77th for Gramps!

01/10/2015—Saturday

It’s my Lolo’s (grandpa) 77th birthday today! I’m 22 and will take me 55 more years before I get to his age. At my age, I feel like I have experienced so much already, or so I think. I cannot imagine how much he has gone through at this time, and I am very thankful to God that he has reached this age; at our time now, this seems to be rare for old folks.

I have so much respect for my Lolo. He is one of the men of few words, as they say. Whenever he speaks, I listen, when he scolds me on very rare times, I just stay quiet and accept the words. I rarely talk back, very rare. In my life, I have learned so much that accepting your mistake and having to apologize for it is a very clever thing— Lessens the burden, avoids misunderstanding and removes your ego bit by bit. As they say, Sometimes you win, sometimes you Learn.

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My Lolo and my late Lola (grandma) are the ones who raised me since I was a year old because my mother had to work overseas. He was the one who acted as my father throughout these years.

My childhood was filled with memories of me being with them ALL the time.

There are these scenes in my head that I will never forget and I sometimes still dream about them.

Every night, after watching television in our humble house—  I think I was 4 or 5 then, Lolo and Lola   they walk through the fields carrying flashlights and me on my Lolo’s back. We have to go to the part of the field where Lolo was the caretaker so we had to sleep on our Kubo ( bamboo hut) near the place. Every night was scary of course, especially as I am so little that time and it’s so damn dark.

But in the morning, it’s a totally different scene. When I wake up, I get to feed the Tilapia fishes in the small lake that is also near our Kubo. It was so fun. I walk through floating bamboo bridge trails that my Lolo did for feeding. If I were to go back in time, I’ll pick this.

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But then, going back to the birthday celebration, here is the recipe of the cake I made for him.

I actually did not plan of anything specific prior to this, I just searched online randomly and jumped into this recipe. Check this out here.

Ingredients

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil (I just used cooking oil, lol)
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

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This is the mixture of all ingredients except the egg white and the cream of tartar.

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Beat egg whites and cream of tartar. Until soft peaks form, always. haha.
—————
FOLD the egg yolks mixture to the egg whites, GRADUALLY.

This is the most critical part of making a chiffon cake, when you screw up on this, you are dead. haha

My heart always beats the fastest whenever I do the folding process, being very careful not to lose the air in the batter. And luckily…

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I did it yessir! This is one sturdy beautiful chiffon. 🙂

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And now for the fondant icing, I melted 8 cups of regular sized marshmallows with 3 tbsp water, stir them baby.
Add about three cups of confectioner’s sugar. I also added a cup of flour because I don’t want it to be too sweet.

This is the first time I’ll be making fondant though.

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Then, I worked on the icing for the inside of the cake using 4 egg whites, 1/2 teaspoon cream of tartar, some syrup of candied lemons and 5 tbsp sugar. (You can use any sugar but I think confectioner’s sugar may be best).

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Cover the cake generously with the egg white icing you made, I also put some inside it. You don’t have to be very meticulous in putting it, the fondant will cover the cake.

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This is the time to knead the fondant icing. I had to use more flour while doing it because it tends to be very sticky.

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I had to repeat several times to get the wide thin form of it, and after 8 tries…

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I made it! I was soon to giving up that time.
Cover the iced cake with the fondant icing.

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I colored some of the fondant for decoration. Planning them to look like sliced lemons, but it’s more to me like oranges. Oh well.

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Put the candied lemons as well on top of them.

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Well after four and a half hours, I am finally done. All for my gramps! 🙂

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I rested, took a bath and then cooked this.
There are leftover pasta that we boiled last New Year’s Eve, so my aunt froze them. I was actually planning to do Lasagna Carbonara pasta, but when we thawed and boiled the pasta again for use, they are not usable for lasagna anymore. Well then, carbonara.

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Food. Of course the pancit will never be left out, it’s for loooooooong lifeeeeeeeeeeeeeee.

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SMILES. GRANCHILDREN.

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SMILES SOME MORE. GRANDCHILDREN. DAUGHTERS.

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That’s me letting Lolo blow the horn, uhm no…. the cake rather. LOL

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Effort paid of. Til my next fondant icing project!

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.AGO.

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