tpia1: in response
to onila's thread about brandy in nigerian cakes, i decided to open a
thread on cakes.


Feel free to post your questions about cake making here, or share what
you know.


personally, i have not baked cakes commercially but i did bake both
within and outside nigeria, although i'm still at the amateur level.

monalicious: nice thread.it is going to be very helpful, to me atleast.I found out that my cake usually doesn't stick together.it usually has crumbs, like bread when I slice. do yiu know why this is?

tpia1: not sure- there's the risk of spoiling, unless it was refrigerated.

from personal experience, after two or three days (at most four), it starts going bad.


the taste wouldnt be as fresh.


however, other cakes like fruitcakes, are specifically aged with the intention of altering the taste.

so, i guess it depends on the type of cake.

monalicious: nice thread.it is going to be very helpful, to me atleast.I found out that my cake usually doesn't stick together.it usually has crumbs, like bread when I slice. do yiu know why this is?

tpia5: Does Nigeria have a food regulatory board?

Not sure.

tpia5: Does Nigeria have a food regulatory board?

Not sure.

tpia5: Can I bake without using an oven?

the actual way to bake without using an oven, the way i was taught in nigeria, is you get some clean sand (gravel), a big pot, and some smaller pots, tins or something which can withstand heat.

pour the sand in the large pot, place on stove , when heated, place the other metal tins or smaller pot, on the sand, and place your prepared cake batter in the cake pan, on top.

Cover the large pot firmly, then bake for a certain number of minutes, usually you may be able to tell when your cake is done when it starts giving out an aroma.


could not find much information on this method online, but I've seen it used in nigeria.

timok4chri: pls what i put in cake to make it fluffy chocolate cake apart from brown power that makes it bitter. thanks

ChiFirstLady: its cos d butter is not enough

benedictac:

the 2 secrets of cakes are
1. ur eggs, flour and butter must be the same measurement. (measure ur eggs on a scale with the shell I.e 1kg flour, 1kg butter and 1kg eggs with the shell. As for the sugar, as u desire.)

2. make sure u cream ur butter and sugar until very fluffy. (I.e until it pours life made custard that is mixed with milk. it should be watery).

let me add that ur baking powder also matters. use 15ml level (the 15ml is in the measurement pack sold in any baking shop)for 500g of flour. don't use carton butter it can never give u good taste as buckets.

I hope I tried

monalicious:
u cant just say its cos d butter isnt enof without stating what d appropriate amount of butter should be.

AdeniyiA: OK thanks for dis ABCs of cake making, can i pls get d XYZs of it?, anything wt beginning must av an ending