Somto caterer's & bridal shop

24/01/2024

Happy New year to all my friends

05/10/2023

For your weddings gown and cakes
Call 08033724179,08181729054

05/10/2023

Yumicious

27/08/2022

I WILLL STOP POSTING 😞🙁 MAYBE IF THERE IS NO REACTIONS IN THIS POST
Chicken Adobo
INGREDIENTS:
3 bay leaves
4 tsp whole black peppercorns
1 tbsp neutral oil
1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes
1/2 cup apple cider vinegar
1/2 cup shoyu (soy sauce)
1/2 cup lager beer
1 tbsp brown sugar
5 garlic cloves, peeled and smashed
METHOD:
Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
Wiggle chicken from time to time to make sure the skin doesn't stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.
Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
Turn the heat to high and let the sauce reduce to half (5-6min).

06/08/2022

04/08/2022

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Red Velvet Cheesecake😍
* INGREDIENTS :
° 2 envelope (250 g) cream cheese, softened
° 1/2 cup (125 mL) sugar
° 1 C. (5 ml) Vanilla
° 2 egg
° 2 oz (60 g) semi-sweet chocolate for baking, melted
° 1 C. (15 ml) red food coloring
° 1 envelope (168 g) prepared chocolate cookie crumb crust
* WHAT YOU'LL NEED
PREPERATION.
1 Preheaat oven 400 ° f (204 ° C). Using kitchen scissors, cut open the top of the lobster tail shell by making a straight cut down the middle towards the fan.
Do not cut the fan or the flesh. Gently separate the sides of the shell, making an opening just large enough to work the flesh. Poke the flesh out of the shell - you can do this with a spoon or your fingers.
Carefully lift the flesh out of the opening, but do not completely detach it from the tip of the tail. Press the shell to close it, then spread the flesh on the shell, above the cut.
Employing sharp kniife, cutting meat length-wise half-way up. Open the flesh like a butterfly and place it back on the shell.
2 Placing lobster tails in shallow baking-dish. In a small bowl, combine the butter, lemon juice, chives, garlic powder and paprika. Reserve 3 tbsp. (45 ml) of the mixture. Brush the lobster meat evenly with the remaining butter mixture.
3 Baking about 12 to 15 min Brush with reserved butter mixture, or serve as a side dish. Serving with freshly lemon wedges.
4 Culinary tip: Can you recognize when the lobster tail is well done? Like shrimp, lobster is well done when its flesh becomes firm and opaque. The shell will also turn bright red, but this is likely to happen before the flesh is fully cooked.
Make sure the flesh is white, and that there are no translucent gray parts left. You can also use a thermometer: once the internal temperature of the meat is 140 ° F (60 ° C), you are ready!
Enjoy !

03/08/2022

How to Cook the Best Ofe Akwu (Banga Stew)

Ofe Akwu Ingredients:

800g palm fruits (5 cups)
1kg (2.2lbs) beef
1 dry fish
2 smoked mackerel (titus fish)
1-2 bulbs of red onion
2 tablespoons ground crayfish
2 small sea*oning cubes
1 small lump of ogiri okpei
Habanero pepper (to your taste)
Scent leaves

Tools and utensils you’ll need:

You’ll need mortar and pestle to pound the palm fruits. If you don’t have mortar and pestle, some people have told me that they use:
a food processor.
a stand mixer with the K-beater.
an empty wine bottle as pestle while using a pot as mortar.
their hands to mash and squeeze the boiled palm fruits but I do not recommend this one because it requires the palm fruits to be VERY hot and your dominant hand will NOT thank you for this.
Knife and chopping board
Sieve
Notes on the Ofe Akwu Ingredients
If you do not have palm fruits, you can use tinned palm fruit concentrate to prepare Ofe Akwu but it does not taste as good as when fresh palm fruits are used.
Ogiri Okpei is traditional locust bean sea*oning. It is not the same as Ogiri Igbo. If you don’t have ogiri okpei, skip it.
You can use gilthead sea bream fish instead of mackerel.
I HIGHLY recommend red onions. It adds a special taste to Ofe Akwu more than any other type of onions.
Please note that scent leaf is not the same as mint leaf. Mint leaf will ruin your Ofe Akwu so NEVER use it for this stew. Scent leaf is unique to Nigeria. If you don’t have it, use parsley. Some people have found comfort using basil. But it does not taste like when scent leaf is used.
Before you prepare Ofe Akwu
Soak the dry fish in water to soften. When soft, clean, debone and break into small pieces.
Chop the onions.
Pound the Ogiri Okpei and pepper in a mortar till smooth.
Rinse and boil the palm fruits till done then pound in a mortar till the flesh forms a smooth pulp.
Separate the palm nuts from the pulp then rinse the pulp in as hot water as your hands can handle to get a thick concentrate. See the video below for how to do this. When done, set aside to settle.
Pick the scent leaves and slice.
Smoke the mackerel in your oven if you have not done so. Then debone and break into large pieces.

