Baking/Cooking Ideas and Recipes

09/09/2025

Strawberry Layer Cake

Ingredients

CAKE BATTER
½ pound strawberries fresh or frozen
1 cup plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter, soft 64 grams
¼ cup oil
¾ cup sugar
3 egg whites or 2 whole eggs
¼ cup sour cream
1 teaspoon vanilla
Few drops red food coloring optional
¼ cup milk

FROSTING
¾ cup unsalted butter
¼ teaspoon salt
2-3 cups confectioner's sugar
2 tablespoons cooked strawberry reduction reserved from cake
2-3 tablespoons boiling water
1 teaspoon vanilla

Instructions

FOR THE CAKE
In a saucepan, cook strawberries over medium high heat. Once they reach a boil, lower the heat to medium low and allow to cook until there is ½ cup left. This will take about 8-10 minutes. Stir frequently to make sure the strawberries aren't scorching on the bottom of the pot. Remove from heat and allow to cool completely.

Reserve 2 tablespoons of the strawberry reduction and set aside. This will be used for the buttercream and the remaining reduction will go into the cake batter.
Preheat oven to 350℉/177℃. Grease bottoms and sides of two 6 inch round cake pans and line bottoms with parchment paper.
In a small bowl, sift together all purpose flour, cornstarch, baking powder and salt. Set aside.
In a medium sized mixing bowl cream together the soft butter, oil and sugar on high speed for 1-2 minutes or until very light and fluffy. Next add the egg whites (or whole eggs, if using), sour cream, vanilla, red food coloring (if using) and the cooled strawberry reduction prepared earlier. Beat until smooth, scraping the sides of the bowl to incorporate well, about 1 minute.
Add the flour mixture alternately with the milk, ending with the flour mixture. This is best done by adding the flour mixture in thirds and the milk in 2 parts. Beat the batter until well mixed, about 30 seconds. Divide batter evenly among the 2 prepared pans. Smooth the tops and tap the pans on the table to release any air bubbles in the batter.

Bake for 25-30 minutes or until a cake tester comes out clean and the tops spring back when lightly pressed. Cool the cakes in the pans for 10 minutes before turning out onto racks to cool completely. Fill and frost with Strawberry Buttercream Frosting.

FOR THE FROSTING
In a medium mixing bowl beat butter and salt together until smooth and fluffy. Gradually add confectioner's sugar, scraping sides of the bowl often to incorporate well. Add boiling water, bit by bit until the mixture loosens and looks very creamy. (Do not add too much boiling water or the frosting may split.) Add strawberry reduction and vanilla. Cream well for about 3 minutes until the frosting is light and fluffy.

09/09/2025

In cake-making, the choice between buttermilk and milk can make a significant difference in the texture, flavor, and overall outcome of your baked goods.

While they may seem interchangeable, each brings unique qualities to the table.

In this post, we'll break down when and why you should opt for buttermilk over regular milk, and vice versa, depending on the results you're aiming for.

•••

1. Acidity and Leavening: Boosting Cake Rise

Buttermilk is slightly acidic, which plays an important role in activating baking soda. If your recipe calls for baking soda, buttermilk is often the better option because the acid reacts with the soda to create carbon dioxide, leading to a lighter, fluffier cake.

- Use Buttermilk When: Your recipe includes baking soda as a leavening agent. The acidity of buttermilk helps activate the baking soda, which results in a cake with a better rise and tender crumb.

- Use Milk When: Your recipe relies on baking powder (which already contains an acid) or doesn’t need extra acidity to rise.

•••

2. Flavor: Adding Tang and Depth

Buttermilk adds a subtle tanginess to cakes, which can enhance flavors, especially in recipes like red velvet cake, chocolate cake, or any cake where a slight tang balances sweetness. It deepens the flavor profile without being overpowering.

- Use Buttermilk When: You want to add a slight tang to complement strong or rich flavors, like in chocolate or lemon cakes. It adds a complexity that milk can’t provide.

- Use Milk When: You’re aiming for a more neutral flavor, especially in delicate cakes like vanilla or sponge cakes, where you want the main flavor to shine without added tartness.

•••

3. Moisture and Texture: Achieving a Tender Crumb

The higher fat content in buttermilk can create a moister, softer cake than regular milk. It helps break down gluten, leading to a tender crumb. This makes buttermilk a great choice for cakes that need to be extra soft and moist.

- Use Buttermilk When: You’re baking cakes that need to be extra moist and tender, like pound cakes, red velvet, or dense chocolate cakes.

