If you think Chef Buddy Valastro of the popular American reality TV show Cake Boss bakes such awesome-looking cookies, cakes, pastries and other baked goodies that are likely to taste as good as they look, now you can do the same. Cake Boss bakeware and decorating tools, which are exactly the same as those used by the celebrity chef on his show, are now available in Manila.
The wide variety of baking and decorating tools needed in the preparation, mixing, rolling, baking, cutting and decorating processes to enable everyone to bake like a boss is now available in True Value and True Home branches.
Durable, convenient and easy to use, the bakeware line also includes cookbook stands, measuring cups and spoons, bowls, whisks, scrapers, pins, pans, design cutters, cake decorating turntables, icing bags, icing tips and spatulas. Its baking pans, for example, have round marks to serve as guide on where the cooking doughs should be placed.
Its spatulas have a rounded edge so that they can be used to scrape bowls cleanly, and the conversion table printed on one side of the spatulas will always come in handy and, more importantly, will never fade or wash off no matter how much cleaning is done on them and how frequent, too.
Cake Boss measuring spoons and cups are also quite unique as much as they are practical because they come in the shape of bowls so they can stand on their own and not spill their contents.
Seasoned pastry chef Dorothy Ferreria got to use all these during the recent Cake Boss Bake Like a Boss baking demonstration that she conducted at True Home Robinsons Magnolia, with actor-chef Steven Silva as event host.
Chef Dorothy prepared Just Choco Chips in My Cookies and Sealed with a Kiss Cupcake. She decorated the cupcake with ready-to-use fondant icing as well as piped icing which she herself whipped up.
Just Choco Chips In My Cookies
1 cup sifted all-purpose flour or bread flour
2-1/2 cups old-fashioned or rolled oatmeal
1/2 to 1 tsp. ground cinnamon
1-1/4 tsps. sifted baking soda
1/4 tsp. fine salt
3/4 cup butter
1/2 tsp. vanilla extract
2 Tbsps. corn syrup or 1 Tbsp. glucose
1-1/4 cups dark brown sugar
1 whole egg
2-3 cups chocolate chips
1. Preheat oven to 350˚F.
2. In a Cake Boss mixing bowl, combine flour, oatmeal, cinnamon, baking soda and salt. Set aside.
3. Using an electric mixer, cream together butter, vanilla, corn syrup or glucose, and brown sugar. Beat until blended.
4. Add egg and beat until combined. Add all of the dry ingredients and beat at low speed until combined. Pour in chocolate chips and beat until well dispersed.
5. Using a Cake Boss Mechanical Cookie Scoop, form cooking dough into balls and arrange on Cake Boss Cookie Pan using the markings on the pan as a guide. Flatten cookies lightly with a fork.
6. Bake for 15 minutes or until edges become light golden brown. If a crispy cookie is desired, bake until surface of cooking becomes light golden brown.
Sealed With A Kiss Cupcake
1-1/2 tsps. cane vinegar
1/2 cup evaporated milk
3/4 cup + 2 Tbsps. sifted all-purpose flour
3/4 tsp. sifted baking powder
3/4 tsp. sifted baking soda
1/2 tsp. fine salt
1 cup white sugar
1/4 cup + 2 Tbsps. sifted dark cocoa
1/4 cup corn oil
2 tsps. vanilla extract
1 whole egg (1/4 cup)
1 tsp. instant coffee mixed with 1/2 cup boiling water
assorted colors ready-to-use fondant
1. Preheat oven to 350˚F. Line a Cake Boss Cupcake Pan with fluted baking cups. Set aside.
2. In a small Cake Boss bowl, combine cane vinegar and evaporated milk. Mix well and let stand for 10 to 15 minutes to allow milk to curdle.
3. Once milk has curdled, transfer mixture to a large Cake Boss Mixing Bowl. Add the following ingredients—flour, baking powder, baking soda, salt, sugar, cocoa powder, corn oil, vanilla and egg. Using an electric hand mixer, beat at low speed for a few seconds to blend and then stop mixer to scrape bottom of bowl using a Cake Boss Rubber Scraper to ensure an even mix. Beat again on medium speed for 3 minutes to blend. Add boiling water with coffee and beat at low speed to blend.
4. Divide mixture equally into the prepared molds.
5. Bake for 15 to 20 minutes or until toothpick inserted in the center comes out clean.
6. To decorate with fondant, decide on the design that you want, including the color combination. Roll out fondant one color at a time, keeping the others covered by plastic to maintain their pliable nature. Cut shapes that you want, including circles and strips, and glue onto each other by brushing with water. Should you decide on a floral theme, create flowers on a per petal basis. Press edges with hands, shape according to petals of real flower, and assemble together. For leaves, do the same, and use veiner tools or knife to create veins.