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.

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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.

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.

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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!

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

 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.

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 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 :)

 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!!