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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Friday, November 11, 2011
1:59 PM | Posted by Anonymous

I just had to share this!


Look – I am not a chocolate girl..... (I have very fond memories of splitting a tad of dark chocolate and some icy scotch with the loved one, but that’s just about where the affair ends)

This masterpiece (cliche, cliche, but it would be an injustice to call it anything but that) is the product of a collaboration between Japanese architect and designer Oki Sato & patissier Tsujiguchi Hironobu, the man behind Tokyo's boutique dessert shops Mont St.



The gourmet chocolate pencil set includes a special "pencil sharpener" for grating over your dessert & comes in a number of different blends with varying levels of cocoa.

The pencils operate under the concept that shavings, which are generally regarded as a waste product, are now the main focus.

Satos’ goal with this? “..providing everyday viewers with a small moment...” (How big is that?)

Wishing all of you some very “small moments” this weekend

info & pics: coolhunting.com

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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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