Archive for 2013

I remember when I was looking online for a proper Nigerian cake recipe to try. You know that dense cake we buy from those eateries back home. I did find one eventually and I was shocked when I saw that I needed 10 eggs. I mean, 10! I didn't bother trying it out. Over the years I went on with my normal cake life until I made this wonderful pound cake few weeks ago. To make things better, I paired it with Swiss Meringue butter-cream. Heaven!! I must warn you though, this recipe is not for sugar lovers because the sugar quantity in this cake is not as much as a normal vanilla cake. Please don't change the sugar quantity though, it's perfect as it is. The butter-cream really complimented the cake. Let's get to it.

INGREDIENTS

* 150g Flour

* 150g Sugar

* 1tsp baking powder

* Pinch of salt

* 3 tbsp Milk

* 185g butter

* 3 Eggs

* 1tsp Vanilla extract

Hey lovelies. Happy Sunday. I know I'm supposed to post an update but right now, I'm too tired to do so. On that note, I'm going to be MIA for some days/weeks. When I can, I'll post recipes. And Sunday updates shall be continued later. I also have a feature coming up. Everything good and nice in short. But for the time being, pls miss me a lil. Eh eh. Till I blog again,

Dedun.

Hello y'all. Hope you had an awesome weekend. Here are the pictures of the orders I had for the week. I made a cake last week and I'm going to post the recipe sometimes this week, I hope. I made white chocolate almond cake packs. Good reviews so far. Next week's flavor is black and white cake. Contact me please if you'd like to order. Ttyl. Mwah.

Coconut and white Chocolate cake

Redvelvet and chocolate

Happy Sunday to you. Today won't pass by without my weekly update. Hmmn so how was my week? Interesting I must admit. I added a new cake package. When my friend told me about the idea, I was very skeptical and immediately rejected it because I didn't want to add more stress to what I currently face. She told me to think about it over the week and I did. To my surprise, when I asked people, the idea was welcomed and I thought why not? So I started today and for a start, it was wonderful. I started with a well known flavor that's loved by most, yeah you guessed right, Red velvet cake. Picture below(first one).To my Deb fam, in case you missed this, next week's flavor is WHITE CHOCOLATE ALMOND CAKE. Contact me to place your order before Saturday. By the way, was too lazy to put "DEDUN'S cakes" in the pictures. And please, request for recipe biko, that's what will ginger me to post one. Lol true though. Till I post again, have a blessed week.

Red velvet with creamcheese

Unfrosted coconut cupcakes with coconut flakes

Finally, a recipe! I know right. The one I planned to post didn't come out well so I'd have to remake it and post the recipe. That said, today's recipe is for banana muffin. I had over-ripe bananas at home and thought I'd make something out of it. If you don't like bananas, you can replace them with apples(very ripe and soft apples). Let me know if you like your final result. The batch I made was too much so if you want something small, please half this recipe. One more thing, this is muffin recipe and as expected, muffins are denser than cupcakes so if you're looking for something light, this is not the recipe for you. Try these White cupcakes recipe. Let's get to it.

INGREDIENTS

*350g Plain flour

*160g Caster Sugar

*375ml Buttermilk

*1 Egg

*1.5 tsp Baking powder

*1/2 tsp Bicarbonate of soda

*2 tsp ground Cinnamon

*1/2 tsp Vanilla extract

*70g Unsalted Butter

*400g Peeled banana (mashed)

Hello lovelies. Late post I'm sorry. Most of my readers are in Hungary so I'm sure these pictures have been seen by many. Anyway, these were the few orders I got last week. I got great feedbacks and that just makes the week even better. I think I have a fav customer of the month. He ordered three medium cakes in 2weeks!! And two of those cakes were cakes I had never done before, especially the mint chocolate chip. He loved them and that's all that matters. I finally got the courage to frost a whole cake with cream cheese(first pic). Cream cheese melts quickly, it won't stay firm for long like buttercream does hence why Im always skeptical to frost with it but that's what my customer wanted and I had to do it. Doesn't look bad I must say. Special thanks to everyone that ordered. God bless y'all for patronizing me.

In other news, I'm thinking of having a cupcake promo just because I feel like frosting and decorating cupcakes. When I finally decide to, I'll announce it. Meanwhile, I really hope I get to post a recipe asap. I have a recipe, it's just the time to do it so I can take pictures thats the problem at hand. Very tight and busy schedule. Fingers crossed that I do it soon. Till next time, xoxo.

