Nana Cakes

30/04/2024

5 THINGS TO AVOID WHILE BAKING

MEASUREMENT
Avoid gauging a measurement using logic without proper measuring instrument. e.g digital scale, measuring cups and spoon.

SUBSTITUTING
Avoid been tempted to replace element s of recipe according to your desire. e. g substituting butter and oil. even though both are fats, they work differently in recipe.

RAISING AGENT
Avoid using outdated or expired raising agent. e.g baking powder and baking soda, it will result in pretty much flat cake or change the result of your baking product.

ADDING UNNECESSARY THING
Avoid been tempted in adding unnecessary ingredients or over measurement in your recipe to be able to get the desired end product or result.

OVEN
Avoid doing a peek-boo at your oven when baking. e. g opening the oven door every time while the baking is still happening. This can result in getting flat cake.

Hope someone finds this helpful! 😊

29/04/2024

Know your cake comb designs

25/01/2024

How to clean microwave- 3 ways

1. Lemon and water
Put the bowl of water and lemon/lemon juice in the microwave and run it until the water boils, about three to five minutes. "Let the steam do its job—don't open the door for at least five minutes.

2. Vinegar and water
Take the microwave safe bowl or jug and add 500ml of water, followed by 2 tablespoons of white vinegar. Place the bowl or jug into the microwave. Then microwave on full power for 5 minutes, you will notice the liquid beginning to boil. Once the 5 minutes is up, leave the microwave door closed for around 3 minutes.

3. Baking soda
Add a few tablespoons of baking soda to a bowl of warm water. ...
Mix until baking soda dissolves.
Place in microwave and run for around three to five minutes, or until the microwave fills with steam.
Let the mixture sit in the closed microwave so the steam penetrates the grime.
Wipe clean!

Credit: Owner

25/01/2024

I just thought to share

This Whipping Cream Powder is really good. Delicious, obedient 😏, stable and affordable.

If you find it in the market, don't be afraid to try it.🤩😁

23/01/2024

23/01/2024

GOLD DRIP RECIPE

Getting a perfect gold drip is not difficult, all you have to do is to trust the process 😊

Ingredients
> 1 Tbsp Gold Dust
> 1 Tbsp Icing Sugar
> 1 ½ Tbsp Edible Spirit Or Gin

( If the consistency is too thick add Edible Spirit )

( If the consistency is too light add icing sugar)

Procedure
1) Add gold dust and icing sugar together
2) Add edible spirit and mix till your get the consistency you like.

Your Gold Drip is ready!

PS: Try the mixture on a dummy first before using.

11/01/2024

DOUGHNUT RECIPE

Ingredients
500g Flour
50g Sugar
50g Butter
1 Egg
½ Tablespoon Yeast
1 Cup Lukewarm Water
A pinch Salt
1 Satchet Milk (Optional)

Procedure

Mix everything together at once, knead very well, cut to your desired shape and allow to rest for about 30 to 40 minutes when it hands proofed well.

Then fry in a hot oil at a medium heat, to get the white lines allow one side to be well fried before turning to the other side.

NB: Pieces of Doughnut to get, depends on the size you’re working with but it should give up to 16-18pcs

06/01/2024

BAKING TERMS & WORDS

1. Soft Peaks : Egg whites or cream that has been whipped to the point at which a peak will bend or slump over to one side. To create a peak, pull the whisk or be**er straight up and out of the foam.

2. Stiff Peaks : Egg whites or cream that has been whipped to the point at which a peak will stand completely erect. To create a peak, pull the whisk or be**er straight up and out of the foam.

3. Whip : Stir briskly with a whisk to incorporate air.

4. Whisk : A kitchen tool made of wire loops that tends to add air as it mixes substances together

5. Leavening :To make dough rise which modifies or transform the dough equally

6. Frosting :Sweet mixture for coating or filling cake, cookies etc

7. Acidulation: making something with Lemon acid

8. Aerate: Circulator through any ingredient by passing it through sifter

9. Chill : To refrigerate until every cold

10. Chop :To cut into pieces

11. Pipe : To squeeze a pasting bag in order to force frosting or other paste like mixtures through the tip of the bag for the purpose of decorating special shapes.

12. Preheat: To heat the oven ahead of time, at least 15 minutes before baking.

13. Scald: To heat cream or milk almost to boiling

14. Score: To make shallow cuts on the surface of yeast bread to ensure even rising and baking

15. Sift: Sifting is a process of forcing flour and other dry ingredients through a fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients. Sifted flour is much lighter and incorporates into batter and dough more easily. Flour and other dry ingredients should be sifted when making light and tender baked goods such as cakes and delicate pastries. Ingredients that tend to clump, like powdered sugar and cocoa powder, should also be sifted. Ingredients should always be sifted after it is measured unless otherwise specified by a recipe. After dry ingredients are sifted together, use a whisk to thoroughly combine them.
Use a sieve or sifter to break up lumps in dry ingredients

16. Simmer: To heat a liquid until it gently bubbles on the surface

17. Stir: To use a spoon or whisk in a circular motion to combine two or more ingredients

18. Whip: To beat a liquid (cream) briskly with whist to incorporate air until soft or hard peaks form

19. Egg wash: This is the mixture of egg and cold milk or little water that gives a rich color or glossary shine to the crust of a baked good when brunched on it before it goes to the oven.