Directions for cooking the Ofe Akwu:

Boil the beef with the sea*oning cubes and half of the chopped onions till done. For best results, I grill the meat in the oven.
Slowly decant the palm fruit concentrate into the pot you will use to cook the Ofe Akwu making sure the unwanted sediments do not go into the pot.
Add the beef stock, the grilled meat, dry fish, the remaining onions, ogiri okpei and pepper and crayfish.
Cover and start cooking. When it boils, continue cooking till you see some red oil floating on top.
Add the smoked mackerel and scent leaves.
Cover and once it boils again, it’s done! Taste and add salt if necessary.

02/08/2022

How to make plantain Egg pizza

👉2ripe plantain
👉7eggs
👉 Vegetable oil
👉Sea*oning cube
👉Basil leaf or curry leaf
👉Red ball peppers
👉1 fresh tomato
👉Onion
Preparations
Peel off the skin and cut the plantain into any preferred shape you like. Add little salt. Then you shallow fry the plantains once the plantain are golden brown. Scoop them out. Add oil in another pan. Add onions. After one minute, add scotch bonnet and 1 tomatoes. Add red pepper,add sea*oning cubes. You can also add thyme if you like the taste. Fry all for two mins. At this point you will pour in the 7 eggs. You have to low your gas. Then add in your fried plantain gently by arranging it. Let it simmer on low heat.
Add basil leaf or little curry leaf on top. Once it harderns up. It is ready. It is a breakfast idea.

Ctto

02/08/2022

30%DISCOUNT SALES/RENTAL COMING UP ON WEDDING DRESSES! 💃💃💃
FROM 25TH JULY -1ST OCT

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01/08/2022

HOME MADE TEA(BEVERAGE)

INGREDIENTS!!

👉300g of Cocoa powder

👉250g of Icing sugar

👉300g of Milk flavouring powder

👉300g of Powder milk

👉1or 2 Egg white

PROCEDURES!!

☕Get a clean dry bowl, pour in ur cocoa pwd, Icing sugar & mix very well,
☕Add ur milk flavouring powder, the powder milk & mix
☕Break ur egg remove d yolk use only d white part & mix everything together till its all blend very well. Use ur hand to mix, then put in oven to dry very well, u will notice that it is done in d next 10 to 15mins
☕If u don't have oven u can use stove or gas. U can double d pot, make sure u don't allow it to get burn.
Some use more than one egg but I decided to use 1 & it came out well so I can drink tea any time.
Best of luck to u all.

Note!!
You can add more sugar.
More milk
More egg white.
And you can pour in the powder milk before the egg white.

Your home made Tea(beverage) is ready😋

31/07/2022

Baking Soda vs. Baking Powder
Learn the differences between Baking Soda and Baking Powder.
How they work and affect your baking. Be a better baker by learning these fundamentals!

What are they?

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked pastries .
Although baking powder actually contains baking soda, the two leaveners are very different.

Baking Soda
Baking soda is a natural alkaline ingredient activated by liquid and acid.
Naturally acidic ingredients that will activate baking soda:
Like -Buttermilk, Sour cream,Yogurt,Lemon juice,Honey,Cocoa powder, Brown sugar etc.
There must be some acidic ingredient in the recipe for baking soda to function. Baking soda begins to leaven as soon as it touches liquid so if you wait too long before baking you may notice a decrease in leavening effect. If you use too much baking soda, you may taste an unpleasant metallic flavor in your food. Baking soda also helps by elevating pH levels. Your baking soda must be fresh to work properly, However, baking soda can loose its effectiveness even before the expiration date. So as soon you open it, don't store it for too long.

Test for freshness
Placing 1 teaspoon of baking soda in a bowl and pour 1 teaspoon of vinegar on top. If the baking soda immediately bubbles , it is fresh. If nothing happens, discard it & buy a new one.

Baking Powder
Baking powder is a combination of baking soda, acid, and cornstarch. Most baking powder available in the market today are double acting & single acting. Unlike baking soda, baking powder doesn’t require an acid to activate, only moisture.

