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Good old estrel’ revisited

By Edgar O. Cruz, Contributor

05/11/2008

Estrel’s caramel cake is almost legendary.

It is Megastar Sharon Cuneta’s favorite cake. Foodie Doreen Fernandez’s wedding cake was made by Estrel’s, giving it the reputation of the foodie’s cake. Food blogger Wyatt Belmonte remembers giving it to a friend some four years ago, and she never forgot it. Photographer Conrad Delfino shares that it’s the cake he sees in every posh party he shoots. Atty. Joji Alonso, on the other hand, does not know anything about Estrel’s so she’ll have a big surprise when she celebrates her birthday on June 14. (Problem is she’ll be in China with her law office people, and I know Estrel’s does not deliver...not even in Quezon City.) Kris Aquino mentioned it her K magazine awhile back. The list of cult followers is growing.

Estrel’s cake is often spoken of as being the best in the metro. The cake is made of rich chiffon cake. It is called a caramel cake because of its smooth and spreadable, light-brown caramel/custard icing with just the right thickness, neither thin nor thick. The pastel-colored butter rose blossoms just melt in the mouth, not so sweet, often with a dainty lattice design on the edges and sides. It’s a natural cake, made by hand using the freshest ingredients with no preservatives. That is why its shelf life is a maximum of two days. Not that any cake of Estrel’s lasts more than a few minutes among fans!

Estrel’s may not have the marketing savvy of corporate cake makers, but its limited but growing clientele is satisfied. Estrel’s caramel cake is great for any occasion, but I think it would be great for Mother’s Day for its quaintness and old-fashioned appeal.

So much to rave about

For a guy who has a sugar problem, I rave so much about Estrel’s caramel cake. Not that it caused my diabetes; soda, lack of exercise and age did. I only tasted Estrel’s once at a Star Magic birthday bash, but the emotional effect was so strong I could still vividly recall the image. Everything is to die for: decoration, aroma, mouth feel and taste. I love it for not being a commercial cake. It recalls what bakers used to make in the ‘60s.

Estrel’s was nameless when it started operations before the Japanese occupation, gaining the reputation of the cake of the post-war period. It thrived on reputation. ABS-CBN Star Magic publicity manager Rikka Dy Lim recalls, “Parang wala namang bakeshop before. Orders lang. Then Gina and Joyce Navarro, the nieces, opened Estrel’s a few years ago.” According to Gina, however, they have been involved with Estrel’s since they were kids. Both feel they have been part of the operations ever since. Under their direction, it became a specialized operation while maintaining product quality.

Rikka, on the other hand, recalls, “We’ve always had Estrel’s caramel cake at home in every occasion ever since I can recall. That’s because Tita Estrella, where the name came from, was a best friend of my tita. Honestly, I took her cake for granted as a child, even to a point when I preferred the commercial ones. Now it’s back and famed. It’s like comfort food for me. It brings back all my happy childhood memories.”

Guide to handling

Only the eight-inch cake for P500 is available at Estrel’s all the time. Even this one is not a sure thing, unless, of course, the customer reserves a cake. Walk-in regular and new customers have the habit of leaving the product shelves empty. You’ll have to reserve to avoid this. Tthe 10-inch cake (P800) has to ordered a day before. For wedding and debut cakes, give it plus-or-minus a week.

Estrel’s caramel cake is fragile because of the decoration.

Although it is the most charming and best tasting cake in the metro, it doesn’t travel very well. I finally realized the ambition to buy it recently. Ordering the 10-inch type a day before, it was ready for pickup in a light-green collapsible box. Placed on a shelf in the air-conditioned store together with the day’s stock and other special orders, I rushed it to a cab and held on to it as if my life were at stake. After half an hour of uneventful travel, it reached the special person it was meant for. What happened? It was intact, but partially melted. It’s good the receiver greatly appreciated the cake, though partially melted. It’s good she knew of Estrel’s Caramel Cake’s delicate quality.

According to Gina, balikbayan customers managed to take the caramel cake back home by placing them in deep Tupperware containers. Instead of the rose blossoms, they decorate it with sampaguita flowers. They are lower so they tend to hold better. She adds, “Some of my friends have frozen and microwaved them by the slice without a change in quality,”

Here’s the great news for sweet lovers. Estrel’s has added Food for the Gods, oatmeal cookies, apple squares and leche flan to its product line. Gina and Joyce are also thinking of putting up a second branch in Makati City if they find the right location. Since both are hands-on in the production, they will probably divide the outlets between them. The recipe, as to be expected, is a tightly guarded family secret.

Contact Estrel’s by landline (372-2965 or 371-7938) from 8:30 a.m. to 7 p.m, Mondays to Saturdays and 8:30 a.m. to 5 p.m. on Sundays. The store is located at 54 Scout Tobias St. cor. Scout Limbaga St., Barangay Laging Handa, Quezon City.