20. Rise: The rest period given to dough after its been knead or mixed

Hope someone finds this helpful! 😊
Credit to:
Sweetessenceconfectionery

03/01/2024

A closer look between corn starch and corn flour

What’s the difference and how to use them.

Cornstarch
Cornstarch is made from the starchy endosperm of corn kernels. It is processed by removing the protein and fiber from the corn kernel. It is white and has the consistency of fine powder.

Corn flour
Corn flour, also known as maize flour, is made by drying and grinding whole corn kernels. It has a somewhat golden tint and can be thick or thin in texture.

What are the nutritional profiles of cornstarch vs. corn flour?
Since corn flour is less refined, it contains more protein, fiber, starch, vitamins, and minerals than cornstarch, which is mainly made up of carbs.

What are differences in flavor, consistency, and uses of cornstarch vs. corn flour?
Flavor

Cornstarch has a neutral flavor, which can be seen as an advantage because it is often used as a thickening agent without interfering with the flavor of other foods.

Corn flour has a sweet, nutty, grassy flavor similar to corn.

Consistency

Cornstarch is considerably finer in texture than corn flour and has the consistency of baking powder.

Corn flour has a texture similar to that of whole wheat flour.

Uses
Cornstarch is used as a thickening agent and used to create a smooth gel-like consistency in pie fillings and puddings. It is also used to thicken soups and sauces. To prevent lumps, it should be mixed with a cool liquid before being added to a hot dish.

Corn flour works best as a less gritty substitute for cornmeal. It is often used for baking and deep-frying in doughs and batters.

Can I use corn flour in place of cornstarch and vice versa?
Cornstarch and corn flour cannot be used interchangeably in recipes due to their different textures and nutritional values.

Cornstarch cannot be used in baking in the same way as corn flour because it is mostly starch and contains no protein or fat. Cornstarch can be used to help lend a crispy finish to fried or breaded foods.

Corn flour can be used in addition to or instead of wheat flour to make bread, pancakes, biscuits, waffles, and pastries. However, since corn flour is free of gluten, the final product may be dense and more crumbly.

Hope it's helpful

02/01/2024

22/12/2023

10 BAKING HACKS AND TIPS

▶️If you do not have a piping bag, you can use a ziplock bag and cut off the corner.

▶️Before cutting your dough, dip cookie cutters into flour to prevent sticking.

▶️Use an ice cream scoop to scoop cookie dough or cake batter for equal amounts/sizes.

▶️If you’re looking for the most even frosting, use an offset spatula and warm it up by dipping it in hot water and then drying it off as quickly as possible.

▶️Fill a piping bag easier by folding it over a cup and filling the cup.

▶️If you’re out of powdered sugar, you can blend granulated sugar at high speed and it will turn it into powdered sugar.

▶️Line baking sheets and pans with parchment paper for easier release and clean-up.

▶️Wet your finger to remove an eggshell. It will stick to your finger.

▶️Coat chocolate chips and fruits with flour before putting them into a batter to ensure that they don’t sink to the bottom.

▶️Sift all dry ingredients. It makes a fluffier and lighter batter

03/12/2023

Things to follow in other to avoid this kind of mess during transport:
1: Use cake box to deliver your buttercream cakes: I wonder why some people deliver their buttercream cakes using cake wrapper, it will definitely mess everything up before it reach where you are going.. always ensure you deliver you cakes with cake box

2: Buy the same size for your cake board and cake box: if you are using board of size 10, the box should also be size 10 not size 12 or 14. That will allow the cake board to sit well in the box and prevent it from sliding around.

3: use cake board that is 2 or 3 inches wider than your cake size: don’t use cake board that is same with your cake or 1 inches wider from your cake. The perfect cake board to get for your cakes are the boards that are 2-3 inches bigger than your cake. Assuming you are baking size 7 cake, then you will definitely go for size 10 board not size 8 board. If it is size 8 cake, you have to choose between 10 and 12 but I prefer 10 because I hate it when my cake board is too wide except for tall cakes so 12 won’t do me if it is mini cake but 10 is okay.

4:- Carry the cake from the bottom not from sides: don’t carry your cakes from the sides but carry from the bottom, that will prevent the cakes from having dent.

Hope you find this helpful?

03/12/2023

Chocolate cake

Ingredients:⁣
- 180 gr of all-purpose flour (1 1/2 cup)⁣
- 60 gr of Cocoa powder without sugar (1/2 cup)⁣
- 1 tsp. of baking powder

13/11/2023

We give you Topnotch Sumptuous foods, finger licking snacks and chops, fluffy, Yummy and melt in the mouth cakes

17/09/2021

17/09/2021

Yummy cakes
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