WHITE CHOCOLATE AND REDVELVET CAKE

With Cream Cheese

REDVELVET CAKE

Another Sunday is here, although almost over, it won't pass by without my weekly update of cakes. So lil gist, I had five cakes to do on Saturday and been a lil disorganized, I totally forgot I booked an appointment for hairdressing for Saturday too. Plus I promised my friend I'll be at her dinner on Saturday. You see, that meant I had 5cakes, one hair appointment and dinner. To make things worse, I woke up very late. Loool. Long and short story, I was able to successfully complete everything I had to do even though I sacrificed hours of sleep for it. I'm well rested now thanks for asking. The pictures are below and hope you can see my hardwork and dedication to my business in them. I learn everyday. Till next Sunday, have a wonderful week. Mwah

LAYERED CARROT CAKE

More when you continue

Hello lovely readers. Here's my Sunday update for the cakes I made between 14th and 21st(one week). The cakes vary in flavor and sizes. From plain Vanilla to Carrot cake..and ofcourse gorgeous cupcakes. I also had a bulk order for 14 dozens of doughnuts! Oh my, that was a crazy experience last Sunday. Everything has changed for my business. Wow. If you are in Deb and you've not tasted my cakes after I rebranded, you are a last carrier. Anyway I hope to post a recipe this week if my week goes according to plan. By the way, I'm officially a fan of Carrot cakes! Red Velvet can rest now. You need to try my Carrot cake to understand why I'm tossing my all time favorite (RedVelvet) to the side. Have an awesome week and follow me or join my Google+ circle (Links on your left). Kisses.

ASSORTED CUPCAKE BOX

More pictures when you continue.

Kai blogging is hard o. I started this blog during exam period because i was less busy. Aside from the exams, I didnt have classes and had very few orders so I was bored. Now that school has resumed and I'm back to my busy schedule, it's tough to keep up. I'm going to try though as much as I can. Another reason I'm always lazy to type is because I don't have a laptop. My tab is my laptop and i really hate typing on this tab. I'm faster on a laptop you know. Anyway enough excuses.

So to the changes I made. This is for my Debrecen fam. The way you order cakes from me is going to change. I promised to explain so here we go.

CUPCAKES

● You can order a box (1dozen) of any flavor below

   -Vanilla
   -Chocolate
   -Red Velvet
   -Orange
   -Banana
   -Coconut
   -Lemon

Continue reading

I'm back to blogging! Summer is over and I've activated all my modes. I know I said I would post the pictures of the July cakes last month and didn't. Forgive me. Summer was too fun and busy as well. So I'm just gonna drop these here without labels because truth be told, I can't remember the flavors.

Till my next post,

xox

Hey all, I'm still here incase you thought I was gone forever. Happy new month by the way. Didn't post anything in July although I made a few cakes(will post pictures up soon). As some of you know, I had exams from may-july. It was a tad bit too much for me to post everyday during the exam period and even though I pulled it off in my starting month, June, I couldn't keep up because I had to round up exams successfully. Fortunately, I succeeded (thank God) and now in my 4th year in Med school. ~~Hallelu~~...

So at the moment, I'm on holiday and not fully back to cake blogging yet. I'm going to teach a couple of family and friends how to bake and decorate this summer so I'll definitely share pictures with you. I should be back to blogging fully by second week in september which is when I'll be back to my honorable village.

Meanwhile, If you'd like to be my feature for the month of August, please contact me. Till I blog again,
Dedun.
xox

Happy Sunday to you. This past week I couldn't take orders because of exams but I did take one on Saturday. I was thinking of postponing the post till next Sunday but changed my mind since I didn't post anything yesterday. Anyway, Here's the pic. It's a layered vanilla and red-velvet cake.

xox

Hello y'all. Hope everyone's week was fab. Mine was hmmn interesting. Can't think of an highlight to gist you guys about sadly. You already know how great I felt yesterday because of my Guest feature. Anyway, I just want to say thank you to those that participated in my give-away. You guys rock honestly.

With that said, the winner of the give-away is Grace. And to the remaining Deb fam of mine that participated, you'll get doughnuts too. Please let me know when you want it asap.

By the way, please let me know the recipe you want me to share tomorrow. Thanks.That's all for today. Have a wonderful weekend.

xox

Hey lovelies. I'm particularly excited about today's post. It's my first feature on the blog. The feature column is to give platform to other young bakers like me out there. Celebrating those that took the courageous step to start something new, learn from scratch and build it up. A little dream can build an empire. I hope this encourages you to look for something you can do, get interested in it, practice, make it an hobby and who knows, it could pay your bills in the future. Today's feature is on Apata Omowunmi, a graduate in Computer Engineering from Ukraine.

