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CAKEFEST 2014 MAGAZINE 2014

For more informa�onPlease contact

The Trust Secretary,Edumed Trust,

P.O. Box 1025-00502,Nairobi, Kenya

Telephone: 0710-5511190788-551119

M-pesa Pay Bill No. 531200

Edumed Trust is currently suppor�ng 112students in 99 secondary schools in Kenya

By giving a minimum of Kshs. 500 a monthyou can help educate bright needy students

[email protected]

ContentsCAKEFEST 2014

FEATURES1. My Story 52 Edumed and Bright Students 63. Bakers Corner 74. Start your own Cake Shop 95. Cake Recipes 106. Bakers Profiles 16REGULARS7. Cakefest 2013 in Pictures 14


Editorial: Charles Njoroge Elizabeth Waichinga Dorcas KaimenyiGuest contributors: Chef Raphael Gatuiri, Leo Tunapika Abigael Mwaipopo Phyllis MalecheAccounts Assistant: Harrison Elondanga Marke�ng: Esther WanjiruLogis�cs: Jacob Mu�aPhotography: Ma� MashDesign & Layout: Gitau MuchaneCONTACTS The Trust Secretary, Edumed Trust,P.O Box 1025-00502, Nairobi, KenyaTelephone: 0710-551119/0788-551119Email: info@cake-fes�val.com www.cake-fes�val.comThe views, statements or opinions expressed in this publicationmay not necessarily reflectthose of Edumed Trust. The editorial board welcomes electronic submissions of articles and photographs, but reeserves the right to to include and or edit materials for content and stylewithout recourse to the author.


Team Leader’s TakeI am honored to host the 5th edi�on of The CakeFes�val. I am grateful to God for his faithfulnessin this fundraising journey, which has never been easy, though it has been very fulfilling. Since wehosted the first Cake Fes�val in 2009, a lot haschanged in the Kenyan baking scene with baking becoming more of an ar�s�c interpreta�on of customers’ ideas hence the challenge to come up with ‘Out of the Box’ crea�ons.To survive in this compe��ve industry, bakers mustprovide quality products that meet, and surpass their customer’s needs. This trend increases the significance of The Cake Fes�val as the premierevent where bakers network and learn of new ways of doing business in the region and beyond.

We are keen on extending par�cipa�on beyond our bordersand expanding the scope of items showcased. We are aware of new ways of doing business such as online based pla�ormsthat are increasingly becoming the link between brands and customers. In this era of heightened use of smart phones, tabloids, iPads, and the fact that the internet has become accessible and affordable, reaching clients through thesepla�orms makes perfect sense. This has seen the rise ofcompanies such as EATOUT which list restaurants and offercustomers a quick accessible pla�orm to compare prices.Customers then make reserva�ons and orders from thecomfort of their homes or work places. Bakers cannot be le�behind, a reason we have re-engineered our website and this magazine to offer comprehensive details on bakers.I conclude by thanking all the bakers who have made this 5th edi�on possible, our sponsors, the judges especiallyChef Shailender Singh (Group Director Food & Beverage Opera�ons, Sarova Hotels) and Chef Felix Huwyler (Swiss Chef& Founder, Top Chef Culinary Ins�tute). I thank all the otherchefs who have contributed to making this event memorable, and par�cularly Chef Raphael for taking �me to develop thebaking banda concept, our fans, many of whom take it upon themselves to tweet and invite friends to The Cake Fes�val.Finally, I thank my dedicated team who always make me feel like I have an army behind me ready to a�ack any obstaclethat we encounter. May God bless you and also surround you with an army when you need it.

Elizabeth WaichingaThe Cake Fes�val Team Leader

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2013 Cake Fest Reviewon 2nd November 2013 at Splash Waterworld, which

sweet delights to the 2000 plus cake lovers.

the farthest coming from the coast to showcase at the event.

Whilst we organize the event to raise funds to keep

for bakers to market, learn and exchange ideas as well as build networks with each other. The bakers

to celebrate Kenya’s golden jubilee which was the theme of the event.

under Edumed Trust scholarship in 2013.

