BlossomRuby (2024)

10/09/2023

Have you been thinking of a dreamy proposal and you don't know how to go about it?
Let's plan it for you

01/03/2023

We create your Event with Every touch of Excellence

17/02/2023

We plan your party for you. Don't stress yourself. Let's do that for you. Dm us. 07081964027

17/02/2023

BlossomRuby is here to create memorable events with our topnotch service.

29/08/2022

Have you tried out this new and mind blowing puff puff recipe. It is the boom.
Let's check it out together.

VEGGIES PUFFPUFF RECIPES:
• 5 Cups of flour
• 4 teaspoon of sugar
• 1tsp of salt
• 4 teaspoon of yeast (levelled)
• 2 teaspoon of nutmeg powder(optional)
• 2 Cups of water
• 2 tablespoon of diced Red pepper
• 3 tablespoon Spring onions
• 2 teaspoon diced onions
• 3 tablespoon Green pepper
• 2 tablespoon Ball pepper (Tastashe)
• 5 tablespoon Diced carrot
• Vegetable oil for frying

METHODS:
1. In a clean bowl, add all your dry ingredients
and mix
2. Add in your water bit by bit until you get the
consistency you want. NOTE: your batter
mixture should not be watery or too thick
when mixing
3. Add in all the chops veggies and mix.
4. Then cover with cling film or kitchen towel/
foil and allow to rise for 30min
5. After the batter has risen, heat up your oil in a
deep pan to get that round shape ball😃
6. To test if your oil is ready to fry, add a little
quality to the oil, if it rise your puffpuff is
ready to be fryand fry batch by batch until
mixture finish and Walsh! your VEGGIES
PUFFPUFF is ready to be taken by TEA or A
COLD ZOBO 😀

29/05/2022

KITCHEN TIPS From Africa

1. Never store Onions and Potatoes together because both produce a gas that causes either of them to spoil quickly.

2. Put two or three orange leaves in your hot palm oil on the fire. Let the leaves turn black before removing it. By then your palm oil becomes pure groundnut oil also giving your food a nice taste.

3. To avoid feeling a peppering hotness on your hands after cutting pepper with bare hand scrub your hand with salt and red oil then wash it.

4. If you happen to over salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.

5. If your Soup or Stew goes sour while warming it, add little piece of Charcoal and remove after warming, the taste will come back.

6. Never put citrus fruits (oranges, lemon, lime, etc) or tomatoes in the fridge. The low temperature degrades the aroma and flavor of these fruits.

7. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.

8. If your salt is becoming lumpy, put a few grains of rice in with it to absorb excess moisture.

9. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4" piece of ginger in the oil. It will remove any remaining flavors and odors.
Credit to owner. Hope you learnt something

16/05/2022

Although moving it to the party caused some accidents. Our clients loved it at first sight

25/04/2022

PLANTAIN PANCAKES

Plantain pancakes – Are ultimate comfort food made from plantains and a few other ingredients. They are very light and tender almost like the french crepes. However, the process involved in making these pancakes are not as intimidating as that of the French crepes.

Ingredients

1 large ripe or overripe Plantain

2 Eggs

1/4 Cup Flour

1 Tbsp butter or oil

1/4 Tsp nutmeg

1/4 Tsp baking powder

2 to 4 Tbsp Milk

1/8 Tsp Salt

Instructions
✅Peel the plantain and cut them into slices or little chunks. Place the slices in a blender or food processor and blend until smooth.
✅Add all the other ingredients and blend until smooth and lump free
✅Heat a skillet/frying pan on a medium heat. Brush with a little bit of oil and once it becomes hot, pour the batter about a quarter cup at a time.
✅Let it cook for few seconds to a minute until it begins to hold up just like the regular pancake
Flip to the other side and cook for few more seconds
✅Repeat the process with the remaining batter
✅Serve with honey, maple syrup or whatever topping you prefer. Enjoy!

Recipe Notes
Cutting up the plantain into small slices or pieces will make it really easy for the blender to blend it up
Adding butter or oil makes the pancakes softer
The baking powder will make it a little fluffier
Feel free to add other spices or flavors like Cinnamon, Ginger or vanilla. Comes out really nice!

Use a griddle or a heavy bottom pan to prevent your pancakes from getting burned or sticky
Don’t increase the heat to make them cook faster because they burn. keep an eye on them!

