Jas ‘N Joy

BUSINESS PLAN

Owner:
Razel C. Funa

Location:
Pueblo de Panay, Transport Terminal Point
Roxas City

Prepared by:
Clementir, Marielle Degoma, Hanz Gabriel
Esmero, Bea Grace Abangan, John Weian
Alovera, Klarina Arancillo, Jose
Baylon, Chrissa Lyn Duatin, Eddie
Danieles, Patricia

Date prepared:
October 21, 2021
I. INTRODUCTION

Jas 'N Joy expect to catch the interest of the customers with its variety
of pastry products. The business aims to offer at a competitive price to
meet the demand of the middle-to-higher income local market area
residents or tourists.

She first opened the business in Facebook on 2019, but then opened
their first branch recently on 2021. She hired two fulltime pastry
bakers and four part time employees to handle the costumers and day
to day operations.

Using her savings and capital, Mrs. Funa funded her business and
suppliers. She communicated with her suppliers & consumers using
her email address razelcfuna@gmail.com or via media apps.

The bakery provides freshly prepared baked and pastry products at all
times during business operations. 8 – 10 moderate batches of baked
treats and pastry products are prepared to ensure fresh baked goods are
served and available to the costumers.

The baked goods are made with passion and dedication with their own
homemade recipes that can satisfies every customer craving.
Customers who are on the go and those who don’t feel the need to go
out can order online, they can choose whether to pick it up or going to
be delivered to them. Our business tends to customers needs, wants
and demands; we are very open to every customer suggestion and idea,
we aimed to be a well-known business that provides baked goods that
satisfies every customer craving here in the Philippines and worldwide.
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II. EXECUTIVE SUMMARY
VISION, MISSION, GOALS, AND OBJECTIVES

Vision Statement
Here in Jas ‘N Joy we are passionate about baking innovative products that taste great
and make every eating experience more satisfying. We will never compromise our
product quality or family values, and we will work each day to exceed customer
expectations one order at a time.

Mission Statement
Jas N Joy is a committed team of talented individuals who provide superior quality
bakery, pastries and cakes. Our goal is to provide all of our customers with an
unparalleled product and experience. Our talented team of pastry chefs uses the purist of
ingredients and cutting-edge techniques to create a product that is truly superior in
quality. We constantly provide outstanding customer service and believe that customer
satisfaction is our ultimate goal.

We are dedicated to provide our family of employees with a respectful and positive work
environment where everyone is equal.

Goals & Objectives of the business

Jas ‘N Joy Bakery seeks to:

Provide goods and services to our customers with professionalism.
To provide customers with affordable products.
To develop the strong presence in the community needed to support sales goals.
To satisfy the consumers with delicious desserts and customize our products to the
need of our customers.
To increase efficiency and the rate at which the pastries are produced.

BUSINESS MODEL ADOPTED

 JAS ‘N JOY BUSINESS MODEL
Partner Key Activities Value Customer Customer
Network Proposition Relationship Segments

Free delivery
Loyalty
Serving in the Discounts
shop We aim to
offer Social
Social delicious
Social media Media Families
media and
exposure
apps affordable
(messeng Local
cakes and residents
er, Key Resources pastries Channels
facebook,
Tourists
etc.) Employees Freshly Direct
baked and sale
Suppliers pre-packed
products Social
Product media
resources

Cost Structure Revenue Streams

Ingredients & Baking Materials Cake and pastries selling

Expenses
Selling the products directly to the customer
Rent Expenses

Salaries Expenses

3
BUSINESS AND PRODUCT POSITIONS
 Our customers buy our products because our products are affordable, delicious, as
well as easy to order and confirm. It is also near the terminal point, which makes
tourists or travelers go to the shop for either gifts for friend or family.

The bakery industry in the Philippines is a very big industry, with tens of
thousands of stores opened around the country and we plan to be one of the
biggest in the country. We want to be a bakery and business that can bring
happiness and comfort to our customers. As well as being the bakery that provides
them with delicious food that keeps them comforted from the inside.

