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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Wednesday, June 22, 2011

The first proper dish I ever cooked completely on my own (aged around 12, I must add..) was a Bobotie recipe from KyK & Kook by Erina Bezuidenhout. What a visionary! This woman opened a whole new world for me.

Kyk & Kook / Look & Cook is a set of recipes for beginners that was published in the 70’s (hence the chic styling!) Its’ easy to understand text & step-by-step instructions with photographs was a treasure trove for my little culinary disposed brain.

Each recipe starts with a list of ingredients (with photos) & even a list of the utensils you will need (with photos). OK – there are pages-upon-pages of steps & photographs. (Step1- take a measuring cup / Step 2- take the flour / Step 3- measure out 1 cup of flour in the measuring cup…) Who cares! No longer did I have to wait OR ask when I wanted to create my next gastronomic masterpiece - Ms Bezuidenhout got me dreaming about making “Skelvispastei” & “Soetpatats met lemoensous” in school time.

One of these recipes is for a chocolate cake. Not any old chocolate cake. A foolproof chocolate cake that a child can make. A rich, fluffy, chocolate cake that fills the whole house with a fudgy smell while it bakes. A chocolate cake that you can make for your mom on her birthday or for guests that’s coming over the weekend & receive all the credit for. It also includes a very peculiar date filling & butter icing. I realised after the first cake that I’ll have to ditch the filling, but the stains & blots on the pages confirms that it’s still my most enduring chocolate cake recipe today.

Although I tweaked the soetpatas along the way & found greater things to do with a piece of beautiful Haddock, these recipes laid the foundation for my gastronomic interests & gave me a burning desire to try & taste new and exciting things – THANKS MOM!





· 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.