CherylClassy Confectioneries

01/12/2021

*Promo! Promo! Promo!*
**90% slash for*
*December**

*Best class ever to improve ur baking skills. Note that this is a Mini Course and these are the topics that we would be addressing.*

1. *How to Make* *American buttercream*
2. *Recipe on how to* *make chocolate* *buttercream*
3. *How to cover your* *buttercream cakes neatly with a sharp edge.*

*Then buttercream* *problems and solutions* *as a bonus*

*For the fondant* : *how to make ur special fondant and solutions to fondant problems*
*Fee: #1000*
*Location: Telegram. Start as soon as u pay. Don't be the last.*
*Thank me later after*
*the class*

12/10/2021

Amazing people we all are. We are on a promo this month for our best and easy American buttercream and fondant class. The best you can ever have at an affordable price. Intermediate and advanced classes are also available. Pls comment if you are interested and you will be properly guided. Thank you.

27/07/2021

Different uses of baking soda

21/05/2021

SECRET OF THE EATERY MEATPIE
The secret to that meat pie dough (flaky, crunchy yet soft and succulent) The secret is vinegar and egg yolk.

The vinegar acidity helps in breaking down some of the gluten chain to prevent tough dough and the egg makes the dough more malleable.

Dough ingredients
All purpose flour 2 cups
Unsalted Margarine 90grams
1 egg yolk
1 teaspoon white vinegar
2 pinches of salt
Ice cold water (with ice block cubes)

1 extra egg to egg washes (mix in a bowl)

Procedure
Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge.
If possible refrigerate flour ahead of time to be cool.( I keep flour in the fridge so it was cool already).

Your margarine should be frozen as well and diced into little cubes.
(1)Pour your flour in a deep bowl and mix with salt.
(2) Using a shortening mixer if possible; mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking)
(3) Add the vinegar and egg mix and mix in using a FORK (not your hands)
(4) Add the ice cold water bit by bit while mixing with the fork. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.
(5) Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in cling film and place in the fridge to chill for 20mins.
(6) Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meat pie cutter.

Meat pie filling

Ingredients
Minced meat
Irish potato (diced)
Thyme
Curry
Olive oil
Seasoning
Salt
Carrot (diced)
White pepper (powder)
Yellow pepper (chopped)

Procedure
I used little olive oil to fry sliced onions until partially soft, then added my minced meat and combined well, added the diced carrot and irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and added more water and allowed to cook for 4minutes. Then mixed little flour in water and added it to the mixture to thicken it.

Note: the filling must be completely cold and not hot or warm when adding to the dough.

Do not over season the filling as the pie show the slightest of over seasoning.

20/04/2021

Never waste your over-ripe plantains again...

Here's another over Ripe Plantain recipe that you must try. Your kids will love it and ask for more. Never throw away away your over Ripe Plantains.

PLANTAIN MUFFINS.....

INGREDIENTS :
3 ripe plantain
3 eggs
3 teaspoons baking powder
3 teaspoons vanilla essence
2 teaspoons grounded cloves( for that Spicy kick)
1 teaspoon Nutmeg
1-3 tablespoons of milk

METHOD:
Peel your ripe plantain and cut into small pieces and put into ur blender. add egg, baking powder, vanilla essence, grounded cloves, milk (dilute with very little water if u r using powdered milk.) and blend untill very smooth. grease ur pan and pour in the batter and bake at 160 degree celcius untill its set. insert a toothpick into the center if it comes out clean then its done. leave the plaintain muffin in the pan untill its cold. turn it out and serve it with pap, tea, or any drink of ur choice.
HAPPY BAKING.

22/02/2021

Good morning all. Hope we all are doing good. Such a long tym. Have many things on my hand. God bless us all and also bless or hand work.
We have 2 special classes going on telegram. Special Buttercream cream and special fondant classes. When you are done learning, you won't need any one to assist you any more. You won't make the mistakes you do before again. I assure u abt it. Interested candidates should please indicate. Thank you.
For the new classes, Note that this is a Mini Course and these are the topics that we would be addressing.

1. How to Make American buttercream
2. Recipe on how to make chocolate buttercream
3. How to cover your buttercream cakes neatly with a sharp edge.

Then buttercream problems and solutions as a bonus🤓

For the fondant: how to make ur special fondant and solutions to fondant problems

18/11/2020

Pricing your cake!