Since we are still a young business, we are still learning and trying our best to
adapt, especially because the pandemic is still ongoing in the country. We try our
best to become better and learn from older and bigger businesses that do well in
this economy and pandemic.

WEALTH IMPROVEMENT APPROACHES

Maintain a competitive advantage

We are able to maintain a competitive advantage due to the business' location. The
business being near the terminal point can attract travelers for a snack or gifts to
give to family and/ or friends. We can open or make a bundle pack with different
kinds of treats that travelers can buy for cheap. Another advantage that we have is
that we provide free shipping of our products. It attracts costumers and make our
business the number one choice for birthdays and other events.

By applying to all projects we do, Jas ‘N Joy is devoted to consistently increasing

the quality of our services, product, and capabilities. With treating our customers
and employees with respect, we want our customer service to bring back old
costumers, as well as attract new customers to order from our business.
4
Position the Business in the market
Jas N' Joy position ourselves as a local bakery with cheap baked treats and creative
cake and cupcake designing, from Filipinos to Filipinos.

We want to advertise our business as an honest business that prioritizes our

consumers and employees and make delicious products, as well as make a profit to
grow the business. Our products shape our brand, so we pride ourselves in making
soft and mouth-watering pastries that are affordable too. We want our customers to
be satisfied with our products, as they are the one helping the business grow.

Improve the Market Share

In improving our market share, we plan to experiment with ingredients we usually

use for our pastries. Other than that, we plan to learn different decorating
techniques and learn more about the different trends happening in real time so we
can adapt and be able to go through our customers' orders.

We also plan to strengthen our relationship with our customers. By being honest
with our product as well as being very welcoming, be open to suggestions when a
customer has a special order, and all in all service.

Lastly, we want to advertise our business, especially on social media. We plan to

start on Facebook and attract more customers there, and once we start growing, we
can expand our advertisements to other social media, like Instagram or twitter, and
then be able to afford to buy physical advertisements like flyers or standees.

Maximize the Utilization of Resources

Jas ‘N Joy business focuses on how much time team members spend on various
tasks. While there are multiple ways to measure resource utilization, the simplest
and most common method is by taking the actual number of hours worked by a
resource.

Lower-than-expected resource utilization often indicates that the project is over-

staffed, or that incomplete tasks are blocking other scheduled tasks. If any of our
tasks fall along the critical path, then deadlines will be missed, deliverables will be
 delayed, and costs will rise. We will make sure to balance the utilization of our
resources so that there will be no wasted resources.

Our business will be taking a more strategic approach that minimizes the
frequency and severity of resource imbalances when (not if) they occur, and
always check our resources if the enough for the production. Make sure to allocate
resources based on availability and affordability.

PARTIES SUPPORTING THE BUSINESS

The parties that are supporting the business are the suppliers, consumers and
employees as the business is funded by the owner’s savings and sales from the
customers. The bakery has five part time employees, as well as some of the
owner’s relatives watching over the physical shop.
The suppliers that give us affordable yet high quality ingredients so we can make
high quality products for our customers. We will have a close relationship with all
parties involved so that our business will operate smoothly and we will be able to
grow faster.

III. ENVIRONMENTAL ANALYSIS

TRENDS IN THE INDUSTRY

Desserts and other pastries are trending because it provides comfort for our customers,
especially due to the pandemic. It is essential for celebrations like birthdays, weddings
and other parties that require a cake.

Consumers are turning to bakery products that offer functional benefits and suit the
specific dietary needs of consumers, such as gluten-free, organic, and natural ingredients,
and use of flour, such as rice flour and chia flour, other than wheat flour. Additionally,
consumers are looking for food products that deliver instant nutrition. Therefore, they are
willing to pay more for such products, thereby allowing a substantial innovation in the
respective product category. Hence, the increasing demand for freshly baked pastries can
be considered an opportunity in this market and an increase in online sales and new
product launches.

GLOBAL ANALYSIS

Jas N’ Joy plans to start locally first, due to the pandemic. We provide services to make
buying from us easier and safer, with online ordering through Facebook and Messenger
we also deliver your order for free. We want to give a hassle-free experience when
buying from our business.
We will continue to learn the global baking trends and what new things are popping up in
different countries, as well as what kind of advertisement would work in each country.

