October 22!

So yesterday The Lord added a year to my years and I’m so grateful. I decided to check in here today to post pictures of my happy self and of course the cakes…

Happy Me

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Thanks for all the wishes… love you all

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Training Class

hi,

we will be having our 2nd year training package this friday 1st of April, 2nd of April, 8th of April and 9th of April 2016. For new bakers we urge you to attend with 5k and old bakers trying to brush their skills can attend with 3k…..

for Ibadan, Nigeria residents only please….

COME AND BE CAKE LEARNED!!!!!

9jacakes,

HERE TO SERVE YOU

Happy New Year

Happy new year to every fan and reader out there, sorry this is coming so late but was so damn busy and i thank God for the ability to send this post.

We should have resolutions this year and please lets make this year better than last years own. First, i want to tell you guys that we are opened for ideas and questions on your cake making. Second more tips and pictures will be coming this year

New Cakes

Hi, i saw this very impressive list of cakes while surfing the Internet. Most of this cakes are familiar to those of us living in Western countries while strange and unfamiliar to those of us over here in 9ja, i haven’t tried this cakes yet but i am putting it up to us to try it also because i will try it as soon as i can and give you feedbacks about it.

Here are the names of the cakes and their recipes

  1. The Red Velvet Poke cake: this cake is kinda getting very popular in Nigeria because of the colour and the very sweet taste it has.

INGREDIENTS

  • 1 box red velvet cake mix
  • 2 packages cheesecake-flavored instant pudding
  • 6 c. milk
  • 1 tub cream cheese frosting

DIRECTIONS

  1. Bake the cake according to the box’s instructions, then let it sit for 20 minutes to cool before poking holes over the top of the cake with the handle of a wooden spoon.
  2. Whisk the milk and pudding mix in a large bowl until combined. Pour half of the mixture into the holes of the poke cake. Place the cake and the bowl of remaining pudding in the fridge to set for the next two hours.
  3. Add the remaining pudding to the top of the red velvet cake, then place it in the freezer for 20 minutes for the pudding to harden. Top with a layer of cream cheese frosting. (The easiest way to frost? Place the frosting in a piping bag fitted with a star tip—or a plastic resealable bag with the corner snipped—and pipe swirls, or rosettes, over the top. That way you’re not smearing a knife over the top of the cake, which can get messy.)

red velvet 2

 

if you cannot make a red velvet cake scroll down to get help.

2.  Banana-Caramel Cake

Ingredients

  • 2½ c. cake flour
  • 2½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ c. unsalted butter
  • 1¼ c. granulated sugar
  • 2 large eggs
  • 1½ tsp. vanilla extract
  • ½ c. Buttermilk
  • 1 c. very ripe, mashed bananas
  • 1 recipe Caramel Icing

Directions

  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour, tap out any excess, and set aside. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter until light — about 1 minute. Add the sugar and continue to beat for 2 more minutes. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients. Mix just enough to blend the batter after each addition.
  2. Bake the cake: Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean — 25 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
  3. Ice the cake: Use a serrated knife to trim the mounded side of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup Caramel Icing on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.

3.  Red Velvet Cake

Ingredients

  • ½ c. unsalted butter
  • 1½ c. sugar
  • 4 large egg yolks
  • 3 tbsp. red food coloring
  • 1½ tsp. vanilla extract
  • ¼ c. cocoa
  • 1 tsp. salt
  • 1 c. Buttermilk
  • 2¼ c. sifted cake flour
  • 1 tsp. baking soda
  • 1 tsp. white vinegar
  • Cooked Vanilla Icing

Directions

  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.
  2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean — about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.
  3. Ice the cake: Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

4.  Sponge cake with Chocolate frosting.

Ingredients

  • 1¾ c. cake flour
  • 2 tsp. baking powder
  • 1¼ c. milk
  • 1 c. unsalted butter
  • 4 large eggs
  • 2 c. granulated sugar
  • ½ tsp. salt
  • 5 tsp. vanilla extract
  • 6 oz. unsweetened chocolate
  • 6¾ c. confectioners’ sugar
  • 1 tbsp. decorative sprinkles

Directions

  1. Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
  2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale — about 5 minutes.
  3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.
  4. Make the frosting: Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners’ sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.
  5. Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.
  • if you need help converting this to a simpler measurement like the way i measure pls go to the home page and use the contact icon or just say it in the comment box.
  • this information isnt my recipe nut from country living…

Cupcake week

we will be calling this week cupcakes week from now to Saturday 26th, 2015. I will be happy to receive messages on recipes, that will be encouraging and fantastic.

I will give out my own recipe today because i love you all

first i use a cup, like a peak milk empty can which is referred to as cup in Nigeria, we can also use the measurement cup

Recipe

  1. 3 cups of flour
  2. 1 cup of sugar and if you are a good fan for sugar go for 1 1/2 cups
  3. 1 simasis butter which is also 250grams
  4. 4 or 5 eggs(large) 8 or 10(very small)
  5. 1 teaspoon of baking powder or non at all
  6. few dashes of preservatives
  7. flavorings, nutmegs and other things like brownies, colourings etc

just bake it like a normal cake.

thanks

 

Xmas!!!

The  most interesting time of the year is here. whew! it was really hard this year for most people but since xmas is here happiness should be too.

Your xmas is incomplete without your family, friends and ofcourse a cake. How about you bake a xmas cake and tag me on the following social nextworks

  1. Instagram: honestitunu
  2. Facebook: Itunuoluwa Oluwadoyinsolami Olupona
  3. Whatsapp: 008166730994/ 07081724431
  4. snapchat: honestitunu
  5. twitter: honestitunu
  6. and on http://www.9jacakes.wordpress.com

I wish you a merry xmas in advance.

If you stay in NIgeria, you can order for you xmas cakes using the following contact addresses. XMAS IS GONNA BE A BLAST!

YUMMY CUPCAKES

hi,

I made cupcakes severally this week and i am so happy to be sharing it with you guys first. First, i bought a new cupcake pan and secondly i got new muffin cups for those of us that are new to this i will update the pictures of muffin cups and pans etc.

pictures and recipe for the cupcakes will the coming up soon. Thanks and God bless.

9jacakes

A place like Home

Measuring a cake pan

I think this is a nice post and is very essential to all new bakers out there and even the old ones. thanks 9jaCakes

9ja cakes

Measuring a cake pan can be tricky and most people do not do it. This is very important so that you will know how to measure your batter also. When measuring the
dimensions of baking pans measure the distance across the top from the inside rim on one side to the inside rim on the opposite
side. Depth should be determined by
standing a ruler in the pan and measuring the distance to the
rim. Do not slant the ruler on pans with sloping sides. To determine volume (capacity), pour a measured amount of water into the
pan until it is filled to the
brim. The volume is the total amount of water
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image

I hope this helped.
Want to read your comment guys…
9jacakes
A place Like Home

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