Cakefest Magazine 2017

Mirror cakes Themed cakes

Food handling and hygiene Baking Essentials

Edumed Trust

Customized recipes

Edible paints Geometrical cubes Isomalt

With: Chef Hash Sultan Chef Felix Huwyler Pamela Tyongik Dee Mukui Dr. Caroline Oyugi

Editorial industry gurus customized recipes, great articles and

stories.

special features.

Enjoy the read.

This issue explores the latest trends in the baking industry

Elizabeth Waichinga

as well as the latest products

Team leader

in the market that bakers need to keep abreast with. We have also featured key topics such

A

re you interested in all things baking? Immersed

in a world of all things sweet?

Welcome to the sixth edition of CakeFest Magazine. This issue offers you a preview of The Cake Festival 2016 and the Annual Baking Competition

as copyright & trademark, food safety & hygiene that those in the baking and generally food industry cannot ignore.

We

have also introduced a one on one section where we get to meet the crème de la crème in the baking industry.

winners. In addition, the issue is

I encourage you to read on

packed with more information

and explore!

about the cause The Cake

We would love to hear from

Festival

you and feature your cakey

proceeds

supports,

Editorial Team Charles Njoroge Elizabeth Waichinga Erique Mwangi Sub-Editors Allylah Msenya Wangui Mwangi Design & Layout Tony Karanja BrandPartner Limited Photography Machismo Photography

Marketing Executive Esther Wanjiru Marketing Support Francis Wahome Moline Akinyi Nancy Kerubo Philippa Kasere Social Media Peter Meshack Vanessa Njambi

Organizing Committee Elizabeth Waichinga Charles Njoroge Tony Karanja Edmund Mudibo Eric Mwenda Andrea Lihumi

Logistics Robinson Muimi Ken Njau Abednego Mutinda

For more information, Please write to The Trust Secretary, Edumed Trust P.O. Box 1025, 00502 Karen, Nairobi, Kenya Mobile: 0710-551119, 0788-551119 Email: info@cake-festival.com, Website: www.cake-festival.com The Editorial board welcomes electronic submissions of articles and photographs and reserves the right to include or edit materials submitted for content and style without recourse to the author.

1

Content THE CAUSE

2016

3 Word form Trust Secretary 4 Touching lives;Emma Sharon

5 Enlightening Minds 6 Hot New Cake Trends 7 Latest Products 8 One on One with CHef Hash 9 Sculptured & Human Cakes 10 One on One with Chef Felix 11 Chef Special

T

he Cake Festival 2016 was

Last year, the categories increas-

another

ed

exciting

episode,

from

the 2 professional and

hosted at the spectacular

emerging categories to 5 including

Kenya Wildlife Service(KWS), Headquarters. The event witnessed gro-

Hotel Category, Institutions Category and Junior Category to expand

wth and had 73 home, professional,

and capture the entire baking

Industrial bakers and culinary insti-

industry in Kenya. The competition

tutes participate bringing over 2000 kilos of cake that was enjoyed by

provided the bakers with a forum to benchmark, to learn and to share

over 3500 guests. This was made

ideas with their peers. The judging

possible by 14 sponsors who contr-

was done by professional pastry

ibuted through finances, baker’s

chefs from Sarova Group and

ingredients and media coverage

Hilton Hotels, Bakery Owners and

amongst other efforts. The event

the Marketing Society of Kenya.

also saw participation of 20 exhibitors.

13 EXE-ceptional Recipes 14 One on One with Dee & Pam 16 YEAR 2017 IN PICTURES

The sponsors and bakers ensured the guests learnt much with live demonstration and fun activities.

The children were treated to a

18 ANNUAL BAKING COMPETITION

number of fun activities including

21 HYGIENE & SAFETY

carts, amongst others. The adults

bouncing castles, trampoline, go had the opportunity to enjoy the Live Band Entertainment, Deejay

22 LEGAL MATTERS

Music and Spoken Word. The guests also got a chance to learn more about Edumed Trust. All through the Bake Sale yard offered guests an opportunity to buy unique

23 ESSENTIAL BAKING TOOLS

creations to

take

home!

The

CakeFest magazine 2016 was also on sale. Besides cake, there was plenty to eat from Naivas Deli and Chef on the Legs including food

26 BAKERS PROFILES

and snacks.

The Annual baking competition standard continues to rise with an increase in the categories for the bakers to participate in

2

“The Annual

baking competition standard continues to rise with an increase in the categories for the bakers to participate in.

”

A word from the Trust Secretary & Ceo offerings. This year we have expanded the festival to two

I

incorporating workshops on various baking and related aspects to help raise bakers and baking enthusiast skills and a “Mega Sale” with discounted prices for all things baking and related products and accessories. I invite us to plug in and partake.

“am looking for a cake, can you help me?” and “What kind of cake are you looking for?” This has been a common refrain I have heard during the Baking Extravaganza’s held in various places in the run up to this year’s The Cake Festival. It is a pleasant reminder that cakes signify celebration, appreciation and marking of milestones. And we at Edumed Trust are pleased to present the 8th edition of a journey full of challenges but with God’s grace sweet outcomes, hence the theme this year “Sweet journey to my dreams”.

I always marvel at the creativity and passion of the bakers who continue to tickle our palates with delectable cake creations and pastries and I have no doubt that from the home baker to the professionals, from institutional bakers to budding high school students, expect a feast of cake galore at this year’s festival to enjoy. I celebrate them and thank them for their continued partnership. I appreciate our Sponsors for supporting us and adding

With growth in the event stature, competition and varieties of delectable cakes, great wholesome fun, it is easy to forget that this is a festival with a cause. The Cake Festival’s proceeds support Edumed Trust to keep alive the dreams of bright and needy students in our nation of getting a quality secondary school education. Indeed, as a Christian charitable Trust, we believe as stated in James 2:26 that “As the body without the Spirit is dead, so faith without works is dead also”.

I salute our lean team that works tirelessly, together with our volunteers to make the festival a truly memorable experience. I thank our Trustees for their advice and the Executive Board for their leadership. May God richly bless you and to him be the glory.

In 2016, we supported 70 students i.e. 37 boys and 33 girls in 59 secondary schools across the nation. This year with your support, we plan to raise this number to 75 students. Hence, Transforming lives, Changing destinies to the glory of God is why we do the festival and over of our beneficiariespresently in colleges and universities both locally and abroad. In addition to participating in the event, you can also partner with us through other ways shared elsewhere in this magazine.

Let the sweet journey to my dreams begin. Let’s enjoy cake.

Charles Njoroge Trust Secretary & CEO Edumed Trust

In Magical Kenya’s “48 Hours in Nairobi”, The Cake Festival is featured under Festivals and events as one of the events, a testimony of God’s favour and to its growing stature and contribution to the nation’s tourism

Edumed Trust Class of 2017 Students engaged in a discussion during the Students’ Mentorship Retreat held on 21st-23rd April, 2017 at St. Georges Girls Secondary School, Nairobi.

3

Emma Sharon Story

I

am Emma Sharon Chepkemoi. I am the third of four daughters, born in Nairobi but later on we moved to Ongata Rongai, Kajiado County with our mother. I sat my KCPE in 2011 and scored 409 marks out of the possible 500 and I secured myself a place at Kapsabet Girls High School in Nandi County.

My mother, who was the sole bread winner had lost her job; just when three of us were in high school and our youngest sister in primary school. Her efforts to secure another job bore no fruits and our prospects for a brighter future began to dim.

