Friday was a break from the FoodPrints shoot. The whole day was spent with very good friends. It was not a break in the true sense of the word. I overate from morning til evening, capping the night with Hatch 22′s pan de month (some kind of stylized Filipino bread you’ll see in a future post, heheh).
First stop was Estrel’s Caramel Cakes. I’ve been running after the much talked about caramel cake for exactly one year. Through friend Alma’s powers, I was able land my hands on an elusive cake.
Chiffon cakes are covered in silky caramel frosting and decorated with buttercream flowers.
The caramel cake is an original recipe of Estrella Ylagan, hence the name. Today, her nieces, the Navarro siblings, continue the 68 year-old tradition.
My cake was from the extra cakes they make daily I think. The flowers were dainty sampaguitas.
I was imagining a toffee kind of caramel, but it was better. Light with subdued sweetness. The buttercream just melts in the mouth, also not too sweet. I can probably eat the whole cake, but I didn’t ‘coz I shared it with my sis-in-law who was just as thrilled as any fan of Estrel’s caramel cake.
As for me, as of now, the final word on made-to-order all-occasion cakes. I can’t compare it to anything ‘coz the others I’ve tried are, on average, the same.
I was also tempted to buy a box of food for the gods. Like the name suggests, they are buttery, rich and divine.
Estrel’s Caramel Cakes 54 Sct. Tobias, Quezon City Tel No.: (02) 372 2965
Photographed by Alma and Blauearth
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