cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

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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Tuesday, October 26, 2010

Wedding Cake Pops


I totally MELT when I see cupcakes or anything cute relating to LOVE!! So when i saw this, i simply had to share this uber cool and cute wedding cake pops from Bakerella. So tell me, how can you not say YES? !! (hows THAT for baking your cake and eating it..)

SR
Wednesday, October 20, 2010

Not that I think it’s quite enough reason to dampen any feelings of patriotism, but I really feel kind of jealous....

The 18th of October is National Chocolate Cupcake Day in America

I’m sure that a National Cupcake Day of any sorts can contribute to unity in SA a lot more than the forces in charge might envisage. Just picture people laying down their spears, pangas & voorlaaiers and picking up something sweet instead

On such a grande holiday, my nomination for this year would be:Bailey's Irish Cream and chocolate Kahlua frosted mudslide cupcakes from Endless Simmer

(http://www.endlesssimmer.com/)


Oh yes – sorry my beloved children. This is a very adult cupcake version. Maybe the cupcake of the year will be more forgiving in 2011......

Or maybe we can just replace the Bailey’s with Amarula – NOW THÁT WOULD BRING BACK SOME PATRIOTISM!!

AE

Tuesday, October 19, 2010

Happy Birthday San!


We all know that timid little office girl who sips her Rooibos in the corner, does her work & disappears without anyone noticing to have a solitary birthday cupcake at home. Well- thát girl is not Sanet! She’s the one that makes false eyelashes from Post-it notes, needs only a single stuffed horse for a puppet show & turns every photo shoot into an memorable occasion....

For you who don't know – Sanet is the “3” in Three For Tea & deserves the biggest birthday cake ever made. (Her birthday also falls on Mother Teresa day in Albania, kuptoj?)

HAPPY BIRTHDAY SISTA!

AE

Image: www.indyal.com

Tuesday, October 12, 2010

New designs available!




Wednesday, October 6, 2010

Homespun beauties

According to our latest blog poll, Vanilla is by far the most favourite icing flavour around. Although I absolutely löve vanilla beans, my choice for icing would be a little more daring. But I can tell you, doesn't matter what flavour they turn out to be - one of these little beauties from Homespun can come to my party anytime!

Find them at: http://www.facebook.com/pages/Roodepoort-South-Africa/Homespun/352917052008?ref=search

*The word vanilla comes from the Spanish vanillia, meaning "small pod"

AE


Tuesday, October 5, 2010

“How can a society that exist on instant mashed potatoes, packaged cake mixes, frozen dinners and instant cameras teach patience to its young” – Paul Sweeny

I totally agree with mr Sweeny – except when it comes to Ina Paarmans’ Instant Brownie mix. Bless her soul

My children make them all the time - & believe me when I say that the patience those two have to demonstrate while it’s baking, is nothing short of the accomplishments of a very brave soldier

The chocolaty-fudgy-brownie aroma that fills the air is enough to drive anyone crazy, but they wait....noses almost pushed against the oven door, peeping (patiently) at the timer every minute

But they wait - & that’s the big thing, the lesson, the moral of the story

..Or it might just be me craving brownies for a little guilty pleasure later..

AE

image: http://wizfix.co.uk/brown-eyed-baker/chewy-fudgy-triple-chocolate-brownies/

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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