*****
Bio

Hi, I'm Apata Omowunmi, a recent graduate in computer engineering at Kharkov National University of Radioelectronics and a young enterpreneur. I'm a baker in Ukraine for Mimi's Business. I make Nigerian snacks and cakes.

When did you start baking?
I started baking pastries in 2010 because I was interested in it and could make use of the extra cash. It wasn't until 2012 I started baking cakes and ever since then, it's been my new love and I get better at it every time.

Hey all. For those that follow my Tuesday posts, I deeply apologize for the lazy post today. I almost forgot because of my books. I'm sorry. Hope this is something anyway. Today's tutorial is for round tips!

More when you continue.

Let It Cook!

When I was still a learner at baking, I didn't know the basic things. I was always having flat cakes! They just wouldn't rise. I thought maybe the baking powder wasn't enough. I'll put more than the recipe requested for and still the stubborn cakes won't just rise. Sigh. I eventually figured what I kept doing wrong. Thing is my oven didn't have light so there was no way I could see if the cake had risen so I can check if it was done. Hence why I kept opening it every 20 minutes. This is the problem! There's a reason a recipe has the baking time at the end of the steps. If the time wasn't important, they could've just written, "Bake till it's done"

If you want to check if the cake is done, do so at most, five minutes to the exact time the recipe calls for. Don't do so half way like I used to. I realized that most times, even at the time the recipe said it was supposed to be done, it was still not done. So I usually check if my cake is done ten minutes after the requested time. Reason been that the oven temperatures might differ. Hence why you should make sure the oven is well preheated before putting the cake in.

What I do is, I preheat the oven before starting the measurement. That way, I would have given it twenty minutes (preparation time) to pre-heat. If you do these basic things, you should be sure your cake won't sink again.

***
The give-away is still on till Friday!! here's the link . Scroll to the bottom of the page. :)

This cake needs no intro but I'll give it anyway. This is my favorite cake. I really don't know why. Oh I do! It was the first cake I perfected! At a point in time, I was just baking Red Velvet cake like no man's business. Eventually my fellow Nigerians in Debrecen finally got the hang of it and now, it's my best selling cake (alongside Vanilla) . For beginners you might not get the hang of it quickly but the trick in this Recipe is to make sure your butter and sugar mixture is very fluffy. If perhaps you would like to try another red velvet recipe, you can visit this LINK. Much easier I suppose. Let's get down to this post! By the way in the pictures, the recipe was halved because I was making a layered cake of red velvet and vanilla, hence why the ingredients look small.

I know I know! I said I was going to update on Thursday but I just couldn't. I didn't even have time for myself! Yup that was how busy I was. Because of last week, my sleep pattern is totally ruined. Sigh can't wait for the exam period to be over. This post is making up for friday. For saturday, I'll share a recipe tomorrow. Guess the recipe I'm sharing!! If you can't, look out for it tomorrow.

Yesterday I made a small sized cake for a customer. I was typically excited because it was a round cake. Lol yeah Round cakes excite me coz I'm always able to decorate them nicely, well most times. I had in mind to do this kind of design I did on a cake in May. Just that I thought of doing a full cover instead and also use two colors. hmnn so I was feeling good when I started until the colors started playing chess with my head. It was either I carried the wrong bag or I stained the white with purple! urrggh the struggle. So I finally finished (it took time) and I thought lemme add some sprinkles. LOOL hilarious moment here! I poured a tad bit too much. I couldn't even get frustrated. I now decided to add some fondant flowers and love. ~~You know what they say about downward spiral yeah?~~ Exactly!

Big hello to you all!! hmmmn I've been MIA I know!!! It wasn't planned, honestly. I was extremely busy last week. anyway, I'll gist y'all what I was up to in the next post. Meanwhile, these are pictures of the orders I got last week. Cheers.

Vanilla and Red Velvet (Small)

Vanilla and Red Velvet Cake (Small)

Doughnuts

Freshly Preserved

If you want to preserve your uniced cake till you are ready to frost it, use cling film to wrap the warm cake and place it in the refridgerator. At most, overnight. The warmth from the cake deposit into the cake and gives it a soft texture. The outer layer won't get hardened.

You can also freeze your cake till you are ready, but the problem is the cake will thaw and this could ruin the cake. Also, to preserve a left over cake, always cover it before you place it in the fridge because alongside the cake, you'll have other edibles in your fridge. I particularly advice against putting uncooked pepper and cake in the same fridge. I really dislike the taste the pepper gives the cakes. I don't know but there's some sort of diffusion that occurs in the fridge.

