Something delicious happened on the way to producing a play. Alex and her classmates were in the house, overnight, a couple of times over the past few weeks for some assistance with the production plan for a play they’re producing, the play being their thesis for their B.A. Technical Theater course. One of Alex’s classmates, Claire Consing, thanked us with a cake. A whole cake. I knew that Claire’s family owns a bakery in Bacolod City but I didn’t know until tonight her family owns Calea — that iconic institution in Bacolod famous for its cakes and pastries. What a treat. A whole cake from Calea. Thank you, Claire and family. We’re loving the cake so much.
And just what kind of cake? I asked Alex to ask Claire. S’more cake. And s’more (or smore) is, of course, that campfire treat popular in North America — roasted marshmallow and chocolate between graham crackers.
But Calea’s S’more cake has much more than marshmallows, chocolate and graham crackers.
Between the crushed graham cracker crust and the chocolate is a thick layer of mousse. So, that’s s’more and chocolate mousse in one cake. And that really makes Calea’s S’more cake a very rich confection. Slice judiciously into thin wedges and serve with coffee or milk to create a perfect foil for the sweetness.