Baking tips and tricks every Tuesday
Like I tell all my onsite and online students, just like every other business, small chops making has its essential starter packs. These are things that are ‘must-have’ for the craft. See video demonstration here for small chops starter pack. SMALL CHOPS BUSINESS STARTER PACK Read More
15 Small Chops Pro Tips I wish I knew before. Yes my years of experience as a small chops vendor (6 years plus) has earned me the bragging rights to share 15 SMALL CHOPS PRO TIPS See a live video demonstration here By following these Read More
The harmattan season is upon us. Cakes tends to dry out faster. Here are Sussy’s Cakes proven ways to keep your cakes moist to the last bite If you enjoyed today’s tip, kindly SHARE, LEAVE US A COMMENT HERE, and LIKE. This way you help Read More
This is that perfect no fail Simple Sugar Glaze Recipe that can be made into different variants and customised into different flavours. Yeah it’s Tuesday where I share my BAKING TIPS and for this season of sharing this is my “Merry Christmas” gift to you Read More
Here’s my Super Moist Sponge Cake Recipe that strikes a unique balance between air/fluffy and moist. THE BEST SPONGE CAKE EVER!
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
Just use Brown Sugar Brown sugars are most commonly used in cakes to add volume, as well as colour and flavour. The style of cake each should be used in, however, hugely varies. It could be light or dark in colour. I have a post Read More
This is why you should never knead a Pastry Dough 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 Read More