cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

cake wrapper

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, May 17, 2011

A gem to behold

9:04 AM | Posted by Anonymous




These sparkly nuggets are now available locally. Brilliant edible gems & diamonds to embellish your cakes & pastries will add a little twinkle to any affair

Because it’s made from low GI sugar, it is even suitable for diabetics

How to take care of these little treasures:

  • · Because it is made from sugar, moisture from your hands can cause them to cloud over – it is advisable to handle them with tweezers
  • · Decorate only at the last minute to avoid exposure that might affect clarity
  • · Attached with any edible glue or gum paste
  • · Not recommended for use with butter icing, due to the high moisture content
  • · If they become cloudy, try brushing lightly with vegetable oil to restore clarity

Crystal Candy Diamonds & Gems are available from Jimnettes (http://www.jimnettes.co.za)

Pics: www.crystalcandy.co.za / victoriawithroses.blogspot.com


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1 comments:

Whimsical Cakery said...

AWESOME!!! NOW I CAN FINALLY BLING UP MY CAKES AND CUPCAKES!!

May 22, 2011 at 11:31 AM

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STOCKISTS

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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