It has been my longest dream to become a Pastry Chef, not only to bake sweet pastries but also to learn more recipes and probably publish my own book (dream on). Oh well! I dunno when this dream will come true because I don’t know when and where to enroll and one thing for sure that Pastry Diploma course is so expensive.

Because I love to Eat – Who doesn’t?

Baking may look easy but based on experience, you really have to be careful on preparing the ingredients and of course following the baking procedures. While window shopping in Rockwell last weekend, I saw a kiosk that sells chocolate lava cake, made to order fondant cakes, cookies and biscotti. Immediately after seeing her line of products, the cupcake fondant immediately caught my attention.

Philippine Map Cupcake Fondant

When it comes to really attractive cupcake designs, I think fondant icing is my personal favourite due to its amazing colors and artistic output. Fondant icing can be tricky though and sometimes the icing has the tendency to sweat, so working at the right temperature is really imperative. Being impressed and knowing the fact that its really hard to make a fondant cupcake, I decided to order 6 travel themed fondant cupcakes with miniature Seair aircraft, Nikon Camera, Jansport Bag, Passport, Shrimp in a Plate and a Map design.

My Adventure Pass

Here’s a little bit of trivia : According to Wikipedia, Fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. Sometimes lemon is added to the mixture, mainly for taste. Other flavorings are used as well, as are various colorings. Rolled fondant is commonly used to decorate wedding cakes and cupcakes. This gives the cakes a smooth appearance. The main filling of a Cadbury’s Creme Egg is fondant.

It’s my Passion – Ok Smile! (Shutter Sound)

To many baking aficionados, covering a cake in fondant is scary and hard to do. The worst thing about this not so affordable cake icing is that most fondant doesn’t taste good and most of the kids thinks that a fondant cupcake is not edible. I think It’s just really a matter of personal preference. Whether you like to eat the fondant or just peel it off and enjoy the cupcake, its striking design is still the main reason why people loves fondant design on cupcakes.

A Day Pack – Did I say I love to travel?

Pinoy Cravings : What are your best sellers?

Erika : Bestsellers are the Lemon-Almond Biscotti (with Chocolate Almond Bark & Lemon Zest) & the Chocolate Lava Cake (Miniature Chocolate Cakes with Chocolate truffle centers) As for the Cakes…Kids love the Chocolate Fudge Cake with White Chocolate Filling & Adults prefer either the Carrot Cake (with pineapples, walnuts and raisins) or our Cafe Mocha (Chocolate Marble Cake with Espresso Ganache & French Coffee Buttercream)

Pinoy Cravings : Do you do this full-time?

Erika : Yes, I do. I make custom-designed cakes & cupcakes the entire year (for birthdays, special events and weddings) and I also make our other pastries to order.

Pinoy Cravings : How would you describe a perfect cake?

Erika : That would depend on my mood, either Something soft (texture), familiar (flavor) & pretty (presentation) OR something Dense (texture), Interesting (flavor) & pretty. I eat with my eyes first usually although I am extremely interested to try weird-looking cakes cause I think to myself, “they must taste good if they don’t need to look good.”

Pinoy Cravings : How to order, time frame?

Erika : Lead time is 2 weeks and 3-4 months for wedding cakes. Although, I do my best to accommodate all orders if possible cause I don’t want to turn down anyone who is in dire need of a cake for a celebration.

Pinoy Cravings : Do you specialize in a specific cake design?

Erika : I’ve had no real formal training in terms of fondant work but I did discover a talent for making molded figures out of sugar clay (a fondant-based edible clay that I make from scratch). I believe that God is in the details so I love making small detailed figures.

I naturally gravitated to a design that is more eclectic than traditional and most of my work is done free hand. I love incorporating people’s hobbies and personalities into my designs because I think it makes it more personal and interesting as well, plus it means that I do something new every time and that always gets me excited for work everyday.

Because I’m a Jet Setter Wanabe:)

About Bohemia Cakes and Pastries:

Patricia Erika Fortunado short for Erika is an entrepreneur behind Bohemia Cakes and Pastries whose hobbies and interests is in baking and decorating cakes. She is a graduate of Hotel Management School ‘Les Roches, in Switzerland where she received a Diploma in Hotel Management. Erika also received a Pastry Diploma from ‘Le Cordon Bleu, Academie L’Art Culinaire in Paris, France.

Christmas Cake Anyone?

Erika started making and selling pastries and confections straight after her graduation. Her love of Art, Pastry & Design combined with the ever-eager desire to learn have made her one-of-a-kind cakes a favorite of many clients, children & adults alike.

Travel Themed Fondant Cupcakes

Bohemia Cakes and Pastries
Ayala Alabang Village
Muntinlupa City
Tel: 807-1266, 0917-8430915
Email: bohemiacakes@yahoo.com

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