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


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Wednesday, July 14, 2010

Cake pops... aren't they just... ! ♥

Ok - I've seen a lot of cool things in my life - but - other than our cupcake wrappers, these cake pops from are just so pretty, funky and an AWESOME idea to fix your flopped cake stuck in a pan!

These pops are essentially cake truffles on a stick and are very simple to prepare: Bake a cake, mush it up with frosting, roll it into balls, insert a stick, and dip it in chocolate! These things really are a hit with kids because they are so fun, but adults seem to enjoy the delicious truffle-like confections equally well.

Want to make some? Go to


shikamilo said...

Awesome! Can't wait to try them.

Sanet @ 34Tea said...

So... I tried but, I have not conquered! 

I take my hat off to the ladies from Bararella, it looks easy and so so so pretty but boy!

To me it tasted like rolled trifle and as you know I’m not keen on trifle and I’m also not fond of baking chocolate – maybe I should’ve tried normal chokkies.

Secondly you have to know your skill to dip and dry and decorate at the same time, as you cant hold the pop still to insert arms, legs and decorations – its an impossible task to get the pop decorated before the chocolate hardens.

Nevertheless, I tried it and most probably will come up with something similar but more PROUDLY South African. Please send us your pics if you have mastered the skill?



· 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.