- Use Milk When: You want a lighter, fluffier cake. Regular milk (especially whole milk) adds moisture without the dense texture that buttermilk can sometimes bring.

•••

4. Substitutions: What to Do if You Only Have One on Hand

Sometimes, you may need to substitute one for the other, but there are a few adjustments you should make to ensure your cake still turns out perfectly.

- If You Only Have Buttermilk: Replace the milk with buttermilk, but reduce the amount of acid (like vinegar or lemon juice) in the recipe, if any. If the recipe already contains baking powder, it should still work, but expect a slightly denser, moister cake.

- If You Only Have Milk: Add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes to mimic the acidity of buttermilk. This is particularly useful if your recipe calls for buttermilk and baking soda.

•••

5. When to Use Both Together

In some cases, you can use a combination of both buttermilk and milk to create a balanced texture and flavor. For example, in recipes where a slight tang from buttermilk is desired, but you also want the lightness of milk, using part buttermilk and part milk can give you the best of both ingredients.

•••

Conclusion: Know Your Recipe’s Needs

Understanding when to use buttermilk versus regular milk in cake recipes comes down to the specific needs of the recipe.

Buttermilk excels at adding tang, moisture, and activating baking soda for a higher rise.

On the other hand, milk offers a more neutral flavor and works well when you want a light, airy cake.

Next time you’re deciding between the two, keep these tips in mind to elevate your baking results!

End of lesson.

As usual, I hope this helps.

Before you scroll on, please note:

Do not make adjustments to a recipe unless you really know what you are doing.

Your results solely depends on your experience and skill level.

You'll most likely make some mistakes before getting it right.

ctto

31/08/2025

CUSTOMIZED CAKES and CUPCAKES for every occasions, you can order at Shades of Cakes by Rhoda

🛎 Every cake design are different from the other, so our pricing depends on the cake size and designs that you personally choose.
1 tier
2 tier
3 tier

•NUMBER/LETTER Cupcakes, Cakes (Plain/Theme)
•Minimalist Cake (Plain/Theme)
•Christening Cake
•Money Pulling Cake
•Wedding Cake
•Birthday Cake
•Bento Cake
•Sheet Cake
•Naked Cake
•Wedding & Christening Giveaways
•Pastries
• Mix Sushi
• California Maki

📑 WE ALSO HAVE:
• 2IN1 SET(BENTO CAKE WITH 8 or 6 pcs CUPCAKES)
• 3IN1 SET( ROUND CAKE , CUPCAKES AND NUMBER CAKE)

📝HOW TO ORDER:
• Order at least 1-2 weeks before the occasion.
• We accomodate RUSH order but w/ minimal fee.
• Strictly NO❌ CANCELLATION of order/s. "Think about the work, stress, time, and money that goes into making and delivering your orders correctly." 🥹
• 50% Downpayment to confirm reservations.
• We do PICK UP.
• We do MEET UP (nearby areas only).
• We do DELIVER w/ Delivery Fee thru Maxim.

📍FOR PICK UP LOCATION:
Angeles City, Pampanga. We will personally message our exact home address when the order is successfully booked.

📍FOR MEET UP:
Marquee Mall Entrance infront of Terminal or Bayanihan Terminal Maingate Balibago Angeles City, Pampanga

MODE OF PAYMENTS:
✅ We accept payments thru GCASH or COD

FOR INQUIRIES/ORDER:
FB PAGE: Shades of Cakes

MORE INFO...
ℹ️ Cake - Chocolate moist Cake (best seller) and Chiffon Cake .
ℹ️ Frosting - Soft icing (best seller), Fondant detailed.
ℹ️ Topper - cut out toppers & fondant detailed.

📝NOTE:
Cakes & Cupcakes products are very sensitive, fragile and delicate it must be “HANDLE WITH CARE.”
Before receiving or turn over the products please do inspection and double check.
After receiving or after turn over of the products it’s not our responsibility anymore of the damage after or during transportation of the products.

🏠 We are homemade/home base. All Cakes & Cupcakes are made to order.
🧾No official receipt will be issued.

THANK YOU SO MUCH AND GODBLESS. 😇

31/08/2025

31/08/2025

Chocolate chip recipes

07/08/2025

SpongeBob Under the sea Birthday Cake🎂🐌🌊—a playful, ocean-themed celebration cake featuring SpongeBob SquarePants, jellyfish, seaweed, snails, and starfish. With bright blue frosting and whimsical fondant accents, it’s perfect for a dual birthday party, especially for young fans of Bikini Bottom!

