbsp Brandy
1 1/2 Tbsp Honey
1 1/2 Tbsp Molasses

1. Preheat oven to 350F, grease and lined bottom of an 9x13x2 pan.
2. In a bowl, sift together flour and baking powder, set aside
3. In a mixer bowl (using whisk attachment), combine melted butter,brown sugar, brandy, honey and molasses
4. Add egg one at a time, beating well after each addition
5. Add dry ingredients to the batter.
6. Dust dates and walnuts with 1 Tbsp flour, add to the mixture
7. Spread mixture on the prepared pan and bake for 15 minutes then decrease the temp to 300F for 30 mins
8. Cool on a wire rack before slicing.

Happy Baking!

Kalea’s Confections Party Packages

Book now and avail our September Promo and get FREE 36 pcs Mini Red Velvet Cupcakes

Email us at

Kalea’s scrapbook pages

Mango Pleasure too the max!

Mango Pleasure whole
Mango Pleasure Whole

Mango Pleasure half
Mango Pleasure Half

Mango Pleasure drizzled with Caramel
Mango Pleasure drizzled with Caramel

I can say this Mango Pleasure Cake is one of the best cake i created, my DH, Bryan can finish 1 whole 9×9 in one day. A bestseller for family gatherings and gift giving. Most requested cake..

Cream Puff Recipe

Cream Puff
Choux Pastry:
113 grams butter
240 ml water
114 grams all purpose flour
1/2 tsp salt
4 whole eggs

Cream filling:
240 ml evaporated milk
78 grams granulated sugar
17 grams flour
1 Tbsp Butter
1 tsp liquid vanilla
3 egg yolks, slightly beaten

Caramelized Sugar:
78 grams granulated sugar
1/2 cup water

Procedure: Choux Pastry
1. Preheat oven to 400F
2. Mix together salt and flour, set aside
3. Bring water and butter to a boil in saucepan. Melt the butter thoroughly before adding the dry ingredients
4. Stir in dry ingredients over low heat until mixture forms into ball
5. Remove from heat then transfer to the mixer
6. Beat eggs one at a time, low speed. Make sure the eggs are well beaten before adding another. Continue beating until smooth.
7. Put dough in a pastry bag, pipe out in the greased mini muffin pan, about 3/4 full.
8. Bake for 40-45 mins
9. Cool thoroughly before adding the cream filling
10. Cut off top and fill with cream filling. Top with caramelized sugar or melted chocolate and almond slices.

Procedure: Cream Filling
1. Mix flour, sugar and butter in saucepan
2. Add half of the milk to dissolve the mixture. Stir constantly, when fully dissolved, add the remaining milk
3. Cook over medium heat until it thickens
4. Add 3 slightly beaten egg yolks, stir well.
4. Remove from flame. Cool
5. Put filling in the pastry bag to fill the puff

Procedure: Caramelized sugar
1. Caramelized sugar over low fire, add water. Stir until smooth and thick.

Maya-FHO Flyers

For Cuppy Puppy Bakehouse and Anna Bananna’s Online Bakeshop

For Kalea’s Food Confections and Biba Cakes and Pastries

Pink’s baby bop cake

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