Eniire Bakers' Needs

Eniire Bakers' Needs One stop shop for all your baking needs

Yum Yum...do well to patronize us
02/06/2022

Yum Yum...do well to patronize us

Still very much in business
02/06/2022

Still very much in business

Let it be red....a simple recipe for this is coming
02/06/2022

Let it be red....a simple recipe for this is coming

RED VELVET CAKE RECIPEINGREDIENTS• 1½ cup Vegetable oil• 2½ cup Flour - Sifted• 1 cup Buttermilk• ½ teaspoon Salt• 2 tab...
20/02/2022

RED VELVET CAKE RECIPE

INGREDIENTS
• 1½ cup Vegetable oil
• 2½ cup Flour - Sifted
• 1 cup Buttermilk
• ½ teaspoon Salt
• 2 tablespoon Cocoa powder
• 2 tablespoon Red Colour
• 1½ Cup Granulated Sugar
• 1 teaspoon Vanilla flavor
• 2 eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vinegar

Preparations Of Red Velvet Cake Recipe

Preheat your oven to 180 degrees. Grease pans with butter, margarine or vegetable oil. After that, coat the pan with flour by sprinkling flour on the grease and shaking it to evenly distribute.
This will help the cake not to burn and also come out easily from the pan after baking. You can also use 2 or 3 cupcake papers at a time so that the design on the cup cake will not be covered by oil

Traditionally red velvet cake is made with vegetable oil but you can use butter as substitute. Cream the oil and sugar together until light and fluffy. Add one of the eggs and beat until well mixed then add the other and mix very well.

Make a paste of cocoa and red food colouring and add to the creamed mixture. Mix salt, vanilla and buttermilk together (to make buttermilk, put one tablespoon of vinegar in a 1 measuring cup, and then add enough milk to fill the cup and allow to sit for 5-10 minutes).

Now add the milk mixture and the flour to the creamed mixture bit by bit. Divide the flour into three parts and the milk into two.

First add the flour to the creamed mixture, add milk, add flour, then add the remaining milk and lastly add flour. Always end with flour.

Mix the baking soda and vinegar in a cup. It will start foaming immediately. Gently fold it into the cake. Folding means adding ingredients without beating or mixing vigorously.

Just run the spatula around the sides of the bowl and gently raise the spatula so it’s like trying to scoop the batter or turn it over.

Put the batter into the pan and bake until a knife or toothpick inserted into it comes out clean.

16/02/2022

PERFECT FONDANT RECIPE

1. Sift Icing sugar-1.5kg (any type works well)

2. CMC- 1tbsp

3. Gelatin- 1tbsp + 1tsp

4. Glucose- 1/2 cup(half cup)

5. Water- 1/2cup (half cup) room temperature.

PROCEDURE
*Pour your CMC into your sifted icing sugar, mix and keep aside.

*In an empty bowl, pour your water, sprinkle your gelatin over it, mix it to blend, using a wooden spoon or a normal eating spoon.

*Place a pot of water on fire, once it's a bit hot, place your gelatin mixture in it and keep stirring until it completely dissolves.

*Scoop your glucose and turn it into your gelatin mixture and stir to dissolve.

*After it has dissolved, remove from fire and turn it into your mixed icing sugar and CMC.

*Knead in until it forms a dough and no longer sticky.

*If you are not using it almost immediately, please tie in a clean polythene bag and keep for further use.

*Why I used 1.5kg icing sugar is because even if you have a smaller cake you can cover conveniently and make designs.

*Always make more fondant that is have in excess.

BASIC INGREDIENTS FOR FONDANT1. ICING SUGAR2. WATER3. CMC4. GELATINE5. GLUCOSE_*𝐂𝐌𝐂* is an 𝐚𝐠𝐞𝐧𝐭, 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐞𝐫, 𝐟𝐢𝐥𝐦 𝐟𝐨...
16/02/2022

