cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

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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


079 493 2217



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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


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!!





· 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.