The Most Popular Cakes in Manila (Dimpy's Kitchen, Estrel's, Cuerva Bakeshop)
Where can you get the best cakes in Metro Manila? For this holiday special, we visited the best hidden secrets of the city to find the answer to this very important question. This is an exclusive look into the kitchens of the people behind Dimpy’s Kitchen, Estrel’s Caramel Cakes, and Cuerva Bakeshop to see all the magic happening before your eyes!
Cakes are a symbol of celebration for many households because they’re usually served during birthdays and special occasions. Nowadays, serving cake is still considered a luxury, but it is now more common to have them during simpler events that call for small celebrations. Now, let’s eat some cake!
Erratum: Names of Estrel's owners are Ms. Joy Navarro and Ms. Gina Navarro. Apologies for the confusion!
Special thanks to:
Dimpy and Issa Camara (Dimpy’s)
Ms. Joy Navarro and Ms. Gina Navarro (Estrel’s)
Arie Cuerva-Kidder (Cuerva’s Bakeshop)
Ordering details/contact info:
Dimpy’s Kitchen
Accepts same-day orders via mobile or landline. You may contact their Makati Branch directly at 0968-8686863 or 8-8438086
Store hours: 8AM-8PM
Website:
FB/IG:
Estrel’s Caramel Cakes
*Accepts pre-orders through calls, their FB page, official website, and walk-ins. Place orders several days or weeks in advance, if possible, especially if you need your cake/s during holidays and on weekends.
Store hours: 8:30 am to 5:00 pm, Monday to Saturday; 8:30 am to 4:00 pm on Sundays.
Official website: estrels.com
For inquiries: Call 8372-2965, 8371-7938 or 8376-7317 or 8376-7315
during shop hours only
54 Scout Tobias, corner Scout Limbaga Streets, Quezon City, 1103 Metro Manila
Cuerva Bakeshop
Official website:
Makati
8844-0966 / 8844-8278
mobile (0906) 358-0980.
2nd Floor Petron Complex, Dasmarinas Village EDSA corner Arnaiz Avenue, Makati City
Retail Store open daily 10am-7pm
Taguig Area
8817-0200 / 8817-6286
mobile (0956) 305-7770
1116 Kalayaan Avenue, Guadalupe Nuevo (between 32nd and 8th Ave, BGC)
Retail Store open daily 9am-6pm
Greenhills
mobile (0977) 726-1714
2nd Floor, 8 Missouri Center, 8 Missouri St. Greenhills, San Juan.
Retail Store open daily 10am-7pm
Alabang
mobile (0919) 881-2704
Ground Floor, Unit 113, Civic Prime Building, 2105 Civic Drive corner Centennial Lane, Muntinlupa
Retail Store open daily 10am-7pm
Email them at: info@cuervabakeshop.com
Acknowledgment:
Dimpy and Issa Camara (Dimpy’s)
Ms. Joy Navarra and Ms. Gina Navarra (Estrel’s)
Aerie Cuerva-Kidder (Cuerva’s Bakeshop)
Jump to:
(0:00) Intro
(0:23) Dimpy's Kitchen
(8:30) Estrel’s Caramel Cakes
(15:56) Cuerva Bakeshop, Outro
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Honeycomb Cake | 蜂巢蛋糕 | Norah's Cooking Diary
In this video I am going to share with you a “Honeycomb Cake” (蜂巢蛋糕) Recipe.
My family and I just love this cake, particularly my mum. Unfortunately, it can be hard to find this in the bakery shops these days. Every time my mum comes to visit us, I would bake this cake for her.
Honeycomb Cake with its unique texture and buttery caramel flavors is a well-loved dessert in Malaysia and Indonesia. A beautiful deep amber color with a pattern of air pockets that run from the bottom up, this delicious cake that resembles a honeycomb is super airy, soft and has a chewy-like texture. The cake is moist yet springy; and the mellow smoky bittersweet fragrance from the burnt sugar syrup is so mouth-watering.
“Honeycomb Cake” is also known as “Beehive Cake” and Ants Nest Cake. It is also widely known as “Kek Gula Hangus Bersarang” or “Kek Sarang Semut” in the Malay language. The name derived from the cake’s resemblance to both a bee honeycomb and an ants’ nest. You might find that there are many ways to prepare a Honeycomb Cake. There is no right or wrong recipe to create this beautiful and delicious dessert. In this video I will share with you the recipe that my mum and my family prefer and grew up with.