In order to carry on with my education, I resolved to apply for various scholarships hoping to following the release of the KCPE examination results were but I was not lucky to be selectthat point, my life was dark with no hope and I was desperate at home. A glimmer appeared when my mother heard of The Edumed Trust through one of our church members. We followed plication forms and in April 2012, my light shone. I was admitted into the programme and since then it has been a new dawn for me.

Edumed Trust has been a source of hope, helping me achieve my educational goals. The Trust Mentorship Programme has been invaluable as it has enabled me build my self-esteem and improved my life as well as the lives of other sponsored students holistically. A lot of knowledge and various skills have been passed on to us by our mentors. In 2015, I completed high school and achieved an overall grade A. I am currently studying for a Bachelor of Science degree in Electrical and telecommunication engineering at the Multimedia University of Kenya. I am still part and parcel of the Edumed family and I am growing daily.

In future, I intend to give back my time, money and skills to students like me because someone gave me a chance and I also want them to know that there are no excuses when one truly desires to succeed. My biggest motivation over the years has been the demonstrated love by Kenyans of giving to the underprivileged and offering them an opportunity to have a brighter future despite their backgrounds. To have the support of someone who cares is invaluable and words cannot explain how grateful I forever am for this chance given to me. Long live Edumed Trust!

By giving a minimum of Kshs. 500 a month you can help educate bright needy students Edumed Trust is currently supporting 65 students in 56 secondary schools nationwide.

Bank Account Details Edumed Trust Standard Chartered Bank, Karen Branch A/C No: 01028 183022-00 Swift Code: SCBLKENXAXXX For more information, Please write to: The Trust Secretary,P. O. Box 1025, 00502 Karen, Nairobi, Kenya Mobile: 0710-551119, 0788-551119 M-pesa PayBill No.531200 Email: info@edumedtrustkenya.org Website: www.edumedtrustkenya.org Follow us on: Facebook: Edumed Trust Twitter: @edumedtrust The Trust Secretary, P. O. Box 1025, 00502 Karen, Nairobi, Kenya Mobile: 0710-551119, 0788-551119 M-pesa PayBill No.531200, Email: info@edumedtrustkenya.org Website: www.edumedtrustkenya.org 4

A legacy of enlightening minds D

aktari, you are a lecturer, a church school teacher, a trainer of trainers in addition to being involved with education activities at Edumed Trust and Kenyatta National Hospital (KNH) Childrens’ Ward. Why do you do what you do? Why is edu cation in almost every sphere of your life?

Simply summarised, I’m a teacher by choice, by calling and also by gifting.

Education is close to my heart and my my element either when teaching or dealing with related issues. My work of enlightening minds is fulfilling.

Why is it so important?

A good education transforms lives. A number of social problems are a result of lack of knowledge; families have to endure endless cycles of suffering, pain and poverty when education takes a back seat for whatever reason. Every child has a right to some form of structured education. You need to see how going to class adds life to the days of children even when they are burdened with the weight of terminal illness. Going to school gives the child a reason to get out of bed and an opportunity to hope for a better future. Education fosters cross-

cultural understanding as it increases tolerance for differences even as it highlights each person’s responsibilities.

What does The Cake Festival mean to you?

The Cake Festival means that the wider public has bought our vision; that of together keeping bright, needy children in school. Fund-raising does not have to be a morose activity; it can be an extremely sweet affair.

Every year as thousands of people, unknown directly to us, turn up to support this cause, I am encouraged.

I see hope. I am strengthened as I understand better that our labour is not in vain; lives and families are being transformed. For the children in KNH, the festival is a reminder that life is still good. Celebrate all the good times; they are many.

Your message to the bakers who bake so many tonnes of cake Thank you for sharing your gifts with us; I cannot even imagine how June was without the festival.

What would you wish every Kenyan understood?

Give every child a chance. Do not judge them by how they look or speak

5

in their state of weakness. Do something, no matter how small to improve their lot.

Where do you want to see Edumed In its own building the nation as a major consultancy on all matters education, mentorship and career guidance.

Dr. Caroline Oyugi speaking to Edumed students at a past mentorship session Dr. Caroline Oyugi, is a lecturer at the University of Nairobi, Executive Board Chair at Edumed Trust and also runs an education program at the Kenyatta National Hospital, Children’s Ward among many other responsibilities.

Hot New Cake Trends Cake design and trends to watch out for in 2017

BY WANGUI MWANGI

C

akes take centre stage in any occasion and hey, what’s a party without cake? In 2017, we’ve got more making cakes! Bakers and cake artist’s world over continue to add more drama, graphic art and illustrations to their products. Here’s part of the incredible trends in the world of cakes and cake décor this year: Mirror Cakes:

Mirror cakes are made by using a mirror neutral glaze.

These cakes have glaze poured on them; they are so smooth and shiny that tion on them! You can either purchase readymade glazes or make your own. To the ready glaze, you add sweet condensed milk, melted chocolate and food colouring, pour this over your cake and it will give you the effect. Use a spatula to make designs on the glaze if you like.

Cupcake explosion:

to fondant and whipping cream, there’s so much to play with that allows you add glamour to your cupcakes. They are just simple and one can easily add eye catching colour palettes to make them more stunning as Themed cakes: This trend may

have been around for a while, but we have seen bakers become bolder with cakes oozing more drama and elegance.

They have b e c o m e more vivid with some incorporating fashion elements into their designs.

Edible Cake stands: They add cake design by creating a custom edible cake stand from delicious gum paste.

They are made from sugar craft. These you’ll be given for thinking that a flower garden just exploded on your cake. You could also use organic edible flowers from your garden. Hiowever, first ensure that they are edible, free from pest and pick them on the same day they are to be used. They give your cake an immaculate and colourful finish.

So, looks like its adieu to plain cakes. Let’s be at the party and enjoy the creative treats!

Wangui Mwangi is a PR and Communications Intern at Edumed Trust

Statue cakes: Statue cakes are gaining momentum. They are versatile as they are inspired by different characters and sometimes surreal; you almost can’t believe they are real cakes!

Combining a few fresh, quality ingredients, we create foods so Zesty life!

Telephone: +254 (020) 2385880, 2385860 Cell:+254 733 767 022 or 721 668853 E-mail: delite@trufoods.biz or sales@trufoods.biz

Western Heights, 5th Floor, Karuna Road, Next to Sarit Center Westlands, Nairobi, Kenya Email: info@premier-realty.co.ke www.premier-realty.co.ke

6

Tel:- +254-204440258/61 Cell: 0708-783313/0708-783786/0775-066358 Facebook: Premier Realty Instagram/Twitter: @premierRealty

Latest Products

BY SUNIL SHAH

I

n the world of baking and cake decorating there are many new products in the market.

A lot of innovation and art is also now incorporated into making cakes. Painting on cakes in Kenya is now being used widely. Bakers are now attempting to paint on fondant like as if painting on paper and coming up with unique works.

This can be done by using edible paints and one company that has a good range of these is Rain bow Dust. Rolkem also has good range of these as well. These are ready paints which you can dilute a little depending on the consistency you want using lemon or alcohol. These colours are vibrant and make the cakes look like a piece of art.

Game of Throne Cake by Chef. Hash Sultan is an example of edible colours and luster dust paint work.

them up to form a geode.

All products mentioned such as Flexi Ice, Isomalt, Rainbow Dust etc can be found at Organic & Sugar World Ltd, Mpaka Plaza.

