If you’re a aspiring flour-stained baker but struggling with your cupcakes, we’ve got baking soda for you.
See you tomorrow at the Gateway Hotel for the launch of the live cake decorating competition sponsored by Gateway Hotel & Apartments, Goodman Fielder International, Trophy Haus, SP Brewery and PNG Talents as part of PNG Fashion Week.
As a sample in all its sweetness, here is the gift box we received yesterday from MARGEE’S BAKED GOODIES – GIGIRA – DAISLEY WARUS who presented us with a square shaped triple fudge chocolate cake with espresso buttercream filling and icing vanilla.
Cake made with 6 cups of flour, 12 eggs, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 oils, 4 cups of water, 6 teaspoons of cocoa powder, 2 cups of sugar crystallized, 1 cup unsalted sugar, 2 cups icing sugar and espresso 2 teaspoons of milk add at a time. Cooking time 65 minutes.
Kiki’s Cup Cake PNG – Kristina PARKOP gave us the Triple Layer Chocolate Cake with Coffee Cream Cheese Filling and Purple Vanilla Buttercream Frosting. Decorated with Strawberries, Oreos, Biscuits, Ferraro Rocher and white candy fondants and newspaper prints.
The last one was from Tiny Cakes PNG – Taina, a delicious Circle cake, all baked to perfection, as a bonus for our 50th anniversary celebrations.
So my baker, if you want to play in the major bake ball league, here is your chance.
The Pastry Fair is also a community support event where 20 percent of the fair’s revenue will be donated to SMEs in the baking sector; SMEs or youth engaged in fashion, craft and women’s groups (supporting them through financial literacy and other viable ways of starting a business to support them and their families).
Contact Symontha Jerewai at 70560026/71700022 for plug training.