Ukwansa Bakehouse

AUGUST 2018
M AGAZINE
#1

Th e Pretty i n Pi nk Edi ti on
 content s
6 9 16
M ail f r om ou r Cocon u t cake Galler y of
r eader s r ecipe pr et t y pin k
cakes

7
Take a peek
at even t
plan n er
Dalit so's
st yle
13
In t er view
w it h Tam boja 28
ow n er An it a Cak e
Hof f blooper s

3
 FROM THE EDITOR
Welcome to August. But
more importantly welcome to
the very first issue of Ukwansa
Bakehouse Magazine, which
makes its entry into the world
right as winter ends in Zambia.
The worst of the cold is behind
us and we have added a
decadent recipe for a coconut
cake that is sure to fill you with
fresh anticipation for the new
warm season.
Inside you'll find cakes and
recipes from talented chefs
and artists from Zambia,
South Africa, the UK and
Nigeria. Our gorgeous cover by
Livvy of Livvy's Twist Cake
Company in Lagos, Nigeria is
the perfect welcome into our
4
'Pretty in Pink' issue.
In the feature interview we
chat with Anita Hoff. She owns
the leading cake supply store
in Zambia and is also a
budding cake designer. Of
course there is a lot more to
see. I hope you enjoy the read
and give a lot of feedback so
that we can be back with
much more next month.
Regards and enjoy the
pretty in pink cakes!
Mwansa.
Lik e ou r Facebook page
Uk w an sa Bak eh ou se, an d
st ay u p t o dat e on lat est
n ew s, com pet it ion u pdat es
an d cak es.
Em ail u k w an sabak eh ou se@
gm ail.com f or f eedback , cak e
su bm ission s, ar t icle
pr oposals an d su ggest ion s.
Uk w ansa Bak eh ouse
M agazi ne i s pow ered
contr
Anita Hoff
ib ut or s
by
Dalit so M Proct or
Goska's Cout ure Cakes
Lauren's Cakes
Livvy's Twist Cake
Com p any
Lizzies Cakes N Craft s
Mab usi Ma jola
Tob ias Ham m ong a

EDITORS PICKS

Read th e di gi tal
magazi ne and f ol l ow
our I ssuu page on
w w w .i ssuu.com/
uk w ansab ak eh ouse

Find out more about our cover

cake and the artist who created
it on page 24. She was inspired
Edi tori al Team by observing the work of some
very skilled balloon artists.
M w ansa Ch i b w e
Lumbi M 'tamb o
Rebbecca Ph i ri
M 'tambo M 'tamb o
Luch el e Ch i bw e
Lubuto M w ansa Did your favourite
cake artist create the
cake of the month?
Find out on page 11
 Send us honest
feedba ck on t he
m a ga zi ne or just
sha r e your opi ni on
FROM THE READERS
or t hought s on
a nyt hi ng r ela t ed t o
ca kes a nd ba kes .
Fi nd our cont a ct
i nfo on pa ge 4.
We look for wa r d t o
hea r i ng fr om you.
Because this is a new
publication, with no readers
yet, we have added some of the
comments from our Facebook
post that announced the birth
of the magazine, and an email
from our cover star Livvy. The
excitement and support was
overwhelming. Thank you.
Kabalika Yande Kombe
I'm super excited and can't wait.
Miso K Zondi
Wow!!! I wish I could like this
100 times!!! So proud of you.
Excellent step!!
Tubalemye Tuba Mutwale
OMG!!!!!!!!! THIS. IS. THE. BEST.
NEWS. EVER! Can't wait to read
your works!
6
I wi sh you a ll t he best
a nd pr a y i t t ur ns out
ver y successfully.
Best r ega r ds, Li vvy.
Namukolo Chipalo
Congratulations, this is really
great .
Juliet Katewara
Can't wait.
Katu Dindi Kasonde
So looking forward to seeing
what is in store for us
Email from Livvy of Livvy's
Cake Twist who is the August
2018 cover star
Big congrats on your new
endeavor and I wish you all the
best and pray it turns out very
successfully. It'll be a pleasure to
be featured on the birth of a
new magazine. You have my
permission to use images with
proper credits.
Best regards,
Livvy.
STYLED
PRETTY
Dalitso Mwale Proctor is an Event Planner based in Lancashire
County in England. When she isn't planning fabulous parties she
creates stunning styled shoots right in her home. Her shabby chic
style shines through in this picture. We love the abundant use of
roses and the bedazzled baby girl shoes. Even though the cake is a
dummy, it creates the perfect centerpiece for this shoot.
See more of Dalitso's work on her Facebook page Ch ar r o Cou t u r e.

7
Coconut Cake

Fill it with lemon or lime

cur d, eat it alone or
layer it with vanilla or
coconut butter cr eam.
This fluffy moist cake is
a winner no matter how
you have it.