Why is it so important?

Because you need to stop yourself from denial of your benefits and make your cake business profitable so you can have your Independence at nobody's cost! !

Many of the breakthrough you prayed for is tied to you costing it right in your business!

If you can not differentiate your business from business for profit and non profit business by knowing every number in cost, being able to differentiate between profit and your total costing .

You have a business running a business!!!!

And if you refused to take your costing serious, you are simply robbing your children from having quality education , yourself personal growth and your business expansion.

Everyone who started a business , had in mind to make profit and grow.

Knowing your numbers using the right calculation formula suitable for your business is as important than accepting a job .

A lot of times many cake business owners feel no matter how much they cost , the definitely will make a profit! That's a lie! Very deceitful!

You are simply going to become a car with flat tyres always that cannot move to anywhere!

Considering costing your cake for profitability , this 8 guide lines to follow. Never assume profit , take down your cost to know to know your net profit!

1✅ Know you total cost of baking ingredients, flour, flavours, eggs, parchment paper, raisins etc !

2✅ Total cost of decorating supplies, like toppers, printable stickers, food coloring, gold dust, flowers, Sweets, fondant, sprinkles, chocolate chips, butter icing, fresh fruit like strawberry etc.

3✅ Total Cost of packaging materials, cake board, wrapper, cake boxes, domes, ribbon, stickers etc.

4✅ Total Cost of Cleaning supplies, you are going to clean up , if you use water, soap and detergent and bleach worth #200 daily monthly #6000!

5✅Cost of ultilities , like gas, electricity, rent, fuel .there is no stable electricity in our country so cost electricity with your daily generator running cost.

For rent ,even if you bake from home. You need to pay rent to still have a place to run your business.

6✅ know your cost of Equipment and tools because you will need to replace it after years and maintain over time . Cost of your oven, cake mixer, eddible printing machine,moulds etc.

7✅ Total cost of time which is direct labour. Time you put in with others to achieve your customer's desired results.
Taking the orders from the customer, shopping for bakery ingredients, mixing, decorating, cleaning, delivering etc.

This is where you get money to pay yourself and your workers. The cost for your craft and expertise lies here!

8✅ Then here add your profits.
Remember to add Value Added taxes where necessary and obtain right from FIRS to collect it.

Coach Victoria.

03/11/2020

23/10/2020

Good evening all. Hope everyone is safe? Pls keep praying for Nigeria. God will surely intervene. Peace.

05/09/2020

learn HOW TO PREPARE PEANUT with these few tips!

22/08/2020

WHY CAKE SINKS IN THE MIDDLE

Baking is love made visible, but sometimes issues arise that makes you angry.
Years back I had several cases where my cakes always sink at the middle, this made me so angry, confused and afraid. My worry was, what the client will do, but they say without a mistake you can’t climb to the top. When my first cake sunk, can you guess what I did, it was a two layer cake, I had to scrape out the sunk point and took the cut out I brought out and added it to the sunk place to fill it up, with all these my cakes kept on sinking, I was still worried, because it makes me spend more resources and it reduces the cake totally, I had to sit down to trace out what was causing it, to my greatest surprise I found out the following;

• Opening the oven door too early
• Closing the oven door too sharply
• Preheating
• Incorrect oven temperature
• Wrong measurement of ingredients
• Too much baking powder or baking soda
• Expired or non active baking powder
• Incorrect moisture levels
• Overbeating the batter in the last stage
• Batter sitting too long before baking
• Under baking the cake
• Incorrect pan size

SOLUTIONS TO THE PROBLEMS ABOVE
• Avoid opening the oven door until the cake is 85% done
• Be gentle when you close the oven door.
• Check your oven with a heat-proof oven thermometer.
• Bake with the correct oven temperature.
• Measure your ingredients carefully with a scale.
• Do not use excess baking powder uor baking soda, so that it will not rise at a point and sink
• Make sure your baking powder is still active and has not expired
• Make to use accurate wet ingredients for a particular recipe.
• When it’s time to combine the wet and dry ingredients, fold the batter until it’s just mixed, don’t over beat it.
• If your oven it small and cant contain your cakes, bake batch by batch, don’t allow batter to sit.
• Be sure your cake is baked by using a skewer or toothpick to check if it’s ready, if the skewer comes out neat then your cake is done.

19/08/2020