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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Tuesday, March 1, 2011

And the winner is......


You get all kinds of trophies

One of them being a shiny cup that serves as a reward for a specific achievement



Another, the taxidermied showpiece of a triumphant hunt

Sadly we have neither of these to give away at the moment (if we had this gorgeous deer, I would have had a very hard time giving it up, so it’s just as well..)

But because we believe in service, quality & excellence (& believe it should be rewarded) we simply have to give KADIES the “Best Stockist Award” anyway.

Sorry people- we know a trip to Valencia is actually due, but our enduring appreciation will just have to do this time.

Heidi, John & their team are simply a delight to work with & we at Three For Tea give them 2 thumbs-up based on our dealings with them as well as the excellent feedback we receive from the public

So all that’s left to say is: Congratulations & WELL DONE KADIES! It’s a real pleasure doing business with you

Images: thisisloveforever.com / ufh.ac.za

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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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