This cake owes its moisture
and flavour to the use of
coconut milk and extract. I live
in Livingstone and know first
hand how hard it is to find
coconut essence or extract. It
can however be left out and
this will not affect the finished
product too much. Remember
to always use proper
measuring cups for baking.
The silver spoons and mugs
found in our kitchens will not
measure accurately.
INGREDIENTS
- 2 and 3/4 cups of cake
flour
- 2 and 1/4 teaspoons of
baking powder
- 3/4 teaspoons of salt
- 1 and a 1/2 cup Castor
sugar
- 1 cup of unsalted butter
- 1 cup of coconut milk
- 1 teaspoon of vanilla
extract or vanilla bean
paste
- 1 teaspoon coconut
extract or essence
- 4 large eggs
Be sure to have all your wet
ingredients (butter, coconut
milk and eggs) at room
temperature. The butter must
be slightly soft. Remove them
from the fridge twenty minutes
before you need to bake.
r ecipe con t in u es on n ext
page...
9
 M ETHOD
1. Grease and line two 8
inch round baking tins
2. Preheat oven to 180 C
3. In a large steel bowl, sift
the flour and baking
powder, set aside.
4. Measure out the Castor
sugar in a medium bowl
and set aside.
5. In a large steel mixing
bowl, mix the butter until
it is soft and creamy. Add
Castor sugar and salt and
cream together until the
butter becomes very light
in colour and has a fluffy
texture.
6. Add eggs one at a time
and mix after each
addition. You only have
to mix until each egg is
combined into the cake
batter.
7. Add vanilla and coconut
extract and mix until
combined.
8. Sift one third of the cake
flour into the creamed
mixture and mix until
combined.
9. Pour one half of the coco
10
nut milk into the mixture. Mix
until combined.
10. Sift the second third of
cake flour into the mixture, mix
until combined.
11. Pour the last half of
coconut milk into the mixture.
Mix until combined.
12. Finally sift in the last cake
flour and mix until combined.
Do not over mix as this will
give you a hard cake. The flour
and milk are added in five
parts to prevent over mixing.
13. Divide the cake batter
between the pans and bake for
30 minutes, or until a wooden
skewer or toothpick inserted in
the center comes out clean.
This cake was filled with
lemon curd and topped with
meringue cookies. Find the
recipe for the meringues on
page 26.
 CakeOf TheMonth
Each m on t h w e f eat u r e a spect acu lar cak e m ade by a
t alen t ed cak e ar t ist w it h in t h e past 30 days. Th is cak e is
com plet ely u n r elat ed t o t h e t h em e of t h e m agazin e. For
t h e m on t h of Ju ly, ou r ver y f ir st #COTM is by Lau r en's Cak es
in Kit w e. Fin d m or e cak es lik e t h is on h er Facebook page
Lau r en's Cak es.

It is nearing the end of July and
Tamboja Cake and Bake are
preparing to open yet another
shop. The fourth in the country
and the second in Lusaka. Even
the inevitable madness that
comes with such an occasion
would not stop this interview
from happening. In a flurry of
emails and Whatsapp messages,
12
W e ch at w i t h An i t a
H of f abou t r u n n i n g t h e
cou n t r y 's l ead i n g cak e
su p p l y ch ai n an d
d i scov er i n g h er l ov e f or
cak e.
often sent at ungodly hours,
Anita was able to give some
insight into her life and business.
She started out small with one
shop in Lusaka in 2015. Using
letters from the names of her
two sons, Tabo and Mwewa, and
her husband Jakob, she came up
with the moniker Tamboja. It has
not been easy, but with a strong
 inter view
business acumen and key people
rallying her on, she continues to
grow.
UBH: Have you alw ays been a
lover of cak e?
AH: Yes I've always been a cake
lover but not a baker.
UBH: How did you get in t o t h e
bu sin ess of cak e su pplies?
AH: I got into the business of
cakes because the owner of
Bakers Haven inspired me a lot to
run my own cake supply shop. It
has been a pleasure knowing
Juliana. She taught me how to
bake, by then I wasn't so good at
it and always motivated me to
stay strong and look for new
ideas. She is an iron lady with
vast experience in the business of
cakes. May her business and cake
journey always be blessed.
UBH: Ar e you livin g you r
passion ?
AH: I would say yes because even
when I close my eyes all I see are
different cake designs.
UBH: Wh at ar e som e of t h e
ch allen ges you f ace?
AH: In the beginning lack of
knowledge was a challenge as I
didn't have any idea on what
products I was buying. Nowadays
a big one is dealing with stock in
terms of importing and having to
deal with people that bring the
stock in.
I 'v e al w ay s bel i ev ed
i n h ar d w or k . Ev en
w h en I w as em p l oy ed I
w ou l d al w ay s h av e a
si d e h u st l e.
-An i t a H of f
UBH: Wh at is you r t ypical day
lik e?
AH: My typical day, uhmmm, I
don't even want to think about it.
It's hectic though I always plan
everything a day before. Even
though my schedules are busy I
always make time to plan way
ahead and make sure everything
happens on time. con t in u ed...
13
 UBH: If you didn't ow n
Tam boja, w h at do you t h in k
you w ou ld be doin g?
AH: I would be formally
employed and running my small
businesses in order to survive.
UBH: Fin ally, w h at or w h o
in spir es you ?
AH: I've always been inspired by

