Heph-beulah Events N More

31/01/2024

Ingredients
2 cups of Flour
½ cup of Brown Sugar
½ cup of White Granulated Sugar
½ cup of Melted
1 teaspoon of baking powder
1 teaspoon of baking soda
2 Eggs
4 Medium sized Bananans
1½ cups of Yoghurt Drink
1 teaspoon of Banana Flavour

Procedure
- Melt small Quantity of Margarine or Butter and measure out ½ cup
- Mash the 4 medium sized bananas for the main baking
-Sift flour, baking powder, baking soda into a bowl and set aside
- In the Main mixing bowl, pour in the melted margarine ,Add the brown sugar, the white granulated sugar , the Eggs, the banana flavour, the Yoghurt drink and mix well
- Pour in the mashed bananas into the mixture, then turn...afterwards add the flour mixture and fold in .
- Finally you will achieve a lumpy cake batter
- Then pour batter into prepared pan/pans and bake ..till its firm

Hope someone tries out this recipe..
And sends Feedback 💞💞
For the Yoghurt Drink...I used the Plain Sweetened Hollandia Yoghurt Drink

31/01/2024

Yes You Can Actually Bake Your Bread at Home...
It's so Easy...You can bake it for Breakfast 🥰

This is the Recipe👇

Ingredients needed
- 4 Cups of Plain/ All Purpose Flour
- 50g of Butter or Margarine
- ½ Cup of Sugar
- 1 tablespoon of Yeast
- 2 Eggs
- 1 Cup of Water (room temperature)
- 1 teaspoon of Vanilla Flavour

Procedure
- Mix all Dry ingredients together with the butter or Margarine in a bowl together
- Then add the Eggs, Flavour and water ...
- Combine and mix all the ingredients together using your hook / dough mixer attachment for 30 minutes
- Afterwards, Bring it out onto your Work surface, then knead the dough thoroughly
- Cut and roll the dough, then mould or fold to your desired shape
- Place the ready- to- bake bread dough in a slightly greased loaf pan and allow to proof for 45 minutes in a warm place
- Then Bake for 25 minutes using 180°c

Please note - You can egg- wash the Dough after rising before you bake but it's not compulsory...
You can also brush some little melted Butter or Margarine over the Baked bread top in the oven before you bring it out...to give it a shiny top look.. but it's not compulsory
Incase you really want a very rich taste, you can replace the 1 cup of water with 1 cup of liquid Whole milk..( uht milk and not evaporated milk)

Incase you don't have UHT milk and You want to make your HomeMade Wholemilk.
This is the Recipe:-
Mix 1 cup of water with 3 or 4 tablespoons of Powdered Milk.

If You are in
You can use STK Yeast

15/03/2023

We are still in Business.
You order and we deliver.
Call or Whatsapp 07086754343.
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07/03/2023

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06/02/2023

06/02/2023

15/07/2022

TODAYS BUTTERCREAM RECIPE AND IMPORTANT NOTES
250g butter
1kg icing sugar
2tbsp water
1/4 spoon flavour (Mekang butterscotch)
1tbsp white vinegar

Scoop your butter in bowl..loosen it ..don't cream too much
Add icing sugar bit by bit till all is incorporated in the butter
Use your spatula ..it's better than using mixer
Add water after all the icing sugar has been incorporated
Add flavour
Add vinegar

The pictures below are the ones I tried and the buttercream is super
If too thick ..you can add a tsp or more of water to loosen it to your desire

DO NOT CREAM THE BUTTERCREAM MIX..JUST FOLD IN YOUR ICING SUGAR

MAKE SURE YOU RUB IN ALL THE ICING SUGAR TO THE BUTTER BEFORE YOU ADD WATER ,EVEN WHEN TEMPTED TO ADD WATER WHEN THE ICING SUGAR IS NOT FORMING TOGETHER ,BE PATIENT TILL YOU ADD ALL THE POWDERED ICING BEFORE YOU ADD WATER.