🍰 Vanilla Cake Base (2 Tiers)

Bottom tier (8-inch round):
250g all-purpose flour
200g granulated sugar
150g unsalted butter (softened)
4 large eggs (~200g)
10g baking powder
120g whole milk
5g vanilla extract

Top tier (6-inch round):
180g all-purpose flour
150g granulated sugar
120g unsalted butter
3 large eggs (~150g)
8g baking powder
100g whole milk
4g vanilla extract

🧁 Blue Buttercream Frosting
300g unsalted butter
600g powdered sugar
10g vanilla extract
60–80g milk
Blue gel food coloring

🐚 Fondant Decorations

-Yellow fondant (~150g) for SpongeBob

-Pink fondant (~100g) for jellyfish

-Green fondant (~80g) for seaweed

-Brown and white fondant (~150g) for snails

-Purple, orange, and red fondant (~100g) for starfish and accents

-Edible markers or food-safe paint for facial details

-Optional: shimmer dust or edible glitter for ocean sparkle

🧑‍🍳 Assembly Tips

1.Bake and cool cakes: Level for stacking.

2.Apply buttercream: Smooth base layer and chill.

3.Decorate: Sculpt fondant figures in advance and arrange with balance and storytelling.

4.Topper: Add SpongeBob figure and snails with birthday numbers.

07/06/2025

Many recipes call for specific baking temperatures, like 180°C (350°F) for cakes or 220°C (425°F) for bread.

But if you use certain gas ovens (especially for people in the UK), you’ve probably noticed that it doesn’t have exact temperature settings; just gas marks instead.

This can make following recipes a bit tricky, especially if you’re unsure which gas mark corresponds to the temperature listed in the recipe.

If this sounds familiar, this post is for you.

Here’s a simple guide to help you set your gas oven correctly for different baking temperatures.

Gas Mark to Electric Temperature Conversion:

- Gas Mark 1 = 140°C (275°F)
- Gas Mark 2 = 150°C (300°F)
- Gas Mark 3 = 160°C (325°F)
- Gas Mark 4 = 180°C (350°F)
- Gas Mark 5 = 190°C (375°F)
- Gas Mark 6 = 200°C (400°F)
- Gas Mark 7 = 220°C (425°F)
- Gas Mark 8 = 230°C (450°F)
- Gas Mark 9 = 240°C (475°F)

•••

Here are Recommended Baking Temperatures for Common Baked Goods Whether You Use a Gas or Electric Oven:

1. 🍰 Cakes:

Electric Oven: 160-180°C (325-350°F)
Gas Oven: Gas Mark 3-4

2. 🍞 Breads:

Electric Oven: 200-220°C (400-425°F)
Gas Oven: Gas Mark 6-7

3. 🥐 Scones & Pastries:

Electric Oven: 200°C (400°F)
Gas Oven: Gas Mark 6

4. 🍕 Pizza:

Electric Oven: 230-250°C (450-480°F)
Gas Oven: Gas Mark 8-9

•••

Baking Tip:

Gas ovens tend to be hotter at the bottom, so for cakes and bread, place them on the middle shelf for even baking.

PS: - If you want to be extra sure about your oven’s temperature, get and use an oven thermometer.

End of post.

As usual, I hope this helps.

17/10/2024

Ube Leche Flan Cake Recipe

Ingredients

For the caramel layer:
200g granulated sugar

For the flan:
6 egg yolks
320g condensed milk
350ml evaporated milk
2 teaspoons vanilla extract
1/8 teaspoon salt

For the cake:
3 egg whites
1/4 teaspoon cream of tartar
60g granulated sugar (for egg whites)
3 egg yolks
60g granulated sugar (for egg yolks)
40ml vegetable oil
50ml cold water
1 tablespoon ube extract
100g plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Instructions

1. Prepare the Caramel:
● In a saucepan over medium heat, melt the 200g of granulated sugar until it turns golden brown. Carefully pour the caramel into a round cake pan, tilting to coat the bottom evenly. Allow it to cool and harden.

2. Make the Flan Mixture:
●In a mixing bowl, whisk together the 6 egg yolks, 320g condensed milk, 350ml evaporated milk, 2 teaspoons vanilla extract, and 1/8 teaspoon salt until smooth. Pour this mixture over the hardened caramel in the cake pan.

