“Popping” a Champagne

There are about 70 pounds-per-square-inch of pressure in an average bottle of champagne. Mishandling such pressure can cause severe injury. Here is a checklist for how to safely open a bottle of Champagne;
1. Remove the foil covering
2. Stand the bottle a rigid flat surface (a table for instance)
3. Get a towel. Keep one hand over the top of the cork with the towel between your hand and the cork. Untwist the wire cage and remove
4. Keep the towel on top of the cork with one hand and put your hand on the bottle at the point where you have a good grasp.
5. Turn the bottle-not the cork. You will feel the cork loosen a bit. Keep a downward pressure on the cork as it completely loosens and finally releases.
6. Hold the cork over the opened bottle for a few seconds to ensure the Champagne doesn’t escape
7. Pour!
Pour slowly to avoid wasting your Champagne. The liquid rises quickly because of the bubbles.

Did You Know

Did you know that ' Almonds' are rich in vitamin E. Almonds are also a good source of dietary fibre, B vitamins, calcium, Iron, etc.... Despite the positive benefits of almond, they may cause allergic reaction in some people! NUT allergy free people can order our toasted flaked almond toppings on cakes and macaroons!!!!!!!!!!!!! Sweet, yummy and healthy!



Did you know that 'pineapple" has multiple health benefits? Pineapples are helpful for digestion because they are rich in bromelain. Pineapples have anti-inflammatory effects. Pineapples are high in manganese. Pineapples are especially high in vitamin C. Pineapples are low in calories and contain no saturated fat or cholesterol. ... Our special way of making you get in that pineapple is by ordering 'our special pineapple upside down cake”, baked with lots of love just for you. Sweet, yummy and healthy



Did you know that "Oatmeal" is a soluble fibre which helps to reduce harmful cholesterol? It’s also full of iron, zinc and vitamin B. It’s also heart smart! Order our crunchy yummy deliciously healthy oatmeal cookies or our flapjacks!!

Baking tips

Baking Tips
• Never use eating utensils for measuring
• Always stir flour to loosen before measuring.
• Always mix batter thoroughly for fluffy result. However do not over mix
• Before putting batter in pan, grease pans thoroughly and evenly with shortening, butter or margarine over the bottom and on sides of pans. Sprinkle flour in pan after greasing and turn pan around till an even layer of flour is formed.
• Pat batter in pan to allow bubbles escape
• Always pre-heat oven as recommended in recipe
• Don't crowd the oven. Pans should not touch each other or the sides of the oven.
• Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.


Recipes

Basic Sponge cake


• 1 Kg Butter
• 1 kg Flour
• 1 kg Sugar
• 3 tablespoons of Baking powder
• 20 Eggs
• 36ml Flavor (Vanilla, coffee, pineapple, mocha etc.)

Red Velvet


• 1 Kg Butter
• 1 kg Flour
• 1 kg Sugar
• 3 tablespoons of Baking powder
• 20 Eggs
• 36ml Flavor
• 2 teaspoons of bicarbonate of soda
• 2 cups of butter milk
• 2 tablespoons of cocoa powder


Chocolate Cake


• 1 Kg Butter
• 1 kg Flour
• 1 kg Sugar
• 3 tablespoons of Baking powder
• 20 Eggs
• Chocolate
• 4 tablespoons browning

6 Baking Tips for Flawless Cakes

Avoid Using Cold Eggs

Sure, you know to bring the butter to room temperature, but it’s just as important for eggs—otherwise the mixture won’t emulsify properly. If you’re short on time, microwave cut-up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10 to 15 minutes.

Measure the Flour Properly

Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe.

Use a Pastry Brush to Butter the Pans

You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.

Position the Pans as Close to the Center of the Oven as Possible

They shouldn’t touch each other or the oven walls. If your oven isn’t wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation

Rotate the Pans During Baking

This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.

Cool Cakes Upside Down

This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.

Solutions for Common Cake Baking Problems

If your cake falls

It could be because your oven was not hot enough or you did not bake the cake long enough, the batter was undermixed, or too much baking powder, soda, liquid or sugar was used. To avoid this, try not opening the oven door while baking and being very accurate with measuring your ingredients.

If your cake peaks in the center

Your oven may have been too hot at the start of baking, or you could have used too much flour and not enough liquid. Again, be precise in your measurements to avoid this common mistake.

If your cake is heavy

You probably overmixed the batter when adding the flour and liquid. Also, your oven temperature could be too low, or you may have used too much shortening, sugar, or liquid.

If your cake is coarse

You most likely did not mix the batter enough. If mixing more does not resolve the problem, it could be because the oven temperature was too low, or too much baking power or soda was used.

If your cake is dry

it could be because of overbaking, overbeating egg whites, using too much flour, baking powder, or soda, or not enough shortening or sugar.

If your cake cracks and falls apart

Try not removing it from the pan too soon. Also, it could be a result of too much shortening, baking powder, baking soda, or sugar.

Frequent Baking Questions

Q: Why do cakes sink?

A: Oven door opened too soon or under baking

Q: Why do cakes crack when baking?

A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.

Q: How do you tell if a cake is cooked?

A: Sponge cake – springy to the touch, shrinking slightly from the sides of the tin. Pale golden brown in colour.

Fruit cake– fine skewer inserted into the centre should come out clean and the cake should look the expected colour, light brown for a light fruit cake, darker brown for a traditional rich fruit cake.

Q: Why do some baked cakes have a speckly top?

A: Granulated sugar used instead of caster sugar. Mixture not mixed sufficiently, sugar therefore not dissolved.

Q: Why do my cakes always seem too dry?

A: Too much baking powder. In oven for too long or not packed as soon as cool.

Q:Why do meringues weep on baking?

A: Sugar added too quickly or too much sugar added at once.

Q:Why do meringues stick to the paper?

A: Oven too hot, whites not whisked sufficiently, oiled greaseproof paper used.

Q:How do you avoid getting a cake rack mark on top of cakes?

A: Cover the cake rack with a clean tea towel or cloth before inverting the cake on to the rack.

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