YOUR CONSISTENCY MUST BE STIFF PEAK..THE PEAK WHEN RAISED FROM SPATULA SHOULD BE POINTED AND NOT FALL OR DROP

13/03/2022

EATERY MEATPIE
The secret to the meat pie dough (flaky, crunchy yet soft and succulent) The secret is vinegar and egg yolk.

The vinegar acidity helps in breaking down some of the gluten chain to prevent tough dough and the egg makes the dough more malleable.

Ingredients(For the dough)
1kg flour
500g butter (Margarine)
1 egg yolk
1 Tablespoon white vinegar
2 pinches of salt
Ice cold water (with ice block cubes)
1 teaspoon baking powder

1 extra egg to egg washes (mix in a bowl)

Procedure
Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge. Or add to the dough directly since you have cold water.
If possible refrigerate flour ahead of time to be cool.

Your margarine should be frozen as well and diced into little cubes.

(1)Pour your flour in a deep bowl and mix with salt and baking powder.

(2) Mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking)

(3) Add the vinegar and egg mix and mix in

(4) Add the ice cold water bit by bit while mixing. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.

(5) Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in cling film and place in the fridge to chill for 20mins.

(6) Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meat pie cutter.

Meat pie filling

Ingredients
Minced meat
Irish potato (diced)
Thyme
Curry
Olive oil
Seasoning
Salt
Carrot (diced)
White pepper (powder)
Yellow pepper (chopped)

Procedure
Used little olive oil to fry sliced onions until partially soft, then added the minced meat and combined well, added the diced carrot and irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and add more water and allowed to cook for 4minutes. Then mixed little flour in water and added it to the mixture to thicken it.

Note: the filling must be completely cold and not hot or warm when adding to the dough.

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13/03/2022

EATERY MEATPIE
The secret to the meat pie dough (flaky, crunchy yet soft and succulent) The secret is vinegar and egg yolk.

The vinegar acidity helps in breaking down some of the gluten chain to prevent tough dough and the egg makes the dough more malleable.

Ingredients(For the dough)
1kg flour
500g butter (Margarine)
1 egg yolk
1 Tablespoon white vinegar
2 pinches of salt
Ice cold water (with ice block cubes)
1 teaspoon baking powder

1 extra egg to egg washes (mix in a bowl)

Procedure
Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge. Or add to the dough directly since you have cold water.
If possible refrigerate flour ahead of time to be cool.

Your margarine should be frozen as well and diced into little cubes.

(1)Pour your flour in a deep bowl and mix with salt and baking powder.

(2) Mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking)

(3) Add the vinegar and egg mix and mix in

(4) Add the ice cold water bit by bit while mixing. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.

(5) Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in cling film and place in the fridge to chill for 20mins.

(6) Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meat pie cutter.

Meat pie filling

Ingredients
Minced meat
Irish potato (diced)
Thyme
Curry
Olive oil
Seasoning
Salt
Carrot (diced)
White pepper (powder)
Yellow pepper (chopped)

Procedure
Used little olive oil to fry sliced onions until partially soft, then added the minced meat and combined well, added the diced carrot and irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and add more water and allowed to cook for 4minutes. Then mixed little flour in water and added it to the mixture to thicken it.

Note: the filling must be completely cold and not hot or warm when adding to the dough.

Learn it on Whatsapp with videos....
Follow the link below...
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13/03/2022

STRAWBERRY CAKE RECIPE

INGREDIENT

Cake Flour 500g
Eggs 10
Sugar. 400g
Bp. 1tbsp
Salt. 1/2 tsp
Butter. 500g
Milk. 1 cup
Strawberry syrup 50g
Strawberry flavour 1tsp
6medium size of strawberry fresh fruit
Pink food colouring as desired
PROCEDURE
1. Preheat the oven to 350 degrees.
2. Cream ur sugar and butter together in a mixer
2. Sift together the cake flour, baking powder and salt into the bowl.
Whisk your egg very well and add all liquid ingredients in the egg mixture. Combine it with ur creamed butter and sugar mixture,alternating it with your flour. Beat on medium speed for 1-2 minutes for it to mix very well
3. Add the strawberry fruit Beat for an additional 1-2 minutes.
4. Grease and flour two 9" round cake pans. Divide the batter between the cake pans.
5. Bake at 350 degrees for 25 minutes, or until the cake springs back when you touch the center of it. Allow the cakes to sit for 5 minutes, then remove them from the pans to a wire rack to cool completely

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Event planner

13/02/2022

Baking Soda vs. Baking Powder

The surprising differences between Baking Soda vs. Baking Powder and how they work and affect your baking.