15/04/2022

The Ghanaian/Nigerian Cup Measurement & Conversion Table Below 👇

HOW TO CONVERT MEASURING CUPS & SPOONS TO GRAM TO ML

CUPS TO GRAMS

1 Cup - 128g
1/2 Cup - 60g
1/3 Cup - 40g
1/4 Cup - 30g
1/8 Cup - 15g

CUPS TO ML 👇

1 Cup - 250ml
1/2 Cup - 125ml
1/3 Cup - 80ml to 83ml
1/4 Cup - 60ml to 62ml
1/8 Cup - 30ml to 31ml

SPOONS TO ML 👇

1 Tablespoon - 15ml
1/2 Tablespoon - 7.5ml
1 Teaspoon - 5ml
1/2 Teaspoon - 2.5ml
1/4 Teaspoon - 1.2ml
1/8 Teaspoon - 0.6ml

GETTING THE RIGHT BATTER MEASUREMENT IN EACH PANS

FOR ROUND PANS 👇

250g for 6inches pan

350g for 7inches pan

500g for 9inches pan

750g for 10inches pan

1kg for 11inches pan

1.250kg for 12inches pan

1.350kg for 14inches pan

FOR OTHER SHAPES OF PAN 👇

350g for 6inches pan

450g for 7inches pan

750g for 8inches pan

900g - 1kg for 9inches pan

1kg - 1,250kg for 10inches pan

1,250kg - 1.5kg for 11inches pan

1,500kg - 1.750kg for 12 inches pan

14/04/2022

List of Butter and Magarine Brands.

*Butter
👉 President
👉 Ambassador
👉 Arla
👉 Oldenburg
👉 Marquis
👉 Emborg
👉 Elle & Vile
And lots more...

*Magarine
👉 Moore
👉 Simas
👉 Blue band
👉 Taroona
👉 Topper
👉 Napa.
👉 Kings
👉 Valido
👉 Rhoda
👉 Jubi

And lots more...

*TERMS USED IN BAKING

*1. Creaming: This is the act of beating one or more ingredients together usually magarine/butter and sugar till it's light and fluffy.

*2. Rub-in: The process of incorporating fat into flour using four fingers e.g mixing of meatpie dough.

*3. Knead: To fold, push and turn dough or other mixtures to produce a smooth elastic texture.

*4. Batter: A mixture of flour, liquid and other ingredients, that is light and thin enough to pour.

*5. Beat: To thoroughly combine ingredients and incorporate air in a rapid circular motion.

*6. Crimp: To seal the edges of two layers of dough with a fork or finger tips e.g meatpie.

*7. Proof: To allow yeast dough to rise before baking.

*8. Rind/Zest: The skin or outer coating of a citrus fruit.

*9. Fold-in:* A gentle method of combining ingredients using a metal or plastic spatula.

*10. Grease: To rub fat on the surface of pans to prevent sticking.

*11. Dust: To sprinkle lightly with sugar, flour or cocoa powder.

*12. Drizzle: To drip a glaze or icing over food using spoon or dripping kit.

*13. Alternate: This means adding two thing continually, one after the other.

*14. Chop: To cut into small pieces using a knife or scissors.

*15. Dough: A soft thick, malleable mixture made of flour, water or eggs.

*16. Crumb coat: This is using a very thin layer of icing to glue crumbs down and seal in cake moisture.

*17. Cake Fillings: These are sweet, sugar based mixtures used to fill between the layers of a cake to add flavor and richness to the cake.

*18. Piping: This is the application of icing/frosting on a cake using a piping bag.

*19. Scraping: This is the use of a scraper or pallette knife to smoothen out or remove excess icing/frosting on cake.

*20. Coat: This is the use of a thick layer of frosting to cover a cake.

*21. Combing: This is the use of a cake comb to imprint patterns/designs on iced cakes.

*22. Soft peak: This is when eggwhite or whipped cream is beaten to the stage where the mixture forms soft rounded peak when the beaters are removed.

*23. Stiff peak: This is when eggwhite or whipped cream is beaten to the stage where the mixture will hold stiff pointed peaks when the beaters are removed.

*24. Steam: To cook food using indirect heat usually on a rack or wire basket over boiling water.

All these are terms u must encounter as a baker especially in recipes... So in order not to get confused you should have these at your finger tips💯

13/04/2022

CAKE INGREDIENTS AND THEIR FUNCTIONS (part 2)

1. FLOUR : It is the ingredient in which most baked products are based. Although flour can be milled from a variety of grains, it is most typically composed of wheat.

FUNCTIONS

*It is used to bind ingredients to form dough or batter.*

*The protein in flour creates volume and texture while the starches sustain form after the product is removed from heat.*

*When water is added to flour, it hydrates the proteins and binds to form gluten. Gluten when combined with heat and moisture provides elasticity and strength to cakes.