I've read that you can freeze a cake for up to 3 months. I never try am so I can't guarantee how that will taste after 3 months. One thing you shouldn't keep for too long is definitely cupcakes. You will be angry with yourself that you didn't eat them when they were fresh. They harden so quickly in the fridge. So eat them all!!! Or give them out if you ~~are watching your weight~~ can't finish them.

***

That's it for today. Very busy atm. I might not update tomorrow and Wednesday. Just in case, till Thursday folks. Kisses. xx

Happy Sunday to you and yours. Last week was pretty laid back for me. I made a chocolate cake and ate out of it, it was too marvelous. The bittersweet taste of the dark chocolate and cappuccino filling was what did it for me. If you want the filling recipe, holla! It'll definitely go with my chocolate cake recipe link here .

Pictures below

****

Cupcakes anyone? If you don't like cupcakes, you are missing out. Why won't anyone like cupcakes anyway? Delicious little ones. If you love them, then you are in luck today. I'm sharing the recipe for my classic vanilla cupcake. My customers love it and I hope you do too.

Ingredients

1cup Flour
1tsp Baking Powder
Pinch of Salt
3/4cup Sugar
2 Eggs
75g Butter Melted
1/2 cup Milk
1tsp Vanilla

Hi y'all. How did your week go? TGIF right? Hope you didn't miss me yesterday though. If you didn't know, I posted that every last Thursday of the month is for featuring other bakers like me on the blog. Now that you know, feel free to nominate any baker you know and send me an email or contact me through Facebook.

Ehn Ehn, so on Tuesday I tried making doughnuts for the second time. LOOL I remember the first time I tried it. It was hard as a rock, like chinchin. This time around, they came out perfect!!! Not enough sugar for me but my friends loved it. Yay me yeah? I'm super proud of myself. If you want me to post the recipe on a general Friday, comment below!!

My first Q&A post. I tried to shrink the questions into a sentence or two. I hope I answered your questions well.

Q: Where's the name "Dedun" from?

A: My first name is Adedunmola. My grandma used to call me Dedun and I just thought I'll use the name for my business.

Q: How much are your cakes?

A: I don't post my prices online because of customer preferences. I charge based on what the customer wants. If I post a fixed price online, it could be my loss especially when the customer wants something worth more than the price. Please do send me a Facebook message if you want to order from me.

Hello Everyone. Today I'm sharing a few icing techniques. For beginners, it should be pretty easy, I hope. I'm using a star tip. I used a bigger one last week. But this star tip can be used to write because it's quite tiny. I'm using tips that are easy to find here in Hungary for my Deb folks. Media Markt has a piping kit (a Bag and five tips)....Anyway, let's get down to it.

The dry family.

Before you start baking, get all your ingredients together in one place to avoid leaving out an important ingredient. For the dry ingredients, it is essential that you SIFT them before use. Don't start the steps if your flour is not sifted with the baking powder and salt. Reason is that unsifted dry family makes your cake dense and lumpy(if there are blocks of flour).

Also it is important that you don't exclude the salt. Salt brings out the flavor. I remember one time I was trying a new buttercream recipe. It required salt and one egg yolk (Yuck, I know.I still wanted to try it anyway) So in the process of making it, all my ingredients were together as usual. I put in the salt and eggyolk and it was time for the sugar. Hmmn I mistakenly carried the salt, again and poured the whole jar!!!!!!!!! I didnt realize immediately until it was time to taste. You should've seen my boiling point face.

Point is, if the recipe tells you 'a pinch of salt' , please use your fingers. And if it tells you '1tsp salt' please use a baking teaspoon. Don't form I know what a pinch/tsp looks like. We are not cooking stew here. Too much will definitely ruin the cake.

Once you are done with an ingredient, put it away so you wouldn't make mistakes and re-use it.

Xx

It was all about purple and yellow last week. I also made a 3tier Cake this week but i'll share it next Sunday. Have a wonderful week everyone and an excellent exam week to my debrecen folks. :)

LAYERED RED VELVET AND VANILLA CAKE (MEDIUM)

LAYERED RED VELVET AND COCONUT CAKE (MEDIUM)

Hello Cake lovers. I sincerely apologize for not posting anything yesterday. I slept my evening away. Was too tired because I had an exam yesterday. So to make-up for yesterday, I'm posting two recipes. Is someone excited? Me too. Before I start, Every Friday is my general post day. I'm going to be as random as possible. Look out for the first random post next Friday. As you already know, Saturday is strictly for recipes. I hope you try out these recipes and give me feedback please. If you tried the coconut cake recipe, please let me know how it turned out for you.

