Thursday, 13 November 2014
XMAS CAKE
IT IS CHRISTMAS PERIOD AGAIN.Book for your xmas cake @ affordable price.No matter how little your budget is,we have you covered.
Sunday, 21 September 2014
BAKING CUPS
Baking cups
are available in a wide array of colors, shapes, sizes and materials,
so choosing the perfect type can be somewhat overwhelming. Used
primarily to line cupcake or muffin pans
to prevent batter from sticking to the sides, these cups are not a one
style or one-size-fits-all product. Through explanation and analysis of
different options and advantages, this guide will help ensure that your
culinary and confectionary creations look and taste delicious, and are
consistent in size, shape, and style.
When
choosing a baking cup size, knowing the dimensions of the pans you will
be using is essential. Though size classifications exist, individual
manufacturers might have slight variations.
Whether you're baking a large, tasty muffin to sell in your coffee shop
or a delectable bite-sized truffle for your café, it’s imperative to use
the perfect sized baking cup for your unique needs. Perhaps you have
already found the perfectly-sized cup and need to restock your business
with a similar item. Typically, standard baking cups measure 2" x 1 1/4"
and are commonly used for traditional-sized cupcakes or muffins.
Mini baking cups with a 1" diameter and be used for presenting
chocolate covered cherries or caramels, and 3 1/2" diameter jumbo baking
cups can be used for gorgeous gourmet cupcake creations! To help
simplify the search and selection process, we have consistently labeled
the baking cup item titles and measurements on our site so that they are
easy to read and understand. The first number listed is the baking
cup's bottom diameter measurement, and the second number listed is the
overall height.
How to Get an Accurate Measurement
Although usually available in mini, standard, and jumbo sizes, baking cups' measurements can vary slightly. To determine accurate baking cup sizes, measure the bottom diameter of the cup without flattening the sides, then measure the wall height. Before purchasing, be sure to know the precise measurements of the pans you will be using.
White Paper Baking Cups: These fluted cups provide a neat, sanitary look and ensure easy clean-up.
Colored/Decorative Paper Baking Cups: Enhance presentation with a variety of colors and patterns that will complement themes, seasons, or décor.
Glassine Baking Cups: Both air and water resistant, glassine cups provide an easy release and attractive grease-resistant presentation.
Foil Baking Cups:
Prevent unwanted grease marks or stains with a variety of stylish foil
baking cups. These opaque cups keep batter hidden, and offer a clean,
eye-catching presentation.
Specialty/Decorative Baking Cups:
Featuring unique designs, these baking cups can complete the look your
bakery or restaurant is striving to achieve, and are available in tulip and lotus varieties.
Corrugated Kraft Baking Cups:
Perfect for freezer to oven applications, these corrugated cups are
suited for baking small cakes, pies or individual portion items. The PET
coating allows for an easy product release and quick clean-up. Made of
100% recycled content, they're a great alternative to foil, paper, or
glassine cups.
Wrappers and Display Cups: For a polished look, add these decorative wrappers to your baked goods after baking.
Wrappers:
Fasten a wrapper around a cooled cupcake or muffin for an instant
accent and lively presentation. Conceal grease or oil spots that might
have been visible through a paper baking cup.
Eclair Cups: Neatly display pastries in sanitary white eclair liners that provide stability. Available in 4 1/2" and 5 1/2" lengths.
Paper Fluted Holders:
Ideal for serving burgers, tacos, bagels, and more, these versatile
fluted holders/burger cups are a sanitary solution to your serving
needs.
Source:http://www.webstaurantstore.com/guide/629/baking-cups.html
Advantages
The first step in choosing the right baking cup is determining your purpose for baking. Will the finished product be on display? Is it intended to serve a high-volume crowd? After making these decisions, consider the many benefits of baking cups. Some common advantages include:- Easy Clean-Up. A high-volume restaurant or bakery might not have extra time to dedicate to cleaning dirty pans. Avoid the messes that result from sticky batter in unlined pans and create a finished product that has a consistent shape by using baking cups.
- Sanitation. Baking cups provide a protective outer layer that helps prevent the spread of germs during the transfer from oven, to display, to customer. Great for public events during which baked goods are on display, liners can offer customers peace of mind by guaranteeing that their food has not been unnecessarily touched.
- Moisture. Without a baking cup, cupcakes, muffins, and other baked goods can become dried out after removing them from the pan. Using a liner helps you preserve the desirable moist taste and texture that will set your business apart from others.
- Shape. Providing stability and shape, baking cups can help create a uniform look and prevent crumbling . Liners can even act as a buffer between a hot pan and the batter, which can prevent the baked good's edges from cooking too fast.
