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ABOUT US

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 http://www.threefortea.co.za/ to view the entire range


CONTACT DETAILS

Annetjie
079 493 2217
info@threefortea.co.za

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Wednesday, July 7, 2010

It can do much more than just "keep the doctor away"



I Found this delightful idea on www.southafricanfoodies.co.za


"Apple Candles: The next time you have a dinner party, instead of using your normal candles to achieve a cosy atmosphere, try apple candles. Core the apple and place a tea light candle into the hollow opening, the metal around the tea light will prevent the apple from burning and best of all, apples float, which means you can create your very own homemade floating candles."

With South Africa producing wonderful apple varieties such as Fuji, Granny Smith, Pink Lady, Royal Gala, Starkimson, Sundower and Red Chief, we should make much more of this bounty
How about baking a Tarte Tatin to celebrate the woody winter smells? Traditionally served warm with double cream, crème fraîche or vanilla ice cream, I find the tangy yummy-ness of crème fraîche the perfect partner
The only tricky part is getting the pastry just right – but oh, the fulfilment of slicing through the crunchy top, spooning through the soft, vanilla-baked apples & seeing the caramel making a pond of heavenly liquid gold is worth the effort in 70 fold (& worth the wait while it bakes & your husband stands, spoon-tapping on the kitchen counter, staring at you as if YOU decided on the baking time!)
Come on, try it – you will not be disappointed. And maybe get a surprising gesture from the spoon-tapping loved one...just for trying

http://www.bbc.co.uk/food/recipes/tartetatin_80584

*Apples makes out 43% of SA’s soft fruit export

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STOCKISTS

BAKING TIPS

· 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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