cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper


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.

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Friday, February 11, 2011

Make cakes not war

Being lugged from shop-to-shop by my teenage daughter is nothing new... Carting from shelf to shelf in Woolies to buy about 728 Valentines’ presents for more than half the school, (although a not-so-new practice) I still do not get.

It worked like this for the past 2 centuries: you have an eye on someone, have a profound crush on someone or are deeply in love with someone (note – it is all singular). You then MAKE a card or save your lunch money for a few months to buy a card for that single person. If you are gifted /affluent/exceptionally able that person might also receive the luxury of a tasty morsel as a token of your affection

Not anymore. It now works like this: you still have an eye on someone, have a profound crush on someone or are deeply in love with someone. Your mother gives you extra pocket money to buy that special person an array of red & pink heart-shaped & heart-covered wares & she then buys the rest of the Valentines’ merchandise left over for your 727 best, best friends on Facebook. ‘Cause that’s what friends do

But, as always, I have a plan. OK – I got this plan from . "To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart."

Next year this time the house will be filled with rose essence, vanilla & citrus zest (my best friend is in a Naartjie / my other best friend in kaneel..)




· 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.