Ambrosia (Food of the Gods) Recipe

Instead of being reminded of Christmas, Ambrosia reminds me of the Greek Gods. It is their food of choice after all. But really, in the Philippines, it's something we make during the holidays. Now, weather this is the same "Ambrosia" the Greek Gods eat, I am not sure. But this I am: it's one of the most refreshing fruit salad version I have ever tasted.

I'm not sure if this treat is more popularly known by another name but basically it's fruit salad with a tropical twist. Simple to make really. My mom learned how to make it from a family friend we have during our stay up north.

In our home up north, we had a Valencia Orange Tree in our front yard which bears fruits year round. And one the things we do with it (aside from eating it at it's purest form) is to make Ambrosia. Unfortunately, Valencia Orange is not readily available in Manila so I used suha from Davao instead. 

Ambrosia (Food of the Gods) Recipe

What we need:
Papaya
Suha
Bananas (the one I used if from one of our trees back home! #proud)
Raisins
1 can Nestle Cream 
1 can condensed milk

Here's how:
(1) Prepare the fruits, like so.

(2) Combine them all in a big bowl. Add raisins.

(3) Add the cream and the condensed milk.

(4) Mix well. 

Chill for 2-3 hours and serve.

Happy holidays everyone!!! :)

How to Make Golden Angel Cupcake Toppers

I not sure you've noticed. But I love lists. A list loving person, I am. Give me a task, I will surely grab a pen and paper first and break it down to mini tasks. Then further break the mini tasks down to micro mini tasks. The previous sentence is not really true. But the first two are. 

Anyway, my current list now involves the question: what are the things I love about Christmas? Hmmm let's see...

• Puto Bumbong
• Bibingka
• Crema de Fruta
• Christmas lights
• Giving gifts
• Parol ornaments
• Santa Claus
• Candy Canes
• Chrismas Carols

Ooohh definitely Christmas Carols! I love how in the Philippines, you get to hear Christmas songs as early as September 1st! Definitely brings a spring to my step.

A song that I rarely hear now but defintely loved as a kid was the Christmas Alphabet. Don't you love this song? Here's a clip from Youtube.

And yes, A is for the heavenly, sweet and oh so pretty Angels. Want to make some cupcake version of them this Christmas? Here's how :)

Golden Angels Cupcake Topper

What we need:
Fondant in ivory
Gold luster dust
Rolling pin
Petal cutter
Brush and water to paste the wings to the body
Toothpicks

Here's how:
(1) Roll a ball from the ivory fondant

(2) Next, shape an inverted cone from the fondant

(3) Using a toothpick, attach the body to the head

(4) Cut out petals to serve as wings

(5) Attach to the angel and brush with gold luster dust.

Here they are! :)

So what are the things you love about Christmas?

How to Make a Christmas Tree Cupcake Topper {Two Ways}

Hey guys!


It's the day before Christmas! Are you done with your shopping yet? Currently in  transit? Prepapring for Noche Buena? Doing some holiday baking? 

So how about me? I am writing this post while eating brunch - chorizo fried rice with salted egg and tomatoes. Thanks so much, Cielo for the delish chorizo! 

Many have asked me how I made the Christmas Trees from this post. So I decided to make a tutorial for it. 

But wait there's more! I made a tutorial of how to make Christmas Trees another way.

Marissa, I hope you're reading this post. This is for you :)

Christmas Tree #1
What we need:

Royal icing (mint green) in a piping bag with a small star tip

Parchment paper cut up in squares

Fondant (Yellow)

Rolling Pin

Small star fondant cutter

Sprinkles in yellow and red (or whatever color you have)

Here's how:
Before we begin, I made a guide on how to pipe the royal icing into the parchment paper.

(1) Get a small square of  parchment paper, pipe a "shell" in one end. 

(2) Pipe another one beside it.

(3) Pipe a third one. This is the base of the Christmas Tree.

(4) In between the three base shells, pipe two more shells.

(5) Then pipe one last shell on top. We now have the basic Christmas Tree.

(6) Now, we can decorate the tree with sprinkles.

(7) Roll out the yellow fondant and cut out stars

(8) Place on top of trees

(9)  Let it dry for at least a day and a half before placing on top of cupcakes.

Christmas Tree #2

What we need:

Fondant (in yellow and sky blue)

Sugar (colored in electric green)

Round sprinkles (I used just the pink ones)

Polvoron shaper or round fondant cutter

Water and brush

Here's how:
(1) Roll out blue fondant and cut out round discs using the p

olvoron shaper or round fondant cutter

(2) Shape white fondant into a ball. If there are creases formed, don't worry.

(3) Shape it into a long tear drop or a vampire's tooth or an ice cream cone (whatever it looks like)

(4) Flatten the base to make sure it can stand up

(5) Brush the tree with water and roll into the colored sugar. 

(6) Roll the tree into your hands to secure the sugar into the fondant. If there are empty spots, roll in again in the colored sugar and make sure everything is covered.

(6) Using water and brush, attach pink round sprinkles into the tree.

(7) Attach trees onto the round flat discs. Pretty simple huh?

Here are the trees on top of red velvet cupcakes with vanilla buttercream frosting.

Enjoy the holidays everyone!!!

How to Make a Fondant Dress Topper (and an early greeting)

Wow! How time flies, it's just 13 days before Christmas. If you ask me, I don't know how that happened. It still feels like July to me, except that everywhere you look there is proof that it is indeed December. 


So for my first post for the merry month, I'm going to show you how to make a simple dress topper then let's see where that'll take us. 

 What we need:

Fondant in black and white

Rolling pin

Heart fondant cutter

Polvoron Shaper or Round fondant cutter

Yellow Sprinkles

Royal Icing or water (to paste sprinkles to the dress)

Here's how:
(1) Roll out black then white fondant. Cut out the small heart from the white fondant, then cut out the round polvoron shaper (or round cutter) from the black fondant.

 (2) Remove bottom part of the heart, this will give the top of the dress the sweetheart cut.

 (3) Divide black fondant into two, with one part more than the other. This will be the skirt part of the dress.

 (4) Position the white fondant on the top part of the black fondant.

 (4) Cut out the sides  of the black fondant using the white fondant as a guide as to where to cut. And just like that we know have a simple dress cupcake topper. Easy huh? :)

We can then jazz it up a bit (and hide the line that divides the top from the bottom part of the dress) by adding some yellow sprinkles (to serve as a belt) with the help of some water or royal icing. 

And now that we know the basics, the possibilities are endless! Here are some of what I came up wtih. 


I went to Gourdo's a few months back and saw these dessert designs on sale. I didn't know what I would like to with them then, they just look so pretty not to be bought. So glad I did.

They are like stickers, only that they're edible. Just remove the design from the paper and place it in your cake/cupcake using water as glue. Pretty simple, yeah?

 Pink, white and black looks like a good color combination. 

 In one design, I used the pink design on top, and on another, I used it on the skirt. Then I used royal icing to make the belts of the dresses.

Remember this post of Salvacion Lim Higgins' Iconic Terno made into a cookie? I can not get enough of Slim's designs. They transcend time, such a classic works of art. 

And when I say, I can not get enough of her designs, I made cutie-fied versions of two of her dresses. You remember the terno of course and a flowy blue and yellow dress. 

And since where on - 
(a) the subject of dresses
and
(b) it seems Christmas is just around the corner...


why not make a dress for Mrs Santa?

 Okay, make that two dresses for Mrs Santa. Here's another dress with a pencil cut skirt.

 Hope the Mrs would love these.

And so, as the post title says... here's an early Christmas greeting from Bake Happy!