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

Edible glue are used for securing decorations(flower, bow, characters,etc) to fondant covered cakes. There are several glues that could perform this function ranging from water, melted chocolate, royal icing,etc. ... And for a neater work, our edible glue recipe is recommended because of it's transparent colour and it's adhesive strength. Ingredients •½ teaspoon tylose powder •5 tablespoon Warm Water • Container Procedure • Put your tylose powder in a container • Add warm water and mix with a fork to break the tylose lumps • Cover and refrigerate the mixture overnight, this would allow the mixture to set • Take the mixture out of the fridge ( by now the mixture should have the consistency of a syrup) • Add tylose powder, if the mixture is thin • Add  water (little at a time), if the mixture is thick This Edible glue is perfect for securing small decorations, royal Icing should be used for bigger decorations.    When making decoration wit

Pastillage is a hard sugar dough when dry. Pastillage is perfect for sculpting hard sugar crafts like 3D heel and building characters. It is made using icing sugar, gum tragacanth or its chemical derivatives and egg whites.     When working on Pastillage, time is the main factor to be considered as Pastillage sets and dries out really quickly. Pastillage can be further smoothened after it has dried using sand paper.     The Pastillage recipe below is easy to make and can be made in a short period of time. Ingredients • 500g icing sugar • 2 egg whites • 3 teaspoon gum tragacanth/ CMC • Corn Flour(for kneading) Procedure • Put egg whites in a clean mixing bowl • Sift in icing sugar and gum tragacanth • Mix till it's well incorporated • Transfer it to a clean working surface and knead with corn flour • Wrap Pastillage with a cling film and store for 24hours before use or till when it is needed. This makes it more pliable and easy to work it.  

This Sponge cake recipe is a butter based sponge cake with a fluffy and firm texture... This Sponge cake is sooo yummy!    There are few twists used in this recipe and can be used for any other cake recipe to help retain its moisture. • Bake the cake over a hot water bath. • Line your baking pan with a parchment paper Ingredients • 300g All purpose flour • 3 tablespoon corn flour • ½ teaspoon salt • 1 cup Sugar • 8 tablespoon unsalted butter • 6 Eggs • 1 teaspoon baking powder • 10 tablespoon Milk • 1 teaspoon vanilla extract • ¾ teaspoon cream of tartar/ Vinegar/ Lemon juice Method • Mix your dry ingredients (Flour, corn flour, baking powder and salt) together • Grease and flour your baking pan • Preheat your oven • Separate egg whites and yolks • On a low heat, heat butter and milk for 2 minutes • Remove  butter and milk mix from heat, add ½ cup of sugar and egg yolk ( one at a time) and mix using a whisk • Fold in dry ingredients until it is well incorpo

Royal icing is a type of non-rolled icing made using confectioner sugar, meringue powder, egg whites, lemon extract and other ingredients.    Royal Icing has different types based on ingredients used, the traditional egg white Royal icing and the meringue poeder type. The meringue powder type has no egg whites in its recipe.    Royal icing is used in decorating cookies, gingerbread houses, cupcakes, for small cake decorations and to make drips on covered cakes. Royal icing is easy to make, requires few ingredients, sets quickly and dries hard. Its hard structure makes it resistant to easy cracking.    The recipes below is a guide to making the most amazing Royal icing... • Traditional Egg whites Royal Icing Recipe Ingredients 4 Egg whites 4 cups confectioner sugar 1 teaspoon lemon extract 1 teaspoon oil free flavouring Food colouring of choice(optional) Method Always make sure your mixing bowl is Grease free as this will affect the consistency of royal icing. ✓In

When baking, there are these ingredients we have in small and insufficient quantity or we just can't get them nearby, instead of halting our baking, we've put together few ingredient substitutes you could easily put your hands on when you can't get the real ingredient around or probably you just want the preservatives and chemical free ones since the substitute will work just fine.    The substitutes are those that could be used in most recipes that calls for the real ingredients except in few cases. These ingredient substitutes can be made using must haves ingredients in our kitchen, they are easy to make and can also be made in a lesser time.    This can help to prevent storing unfinished ingredients since the needed quantity can be easily made and used at once. • Buttermilk The real buttermilk is the luquid left behind after churning buter out of cultured cream. Buttermilk are used in dessert cakes (e.g chocolate cake, red velvet cake,etc) due to its acidity wh