Ube,(pronounced as ooh-bay) meaning tuber in Tagalog, is a purple yam originally from the Philippines. Ube has a slightly nutty, vanilla taste and is popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk. 

While Ube has long been a staple in Filipino cuisine-used in cakes, puddings, flan, cheesecake, and more-it's only made its way into mainstream U.S. culture in the last few years. It is perhaps the most popular dessert flavor in the Philippines. 

The name has its origin from the Spanish wordTurron de Banana. It is made of thinly sliced bananas, with a strip of jackfruit, and with a dash of brown sugar. It is rolled in spring roll wrappers, and then deep fried crispy with caramelized sugar glaze. We created a cupcake and cake version of this Filipino dessert that is made of Brown butter banana cake filled with banana compote and jackfruit frosting drizzled with salted caramel and topped and edged with a crispy buttery phyllo dough.

Buko Pandan is a popular Filipino Dessert made using young coconut and  pandan leaves (or Screwpine leaves). We made a cupcake and cake version that is full of coconutty flavor, macapuno (sweet coconut strings), toasted coconut and a vanilla infused coconut cheesecake frosting.

Yema is a sweet custard confectionary from the Phillippines. It is made with egg yolks, milk, and sugar.The name yema is from Spanish for "egg yolk".  We made a Vanilla bean Creme Brulee cupcake and cake version that is filled and topped with our house made yema custard topped with a layer of hardened caramelized sugar.