SOCIAL ANALYSIS
Due to the pandemic, a lot of small businesses are suffering due to everyone staying at
home. The economy is affected as well so we have to adapt to the change we are
experiencing right now. We can quickly change with the world with the chart that helps
us know what could happen and make us prepared.
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POLITICAL FORCES
Taxation Policy
Workers Benefits

ECONOMIC FORCES
Economic Trends
Employment Rate
Consumer Purchasing Power

SOCIAL FORCES
Consumer attitudes - Taste & Reference
Advertising through social media platforms
Demographic Trends

TECNOLOGICAL FORCES
New machinery or software
Improve production process or business models
New production materials or ingredients, new packaging solutions
New ways of transacting business

ECOLOGICAL FORCES
RecyclePolicy
Waste Management

LEGAL FORCES
Reglations & standards
Health & Safety Laws
Promoting or Advertising
Laws & Codes of conduct

8
 INDUSTRIAL ANALYSIS

Consumer Analysis
Market Segmentation & Targeting

MARKETING SEGMENTATION

Geographic Demographic Behavioral Psychographic

 Our target  We serve  Middle class  Interest of

customers are Filipinos in the
the residents any age and  Loyal customers
in the area as gender Costumers
well as the  Presentation
tourists  Families,  Light & medium / cake
couples or Average Users designs
 Using of social friends
media apps to  Holidays /
those who are  Focuses on special
far from the Tourists & occasions
store or area younger
audience (18-
35)

9
Demand Analysis

Product's
Price

Consumer Consumer
Volume Income

Demand
Analysis
Price of
Expectation
Goods

Tastes

10
 Competitor Analysis

S W O T
STRENGTH WEAKNESS OPPORTUNITIES THREATS

 Price  New in the  Expansion of  Because the

Competitiven market product business is
ess range still new it
 Advertising & sometimes
 Taste of the promotional  Expanding lacks
goods capabilities the business customers
JAS ‘N JOY
 Location  Already
established
bakeries in
the city or
area

 Wide range  Parking  Growing  Entry of new

of products space market competitors

 Well, known  Waiting lines  Expansion  Changes in

because the (on other tastes of the
business geographic market
COMPETITOR started years areas)
ago
(JD BAKE SHOP)
 Food display
&
arrangement

 Store lay-out

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Appropriate Business Strategy

Because we plan to be a comfortable place and bring happiness to our consumers

and employees, we have to focus on customer services and how we interact with our
customers. We also need to make our business a place where people can find comfort or
rest, especially during the pandemic.

Our strengths are our products and services, so we have an advantage but since the
baking industry is big, we need to innovate and make something new that will be able to
attract customers.

IV. BUSINESS DESCRIPTION

Product or service that it plans to produce or serve.

The products we sell to our consumers are delicious baked treats, pastries and other
baked sweets. We also do special orders from our customers, like themed cakes or
cupcakes for birthday parties for children, as well as different types of celebrations. With
high quality ingredients, we plan to only sell high quality food to our customers.

Our customer service should provide comfort to our customers.

We want our customers to only have good experiences with our business, so we treat our
customers with respect, as well as our employees so that they will have a good time
working in our business. We also listen to our customers and learn every time so we can
keep up with the requests our consumers ask us.

Various plant and Office Equipment’s

Since we are a cake shop, most of our equipment is used for baking our products.
Equipment that we use for our business is an oven, electric mixers, pans, bowls and other
baking utensils in baking and decorating a cake. Other equipment that we do not use for
baking and decorating the pastries is the heat plastic sealer, a computer to keep track of
our order and a printer. As we grow, we plan to get bigger industrial size equipment to
lessen the load of our employees.
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Size of the proposed business

The baking industry in the Philippines is a very big industry, as there are many chain
bakeries, as well as local bakeries operating around the Philippines. Since bakeries are
very profitable in the Philippines, there are now 6,618 established bakeries or 26.3% of
the total of 25,149 numbers of manufacturing establishments. The business is a sole
proprietorship with one owner. Since it is still a small business, the staff and location
won’t be able to hold a big number of customers, with lines of customers waiting.