Participants showcase their unique cake creations at the 2013, Cake Festival at Splash Waterworld, Nairobi

I was born and grew up in Chepareria Division in West Pokot District in a family of 23 where I am the seventh

born. My mother works as a casual labourer and struggles to provide for us. I grew up desiring to be a bank manager like this neighbour who helped many people in the village. I therefore purposed to work hard in my primary educa�on although givenmy background there was limited hope of furthering my studies, as all my elder siblings had dropped out of school a�er class 8 for lack of schoolfees. I sat my KCPE exam in 2007 at Chelombai Primary School and obtained 402 Marks out of 500. I was extremely excited at the prospect of joining a na�onalschool and probably going to Nairobi for the first

Edumed Trust and MeThe Reuben P. Semero Story

�me in my life. My parents thoughwere not very concerned about me furthering my educa�on, however,my primary school teachers who were very excited about my performance as I was the number one student in the division, organized a fundraiser which raised enough money to pay my firstterm school fees and cater for all my essen�al shopping.I was then able to join Lenana School. I performed well in term one and was among the top ten students out of over 200 students. Despite

having no fees for the second term, I s�ll went backto school. When I reported for the third term, I was sent back home for fee arrears. I completed the year at home. The following year, I did not join term one

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CAKEFEST 2014 MAGAZINE 2014of what would be my Form II. This period was a difficult �mein my life. With every sunset, I saw my dream dim. I however encouraged myself the following day praying a miracle would come my way. The miracle come through a neighbour who brought me Edumed applica�onforms to fill. I was invited for aninterview at the Edumed officein April 2009 and made to the shortlist of those taken in for sponsorship. I had been out of school for two terms by this �meand the school fees arrears for Lenana School were prohibi�ve.I was advised to seek another school and that is how I landed in St. Patrick’s High School–Iten in term two of my Form II. I knew I had missed a lot and I therefore dedicated all my �me to mystudies and by third term, I was able to catch up with the rest of students and become number 20 out of 147 students. I sat my KCSE examina�on in November2011 and managed to score a mean grade A-. I have since been admi�ed at Egerton Universityto pursue a Bachelor of Science in Food, Nutri�on & Diete�cs.I thank God for this far he has brought me. I will con�nueworking hard and one day pass on the gi� of love, generosityand commitment bestowed to me by the Edumed family. God bless you.


WHAT a joy for us at Edumed Trust to bring the 5th edi�onof The Cake Fes�val,

a charity event that captures Kenyans generosity, industry and innova�ve spirit. It is a tes�monyof God’s faithfulness and of his many ways of provision. Edumed grants secondary school scholarships to bright needy students and in 2014 is

Edumed Trust and YouMessage from the Trust Secretary and CEO

suppor�ng 112 students (56boys: 56 girls) in 91 secondary schools countrywide. Guided by our Chris�an beliefs that weare called to be our brother’s keeper, we believe that God has endowed every na�on withenough resources to meet the needs of its people. Tapping those resources and applying them in Chris�an love to meetthose needs is what ul�matelyThe Cake Fes�val exemplifies.

The Trust raises its funds locally from individual and corporate Kenyans. The Cake Fes�val thusuniquely complements this by expanding the joy and privilege of giving to many more Kenyans, to touch the lives of the needy amongst us, thus enabling the trust raise resources to fulfill itsmandate. We invite you to join us as a partner and help keep a child in school. The proceeds of the fes�valgo to support the work of the trust, a truly sweet approach to educa�ng bright needy students.

The bakers and the wider baking industry appreciate the pla�ormthat the event provides and this is reflected in the increase, in

2014, in the par�cipa�ng numberof not just home bakers but also professional and industrial bakers. This year has also seen the partnership of more baking ingredients, equipment, supplies and related suppliers. The compe��on standard con�nuesto rise with an increase in the categories for the bakers to par�cipate in and separa�on ofthe professional and emerging bakers for a peer based judging of the compe��on. The compe��onprovides the bakers with a forum to benchmark, to learn and to share ideas with their peers.

‘Out of the box’ is the theme this year to challenge the bakers’ crea�ve juices and dare them todefy the ordinary in showcasing their mastery of baking skills. We con�nue to receive enquiriesfrom the East African region and a call to expand the fes�val tothe coun�es, and are thereforealive to its poten�al for growthin expanding opportuni�es forboth emerging and established bakers.

