Livvy's patisserie

05/03/2026

Best of both worlds... Heroes.

20/10/2025

Spidey will always be boys' fave in marvel's collection of super heroes and always a delight to make.

Hello neighbour, have a beautiful week and don't forget to get a slice of cake to sweeten your day

01/09/2025

Bragging rights

01/09/2025

18/08/2025

🤍🤍💛💛

We make beautiful and tasteful wedding cakes.

Let's take care of your events in a sweet way. We deliver exceptionally.

07/08/2025

I don't know who needs to hear this, so I am going to say it...

You do need a cake for every celebration.
💜💜💜

08/07/2025

We have cake for every budget so you can celebrate your child's milestone this graduation.

Bento cake makes for a cute surprise, trust me ☺.

We are taking orders
wa.me/2348081386603

I don't have rights to this song

18/01/2024

C.H.O.C.O.L.A.T.E. D.R.I.I.I.I.P!
Good morning neighbor. Did you sleep well?
Wish you a great day

15/11/2023

Flour is as important as every other ingredient in cake making and it's mostly made from wheat. It's the thickening agent in cake. It gives the cake bulk and structure. Flour hold wet ingredients together and it can do this because of the protein content called gluten. Gluten forms when wheat flour is worked.
When baking, flour is usually sifted with other dry ingredients such as baking powder or baking soda and salt. Sifting flour is very necessary because it aerates the flour and at the same time, remove unwanted particles in the flour. Some recipes calls for sifting the flour more than once, some call for measuring already sifted flour i.e, you sift your flour, then measure out the needed quantity. The weights are not the same. Sifting flour, like I said, aerates the flour thereby giving your cake a light and smooth feel. It helps in achieving our much needed "light and fluffy" cakes.
Now, there are different types of flour used in baking. There is the bread flour, all purpose flour and cake flour. These types of flours are so named because of the type of wheat used and the way they are processed. While there are other grains used in making flour, wheat is the most common. Bread flour is made from hard wheat. Hard wheat is so high in gluten and that is why it's perfect for bread. A mixture of both hard and soft wheat is the reason why all purpose flour is best for our precious cakes and other pastries. Cake flour is made from soft wheat which is low in gluten and it's silky and soft and often has cornstarch mixed into it. If your recipe calls for cake flour, you don't need to panic. Simply add 20g of cornstarch to 100g of all purpose flour and you are good to bake.
It's best to store your flour, especially,whole grain flours in the refrigerator and bring it to room temperature before baking. Dusting your baking pans with flour after greasing helps your cake come out easily after baking.
I hope this topic is helpful. Let me know in the comments. Have you missed any, read up from my page and tag friends that will benefit from it.

08/11/2023

Black is such a beautiful colour. It's so versatile and accommodating. A mum cake is a hit every time. Delicious and beautiful. We make it with lots of love and sweetness.
Btw, do you like black colour? I know a lady that wants a black wedding gown. I would honestly want to see it if she goes through with it. It will look eh .... different 😀. We are here for the cake anyways.

03/11/2023

Let's talk EGGS
When you talk about eggs in baked goods, you think about richness. As fragile as the are, they do some heavy lifting. Eggs gives colour, flavour, leavening and structure to cakes. It's the balance between eggs and flour that gives cake it's height and structure. It's also a binding ingredient. It creates stability in the batter and adds moisture to cakes.
The two different parts of the egg play different roles. A recipe can call the yolk and the white separately. The yolk of an egg adds fat and acts as an emulsifier. Yolk is full of riches and goodies of an egg, the vitamins and fats etc while the white is full of protein and water. When separated, the yolk can be whipped with sugar till it's light in colour and thick. When whipped, egg white can double in volume. Sugar and some acidic elements like cream of tartar and lemon juice helps stabilizer it further. Folding in eggs in these states leavens the baked goods without the use of any leavening agents. Separating eggs in a recipe is actually the best when you want a light and fluffy end product. It's best to separate eggs when they are still cold and then bring them to room temperature before baking
As much as we love the light texture egg whites give to cakes when whipped alone, too much of egg whites can actually dry out your cake. When your recipe calls for particular eggs and particular volume or weight, ensure to adhere to it. Measurement is of the essence.
When cracking your eggs, do that in a separate bowl and then introduce it to your batter. This is to avoid some unpleasantness and broken shells.
More importance or questions about eggs, let's hear it in the comments section