inter view
con t in u ed f r om pg 13.
my dad and mum because I love
the way they raised me,
especially my dad. He was a
good cook and taught me a lot
UBH: Wh at w er e you lik e
about cooking. He always told
bef or e ven t u r in g in t o t h is
me to aim high in everything I do
bu sin ess?
and be independent.
AH: The Anita that ventured into
My mum was a beautiful woman,
this business was always
and very organized. She taught
working and hustled on the side.
me to have self confidence and
I've always believed in hard work
to work hard. I've always kept
even when I was employed I
her words even though she is
always had a side business. I
not here. Without my parents I
always dreamed of becoming an
would not be doing what I am
entrepreneur, which I am today.
today. My husband is also an
UBH: Wh at is t h e biggest inspiration.He always advised
lesson you 've lear n ed? me to pursue my dreams. And I
AH: It's not easy to run your need to mention Juliana
own business but with focus, Kabambe again, she has been
determination, patience and such a strong source of
believing in yourself, the hard inspiration. I thank God for
work pays off and everything bringing her into my life.
works out well.
14
 SPOTLIGHT ON...
Cor n f l ou r
Each month our 'Spotlight On' - If you use a an egg
custard based butter
feature highlights a product used
cream like me, cornflour
in our craft. This month we look
helps thicken the custard
at cornflour, an unsung hero in
and prevents a runny
baking who gets overshadowed
consistency when butter
by vanilla extract and butter. I
is added.
have not bought household flour
- It can be used to make
in years because cake flour,
cooked flour
which is flour enhanced with
buttercream. Cornflour
cornflour, gives my cakes such
will give a closer to white
perfect structure and texture.
buttercream than plain
Use it in moderation, a little goes
flour.
a long way. Below are some
- Sprinkle it on a work
practical uses for Cornflour
surface and rolling pin
which is called Cornstarch in
before rolling fondant to
other countries.
prevent the fondant from
- Better than icing sugar for sticking.
kneading fondant as it - Adding a bit to
doesn't change the household flour makes
consistency of fondant. cake flour.
15
g aller y
of pink

Step into a curated

gallery of really pretty
cakes by some talented
artists...

Opposite: Beautiful shot

captured by DeeZee
Photography from Chingola.
Stunning cake by Goska's
Couture Cakes also from
Chingola.
 The m at ching
cake t opper and
candle are t he
cherry on t op of
t his already
perfect cake.

Cak e: Gosk a's Cou t u r e Cak es

Ph ot ogr aph y: DeeZee
 The clever use of
adhesive t ape and gold
paint t ransform s t his
cake int o a work of art .
Making it m ore visually
int erest ing.
Cake: Goska's Cout ure
Cakes,
18
Chingola.
 So much texture on this
perfectly hued cake, no
part of it is given a chance
to be boring.

The rect angular

geom et ric
applique on t he
t op t ier blends so
well wit h t he
circular applique
on t he bot t om
t ier.
Cake: Mabusi
Majola
uMlazi Township, 19
Sout h Africa
There are a lot of suit and t ie cakes out t here. But t he blush pink set s
t his one apart . And t hose det ails... You can never go wrong wit h pink
and gold. Perfect for eit her sexes.
Cake: Lizzie's Cakes N Craft s, Lagos, Nigeria.
Mabusi is
not afraid
of
textures!
Favourite
part of
this cake
is the
pearl and
sheen on
the top
tier. Take
a page
out of her
book,
when in
doubt,
texturize
that cake.
Cake:
Mabusi
Majola.

21
Gelat in bubbles are expert ly paint ed and placed at op t his cake. The pink
sheen and ot her det ails like t he circular pearl board, m arry t o creat e
perfect ion. Jaw dropping work by Livvy's Twist Cake Com pany, Lagos,
Nigeria.
What could have
been a basic
cake is elevated
to super
stardom by
some fabulous
gold dots. The
stunning sugar
flowers don't
hurt either.
Cake: Lauren's
Cakes,
Kitwe.

