Rhea Castro-Sycip is not new to the kitchen. She has culinary education from De La Salle-College of Saint Benilde and Le Cordon Bleu Dusit, and attended baking classes with Heny Sison and Dorothy Ferreria. For ten years, she was also a teacher. “Most of my students tell me that I make such wonderful desserts and a lot of them already have successful businesses because of the recipes I shared with them,” she discloses.
The Malacañang Cake is a light sponge cake covered in boiled icing frosting with dark chocolate ganache filling