Finally, I thank our sponsors and exhibitors for their precious support, the bakers for par�cipa�ng in greater numbers,the Edumed trustees and execu�ve board for their wisecounsel, the staff and volunteers,ably led by The Cake Fes�valteam leader Elizabeth Waichinga, for their incredible hard work, our beneficiaries who inspire usto do this, and to God Almighty who enables us to do it and to whom we give all the glory. Enjoy a Truly Amazing, Truly Kenyan experience.

Charles NjorogeTrust Secretary & CEOEdumed Trust 6

CAKEFEST 2014 MAGAZINE 2014BakersCORNERCAKES OF KENYA“The Cake Fes�val’’ gives an excellentpla�ormtonetworkwithotherbakers. I have learnt a lot from fellow bakers. Last year I witnessed the importance of networking. We received a request from a baker whose client wished to have the African Big Five animal cakes grace their wedding. Lion, elephant, rhino, leopard and buffalo, toppedby a special bible quote on a scroll. This baker having seen our unique crea�ons, contacted us. Here was afellow baker who believed in us, and a bride that entrusted us with crea�ngthe most important meal on her wedding day. We delivered the cakes that were a big hit at the wedding. Many brought their children to view

‘nature’ at close proximity. Bakers must value professional rela�onshipsas opposed to viewing each other as compe�tors. We can network, andat the end of the day we will always have a happy client!” Charity Muthoni, Cakes of Kenya

MUDI ENTERPRISES“We are looking at The Cake Fes�valas a pla�orm that will bring manybakers together and help us revive The Bakers Associa�on. As Bakers weneed a forum that can enable us to speak with one voice, nego�ate andac�vely par�cipate in the industry.”Gilbert Mudi, Mudi Enterprises

DAZZLING DELIGHTS“Dazzling Delights par�cipated inThe Cake Fes�val for the first �me in

2013. We were required to bring 30kg of cake for sampling. We brought 45kg of cake! Our stand was busy throughout the day serving cake all the way to 4pm which enabled us to interact with very many poten�alclients.” Pamela Tyongik, Dazzling Delights

JOYBELLS CAKE CENTRE‘‘We have par�cipated in everyCake Fes�val since 2009. Every year,The Cake Fes�val presents to usnew challenges and ushers in new compe�tors. It reminds us thatwe have to keep working hard to sa�sfy the ever changing businessenvironment.” Beatrice Mutero, Joybells Cake Centre

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Young and Baking

Young and baking: Cake Fairy BakeryThe future prospects of any industry can be gauged by its ability to a�ract the younger genera�on. If the passionexhibited by the many young bakers exhibi�ng at this year’sThe Cake Fes�val is anything to go by, then baking is surelyset for greater heights. Take 23 year old Karam Sagoo for instance, what started out as fun hobby has now translated into a thriving part �me business. Karam who is s�ll in college is theproprietor of Cake Fairy Bakery. Her greatest mo�va�on isthe joy on people’s faces when they see the cake art and have a taste of it. According to Ms. Karam, baking represents a high poten�al for making money if only one is ready to paythe price Karam’s passion for baking and giving back to the society go hand in hand. Her greatest baking experience ever was baking cup cakes and taking them to a children’s home in Lower Kabete. “I baked some cupcakes and took them to

the home; with the help home’s staff we frosted differentdesigns on the cup cakes much to the delight of

the children”. Her greatest crea�on to date is apiano cake she once did for a client. Karam

cites lack of mentorship and failure to share and exchange ideas as some the

challenges she has faced as a young baker. She dreams of opening her own cake shop soon. The first born in a family ofthree is values the support she receives from her family who are her most faithful clients, giving her orders for their special occasions and marke�ng her tofriends and associates. She markets herself through word of mouth.

Her trademark is crea�ve design,elegance, simplicity and affordability.

Her final words of wisdom; “If one wantsto succeed they need to first think things

through then follow through. That will actually help an individual realize if baking is something

they really want to do; doing your best is more important than being your best. Do share the knowledge; the more one gives the returns will be numerous.”

