On my YOUTUBE CHANNEL, I hit 1000 subscribers recently and I promised prior to now that I would share my most anticipated Commercial bread recipe, or what we in Nigeria know as ‘Nigeria bread’ or ‘Agege bread’. Well, I would be making an executive version Read More
It’s exactly 2 weeks to Valentine! And one of those cakes that ‘RULE‘ the day is the RED VELVET CAKE recipe! And I am going to share my all time favorite, super moist, super fluffy, super buttery RED VELVET CUPCAKE RECIPE! I have Read More
Whether you are looking for a tasty lunch, a delicious dinner or a late night snack, you can’t go wrong with a shawarma. Shawarma, one of the world’s most popular street food, is a Middle Eastern cuisine made from marinated meat that Read More
My Crazy cupcake recipe is one amazing recipe that gives you endless flavour; endless possibilities! You are literally in charge.
Here’s the crunchiest Hash Browns recipe ever that’s better than take-out!
Here’s my Super Moist Sponge Cake Recipe that strikes a unique balance between air/fluffy and moist. THE BEST SPONGE CAKE EVER!
Super creamy and moist butter based Oreo Cake recipe. Easiest Oreo cake recipe. Oreo Cake recipe for large batter.
My very Perfect Puff-Puff Mix recipe is that final stop; that ultimate guide to all your Puff-Puff issues and to making “PUFF-FECT” delicious, and dangerously irresistible Puff-Puff anytime!
Single acting and Double acting baking powder can be used interchangeably in a given recipe. It’s Tuesday and it’s #bakingtipswithsussan
This #bakingtipswithsussan today is not for you if YOU’RE NOT READY to practically and painstakingly set a motion of positive change for your cake business this year.
Let me ask you what’s your method for storing Donuts? So you bought a box of Donut from your favorite vendor or brand OR you made them yourself either using my RING DONUT Recipe or FILLED DONUT recipe; or you used your recipe, but you’re Read More
Brown sugars are most commonly used in cakes to add volume, as well as colour and flavour. The style of cake each brown sugar should be used in, however, hugely varies. Brown sugar could be light or dark in colour. I have a post dedicated Read More
Kneading or over handling Pastry dough will activate the development of gluten which will in turn toughen the pastry.Your pastry will shrink when baking and the end product will be chewy.This is one reason why you should avoid using a stand mixer when working with Read More