What are they?

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods – but only when they’re fresh and accurately measured. Although baking powder actually contains baking soda, the two leaveners are very different. So, this post will clear any confusion. The most important note to remember? Baking powder and baking soda are NOT interchangeable because they require different conditions to function.

Baking Soda

Baking soda is a natural alkaline ingredient activated by liquid and acid.

Naturally acidic ingredients that will activate baking soda:

-Buttermilk
-Sour cream
-Yogurt
-Lemon juice
-Honey
-Natural cocoa powder
-Brown sugar
-Molasses

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 add a beautiful browned color to baked goods by elevating pH levels.

Since baking soda must be fresh to work properly, it’s important to switch out your container before the expiration date. However, baking soda can lose its effectiveness even before that date.

Test for freshness

Placing a 1/4 teaspoon baking soda in a bowl and pour 1 teaspoon of distilled vinegar on top. If the baking soda immediately bubbles violently, it is fresh. If nothing happens, throw away the baking soda and buy a new package.

Baking Powder

Baking powder is a combination of baking soda, acid, and cornstarch. Most baking powder available today is double acting, meaning its first reaction occurs when combined with liquid to help aerate the batter or dough and a second more slow-acting reaction occurs when heated in the oven. Unlike baking soda, baking powder doesn’t require an acid to activate, only moisture, and baking powder batters can be made ahead of time due to that double acting property.

Test for freshness

Place 1 teaspoon of baking powder in a bowl with 1 cup of hot water from the tap. If it bubbles up, the baking powder is fresh. If nothing happens, throw the baking powder away and buy a new container.

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 1/4 teaspoon of baking soda can produce the same effect. Knowing what each leavener requires to function and the strength of each does make it technically possible to substitute baking soda for baking powder, however the reverse is not true. Either way, I do not recommend attempting any substitutions because it is complicated and may ruin your baking project. Plus, both ingredients are so cheap and readily available!

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

I hope you found this interesting! Happy baking!

Event planner

30/11/2021

DRINKS

CHAPMAN*

*RECIPE*
1/4 cup grenaldine (red) or base of cup of Ribena
1/3 cup fanta
1/3 cup sprite
Drops of angostura bitters
Ice cubes

METHOD
Put ½ filled ice cubes in a cup, Add ¼ grenaldine syrup OR 4 table spoon black currants tasty time. Add equal measure of sprite and fanta,
Add drops of Augustura bitters or Campari or any bitters. Garnish with cucumber, umbrella and straw.

ALTERNATIVES IN CHAPMAN
Angostura bitters can be replaced with Aperito/campari (use a capful per cup). Grenaldine syrup can be replaced with Ribena/tasty time/mix to drink.Note that for large parties, tasty time/mix to drink is best bet because it is more affordable than grenaldine syrup simply add little by little and add grenaldine. Ensure you achieve that glowing red colour.
But the STANDARD RECIPE IS THE ANGOSTURA BITTERS. The aroma alone is so inviting and second to none!

Note
Ice cubes are very important especially for big events and taste. This is because the ice reduces quantity of drink poured into cup thereby giving more profit.

Event planner

20/11/2021

Fam, many bakers have issues with this....maybe this might help

stacking a cake.
The basic way of stacking a cake.

I know this is what most of us are familiar with but surprisingly enough, there are some bakers that take the risk of not stacking and doweling their cakes.

First why do we stack& dowel tier cakes?

We stack tier cake so that the cake would not collapse or so that the top tier would not implode on the lower tier.
Stacking and doweling a cake gives it support and firmness.

