Cherishovencraft

Cherishovencraft Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Cherishovencraft, Bakery, shop BB, first flour purple stone Plaza opposite fish market, zoneB Apo resettlement, Abuja.

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1️⃣ Improved Flavor: Shortening is 100% fat with a completely neutral taste. Adding butter introduces that signature ric...
16/05/2026

1️⃣ Improved Flavor: Shortening is 100% fat with a completely neutral taste. Adding butter introduces that signature rich dairy flavor so the icing tastes more traditional and less bland.

2️⃣ Better Mouthfeel: 100% shortening-based frostings can leave a greasy or waxy film coating the roof of your mouth. Butter melts at body temperature, giving the frosting a smoother, more pleasant texture.

3️⃣Weather Stability: Pure butter melts easily in warm temperatures, causing cakes to bulge or decorations to droop. Adding shortening gives the frosting a higher melting point, helping it hold sharp edges and stand up to room temperature longer.

4️⃣ Brilliant Color: Because butter is naturally yellow, making an all-butter icing can ruin a "pure white" cake design. Shortening keeps the base much whiter, making it a perfect canvas to add food coloring or to achieve a bright, clean look.

16/05/2026

Here is the second method on how I make my butter cream
Vegetable shortening 300g
Butter 🧈 or taroona margarine 100g
Flavor 1/2tsp
Icing sugar 1kg
Water 💦 2tbsp or 3 depending on the consistency you want
For writing ✍️ get a little from the already made butter cream and thin it out with water to a writeable consistency hope this helps someone

15/05/2026

Zobo drink 🥤

15/05/2026

Cream your butter 🧈 until light or pale yellow fluffy and smooth when making your butter cream. Spot the difference when I started and when I finished.

2% of your total fondant let me break it down If you fondant is 1kg 2%of 1kg will be 2gram or 2tsp I hope am communicati...
14/05/2026

2% of your total fondant let me break it down
If you fondant is 1kg 2%of 1kg will be 2gram or 2tsp I hope am communicating thank you 😊

If glycerin is not available, use vegetable shortening to manage texture. Thank you don’t mention 🤗
14/05/2026

If glycerin is not available, use vegetable shortening to manage texture. Thank you don’t mention 🤗

1. Glycerin adds elasticity, making it easier to stretch and mold without cracking.2. It keeps the surface of your fonda...
14/05/2026

1. Glycerin adds elasticity, making it easier to stretch and mold without cracking.
2. It keeps the surface of your fondant smooth and prevents the dry, cracked texture known as "elephant skin" during handling.
3. Glycerin retains moisture, which is especially useful in dry (Harmattan) seasons to stop fondant from becoming brittle.
4. It acts as a restorer, softening stiff or dry icing, making it workable again.
5. It helps maintain the quality of the fondant over time.

OVERUSE WARNING ⚠️ : Too much glycerin can make the fondant too sticky, soft, or cause it to sweat in humid weather.

14/05/2026

For beginners always start your writing ✍️ with a dot and end with a dot I just hop you understand what I mean, practice parallel lines, horizontal lines curves

Alcohol (Brandy/Rum/Whiskey): The most traditional method; brushing or soaking the cake kills bacteria and keeps it mois...
13/05/2026

Alcohol (Brandy/Rum/Whiskey): The most traditional method; brushing or soaking the cake kills bacteria and keeps it moist.

High Sugar/Dried Fruit: High-density sugar from dried fruits acts as a natural preservative.

Lemon zest &Juice/Citric Acid: The high acid content creates an environment unfavorable for bacteria.

Vinegar: Acetic acid kills microorganisms.

Chemical Preservatives:

Potassium Sorbate: Used to stop mold, yeast, and fungi growth.

Sorbic Acid/Propionates: Common artificial preservatives in commercial cakes

Milk Reduces Shelf Life: Traditional fruit cakes use alcohol (like rum or brandy) or fruit juices as preservatives. Cake...
13/05/2026

Milk Reduces Shelf Life: Traditional fruit cakes use alcohol (like rum or brandy) or fruit juices as preservatives. Cakes with milk typically do not last more than a few days outside of a refrigerator without preservatives, whereas alcohol-based fruit cakes can last for months if well handled

milk increases the risk of early spoilage, especially in warm or humid climates.

If you need a liquid to bind your fruit cake batter, consider these traditional options:Alcohol: Rum, brandy, or whiskey acts as both a flavor enhancer and a preservative.Fruit Juice: Orange, grape, or apple juice provides moisture and sweetness without the rapid spoilage risks of dairy.

13/05/2026

What is this design called

Address

Shop BB, First Flour Purple Stone Plaza Opposite Fish Market, ZoneB Apo Resettlement
Abuja

Telephone

+2347011163167

Website

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