Ogeb catering & event mgt

27/11/2025

If you bake, you NEED to know this.

Butter vs Margarine the real difference nobody explains well.

Butter
Made from real milk fat.
Gives your cake rich flavor, smooth texture, and that soft, melt-in-your-mouth taste people always notice.
When you want premium taste?
Use butter.

Margarine
Made from vegetable oil.
Cheaper, softer, easier to mix.
Your cake will still rise, still look fine, but the flavor won’t hit like butter.
When you want budget-friendly but still good, margarine works.

Simple way to remember:
Butter = luxury taste
Margarine = affordable substitute

If you’re baking for business, you can even mix both to balance cost + flavor.

This is the difference your recipe has been feeling but you couldn’t explain.

20/11/2025

*FREE KITCHEN TIPS*

1. Never store Onions and Potatoes together because both produce a gas that causes either of them to spoil quickly.

2. Put two or three orange leaves in your hot palm oil on the fire. Let the leaves turn black before removing it. By then your palm oil becomes pure groundnut oil also giving your food a nice taste.

3. To avoid feeling a peppering hotness on your hands after cutting pepper with bare hand scrub your hand with salt and red oil then wash it.

4. If you happen to over salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.

5. If your Soup or Stew goes sour while warming it, add little piece of Charcoal and remove after warming, the taste will come back.

6. Never put citrus fruits (oranges, lemon, lime, etc) or tomatoes in the fridge. The low temperature degrades the aroma and flavor of these fruits.

7. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.

8. If your salt is becoming lumpy, put a few grains of rice in with it to absorb excess moisture.

9. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4" piece of ginger in the oil. It will remove any remaining flavor and odors.

18/11/2025

CAKE FAULT AND THEIR CAUSES

CRACKED MIDDLE.
a. To much raising agents e.g. baking powder.
b. Cake tin too small
c. Oven temperature to hot
d. Too much flour

2. SUNKEN CAKE
a. Oven temperature too low
b. Oven door opened before the cake has set
c. Too much of a particular ingredient

3. SIDE OF THE CAKE CRUNCHY/BURNT
a. Too much fat used to butter pan
b. Oven temperature too hot
c. Butter not suitable for baking
d. Cake left in the oven for too long
e. Cake tin not sufficiently lined

4. CAN’T GET CAKE OUT OF THE PAN
a. Cake tin not well lined
b. Cooled too long

5. CAKE TOO DARK
a. Oven temperature too hot
b. Incorrect amount of water
c. Excessive sugar

6. CAKE BURNED ON TOP
a. Oven temperature too hot
b. Incorrect amount of water

7. CAKE SHINY AND STICKY
a. Oven temperature too cool
b. Not baked long enough
c. Too much sugar in recipe

8. CRUST TOO THICK
a. Excessive baking time

9. CAKE SHRINKS
a. Excessive liquid
b. Oven temperature too hot
c. Improper mixing procedure
d. Cake baked too long

10. CAKE ROSE UNEVENLY
a. Flour was not blended well into the main mixture
b. Oven temperature uneven
c. Oven temperature too high

INTERNAL CAKE APPEARANCE

11. CAKE VERY DENSE/ DENSE GRAIN
a. Enough air wasn’t beaten into the cake
b. Eggs added too quickly
c. Not enough raising agent
d. Excessive liquid
e. Improper mixing

12. COARSE AND IRREGULAR GRAIN
a. Improper mixing procedures
b. Stiff batter
c. Depositing batter carelessly into pan
d. Oven temperature too cool

13. OFF COLOR CAKES
a. Unclean equipment
b. Oven temperature too cool
c. Improper mixing procedure

14. SUNK FRUITS
a. Fruits are too large/heavy
b. Sugary syrup on outside of fruit was not washed off causing fruits to slide through mixture when heated
c. Cake mixture over beaten/ too wet so could not hold fruit in place
d. Oven temperature too hot

15. BURNT ON TOP, ISN’T COOKED IN THE MIDDLE
a. Cake tin too small
b. Oven temperature too hot

GENERAL FAULTS

16. BATTER OVERFLOWED
a. Wrong adjustments to recipes
b. Cake tin too small

17. POOR FLAVOR
a. Improper mixing procedure
b. Faulty baking conditions
c. Improper cleaning of equipment

18. CAKE TOO TOUGH
a. Excessive mixing
b. Batter too stiff( insufficient water)
c. Batter too thin( excessive water)

19. LACKS BODY STRUCTURE
a. Excessive mixing
b. Insufficient liquid

20. DRIES OUT TOO SOON
a. Excessive baking time
b. Insufficient liquid
c. Improper mixing procedure

18/11/2025

Homemade Chocolate Bundt Cake with Ganache recipe

Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream (or Greek yogurt)
1 cup hot coffee (or hot water for milder flavor)

For the Ganache:
8 oz semi-sweet chocolate, chopped (or chocolate chips)
1 cup heavy cream
1 tbsp unsalted butter (for shine)

Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.

Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, beating well. Stir in vanilla.

In another bowl, sift flour, cocoa, baking powder, baking soda, and salt.

Add dry ingredients to wet, alternating with sour cream. Mix gently.

Stir in hot coffee until batter is smooth and pourable.

Pour batter into prepared Bundt pan. Bake 50–60 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then turn onto a wire rack.

Ganache Glaze

Heat cream in a saucepan until steaming (don’t boil).

Pour over chopped chocolate. Let sit 2 minutes, then whisk until smooth.

Stir in butter for shine. Let cool slightly until pourable.

Drizzle or pour over cooled Bundt cake.

Optional: Sprinkle with chocolate shavings, toasted nuts, or a dusting of powdered sugar for extra elegance.
゚

17/11/2025

06/08/2025