Sunil Shah is the Director of Marketing & Operations, Organic & Sugar World Ltd Mpaka Plaza, Mpaka Road, Westlands.

Many bakers are also now looking to create quick neat designs and are able to do so with the use of patchwork cutters and embossers.

These cutters and embossers are very easy to use and are able to give endless designs and decorating possibilities.

Baking Accessories, Sugar Craft Tools, Cutters and more, All underONE roof .

Baking Accessories, Sugar Craft Tools, Cutters and more, All under ONE roof.

Mineral Magic is also now trending in the world of cake decorating. Bakers are now able to decoishing touches inspired by the geological world.

This is achieved by using geometrical cubes or from Squires Kitchen to produce EAT| BAKE | LOVE

with a modern aesthetic. To add a ated using tempered Isomalt into silicone moulds to make clear crystals in a variety of vibrant colours.

You can use the single gems for a

EAT|BAKE|LOVE

Mpaka Road, Mpaka Plaza, Ground Floor, Westlands.

TEL:+254 20 4443877, 4443977,0705680761

7

In conversation with Chef Hash Sultan How did your love for baking and cake decoration start?

I have been baking for my friends and family for many years, but I had never decorated a cake on a high level before. I knew how to cream a basic cake but decorating was a foreign thing to me. When I decided to test my creativity skills, I discovered that I actually have the ability to create works of art in cake form and I fell in love with it. I discovered my hidden talent. Better late than never, right?

You have a very distinctive, bold and choice?

I don’t like copying what’s already been done before by other cake artists, I love being unique, original and a trend setter.

Even when my clients want a copy cake (samples from the Internet), I try to use my creativity and knowledge to change the design and make something even better than the sample they asked for. I like to use the samples as a guide to transform it into a “Hash original�

doesn’t drive me crazy in my job?� (Laughs) There’s so much that drives me insane, it would take me a whole day to mention them all but if I was to pick one or two it would be neatness and attention to details. I have a serious case of Obsessive Compulsive Disorder (OCD) and it shows in my work. If out of place, I will repeat until I nail it to perfection.

Are there any cake decorators, artists or designers you admire?

Yes! Tortik Annushka (Russia) and Zoe Hopkinson (U.K) How did you make a break in the cake business?

Through hard work, patience and determination What motivates you?

My clients/ fans and their reviews.

When it’s all said, and done, the feedback I get from people I have baked for,

What drives you crazy in your job?

The question should be “what

motivates me to do even better on the next piece that I want to put out.

I’m always pushing myself to outdo the previous work.

What do you most enjoy making?

Sculpted 3D cakes. The possibilities are endless.

What’s your number one cake decorating tip?

Always pay attention to detail, it’s a work of art after all .... Think of it like you are painting the Mona Lisa.

Each work you put out has to be a master piece! Aim to be a living legend.

What are your plans or where do you see Custom Cakes by Hash in the next 12months?

I have many dreams of where I want to see Custom Cakes by Hash in the next one year but only God knows how far we can go. So, inshallah (God willing) some of my future goals are to share my knowledge with aspiring bakers and cake artists by starting a cake decorating school and to mentor those who are passionate about their cake art. “The sky is not the limit “

BAKERY INGREDIENTS

8F QSPEVDF IJHI RVBMJUZ QSPGFTTJPOBM #BLFSZ JOHSFEJFOUT GPS

$BLFT 4QPOHFT #SFBE )FBMUIZ CSFBE BOE BMM SFMFWBOU

CBLFSZ JOHSFEJFOUT UP NBLF ZPVS CBLJOH DSFBUJPOT TQFDUBDVMBS 8JUI PVS MPDBM UFDIOJDBM UFBN XF DBO TVQQPSU ZPV UP NBLF UIF

NPTU CFBVUJGVM DSFBUJPOT BOE HVJEF ZPV UP B TVDDFTTGVM

QSPEVDU SBOHF GPS ZPVS DVTUPNFST

JTUSJCVUPS #BLF,JOH 4PMVUJPOT 1IPOF

;FFMBOEJB &BTU "GSJDB -UE

1IPOF

8

IUUQ XXX [FFMBOEJB JOUFSOBUJPOBM DPN

Are we ready for Sculptured and Human Cakes?

T

here are cakes trends that are top in the world/global scene and feature prominently in cake competition such as America’s Baking and Sweets Show, Cake Fair in Orlando, Florida and International Cake Show in Brisbane, Australia among many others.

Such cakes that made global headlines are sculpted/structured 3D cakes such as those personifying human beings, animals with intricate details such as facial features.

In the home front, these cakes are still considered a no-go zone, are seen as controversial to some and still many bakers are skeptical of trying them out. In the recent past, a cake that was a replica of a child raised varied views in a bakers’ online platform in Kenya, with some

Full size ‘cow cake’ made for a zero-grazing farmer by Joybells Cake Centre

terming it cannibalism. However, bakers in Kenya are getting bolder and are getting out of their comfort zone to try out extraordinary designs. In 2017, we have witnessed the creativity space opening to unexpected levels with bakers creating real-life size cakes, replicas of movie characters & themes.

cake featuring such will speak to the person’s heart, hence making more than a cake but rather telling a story. Custom Cakes by Hash had an interesting creation of Durotan from Warcraft. Hash says she challenged herself that not only should her cakes taste amazing but she wanted the outside decor to look just as mind-blowing. “I wanted my Beatrice Muteru of Joybells Cake work to be the talk of the town and Centre made a full-size cow cake. a jaw dropping show stopper at my She says the ‘cow cake’ was not only clients’ parties and functions. I also a domestic animal cake rather it was see it as my responsibility to ensure a custom design. Custom design the rest of the world does not leave cakes according to Beatrice may us behind. It’s our work as bakers take many forms since they are and cake artists to guide, educate meant for specific events that suit and push our clients and students to an individual’s interest, hobbies, be open to what the world has to passion and way of life. If a peroffer currently with cake art ideas” She added. movie, animal, etc. then a birthday

Another interesting design by Mudi Cakes

Amari Baking Centre interesting creation as well

BELOW is a demonstration on how the transformation from a plain cake into Durotan character was achieved!

You can take a guess of what the final product looked like!!!

9

One on One with Chef Felix MD Top Chef’s Culinary Institute had to make a huge 5 -tier Wedding Cake and the Display Table could hardly take the weight; thus, had to quickly organize for adequate support to prevent it from collapsing.

C

hef Felix Huwyler has over 50 years’ experience in the culinary industry and is a well-known face in the hospitality industry. He has been involved in many local and international competitions most notable being in 1980 and 1984 when he took Utalii College Students teams to IKAHOGA World Catering Exhibition in Frankfurt Germany. He also reached the IKAHOGA competition with the Singapore National team. Chef Felix has been a lecturer for the last 24 years. He is the founder and Managing Director, Top Chef Culinary Institute.

1. What inspired you into being a chef?

I watched my mother cooking and asest in Cooking. My older brother’s best friend was also a Chef and we talked a lot about the Career.

5. Are there any trends in cake decorating that you particularly like?

Wedding Cake decoration stand out.

6. The Cake Festival is a fundraiser, meaning that the members of the jury in the Annual Baking Competition work on pro bono basis. You have been the Chief Judge now for the last three years.

What motivates you?

To see the new ideas and creativity applied to Cake presentation.

7. What surprises you most when judging competition entries at The Cake Festival? style; probably something that I never expected.

