Hand-Painted Cakes and Edible Paper Flowers by Chef Penk Ching.
Chef Penk and two of her masterpiece cakes as she started out the demo with a dry, blanc fondant.
I recently had the privilege to a sneak preview of Workshops at Gourdo’s conducted by no less than the multi-awarded chefs Jackie Ang-Po, Penk Ching and Buddy Trinidad. Each chef was exceptional in their craft and the kitchen demo has whet my appetite to brush up my own kitchen skills. While I daily get busy in the kitchen, I’m nowhere near the savvy level of these celebrated chefs. I love how Chef Jackie made it look like making the most incredible crepe so easy and actually allowed some media attendees cook and take after the steps she demonstrated – next on the blog! Gourdo’s Workshps has the makings of boosting one’s morale in the kitchen and get into Chef Gusteau’s (of the movie Ratatouille), “Anyone can cook!” vibe.
Here’s featuring Chef Penk Ching for my first of my series of Gourdo’s Workshops posts.
About Chef Penk Ching
Chef Penk has over two decades of expertise under her toque and is a master at cake-making. She’s backed by Pastry Bin, her team, as she creates sought after masterpieces. A few of her creations are the wedding cakes of celebrity couples: Judy Ann Santos and Ryan Agoncillo, Paul Soriano and Toni Gonzaga, and Vic Sotto and Pauleen Luna.
Chef Penk’s Noteworthy Hand-Painted Cakes
Some of the noteworthy art works of Chef Penk are the ones she created for the Princess of Brunei, for a project in Dubai, and the inaugural cake of President Benigno Aquino III which was made in the likeness of the Malacañang Palace. Also ranking high among her greatest achievements is the 3-foot cake replica of the 2008 Beijing Olympics Bird’s Nest. Her original designs are compiled in a book called “Caked in Sugar” which she and her sister launched in 2006.
Chef Penk has made her mark in baking competitions abroad and has brought home medals from the Singapore Food and Hotel Asia 2010, Thailand’s Asian Culinary Cup 2009, Hong Kong International Culinary Classic 2009, and British Sugarcraft Competition 2000. A World Association of Chef’s Societies-certified judge, Chef Penk travels the country and the region regularly to evaluate competition entries by both students and professionals. She also generously shares her knowledge through lectures and demonstrations.
Chef Penk impressively works on her cake masterpieces using different mediums: Wilton Icing Color and Chef Penk’s Petal Dusting Powder (developed particularly for the craft) and is often used on display cakes. The dusting powders are made with non-toxic ingredients which are ideal for use with gumpaste or rolled fondant to highlight sugar flowers and icing decors. In Chef Penk’s demonstration, she used them with vodka , as it makes the color dry faster. I love how Chef Penk specifically emphasized the importance of starting the cake painting with the instruments at their right places. This lessens the accidental spillage of color on the cake as opposed to, for instance, getting the brushes from the left side of the cake, when you happen to be right handed. Tips like this prove to be valuable when you’re “on the job.”
All the kitchen tools and cake painting medium Chef Penk used are available at Gourdo’s.
Chef Penk’s edible paper flowers made of wafer!
Give or take, Chef Penk Ching was done with her cake in 30 minutes! Her tips and ease of teaching the craft while she was at it can very encouraging especially for those who would love to learn the skill.
For more information on the products and the workshops, inquire at Gourdo’s via their 24-hour hotline, (02) 8123022 or send an email to customercare@gourdos.com.
