cake wrapper

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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Thursday, September 16, 2010

Spring = picnic

With Spring in the air we’ve got two things on our minds: picnic & le grande piquenique

South-Africa has got it all for the feast: gorgeous weather, quilts by Granny, beautiful, beautiful scenery, juicy summer fruits & hopefully good friends for everyone....

The only thing I would love to include are these eye-catching wooden utensils from V&A Museum Shop in London. Biodegradable, stylish & elegant- what more can you ask for in picnic tools?

Bringing a little elegance to the party, I could just picture the husband with a piece of ripe watermelon dripping from one of those well-designed handles

Hope to find them here soon

Or go to London soon

& have a picnic vèry soon......

AE

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

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