2. Did you train as a chef or are you naturally talented?

I trained as a Professional Chef, obcate. I did my Training at the Railways Restaurants Zurich, Switzerland, for 2 ½ years.

8. What advice would you offer to cake artists and decorators?

Whilst the art of decoration of a cake is highly valued, equally important is the taste and the texture of the productitself. One must consider the nutritional aspects too; neither too heavy nor too sweet.

9. You have an outstanding career as a chef. What would you say

3. What lingers as the most memorable moment in your career? idge Hotel as a section head.

-

4. Tell us about a challenge you have encountered in your career?

In Singapore at the Shangri La Hotel we

10. Please share with us a bit more about your shift to training?

I always liked training, so at the age of 25 I started Evening Classes in Zurich for housewives and Hobby Chefs who wanted to learn professional cookery. It was fun, interesting, and challenging at the same time. Years later, I joined the Kenya Utalii College and trained for 6 years. Thereafter, I joined the Swiss Hotel School in Singapore to teach for 4 years.

in your career?

We always have to stay focused, ac cept change and follow new trends in order to remain relevant, because our guests are ever more aware of what “Good Cuisine” is all about.

10

11. Tell us more about Top Chef Culinary Institute Back in Kenya in 1986, I worked for 15 years in the Industry and in 2002, I went back to my initial Job as a Trainer and founded Top Chefs. We have two Courses only; The 2-Year Chefs Diploma Course and the 1 year Pastry Bakery Diploma Course. Both are very professionally designed with a lot of practical application.

Every student has his/her own work station; thus, there is no sharing of work.

We have 15 and 10 academic subjects respectively as part of the course content. Many of our former students are abroad; where they practice their culinary art on the various Cruise Liners, in Dubai or are engaged by the many good hotels & restaurants across East Africa.

12. Where do you see the baking and cake decorating scene in Kenya in the next 5 years?

It is obvious that the standards of Pastry, Bakery and Cake making will continu ously improve and the product variety will increase due to competition and an ever-higher demand.

Chocolate Mug Cake Recipe-By Chef Raphael Ingredients 1 cup(130g) Flour 8 Tbsp(120g) Sugar 8 Tbsp(45g) Cocoa 1 tsp Baking powder 1/2 tsp Salt 1 Cup(250ml) Milk 8 Tbsp Cooking oil

idea is to remove all the lumps from both

Use microwave safe mugs/cups/small bowl and scoop the mixture in. Fill it half microwave as it cooks.

Allow to cool for about 2 minutes before serving.

Add baking powder, sugar and salt to the mixture.

Make sure all are at the same level.

If not sure of your cup add the mixture 1/3 full to allow rising.

Mix everything up.

Add milk and oil

If you like and have some available nutella or peanut butter add 1Tbsp for extra goodness. (This is OPTIONAL)

Serve warm with Ice-cream or fruit or just plain.

11

Place in microwave and if cooking 2 at the same time cook for 2 minutes 20 seconds on Max power. If cooking one cup set at 1 minute 10 sec.

is fully mixed. You should achieve a thick consistency.

You know it’s ready when it’s dried up on the surface.

Cornbread recipe

BY CHEF RAPHAEL

Ingredients 200g Maize Flour 25g Margarine/Butter 1 tsp Salt 1 tsp Baking Powder 1.5 tbsp Sugar 1 Egg 300ml Milk

Add all the dry ingredients to a suitable bowl and mix well.

Beat the egg and add to the milk.

Add the wet ingredients to the dry ingredients.

Melt the margarine/butter and add to the batter.

Whisk until fully mixed through. It is now ready for baking.

Line your baking tin with grease proof/Parchment paper. You can also oil the tin well with cooking oil to prevent sticking after the cake is cooked.

Pre heat your oven to 190ºC. It really helps if you have an oven thermometer to give you accurate reading. Place it in the oven and as it bakes don’t open to check, allow the time to lapse.

After twenty minutes if using a thin tin as in the illustration it should be ready. You know it’s done when lightly browned on the edges.

Remove from the baking tin while warm and remove the paper.

through.

You can allow to cool or cut it up and have while warm.

EXPERT TIP

KNOW YOUR ELECTRIC OVEN by Chef Raphael when baking/using your oven it’s important to understand what the signs mean as it will make the difference between success and DISASTER! Anti-clockwise from R-L:

LIGHT ON-Just the light on (no heating) TOP & BOTTOM- When both top and bottom heat are on. Used when baking BOTTOM ONLY- When you need just the bottom heat. You can use it when you need to keep the food warm.

TOP ONLY- When you need the top heat only. Use it when you need to cook till brown e.g toasting bread or melting cheese on toast.

GRILL- When you need high top heat. The heat produced on this is higher than the TOP ONLY and is great when you want to grill meat get that brown crispy coating. The closer the food is the faster it will dry out and start burning if you don’t take care.

This is just one version of an oven knob as they vary from manufactures, just remember to check which sign you have turned your knob to before you start baking.

12

13

Dee’s Cake World 1. How did your journey in the cake business begin? have always had a passion for cooking, which explains why I took Home Science in High School. However, I studied Finance after which I was employed by the Government on contract basis, renewable every three months. After

I

communication from my employer.

I was at home, depressed, hence the resolution to be self-employed. I borrowed Kshs. 20,000 from my mum and went to pastry school (Valentines School of Cake). Around the same time, my employer called me back to work, so I went to the office during daytime and studied in the evening.

I studied for two months and began baking in the house for sale before graduating from Cake school in September 2015. I sold my cakes to friends and acquintances for about a year until I began social media campaigns. That’s what really turned the volumes around. Orders increased to the point where I enlisted more help. It was a sense of accomplishment seeing Dee’s Cake World begin to provide jobs.

2. How long have you been in the cake business?

Two years although my heart has been in it for much longer.

Dee’s Cake World was invited by Daystar University to showcase and sell its products during the Daystar University Students Association (D.U.S.A.) Market Day in Athi River. This is an event held every semester which brings together different vendors to encourage the

spirit of entrepreneurship amongst the students. It was extremely successful; we sold everything before the market closed. This was despite the fact that we carried a substantial amount of products. Our table also maintained the highest traffic throughout the day.

3. What is the most challenging project you have handled?

The Cake Festival 2016 was to me the most challenging. I was barely an year into the business, and didn’t have extensive exposure. I also was not sure of what to expect. The logistics of preparation, transport and just making sure everything ran smoothly were quite overwhelming, company that we were displaying our products to the wider public.

Nonetheless, the event was extremely successful, the exposure expanded our client base and we emerged the Emerging Category Silver Standard Winners at The Annual Baking Com petition.

5. What motivates you to participate in The Cake Festival?

The aspect of charity attached to Cake Festival since proceeds from the Cake Festival go towards educating bright needy students thus giving me an opportunity to participate in this worthy cause. God has been gracious to us as a company, making us take huge leaps within a very short period. The chance therefore to give back to society freely like God has done to us is something I cannot ignore.

The second motivating factor is knowing that we have something special to offer to cake and pastry lovers. For

instance, we are well known for our rainbow cake and fruit tarts. We are not necessarily competing for space with other bakers because there is a huge gap in the pastry market that still needs to be filled. Even though we to come on board to satisfy the need that is out there.

6. Where do you see Dees Cake in the next 5 years?

We have plans to open shops in example, we get many clients from the Donholm area and along Thika Road so to reduce delivery time and charges, we want to begin with shops here then steadily put up others within the city. After Nairobi, we plan to expand to other towns in the country.

