Baking Tips

SUPER MOIST SPONGE CAKE RECIPE (Large Batter Recipe)

SUPER MOIST SPONGE CAKE RECIPE (Large Batter Recipe)

Here’s my Super Moist Sponge Cake Recipe that strikes a unique balance between air/fluffy and moist. THE BEST SPONGE CAKE EVER!

BUTTER BASED OREO CAKE RECIPE

BUTTER BASED OREO CAKE RECIPE

Super creamy and moist butter based Oreo Cake recipe. Easiest Oreo cake recipe. Oreo Cake recipe for large batter.

PERFECT PUFF-PUFF MIX RECIPE

PERFECT PUFF-PUFF MIX RECIPE

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

SINGLE ACTING AND DOUBLE ACTING BAKING POWDER

Single acting and Double acting baking powder can be used interchangeably in a given recipe. It’s Tuesday and it’s #bakingtipswithsussan

CAKE PRICING: MY PRACTICAL ULTIMATE GUIDE

CAKE PRICING: MY PRACTICAL ULTIMATE GUIDE

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.

Best method of storing leftover Donuts!

Best method of storing leftover Donuts!

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

Use Brown Sugar instead!

Use Brown Sugar instead!

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

Why you should never knead a Pastry Dough

Why you should never knead a Pastry Dough

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

The importance of Chilling Pie dough

The importance of Chilling Pie dough

The gluten strands in pie dough is given enough time to relax when chilled. Apart from chilling the ingredients and the dough after mixing, it’s important to also chill at intervals when rolling. Chilling hardens the fat in the dough and helps the crust maintain Read More

SUPER FLUFFY PANCAKE RECIPE | Method 1

SUPER FLUFFY PANCAKE RECIPE | Method 1

Whether with jam, or drizzled with any SYRUP of your choice, topped with butter, or accompanied with your favorite fruit, you will agree with me that these babies are not only delicious, but also very simple to make. On this week’s episode of my fool Read More