Future parties with whom contracts may be necessary

The future parties that we would need a contract for are our raw material suppliers that
would provide us with high quality ingredients for a set price every month. When the
business starts to grow, we can update our contract to better follow our needs and stock.

Other parties are advertising companies that can help our business grow outside of our
location. Our business can grow faster and be able to reach more potential customers.

Personnel requirement

Currently, our business has 5 part time employees, as well as the owner’s relatives to
watch over and work at the store. Our employees must be respectful whenever interacting
with our customers, so that they know that in this bakery, they are being heard and
acknowledged.

In making the actual products, our employees must be hardworking, remember recipes
easily and be creative in decorating for our cakes and pastries. Working in a bakery can
be very tiring, especially since it is very time consuming, so patience is an attribute we
want our employees to have as well.

Administrative operation

When our business grows bigger, we plan to keep with our recipes and how we treat our
customers. We will still be able to innovate and adapt to our surroundings as well as
trends, by monitoring social media, or news that show recent pop media to be able to
understand a younger customers' requests.
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 V. ORGANIZATIONAL PLAN

FORM OF THE BUSINESS

Jaz N Joy is a sole proprietorship with one owner that has full control of the bakery and
business. The business started online and sends their products through delivery before
buying a new location last March 2021. Jas 'N Joy business is a retail business from a
storefront location selling baked goods like cakes and cupcakes to food retailers and
institutions.

Razel C.Funa is a baker of her owned Jas 'N Joy bakeshop. She hired 6 employees,4 of
the staff is a part time job hired who are responsible for serving the costumers and
cleaning the shop while 2 of her employees are full time who assist her in baking.

ORGANIZATIONAL STRUCTURE

Owner & Baker

Razel C. Funa

Asst. Baker

Store Keeper
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LIABILITY OF THE OWNER

The liability of the owner is the financial obligations for the suppliers of raw materials,
income taxes, as well as her employees. The type of liability that the owner has is limited,
so that means her creditors cannot go after her personal property.

Since the owner opened her first location from her savings due to the fact her business
started at her own home and savings, she didn’t need to get a loan from the bank for her
building expenses.

ROLE OF THE OWNER

The role of the owner is to manage the funds, pay for the expenses and do the baking and
decorating of the baked treats and pastries for the customers. The owner is responsible for
establishing budgets and sales of their products. The owner makes sure that the sales are
sold or ordered. The owners also mentor the staffs, sharing their service with the public,
and analyzing the feedback of the customers.

The business has other employees as well that do a lot of the work in the bakery. The
other employees bake, assemble and decorate the pastries and baked goods for the
customers. Other things the employees do is manage the physical store, like the cashiers.

Since the business started online, delivery is a must, so there are employees who deliver
the products to the customers in their own home. A lot of the employees work part time
in the business, as well as being the relatives of the owner.

PROPOSED SALARY

The employees of the bakery get paid 6,000 Pesos every month, if the business will
expand, she will hire more employees in the future their monthly salary will start at 2,000
Pesos and they might get a raise if they are hardworking and doing an excellent job in
taking care of the shop and customers.
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 VI. PRODUCTION PLAN

PRODUCTION SCHEDULE

TIME TO DO PRODUCTS
5-7 AM BAKE Cookies & Lengua de Gato

7-8 AM BAKE Choco pops & Coco Choco

8-10 AM BAKE Cupcakes, Muffins, Cakes

10-12 AM BAKE Banana bread & Macaroons

1 AM BAKE Crema de Fruita

2-11 AM BAKE & DECORATE Customized Cakes (Icing or

Fondant) & Cupcakes

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PRODUCTION PROCESS
Chocolate Cake

Ingredients:

Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Process:
1. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking
spray and line the bottoms with parchment paper.

2. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth;
set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl
until combined. Add the eggs, vegetable oil and vanilla and beat with a mixer on
medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in
the cocoa mixture in a steady stream until just combined, then finish mixing with a
rubber spatula. (The batter will be thin.)