Who knows where God will take us beyond that! Important, too, in our plans is also to train bakers. As I said earlier, there are not enough bakers to meet the expressed need for cake and pastry. As such, we plan to open a school of baking in the near future.

7. You’ve got very good presence on Instagram, what’s the secret?

I don’t know if I should call it secret but our approach is three-fold: understanding our target market, crafting our products for the identiin quality. In the case of Instagram, there was need for a digital strategy that would address the three aspects while retaining the professionalism of the business. This is why last year we enlisted the services of Creative-S, a Digital Marketing Company and they have been doing, a wonderful job for us!

Dee Mukui of Dee’s Cake World

For all your graphic design work & advertising campaigns that reach your intended market. email: info@brandzpartner.com

14

Pam’s Story

Pamela Tyongik of Dazzling Delights shares her baking journey.

How did you get into the cake business? n 2008, I trained at the SOS Technical Institute in Buru Buru in pastry, yeast products, cake and cake decoration. I then started out in 2009 as a home baker. This was not easy as most people did not believe in new talent in the industry. The start was stormy especially trying to convince new clients to believe in you and in your business back then, cake was a luxury as opposed to now where almost every celebration has a cake as the highlight of the function.

I

The journey has not been rosy and there were times when business was very low but my passion kept me going. I would donate cakes to church functions, baby showers and other functions. This gave me a platform as my target customers got to see and taste my work and that’s how I was able to reach out and tap into the market in my area.

for a couple we fellowship with in church. They were on a low budget but I took that opportunity to sell my product. The couple bought all the ingredients and paid me Kshs. 5000 for the labor. This turned out to have been a good decision despite the minimal income because the opportunity gave Which project do you consider the most exciting you have ever handled?

My most exciting project was a corporate Christmas pack of 400 personalised cupcakes and I remeber I had to wrap them individually with sweets, chocolates and Christmas decorations as gift hampers for the company’s staff.

What is the most challenging project you have handled?

The most challenging project was doing a -5-tier different flavor cake totalling 18kg. The two-last tier bottom cake started collapsing as I was setting it up because it was very hot. I almost froze, the last thing you want as a baker is a disaster, especially one where a wedding cake is involved.

This was a frightening experience, although quick thinking helped, I removed the cake that was collapsing and placed it aside leaving me with four tiers.

What’s your number one cake business advice to those who are starting out?

If you are trying to build a name in the baking industry, make sure you give your clients quality for their money. Do a lot of research and come up with your own signature recipes and style. Work on the inside and outside of your product so as to maintain your client. If one happy client brings you 10 others, imagine the cost of losing that one, know what you’re not good at and you will never disappoint your clients or lose them. Be patient and start small; don’t invest too much at a go, instead do it gradually as your business grows.

What motivates you to participate in the Cake Festival?

First and foremost is that you know your helping keep a bright yet needy student in school and that they have hope of having a better future. I also use it to interact with potential clients as this gives me a one –on- one contact with them as they see and sample my work.

15

(KCCD) and whose mission is to add value to and package 100% pure Kenyan

Telephone +254 (20) 2664330/1

Pictorial

The Meet n Greet: A session where established bakers share their experiences with emerging bakers

Bakers Forum at the Nairobi Safari Walk

Baking Extravaganza Show at the Junction Mall

Baking Extravaganza Show, Mother’s Day Edition at Garden City Mall

16

Pictorial

Sponsors and Bakers Day Sponsors donated tonnes of ingredients and other products to aid in their preparation for The Cake Festival

Final episode of the Baking Extravaganza Show Season 1

17

Annual 2016 Baking Winners Competition (Professional Category)

Krumble Cakes *ROG 6WDQGDUG 3DVWU\ 6KRZ3LHFH 6LOYHU 6WDQGDUG ² WHGGLQJ &DNH

Mudi Cakes

Silver Standard 3DVWU\ 6KRZ 3LHFH

Cakes Creations by Freda

6LOYHU 6WDQGDUG 7KHPHG &DNH

Naivas Supermarket

%URQ]H 6WDQGDUG 3DVWU\ 6KRZ 3LHFH

Cake Ville %URQ]H 6WDQGDUG 7KHPHG &DNH

Joy Bells

Cake City

*ROG 6WDQGDUG 7KHPHG &DNH *ROG 6WDQGDUG 7KHPH &DNH

Romath Bakers

%URQ]H 6WDQGDUG 7KHPH &DNH

Cookies n Cream

*ROG 6WDQGDUG WHGGLQJ FDNH 6LOYHU 6WDQGDUG 7KHPH &DNH

%URQ]H 6WDQGDUG WHGGLQJ &DNH

18

Annual 2016 Baking Winners Competition (Emerging Category)

0L[LQJ %RZOV

/LUU\] &DNHV

6LOYHU 6WDQGDUG Doughnut

Gold Standard- Doughnuts

Cake Villa

*ROG 6WDQGDUG Birthday Cake

Cake O’clock

Hashnunish Sultan

6LOYHU 6WDQGDUG Birthday Cake

%URQ]H 6WDQGDUG Birthday Cake

Red velvet cookies 250 grams margarine 75 grams caster sugar 50 grams Pradip Corn Flour 50 grams Pradip Cocoa Powder 1 and 1/2 teaspoons Pradip baking powder 1/2 teaspoon Pradip Ponceau 4R food colour 4 teaspoons milk 1 teaspoon Pradip Vanilla clear

Cake Villa

:LQQLQJ %LUWKGD\ &DNH Pre-heat your oven at 180 degrees Celsius Grease a baking sheet and place grease proof/parchment paper on it. Alternatively grease

powder, powder colour and baking powder together.

In a second bowl, soften the butter and add the When the margarine and sugar are well mixed, add mix until everything is well combined.

Scoop a tablespoon or less or more and roll it into a ball using the palms of your hand, place on the baking sheet. Do this with all the cookie dough.

Should give 12-30 cookies depending on the preferred size.

Bake for 15-20 minutes. The edges of the cookies removing. melted white chocolate as a garnish.

PRADIP ENTERPRISES (E.A.) LTD.

® 38 Keekorok Road P.0. Box 49916 - 00100 Nairobi

Cell No.s : +254 -708 090 207 / +254 - 731 049 812 / +254 - 775 391 200 Email : info@pel-ea.co.ke / sales@pel-ea.co.ke

FOOD COLOURS / FOOD ADDITIVES / FOOD FLAVOURS / PRESERVATIVES / SWEETENERS / STABILIZER EMULSIONS / BREAD IMPROVER / INSTANT CAKE PREMIX / DRY FRUITS / HERBS / SPICES

19

Annual 2016 Baking Winners Competition (Institutional)

International Hotel & Tourism Institute *ROG 6WDQGDUG 3DVWU\

Nairobi Institute of Business Studies:

Silver Standard WHGGLQJ &DNHV

Joybells School of Design Bronze Standard WHGGLQJ FDNHV

Amboseli Institute Bronze Standard- WHGGLQJ &DNH

(Junior Category)

Loretto Msongari School *ROG 6WDQGDUG

6WDWHKRXVH *LUOV +LJK 6FKRRO Silver Standard

20

Hygiene & Safety

BY WANGUI MWANGI & NESSA NJAMBI

F

ood safety and hygiene is a pro-active measure in the food handling industry and involves foreseeing the dangers that may arise and trying to eliminate them.

It is of great concern to any baking business since ensuring best practices in hygiene is essential in the reduction of risks of food contamination; a potential source of customer dissatisfaction, legal battles and a bad reputation.