3. Prepare the Cake Batter:
●Preheat your oven to 350°F (175°C).
● In a separate bowl, beat the 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 60g granulated sugar and continue to beat until stiff peaks form. Set aside.
●In another bowl, whisk together the 3 egg yolks and 60g granulated sugar until light and creamy. Add the vegetable oil, cold water, and ube extract, mixing well.
●Sift in the plain flour, baking powder, and 1/8 teaspoon salt, and gently fold until just combined.
●Carefully fold in the beaten egg whites, being careful not to deflate the mixture.

4. Assemble and Bake:
● Pour the cake batter over the flan mixture in the cake pan.
●Place the cake pan in a larger baking dish filled with water (water bath) to help it cook evenly.
● Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the cake part comes out clean.

5. Cool and Serve:
●Once baked, remove the cake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
●To serve, carefully invert the cake onto a serving platter, allowing the caramel to flow over the top. Slice and enjoy!

This Ube Leche Flan Cake combines the creaminess of flan with the lightness of chiffon cake, enhanced by the unique flavor of ube. Enjoy your delicious creation!

17/10/2024

BIBINGKA WITH CHEESE & Salted egg

Ingredients

1 tablespoon baking powder 6 pieces banana leaves, round shape; about 9 inches in diameter
½ cup butter
1 ½ cup coconut milk
3 eggs
½ cup sticky rice flour
2 cups rice flour
1 piece salted egg, cut into wedges
1 cup sugar

For Bibingka Toppings

1 tablespoon butter
1 tablespoon cheese, cheddar cheese or Edam cheese
1 tablespoon grated coconut
1 tablespoon sugar

Cooking Instructions:

Preheat oven to 375° F.
While preheating the oven, brush butter onto the banana leaves.
Line the pans with banana leaves.
Beat the eggs.
Combine the eggs with butter and coconut milk and mix everything thoroughly.
Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
Combine egg and rice mixtures.
Pour mixtures equally into the pans.
Top the mixtures with salted eggs.
Bake for 25 minutes.
When the rice cakes are already baked, brush butter onto them.
Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
When done, add toppings to the rice cakes.

Enjoy! 😋

24/08/2024

HOMEMADE TOCINO RECIPE

Ingredients:

• 2 pounds pork (butt, shoulder, ham or belly) - cut into ¼ inch thin
• ¾ cup brown sugar
• 1 ½ tablespoons salt
• 3 cloves garlic - finely minced
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• ¼ cup fruit juice, (pineapple, apple) (optional)
• ½ tablespoons finely ground black pepper
• 1 tablespoon rice flour (optional)
• natural red food color (optional)

Procedure:

*In a big bowl, combine all ingredients except for the pork slices. Mix until well blended.
*Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
*Transfer to a container with a cover and let it sit overnight on the counter.
*Mix again for a couple of times before putting in the fridge.
*Cure for 24 hours or up to 3 days. (Can be frozen afterwards and stored longer.)

Frying:
*In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
*Lower heat, cover and simmer until meat is tender and cooked through, adding more water in ½ cup increments as needed.
*When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve and enjoy 😉

Tips:
*For a tender chew, slice the pork across the grain.
*Not a fan of food coloring? Substitute a 1 teaspoon atsuete powder or ¼ cup of banana ketchup.

24/08/2024

PUTONG BIGAS (Filipino delicacies)

Ingredients:
2 cups rice flour
¼ teaspoon salt
¾ cup white sugar
2 teaspoons baking powder
2 teaspoons instant yeast
1 cup coconut milk
1 cup hot water
1 tablespoon oil
1 teaspoon anise seeds and a bit more for topping (optional)

Instructions:
1. Combine all dry ingredients in a large mixing bowl.
2 cups rice flour, ¼ teaspoon salt, ¾ cup white sugar, 2 teaspoons baking powder, 2 teaspoons instant yeast.

2. Mix coconut milk and hot water to make it lukewarm. You can also combine both and heat to lukewarm. Add this to the dry ingredients.
1 cup coconut milk, 1 cup hot water.

3. Add oil and anise seeds, if using, and mix, using a spatula or whisk, until completely blended. The texture will be a bit runny at this point.

4. Let it rest for 10 minutes and then gently mix several times, you will notice that the texture becomes thicker.

5. Transfer the mixture to the molds or pan and let it rest for another 20 minutes.

6. 5 minutes before the batter is ready, prepare the steamer. Fill the bottom pot with enough water and bring to boil. If you desire to have the cracked top, use medium heat, Lower the temperature to low to bring the water to a gentle simmer to get a smooth top .

7. Place the mold in the steamer basket and cover with the lid, lined with cloth. Steam for 15-20 minutes or until inserted toothpick comes out clean.

8. Remove the mold from heat and let it cool down a bit before unmolding.