KEM Naomis Ventures

21/09/2025

Craving a slice of pure bliss? Imagine a cloud-like cake with the smoothest, most decadent vanilla and creamy milk flavor that melts with every bite. 🍰💖
The fluffiness of this cake is just the beginning—its rich, velvety buttercream frosting is where the magic happens. With a delicate swirl of vanilla and a touch of chocolate to keep things exciting, this cake is an absolute dream come true.
It’s not just a treat; it’s a moment of indulgence you deserve. Trust us, once you take that first bite, you won’t want to stop. 😋
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0706 945 1977

27/03/2024

23/03/2024

Understanding Baking Powder versus Baking Soda

If you want cake to rise and fluffy, baking powder.
If you want flat, baking soda.

How they work in our baking needs.

Baking is not just about following a recipe; it's a science that involves the careful balance of ingredients to achieve the perfect texture, rise, and taste in your baked goods.

Two common leavening agents in baking are baking soda and baking powder, and understanding the differences between them is key to successful baking.


1. Baking Soda (Sodium Bicarbonate):

Baking soda is a pure chemical compound known as sodium bicarbonate. It's a base that requires an acid to activate its leavening properties.

How it works:

When baking soda encounters an acid (like yogurt, lemon juice, or vinegar) in a recipe, a chemical reaction occurs. Carbon dioxide gas is released, causing the dough or batter to rise. This reaction happens quickly, so it's essential to bake your goods immediately after mixing.

Common uses:

Baking soda is ideal for recipes with acidic ingredients like buttermilk, sour cream, or molasses. It's commonly used in recipes like pancakes, quick bread, and some cookies.


2. Baking Powder:

Baking powder is a mixture of baking soda, an acid (usually cream of tartar), and a starch (like cornstarch) to prevent clumping. There are two types: single-acting and double-acting.

How it works:

Single-acting baking powder releases carbon dioxide gas as soon as it's mixed with liquid and acid in a recipe.

Double-acting baking powder, on the other hand, releases gas both when mixed and when exposed to heat during baking. This allows for a more controlled rise and a longer time window for baking.

Uses:
Baking powder is versatile and works well in recipes without acidic components. It's often used in cakes, muffins, and biscuits, where a more delicate rise is desired.

Balance of Ingredients:

The choice between baking soda and baking powder depends on the overall pH of your recipe.

Acidic recipes require baking soda, while neutral or alkaline recipes benefit from baking powder.

Storage:

Keep both baking soda and baking powder in airtight containers in a cool, dry place to maintain their effectiveness.

In summary, baking soda and baking powder are essential tools in the baker's arsenal.

Understanding how they work and when to use them is crucial for achieving the desired texture and rise in your baked goods.

Whether you're making fluffy pancakes, tender muffins, or perfectly risen cakes, the right leavening agent can make all the difference in the world of baking.

Happy baking everyone!

12/03/2024

Snacking on our delicious and yummy meatpie👌👌👌

Check out OLUWAKEMI(KNV)'s video.

26/01/2024

Getting fluffy donuts in 5 easy steps

Yeast.
If your yeast has lost its activeness, it won’t matter how much effort you put in after, it will be a waste.
To test if your yeast is still active, put a teaspoon in a half cup of lukewarm water. Not hot at all as heat kills yeast. Just warm. Follow the progress as in pictures 2-4, if it bubbles, then it’s active. If otherwise, it’s time to toss on the bin.

Kneading
You should knead your dough for at least 25-30 minutes if using hands or 10-15 minutes by stand mixer. I have previously shared the window pane test that will help you know when your dough is ready. Once its ready, put in a lightly greased bowl and cover. Leave for 30 minutes to proof.

Proofing
This is where you see results of step 1 & 2. After leaving for 30 minutes, your dough should have almost doubled in size as in pictures 6-7, If it doesn’t, don’t go any further. It’s a failed process already. If it does, congratulations. Let’s move to the next step.

Preparation
As your dough has almost doubled in size, punch it a few times as in picture 8 to let out the air. Do not knead again as that can set it back. Just cut into desired sizes and leave for at least 30 minutes or more again. Do not be in a hurry and fry a wet dough. It won’t yield result.

Frying
Donuts are fried at low temperatures. If your dough has done well to this point, it will float on the oil. No hot temperature so that it can be done on the inside.. Allow one side to brown a little before flipping over. Flipping too early will make it soggy.

09/01/2024

LETS TALK MEATPIE..

* Don't knead your meatpie, use your thumb to bring them together.

* Do not use room temperature water to mix except you are putting the dough back in fridge, always make the dough with chilled water.

* Use enough margarine for your dough ratio should be 2:1, flour 2, margarine 1.

* Do not roll your dough too thin it would likely make your meatpie to burst open.

* Pop your dough in fridge from time to time when you notice it's becoming stretchy, you don't want to have a hard meatoie after all.

* If your aim is to have a flaky pie, make use of minimal cornflour.

* Do not overwork your dough, please it will definitely affect the texture and the look of your meatpie.

* Go easy on spicing the filling, meatpie detects salty taste fast.

* Always allow the filling to cool, if possible let it be very cold.

* Do not bake your meatpie at low heat

Hope someone finds this helpful! 😊

25/12/2023

We wish all our esteemed customers merry Christmas and prosperous newyear in advance❤️