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, March 29, 2011

Guess who?

11:53 AM | Posted by Anonymous


Just have a look who've been spotted wearing our Cherri design....



None other than the ever popular Cinnabon!

Those distinct little sweet, sticky buns has made it as a wedding cake, complete with Three for Tea cupcake wrappers

We can also chirp very loudly that this is predicted to be the trend to watch for all kinds of cakes this coming season - decadent, delectable & different!

For any queries contact: Kelly / info@cinnabon.co.za

AE

Pics: cinnabon


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Wednesday, March 16, 2011

Baking Fun in PE

3:48 PM | Posted by Anonymous

We simply love the Mini Chef's Club at The Baking Shop!

Learning to understand nutrition as well as basic cooking skills at an early age is just something that naturally gets our vote

For more details & other exiting courses like “Working with chocolate”, Easter workshops, Baking Parties & more – contact Janice @ orders@thebakingshop.co.za




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8:29 AM | Posted by Anonymous

The children have a standing order with Riana when she travels. She always returns with Reese’s Peanut Butter Cups

Created in 1928 by Harry Burnett Reese, 15 variations are now sold by The Hershey Company everywhere but here. It is just impossible to find locally. I’ve popped into sweetshops everywhere from Musina to Cape Town, at airports & even into shops at casinos after a show to find these elusive nutty wonders for my little wonders. (Might the perception that all of us are biltong chomping rangers, riding bareback on giraffes have something to do with it?)

I’ve just about given up when I recently saw a recipe for peanut butter cup brownies. There’s just nothing like a little recipe-action to awaken the tiger (or leopard, then) in me

I am going to look past the 7gazillion kilojoules per serving, the fact that I’ll have to source it from the other side of the globe & get baking!

Just imagine those appreciative little chocolate-&-peanut butter smiles


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Tuesday, March 1, 2011

And the winner is......

3:00 PM | Posted by Anonymous

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

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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