What do we need to stack
TOOLS:
(1) Dowels
(2) Cake Cards
(3) A Sharp Knife or Blade- to cut the dowel
(4) butter or royal icing
;5) edible color marker- to mark the dowel rod for cutting
And more....

Dowels are the main support system used to stack cakes. There are several types of dowels depending on the materials used to make them. Dowels could be plastic, wood or paper. Other materials can be used to act as dowels. These materials include large straws and lolly pop sticks. Ensure that you use only food safe materials.

Cake cards (thin layer of a boss) are also very important when stacking cakes. Each tier should be placed on a cake card when cake is being frosted

While using the dowel rod Note: The number of dowel used depends on how heavy the cake, Also the weight of higher tier shld also be taken into account when working with more than 2 tier cakes.

Dowels should be placed in all tiers aside from the topmost tier. The dowels should be hidden under the top tier and should not be visible from outside the cake. In order to achieve this fit, place a cake board or pan the size of the top tier on the bottom tier, making sure it is in the middle of the cake. Use a toothpick to make tiny holes all around the board or pan. This will give you a parameter within which to place the dowels

Next take a dowel and run it through the center of the cake. Make sure the dowel is not slanted in any way when running it down the cake. I always start with the center of the cakes as this is almost always the highest point t of a cake tier.
Use an edible color marker to mark the dowel at exactly the point above the cake. Take out the dowel and cut it at that point with a blade or sharp knife.
*is very important. that you use same dowel to measure the height of all the other dowels you will use.

Insert the dowels into the bottom tier, spacing them as far apart as possible within the marked parameter. There should be a dowel in the center of the cake and others spread around the spots which will house the edges of the top tier

Spread the top of the tier with ur buttercream or royal icing to glue it or any gluk g medium kf your choice.
Place the top tier on the bottom tier, using the spots you made earlier with your toothpicks a guide.
You can place the top cake. When your cake is stacked, you can cover the boarders with putting or any fondant designs.

This is basically how you stack your cake.
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Picture credit:owner

15/08/2021

Recipe!! Recipe!! Recipe!!

White fondant-like Buttercream Recipe

Ingredients
1. Susan icing sugar
2. Shortening
3. Flavour
4. Water
5. Salt
6. Powdered milk (optional)
Measurement
1. 1kg Icing sugar
2. 300g shortening
3. ½TBSP of flavour
4. ⅓ cup of water
5. A pintch of salt
6. Milk as you wish.

[ ] Note: shortening can be referred to as white margarine.
Procedure:

• Pour the water into your mixing bowl
• Add the salt and flavour
• Add the shortening
• Mix at any volume of speed for 5 to 10minutes
• Then gradually add the icing sugar bit by bit
• Mix between 10 to 20minutes
• Please no extra water to avoid it being too soft and watery.

17/07/2021

We are still in business
Call or contact us for ur dream events
Weddings,
Meetings,
Birthdays,
Conference,
A table for two.
Valentine's
Anniversaries etc
We would take u off the stress with a discount dat won't break ur bank.from d settings,cakes,catering, ushering,bandstand decorations.we got u covered.
Call/ watsapp:07036138138,07086754343.

30/06/2021

Sales of baking materials,tools etc

07/10/2020

You can't go wrong with our chocolate cake.so yummy and fluffy. Call FBEventsnMore 07036138138.

07/10/2020

You can't go wrong with our chocolate cake.so yummy and fluffy.call FBEventsNMore 07036138138
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13/07/2020

STACKING AND DOWELLING TIERED CAKES

The most important thing to remember when you Stack a multi-tiered cake is to support it properly to prevent the risk of the tiers collapsing into each other.

Whether you are making a sponge or rich fruit cake, each tier (apart from the top) needs to be supported with dowels. Ensure that your cakes are stacked properly and there is no risk of tiers collapsing.

Dowelling and stacking the cakes is much easier if the covered cakes have been left to settle for at least 24 hours. Bake, assemble and cover all the tiers at least a day before they need to be stacked, this gives them time to settle and reduces the risk of layers shifting or icing being marked when moving.

