Dugo's cake'z

04/03/2024

04/03/2024

You want us to lighten your events
to make it special to make it memorable
Dugo's cake'z is at your door step within for you to open the door 🥂🥂

04/03/2024

We are in that time of the year, when we celebrate 🥂
Don't forget to reach out us for ur event

Adaugo Ozah

04/03/2024

Dugo's cake'z are here to serve you to the fullest

21/02/2024

We give u the best

21/02/2024

26/01/2024

This 2024 avoid crime.
Oya all my legit pple, drop ur business details below, let ur clients in my comment section patronise u

26/01/2024

In this economy, it is wrong to sit doing nothing, do something no matter how little
👇
HOW TO MAKE COCONUT CANDY.

INGREDIENTS 👇
*Coconut.
*Granulated sugar
*Water
*Grater and spatula.

PROCEDURE 👇
1. Crack the coconut, collect the juice and separate the coconut flesh from the shell.

2. Grate along the flesh of the coconut so as to get long pieces of coconut. Grating across the flesh will only give you a clumpy mass of coconut.

3. Pour the coconut juice and sugar into a pot and set to boil on medium heat and Stir.

4. Add in the grated coconut pieces and pour water to rise to the same level as the coconut and Stir thoroughly.

5. Stir continuously till the mixture becomes browner in colour.

6. Reduce or turn of the heat completely. At this stage, the sugar caramelises, making the contents stick closely together.

7. Transfer the hot coconut candy into a wide tray to cool. You can mould into ball or square shapes and store or serve as desired.

Dugo's cake'z love's you

24/01/2024

Chin-Chin
Flour - 4cups (500g)
Butter- 1/2cup (100g)
Milk - 1/2 cup
Powdered milk flavor- 1 tbsp
Baking powder- 1/4 tsp
Sugar - 1/2 cup (100)
Salt - 1/4 tsp (don’t add salt if you’re using salted butter or margarine)
Nutmeg- 1/2 tsp
Eggs - 2
Water - 1/4 cup (very cold)
Vegetable oil for frying

Procedure
Step 1: Sieve in all dry ingredients in a bowl mix well and set it aside.
Step 2: Add butter to the flour mixture and mix together till it's fully incorporated.
Step 3: Whisk eggs and milk together eggs and add to the flour mixture, then add water and mix it well using your clean hands to form a dough (don't overwork it)
Step 4 : Transfer it to your work surface and dust some flour on the surface, use a rolling pin to roll it out( not too thin or too thick)
Step 5: Use a knife or pizza cutter to cut it into your desired shapes.
Step 6 : Heat up your oil and fry on medium heat, once it's golden brown take it out of the oil to cool.

And Enjoy

14/01/2024

IMPORTANT CAKE BASICS

Most traditional cakes call for a standard mix of ingredients: sugar, butter, leavening, and gluten (flour). Keeping a few basic ingredients on hand, and using them correctly, will ensure that your cakes are perfect every time!

Sugars
Sugar is essential in cakes as it’s what makes them taste sweet. When you mix up a cake batter and beat sugar into fat or eggs the sugar crystals cut into the mixture, creating thousands of tiny air bubbles that lighten the batter.
While baking, these bubbles expand and lift the batter, causing it to rise in the pan.
Altering the sugar in a recipe can have a dramatic effect. When a white cake turns out moist and tender the sugar ratio is good. But if you try changing the recipe by using more or less sugar than the recipe calls for, the result may be a dense, flat or tough cake.
The most common sugar for cakes is granulated.

Fats
The function of fat in cakes is an interesting one! There are two general methods for utilizing fats in cake baking; the creaming method and the all-in-one method. Fats are used differently in each case.

Creaming Method
The creaming method produces a soft, yet sturdy cake. The cake is usually great for stacking in layers as well for bundt cakes.
Simply put, it is mixing sugar into butter (fat) to help produce air bubbles that will expand during baking due to vaporization. This helps make the final product rise. Sugar and butter will also lighten in color and expand in volume during creaming. Eggs are beaten into the batter one at a time. Typically, the additional liquids and dry ingredients are then added alternately.
When using the creaming method, all ingredients should be at room temperature. The creaming method is best utilized with a stand mixer or hand-held mixer, as it can take anywhere from 3-8 minutes. The best speed for combining sugar and butter is medium to low as a high speed could heat up the fats too quickly.