Kiprono Le�ng and Patricia MumbiDelish CakesKiprono Le�ng a 25 year old Strathmore University B-Comgraduate was inspired to start baking by a fruit cake made by his partner Patricia Mumbi. She begun baking as a 10 year old and has done so professionally for the last one year. Kiprono then decided to learn to bake from Patricia and the two are now running Delish Cakes which they operate from home on a part �me basis.For the two who are self taught, baking is a great way to earn an income as people will always need a cake to mark or celebrate a special occasion. “You will always find thatthere is someone celebra�ng abirthday, wedding or an anniversary and for us that guarantees a market for our crea�ons,” Patricia notes. The twopartners market their products through facebook and instragram and consider the highlight of their baking experience to be baking and delivering 150 cupcakes to a client. Unreliable power supply, comparison with established bakers and big cake houses are some of the industry challenges they have faced as they grow their business. They dream of opening a bakery in the future. For Kiprono, their best crea�on is the fruit cake which hedescribes as the best in the world while for Patricia it is their zebra and rainbow cakes.

Patricia - “start early, prac�ce all the �me. Baking is a cra�so the more you do it, the be�er youbecome”. Kiprono advises, “go for it and find a way to stand out”. The future burns brightly for these young entrepreneurs who have turned their passion into profit. For them andthe many other young bakers exhibi�ngat The Cake Fes�val, the future of thebaking industry is in safe hands. We know the many young people who a�end the event shallbe inspired to pursue baking as a business.

8


Start Your Own BakerySo you want to start your own bakery? Excellent Idea.

There is always a market for quality baked products; a new discerning market out there. True winners are those who will deliver quality

consistently. So go for it. Start your bakery. But first.

INSPIRATION

Register your bakery, as asingle busines or limited company. This allows you to apply for a Kenya Buraeau of Standards cer�ficate. Full �me startups, require at least three months running costs, coveringingredients, your remunera�on,salaries, taxes, transport, communica�ons,security and con�ngency.Finances. Money equals equipment, an oven, mixer, racks, refrigerator, slicers, a weighing scale, work tables, baking cans, packaging materials and ingredients. Cost is determined your target volumes. Staring at around 150,000KSH, for a table top oven, mixer and a few baking pans or as much as 10,000,000KSH, on a commercial plant. Buy used products. They work just fine. You need at least three fi�een foot square rooms. Storage, Baking andpackaging. Good storage equals good inventory. Bank locally. Get to know your banker.

That’s the easy part. If you are not a professional baker or salesperson, hire qualified staff, you will save a lot of money from their experience. Resist theurge to hire rela�ves. Rela�ves cannot be made to repay lost inventory orequipment. Invest in small business courses for yourself. Start modestly with one or two products and gradually increase your product range. Learn the business as it grows. Talk to your clients and know what they like. Zero in on products which you can best market and create the best.If your products cannot be eaten at a five star hotel, you are helping yourcompe��on.Your new premises and staff require permits from the healthinspec�on department. City council again.

Management. Market your products and get orders. Hire professional commission based for sales. Your books (financial), have to be professionallymanaged. Pay your taxes.Marke�ng. Invest in some professional advice on how to market your goods. Don’t forget social media. Personal touch cannot be over-emphasized. The buying decisions for cakes (wedding), are based on word of mouth and personal experience. Brides make decisions based on other (happy) past brides’ advice. Cul�vate a personal touch. Learn what the bakers aroundyou are NOT doing. Then do it. Well. Be generous. Encourage sampling.Spread goodwill to schools, children’s homs and hospitals.Finally. Do you have the passion to go into baking. Do you believe in yourself? If yes, then ‘karibu’, welcome. Baking is be for you. Remember to share your experiences with the Cake Fes�val Team.

Muchane J.G.


9

RecipesRecipes adapted from: Delicious Kenya Cookbook 2 by Phyllis Maleche. Find more step-by-step, food and cake recipes in the Delicious Kenya Cookery

Baking like all professional undertakings is a science. The art is in the variety of baked products and not in the process. Fi�eenyars ago most baked products in Kenya were produced by a few select bakeies. The picture is very different today. Here is a step by step process of what you need to start your own bakery. This can be either a small co�age industry bakery or ana�on wide commercial venture.

Baking like all professional undertakings is a science. The art is in the variety of baked products and not in the process. Fi�eenyars ago most baked products in Kenya were produced by a few select bakeies. The picture is very different today.

