I’m not sure if you know how I love food. Yes, I do share my food adventures here on my blog but I rarely post recipes of what I cook. I’m not a great cook as Jamie Oliver or Gordon Ramsay (they are one of my favorite chefs – influenced by le boyfriend), but I know I can. Sweets and desserts are my expertise. If only I have baking utensils at home, I would love to bake too! I’m asking my parents to purchase some when they transfer to our new home in Australia so I can practice when I pay them a visit. Another thing, people thought I don’t eat! Oh man, bring me my favorite and I can devour it in seconds! *laughs* I’m blessed with a normal to great metabolism that’s why I don’t look blown-up.
One of my most favorite desserts is Graham Cake. Whenever we have a celebration in the family, my relatives will surely prepare it for me. How sweet are they right? The last time I made this cake was when my parents are still in the country (New Year Celebration), so that was around 3 years ago? They love it! They’ve tried ones made by friends and others but they say they still prefer mine. *blushing*
Before I tell you lots of stories, let’s start with the ingredients. Nothing really fancy tho, you can do this too for sure!
Packs of Graham Crackers
Crush Grahams (optional, you can just crush some crackers in a plastic bag)
2 cans condensed milk
4 packs all purpose cream
1 can pineapple tidbits (you can try whatever flavor or toppings you want, e.g. oreo cookies, nuts, mangoes)
Prepare the cream. My ratio for this is, 2:1. 2 all purpose cream pack is to 1 can of condensed milk. Some make it 1:1 but I find it too sweet for my liking. 2:1 is fine.
1. Pour the condensed milk into the bowl.
2. Next, all purpose cream.
3. Mixed them thoroughly.
4. Tip: Put them in the fridge (freezer) to make the cream thicker. I’ve tried others’ version of this cake before and more of them, the crackers are stuck together, the cream is at the bottom, and there’s no layers at all. This solves the problem.
5. Layer the crackers at the bottom as base. Some like the cream as their base but I prefer the biscuits instead. Here you can use crushed grahams to fill in the gaps to keep the layer intact. You can also crush the crackers yourself.