All in One Method
If you have ever seen a recipe that says “one bowl” or “pour batter into the pan” it is probably an all-in-one method cake. They tend to be very moist and use oil instead of butter. (Such as Carrot Cake, etc)
The all-in-one method is the easiest of all the cake baking methods. These cakes tend to have more liquid than others.

Eggs
Eggs play an important roll in cakes. They add structure, color, and flavor to our cakes and cookies.
There are two main components to an egg, the whites, and the yolks. For instance, a whipped egg white can help and Angel Food Cake rise. An egg yolk can transform a white cake into a beautiful yellow cake. Most recipes call for a whole egg.
It is important to use eggs at room temperature and to make sure you have the right size. I prefer large to extra large eggs in my cakes and will often specify for you. The difference between the two is usually 1-2 teaspoons in volume and while interchanging them won’t destroy a recipe, using the right size can help to create the perfect cake.

Leaveners
In cake recipes, the two most common leaveners are baking soda and baking powder.
Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the batter, allowing the cakes to turn golden brown in the oven.
Baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking powder alone can give cakes a lighter texture.

Flour
The main difference in flours found in the grocery store is the amount of protein they contain. A cake recipe should have the specific flour listed that is uses, but if it doesn’t, you can usually assume they mean all-purpose.
All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well.
Cake flour is best for cakes and bakes very tender layers. It has 8-9% protein, one of the lowest in protein content.
Bleached and unbleached flours are basically interchangeable in cake recipes.

Salt
Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavor and without it, the cake could just taste like a sugar overload. Without this flavor enhancer, the secondary flavors in a cake fall flat as the sweetness takes over. Salt can also act as a protein strengthener, helping to achieve the perfect cake.
Once you have all the basics covered, creating the perfect cake is easy no matter what the recipe.

Dugo's cake'z training
HAPPY weekend
08168684529/09966011784

14/01/2024

WITHOUT PROPER KNOWLEDGE OF CREAMING: you will definitely have issue with your cake.

Creaming butter and sugar is an important step in many baking recipes, as it helps to incorporate air into the mixture, resulting in a lighter and fluffier texture.

Here's a simple step-by-step guide:

1. Start by ensuring that your butter is at room temperature. It should be soft and easily spreadable but not melted.

2. In a mixing bowl, add the softened butter and granulated sugar in the ratio mentioned in the recipe. For most recipes, it's equal parts butter and sugar, such as 1 cup of butter to 1 cup of sugar.

3. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed. The goal is to combine them until they become light and fluffy, usually taking around 2-3 minutes.

4. Occasionally, pause the mixer and scrape down the sides of the bowl with a rubber spatula to ensure even mixing.

5. Once the mixture turns pale yellow in color and has a creamy texture, it's ready. Do not overbeat, as this can cause the butter to become too warm and result in a denser baked good.

And there you have it! Creamed butter and sugar ready to be used in your baking endeavors. This mixture forms the base for many recipes, like cakes, cookies, and frostings.

If you have any questions, feel free to ask, and we can move on to another topic or technique whenever you're ready!

I love you all ❤️💕🥰

13/01/2024

Have you been aspiring to be your own boss in the cake industry?
The time is now.
Join us and thank me later.

31/12/2023

Let's grow together in the year 2024

31/12/2023

January to remember,we are here for you all in the year 2024, let's start it with good memories,
Come and train with Dugo's cake'z

22/12/2023

Come and buy what am selling

25/11/2023

Is the season of celebration and Love, let's make the season memorable with this our yummy chin chin and peanut butter

22/11/2023

It is only when we take chances, when our lives improve. The initial and the most difficult risk that we need to take is to become honest🙏🙏
“Nature has given us all the pieces required to achieve exceptional wellness and health, but has left it to us to put these pieces together.
Master piece only!... were ever u see this woman
Franca Ayodele Richard tell her thank you for me

16/11/2023

This beauty is a what affects cake of our traditional wedding 💍💍
We are here to show u love this season

12/11/2023

The smallest flower is a thought, a life answering to some feature of the Great Whole, of whom they have a persistent intuition🔥😍🔥this is our sugar flower 🌺🌺🌹🌹🌹