2.SUGAR : Sugar gives cakes and other baked products sweetness. Sugar can be in form of granulated sugar, castor sugar or icing sugar. It also comes in liquid forms such as syrup treacle, corn syrup, honey and caramel.

FUNCTIONS

Creates tenderness and fineness of texture.

*Add sweetness and flavour.

*Improves flavour and helps to retain moisture, keeping products softer, for longer, and so reducing staling.

*Acts as a preservative.

*Assists with the aeration and stabilizing of batters thereby acting as a creaming agent with Fat/Butter and as a foaming agent with eggs.

3. EGGS : This is another basic ingredient in producing cakes.

FUNCTIONS

Beaten eggs incorporate air. In a batter, trapped air expands when heated and aids in leavening.

*Egg protein coagulates to give structure to baked products.

*Egg yolks ( Known as Lecithin) contain natural emulsifiers which helps to produce smooth batters. This contributes to volume and texture.*

*Adds flavour.*

*Improves the nutritional value of the cake.*

*Adds moisture.*

*Helps to improve the colours of the cake.

4. FAT : Fat are solid and its origin is from a variety of animals and plants. It is important to add the correct amount of fat because too much fat will make the cake greasy and unpleasant to eat while too little fat will make the cake lack flavour and to stale quickly. In baking, butter, margarine, shortening or oils are commonly used.

FUNCTIONS

*To provide some nutritive value.

*To prevent curding by forming an emulsion.

*To trap air during creaming and so aerate the cake during baking therefore giving the cake good volume and texture.

*To add flavour.

*To tenderize the cake and soften the texture.

*To assist in leavening.

5. MILK

FUNCTIONS

*To improve texture and mouth feel.

*Helps to retain the moisture.

*Improves the nutritional value of the cake.

*Protein in milk helps to give a soft crumb structure in cakes.

*Contains lactose which helps to give crust colour.

*Helps to bind the flour protein.

*To improve taste and flavour.

*Helps to extend the shelf life of cakes.

I understand some of you mix-up Margarine for butter, pls note they are quite different.

*Butter is a dairy product made by churning cream. Conversely, margarine is a product designed to imitate butter. While butter is mainly composed of dairy fat, margarine is typically produced from vegetable oils*

That being said,

both butter and Magarine can be used for baking but because butter is a bit expensive and most clients might not be able to afford it we mostly opt for Magarine.

Also note: Cakes bake with butter are more fluffier and tastier than Magarine.

12/04/2022

HOW WELL DO YOU KNOW YOUR BAKING INGREDIENTS?

What is Baking?

Baking is a manner of cooking food by exposing it to direct heat or heated stones for long time under controlled temperature. Baking is not just limited to cakes, breads and biscuits but practically a wide range of sweet and savory foods such as pies, cookies, tarts, snacks etc, can be baked.

Baked food are healthy, colourful, tasty, and flavorful. They are also very relevant in occasions such as weddings, all kinds of parties etc.

PRIMARY INGREDIENTS REQUIRED FOR BAKING ARE 👇

1. Flour
2. Sugar
3. Margarine / Butter
4. Baking Soda/Powder
5. Salt

FLOUR − It is the main ingredient used in baking of cakes, pastries etc. Examples are self-rising flour, wheat flour, all-purpose flour, cake flour, etc.

ESSENCE − It is an extract used for flavoring foods and baked food. Examples are almond, vanilla, lemon, rose etc.

MARGARINE − Margarine is made of refined vegetable oil, water, and milk.

BUTTER − Butter is made of processing milk.

Note: Both Margarine and Butter are called shortening.

SUGAR − It is used as food sweetener. Give sweet taste to your baked food.

EGGS − They are used as leavening and binding agents and they can bring moisture in the cakes.

BAKING POWDER & YEAST− It is used as a rising/leavening agent that gives softness and fluffy texture to cakes and breads. The baking powder is white fine powder made of Sodium Bicarbonate, Potassium Bitartrate, and corn starch. The yeast comes in two variants − dry and liquid.

COCOA POWDER − It is gives it's chocolate flavor to the food and baked food.

MILK− It is used for softening all types of batter, i.e, cakes, breads, cookies etc.

SALT− Salt is added into batter of sweet baked food to balance the taste of Baking powder and sugar in it.

RAISING AGENT

Baking powder: This is a common raising agent. It is made up of bi carbonate of soda and cream of tartar. When combined with liquid, it produces carbondioxide which helps to incorporate air and expands the gluten in the flour (as aerating agent).

