?ANO? Three thousand lang para sa birthday cake [What? Three thousand for a birthday cake]??

After hearing our manang whine over the phone, looking stunned after talking to her daughter who just purchased a birthday cake for her child, I took it as a challenge to look for something more affordable.

I asked her what price she considered affordable and, in unison, she and my yaya said, ?Sana may magandang cake maski man lang sa isang libo. Magaan-gaan na ?yon [Hopefully, there?s a beautiful cake that?s worth 1,000. That?s affordable].?

The person that came to mind was Goldilocks? PR consultant Alan German, who I knew well enough not to succumb to any form of pressure nor will he allow me the pleasure of telling him ?I knew it, di mo kaya [you can?t do it]!?

Besides, Goldilocks has always been around to cater to everyone?s budget, something they have consciously done for all of us through the years.

He asked for three days. I said I want a cake and cupcake ensemble. Nothing ordinary.

He then asked for a theme. I said Adam and Eve in the Garden of Eden or the Last Supper. He violently disagreed.

Obviously, I was not going to make it easy for him. Eventually, we settled for Nemo.

Nemo arrived three days after and it was delightful. For P900+, it was well done. More than the cake though, the cupcakes were the ones that blew me away.

Each capped with icing in a perfect color swirl with height and volume. This time, letting go of your P35 (cupcake cost per piece) is pleasurable. A steal.

Minimum order is 6 pieces or 6 of a specific theme. The cupcakes require a day?s notice and can be made in any design you wish. I have seen the jungle version. Nice.

However, I found the cupcakes a bit too flat since they used a grass tip rather than a hefty swirl. So, request for swirled icing on your cupcakes so mukhang mahal [it looks expensive]. The cake is chocolate, filled with choco butter cream centers. They can also make them in vanilla.

I am so excited ?bout their Christmas cupcakes, Christmas cake and cupcake ensembles.

The ensembles are available by order basis only. Call Terry Paje at 5324050 local 236.

By the way, Goldilocks now has a line of sugar-free cakes. Their sugar-free mamon is worth a try.

Truffles de France

I remember when Truffles de France first opened at Shangri-La. I reckon I wasn?t the only one pleased.

Finally, there was a place to buy affordable truffles. Now on its second year, owners Gwen Uy Cotoco and Jerry Yu haven?t stopped sourcing new flavors to add to their line.

For the holidays, expect to see Speculoos (yes, that?s really how they spell it), truffles with cookie bits (they described it as a truffle version of cookies and cream).

There will also be Gran Marnier-flavored truffles. According to Gwen, the head office in France is not certain about the quantity of their production for the Gran Marnier but it will be made available to us on a pre-order basis only.

If they are any at all like their cocoa or dark chocolate truffles, with a hint of orange liquor, then it must be worth the wait.

They are also giving out discounts for bulk orders. Call 3730625 and look for Berlina or Anne.

Dancing heads booth

Last week, I couldn?t attach the photos alongside my article. After a couple of hours, I gave up.

Got inquiries asking me to explain two things basically: how the dancing heads worked and how the ?eggche flan? looked.

Here are the photos of the dancing heads and flan.

Yes, Mauro, the dancing heads booths are available for franchise. Call Freddie Martelino at 0920-9005601.

Yes, Vicky, the eggshells are intact. You must crack the eggshell to scoop out the flan. Give them three days? notice. Remember, they are sending them to you from Ilocos. Eya, the flan maker, can wrap them for you in any color. She just did the desserts for Representative Bong Marcos? birthday and wrapped them in red, white and blue. Call Eya at 0918-5299085.

My New Holiday Cooking Class Schedules, including the Holiday Gourmet Cocinera Series for household cooks and beginners, are out. Call 9289296, 9273008, 6474744, 0908-2372346.

E-mail the author at raspiras@inquirer.com.ph