Sharing of ideas, beautiful cakes and confectioneries, learning new recipes, connecting with fellow bakers and lovers of Confectioneries. #passion. #kenny2024

What will you do if you were in this vendors place?

TGIF Will you appreciate this gesture or Pass? #Happiness #GsTasty #BCians

Hello BC'ians New members are welcomed to the group We will have an introduction when we are up to 20 members #Happiness #GsTasty #BC'ians

Hello lovely people, welcome to Baker's corner Let's see lovers of Confectioneries and your beautiful cake jobs #Happiness

Hello BC'dians Black and gold is a beautiful colour but there is something about black, excess addition of any colour be better black or others can make your buttercream or fondant have a bitter taste. For fondant I can recommend, you add the colour and allow to sit for a day or something hours before usage or you can cover with your white fondant then paint it black with your brush or spray your black colour on it. I hope this helps. Your humble Port Harcourt Baker 😁

Hello Lovelies❤️❤️ today we will be learning the Difference between Baking Powder and Baking Soda. From the difference, you will understand better why I said Baking is Science 😁😁 Before we state the differences, we know baking soda is usually used in making Red Velvet cakes hence the first picture but in recent times, due to creating of recipes and lots of experiments, one can use baking soda to make vanilla cakes as well (my favourite 😁) If you have the right recipe and can combine it properly, I tell you, using both baking powder and baking soda in baking a cake gives a desirable volume. Check out the cupcake pictures 🧁🧁 Personally I prefer using both when baking Here are the differences Baking soda and baking powder are both leavening agents that cause baked goods to rise, but they work differently. Baking soda needs an acid to react and produce carbon dioxide, while baking powder contains both a base and an acid, making it suitable for recipes without acidic ingredients. In baking cakes, baking powder is generally preferred for its versatility and ease of use in recipes without pre-existing acid components. Key Differences: Ingredients: Baking soda is pure sodium bicarbonate (NaHCO3), while baking powder is a mixture of baking soda, an acid (like cream of tartar), and a filler (like cornstarch). Reaction: Baking soda needs an acid to activate and release carbon dioxide. An example of the acid is buttermilk. Baking powder already contains the acid, so it only needs liquid to react. With this you will note that in order to use only baking soda or both of them in baking, having the right recipe is key. In our Trainings, those recipes are taught and a better understanding is gotten. You can check the flier for more details. NOTE: Students will be Providing their Materials. Your humble Port Harcourt Baker

I remember making this cake Looked for what to use to get the wood effect on the cake, couldn't find in my area Had to search YouTube for free hand ideas and finally I came up with this I look back at this cake and I am proud of myself 😎 In this field, you need to be open to different ideas, be ready to improvise and also trust that you can be able to do it. Fear and just sticking to what you know or you were thought won't take you far. It's weekend and I just thought to bring back this beauty We sure make your day beautiful Your humble Port Harcourt Baker #GsTasty #Happiness #Nakupenda

GREASING There are so many importance of GREASING your baking pan properly The major importance is that it helps prevent the cake from sticking to the pan after baking Trust me when I say, you don't want your cake to be divided when coming out of the pan. The first picture is an example of damaged cake while trying to bring it out of the pan I grease mine by applying margarine evenly in the pan then I dust it with a little flour If you don't have Parchment paper or a baking sheet, this should work for you but make sure to apply enough margarine in the pan before dusting if not, it will still stick to the pan. I hope this tip helps Your humble Port Harcourt Baker #GsTasty #Happiness #Nakupenda

This is what the money bag looks like after frying 😋😋 #GsTasty #BC'ians #Happiness #Nakupenda

Hello BC'ians, what's the greatest challenge you've faced when making or when you bought a cake? Let's discuss in the comments #BC'ians #GsTasty #Happiness #Nakupenda

Hello BC'ians, it's been a while I posted here. I will like to apologise I am working on it and hope to rectify it soon. Meanwhile let me drop this recipe for you NKWOBI RECIPE: Cow head Ugba Ngo Red oil Garden egg leaf Crayfish Onion Stock cubes Fresh and Dry peppers Native spice Ehuru Ugba Salt to taste PROCEDURE: Wash your protein, season and cook. you can use a pressure pot or throw a spoon in the pot and boil till it gets soft. Allow to cool Grind your crayfish, pepper, Ehuru and set aside Rinse your ugba with salt water and set aside wash your Garden egg leaf( I used this cos not everyone like Utazi cos of the bitter taste. I love garden egg leaf cos it's not bitter), cut and set aside slice some onions, cut some in ring form and set aside in your Bowl, pot or mortar, add your oil, pour in little Ngo and stirr, add Ngo little by little till it thickens up a little. add your grinded ingredients like in the video, add the other ingredients and mix. after adding your protein, you can taste for salt and pepper then add more if needed. Your Nkwobi is Ready to be served and enjoyed with any drink of choice. #GsTasty #BC'ians #Happiness #Nakupenda