EveBake

Hey guys, thanks for stopping by to read this post, do search through my blog for other fondant related posts and more...    Fondant can be very tricky to work with during Harmattan as the air is dry and absorbs moisture quickly from fondant and hence there is a resulting cracks on your fondant, if not worked upon on time. Fondant could also develop a dent(Elephant skin) and this reduce the aesthetics of a fondant covered cake      To avoid these, one must put every other thing aside when working with fondant to avoid it from cracking as it would have dried up at the time of attending to other things...     Aside the time factor that requires close attention, you might need to adjust your fondant recipe as thus; • Edible Glycerine: Use enough edible glycerine on your fondant during harmattan as it would help retain it's  moisture unlike during rainy season when you could toss it away from your recipe as it could cause sweating • CMC/Tylose: The main function of CMC in

This recipe is amazing for making a deliciously tasty chocolate cake, the recipe is easy to o make and there's certainty for desired result as long as the recipe is carefully followed.  The butter and oil based chocolate cake is a mildly moist chocolate cake and not as moist compared to the oil based recipe... it's fluffy and simply amazing! Ingredients • 180g Flour • 20g Corn flour • 50g Cocoa powder • ½ Cup water • ½ cup sugar • 250g egg •200g Butter • ½ tspSalt • 100ml Vegetable oil • 1 cup Buttermilk • 1 teaspoon Baking powder • ½ teaspoon Baking Soda • 1 teaspoon Vinegar Procedure • Sift your Flour, add corn flour, salt, baking soda, baking powder and cocoa powder and mix properly • Preheat your oven • Grease your baking tin • Cream your butter and sugar as you would for a regular vanilla cake • Add the oil • Add some of your eggs and mix • Add Buttermilk while alternating it with your seasoned flour ( always fold in flour using a wooden spoo