For Valentine’s, 3D jelly cakes and DIY cocktails

Crystal Blossoms 3D jelly cake

 

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.

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