23
 Ending the gallery with this trio of
cakes by Livvy's Twist for Neya's 1st
birthday. Love the balloon cake
toppers on the cakes flanking the
middle pink cake. They are the
work of @ribbonroom.ng on
Instagram.

All the gallery contributors can be

found on Facebook using the
names they were credited with.
Except Mabusi who doesn't have a
page. Lizzies Cakes N Crafts and
Livvys Twist are more active on
Instagram.
24
 w ord
search
How m an y cak e r elat ed w or ds can you f in d?

25

M eringues, pronounced
meh-rangz, have been trending
in the cake world for years, and
are still going strong.
Meringue cookies or kisses are
piped on to a baking sheet,
baked and used as toppings on
cake. There is no end to the
creative ways they can be used.
On page 8 an d 9 they are
used simply to top the coconut
cake.
Chef Tobias Hamoonga, pictured
above, shares a simple recipe
to achieve success each time.
With more than sixteen years
experience in the food industry,
he has worked as a head chef
at Munga Eco Lodge in
Livingstone, Micki's Pub & Grill
in Kabulonga, Lusaka and Lion
Encounter Safaris. He is a chef
in the high cost kitchen at the
Livingstone General Hospital.
26
trend
w at ch
MERINGUE COOKIES
INGREDIENTS
- 4 large egg whites
- 1 cup Castor sugar
- 1/2 tablespoon of cornflour
M ETHOD
1. Beat the egg whites and
cream of tartar on medium
high speed until they hold
soft peaks.
2. Start adding the sugar a
tablespoon at a time and
continue to beat until the
meringue holds very stiff
peaks.
3. Test if the sugar is dissolved
by rubbing a little of the
meringue between your
index finger and thumb. It
should feel smooth and not
gritty.. If it feels gritty keep
beating until it feels smooth
between your fingers
4. Sprinkle the cornflour over
the meringue and fold it in.
 iner at room temperature.
They can also be made as
part of a desert table or as
favours for a party. You could
start a business supplying
meringue cookies to bakers,
schools, cafe's or even
supermarkets. The
possibilities are endless.
Piping meringues is tricky at
first since the egg whites are
so light

5. The meringue should look

very glossy. Put into a piping below: Goska's Couture Cakes
bag and pipe mounds on to a uses flowers and meringue
baking sheet lined with baking cookies to bring a semi naked
paper. cake to glorious life. She has
given some of the cookies full
6. Bake in a preheated oven at
colour and only slightly tinted
80C for 1 hour and 30
the hearts.
minutes, or until the outside
of the meringue is dry. Keep
the door of the oven slightly
open.
7. When baked, let the
meringue cool completely in
the oven with the door still
slightly ajar. The outside
should feel dry and the inside
soft like a marshmallow.
Store meringue cookies in the
freezer or in an airtight conta-
27
 BLOOPERS
W HEN BAD CAKES HAPPEN
TO GOOD BAKERS
I f people k n ew h alf t h e
t h in gs bak er s an d cak e
ar t ist s go t h r ou gh t o f in ish
or der s, t h ey w ou ld t ip u s.
Each month bakers, both
pro and amateur, send in
some of the bloopers they
have experienced. Our very
first blooper comes from
Nsama Mwaba. She owns
Nutri Spot Cafe at Foxdale
Court in Lusaka.
"So there was this one
time I was doing a wedding
cake in Kitwe. I baked the
cake in Lusaka, traveled with
it and it arrived okay. The
bride really wanted a shiny
gold cake. She wanted at
least two tiers to be gold
and I had this great idea of
using gold leaf. I had
everything and was ready.
28
So the day came to finish
the cake. I put on the
fondant and gold leaf and
left it to set. To my dismay,
the fondant started tearing
away, and with it, the gold
leaf! The more I tried to
stick the fondant back on
the cake the more it tore
apart. Sigh. It was a
nightmare. So the fondant
tore off and I was in Kitwe
where none of the cake
shops had gold leaf. Luckily
I had some luster dust. So I
recovered the cake with
fondant and used the luster
dust to give it some shine.
Changing the whole design
of the cake. I hadn't
promised the bride gold
though, I had said I would
do my best. So even though
the cake ended up being a
shimmering peach, she still
loved it. And I was saved."
Send your bloopers, both
horrific and funny by mailing us
ukwansabakehouse@gmail.com
 Fin al
W or d
We hope you enjoyed the maiden issue of the Ukwansa Bakehouse
Magazine. The pictured cake, an Ukwansa Bakehouse original, is a
glimpse into the September issue which will be all about children's
cakes. They are always so much fun to make. If you would like to submit
ORIGINAL work for consideration please do so. Find our contact
information on page 4.
We want to hear your feedback. What you loved, what you disliked, and
what you want to see in future issues.
Have a blessed month.