The application of heat causes the cake to rise while in the oven

Baking soda: Also known as sodium bicarbonate, is widely used in baking.

This is because it has leavening properties, meaning it causes dough to rise by producing carbon dioxide.

Aside from cooking, baking soda has a variety of additional household uses and health benefits . It requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. Substituting one for the other is possible with careful adjustments.

10/04/2022

WHAT IS BUTTERMILK?
Traditionally, buttermilk is the liquid leftover after churning butter. What is sold in most grocery stores is cultured buttermilk which is made by adding lactic acid bacteria to regular milk. Buttermilk has a sour taste and can be drank straight or used in cooking and baking.

CAN I SUBSTITUTE MILK FOR BUTTERMILK?
Buttermilk reacts with rising agents, like baking soda and baking powder, to form carbon dioxide and act as a leavening agent. If you have a recipe that calls for both buttermilk and a rising agent, you shouldn’t substitute regular milk. You can either purchase buttermilk, or make your own buttermilk substitute at home.

WHERE TO BUY BUTTERMILK
Buttermilk is usually sold in the refrigerated portion of your grocery store, near other milk products like sour cream and heavy cream. It is usually sold in small cartons or bottles.

HOW TO USE POWDERED BUTTERMILK
Powdered buttermilk or buttermilk powder is a shelf stable powder that makes buttermilk when combined with liquid. To use it in a recipe, simply combine the powder with either milk or water by stirring. The general ratio for buttermilk powders is 1 part buttermilk powder to 1 part liquid.

HOW TO MAKE BUTTERMILK
You can make traditional buttermilk by making your own butter at home. To make your own butter you will need heavy cream. You can follow THESE instructions to make butter in a mason jar. If you need a quick and easy option, simply place heavy cream into food processor and process until the heavy cream turns into whipped cream. Continue processing until the cream solidifies and butter forms. The remaining liquid is buttermilk.

HOW TO MAKE A BUTTERMILK SUBSTITUTE
OPTION ONE: BUTTERMILK SUBSTITUTE WITH LEMON JUICE
Add 1 tablespoon of lemon juice to regular milk. Let stand 5 minutes.The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.

Rachel squeezes half a lemon into a measuring cup of milk

OPTION TWO: BUTTERMILK SUBSTITUTE WITH WHITE VINEGAR
Add 1 tablespoon of white vinegar to regular milk. Let stand 5 minutes.The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk. Other vinegar options are not a good replacement for white vinegar.

Rachel adds a tablespoon of white vinegar to a measuring cup of milk

OPTION THREE: BUTTERMILK SUBSTITUTE WITH CREAM OF TARTER
Add 1 3/4 teaspoon of cream of tarter to regular milk. Stir. Let stand 5 minutes.The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.

Rachel stirs in a tablespoon of cream of tartar into a measuring cup of milk

Having trouble remembering all your options? Here is a great cheat sheet for making your own buttermilk substitute at home.

Buttermilk Substitute Cheat Sheet: Buttermilk Substitute = 1 cup milk + 1 tablespoon lemon juice OR 1 tablespoon white vinegar OR 1 3/4 teaspoon cream of tartar

07/04/2022

Most Amazing chocolate cake ever. This cake has brought many clients to me and I will be sharing it with you free.

Ingredients

butter and flour for coating and dusting the cake pan

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract.

INSTRUCTIONS
Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy.

Add in buttermilk, eggs, and vanilla extract and beat until combined.

Add in flour, baking powder, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.

Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting with your favorite frosting.

16/11/2021

PUFF PUFF
RECIPE FOR 750g ( About 100 pieces)
1. 750g of flour
2. 2½ table spoons of active dry Yeast
3. 1 table spoon of Fresh pepper
4. A pinch of salt
5. 2 eggs (optional)
6. 100g of powdered milk
7. 220g of sugar
8 Water 2½ cup
9. Oil for frying

PROCESS
1. Measure your yeast inside a bowl, add a little warm water inside, cover and set aside to set.
2. Pour your sieved flour inside a bowl, add your salt, sugar,milk and mix
3. Add your eggs,yeast and your warm water and mix thoroughly
4. Finally add your fresh pepper,mix, cover and keep to rise for like 45mins/ 1hr before you start frying as shown in the video.
5. After frying, always keep on a paper towel or serviette to drain out the oil

Enjoy!

BlossomRuby

10/09/2023

01/03/2023

17/02/2023

17/02/2023

29/08/2022

29/05/2022

16/05/2022

25/04/2022

15/04/2022

14/04/2022

13/04/2022

12/04/2022

10/04/2022

07/04/2022

16/11/2021

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