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cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

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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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Monday, September 6, 2010

Rosh Hashanah

Rosh Hashanah to all our Jewish friends, clients and customers! May you enjoy the time with your friends and family.


Herewith a classic traditional Honey sponge Cake eaten during this time:



6 eggs, separated
1 cup sugar
3 Tbsps. honey
3 Tbsps. strong black coffee
2 Tbsps. oil
1 tsp cinnamon
3 cloves, crushed (optional)
1 Tbsp brandy
1 1/4 cups flour, 1 1/2 tsps. baking powder
Preheat oven to 350 Fahrenheit.
In a small mixer bowl beat egg whites with 1/2 cup sugar untill stiff but not dry and set aside.
In a separate bowl, cream egg yolks and 1/2 cup sugar. Add honey, coffee, oil, cinnamon, cloves and brandy. Beat until thick and light in color.
With a spatula, fold in flour and baking powder until well blended. Then fold in egg whites gently and carefully until well blended. Pour into ungreased tube pan. Bake for 1 hour. When done immediately invert on soda bottle. Cool at least 3 hours before removing so that cake will not fall. When cool, loosen edges and remove cake from pan.

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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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