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Monday 09:00 - 17:00 Tuesday 09:00 - 17:00 Wednesday 09:00 - 17:00 Thursday 09:00 - 17:00 Friday 09:00 - 17:00 Saturday 09:00 - 17:00

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Gracious Cakes and Confectioneries, Grace house, beside Excel Nursery and Primary School, Iwagba, Ogbomoso (2026)

Q: What is the address?

Grace House, Beside Excel Nursery And Primary School, Iwagba

01/04/2019

Happy New Month!

Joy overflow all the way. Keep sending in your orders, let's celebrate your historic days together.

Oluwaseun Abiodun

25/03/2019

Gracious Cakes and Confectioneries Online Lessons (Week 5)
Week Day: Monday
TOPIC: CAKE MAKING
SUB-TOPIC: Leavening Action in Cakes

Welcome to another session of our cake making tutorial. In our last lesson we learnt about the roles of salt and flavouring agents in cake making. Today we will bring our study of cake ingredients into an end by learning about leaving agents and how to achieve leavening action in cakes.

Any process that allows a baked products to be filled with holes which are retained upon baking is called leavening process. Leavening agent is a material that enhances this process.

The leavening of cakes can be achieved by four general methods:
i. Mechanical means: During creaming the mixture is filled with air cells by ‘whipping’ which expands when heated in the oven to cause the cake to rise. This can also be achieved when eggs are beaten, which made it to become fluffy and foamy because of the whipped in air.

ii. Biological means: This involves liberating carbon dioxide gas in the dough by means of yeast action.

iii. Chemical means: This involves using chemicals such as baking powder, baking soda, baking cream and ammonium carbonate.

iv. Vapour pressure: As the temperature of a cake batter increases in the oven, water is changed into water vapour, thus exerting a greater pressure which results in leavening action.

NOTE: Baked products like cake which passes through the process of leavening are light, easy to chew, palatable, more appetizing and easily digestible than those made without leavening.

This concludes our lessons on leavening action in cakes and also our series of lessons on cake ingredients and the roles they perform in cake making.

Take time to go through all the past lessons again as we prepared to go into the different methods of preparing cakes.

Drop your contributions and questions bellow in the comments sections. Thanks for your feedbacks.

I’m waiting to hear from you.
Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries

11/03/2019

TOPIC: CAKE MAKING
SUB-TOPIC: Flavouring Agents

This is the continuation of the lesson posted earlier today. No we will be learning about the usage of flavouring agents in cake making.

FLAVOURING AGENTS
Flavour is a very important aspect of a quality cake product.
A flavouring agent should not be reduced due to heat or storage. Cheap flavours often break down under the influence of heat giving off flavour to the product.
A flavouring material should be added after measuring, excess will spoil the gastronomic appeal of the product.

This concludes our lessons on roles and usage of salts and flavouring agents in cake making. In the next lesson we will learn about leavening action in cake.

Drop your comments and contributions below. Thanks for the feedback.

I’m waiting to hear from you.
Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries

11/03/2019

Gracious Cakes and Confectioneries Online Lessons (Week 4)
Week Day: Monday
TOPIC: CAKE MAKING
SUB-TOPIC: Salt & Flavouring Agents

Welcome to another session of our cake making tutorial. In our last lesson we learnt about the roles of milk and water in cake making. We were able to conclude that even though these ingredients are optional ingredients, it’s important to use the best quality milk and water in cake making and water should be added at correct quantity.

In today’s lesson we will continue to learn about other optional cake ingredients. These are salt and flavouring agents. So, sit back and enjoy the lesson.

SALT
Salt i.e. table salt or common salt, is used for bringing out the taste of other ingredients which are used in cakes. Salt performs some important roles in cake making, they are:
1. improves the flavour of cakes,
2. improves the crust colour of cake by lowering caramelisation of sugar,
3. Helps in reducing excessive sweetness in cake, and
4. improves the texture of cake.

NOTE: Salt should be used by dissolving in water so that impurities will not come into cake mixture. The quantity of salt to be used depends mainly on the type of flour used. Weak flour requires more salt, because salt, gives strengthening effect to proteins.

