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

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

Final Part and Look Fault line cake design #GsTasty #BC'ians #Nakupenda

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

Have you heard of money bag? I wonder why it is called that If you know why, please comment let's learn Meanwhile this is one of the finger foods also known as small chops #GsTasty #Bc'ians #Happiness #Nakupenda

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

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

Part 2 #GsTasty #BC'ians #Nakupenda

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

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

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