The way that I know that the cake comes out right is when the cake has that deep amber color with those air pockets that run from the bottom up, and has a super airy and chewy-like texture. We like the cake to be moist yet springy instead of having a “cakey” texture. We also like the cake to have a buttery caramel flavor and a mellow smoky bittersweet fragrance from the “burnt” butter sugar syrup instead of being “eggy” and “milky”.
Happy cooking????
???? Please visit to see my other cooking videos.
If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? You could substitute raw sugar with white sugar if you prefer. This will not affect the taste of the cake.
???? Once the sugar is melted, it is highly recommended that you wait until the melted sugar begins to foam and becomes slightly darker in color. This will contribute to the cake’s deep amber color, its caramel flavor, and the mellow smoky bittersweet fragrance from the burnt sugar.
???? It is highly recommended to stir the foamy hot melted sugar to first settle the build-up foam. This is to avoid the mixture from spattering and bubbling up vigorously when hot water is added to the hot melted sugar.
???? It is highly recommended to leave the spoon in the pot before adding hot water to the hot melted sugar. The spoon surface will pop the bubbles and somehow prevent the mixture from boiling over.
???? I used a fan forced oven to bake the cake. Initially bake at 100°C for 30 mins; then increase to 150°C and continue to bake for another 40 mins. If a conventional oven is used the temperature would be 120°C for 30 mins and 170°C for 40 mins.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
HONEYCOMB CAKE
================
✅️ 360 g Raw Sugar
✅️ 400 ml Hot Water
✅️ 200 g Plain Flour
✅️ 5 Eggs (±68 g each)
✅️ 200 g Sweetened Condensed Milk
✅️ 125 g Unsalted Butter
✅️ 2 Tsp Baking Powder
✅️ ½ Tsp Baking Soda
✅️ 1 Tsp Vanilla Concentrated Extract
✅️ ¼ Tsp Salt
## METHOD OF PREPARATION##
Please note that due to YouTube text limits, the following steps are heavily condensed. Please refer to the website for the complete steps.
## STEP 1 ##
Cook sugar over LOW heat until melted. Switch OFF the heat once melted sugar begins to foam and darker in color.
Stir hot melted sugar to settle the build-up foam. Leave the spoon in the pot and add hot water.
Stir hot mixture over LOW heat to loosen hardened sugar sticked onto pot. Add butter. Stir mixture until butter are melted. Switch the heat Off. Let the syrup cool slightly until it is lukewarm.
## STEP 2 ##
Add baking powder and baking soda to the plain flour. Stir to combine.
## STEP 3 ##
Add sweetened condensed milk, eggs, vanilla concentrated extract, and salt to a bowl. Stir mixture. Sift flour into the bowl. Stir vigorously to remove lumps. Add the buttery burnt sugar syrup. Stir mixture.
## STEP 4 ##
Grease cake tin 20cm x 20cm x 5cm on all sides. Insert 2 pieces of double layer baking paper.
Transfer mixture to the cake tin.
## STEP 5 ##
Preheat oven 100°C for 15 mins.
After 15 mins. Bake in the oven’s lowest rack at 100°C for 30 mins.
## STEP 6 ##
After 30 mins, increase oven temperature to 150°C continue baking for 40 mins.
After 40 mins, remove from the oven.
The Honeycomb Cake should be cooled completely before removing it from the cake tin.
## STEP 7 ##
Enjoy this delicious dessert over a cup of hot tea or coffee.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Puede Decirme
#norahscookingdiary
Greyson's FIRST BIRTHDAY Special! - Bee Hive Cake w/ My Sister!
Make sure to watch until the end when we celebrate Greyson's First Birthday!!
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INGREDIENTS:
2 1/2 Cups + 2 Tablespoons all-purpose flour
2 1/3 Teaspoons baking powder
1/4 Teaspoon salt
12 Tablespoons unsalted butter
1 Cup + 2 Tablespoons sugar
3/4 Cup honey
3 large eggs
4 1/2 Teaspoons vanilla extract
3/4 Cup whole milk
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I hope you enjoy today's #Cake recipe for #Baby Greysons first #Birthday! Our family is growing! What other videos would you like to see?
xoxo Ro