Food hygiene enables one to avoid these and other problems as well as ensure regulatory compliance as consumers are protected.

The Food Safety Standards require businesses to make sure that handlers and supervisors of food within their business have skills and knowledge of food safety and hygiene related to the work they do. It is also a legal requirement in Kenya that food handlers obtain certification from the relevant authorities as proof of compliance with the said laws.

According to Eric Kibe, Program Di-

hygiene: a) Value addition for the baking business: Compliance with food hygiene practices enhances consumer in turn leads to them referring their friends and family to you. Referrals, in turn, directly translate into increased sales and a good return on investment. b) Safeguard to health: Food hy-

giene minimizes the chances of food contamination, and eventual food poisoning. The customer, no matter how much he spends, has a right to partake whats healthy. c) Driver for business: Food safety innovation reduces the likelihood of a business suffering a damaged reputation. In business, word of mouth transmitted via the social media is the most effective advertisement, for better or for worse.

Eric advices that it is important to look out for the following in food safety management: a) Eliminating contamination and cross contamination: Cross contamination mainly comes up due to ignorance or lack of paying attention to the essentials of the food production processes. Pathogens can be spread from contaminated food, unwashed hands, infected preparation areas, equipment, utensils or poor storage. Implementing personal hygiene standards is key to reducing incidences of contamination. Proper hand washing, hand care such as keeping one’s nails short and clean as well using gloves when appropritamination. Other personal hygiene practices such as staying away from food when coughing, covering up open wounds with disinfected material, bathing regularly, wearing clean clothing and protective work attire are also crucial in managing contamination. It is indispensable to wash, sanitize and air all work surfaces, equipment and utensils after every task in the baking process.

21

b)Facility management: Facility management is an indispensable aspect of food safety and hygiene that helps eliminate external risks that could contribute to food contamination. Proper management improves maintenance of hygiene, storage and waste control throughout the food production chain. This includes proper waste management, provision of adequate storage facilities, keeping pests out, regular washroom disinfection, professional handling of equipment, caring for counters and kitchenware. When one is considering putting up or renting out space for a bakery, facility management is a key component in the design and layout of your space. c) Time and temperature controls: Temperature is one of the prime factors that control the growth of bacteria in food. Bacteria growth in delicate foods can be reduced by limiting the time food is in the ‘dan ger zone’. Many types of pathogens and spoilage bacteria are pre levels that cause foodborne illness with proper storage practices. -For most foods, the ideal temperature for cold storage is at 5°C and below, or hot at 57°C or above.

For more information on Food Safety and Hygiene contact: Eric Kibe, via eric.kibe@gopaworldwide.com Facebook

Copyright, Trademark & Cake Designs

BY ALEXIA N. WAWERU cake or pastry design? (http://www. mondaq.com/unitedstates/x/568518/ Trademark/Does+IP+Law+Protect+C ake+and+Pastry+Designs). Copyright and trademark are key legal issues in the baking and pastry industry that bakers need to familiarize themselves with.

We all like to eat some cake, well, maybe just a little more cake will do.

Do we ever stop to ask: Who baked this cake? What kind of creativity went into designing this cake? The time and effort did it take to design the cake? Were there any trials and errors in designing the cake?

More often than not, all we think about is the wonderful taste of the cake and how soon we can get to produce a similar product.

What is the big deal; after all it is just a cake?

The chef who created a cake for President Obama’s inauguration in 2013 recently posted a tweet showing two cakes. According to the chef, one was created for the Obama inauguration and the other was for

Copyright Copyright is the legal protection of the expression of an idea. The idea to be protected must be expressed in tangible form such as an original work or a work of authorship. In Kenya, copyright issues are addressed under Kenya Copyright Act, CAP 130.

copyright has expired.

Registration of a copyright (Kenya Copyright Board) 7KH ZRUN PXVW EH RI RULJLQDO DXWKRUship (artistic work).

7KH ZRUN VKRXOG DOVR EH LQ WDQJLEOH format, including digital format.

Two copies of the work should be submitted with the application form.

7KH DSSOLFDWLRQ IRrms should be duly sioner of Oaths.

In the baking and pastry industry, there are a variety of ideas that one may choose to copyright. For example, characters used on cake designs and Trademarks belonging to someone else. Examples include images of Mickey Mouse, the Cake Festival logo, one’s photo or even a celebrity’s picture.

7KH DSSOLFDWLRQ IRrm should be submitted with registration fee of Ksh1,000 per work. (The payment should be made at the Kenya Commercial Bank and the deposit slip remitted to Kenya Copyright Board (KECOBO.)

When will you be liable?

Copyright infringement in the baking and pastry industry include but is not limited to selling a cake with copyrighted characters without seeking permission, passing off someone else’s design as your own or selling a cake with someone else’s trade mark.

However, one can get away with copyright infringement in the following ways:

Trademarks Trademark is a distinct mark to identify your business and includes aspects of color, size, shape and graphics. It can be in the form of an easily recognizable sign, a design or an expression and should not be based on another person’s trademark. If similar to another person’s production, one can be liable for damages. Trademarks are registered with the Kenya Industrial Property Institute. The Trademarks Act, CAP 506 regulates trademarks in Kenya.

1) Fair use Private use which simply is baking a cake for yourself or for someone else and giving them as a gift as long as you do not display the cake publicly.

the application is successful.

(Examples of Trade Marks: The Cake Festival, Kapa, Exe,)

2) Educational use This is attributed to the teaching process and mainly tied to purposes of demonstration.

3) Seek permission If you intend to use someone else’s copyrighted work, getting written authorization from the owner. an inaugural ball for President Trump.

President Trump’s baker apparently admitted copying the Obama cake design (and stated that the proceeds would be donated to a charity). So, can a baker, chef or restaurateur use intellectual property law to protect a

4) Use generic characters You may decide to get creative and probably borrow an idea from copyrighted works, for example design of a purse instead of a particular designer’s purse.

Use copyright characters whose

22

A rule of the thumb is to always stay on the right-side of the law: Alexia Waweru is an Advocate of the High Court of Kenya and Associate Member-Chartered Institute of Arbitrators

Essential Baking tools for the Hobbyist Baker (or Professional)

BY AARON THUO Whether you’re a professional baker or a novice, having the right tools to bake can make all the difference in your outcomes.

We’re fortunate in Kenya that we can This wasn’t the case a few years ago and there are now several dozen vendors stocking literally hundreds of different baking tools that are popular all over the world. I have seen beginner occasional bakers turn out some award worthy baked treats that would match any professional and using the right tools makes quite a big difference in getting the right outcomes.

Stocking over 1000 kitchen and baking items, we’re often asked by beginner bakers what essential items they will need to get started and below is our top 5 starter pack we recommend; 1. Oven Thermometer- Knowledge is power and knowing the temperature of your oven will allow you to recognize warm and cool spots in your oven. Moreover most ovens will have their temperature off by a couple of degrees and this tool gives you an accurate reading. Some features to look for are a good dial size, a hanger and a wide temperature range.

2. Measuring Tools- Proper measuring is a crucial part of successful batter and the cake may come out and you risk ending up with a badly structured cake that will collapse in the oven. Get yourself measuring spoons, cups and a good scale.

3. Piping or icing bags – Don’t be confused when you come across a recipe calling for using a piping or icing bag. It’s nothing more than a cone- or triangular-shaped, handheld bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. Piping bags really put ‘icing on the cake. There are disposable and re-usable ones too in a variety of sizes.

