Our readers have been asking how to make their simple desserts special. A few weeks ago, we discussed using the best ingredients as one way to make our baked goods great tasting and rich. This week, we have more questions on this topic.

Q: My question is about cassava cake. What do you suggest I do to make it more special and different? Thanks and more power. (Chandler Jallorina)

Jun Jun: I love cassava cake, for me it’s one of the best kakanin ever invented. I make mine more special by using coconut cream or kakang gata, adding a film of this with really good cheddar cheese will surely make it taste much much better.

I’ve also tried putting quesong puti on top and broiling it to make it look a little burnt. It tasted really good with a smoky after taste which lessened the sweetness of the cassava cake. But, I don’t really like changing the classic way the cassava cake is presented as well as the ingredients used. Some people top the cassava cake with grated coconut (niyog) to make it extra special.

Adoree: Hi, Chandler. I love a creamy topping of perfectly-broiled coconut cream. You may add some grated cheese on top too.

Q: I have tasted quite a few banana cream pies. Why are some rich, tasty, and have a melt-in-the-mouth feel, while others don’t have the silky and smooth feeling in the mouth? How can I make this pie a bit more special for my family and not tasting like the store-bought ones? (Tina Madrid)

Jun Jun: I have a big feeling that you used a non-dairy type of cream in your banana cream pie. Was it very white and had a texture similar to a light shortening mixture? When you use a non-dairy type of cream, there’s a cooling effect in the mouth, with no immediate melt-in-the-mouth feel. It is used by most bakeshops, but I don’t like it due to the same reasons. I do a mixture of both creams, so the ugly features of the non-dairy type of cream is masked by the real type of cream. Adding some nuts like walnuts or pecan, and raisins or dried figs will make your banana cream pie extraordinary.

Adoree: Some banana cream pie recipes call for just pastry cream, while others lighten the pastry cream with some whipped cream. If the pastry cream is on the thick side then the filling will be richer. Lightening the pastry cream with whipped cream will make the filling smoother and give that melts-in-the-mouth sensation. You may want to add a layer of melted chocolate between the crust and the filling to make it more special.

Q: My problem is with nuts, when I use them as part of a cookie recipe I taste them really well. But, when inside an apple pie filling, I don’t taste the walnuts that I added to the mixture. Help me with this, Jun Jun and Adoree. (Michael Gonzales of Makati City)

Jun Jun: The best thing to do when using nuts, when it is not baked as part of a dough or batter, is to always toast or bake it until aromatic. When you smell the essence of whatever nut you are using, it means it will taste good as part of the filling. You can bake it in the oven or roast it in a dry pan. Remember, they burn easily though.

Adoree: Michael, you may want to add more nuts in your recipe to get more flavor and texture. Roasting the nuts will also help in enhancing the flavor.

Q: I cannot seem to taste the flavor of butter in my butter cake recipe. I got one commercially and it really tasted well, I can even smell the butter. How is this done? (Susan Amigo of San Juan)

Jun Jun: Butter cake should be made with the best quality ingredients. Your butter must be the salted variety, since salt will release the taste. Imported, European-style butter will give you more butterfat, meaning better flavour. Try using a variety of butters; don’t forget the ones in tin cans. The proper amount of sugar, vanilla, and eggs is also important for good flavor and texture.

Adoree: Hi, Susan. Next time you make butter cake, use salted butter. I also tried using the ones in the cans; they are also perfect for butter cake.

Q: How do I make a simple Food for the Gods recipe even more special? (Ermel San Diego of Quezon City)

Jun Jun: Food for the Gods is a very rich type of bar cookie, I don’t know if there is anything we can do to make it more special. I was going to suggest making a caramel sauce, but this will just make it sweeter. We tried adding a scoop of vanilla ice cream and it was superb. Using a more flavorful type of sugar, like muscovado, and adding a bit of molasses will give its taste a boost, bringing out the intense flavor of your dates and nuts.

Adoree: In Food for the Gods, you shouldn’t scrimp on the walnuts and dates. The bars should be chewy with just the right amount of sweetness. Adding liquor, like brandy, will also heighten the flavor.

Questions? Email us at mbdining@gmail.com.