Welcome to Cakes by Gel Salonga
I create cakes and pastries highlighting the best of what the Philippine landscape offers. I look forward to being part of your celebration.
Angelo Comsti/Philippine Daily Inquirer
It was hard to choose just one since the lineup is filled with names that conjure decadent images—pili sans rival, maja blanca cheesecake, Magdalena tablea cake, brazo de Fernando. The best thing we could do was share a sampler of everything they had, including the bibingka and ube cheesecakes, which were made with carabao’s milk. There was not one we didn’t like and didn’t have second bites of.
Clang Garcia/ TV Host, Discover Eats
Angus Roast Beef is pure succulence in every bite, paired with rosemary marble potatoes. 💖
It comes with a generous amount of mushroom gravy but never used it as the slow roast is good by itself. But I’m planning to heat it for later and pour on a mountain of rice❣️😋
Nana Ozaeta/Food Magazine/Metro.Style
Based in Laguna, Gel Salonga-Datu brilliantly infuses local flavors into classic desserts, like this cheesecake made with kesong puti, cream cheese, coconut cream, and topped with salted egg. The result is a sweet-salty mélange that seems to taste just as much like a bibingka as it tastes like a cheesecake.
I love that there was a fine balance between the distinct flavor of bibingka and the known richness of a well-made cheesecake. I tell you, it was one of the best locally-made cheesecakes that I have tried.