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Bettina Tañedo

@nicekrispies

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I first read about croquemboucheng caraniuan in Doreen Fernandez’s Tikim before I ever worked the pastry line, back in 2021. Last year, I finally got my hands on the 1919 cookbook she glossed over, Pasteleria y Reposteria, and was blown away by these architectural, Marie-Antoine Carême-type pastries, explained in Hispanized Tagalog and fully illustrated. Earlier this year, on an impulsive trip to Paris, I came across the very molds used to make them. They were part of a historical display, but seeing them in person felt like fate. Last June, I visited Pat’s Cake House in my family’s province and had a stunning caramelized cream puff in the middle of a wet market in Cavite City, thinking about the earliest Philippine-made choux. The idea of constructing my own croquemboucheng caraniuan has haunted me for years—each encounter reminding me that maybe this is one of my missions in life. Got it done just in time for Christmas croquembouche season by @nicekrispies

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7 months ago

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6 years ago

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5 years ago

Grocery scene in ‘Merika (1984) directed by gil portes starring nora aunor by @nicekrispies

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3 days ago

Pinoy groceries and karinderyas all within a half-mile radius in bergenfield, nj by @nicekrispies

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19 days ago

Marshmallow + pinoy hotdog skewed on pineapple stuffed with layered cake made from the same pineapple. Made for my dear friend Di’s birthday bbq party by @nicekrispies

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2 months ago

Photo my dad took of my mom in their first Chicago apartment, right after moving from Manila in 1994- w her little note written on the back. Still making sure everyone eats well through her xmas callos, corned beef sinigang, sculptural charcuterie boards, and southern-influenced bibingka. Happy birthday to my most favorite person in the 🌏 @donnatanedo 🌷 i love you 💋💋 by @nicekrispies

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3 months ago

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4 months ago

@jos.mundo @jos.apartment ౨ৎ by @nicekrispies

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4 months ago

Mangosteen + caimito/star apple yakult sorbetes by @nicekrispies

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4 months ago

Just got home and Therese took photos that may be in my future cookbook by @nicekrispies

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4 months ago

Someone asked me last week what my favorite cake is, and I immediately thought of the caramel chiffon cakes of Manila from Costa Brava and Estrel’s. Growing up, this cake made an appearance at nearly every celebration. I’ve always wondered how its distinct style, with light chiffon, glossy caramel custard, intricate ivory lace, pastel roses, and cursive gel lettering, came to be. Last year, I got my hands on Maria Y. Orosa: Her Life and Work, compiled and edited by Helen Orosa del Rosario in 1970. It’s now one of my favorite documents of all time, laying out the humanitarian and war hero Maria Y. Orosa’s scientific research and contributions to Philippine homemaking. Within its opening pages are replicas of cakes baked during her time. There, I found an archival photo of a caramel chiffon cake shaped like a fan and another “book” cake baked by Estrella Ylagan, founder of Estrel’s. I later discovered that Estrella was Maria Orosa’s cousin and a home economist in the Bureau of Plant Industry, which Maria once headed. It was through the palayok ovens Orosa invented that Estrella was able to begin baking her caramel cakes. Baking this cake for my best friend in the kitchen we share is a celebration of women, and the space it takes up on the table feels symbolic. The first caramel chiffon cake came to existence because of the women around it. It’s timeless, it carries history, and it’s a joy to have on earth, just like her.

Happy special 3.3 birthday to my Maria Kristina, @littlebillsgirlfriend 🩷 by @nicekrispies

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5 months ago