SilverlineCakes'N'more

22/05/2026

For ur crunchy milky chin chin
Rich in taste and health,
call 08143236401

03/01/2026

The journey

20/12/2025

SILVERLINE CAKES

04/09/2025

01/06/2024

Savory Beef and Vegetable Pasties
Ingredients:
For the Pastry:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water
For the Filling:

1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 large potato, peeled and diced into small cubes
1 large carrot, peeled and diced into small cubes
1/2 cup peas (fresh or frozen)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 egg, beaten (for egg wash)
Instructions:
Prepare the Pastry:

In a large bowl, combine the flour and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet, and cook until the onion is softened, about 5 minutes.
Add the diced potato, carrot, peas, salt, pepper, Worcestershire sauce, and dried thyme. Cook for another 5-7 minutes, or until the vegetables are tender. Remove from heat and let cool slightly.
Assemble the Pasties:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Use a round cutter or a bowl to cut out 6-8 inch circles from the dough.
Place a heaping spoonful of the beef and vegetable filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.
Place the pasties on the prepared baking sheet.
Bake the Pasties:

Brush the tops of the pasties with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown.
Remove the pasties from the oven

31/05/2024

2 STEPS TO MAKE FISH PIE

RECIPE
500g all purpose flour
100g butter
100g cooked mackerel fish (with seasoning)
1 seed nutmeg
Salt to taste
1 egg
¹/² Tsp baking powder

PROCEDURE

Step 1 - Sieve flour in a mixing bowl, add salt, nutmeg, baking powder and mix. Rub in butter mix till it looks like breadcrumbs before adding water then mix till a dough is formed.

Step 2- Remove bones from cooked fish and mash (cook fish with curry, thyme, seasoning cube, fish seasoning etc). Roll out pastry and cut to desired shape, put the fish inside and wrap, use a fork to design edges and a knife to design the top. Brush the top of the pie with whisk egg wash. Bake in a moderate oven for 40minutes max @180°C

Credit to owner

29/05/2024

Another version of making egg rolls with yeast and baking powder together...

100 naira per one, egg now is exclusive make your egg roll to make gain not to loose...

1. 1kg of flour ( 8 cups of flour
2. 5 boiled eggs
3. One tablespoon and 1 teaspoon of yeast
4. One tablespoon of baking powder
5. One tablespoon of butter
6. One tablespoon of powder milk
7. One tablespoon of milk flavor
8. Oil for frying
9. Bread crumbs or biscuits crumbs

Pictures credit by Loveth Wodi ..

22/05/2024

Oven baked fish roll
Oven baked fish roll
Flour 500g
Margarine 200g
Salt 5G
Water 125 ml
Boneless fish
Onion
Thyme
Curry
Seasoning cube
1 tbsp oil
Pour flour, salt in a bowl and mix

Mix in the margarine into the flour until you get a flaky

Add the water bit by bit while mixing then mix until the mixture comes together

Transfer the mixture to worktable and mold very fast with your hands

Wrap the dough in a cling film and place in a fridge to chill for 60 minutes or more

Wash the fish and place it in a pot,add onion, thyme, curry , Maggie and little water then cover to cook

After the fish have cooked remove from the pot to cool then remove the bones from the fish

Heat the pan and add Tbsp of cooking oil

Add the sliced onion, thyme, curry, maggi fry for a few mins then add the boneless fish and stir fry for a few mins and remove from heat

Remove dough from fridge after 60 minutes and roll out the dough with a rolling pin

Roll into rectangle and add fish then roll 2-3 time
Add brush the edge with egg wash to close the rolling then bake for 30 minutes @180

Ready to serve and enjoy 😋😋🥂

Credit to mercy good kitchen

10/05/2024

Potato chips

Ingredients
- Potato(large)
-Salt 1tsp+ as needed for seasoning
-Oil For frying
-Freshly ground black pepper
-Red Chilli powder

Instructions

1)First choose a large potato. A potato with a smooth surface and close to cylindrical will be easy to work with. Wash and peel the skin of the potato.

2)Fill a bowl with water and place the potato slicer on top of the water bowl. Thinly slice the potato across the width. Make sure that the potato slices immediately drop into the water. This will prevent the potato slices from browning.

3)Once the whole potato is sliced up, wash the potato slices nicely in water for 2 or 3 times until the water runs out clean. This will remove any excess starch from the surface. Now, add about a tsp of salt to the bowl, mix well and leave the potato slices to soak up in water .

4)After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins. Meanwhile heat oil for frying. Once the oil is hot, reduce the flame to medium low and drop a batch of the potato slices. Continuously keep tossing up the potato slices in the oil, until they turn slightly golden and/or crisp. Remove the chips from the oil and drain off excess oil. Before adding the next batch for frying, wait for a few mins, make sure that the oil is back hot again.

5)Taste the potato chips and add additional salt per taste, toss it up and enjoy a plain salted version

6)Add red chilli powder to the chips and toss it up for a spicy chilli version.

7)Add freshly ground black pepper to the chips and toss it up for a spicy pepper version.

8)Store in an airtight container or zip lock bag and enjoy.

N.B
- Adjust seasoning per taste.

- Use a nice, sharp potato slicer to get thin and crispy chips.

- Washing the potato slices in water will remove the excess starch on the surface and provides even browning while frying.

- Do not add wet slices of potato in hot oil. Dry them off completely before adding to

27/04/2024

Fondant Blossom Flowers Using Circle Cutters.

TOOLS:
(1) Circle Cutters
(2) Rolling Pin
(3) Flower Drying Cups
(4) Paint Brushes

EDIBLE COMPONENTS:
(1) Fondant
(2) Color Paste
(3) Water
(4) Sugar Pearls

PROCEDURE:

(1) Color and roll out fondant. Use a circle cutter to cut 6 fondant circles.

(2) Pinch an edge of 5 of the fondant circles to form petals.

(3) Cut off the excess pinched fondant.

(4) Brush the 6th circle with a bit of water. Stick the 5 petals on circle to form the blossom flower.

(5) Stick sugar pearls to the middle of the flower.

(6) Leave the flower to dry in a flower cup. Don’t have a flower cup? Shape foil paper into cups and dry the flowers on these. You can also use empty apple crates.

(7) Stick the flowers to your decorated cake when they are dry.

Hope someone finds this helpful! 😊

Credit to sweetessenceconfectionery

25/04/2024

HOMEMADE SOYA MILK!!

RECIPE:
1.Soybeans 3cups
2. Dates or sugar (to your taste )
3. Vanilla flavor 2teaspoons (optional)
4. Ginger (optional)

PROCEDURE

1.Rinse and Soak soy beans overnight

in the morning, wash and remove the skin,

just like beans for moi-moi

2.Blend the soybeans with the dates ,add water to your taste,thick or watery

3. Then pass it through a sieve (filter it)

4. Pour it into a sizable pot, because it foams a lot

Heat soy milk for 30 mins on low temperature,

stirring at interval, so it won’t get burnt

5.When it boils, add the sugar and vanilla essence for flavour - (optional.)

6. Remove from heat, let it cool for a while and filter it, using cheesecloth

7.Pour into bottles and refrigerate. Serve cool.
Credit to owner