Here is a step by step process of what you need to start your own bakery. This can be either a small co�age industry bakery or ana�on wide commercial venture.Baking like all professional undertakings is a science. The art is in the variety of baked products and not in the process. Fi�een yars ago most bakedproducts in Kenya were produced by a few of what you need to start your own bakery. This can be either a small co�age industry bakeryor a na�on wide commercial venture.

Sweet potatofruit cake With snow flakedcherries

Before star�ng:- Prepare a round, 8 inch baking �n- Pre-heat oven to 170°C

INGREDIENTS170 g sugar225 g margarine2 teaspoons vanilla essence4 eggs100 g self raising flour1 teaspoon baking powder*125 g sweet potato flour1 cup milk1 cup mixed fruit20–25 cherries2 teaspoons icing sugar

Prepara�on �me: 30 minutes. Cooking �me: 1 hrServes 8–12 (1 kg cake)

METHOD1. Place sugar, margarine and vanilla essence in a large bowl.2. Mix un�l very white and fluffy. Break the eggs one by one in a separate smaller bowl to avoid using spoilt ones. Add to the mixture and con�nue to beat un�l frothy.3. Add the self raising flour, baking powder and sweet potato flour.4. Mix again. The mixture will turn a beau�ful light orange colour. Add the milk. Con�nue mixing to incorporate the milk.5. Finally add the mixed fruit and mix in briefly. Pour the ba�er into the prepared cake �n. Bake in oven at 170°C for 1 hour or un�l firm and bouncy when pressed.6. Let it cool in the �n for 15 minutes. Turn out onto a plate or cake rack. Arrange cherries on top and dust with icing sugar. Serve with milk, tea or coffee.


Golden AmaranthCup Cakes With zesty lemon glaze

Tradi�onal flours, apart from being healthier lendimmense texture and flavour to cakes. We haveused sweet potato and terere (Amaranth), for these crea�ve, delicious cakes.Before star�ng:- Place paper cups into cup cake �ns- Pre-heat oven to 170°CINGREDIENTS170 g sugar225 g margarine4 teaspoons lemon rind (grate the skin of a lemon with the smaller teeth of a carrot grater)4 eggs100 g self raising flour1 teaspoon baking powder125 g amaranth (terere) flour1 cup milk3 heaped tablespoons icing sugar2 teaspoons hot waterPrepara�on �me: 30 minutes. Cooking �me: 30 minutes. Makes 15–18. Moderately easyMETHOD1. Mix sugar and margarine un�l very white and fluffy. Add 2 teaspoons lemon rind. Mix again.2. Break the eggs one by one in a separate smaller bowl. Add to the mixture. Con�nue bea�ng un�l frothy.3. Seive self raising flour, baking powder and amaranth flour into a bowl.4. Add the sieved flours li�le by li�le while mixing with a spatula or wooden spoon.5. Add the milk. Con�nue mixing to incorporate the milk well.6. Place two tablespoons of ba�er into each cup in the tray. Place in ready oven.7. Bake at 170°C for 30 minutes or un�l golden and firm. Let them cool in the �n for 10 mins.8. To make the glaze, put about 2 drops of warm water into the icing sugar and s�r to a thick, white paste. Pour a teaspoon of glaze on top of each cup cake and sprinkle with lemon rind. Let them dry

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RecipesHere’s How to Get that Scrumptuous Treat





StrawberryShortcakeINGREDIENTS4 eggs120g granulated sugar120g cake flour40g melted bu�erSyrup40ml water 1tsp granulated sugar2tsp rum (op�onal)

METHODPreheat oven to 170°c, grease 8inch �n and line withparchment paper.Beat eggs with hand whisk, add sugar and beat. Place the bowl over another bowl of hot water and beat un�l the sugar melts.Warm up to body temperature. Then beat with mixer in high speed un�l the eggs become light and fluffy.Set the texture in low speed.Si� 1/3 of the flour on to the egg mixture, then using yourhand whisk gently cut in the flour. And repeat un�l all theflour is used up.Sprinkle in the melted bu�er and gently mix in using aspatula.Pour ba�er into the pan like a ribbon. Tap the pan to bringup air bubbles.Bake for 25mins. Remove from oven and cool with pan atop.When cool, wrap cake with plas�c wrap and refridgeratefor 2-3 hours. (Ensures that the cake does not crumb a lot).FROSTINGFresh strawberries, 300ml whipping cream, 3tbsp sugar (op�onal), Drops of vanilla extract, 2tbsp rum (op�onal)Put whipping cream, sugar, vanilla and rum in bowl and whip on medium speed un�l cream is semi solid/ so� peakstage.Now slice the cake in the middle. Using a pastry brush, dab the syrup onto each halves of the cake. Use just enough syrup as required. Place the top half on the plate and frost. Place as much strawberries as desired and top with the other half. You may decide to frost the whole cake or just the top. I prefer the la�er as I like that abit of the cake isexposed on the sides. Decorate with rest of the strawberries as desired.