Table salt should have the following characteristics for use in cake making:
1. should be free from impurities,
2. should be completely soluble in water,
3. should be pure as possible, and
4. should give a clear solution when dissolved in water.

Thanks for following this lesson. The second part of the lesson will be posted in few hours.
Have a nice day!

Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries

22/02/2019

All from Gracious cakes and confectioneries.
We're now taking order.

Place order for your next event with us at Gracious cakes and confectioneries.

07066390329

22/02/2019

All available at affordable price at Gracious cakes and confectioneries.

DM to place your order

22/02/2019

Morning everyone. Happy weekend from Gracious cakes and confectioneries.

We're fully back to work.

Thanks to all our Clients, more money in your account.
DM to place your.

07066390329

20/02/2019

Gracious Cakes and Confectioneries Online Lessons (Week 3)

Week Day: Wednesday
TOPIC: CAKE MAKING
SUB-TOPIC: Milk and Water

Welcome to another session of our cake making tutorial. In our last lessons we learnt about the essential ingredients in cake making. These essential ingredients are very important in cake making, any deficiency in the use of any of these ingredients will impact the quality of the cake baked.

The ingredients are: flour, sugar, shortening and egg. Do well to go through the lessons, if you’ve not done so. You will learn the roles performed by these ingredients in cake making and the quantity and quality required.

In today’s lesson we will start learning about the optional ingredients and will start by learning about the roles of milk and water in cake making. So, sit back and enjoy the lesson.

MILK:

Milk is an emulsion of tiny parts of fat in a water solution of protein, sugar and minerals. Emulsion may be defined as a stable solution of fat, water and other ingredients which will not separate on standing.

The average composition of milk is 87.75% water and 12.25% of total solids. The total solids comprises of 3.50% of fat, 3.25% of proteins, 0.75% of minerals and 4.75% of lactose (milk sugar).

The following are the roles of milk in cake making:

1. it helps in performing the function of structure formation in cakes,

2. it enriches the cake nutritionally,

3. lactose sugar present in milk improves the crust colour and moisture retention capacity of cakes,

4. it improves flavour and taste of cakes, and

5. apart from eggs, milk is the only other ingredients that provides moisture.

NOTE: Milk proteins have a binding action on flour proteins which may create toughness and dryness in cakes but this is prevented by egg, fat, sugar etc.

WATER:

Water, like any other common ingredient of bakery products, must be uniform in order to obtain uniform results in the products. It can be added directly or in the form of milk.

The roles of water in cake making are:

1. it helps to hydrates the flour protein and thus helps in the structure formation,

2. it makes possible the formation of gluten. Gluten as such does not exist in flour, it’s only when flour protein are hydrated that gluten is formed,

3. it helps in the release of CO2 from baking powder and formation of vapour pressure are made possible by the pressure of water,

4. makes possible enzyme activity,

5. regulates the consistency of the batter which affects the volume and texture of cake, and

6. shelf life of cakes is determined by the amount of moisture retained in the cake.

To conclude today’s lesson, it’s important to emphasize that even though milk and water are optional ingredients in cake making they still serve important roles in cake making as you have seen above. So, it’s important to use the best quality milk and water in cake making and water should be added at correct quantity.

Thank you for following today’s lesson. In our next lesson we will look into the roles of salt and flavouring agents. So don’t forget to check in again on Thursday for this important lesson.

Do drop your contributions and questions in the comments section below. Thanks for the feedback.

I’m waiting to hear from you.
Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries

14/02/2019

Gracious Cakes and Confectioneries Online Lessons (Week 2)

Week Day: Thursday
TOPIC: CAKE MAKING
SUB-TOPIC: Shortening and Egg

Welcome to another session of our cake making tutorial. On Tuesday we learned about the roles of sugar in cake making and we were able to see that sugar performs many other important roles in cake making than sweetening agent. We learned about the 7 major roles of sugar in cake making.

In this lesson, we will learn about shortening and egg and their roles in cake making. These two are part of the essential ingredients used in cake making. They importance cannot be overemphasized, so it’s important that we know how to choose the best quality shortening and egg for our cake making.

