Meera Cakes and More

29/07/2026

14/07/2026

Yes ooo, our beautiful beautiful Cake of The Show for Plateau ICES BDOS 2026🥰😍
So glad to have been part of the team that executed this masterpiece!!😎

12/07/2026

Plateau ICES BDOS 2026🥰😍
So glad to have been part of the team that executed this masterpiece!!😎

10/07/2026

Behold our beautiful beautiful Cake of The Show for Plateau ICES BDOS 2026🥰😍
So glad to have been part of the team that executed this masterpiece!!😎

03/07/2026

Registration is still open 🍰

02/07/2026

Both egg white and gelatine can be used in fondant, but they serve different purposes.
🥚 Egg White
Adds elasticity and flexibility to fondant.
Helps fondant dry firmer.
Can give a smoother finish.
Best for homemade fondant and decorative work.
Drawback: Because it is raw egg, there is a risk of bacterial contamination unless you use pasteurized egg whites.
🍮 Gelatine
Gives fondant strength and stretch.
Makes fondant easier to roll without tearing.
Creates a smooth, pliable texture.
Helps decorations hold their shape.
Has a longer shelf life than fondant made with raw egg whites.
Which is Better?
For most bakers, gelatine is the preferred choice because it:
Produces a more stable fondant.
Is easier to work with.
Has better keeping quality.
Is the standard ingredient in many marshmallow and homemade rolled fondant recipes.
If you need an egg-free alternative, you can also use agar-agar (though the texture differs slightly) or CMC/Tylose powder to improve firmness and elasticity.
For most cake decorating, gelatine gives the best overall results. 🍰 🍰

02/07/2026

We are just a dm away, pls come and buy what we’re selling 08147099992 🍰

01/07/2026

🧈 Butter, White Fat (Shortening), or Margarine in Buttercream
All three can be used to make buttercream, but each gives different results.
Butter
White Fat (Shortening)
Margarine
Rich, natural buttery flavor.
Neutral flavor.
Mild buttery taste.
Creamy, smooth texture.
Very stable and holds shape well.
Soft and creamy.
Melts easily in hot weather.
Excellent heat resistance.
More heat-stable than butter but less than shortening.
Natural golden/cream color.
Bright white color—ideal for white buttercream.
Pale yellow or off-white.
Best for premium cakes and cupcakes.
Best for sharp edges, flowers, and hot climates.
Budget-friendly and easy to find.
✅ Which is Best?
Butter – Best for rich flavor and premium-quality buttercream.
White Fat (Shortening) – Best for stability, piping, and hot weather.
Margarine – Best for affordability and everyday cakes.
⭐ Best Combination
Many professional bakers use a combination of:
50% Butter + 50% White Fat (Shortening)
This provides:
Rich buttery flavor
Smooth texture
Better stability
Improved heat resistance
Excellent piping consistency
For Nigerian weather, a butter and white fat combination is often the best choice, as it balances taste with durability, especially for celebration cakes. 🍰

01/07/2026

Happy New Month! 🎉💛

Hello July — welcome to your reward season.

Every seed you planted in the first half of this year is about to bloom. May this month bring you peace, joy, and the full reward for all the work you have put in. 💪🏾🔥

Keep building. Keep believing. The best of 2026 is still ahead. 🚀

Service | Collaboration | Impact 🍰