Follow my blog live breathe eat food for this and more recipes or like my facebook page “exquisite celebra�ons”.

RecipeBy Gaturi: LEO TUNAPIKA?

Banana and ChocolateMuffins INGREDIENTS1/2 cup sugar1/2 cup margarine2 eggs1 teaspoon vanilla essence2 very ripe bananas1 teaspoon baking soda1 teaspoon baking powder1 tablespoon ground cinnamon1 cup all purpose flour1/2 cup plain yoghurtDark chocolate shavingsMETHOD- Pre-heat oven at 350 degrees F (175 degrees C)1. Using a wooden spoon or electric mixer, cream the sugar and margarine.2. Beat in the eggs one at a �me and add the vanilla essence3. Add in the ripe bananas and mash them in.4. Add the baking soda, baking powder and the ground cinnamon.5. Add the flour and the yoghurt alterna�vely and finish off with the flour.6. S�r it in un�l combined. Fold in some of the chocolate shavings.7. Fill about two thirds of the muffin cups with the ba�er and sprinkle over the le�over chocolate shavings.8. Bake for about 20-25 minutes or un�l a toothpick inserted at the centre comes out clean.

The recipe yields 5 giant muffins.

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RecipeBy Chef Raphael





Heavenly ChocolateChiffon CakeINGREDIENTS3 large eggs, separated1 large egg white1 cup (200 grams) white sugar2/3 cup (85 grams) all purpose flour1/3 cup plus 1 tablespoon (40 grams) cocoa powder1 1/4 teaspoons baking powder1/2 teaspoon baking soda1/8 teaspoon salt1/2 cup (120 ml) oil1/3 cup (80 ml) water1 teaspoon vanilla extract

CHOCOLATE WHIPPED CREAM1/2 cup (120 ml) whipping cream1/4 teaspoon pure vanilla extract2 tablespoons (28 grams) white sugar3/4 tablespoon cocoa powder

GANACHE227 grams bi�ersweet/semisweet dark chocolate cutinto small pieces3/4 cup (180 ml) whipping cream2 tablespoons (28 grams) bu�er/margarine

MAKING THE CHOCOLATE CHIFFON CAKE 1. Separate the eggs, placing the whites in one bowl and the yolks in another. 2. To the whites, add the extra egg white and bring them to room temperature (if you have cold eggs) before using.3. Meanwhile si� together 2/3 cup (130 grams) white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.4. In a liquid measuring cup, whisk together the oil, water, and vanilla extract.5. Beat the egg yolks for a minute or two with a whisk/ mixing machine then slowly pour the oil mixture into the egg yolks un�l very well combined. 6. Gradually add the flour mixture and beat un�l well incorporated.7. In a separate mixing bowl, beat the egg whites un�l so� peaks form.8. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat un�l s�ff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the ba�er just un�l blended (being

careful not to deflate the ba�er).9. Pour the ba�er into the prepared pan and bake for about 35 to 45 minutes, or un�l a wooden skewer inserted into the center of the cake comes out clean. Cool on a wire rack. 10. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.

For Chocolate Whipped Cream: In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has �me todissolve. Beat the mixture un�l s�ff peaks form.To Assemble the Cake: Cut the cake horizontally into 2 when it has cooled and turn over the top layer of the cake (so the top of the cake becomes the bo�om).Spread the cream evenly on one side. Replace the second layer onto of the cream and gently press down to compact.For the Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and bu�er in a small saucepan over medium heat. Bringjust to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently s�r with a whisk un�lsmooth.

To Cover the Cake with the Ganache: 1. Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. 2. Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coa�ng of ganache. 3. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. 4. Gently transfer the cake to your serving pla�er and place the cake in the refrigerator un�l serving �me. 5. This cake can be made a day or two before serving. 6. Decorate the top of the cake with fresh raspberries, if desired.