Test for freshness
Scoop 1 teaspoon of baking powder into a 1 cup of very hot water . If it bubbles up, the baking powder is fresh. If nothing happens, discard it.

Their Strength
It’s important to understand that baking soda is four times stronger than baking powder. This means 1 teaspoon of baking powder will raise a cup of flour, whereas only a ¼ teaspoon of baking soda can produce the same effect.

Some recipes call for both baking soda and baking powder in order to have the highest effect of acid neutralizing and leavening powers .

20/07/2022

Hot Process Bar Soap

7 litres of water
2 cups of sodium sulphate
2 cups of calcium
2 cups of soda ash
3 cups of caustic soda
3 liters of palmkernel oil
2tbsp of sodium silicate
Perfume as desired
Color of you choice

Materials

1 big steel pot
2 turning stick
3 gas cooker or stove
4 moulds

Process
Measure out the water into a big pot

Add 2 cups of sodium sulphate and mix well

And 2 cups of calcium and stir well

Add 2 cups of soda ash and mix well

Add 3 cups of caustic soda and Mix well till particles disappear

Add 2 tbs of silicate and mix well
Add 3 liters of oil and stir until.it becomes thick and smooth

After mixing light the gas or stove and quickly place the pot on the fire on a low heat (not too low) turn with turning stick while cooking

Add perfume as you are stiring check if the mixture is well cooked by dropping little on ur palm if the mixture dries immediately it means its ready for molding

Now set your would in a clean ventilated area

Line your mould with nylon if you are using wooden or aluminium mould befpre you fill it

Now fill your soap in the would

Unmould after 24 hours

Cut and stamp

package and sell

18/07/2022

Soya Milk:

Ingredients:

1. 1 cup of Soya beans

2. Water (as much as you want)

3. Sugar or Honey (depending on what you want)

4. Flavour essence - (Optional)
5 Ginger

Preparation:

1. Soak the soya beans seed in water overnight so that it becomes soft and easy to take off the skin.

2. Peel off the skin from the seeds. Rinse multiple times until the seeds come out clean just like you do when making Moi Moi.

3. Put the clean beans in a blender. Add some water , ginger and blend it.

4. Pour the grounded soya beans in a sieve to remove the milk from the chaff.

Note; some prefer to go ahead and take the milk that way.

5. Pour the milk into a pot and boil. When it starts boiling, reduce the heat and stir continuously so that the milk doesn't spill over the pot leaving the whole place messy.

6. Add the sugar or honey and the flavour essence of your choice. Stir a bit longer.

There you go. Soya milk is that easy to make and tasty.

10/07/2022

10/07/2022

Welcome to New Mums Hub! The friendliest community of mums run by mums

10/07/2022

Do you have a Health or Medication question? Do you wish to chat “Privately” with a Pharmacist or Doctor? Download ROTAMEDICS TELECARE App chats and consultations are free.

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***Share and Follow this page for Health and Safety Tips***

10/07/2022

By age 37, most women will have about 25,000 eggs left out of the about 2 million eggs which they are born with, and by age 51, they will only have about 1,000 eggs left.

That might still seem like a lot of eggs, but the quality eggs also goes down naturally as age increases. Getting pregnant is still very possible but the chances may not be as high as in the younger years.

If you have been trying to get pregnant for over a year without any luck, you might want to get EVERGREEN EGGBOOST. What it does it to boost the quality of egg released during ovulation, to make it much easier for pregnancy to occur.

09/07/2022

IMPORTANT CAKE BASICS

Most traditional cakes call for a standard mix of ingredients: sugar, butter, leavening, and gluten (flour). Keeping a few basic ingredients on hand, and using them correctly, will ensure that your cakes are perfect every time!

Sugars
Sugar is essential in cakes as it’s what makes them taste sweet. When you mix up a cake batter and beat sugar into fat or eggs the sugar crystals cut into the mixture, creating thousands of tiny air bubbles that lighten the batter.
While baking, these bubbles expand and lift the batter, causing it to rise in the pan.
Altering the sugar in a recipe can have a dramatic effect. When a white cake turns out moist and tender the sugar ratio is good. But if you try changing the recipe by using more or less sugar than the recipe calls for, the result may be a dense, flat or tough cake.
The most common sugar for cakes is granulated.

Fats
The function of fat in cakes is an interesting one! There are two general methods for utilizing fats in cake baking; the creaming method and the all-in-one method. Fats are used differently in each case.

