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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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.
· 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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