3. Divide the batter between the prepared pans and tap the pans against the counter to
help the batter settle. Bake until a toothpick inserted into the middle comes out
clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife
around the edge of the pans and turn the cakes out onto the racks to cool completely.
Remove the parchment. Trim the tops of the cakes with a long-serrated knife to make
them level, if desired.

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Vanilla Cake

Ingredients:
 Cake
3 and 2/3 cups (433g) cake flour (spoon & leveled)
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
3 large eggs + 2 additional egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature

Frosting
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
5 and 1/2 cups (650g) confectioners’ sugar
1/3 cup (80ml) whole milk or heavy cream
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt

Process:
1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment
paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly
release from the pans.

2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the
butter and sugar together on high speed until smooth and creamy, about 3 minutes.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as
needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until
combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and
solid butter combining.).

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Scrape down the sides and up the bottom of the bowl as needed. With the mixer on
low speed, add the dry ingredients just until combined. With the mixer still running on
low, pour in the buttermilk and mix just until combined. You may need to whisk it all
by hand to make sure there are no lumps at the bottom of the bowl. The batter will be
 slightly thick.

4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired.
Bake for around 23-26 minutes or until the cakes are baked through. To test for
doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s
done. Allow cakes to cool completely in the pans set on a wire rack. The cakes
must be completely cool before frosting and assembling.

5. Frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or
paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low.
Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if
frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting
is too sweet.

6. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a
flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake
stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2
cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1
and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining
frosting all over the top and sides. I use and recommend an icing spatula to apply
the frosting.

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Mango Cake
Ingredients:

Cake
4 large eggs, separated
1/3 cup mango juice
1/3 cup vegetable oil
1 cup + 2 tbsp cups cake flour
1/2 cup + 1/4 cup +2 tbsp + granulated sugar, divided
2 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cream of tartar
2-3 medium-large mangoes

Frosting
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup mango puree

Process:

1. Peel mangoes and slice into small pieces. Using a blender, blend until smooth.

2. In a medium saucepan, combine 2 cups pureed mango and 1/4 cup sugar. Cook for about 10
minutes or until thick. Set aside and let cool completely.

3. In a large bowl or large cup, combine egg yolks, vegetable oil and mango juice. Beat well.

4. Place a sieve on top of the bowl and sift together cake flour, 1/2 cup sugar, baking powder and
salt. Whisk or beat until just combined. Make sure to siftthe sides of the bowl.

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5. In a separate bowl, beat 4 egg whites until frothy.  Add cream of tartar and beat until
foamy. Gradually add 2 tbsp sugar and beat on high speed until stiff. Set aside.  
 6. Using a spatula, gently fold in the egg whites mixture into the batter mixture.

7. Preheat oven to 350 F / 176 C.

8. Pour the batter mixture into two 8 x 8" pans, lined with ungreased parchment paper. Tap
the pans over the counter to release air pockets or bubbles.

9. Bake in a preheated oven at 350F or 176C for about 18-20 minutes or until the top starts to turn
golden. Cake is also ready when toothpick inserted comes out clean. Make sure to check before
the set time as oven temperature varies. Remove from oven, let cool for few minutes, remove
from pan then transfer the cake to a cooling rack to cool completely.

10. Prepare the frosting by adding the whipping cream in a medium bowl. Beating until it
starts to thicken then add powdered sugar until thick. Add sweet mango puree and stir
until just combined.

11. Trim the sides of the cake then top the first cake with frosting and spread evenly. Add some
mango puree then place the 2nd cake on top and frost the whole cake with whipped cream
frosting.  Decorate the top as desired and add more mango puree in the middle of the cake.