BASIC INGREDIENTS FOR FONDANT
1. ICING SUGAR
2. WATER
3. CMC
4. GELATINE
5. GLUCOSE

_*𝐂𝐌𝐂* is an 𝐚𝐠𝐞𝐧𝐭, 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐳𝐞𝐫, 𝐟𝐢𝐥𝐦 𝐟𝐨𝐫𝐦𝐞𝐫 𝐨𝐫 𝐭𝐡𝐢𝐜𝐤𝐞𝐧𝐢𝐧𝐠 𝐚𝐠𝐞𝐧𝐭.This 𝐢𝐬 𝐭𝐡𝐞 𝐦𝐨𝐬𝐭 𝐰𝐢𝐝𝐞𝐥𝐲 𝐮𝐬𝐞𝐝 𝐚𝐝𝐝𝐢𝐭𝐢𝐯𝐞 𝐟𝐨𝐫 𝐫𝐨𝐥𝐥𝐞𝐝 𝐟𝐨𝐧𝐝𝐚𝐧𝐭 𝐔𝐬𝐞𝐝 𝐭𝐨 𝐠𝐢𝐯𝐞 𝐅𝐨𝐧𝐝𝐚𝐧𝐭 *𝐠𝐮𝐦𝐩𝐚𝐬𝐭𝐞* 𝐥𝐢𝐤𝐞 𝐪𝐮𝐚𝐥𝐢𝐭𝐢𝐞𝐬 𝐭𝐨 𝐛𝐞 𝐦𝐚𝐝𝐞 𝐢𝐧𝐭𝐨 𝐛𝐨𝐰𝐬,𝐟𝐥𝐨𝐰𝐞𝐫𝐬, 𝐟𝐢𝐠𝐮𝐫𝐞𝐬, 𝐨𝐫 𝐝𝐞𝐜𝐨𝐫𝐚𝐭𝐢𝐯𝐞 𝐚𝐜𝐜𝐞𝐧𝐭𝐬 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐟𝐨𝐧𝐝𝐚𝐧𝐭 𝐭𝐨 𝐝𝐫𝐲 𝐩𝐫𝐨𝐩𝐞𝐫𝐥𝐲 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐝𝐞𝐬𝐢𝐠𝐧𝐞𝐫❜𝐬 𝐢𝐧𝐭𝐞𝐧𝐝𝐞𝐝 𝐬𝐡𝐚𝐩𝐞𝐬.

_*𝐆𝐥𝐮𝐜𝐨𝐬𝐞* 𝐢𝐬 𝐮𝐬𝐞𝐝 𝐢𝐧 𝐭𝐡𝐞 𝐦𝐚𝐤𝐢𝐧𝐠 𝐨𝐟 𝐫𝐨𝐥𝐥𝐞𝐝 𝐟𝐨𝐧𝐝𝐚𝐧𝐭 𝐢𝐜𝐢𝐧g.𝐈𝐭 𝐡𝐚𝐬 𝐚 𝐯𝐞𝐫𝐲 𝐭𝐡𝐢𝐜𝐤 𝐜𝐨𝐧𝐬𝐢𝐬𝐭𝐞𝐧𝐜𝐲.It makes it its form into paste and hold together

_*Gelatine* gelatin keeps the sugar pliable and creates a dough-like consistency

Three (3) secrets to getting the perfect fondant icing everytime1. ALWAYS MEASURE YOUR INGREDIENTS (conscience is not a ...
16/02/2022

Three (3) secrets to getting the perfect fondant icing everytime

1. ALWAYS MEASURE YOUR INGREDIENTS (conscience is not a measuring cup)

2. ALWAYS SIEVE YOUR ICING SUGAR

3. ALLOW YOUR FONDANT REST AFTER MAKING IT BEFORE COVERING CAKE TO GET IT FIRM (This would save you from a sweating and melting fondant)

FOUR (4) MISTAKES YOU MUST NEVER MAKE WHEN MAKING A PERFECT FONDANT1. NOT SIEVING YOUR ICING SUGAR BEFORE USE (you'd hav...
16/02/2022

FOUR (4) MISTAKES YOU MUST NEVER MAKE WHEN MAKING A PERFECT FONDANT

1. NOT SIEVING YOUR ICING SUGAR BEFORE USE (you'd have a fondant with seeds particles)

2. ADDING IN EXTRA GELATINE AFTER MAKING FONDANT BECAUSE YOU FEEL IT'S TOO HARD (softness and melting is knocking on the door)

3. ADDING EXTRA GLUCOSE BECAUSE YOU FEEL IT WOULD MAKE YOUR FONDANT FORM TOGETHER WELL (Too much glucose will cause the fondant to be too sticky and difficult to use)

4. MANAGING FONDANT BY ROLLING IT TOO THIN WHEN YOU HAVE A BIGGER CAKE TO COVER (Cracks and tear in the fondant is just a call away)

What we do.... Grateful
14/02/2022

What we do.... Grateful

Happy Sunday from here. What do you know about baking powder and baking soda???Baking Soda vs. Baking PowderThe surprisi...
13/02/2022

Happy Sunday from here.
What do you know about baking powder and baking soda???

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!

This is a helpful tips all thanks to ISBC online school
11/02/2022

This is a helpful tips all thanks to ISBC online school

Good evening everyone. I think this is a helpful tips for upcoming bakers.🤔 If you don't know the right buttercream and ...
04/02/2022

Good evening everyone. I think this is a helpful tips for upcoming bakers.

🤔 If you don't know the right buttercream and icing quantity to use for baking a cake, see attached images for a comprehensive reference guide.

➡️ Data by www.cakeboss.com

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Ilorin

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