Tag: Baking tips with Sussan

15 SMALL CHOPS PRO TIPS I WISH I KNEW BEFORE

15 SMALL CHOPS PRO TIPS I WISH I KNEW BEFORE

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

Proven ways to keep your Cakes Moist to the last bite in 2024!

Proven ways to keep your Cakes Moist to the last bite in 2024!

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

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.

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!

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

Why you should never knead a Pastry Dough

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 you should avoid using a stand mixer when working with 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