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Banana Muffin
Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
⅓ cup butter, melted

Process:

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick
spray, or use paper liners. Sift together the flour, baking powder, baking soda,
and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour
mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

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Cheese Cupcakes
Ingredients:

1 3/4 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup quick-melt cheese, shredded
1 cup cheddar cheese, shredded

Process:

1. Line muffin pan with cupcake liners.

2. In a large bowl, combine flour, baking powder, and salt.

3. In a medium bowl, beat butter, sugar, and eggs with an electric mixer until combined.

4. Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of
sweetened condensed milk in between (1/3 flour mixture, 1/2 condensed milk, 1/3
flour mixture, 1/2 condensed milk and 1/3 flour mixture) to egg mixture. Beat at low
speed with every addition.

5. Add quick-melt cheese and stir to combine.

6. Using a scoop or spoon, fill each muffin hole up to 3/4 full. Top with cheddar cheese.

7. Bake in a 350 F oven for about 20 to 25 minutes or until a toothpick inserted comes out
clean and top is golden. Remove from oven and allow to cool.

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Banana Chocolate Cupcakes

Ingredients:

Cake

1 cup (200 grams) granulated white sugar

1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoons baking powder
3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract

Chocolate Fudge Frosting:

Frosting

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

Process:

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the
oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a
non-stick vegetable spray.

2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking
soda, and salt.
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3. In another large bowl, whisk together the egg, mashed banana, water, milk, oil,
and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or
whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the
muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick
inserted in the center of a cupcake comes out clean.

4. Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.

5. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a

saucepan of simmering water. Remove from heat and let cool to room
temperature.

6. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth
and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2
minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until
incorporated. Increase the speed to medium-high and beat until frosting is smooth
and glossy (about 2 -3 minutes).
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Choco Pops

Ingredients:

Cake
1 cup (125g) all-purpose flour (spoon & leveled)
1 cup (200g) granulated sugar
6 Tablespoons (32g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120mll) canola, vegetable, or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) hot water

Frosting

6 Tablespoons (86g) unsalted butter, softened to room temperature

3/4 cup (90g) confectioners’ sugar
1/2 cup (41g) unsweetened natural  cocoa powder
2–3 teaspoons heavy cream or milk
1/2 teaspoon pure vanilla extract
32 ounces candy melts or coating (or pure chocolate)

Process:

1. Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square)

or 9-inch springform pan.

2. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking
soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs,
and vanilla together in a medium bowl. Pour the wet ingredients into
the dry ingredients, add the hot water, and whisk everything together
until combined. Make sure there are no pockets of dry ingredients
 hiding.

26

3. Pour the batter evenly into the prepared pan. Bake for 25-27 minutes or until a
toothpick inserted in the center comes out clean. Allow the cake to cool
completely in the pan set on a wire rack.

4. Make the frosting: With a handheld or stand mixer fitted with a paddle

attachment, beat the butter on medium speed until creamy, about 2 minutes.
This isn’t a lot of butter and it will get stuck on the sides of the bowl, so you may
need to scrape down the sides of the bowl with a rubber spatula to really help
get it creamed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy
cream/milk, and vanilla extract with the mixer running on low. Increase to high
speed and beat for 3 minutes until it really comes together. Add another
teaspoon of milk/cream if it looks a little too thick.

5. Crumble the cooled cake into the bowl on top of the frosting. Make sure there
are no large lumps. Turn the mixer on low and beat the frosting and cake
crumbles together until combined.

6. Measure 1 scant Tablespoon of moist cake mixture and roll into a ball. Place
balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

7. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). Use a
microwave or you can use a double boiler and pour some at a time into the
liquid measuring cup. Let the coating cool down for a few minutes before
you begin dipping. If it’s too hot when you dip, the coating will crack.

8. Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a
time. (Keep the rest cold!) Dip a lollipop stick about 1/2 inch into the
coating, then insert into the center or the cake ball. Only push it about
halfway – 3/4 through the cake ball. Dip the cake ball into the coating until
it is completely covered. Make sure the coating covers the base of the cake
ball where it meets the lollipop stick. Very gently tap the stick against the
edge of the measuring cup to allow excess coating to drop off. Decorate the
top with sprinkles and place upright into a styrofoam block or box (as
explained above). Repeat with remaining cake balls, only working with
some out of the refrigerator at a time. The cake balls must be very cold
 when dipping!