Creaming Method
The creaming method produces a soft, yet sturdy cake. The cake is usually great for stacking in layers as well for bundt cakes.
Simply put, it is mixing sugar into butter (fat) to help produce air bubbles that will expand during baking due to vaporization. This helps make the final product rise. Sugar and butter will also lighten in color and expand in volume during creaming. Eggs are beaten into the batter one at a time. Typically, the additional liquids and dry ingredients are then added alternately.
When using the creaming method, all ingredients should be at room temperature. The creaming method is best utilized with a stand mixer or hand-held mixer, as it can take anywhere from 3-8 minutes. The best speed for combining sugar and butter is medium to low as a high speed could heat up the fats too quickly.

All in One Method
If you have ever seen a recipe that says “one bowl” or “pour batter into the pan” it is probably an all-in-one method cake. They tend to be very moist and use oil instead of butter. (Such as Carrot Cake, etc)
The all-in-one method is the easiest of all the cake baking methods. These cakes tend to have more liquid than others.

Eggs
Eggs play an important roll in cakes. They add structure, color, and flavor to our cakes and cookies.
There are two main components to an egg, the whites, and the yolks. For instance, a whipped egg white can help and Angel Food Cake rise. An egg yolk can transform a white cake into a beautiful yellow cake. Most recipes call for a whole egg.
It is important to use eggs at room temperature and to make sure you have the right size. I prefer large to extra large eggs in my cakes and will often specify for you. The difference between the two is usually 1-2 teaspoons in volume and while interchanging them won’t destroy a recipe, using the right size can help to create the perfect cake.

Leaveners
In cake recipes, the two most common leaveners are baking soda and baking powder.
Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the batter, allowing the cakes to turn golden brown in the oven.
Baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking powder alone can give cakes a lighter texture.

Flour
The main difference in flours found in the grocery store is the amount of protein they contain. A cake recipe should have the specific flour listed that is uses, but if it doesn’t, you can usually assume they mean all-purpose.
All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well.
Cake flour is best for cakes and bakes very tender layers. It has 8-9% protein, one of the lowest in protein content.
Bleached and unbleached flours are basically interchangeable in cake recipes.

Salt
Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavor and without it, the cake could just taste like a sugar overload. Without this flavor enhancer, the secondary flavors in a cake fall flat as the sweetness takes over. Salt can also act as a protein strengthener, helping to achieve the perfect cake.
Once you have all the basics covered, creating the perfect cake is easy no matter what the recipe.

Chef Victor
HAPPY weekend
08069823303

07/07/2022

07/07/2022

Keystone Bank operates with best practices and offers leading solutions and services to its clients and associates. We are at your service and will always be your preferred and indispensable partner...

07/07/2022

Peanut recipes
2cups flour
3eggs
Half cup sugar
2cups groundnuts
Halfcup industrial milk
A pinch of salt
Veg. Oil for frying
Put your groundnut in a bowl and select the bad ones.
Mix flour, milk and salt then set aside
Beat eggs together with sugar I. Another bowl
Pour a little of the egg mixture over the groundnuts, shake bowl until the mixtures
Coats all the groundnuts
Sprinkle some of the flour mixture over the groundnuts and shake
Repeat 4-6 times until groundnuts are completely coated with the flour if some stick together use your hand to separate them and keep going.
Heat oil and fry

07/07/2022

STANDARD MULTIPURPOSE LIQUID SOAP PRODUCTION*
*INGREDIENTS:
(1)Nitrosol 1milkcup
(2)Soda ash2 milk cup (3)caustic soda 2 spoons
(4) Sls1 milk cup
(5) STP1 milk cup
(6) Booster1/2 litre (7)Texapon1 milk cup
(8)Cocomite2spoons
(9)Sulphonic litre
(10) Industrial salt 1 spoon
(11) Colouring
(12)Perfume.

*PROCEDURE*
How To Mix:
(1)Get abig basin.
(2) 1litre cup, 5 litre bucket, 1 turning stick.
(3) Put 5 litres of water inside the basin
(4) Then put 1litre of water inside the bucket, add your nitrosol, stir it and pour inside the big basin.
(5) put the soda ash and the caustic soda together in the bucket and add 1 litre of water, stir together and pour it in the big basin, stir it up with the nitrosol that is already there.
(6) again put 1 little of water in the bucket and add SLS, stir it n pour it the mixture n stir together.
(7) pour 1 litre of water in the bucket and add STP stir it and add it to your mixture and stir very well.
(8) put the booster directly into your mixture and stir very well.
(9) add 2 litres of water into the bucket n put in the Texapon, Cocomite2spoons, Sulpurnic,stir the 3 together and add it to your mixture. This time around you have to stir very well to achieve a blend result, stir for like 3 minutes, then add the industrial salt and colour (as you desire)
Allow the mixture to rest for like 1 hour then add your perfume and check the thickness if it is too tick then add up water. Pack as you desire. At least you should be able to to get 35 litres of liquid soap with the above mixture.