SHORTENING:

Shortening are fats used in cake making. Fats like butter, margarine, hydrogenated shortening etc. Fat plays the following roles in cake making:

1. it has a tenderizing action on protein and make the cake tender,

2. it helps in holding air cells incorporated during creaming operation. These air cells have a tenderizing action on cakes,

3. it helps to keep the cakes moist thus improving the shelf life, and

4. it adds to the taste and flavour of the cake.

NOTE: Fats used in cake making should be plastic in nature, which could hold minute air cells during creaming action. Granular fats should be avoided because they have poor capacity for holding aeration.
Shortening should be able to maintain plasticity at room temperature. They should not melt by the heat produced due to friction during the creaming. Very hard shortening will not cream well and too soft or liquid shortening will not retain aeration.

EGGS:

The following are the roles of eggs in cake making:

1. it provides structure to the cake,

2. acts as aerating agents because of air incorporated during whipping,

3. provides moisture to the cake,

4. Lecithin present in the egg yolk acts as an emulsifier and lutein, also found in yolk, imparts colour to cake, and

5. improves the taste, flavour as well as nutritional value of cakes.

With this we’ve come to the end of our lessons on essential ingredients used in cake making. By next week we will learn about the optional ingredients, like baking powder, milk, fruits etc.

Before then, I will like to hear from you, let’s discuss, what do you understand by cake shelf life? Drop your reply, comments and contributions below.

Thanks for your feedback, it helps me to grow.

I’m waiting to hear from you.
Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries

12/02/2019

Gracious Cakes and Confectioneries Online Lessons (Week 2)

Week Day: Tuesday
TOPIC: CAKE MAKING
SUB-TOPIC: Sugar

Last week we started our lessons on cake making, we learned about the ingredients used in cake making and on Wednesday we burrowed deep into the type and roles of Flour in cake making.

In the lessons we learned that flour is the most important ingredient in cake making – no flour, no cake! We also learned that flour for cake should be from soft wheat and should have low absorption and pH.

If you haven’t gone through the lessons, please do before going through today’s lessons.

In today’s lessons we will be studying about sugar, another important ingredient used in cake making. Sugar plays a very important role in cake making, more than being a sweetening agent.

Sugar is a term used to mean refined cane or beet sugar. There are two types of sugar chemically, they are:

1. simple sugars which include glucose, fructose and galactose and

2. compound sugars which include sucrose, maltose, lactose etc.

The most commonly used sugar for cake making is sucrose. Sugar plays the following roles in cake making:

1. acts as sweetening agent,
2. makes cake tender,
3. helps to retain moisture in cakes and
4. improves shelf life,
5. helps in acquiring volume in cake,
produces the golden brown colour seen in cake,
6. serves as major source of energy for yeast activity and
7. improves the texture and flavour of cake.

NOTE: “Liquid sugars (molasses, honey, invert sugar, and malt syrup) can be used apart from powdered sugar. They have better water retention capacity and improve the shelf life of the product. They also impart good flavour and improve crust colour of the cake”- anonymous.

Finally, the best sugar for cake making in terms of granulation is coarsely powdered sugar. Sugar plays very important roles in cake making as you have seen, so, it’s important to use the best quality sugar (sucrose) and in the right quantity. More on quantity of sugar to use will be discussed when we start learning about the process of making cakes.

Thanks for taking part in today’s lessons, by Wednesday we will learn about the roles of shortening and egg in cake making.

Do you know the role that egg performs during whipping, in cake making? Share with me.

Please drop your answers, questions and contributions in the comment section. Your feedback helps me to grow too!

I’m waiting to hear from you.
Oluwaseun Abiodun (07066390329)
Gracious Cakes and Confectioneries.

11/02/2019

VALENTINE PROMO!!!

Order for your Valentine Cake, starting from #3,000 and get free wine.

Show love to your loved ones!

Waiting for your orders. Promo ends on 15th February. Don't be left out.

The next lesson on Cake Making comes up tomorrow. Happy new week.

Oluwaseun Abiodun.

Gracious Cakes and Confectioneries

01/04/2019

25/03/2019

11/03/2019

11/03/2019

22/02/2019

22/02/2019

22/02/2019

20/02/2019

14/02/2019

12/02/2019

11/02/2019

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Monday	09:00 - 17:00
Tuesday	09:00 - 17:00
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00
Saturday	09:00 - 17:00