Tinapayan Chocolate Cake Decorating Contest 2011

Tinapayan's Chocolate Cake Decorating Contest is back to highlight it's annual Chocolate Festival coming this October. Expect another jam packed event at The Atrium mall this coming September 23, 2011 from 2-5pm, as culinary students from Iloilo City participate in this eye catching and mouth watering competition. With 10 teams expected to join, the crowd and mall goers will surely be enthralled with the amazing cake designs crafted right before their eyes.

It's still more than a month to go but the excitement builds in - for me at least. So here's a first look on the poster, the rules and regulations, criteria, prizes and a lot more related to this upcoming event.

Rules and Guidelines

1. A cake theme for this year’s competition will be announced via draw lots during the participants briefing.

2. A selection on the theme will be the following: Chinese New Year, Birthday, Christmas, Easter, Halloween, Baptismal

3. To prepare and present within 90 minutes, one chocolate cake using a ready made chocolate cake base to be provided by Tinapayan.

4. Diameter will be 12 inches with a height of 4” ( could be 2” cake stacked into each other)

5. All decorating ingredients must be edible. Fondant, royal icing and boiled icing could be brought in prepared but not modeled.

6. Gumpaste / pastillage can be cooked and modeled. Sugar syrup is allowed.

7. Chocolate Décor can be pre-prepared and modeled or done on the spot.

8. There are no height restrictions to the finished piece.

9. The Organizing Committee will provide the working table, two power points (220V) and a sink to be shared.

10. Tulip Chocolate will provide all competing teams Tulip Brand Chocolate and must be incorporated to the cake either part or decoration.

11. Creative use of the Tulip Chocolate will earn additional points in the competition

12. All other utensils and equipment to finish the cake will be provided by the participant.

13. Cake decorating participants could bring a refrigerator provided that it could fit below the work table of the participant. In the event that it could go through the table it will not be allowed to be used. ( This is done for the purpose of space constraint )

14. Tinapayan reserves the right, at its discretion to publish and/or broadcast any winner’s name, address, photo or likeness, for advertising and publicity purposes, without any compensation to the winner and without need of consent or authority from the winner.

15. Judges decision is final.

Criteria for Judging

Preparation of Cake and Cleanliness of Work Station - 10 points
Planned arrangement of materials for trouble free working.
Work station to be kept neat and tidy.

Extent of usage of Tulip Chocolate - 20 points
Tulip chocolate could be used as a filling and decoration

Presentation and General Impression – 30 points
Depending on materials used, the finished exhibit must present a good
impression based on aesthetic and ethical principles.

Technique and Degree of Difficulty - 40 points
This is judged by the artistry, competence, and expert work involved in the
execution or preparation of the exhibit.

Total 100 points

MAJOR PRIZES*

1st Place
PhP 10,000

2nd Place
PhP 6,000

3rd Place
PhP 4,000

Voter's Choice Award
Overnight stay for two at Days Hotel Iloilo
with Complimentary Breakfast Buffet

Consolation Prize
PhP2,000

* Also includes a trophy for the school, medals for the contestants, gift certifcates from Tinapayan and Days Hotel Iloilo.

View the poster in actual size here.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

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FLAVOURS OF ILOILO

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