cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper


Three For Tea is the brainchild of 3 highly creative South African women who spotted a gap in the catering market - and now bring a fabulously affordable range of cupcake and cake wrappers to the event planning, catering and baking industry.

Go to to view the entire range


079 493 2217



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Thursday, July 15, 2010

Some like it hot / some like it not

All of us at Three For Tea has our own favourite cuppa.

Earl Gray, green, red cappuccino

But the one we all agree on is Spicy Chai

The word “chai” actually means “tea” in Hindi & Punjabi

The spicy brew that Westeners call Chai tea is actually Masala chai or Spice tea

This milky tea is made by combining loose leaf tea with ½ hot water, ½ hot milk, spices & a sweetener, brought to a near-boil, strained & served

Traditionally black tea & sweeteners such as jaggery / honey was used. Condensed milk sometimes substitutes both the milk & sweetener (works for us!)

The traditional Masala Chai is a strongly spiced beverage brewed with "warm" spices. It mostly incorporates one or more of the following: cardamom, cinnamon, ginger, star anise, peppercorns & cloves

The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, sometimes saffron and a pinch of salt

With the wide range of Masala Chai teabags available these days it is really easy (though not quite the same) to quickly brew yourself a cup anytime – there is even a local Rooibos version on the shelves!

It is not quite the same as when made from scratch, but will still give you that fiery milkyness that is just the thing for this bleak July weather




· Use icing sugar instead of flour when rolling out biscuits.

· To prevent cake from sticking, place the cake that has come out of the oven on a damp cloth for a couple of minutes.

· Add a pinch of baking soda to icing to prevent hardening and cracking.

· To avoid dried fruit or nuts from sinking to the bottom of a batter, coat them lightly with flour first.

· Add a few drops of lemon juice when creaming butter and sugar to make the job easier.

· Cool baked goods completely before freezing or they will end up soggy.

· 1Tbs dried yeast is equivalent to 25g fresh yeast

· To turn plain flour into self –raising flour sieve 2tsp of baking powder into 225g plain flour

· To make self-raising whole-wheat flour add 10ml of baking powder to every 250ml whole-wheat flour

· To make your own baking powder, sieve 10ml cream of tartar into 5ml baking soda

· Always chill pastry dough before rolling and cutting, as it relaxes the gluten.

· For feather light muffins stir only until the ingredients are moist. Extra stirring will make them tough.

· Bake for the minimum time given in the recipe before opening the oven door. If the door is opened too soon, it may cause some cakes to flop.

· If a cake looks as though it is browning too quickly, cover the top loosely with foil.

· If baking several cake layers, arrange them on the oven shelves so that they are not directly beneath one another.

· When measuring with a spoon, don’t hold the spoon directly over the bowl or you may accidentally add too much.

· All spoon measurements are level unless otherwise stated.

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To prevent those pesky fatty stains, all our cake wrappers are coated on the inside with a non-toxic film.