You can get all ingredients from shops where they sell chemicals or from organic sellers.
Follow Adeniyi Ifeoluwa Olayemi for more recipe

07/07/2022

Coconut Biscuits

4 cups , wheat flour
½ tsp Baking soda
2 tsp Baking powder
pinch of Salt
1 cup desiccated Coconut + extra for coating
500g Unsalted Butter, softened
1 cup Sugar
1 tsp of Vanilla

Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Sift the dry ingredients together.

In a large mixing bowl cream the butter( you may need to reduce your butter depending on the humidity of the day) and sugar until light and fluffy than add desiccated coconut and the sifted dry ingredients to the bowl and pour in vanilla essence.

Mix the ingredients until it forms well combined and a soft dough formed. The dough should not be sticky or runny. Than chill the dough in the fridge at least 30 minutes.

Preheat the oven to 180°C and lightly Grease a baking tray.

Scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.

Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 12-15 minutes. Cool on baking s+tray 1 to 2 minutes before transfering to a wire rack to cool completely.

07/07/2022

KFC ORIGINAL SECRET CHICKEN RECIPE

Ingredients

1 whole chicken, cut into pieces�
3 beaten eggs
�4 tablespoons oil

For the coating

2 cups flour�
4 teaspoons paprika�
1 teaspoons salt�
1 teaspoon pepper�
1 teaspoon poultry sea*oning (or chicken stock powder)�
1 teaspoon oregano�
1 teaspoon tarragon�
1 teaspoon parsley�
1/2 teaspoon thyme�
1 teaspoon chives�
1/2 teaspoon garlic powder�
1/2 teaspoon onion powder�
1/2 teaspoon celery salt

Directions

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess

06/07/2022

Delicious Chicken Pot Pie
Ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)
Directions:
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Bake 30-40 minutes or until crust is golden and flaky.
Enjoy.

04/07/2022

03/07/2022

RED VELVET CAKE RECIPE

Ingredients:

Flour 2 1/2 cups (310g) all purpose flour.
1/4 cup Cocoa powder
1 1/2 teaspoons of Baking soda
Butter (125g)
Sugar 2 cups (400g)
1 cup of buttermilk (250ml)
4 large Eggs
150ml of Vegetable oil
1/2 cup Milk (Liquid)
2 teaspoons of Vanilla extract
1 teaspoon of Vinegar
2 Tablespoons Red food coloring
1 teaspoon of salt.

Preparation for Red Velvet Cake.

1) Mix flour, cocoa powder, baking and salt in a bowl, stir well and set it aside.

2) Add butter and suger in another large bowl, stir together until it's smooth.

3) Add two eggs into the mixture and stir one at a time, beat until combined.

4) Add vegetable oil into the mixture and beat until combined and add the liquid milk and the vinegar and buttermilk then beat until combined.

5) Gradually add the flour, cocoa powder, baking soda and salt into the mixture and mix until well combined, then add vanilla extract and red food coloring to your taste.

6) Divide the mixture into two 8-inch baking pan.
Bake at (175c) for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Take it out from the oven and let it cool before taking it out of the pan. Enjoy....

NOTE: KEEP SHARING THIS RECIPE POST TO FRIENDS AND FAMILY, YOU NEVER KNOW WHO IS IN NEED OF IT.
KEEP THE GOOD DEED GOING ON. Credits to the owner

02/07/2022

ZEBRA CAKE

Ingredients

4 eggs
1 cup sugar
1 cup vegetable oil
1 cup milk
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp salt

For the chocolate batter
3 tbsp cocoa powder
1/4 cup milk
1 tbsp sugar (optional)

Procedure
1. Grease or line your baking pan with parchment paper, 8" round cake pan. Preheat oven at 180 (350 F).

2. Sift together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.

3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.

4. Mix vegetable oil with sugar until creamy. Add eggs and mix until well incorporated. Add vanilla extract.
With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

5. Remove two cups of the batter and mix them with the chocolate mixture.
Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used.

Once you're done with the steps, put the pan in the oven and bake for 45 minutes to 1 hour depending on your oven.
Your Zebra cake is ready.

SIR V KITCHEN NG
Chef Victor
08069823303

30/06/2022

God be exalted