Don't you just love the way birthday cakes are decorated? I think that a lot of skill goes into each cake, and whenever I see the pastry chefs squeezing the white icing through the nozzles of the icing bag, I can't help but be mesmerized at how they do it. It was Becca's birthday recently, and Vicky went all the way to Highway 54 (to the young ones, that corresponds to EDSA) to get an extra large birthday cake at Merced Bake House which has been around since the early seventies. I think the newer bakeshops just don't make the sugary white icing as good as the older bakeshops. To be truthful though, I tried only a spoonful--it's much to sweet for my taste, but the sisters just love it!
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