27

Macaroons

Ingredients:

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconut

Process:

1. Line mini muffin pans with paper cups. Set aside.

2. In a bowl, cream butter using a hand mixer on low speed.

3. Add sugar and beat together until well blended and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Add condensed milk and vanilla extract and continue to beat until blended.

6. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and
beat until combined.

7. Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20
 minutes or until golden and a toothpick inserted in the center comes out clean.

8. Remove from baking pan and let cool on a wire rack for about 5 minutes.

28

Crema de Fruita

Ingredients:

For the Sponge Cake

1 cup cake flour
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons melted butter
4 eggs, room temperature
1 teaspoon vanilla extract

For the Custard

1 1/2 cups evaporated milk
1/2 cup sugar
1/3 cup all-purpose flour
2 egg yolks
1/8 cup butter
1/2 teaspoon vanilla extract

For the Fruit and Gelatin

1 1/2 cups fruit cocktail, drained and juice reserved
1 1/2 cups fruit cocktail juice
1/4 cup water
3 tablespoons sugar
1 tablespoon clear unflavored gelatin
29
For the Sponge Cake
1. Preheat oven to 350 F. Grease and line the bottom of an 8-inch square pan with
parchment paper.
2. Sift the cake flour into a bowl. Add 1 tablespoon of the sugar and the salt to the bowl
and whisk to combine. Sift the mixture again two more times.
3. In the bowl of a stand mixer, add the eggs and the remaining sugar. Use the whisk
attachment to beat the mixture at medium speed until fluffy, thick and pale. The
mixture should have tripled in volume and is comparable to a softly whipped cream.
4. Add the vanilla extract and mix it in gently using a rubber spatula.
5. Add the flour mixture in three additions. Gently fold in, making sure not to deflate the
volume too much.
6. Place the melted butter in a large mixing bowl.
7. Scoop about one cup of the batter and mix it into the butter. Stir until well
incorporated and fold the mixture back to the rest of the batter.
8. Pour into the prepared baking pan and bake for about 17-20 minutes or until a
toothpick inserted in the middle of the cake comes out clean. Cool cake slightly in the
pan, then transfer to a wire rack to cool completely.

For the Custard

9. In a medium saucepan over medium heat, combine milk, sugar, and all-purpose flour
until well smooth and well blended.
10. Cook, stirring regularly until mixture is thick but spreadable.
11. Turn off the heat and stir in the butter, vanilla and egg yolks. Allow to cool completely
and set aside.

For the Gelatin

12. In a medium saucepan, combine fruit cocktail juice, water, and sugar. Bring to a boil.
13. Turn off the heat and stir in the gelatin powder until it is dissolved. Set aside to cool.
14. Transfer the cooled cake into a square glass dish of the same size.
15. Spoon the cooled custard over the cake and spread evenly to coat.
16. Arrange the fruit cocktail in an even layer over the custard.
17. Pour the gelatin over the fruit cocktail. Allow it to set for about 30 minutes and then
refrigerate to firm and cool completely for about 6 hours or overnight. Slice into
serving sizes.
30

Lengua de Gato
Ingredients:

1 cup all-purpose flour, sifted

1/2 cup superfine white sugar
Whites from 2 eggs
1/4 teaspoon salt
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Process:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream the butter using an electric mixer then gradually add the sugar. Continue
mixing for another 2 minutes.
3. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.
4. Add salt and vanilla extract.
5. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until
the mixture is well incorporated.
6. Get a piping bag and install a round tip. Place the mixture in the piping bag.
7. On a baking tray lined with wax or parchment paper, begin piping the mixture.
Each piece should be about 2.5 to 3 inches in length.
8. Bake for 9 to 10 minutes. Remove from the oven and place in a cookie rack until
the temperature cools after that you place it in a container and serve.

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SOURCES OF MATERIALS

The owner gets her raw materials (such as flour, egg, sugar, etc.) in the market and in her
suppliers. She orders in advance and picks up the materials in the store.

PRODUCTION COST
The estimated Production cost is 40,000 – 50,000 Pesos, this includes the ingredients,
materials used and labor.