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Bake it in the Family

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My name is Cybs Javier-Manlapaz. I am currently self-employed, helping my clients produce and manage their corporate communications materials such as annual reports, brochure, websites, etc. I work from home 90{60fb7bb3feb7ca1d157348b1e5bdf24b7617c8fcfd1fa5b79d4d537ae2d69000} of the time, which is challenging with a rambunctious and on-the-go three and a half year old daughter, and an attention-seeking six year old golden retriever.

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My family has always loved eating, cooking, and baking. In 1937, my grandparents Elo Sr. and Lettie Javier put up a bakery in Kamuning, Quezon City called… wait for it… Kamuning Bakery. So my clan has always grown up with freshly-baked goods. I think all our get-togethers are full of carbs: rice, pasta, and bread.

I began cooking as early as 10 or 12 years old, puttering around the kitchen, helping out, etc. I tried baking once or twice as a teen and I didn’t like it. It was too exact. It was too organized. It was too Zen. So I only got into baking last year when my daughter became obsessed with her first Play Doh set: a cupcake maker.

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Now that I’m older and less dramatic and passionate (reference: the book “Like Water for Chocolate”), I have come to appreciate the focus, organization and PATIENCE needed in baking. I know it sounds very cheesy, but I have come to love baking for two reasons: because of the family history and because my daughter LOVES it. If I had promised her the day before that we will bake today, she will NOT STOP to remind me.

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I bake about once or twice a month, it will get into my daughter’s head that she wants to bake. Our latest baking experiment are cupcakes because she wants “cupcakes with wain-bow (rainbow) spinkles (sprinkles).

I love muffins and cupcakes. My friend gave me an awesome tip: I begin with a basic recipe for the base then each muffin pan will have a different flavor. For now, I’m focused on simple recipes such as muffins, cupcakes, cheesecakes and puddings. I’m still very intimidated by fluffy cakes and breads. I won’t bother with anything that requires piping frosting or icing.

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I also try to make them pet-friendly because I have an over-eager taste tester, Tony the golden retriever. So I’ve used carob as a chocolate substitute.

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I happily choose my battles. I don’t try to bake complicated cakes and pastries. I have no qualms using mixes. And when baking with a three year old? Prepare EVERYTHING then let go. She’s a messy baker and I dislike messes. But her joy at making something trumps my obsessive need to keep the dining table clean. .

Most memorable baking experience: When that muffin rose to glorious heights, puffing up and cracking just a little bit with that brown sugar streusel on top! Then Alessa cried out “THE MUFFINS ARE READDYYYYY!”

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Number one baking tip? Read the recipe. Read it again. But seriously, my number one baking tip is to sift. If the recipe says to sift at least once, I sift twice. Huge difference!

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New Gen Baker

  • Maya Kitchen Culinary Arts Center
  • 8th Floor, Liberty Building, 835 A. Arnaiz Avenue, Legazpi Village, Makati City

  • 892-5011 loc. 108 / 0947-835-2290

  • [email protected]