4. Parchment Paper - Parchment paper is perfect for non-stick baking and cooking and ensures easy cleanup. It is used to line cookie sheets and cake pans to prevent sticking (wet the paper to easily mould it to the shape of the baking pan). Once done baking you can quickly slide the parchment paper onto a cooling rack for cooling. Not only can you use it in traditional ovens but also microwave ovens and for preparing foods “en papillote” (baked in parchment) Quick tip - Parchment paper can also be used to form piping bags and to create a tall collar when preparing a

5. Cooling Rack - After you’re done baking, your baked treats will need a place to hang out. A cooling rack allows air to circulate freely to cool your baked goods, and to prevent them getting soggy from condensation. A tight grid is typically the best format for a cooling rack, to prevent thin baked goods like cookies from breaking or falling through. Leaving your baked treats to cool on the baking sheet causes them to continue to bake and may become overdone.

A rack on the other hand allows air

23

to circulate under the baked goods allowing them to cool quickly and evenly.

6. Turntable - Use it to keep in complete control when icing or decorating. The most important thing to look for is a model that spins easily and smoothly. If the turntable is stiff and doesn’t rotate well, it might actually make it more

sential.

decorate the cake.

As you want the cake to stay put, a non-stick base is es-

7. Icing colors – Icing literally takes the cake. Using just the right shades of color will often make your cake dazzle. Icing colors come in liquids and gels and help you achieve the exact shade you want without watering down your icing or frosted treats.

You mix and blend them to your icing Aaron Thuo is the managing Director, Vitu Zote Supplies Ltd, Nairobi All these essential baking tools and much more are available at www.vituzote.com/ bakeware or the kitchen shop at Junction Mall for these essential baking tools.

For Countrywide and fast delivery available on Phone/ WhatsApp-0714389495.

Essential Baking Products and Ingredients Every year, there are addition products in the baking industry.

In the recent past, it was difficult to access products that are available in other parts of the world in Kenya, but not anymore.

We now have a wide range of products available in the local market, courtesy of Skypex Supplies Ltd who stock products from companies such as Dawn Foods.

These preparations are available in more than 7 delicious flavours such as Blueberry, Sour Dark Cherry, Strawberry, Raspberry, blackcurrant, blackberry, Tradition Apple (90% fruit) and Fruit of the Forest (5 berries in one).

Skypex Supplies also stock Altinmarka Cocoa & Chocolate Turkey bringing some of the world’s finest products, ensuring availability of Compound Chocolates, High quality Cocoa Powder, Chocolate Drops, Chocolate Sticks and Ice Cream Coating.

For these and Other products such as Whipping Cream, Whole Red Cherries, Desiccated Coconut, Pastry Margarine, Dried fruits & Nuts – Sultanas, Raisins, Almond Flake, Decoration - Stars, Vermicelli Dark & coloured, Seeds – Sesame, Lin, Poppy, Sunflower.

Some of these products include Fruit Fillings, Compounds Glazes (Hot & Cold), Jellies & Toppings, Chocolates, Ready Muffin & Dessert Mixes among other key ingredients. Delifruit Classic one of the fruit filling by Dawn Food that Skypex stocks is made of whole fruits, fruit puree and fruit pieces.

You can reach Skypex Supplies Ltd via Contact us: Skypex Supplies Ltd www.skypex.co.ke Info@skypex.co.ke +254-203743923/24

A bliss in every bite St Christopher's Secondary School Tel:(254-(0)20) 3884119/20/21 Cell: (254) 0723 318 833 ;0734 790 100 Fax: (254-(0)20) 2146 548 Email: info@scslearning.com

We are a coeducational day and boarding school in Nairobi offering the British Curriculum situated in two purpose built campuses in the residential suburb of Kenya. Our schools have pleasant and spacious grounds with excellent facilities to cater for the intellectual, physical, social and emotional growth of our students.

24

Sweet and scrumptious cakes customized to suite your taste for all occasions.

Call 0714043389/0710929239

Krumble Cake Recipe YOU WILL NEED 2 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 1/4 cups (295 ml) vegetable oil 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) nuts FROSTING 8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) icing sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) pea nuts, for topping cake DIRECTIONS MAKE DOUGH 1. Heat the oven to 350º F.

2. Grease two 9-inch round cake pans and line the bottom with grease-proof paper then grease the top of the paper.

3. sides of both pans.

4. soda, salt, and the cinnamon until well blended.

5. In a separate bowl, whisk the oil, sugars and vanilla.

6. Whisk in eggs, one at a time, until blended.

7. Switch to a large rubber spatula.

8. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the mixture is smooth.

9. Finally, stir in the carrots and nuts BAKE CAKE Divide the mixture between the pre pared cake pans.

Bake until the tops of the cake layers are springy when touched and when a tooth pick inserted into the center of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off greaseproof paper and cool completely.

TO FINISH 1. In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2. Beat in the sugar, a 1/4 cup at a time dium speed for 1 minute.

3. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

An industrial bakery founded out of the love for dessert and expanded to several outlets in the CBD to share the joy with everyone.

Our organically made cakes baked for any occasion are available in an array of yummy flavours, are baked with the best ingredients to ensure quality.

Our website www.krumblefresh.com is live and ready for you to build your cake online and we’ll get that “Cake to your Door”

Excellent quality photography capturing your awesome moments!

Our shops: Opposite Khoja Mosque, Accra road, Tom mboya Street, Bus station & Imenti House

Contacts: : +254 (0) 720 024 565

: machismophotography@gmail.com : facebook.com/MachismoPhotography : @machismo_pixxs : machismopixxs

Our photography coverage :1.

0717 268 284

Krumble

@krumblefresh

-

* Corporate Events * Product * Birthday Parties * Fashion

2.

krumble_fresh

-

* Studio * Concerts * Model folios * Interiors * Photo Booth

IT’S NOT JUST A PICTURE; IT’S AN ART!!

25

Your Baking Partners AMYDAN BAKES FOR ALL YOUR BEST QUALITY, SPECIAL AND UNIQUE CAKES & PASTRIES FOR BIRTHDAYS, CONFIRMATIONS, ENGAGEMENTS, WEDDINGS, ANNIVERSARIES AND SLICES FOR TEA WITH FRIENDS AND FAMILY - COME! CELL: +254 721 536 120 | +254 734 536 120

@Ameliashahada

EMAIL: alaka.amelia@gmail.com We are located opposite Riara University on Kibra Rd off Mbagathi Way

- for all your cakes & pastries -

Our Contacts: Thika Main Campus 0720 663860 / 0732 539762 marketing@amboseliinstitute.com 2316 - 01000 Thika

Fresh Baked

We offer tasty creamy treats at affordable prices for all.

These include: All Celebration cakes,corporate cakes, cartoon character cakes,forest & fresh fruit cakes, wedding cakes theme cakes,pies & pastries,bread & bread products

We are a homebased Company & We offer delivery services

0705 189 449 ajayscakehouse ajayscake01@gmail.com

26

Brown Cakes Yummy.Wholesome.Moist

Brown Cakes are healthier cakes baked using ſƇƄż ƊŸƀƆ ƄƇƎƊ ££ £ ¤ ဘ

We love special occassions. Having an Event? ¤ ¦£ ­ ¦¡ ££ ¡¥£ ¤ ¤ ­ ª ­ဘ ¦£¤ ¯ £ထ ¡ ¡ ¤ £ထ £ထ ¡¥ ­ £ ­ ¦ ¤ဘ

Blossom Cake Studio is located in Ruaka and specializes in gluten free, dairy free and egg free cakes, muffins and cupcakes Call us on 0728406904/0735454147

GLUTEN FREE

+254 713 885 622

EGG FREE

SUGAR FREE

DAIRY FREE

Cakes are available on request browncakes.ywm@outlook.com

@browncakes.ywm

@browncakes_ywm

CAKE CREATIONS By Freda

At Cake n’ Shake you don’t have to worry about choosing between having cake or cookies, you can have it all in one.

