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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


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Annetjie
079 493 2217
info@threefortea.co.za

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Thursday, August 11, 2011

To tea or not to tea


According to Wikipedia “..Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking…"


I simply have to add hot chocolate to that equation now

On a recent trip to Lesotho we've decided to surprise the kids with a hot cuppa. After (a very cold) frolic in the snow, we waved the magic baby-cadac right there on the side of the road & presented them with an offering of a steaming cup of hot chocolate


We were totally bowled over by the combination of their grateful expressions, chocolate covered moustaches, twinkling eyes & steam rising from the cups against the backdrop of the mighty ‘Berg


Defined by the way it was made & consumed, the way we interacted & the aesthetics surrounding it

That will be my version from now on, anyway....

AE


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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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