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CONCEPT CAKESDesigned by

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Cakes of Kenya

Huseini Bakery Participates all the way

from Mombasa


WINNER THEME Cake

CategoryDesigned by

A CAKE AFFAIR

1st RUNNER UP THEME Cake

CategoryDesigned by

TWO TWO SEVEN

2nd RUNNER UP THEME Cake

CategoryDesigned by KRUMBLE

Cakefest 2013

MASAI MARA GREAT MIGRATION BY BLACKFOREST

UNIQUE CONCEPTS IN 2013

JOYBELL CAKE CENTRE WAS THE SIGNATURE CAKE WINNER AND ALSO OVERALL 2013 WINNER

GREAT SERVICE BY KARIS CAKES


Cakefest 2013

CONCEPT CAKESDesigned by:

Cakes of KenyaDivine Cakes

Cakes and More


1st RUNNER UP SIGNATURE Cake

CategoryDesigned by

Daphne

CHEF SHAILENDERand CHEF FELIX

judging

2nd RUNNER UP SIGNATURE Cake

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MASAI MARA GREAT MIGRATION BY BLACKFOREST

UNIQUE CONCEPTS IN 2013

JOYBELL CAKE CENTRE WAS THE SIGNATURE CAKE WINNER AND ALSO OVERALL 2013 WINNER

GREAT SERVICE BY KARIS CAKESWe eat, live together

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BakersPROFILES

DENTISTS RECOMMEND chewing Orbit Sugarfree gum after eating and drinking

FOR CLEAN AND HEALTHY TEETHFOR CLEAN AND HEALTHY TEETH

AA Cake Affair is an exci�ngcake house located inside the ASK Showground Nairobi next to the Chairman’s office.We started in 2003 and have developed into a well founded business with exper�se increa�ng cakes of various types.We have introduced training at our new school Keki Design Academy that has a vision of developing crea�ve bakers.

Website: www.acakeaffair.co.ke

Email: [email protected] book page: A Cake AffairContacts: +254 722 649 011

P.O.BOX: 14059, 00400 Nairobi.

EMA CAKES

For freshly baked cakes without icing sugar,cakes for your tea

par�es.We specialise in vanilla

sponge,chocolate sponge and marble sponge

cakes. To place an order please call 0720 86 82 83. Pursuing

Passion with Excellence

BAKERSVILLE

“Baskerville’’ offers different types ofcakes ranging from Birthday cakes, Wedding cakes, Christmas cakes, Anniversary cakes, Corporate cakes and cakes for all kinds of occasions depending on your specifica�ons. Weuse the finest ingredients to producequality cakes to make those special moments truly special.

Contact us for AFFORDABLE personalized services: Phone: 0722 581440, 0736 211022, 0738 531060,

Email: [email protected]

New Donholm,comfort flatsground floor behind steers 0720852359 |0737708668 besensa�[email protected]: besensa�ons

Welcome to Bon Bon Confec�oneries.

At Bon Bon, we believe your celebra�on is special no ma�er

how big or small. This belief is reflected in our cakes. Our

extra a�en�on to detail allowsus to come up with new ideas

which guarantees that you will receive something unique

- made just for you!Contact us: +254 721 411

753 / 0701 282 901. Email: info@bonbonconfec�oneries.com / lnmutemi@gmail.

com . Website: www.bonbonconfec�oneries.com

Website: www.chef-rapahel.com

Email:[email protected]

Social media: www.facebook.com/chefraphael

@chefraphaelkn on Twi�eryoutube.com/ChefRaphaelKN


16

We maintain a homely feel in order to provide fresh bespoke cakes and yummy treats for your special moments in life. We believe that every celebra�onshould be crowned with a cake. We also believe that every day is cake day! Weddings, gradua�ons,anniversaries, birthdays, to celebrate love, high teas, corporate events and any reason the mind can conjure, even just-for-the-sake...we have a cake solu�on!