Call us on 0792906103 or email us on diana.mathenge@cesarritzcolleges.ch

cakeculture E S T. 2 0 1 6

Home to the most discerning cake lovers ZKR HQMR\ RQO\ WKH ƬQHVW IUHVKO\ EDNHG FDNHV IRU DOO RFFDVLRQV DQG FUDYLQJV

Ngong Road +254 725 789 715

cakeculture.rach@gmail.com Cake Culture

@cakecultureke

27

While we are a professional bakery, we maintain a homely feel in order to provide fresh bespoke cakes and yummy treats for your special moments in life. We believe that every celebration should be crowned with a cake. We also believe that every day is cake day!

For weddings, graduations, anniversaries, birthdays, to celebrate love, high teas, corporate events and any reason the mind can conjure, even just-for-the-sake...we have a cake solution!

Tel: 0715 946 877, 0733 584 295 Email: fredamurugi@muiruri.co.ke Facebook: Cake Creations by Freda Twitter: @cakecreations

CookiesnCream Our Story The dream that is Cookies n Cream, started as a home bakery. As such all

f:

t:

our values are deeply founded in the building of strong personal relationships with our customers.

From early on, we have learnt to listen to our customers closely, and as result, our cakes tell the customer’s story, both in their visual design and rich taste.

Our philosophy, #UnbelievablyIndulging, pertains to the whole cake process and sums up our mission and values.

ORDER NOW 0791 028 140 cakes@cookiesncream.co.ke www.cookiesncream.co.ke

A Produce of

Cupcakes homemade is a homebased bakery that oīers the best tasƟng and aīordable cakes and cupcakes. Every cake is made with so much precision and love. We oīer a variety of Ňavors ; Chocolate Fudge, Chocolate mint, Lemon Poppy, Cream-Cheesed Carrot Cake.

CALL:

Cakes with a difference

0723707356 0716561128

FACEBOOK:

CUPCAKES HOMEMADE

INSTAGRAM:

_cupcakeshomemade_

EMAIL:

cupcakeshomemade4@gmail.com

Cell: 0722 - 754 273 / 0734 - 360 497 e-mail: daphnesdelights90@gmail.com

Cake World

If you are looking for a unique or unusual cake, look no further! Sweet Addiction is the place for you. It is a cake specialty shop, specializing in creating cakes, pastries and chocolates.

We create beautifully crafted Novelty, Wedding, Birthday, Anniversary and other cakes. We also make a variety of For all your Birthday Cakes, Wedding Cakes, Novelty delicious cookies.

Cakes, Corporate Cakes, Cookies and Chocolates.

A variety of egg based and eggless P. O. Box 43657 – 00100, Nairobi, Kenya cakes and cookies are available. A Ground Floor, Adlife Plaza, Chania Avenue, variety of chocolates can also be found. Contact us for your special +254 721 975 445, occasions needs. sweetaddictionke@gmail.com

0734 750 017 0700 714 501 Cakes, breads and pastries for all occasions.

We bake it just the way you love it!

GAR FREE, SU DA E,

CAKES SP SS EC LE

:GLUTEN FR LTY E IA

REE AND EG YF G IR

e-bakers

28

@ebakerskenya

esthermacharia2013@gmail.com

We offer quality personalized and unique flavors of cakes and muffins at competitive prices Call us on 0721470477/0780950324

29

Lilac bakers brings you an assortment of custom cakes for every occasion from birthdays to graduations to weddings and anniversaries.

We insist ...

Bakers

Kahawa wendani

0711170785 / 0733282611

Lilac bakers

Lilac cakes & cards

Le R oche Trainers & Caterers

Laiser Hill, Ongata Rongai.

Tel: 0723 39 71 74 E-mail: abbydullo@gmail.com 30

About Us Mixing bowl bakeries specializes in birthday and occassional cakes and also suagrless banana cake perfect for diabetic customers.

Contact us: 0714 663 461 0732 909 322 mixingbowlbakeries@gmail.com IG.mixing_bowl_bakeries Fb.Mixing Bowl

Ca

ke s

w it h a di ffer

en

ce

Newtons Confectioners

In our heaven of self indulgence, discover exquisite cakes. Blue Berry Cakes, Black & White Forests, Chiffon and many more. We hardly compromise on quality and our rates are fair quite as well.

Newtons College of Cakes is offering short baking courses and the main courses which are; Basic, Intermediate & Advanced.

Our classes are on-going and we provide everything (equipment and raw materials.)

Visit our social media pages as listed below;

cakes For Delicious And Lovely Cakes.

@Newtons Confectioners www.newtonscake.co.ke

newtonsconfectioners@gmail.com

newtonscake 0723 002 083

NONI’S CAKES Delicious Reduced Sugar NONI’S CAKES Prices: 9 1 kg madeira cake with lemon flavoured icing = KSHs 1,300.00 9 1kg Lemon cake with lemon flavoured icing = KSHs 1,400.00 9 1 kg vanilla cake with butter icing = KSHs 1,200.00 9 1kg chocolate cake with chocolate icing = KSHs 1,500.00 9 1kg light fruit cake with butter icing = KSHs 1,400.00 9 1 kg marble cake with butter icing = KSHS 1,250.00 9 1 kg rock buns = KSHs 1,000.00 9 1kg vanilla cup cakes = KSHs 1,300.00 9 1kg chocolate cup cakes = KSHs 1,350.00

We make cakes for all occasions; Weddings, Birthdays, Graduations, Baby showers, Anniversaries and Bridal shower cakes.

Discover a new world of taste.

Tel: 0722 227598/ 0764 673765 Email:manjungaremistry@gmail.com

NONI’S CAKES P.O. BOX 95 CODE: 00606 Nairobi, KENYA. +254 0723 691 494 / 0735 093 655 nonisenterprises@gmail.com

We deal in custom design cake, for all occasions. Our recipes are hand crafted and very unique Call us on 0722348774 or email us on patscakeville@gmail.com

We bake the best cakes for all occasions. Our cakes are moist and tasty.

We specialize in tradition wedding and character cakes too.

Call us 0725018909 or email us on phillyswaruguru@yahoo.com

31

We are phimar supplies we import and distribute raisings, sultanas, dark and white chocolates, compressed towels, hairnets Call us 0725018909

Our homemade baking is a delicious experience you will never forget.

All our deserts are made with fresh and natural

ingredients

Discover

S kal

international by having us cater your next special occasion.

We shall make y special

our

event

memorable by having

SKAL INTERNATIONAL COMPANY

us create your desert.

SKAL INTERNATIONAL P. O Box 68864-00300 - NRB TEL: 0705600090 Skalinternational@gmail.com

Smatcakes Welcome to Smatcakes: For your freshly baked and yummy cakes.

We specializes in cakes of all occasions Our Signature Cake is Passion Forest.

Cell:0720 723035 Email:smatcakes@yahoo.com Facebook:Smatcakes & Weddings

We are Passionate about Cakes!!!

32