- Overall Presentation. While some baking cups are not intended to be decorative, others are both functional and ornamental. Colored and patterned cupcake liners can complement a theme, correlate with a holiday or season, or contribute to your unique style. Match colorful wrappers with icing and designs for a fun, individualized look. Apart from baking, others may choose to use baking cups to display small candy, truffles, or fudge.
Sizes
How to Get an Accurate Measurement
Although usually available in mini, standard, and jumbo sizes, baking cups' measurements can vary slightly. To determine accurate baking cup sizes, measure the bottom diameter of the cup without flattening the sides, then measure the wall height. Before purchasing, be sure to know the precise measurements of the pans you will be using.
Styles
Baking Cups: Pour batter directly into these cups for use during baking.Wrappers and Display Cups: For a polished look, add these decorative wrappers to your baked goods after baking.
Which Baking Cup is Best for You?
Used for sanitation | Provides Stability | Grease/oil proof | Fluted | Available in Mini | Available in Standard | Available in Jumbo | |
---|---|---|---|---|---|---|---|
Baking Cups (Before Baking) | |||||||
Tulip Liner | |||||||
Lotus Liner | |||||||
White Paper Liner | |||||||
Foil Liner | |||||||
Colored Paper Liner | |||||||
Glassine Liner | |||||||
Corrugated Kraft Liner | n/a | n/a | n/a | ||||
Wrappers/Display Cups (After Baking) | |||||||
Wrappers | |||||||
Eclair Baking Liner | n/a | n/a | n/a |
Quick Fixes
Choosing the right baking cup could be a quick fix to many of the problems encountered during baking. Maximize efficiency and create the perfect look, taste, and consistency by following some of these recommendations!When this happens... | ...Try this quick fix! |
---|---|
Oil or grease bleeds through the baking cup | Try doubling paper cups or opt for a foil or glassine variety |
Dark-colored cake makes a decoration on a baking cup difficult to see | Bake the dark-colored mix in a white paper cup, then drop it into a second darker or decorative liner after cooling |
The cake crumbles when peeling away the liner | Be sure to bake the cupcakes completely. Under-baked batter can cause peeling. To make peeling even easier, try lightly spraying the cups with non-stick cooking spray or another similar spray release |
The liner peels away from the cake after baking | Be sure that cupcakes have cooled and reached room temperature before storing them in a container. Storing them when they are too hot can cause the liners to detach. |
Source:http://www.webstaurantstore.com/guide/629/baking-cups.html
Sunday, 24 August 2014
EGG ROLL
Egg roll
Ingredients
*flour :1 cup
*sugar:1 teaspoon[depends on how you want it sweet but it isnt meant to be so sweet}
*salt: a pinch
*Margarine: 1 tablespoon [too much margarine makes it soggy}
*Vegetable oil: a bottle of oil [Egg roll needs is prepared by deep frying}
*baking powder: quarter of a teaspoon
*Water
* Boiled egg
METHOD
1.Sieve your flour.Add butter and mix together with your hand.
2.Add salt,sugar,baking powder.Mix together
3.Add water a little at a time.[NOTE : THE DOUGH SHOULD BE THICK]Add enough water to bind together the ingredients and pliable.i.e workable
4. Knead for 2 minutes till the surface appears neat
5. cut little dough stretch it and wrap round the egg and smoothen with your hand
6.Then fry in your hot vegetable oil
NOTE:This makes between 2 to 3 egg roll
Ingredients
*flour :1 cup
*sugar:1 teaspoon[depends on how you want it sweet but it isnt meant to be so sweet}
*salt: a pinch
*Margarine: 1 tablespoon [too much margarine makes it soggy}
*Vegetable oil: a bottle of oil [Egg roll needs is prepared by deep frying}
*baking powder: quarter of a teaspoon
*Water
* Boiled egg
METHOD
1.Sieve your flour.Add butter and mix together with your hand.
2.Add salt,sugar,baking powder.Mix together
3.Add water a little at a time.[NOTE : THE DOUGH SHOULD BE THICK]Add enough water to bind together the ingredients and pliable.i.e workable
4. Knead for 2 minutes till the surface appears neat
5. cut little dough stretch it and wrap round the egg and smoothen with your hand
6.Then fry in your hot vegetable oil
NOTE:This makes between 2 to 3 egg roll
Saturday, 17 May 2014
Monday, 14 April 2014
Monday, 24 March 2014
PROMO PERIOD
Are you getting married this year?You don't have to empty your account.Watch out for an unbelievable promo on all our services.It is real.
