vons cake and catering services

29/07/2023

Dear friends,I am excited to announce that the Sugar Fondant Class is now available for sale! For just *150* Ghana cedis, you can learn how to make beautiful edible sugar rose and leaves flowers and play with different fondant textures and techniques. And, for a limited time, the first *15* people to pay will receive a special promotional price of only *100* Ghana cedis!

This class is perfect for anyone who loves baking and wants to take their skills to the next level. You will learn a fondant recipe that works in any weather, so you can create stunning cakes all year round. Plus, this class is 100% detailed, so you can be sure that you will come away with all the knowledge and skills you need to succeed.

Don't miss out on this amazing opportunity to learn from Vonscakes_gh at a discounted price. Sign up today and start creating beautiful sugar flowers with fondant!

*Outline*

1. All weather fondant recipe

2. Covering methods

3. How to make and couple a beautiful rose flowers and leaf.

4. Different techniques to use and decorate your fondant cakes.

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21/06/2023

At Vonscakes_gh, we deliver always. 0206445280 to order all your cakes

29/01/2023

For all your freshly baked cakes
0206445280

Send a message to learn more

17/09/2020

Moist Chocolate Cake Recipe

Ingredients for the Cake (US cup):

1 cup or 140 g Cake flour
1 cup or 200 g white Sugar
1/3 cup or 35 g coco powder
1/2 tsp Salt
1 tsp Baking powder
1 tsp Baking soda
2 large Eggs
1/2 cup or 120 ml Fresh milk
1/4 cup or 60 ml Vegetable oil
1 tsp Vanilla extract
1/2 cup or 120 ml cup Boiling water
1/2 to 1 tsp Instant coffee
1 tbsp. Vinegar or lemon juice
Ingredients (US cup) and Procedure for Creamy Chocolate Frosting:

250 ml Evaporated milk
1/2 cup or 100 g white Sugar
1/4 cup or 25 g Coco powder
1 tbsp. All purpose flour
40 g salted/unsalted Butter
In a pan on low heat, mix the evaporated milk, sugar, coco powder, and flour.
Keep mixing till well combined and thick.
Add the Butter and mix well.
Set aside to cool down.
Instructions for the Cake:

In a bowl, combine and sift all the following dry ingredients : cake flour, sugar, cocoa powder, salt, baking powder, baking soda.
Add the eggs, fresh milk, vegetable oil, vanilla extract and mix well with a hand mixer.
In a separate bowl, mix boiling hot water with 1/2 to 1 tsp instant coffee.
Add the boiling hot coffee into the mixture and keep mixing till everything is well combined.
Make sure to scrape down the bottom and the sides of the bowl.
Add 1 tbsp. of Vinegar and mix them well.
Prepare the preferred pan with baking paper and pour the mixture. I’m using 12×8″ rectangle pan but you can use any size or shape of the pan you like.
Bake in a preheated oven 350°F (175°C) for 40 minutes. Times might change depending on your oven and the size of the cake.
Insert a toothpick into the center of the cake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, then the cake is done.
Once the cake is out of the oven, let it cool down for 20 minutes and get the cake out of the pan.
Divide them into 4 parts and stacked them with a creamy chocolate frosting in between of each layer to make a 4 layers of cake.
Drizzle or cover the whole cake with creamy chocolate frosting to finish.