Pearldrops cakes

Pearldrops cakes Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Pearldrops cakes, Digital creator, Athur Eze Avenue, Awka.

✅ FLUFFY AND MOIST CAKES
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✅ TRAININGS
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✅ YOGHURT AND PARFAITS
✅ SMALL CHOPS
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✅ MANY MORE...

18/12/2025

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ONLINE MIXOLOGY/COCKTAILS CLASS Bakers, honest question.What’s your plan B on days cake orders don’t come in?When the ov...
17/12/2025

ONLINE MIXOLOGY/COCKTAILS CLASS

Bakers, honest question.

What’s your plan B on days cake orders don’t come in?
When the oven is quiet.
When WhatsApp is quiet too.

Because talent is great, but multiple skills pay better. I think we all know that.

This online cocktails class is for bakers who want another income stream that still fits events, parties, and celebrations. Something you can add, not start from scratch.

Same clients. Same weekends. Extra money.

If cake orders slow down, you won’t panic.
You’ll pivot.

Join the online cocktails class using this link

https://chat.whatsapp.com/GiP3X92SKsx2sW5j934qIW?mode=wwt

Croissant Recipe IngredientsFor the Dough- 4 cups all-purpose flour- 1/4 cup granulated sugar- 2 1/4 teaspoons active dr...
12/12/2025

Croissant Recipe

Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 1/2 teaspoons salt
- 1 1/4 cups whole milk (room temperature)
- 1/4 cup unsalted butter (softened)

For the Butter Layer
- 1 cup unsalted butter (cold and cut into 1/2-inch slices)

For the Egg Wash
- 1 large egg
- 1 tablespoon water

Instructions
In a large bowl, combine the flour, sugar, yeast, and salt. Mix well.

Add the milk and softened butter to the dry ingredients. Mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the butter layer. On a sheet of parchment paper, arrange the butter slices in a rectangle about 6x8 inches.
Cover with another sheet of parchment paper and use a rolling pin to flatten and shape the butter into an even layer. Chill in the refrigerator until firm.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12x16 inches.
Place the chilled butter layer in the center of the dough rectangle. Fold the dough over the butter from all four sides to completely encase the butter.

Roll the dough out into a rectangle about 8x24 inches. Fold the dough into thirds, like a letter, and wrap it in plastic wrap. Refrigerate for 30 minutes.

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn..

After the final turn, refrigerate the dough for at least 1 hour or overnight.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll the chilled dough into a rectangle about 12x18 inches. Cut the dough into triangles with a base of about 4 inches.

Starting from the base of each triangle, roll the dough up towards the tip to form the croissants. Place the croissants on the prepared baking sheet, with the tip of the triangle tucked underneath.

In a small bowl, whisk together the egg and water to make the egg wash. Brush the croissants with the egg wash.

Let the croissants rise in a warm place for about 30-45 minutes until puffy.
Bake the croissants for 15-20 minutes, or until golden brown and fully cooked.

Allow the croissants to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

EGGLESS RED VELVET CAKE. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml Dry ingredients1.5 cup...
12/12/2025

EGGLESS RED VELVET CAKE. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
1.5 cups cake flour, spooned and leveled (Refer notes)
2 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
Wet ingredients
1 cup milk
1 tbsp white vinegar/lemon juice
1 cup granulated sugar
1/3 cup vegetable oil, flavorless (I used canola oil)
1 tsp vanilla extract
1 tbsp red food color
For the sugar syrup
2 to 3 tbsp sugar dissolved in the same amount of water
For the cream cheese frosting
1/2 cup / 113 grams unsalted butter, softened
1 cup / 226 grams cream cheese, softened
2.5 cups confectioner's/icing sugar, spooned and leveled (adjust as required)
1.5 tsp vanilla extract
1/2 tsp lemon juice, optional
Other ingredients
Grated white chocolate, as required for garnish (optional). Instructions

For the eggless red velvet cake base
Prepare an 8-inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
Preparation of buttermilk- Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
Transfer the batter to the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35-40 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.

12/12/2025

What's the best icing sugar

Children's castle cake practical I had with my students
12/12/2025

Children's castle cake practical I had with my students

12/12/2025

What will you do if this only piping bag you have?

Pictures from class we had. Cocktails 🍸 Mocktails Fruit juicesSmoothies Yoghurt Parfaits Milkshakes 🥛 Have you ever tast...
12/12/2025

Pictures from class we had.
Cocktails 🍸
Mocktails
Fruit juices
Smoothies
Yoghurt
Parfaits
Milkshakes 🥛
Have you ever tasted milkshakes? They are so delicious

Good morning from this side
12/12/2025

Good morning from this side

Student practical
11/12/2025

Student practical

11/12/2025

Student practical

Delicious Whipped cream
10/12/2025

Delicious Whipped cream

Address

Athur Eze Avenue
Awka

Opening Hours

Monday 08:00 - 18:00
Tuesday 08:00 - 18:00
Wednesday 08:00 - 18:00
Thursday 08:00 - 18:00
Friday 08:00 - 18:00
Saturday 10:00 - 16:00

Telephone

08038686737

Website

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