Recipes

GUMPASTE RECIPE

INGREDIENTS

-Egg whites 75g

-Confectioner’s sugar 382g

-Tylose 19g

-Shortening 12g

 

Instruction

1. Mix egg whites and confectioner’s sugar with paddle attachment of electric mixer on medium speed for 2 minutes. The mixture should be glossy and smooth.

2. Reduce speed to medium low. Add tylose and mix until fully incorporated. Raise the speed to medium and mix until smooth. This should take no more than 15 seconds

3. Scrape gumpaste out onto work surface. Knead in all of the shortening.

 

Store in ziplock bag. Double-wrap and refrigerate for up to two weeks if you’re not using within 2 to 3 days.

HOW TO MAKE A NIGERIAN CAKE

SKILL LEVEL - BEGINNER

 

This signature sturdy Nigerian cake is one I always enjoy eating even without buttercream. It’s so delicious, moist & firmer than the American moist cake. A lot of Nigerians prefer this cake more than the American cake.

 

20:58 MINUTES OF INSTRUCTION

 

WHAT YOU WILL LEARN:

You will learn how to bake a Nigerian cake

You will learn how to smoothly remove cake from pan

 

TUTORIAL CHAPTERS

Introduction of ingredients - 0:12

Lining pans with butter & flour - 2:08

Cream margarine & sugar - 4:33

Adding in flour & egg mixture - 10:21

Pouring in batter into pans - 16:59

Bringing baked cake out of pan - 19:04

 

INGREDIENTS

680g margarine

2 cups sugar

10 eggs

5 cups flour

1 Tbsp baking powder

1 tsp baking soda

1 small pinch nutmeg

1 capful vanilla essence

1 capful butterscotch

1 cup milk

1 tsp oil

 

INSTRUCTIONS

Measure out all ingredients

Sift flour 2 times to incorporate air

Put all dry ingredients together

Break eggs into a bowl & beat. Add flavors, milk & oil into eggs.

Cream margarine and sugar in mixing bowl until creamy and fluffy

Add half of your egg mixture to the cream. Mix in on low speed

Add half of flour gradually, folding in on low speed

Add remaining egg and mix -Add remaining flour and mix

Grease pan and dust with flour

Pour in cake batter

Preheat oven at 350F -Check after 30 mins for a small cake, or after 1 hour for a large cake.

Keep checking until cake is baked.

Check by using a skewer stick. When it comes out clean, it’s ready.

 

P.S- You can purchase the vanilla essence & butterscotch flavor in the shop section of this site.

STRAWBERRY CREAM CHEESE CAKE RECIPE

INGREDIENTS

CRUST

-11/2 cups of graham cracker crumbs.

-1/3 cup unsalted melted butter

-2 tablespoons granulated sugar

 

FILLING

-4 packs (8oz) each cream cheese (softened)

-11/4 cups , granulated sugar

-2 teaspoons vanilla extract

-1/2 cup sour cream(room temperature)

-5 large eggs (room temperature)

 

TOPPING

-1/2 cup sour cream (room temperature)

-2 teaspoons powdered sugar

 

STAWBERRY TOPPING

-1lb fresh sliced strawberry (divide into two parts

-1/2 cup granulated sugar

 

INSTRUCTIONS

1. Preheat oven to 350F. Place a large pan filled with 1 inch water in the oven.

 

CRUST

1. Mix graham cracker crumbs, melted butter and sugar. Make sure all the graham cracker crumbs is coated in butter and that it is a coarse sand consistency.

 

2. Line inside of pan with parchment paper and wrap outside of pan with 4 pieces of heavy duty tin foil around the bottom and sides of the pan. Press crumb mixture onto bottom of pan (2/3 of the way up a 9 inch springform pan). Place into the oven and bake for 13 minutes, until the edges of the crust are golden.

 

FILLING

1. In an electric mixer with a whisk attachment, mix cream cheese until creamed.

 

2. Add in the sugar. Beat in and scrape down the sides of the bowl.

 

3. Add in the sour cream and vanilla

 

4. Mix until smooth and creamy. Scrape down the sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.

 

5. Pour the filling into the crust. Carefully place cheesecake filling into the preheated water bath. Bake for about 60-70 minutes until the top of cheesecake turns golden. Let cheesecake cool on a wire rack.

