Sisters Sheryl and Katz Lim’s business started as a form of entertainment. They simply enjoyed watching on YouTube how the intricate three-dimensional jelly cakes are made.
Their fascination led them to take a daylong course and, after, devoting hours to hone and perfect their newly acquired skill.
The entire cake, flowers and all, are made by hand. Liquid colored jelly is injected into a clear base (also made of gelatin that serves as a canvas) with special tools to create various shapes.
I can only smile as I imagine how much gelatin was consumed until they were satisfied with the results. Luckily, people in their house loved gelatin and eagerly consumed their rejects.
Since both have day jobs, the sisters share the load at Crystal Blossoms but design the cakes independent of each other.
The Lims initially had no intention of selling the jelly cupcakes they made. The treats were given to friends to sample. The recipients were thrilled and impressed by the craftsmanship. Orders came pouring in and, by October 2018, the sisters had a business.
Sheryl and Katz sell their cakes in three sizes and flavors: almond, strawberry and lemon. Each cake is one of a kind and made on a per-order basis only (tel. 09173250531). It lasts more than a week in the fridge.
Thanks to my dearest friend Meme Monteverde Tan for gifting me with such a pretty and healthy cake.
As a Valentine treat, I am sharing cocktail recipes from a class I did with mixologist Mike Canlas, whose concoctions are always delicious and easy to prepare. He can bring life to your parties and events with specialty beverages (tel. 09155723577). He is also a coffee and beverage consultant.
Classic Mojito
45 ml white rum
10-12 mint leaves
1-2 tsp white sugar
1 lime wedge
120 ml soda water
ice
Muddle mint leaves, sugar and lime. Add white rum and ice, then top with soda water. Stir and serve.
Pineapple Mojito
45 ml white rum
10-12 mint leaves
1 tsp white sugar
1 lime wedge
30-50 g pineapple chunks
120 ml pineapple juice
ice
Muddle pineapple chunks, mint leaves, lime and sugar. Pour white rum and add ice. Top with pineapple juice.
Lychee Frozen Daiquiri
45-60 ml white rum
30-50 g lychee purée
15-30 ml simple syrup
30 ml lychee syrup
150 g crushed ice
Pour all ingredients in a blender. Blend for 30 seconds or until smooth. Pour in glass and garnish with lychee and a maraschino cherry.
Classic Margarita
45 ml tequila silver
30 ml triple sec/orange liqueur
15 ml lime juice
Combine all ingredients in a cocktail shaker. Add 3-5 pieces of ice. Shake for 6-10 seconds. Strain and pour on to a salt-rimmed margarita glass and garnish with a lime wheel.
Elderflower Margarita
45-60 ml tequila silver
45 ml elderflower purée
15 ml lime juice
Ice
Combine all ingredients in a blender. Blend until smooth and pour into a margarita glass. Garnish with a lime wheel and maraschino cherry.
Lychee syrup and elderflower purée are available at Best Value (62 Calle Industria, Bagumbayan, QC).
For my new cooking class schedule, call or text 09175543700.