Check all the covered cakes are completely level (use a leveller) and are on their individual cake cards. To dowel the tiers, you can use food safe wooden or plastic dowels easily available to buy from any cake decorating supplier. For cakes up to 2 tiers, thick straws can also be used. You can use a long dowel inserted in the centre going through all the tiers for 3 tiered cakes and upwards to make sure the cake is centred and stable.

The number of dowels to use depends on the size & shape of the cake, usually 2 dowels per inch of the cake. Use the upper tier size as a guide when determining dowel placement. To determine how many dowels will give proper support,

Mark the base tier with an outline with the size of the upper tier. Use a cake board or a cake tin of the same size and press it gently on the centre into icing to imprint an outline. Now, lightly mark the outline with a toothpick or a knife.

To start dowelling the cake cut the dowels to tier height, insert a dowel into the tier going down to the cake card, mark the height of the dowel with a food safe pen, taking the dowel out and cut it to size. Use that dowel as a guide and cut the other dowels at the same height for that tier. Push each dowel firmly into the cake. If the cake is level the dowels will sit flush with the icing. If the cake is not completely level, you may find one or two of the dowels sit very slightly above the icing. This shouldn’t be a problem as long as you cut all the dowels to the same height. Repeat this process on the other tiers (apart from the top) before assembling.

To start stacking the cake use a food safe thick cake drum for the base. A multi-tiered cake is going to be heavy so it needs a sturdy base to be set upon. Use Royal icing as glue to stick the tiers to the board and with each other. Apply some on the base and put the base tier in the centre of the board. Make sure the base tier is in the centre of the cake board, adjust immediately if required.

Stack the tiers using royal icing as glue in between the tiers and ensuring that they are levelled and adjust immediately if required. Finally to secure all the cakes together and make sure they won’t slide off take a long thick wooden dowel (just a little bit shorter than the total cake height) sharpen one end of the dowel and with a help of a hammer carefully drive it in all the layers until it reaches the cake drum. Cover the hole made on top with buttercream or a decoration to match your cake design. Let the cake rest for few hours before decorating.
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16/06/2020

We sell very affordable n delicious cupcakes.
Call FBeventsnmore 07036138138.

04/06/2020

Baking Measurement Table(copied)
The below tables will help you In easily converting measurements to your personal measuring tools thereby creating classic and beautiful bakes. It's a full baking resource on getting the accuracy in your measurements right.
CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
OUNCES to GRAMS
1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms
FLOUR
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams
* Weights may change according to method used. Above are according to ‘dip and sweep’ method.
COCOA POWDER
1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.
YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)
100 grams fresh yeast = 40-50 grams
active dry yeast = 33 grams instant yeast
POUNDS to GRAMS
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms
CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C
BUTTER
cup gram
1 tablespoon 14 g
1/4 (0.25) cup 57 g
1/3 (0.33) cup 76 g
3/8 (0.375) cup 85 g
1/2 (0.5) cup 113 g
5/8 (0.625) cup 142 g
2/3 (0.66) cup 151 g
3/4(0.75) cup 170 g
7/8 (0.875) cup 198 g
1 cup 227 g
BAKING POWDER
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram
MILK
1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams
GRANULATED SUGAR
1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15g
BROWN SUGAR
1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15g
BAKING SODA and TABLE SALT
2 teaspoons baking soda (or salt)= 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams
YOGURT
1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon = 15 grams

28/05/2020

Check out our events wall draping n table setting.FBEventsNMore 07036138138.

28/05/2020

Let's help u create the theme for your events.call us @ FB Events N More 07036138138.



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28/05/2020

Lets help u create ur events theme @ FB Events N More.call 07036138138.
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24/05/2020

One of the pastries I love making is meatpie.so sweet n crunchy.
You can also book us for small chops for ur events.call 07036138138.watsapp 07086754343.

18/05/2020

Do u have an upcoming event?.
You can make use of the 10 spacing event this season.
Call us for your cakes and decor. 07036138138/watsap 07086754343.
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