Skip to main content

One year of mouthwatering cakes at Maridel's

It was almost a year ago when I had my first bite of what Maridel's has to offer. I remembered ordering not only one but two "sinful" desserts that I finished in no time while the two ladies a table from me had a hard time finishing theirs. I was in a dilemma of which to order - their best seller Snicker's Pie (above) or the one that first caught my attention - Frozen Lemon Meringue (below). To come out of it, i just ordered them both. And while the latter became one of favorite orders, the Snickers Pie made me appreciate the creation more than the chocolate bar. 
Then I also discovered how delicious their Banoffee Pie was with chilled wholes bananas that gives an icy sensation in every bite.
The Vodka Bundt Cake also intrigued me because of the "vodka". It smelled and tasted good but I never had the chance to have been drunk with it as it is a fast selling item.
Now here's one of the most unique and most "bloggable" cakes at Mardiel's - Guava Cake. Its made from native guavas and it smells and tastes like one. Not to mention it's color motif is like the native fruit - green outside and pinkish inside.
The Cinnamon Rolls are one of my favorites - soft and fluffy then with a rich bite of cinnamon. Though I also had the chance of tasting the original recipe of Ms Maridel which are just squares.
 Another eye catcher is this Crepe Cake  made with alternating layers of crepes and lemon cream then smothered with blueberry sauce.
Their version of Napoleones is also good - crisp and flaky and the filling's just tamed not to overpower the tastebuds.
And there are many more like her signature Potato Praline Cake, the Ube Damier, Heaven and hell, Death by Chocolate, Choco Exquisite, Ice Cream Turtle Pie, Ice Cream Burger and a lot more. My most recent cake was this meringue based cake with kiwi-mango? combination and I forgot the name. Nonetheless, it was another discovery as every time I go to Maridel's there is always almost something new.
Indeed one year has gone by and I still haven't tried everything what Maridel's has to offer, oh well, there's always the next year and the other... Happy 1st year anniversary Maridel's and more cakes and pastries to come.

From Maridel's Facebook Page

MARIDEL'S IS TURNING 1 ON OCT.23, 2012! To celebrate our big day, we're doing an hourly raffle so you get a chance to take home free mini cakes! We're also giving away t-shirts for every whole cake purchase. Come celebrate with us! We hope to see you there! ;)

Popular posts from this blog

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned  Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper  Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper.   Boil until the squid is cooked.  Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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

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 us...

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 por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside.  Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...