Dolly Dy-Zulueta | September 1, 2022
Just when I thought I had tasted it all, a new and unique cake — or two, or three, maybe five! — comes along and catches my attention. All new, fresh and fruity. It is not surprising, though, considering that tropical fruits are bountiful in the Philippines and that the country is a major market for fresh fruits and produce from other countries. While Pinoys love their chocolate and ube cakes, there is an emerging trend that leans toward fruity cakes. They make use of not just flavorings but real fruits, and these fruits are not the usual ones you find in cakes.
Here are some of the new and unique cakes that I recently “discovered”:
Cherries Jubilee Cake by MoniquecakesPH.
The classic Cherries Jubilee dessert has been transformed into a cake by Monique Tancongco of Moniquecakesph. Inspired by her love for cherries and memories of her countless voyages from Seattle, Washington, to Alaska as a maître d’ on board one of the world’s finest cruise ships, Monique created her Cherries Jubilee Cake. Flambéed cherries go into the icing and between indulgent cake layers with just the right tang from the cherries and a little zip of liquor. The cake comes in two sizes — six by five inches (P2,200) and nine by four inches (P4,600). Should customers prefer bright yellow Rainier cherries, the prices go up just a little — P2,800 for the six-by-five-inch cake and P5,200 for the nine-by-four-inch cake.
Photographs by Dolly Dy-Zulueta for the Daily Tribune
Duet Cake by Moniquecakesph.
Moniquecakesph has also introduced the Duet Cake. It is two cakes in one, half and half, in the form of a 10×14-inch rectangular cake. Customers may choose which cakes they want, with the most popular combination being the Strawberry-Guava Cake Duet (P4,300), good for 16 to 20 persons.
To order, message Moniquecakesph’s Instagram account.