Yup yup yup!! ~~she don come back again.~~ Hello Everyone.. sure you're wondering what the title of this post is about. Here's the news... Drum rolls... *insert sound here*

Every last Thursday of the month is going to be my feature day!!!! What that means is, if you are a cake baker or pastry maker..anything at all related to baking, and if you are interested in being my feature of the month, please EMAIL me for further enquiries. Oh and ofcourse, it's free. Conditions apply though.

And also, if you, as a reader, know someone that deserves to be featured on the blog, please do send the contact address to my email. Thanks guys. Can't wait to have my first feature in three weeks time.

Meanwhile, started this blog on friday and I'm on 900+ views. Thanks to each and everyone of you for clicking the links and also sharing. I'm buying my domain name once I hit 1000 views, Let's do this people!!! Share!! Share!! Share!! I hope that together, we'll take this to higher heights!! Mwaaaaah

P:S.. Every none feature thursday would be my blogging free day!! Yipee!!

Happy Wednesday to you. Thanks for visiting today. The Wednesday column is going to be for Questions and Answers. Any question you ask me will be answered in this column. Sadly, I'm not posting anything regarding Q and A today. I'm yet to compile the questions because I'm studying for exams at the moment. Pardon me. I promise though, to post them all next Wednesday. If you haven't subscribed, please do and also, please share the blog!!! Thanks guys!!! Enjoy the rest of your day.

Xx

Hello Readers. Since it's just my first week, I have to introduce the column everyday till Friday. For Tuesdays, I'll be posting Icing techniques. I'm adding an extra post which is HOW TO MAKE BUTTERCREAM FROSTING. You need frosting before you can decorate a cake right?

Meanwhile, I have a confession. ~~Don't take it personal.~~ Lol. So my deco technique today is errm sorta impromptu. I used left over icing and quickly baked a small cake to illustrate it with. Please pardon the roughness. Thanks. Let's get down to business!!!

BUTTERCREAM FROSTING RECIPE

Ingredients:

350g Butter (at room temperature)
800g Powder Sugar
2 tbsp Heavy cream
1 tsp Vanilla

It's Monday!! ~~yipee.~~ Monday is going to be my Tips and Tricks day. So today, I'm going to share an important tip.

***

I for one do not like separating eggs. Hence why I often do not make sponge cakes. In my Coconut Cake recipe ( Link Here ), it was required that the eggs were separated into whites and yolks. For easier work, it'll be necessary you separate the eggs when they're cold. BUT, this is a big but, all or rather, most recipes require that the eggs should be at room temperature before use.

So you ask, what temperature am I really meant to keep my eggs at? I'll say you should just leave them at room temperature. Get your clean hands messy by separating the eggs at room temperature, yeah more stress, ~~tell me about it.~~ I don't store my eggs in the refrigerator but if you do and perhaps forget to bring them out before you start mixing, pause and put the eggs in a bowl of lukewarm water (NOT HOT) for about 30 minutes. This should help bring the eggs to room temperature.

That's it for Tips and tricks Mondays. Have a good night :)

Happy Sunday everyone. The Weekly update is slotted for Sundays. So every Sunday, I'll post pictures of cakes I made the previous week. If you're learning how to frost cakes, just pick a design from the list and try it. I tried countless of times till I finally got the hang of frosting cakes. Have fun with it!!

If you are in Debrecen and you'd like to order, please add me on Facebook

***

Pictures of the ordered cakes for the week.

LAYERED VANILLA CAKE (MEDIUM, RECTANGLE)

I've loved coconut cake for a long while now. I especially loved Anita's coconut cakes and I didn't refrain from ordering them for my birthdays. When I finally learnt how to bake, every time I tried coconut cake, I failed at it. After numerous failures, I finally have the perfect coconut cake recipe.

Before I start with the instructions, Here's what you'll need before starting any recipe.

*HAND MIXER
*BAKING PAN
*SPATULA
*MEASURING CUP
*SIEVE
*MEASURING SPOONS
*HEAT PROOF BOWL
*COOLING RACK
*OVEN GLOVES and ofcourse
*FUNCTIONING OVEN (ahahah)

If you have all the utensils, then lets start!!

*Excited much*

I've had this idea to start a cake blog for some months now but anytime I got around to starting one, it vanishes from my mind. Finally, I'm on my first post, ~~phew~~. I'm going to brief you all on what to expect.

Recipes: Here's how it'll work. I'm going to post recipes of cakes and all that good stuff at your request. Under the comment session, you can post the name of the recipe you'd like to see next. Any kind of cake, I'll try them and post the pictures and steps up.

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