ADD color and fun to your graduation bash with creative and colorful creations from The Maya Kitchen.

Muffins go upside down as they mimic tasseled caps. Replace jelly with mocha butter icing in a chocolate roll cake.  Bake a round cake, save a slice for yourself and serve the rest, cut portion included, completely frosted.

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Graduation CAPcakes

Cupcake:

1/2 cup           butter

4 pieces          eggs

1/2 cup           water

1 pack           MAYA Butterscotch Brownie Mix 500g

Cookies and Cream Filling:

1/3 cup             butter

1 cup             powdered sugar

1/2 cup             finely crushed chocolate cookies

2-4 tablespoons  milk

1 teaspoon          vanilla

Biscuits / crackers (square)

melted chocolates (dark)

candy sheets cut into strips (for tassels)

colored coated candies

Preheat oven to 375ºF. Grease and line with paper cups two - 6 holes (6 oz.) muffin tins. Set aside.

Prepare cupcake: Cream the butter in a mixing bowl. 

Blend in eggs and water.  Add in the butterscotch mix. 

Mix until smooth. 

Pour the mixture onto prepared muffin tins and bake for 20-25 minutes or until done. 

Set aside. 

Prepare cream filling: Beat butter in a mixing bowl. Add the powdered sugar and crushed chocolate cookies alternately with milk beating to spreading consistency.  Blend in vanilla. 

Set aside.

To assemble: Place one cupcake on a plate upside down. Remove paper lining. Stuff center of each cup cake with cream filling– reserve excess filling. Set aside. Dip each cracker into melted chocolate let dry up for a while, place on top of inverted cupcake. Put a dot of the cream at the center of each chocolate coated crackers. 

Attach one end of tassel on the cream and place on top one colored candy. Let other end of tassel hang on the side of cup cake. Repeat procedure with the remaining cup cakes, crackers and decors.

Yield: 7 cup cakes

Graduation Finale Cake

1/2 cup      butter

4 pieces     eggs

1/2 cup      water

1 pack       MAYA Chocolate Fudge Brownie Mix 500g

Cream cheese frosting:

1 1/2 bars     cream cheese

1 cup        whipping cream, chilled

1 cup        confectioners’ sugar

blue food color

diploma fondant (prepared)   

Preheat oven to 375 ºF.  Grease and line a 9x3-inch round pan.  Set aside.

Prepare cake: Cream the butter in a mixing bowl.  Blend in eggs and water.  Add in the chocolate fudge mix.  Mix until smooth.  Pour the mixture onto prepared pan and bake for 30-35 minutes or until done.  Cool in a wire rack.  Set aside. 

Prepare frosting:  Beat cream cheese until soften. Add in the cream beat until fluffy. Slowly add the confectioner’s sugar one tablespoon at a time. Set aside 2 cups of the frosting. Color 1 cup with dark blue shade color and the other cup of frosting with light blue shade color.

Slice 1/4 portion of the cake, reserve for other use. Put the 3/4 portion of the cake in a serving platter. Spread the white cream cheese frosting all over. Pipe out dark blue color and light blue color frosting in vertical strips at interval with the white cream cheese frosting around the cake. 

Place diploma fondant on top of cake.

Serves: 10-12 slices

Honoroll Cake

1 package    MAYA Chocolate Fudge Brownie Mix 500g

1/2 cup    oil

5 pieces     eggs, separated

1/2 cup      water

Mocha Butter Icing:

1 cup            sugar

2 teaspoons    instant coffee powder

1 cup            milk

1 cup            butter

Preheat oven to 350°F.  Grease and line one 11 x 15-inch jelly roll pan.  Set aside.

Prepare Chocolate Fudge cake:  In a bowl, combine chocolate fudge brownie mix, oil, egg yolks and water. Blend until smooth.

Set aside. In a mixer bowl, beat egg whites until soft peaks. Fold into the batter mixture. Pour the mixture onto prepared pan and bake for about 10 to 15 minutes or until done. When roll is ready, quickly invert into a sheet of brown paper dusted with confectioners’ sugar. Peel off paper lining and roll gently. Cool.

Prepare Mocha Butter Icing: Combine sugar, coffee and milk.  Chill for a few minutes. Cream butter until fluffy. Gradually add the chilled mixture while beating continuously until smooth and of spreading consistency. Unroll cooled cake and spread the mocha butter icing evenly. Roll again. Dust top with confectioners’ sugar. Slice cake.

To serve: Drizzle chocolate sauce on cake plate. Place cake slice. Dust with powdered sugar.

Serves: 10-12