HINT:WHAT ABOUT HAVING YOUR EVENT VENUE DECORATED FOR AS LOW AS 50k?Yes,50k.
Follow us.
HINT:WHAT ABOUT HAVING YOUR EVENT VENUE DECORATED FOR AS LOW AS 50k?Yes,50k.
Follow us.
Thursday, 13 March 2014
The Craft school is a training arm of Alot Events.
COURSE
Contact us today:Call 08053041739,Whatsapp:08053041739 BBPIN :21D14A1E
COURSE
- EVENT PLANNING
- EVENT DECORATION
- CAKE
- SUGAR FLOWERS
- SUGAR MODELLING
- SMALL CHOPS N PASTRY
- HAT
- HAIR FASCINATORS
- HANDFAN
- BOUQUET N BOUTTONIERE
- VEILS
Contact us today:Call 08053041739,Whatsapp:08053041739 BBPIN :21D14A1E
Tuesday, 4 March 2014
Sunday, 2 March 2014
Alot Events is giving out birthday cakes from this month till May.People born in this months should like our page and state their date of birth.
The winner of every months birthday cake would be contacted and announced.
(Terms and Condition apply)
Follow this link:https://www.facebook.com/pages/Alot-Events-and-Bridals/220009678020033?ref=hl
Terms and Conditions
1. The winner would be selected based on the initiaitive of our judge
2. Participant should not be in any way related to any staff.
3.There must not be multiple entry
4. Cake would be picked at our office
5. Winner not living around us must arrange on how to pick the cake up
The winner of every months birthday cake would be contacted and announced.
(Terms and Condition apply)
Follow this link:https://www.facebook.com/pages/Alot-Events-and-Bridals/220009678020033?ref=hl
Terms and Conditions
1. The winner would be selected based on the initiaitive of our judge
2. Participant should not be in any way related to any staff.
3.There must not be multiple entry
4. Cake would be picked at our office
5. Winner not living around us must arrange on how to pick the cake up
HOW TO MAKE FONDANT PASTE
RECIPE
Icing sugar : 500gm
Glucose: 1 tablespoonful
Gelatin: 1 tablespoon
Water :5 tablespoon
Method of preparation
1. Put water into a clean bowl and add the gelatin.Leave and allow to sponge for 10 minute.
2. Place the sponged gelatin inside hot water and add glucose
3. Stir and allow to melt to a runny state .i.e. liquid form
4. Sieve icing sugar in a bowl.Make a well in the middle of the sieved icing sugar
5. Pour in the gelatin and glucose solution into the icing sugar.Stir it in till it becomes hard
6. Turn it on a clean board and knead till it does not stick to your hands.
7. Cover with a clean film for preservation before use.
Icing sugar : 500gm
Glucose: 1 tablespoonful
Gelatin: 1 tablespoon
Water :5 tablespoon
Method of preparation
1. Put water into a clean bowl and add the gelatin.Leave and allow to sponge for 10 minute.
2. Place the sponged gelatin inside hot water and add glucose
3. Stir and allow to melt to a runny state .i.e. liquid form
4. Sieve icing sugar in a bowl.Make a well in the middle of the sieved icing sugar
5. Pour in the gelatin and glucose solution into the icing sugar.Stir it in till it becomes hard
6. Turn it on a clean board and knead till it does not stick to your hands.
7. Cover with a clean film for preservation before use.
Thursday, 20 February 2014
FREE CAKE DECORATING CLASS
There would be free cake decorating class on the 22nd of Februaury,2014.
OUTLINES
OUTLINES
- How to make fondant
- How to cover a cake with fondant
- How to make simple designs to beautify cakes
- Professional advice on cake business
Participant are to register their presence with N500 [participation form] before the training day for proper planning.
All participants are to come with their writing materials
For enquiries: Call 08053041739, BB Pin:21D14A1E, Whatsapp: 08053041739
Wednesday, 19 February 2014
ALOT EVENTS N BRIDALS is a one-stop event place with the mission of providing excellent services at a very minimal cost.We offer the following services:
THE CRAFT SCHOOL is the training arm of ALOT EVENTS.We offer training in the following:
- EVENT PLANNING AND COORDINATION
- PROFESSIONAL EVENT CONSULTANCY SERVICE
- EVENT DECORATION
- CAKES
- SMALL CHOPS
- BRIDAL SERVICES
THE CRAFT SCHOOL is the training arm of ALOT EVENTS.We offer training in the following:
- EVENT DECORATION
- CAKE
- SMALL CHOPS
- BOUQUET
- BOUTTONIERE
- WRIST CORSAGE
- CUSTOMIZED HANDFAN
- HATS
- HAIR FASCINATOR
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