 

TOPPING

1. Mix sour cream and powdered sugar together. Spread over cheesecake. Cover cheesecake and refrigerate for at least 4 hours or preferably overnight.

 

STRAWBERRY TOPPING

1. Add 2 cups of sliced strawberries and sugar in a medium sauce pan over medium heat.

 

2. Let it come up to a boil, boiling for 2-3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat.

 

3. Stir in the remaining sliced strawberries

 

4. Pour into a bowl and cover with plastic wrap and chill for 2-3 hours.

 

Gumpaste recipe

Ingredients

-Egg whites 75g

-Confectioner’s sugar 382g

-Tylose 19g

-Shortening 12g

 

Instruction

1. Mix egg whites and confectioner’s sugar with paddle attachment of electric mixer on medium speed for 2 minutes. The mixture should be glossy and smooth.

2. Reduce speed to medium low. Add tylose and mix until fully incorporated. Raise the speed to medium and mix until smooth. This should take no more than 15 seconds

3. Scrape gumpaste out onto work surface. Knead in all of the shortening.

 

Store in ziplock bag. Double-wrap and refrigerate for up to two weeks if you’re not using within 2 to 3 days.

HOW TO MAKE YOUR OWN FONDANT

INGREDIENTS

* 32 oz powdered sugar sifted

* 16 oz marshmallows WinCo, Hy-Top, Aldi, and Campfire brands work best

* 20 oz Wilton fondant, Satin Ice fondant will also work

* 2 tbsp warm water For dark colors, use 1 tbsp warm water and 1 tbsp food color gel

* 4 oz vegetable shortening

     

 INSTRUCTIONS

* Sift the powdered sugar and set aside in a large bowl.


* Place vegetable shortening in a stand mixer bowl.


* Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon.

* Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon.

* Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).

Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening


* Turn stand mixer on lowest setting (setting 1 on Kitchen aid stand mixers) with dough hook attachment

Add in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes. It will be really rough looking at first


* Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.


* Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.


* Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.


* Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.


* Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.


* Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking


* Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.


Meet Faithful Adesina

Tuba Geçkil. is the National Team Chief of TAFED (Turkish Chefs Federation) and the Commission President of Gastronomy Association Boutique Pastry Cooks.

She designs special cakes for grand openings, large corporations, and celebrities. Her experience as a cake artist led her to being a member of the National Team where she has represented Turkish National team.

In recent years, she represented Turkey in many different contests in Greece and Crotia and succeeded in winning many medals as well as being a jury in various countries. However, all these contests were a preparation for Olympics which had always been her life time dream.

In the end, she won 4 gold medals and 1 silver medal in IKA Culinary Olympics which is the world’s biggest cooking contest that took place in Germany October 22-25, 2016.

She now enjoys traveling around the world  training other cake artist on sugar fondant modelling, 3D Bust cakes and cake painting-decoration.

Know Your Teacher!

Competitions

2017 CAKE INTERNATIONAL/ BİRMİNGHAM- GOLD MEDAL 

2017 CHEF ASSOCİATİON OF MONTENEGRO - KATEGORİ BİRİNCİLİĞİ KUPASI & GOLD MEDAL

2017 THESSALONİKİ 'S INTERNATİONAL EXHİBiTİON & CONGRESS CENTRE İN THESSALONİKİ / GREECE - GOLD MEDAL

2016 IKA CULINARY OLYMPICS / GERMANY - 4 GOLD - 1 SİLVER

2016 MEDNARODNİ KULİNARİCNİ FESTİVAL/ SLOVENYA- 1 GOLD

2016 INTERNATİONAL COMPETİTİON BISE MORA CROATİA - 2 GOLD

2015 INTENATİONAL COMPETİTİON BISER MORA CROATİA - 1 GOLD 1 SİLVER

2015 INTERNATIONAL CULINARY CHAMPIONSHIP GREECE/THESSALONIKI - 1 GOLD 2 BRONZE

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