Hello lovely people Decorate this fault line cake with me Part 1 #GsTasty #BC'ians #Happiness #Nakupenda

Hello BC'ians, trust you had a lovely Easter Celebration? Join me as I get a heart shaped cake from a round cake 😁 Your humble Port Harcourt Baker #GsTasty #BC'ians #Happiness

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

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

When you thought you have seen it all, we come with another Banga Here is our BLOW OUT Cake #BC'IANS #Gstasty #Happiness

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

Creativity, what do you think was used for the passage of the Fire? Let's discuss #Happiness #BC'ians #GsTasty

Methods of GREASING Baking Pan for Cakes There are various methods one used in greaing baking pans 1) spraying of pan grease 2) use of oil, it can be vegetable oil, olive oil canola oil etc. 3) the use of soft margarine or vegetable shortening to rub the pan with a brush 4) application of margarine then dusting with a little flour 5) lastly lining the pan with Parchment paper or baking sheets For very moist cakes or oil based cakes I recommend the lining of the pan with a parchment paper For moist cakes no 4 goes then for heavy or dense cakes any of them can go for it You can name yours in the comments My preferred method for now is no 4 and occasionally no 5 I hope this helps Your humble Port Harcourt Baker #GsTasty #Happiness #BC'ians #Nakupenda

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

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 😁

Cake Textures There are different cake textures specific to individual preferences Some like it moist, some dense, some like chewy etc I have a course mate then who told me she prefers her cake to be like bread 😯, well that was her preference Below are some of the various cake textures and their examples Soft & Airy: Angel food cake, sponge cake, or chiffon cake offer a light, fluffy texture that melts in the mouth. Dense & Moist: Butter cakes, pound cakes, or Bundt cakes have a rich, crumbly texture. Chewy: Shortcakes, bread pudding, or cookies can offer a satisfyingly chewy texture. Moist & Tender: Carrot cake, Red Velvet cake, or chocolate cake provide a moist, Vanilla, tender crumb. Crispy: Brownie crusts, cookies, or some cake decorations can have a crispy texture. Creamy: Cheesecake, mousse, or layered cakes with creamy fillings provide a smooth, creamy texture Here are some of them, you can add more to the list Which is your favourite? As for me, it depends on the mood or what I feel like eating at a certain time 😁😁 Always remember we are your sure plug for your Cakes and we work specifically according to our Customers Preferences Location: Rumuokoro Port Harcourt #GsTasty #Happiness #Nakupenda

The importance of measuring your Cake batter before baking I've seen people bake with eye measurements, yes if you don't have a scale, this can go but if you want to ensure proper and even results after baking, measuring your batter is very important. Below are some stated importance. 1. Consistent Baking Results: Baking is a science, and precise measurements are essential for replicating successful recipes. Accurate measurements ensure consistent results, even when baking multiple cakes. 2. Rise and Structure: The amount of batter you pour into a pan directly impacts the cake's rise and final shape. Using the correct amount of batter ensures a properly risen cake without overfilling the pan. 3. Baking in Bulk: For professional bakers or anyone baking multiple cakes, precise measurements are crucial for ensuring all cakes are the same size and bake evenly. 4. Mastering Baking Skills: Learning to measure accurately is a fundamental skill in baking and is a stepping stone to becoming a more confident and successful baker For my 6" pan I prefer using 500g cake batter and 700g batter for my 8" pan. I am sure we all have our own measurements I hope this helps Your humble Port Harcourt Baker #GsTasty #BC'ians #Happiness #Nakupenda