Tel: 0715 946 877, 0733 584 295 Email: [email protected]: Cake Crea�ons by Freda

Twi�er: @cakecrea�ons

Cakes and MoreWe work with each couple, bearing in mind the

likes and preference of both the bride and groom to make their wedding cake personalized and

special. Our wedding cakes are thus tailor made and can include beau�ful personalized details

like sugar flowers to match the bride’s bouquetor ribbons and lace-work to match the bride’s

wedding dress.Our birthday cakes are to die for, freshly baked

and skillfully cra�ed to your sa�sfac�on. Cakes and More,

The home of passion forest!Loca�on: Ongata Rongai, Gondo Apartments, P.o

Box 40395-00100 Nairobi Kenya.Tel: 0720391276 / 0736391276 Email:

[email protected]

CAKES AND MUFFINS HOUSE/DIAL A CAKECakes & muffins house is coffee shop that special-izes in baked products, food and coffee. We aresituated along Ngong road Friends Church. We be-lieve cakes should be memorable, great and terrificto taste .We specialize with all types of cakes regular and special flavors. We specialize with cake delivery andwe have a dedicated line 0724693103/0202363324 where customers can place their order. We deliver along Ngong road, Kilimani for free orders above 1500 and Town order a above 2500.

Vist our website www.cakesandmuffins.co.ke or email

[email protected] our facebook pagecakesandmuffinshouse.co.ke

Cake Ci�zens, Exactly where you want to go for cake. We take cake making a step further. Customizing each recipe to meet your specific likings. Becausewe believe that cake should be about how you like it individually. Like a government, we are about our ci�zens. We know our ci�zens, we understand ourci�zens, we are our ci�zens.Cake Ci�zens, ‘because it’s never that serious with

cake’P.O.BOX 50781-00200

NairobiPhone: 0728610573



17

HQ:


In our havens of self-indulgence, discover exquisite cupcakes and cakes. Passion

Fruit Gateau, Pinacolada Cake, Nut Cake, Fresh Fruit Gateau,

Black Forest Cake, White Forest Cake, Rich Fruit Cake,

Chocolate Fudge Cake among others…

Free cake tas�ng at our cakeshop daily. Cake classes

beginning of every month; all ingredients and equipment

provided. Kindaruma Road, opposite

Baraton University, Black Gate wri�en 4595. (A few meters

from Yaya Center) Call: 0715533144 Email:

[email protected] Facebook: Cakes.co.ke Twi�er:

@cakesandcakes www.cakes.co.ke

Cakes of Kenya

At Cakes of Kenya, we create sweet, sculptural masterpieces that matches your perfect wedding cake dream.We customize your cake to suite your wedding theme with beau�ful designs.Our inspira�on ranges from thesimple western tradi�onal style,African style to totally dazzling, flamboyant celebra�on cakes.We would LOVE to hear from you, Do call us today for a free

no-obliga�on consulta�on.Call Us On: 0718770846

CelebrateCakes

CHERRY CAKES is commi�edto excellence and customer sa�sfac�on. It offers a widerange of cakes and pastries for all occasions and as per the customer’s wishes. Our Mission is “Commitment to service delivery”. Our Philosophy; To take care of the customer. We value crea�vity and pu�ng aSMILE ON YOUR FACE.Muimara estate Plot 39 Hse no 16, Imara Daima, Mombasa RoadP. O. Box 4375 - 00200 City Square. Nairobi. Kenya, TEL: +254 729 147 055, EMAIL: [email protected]

CelebrateHealth Cakes

We are passionate about our product and confident aboutour crea�vity. Our catering andcake solu�ons are informed byyour reali�es – be they health,cost or other considera�ons thatare important to you. We make your celebra�on a memorableoccasion. Call 0721-755700

We specialize in making your special moments memorable,

trust with your birthday, wedding, anniversary, farewell cakes among others. We also

make cookies. Contact us on

0721-521-562185 or Email:

[email protected]

18


BakersPROFILES

Cooks Bakes & Bakes

Danny’sCupcakes

We specialize in cupcakes but also do big cakes for all

occasions.0737466473,danyscupcakes@

yahoo.com.

Dazzling Delights

For beau�ful and deliciousbirthday, wedding, corpo-rate and all other occasion

cakes with a variety of different flavors. Crea�nga cake exactly as you like

and have it taste great too is our number one goal. Contacts: 0723750641/0722572033. Facebook: Dazzling Delights Kenya.

Delicious DimensionsCaterersA house party, outdoor

ac�vity or marathonin the countryside.We will sa�sfy your [email protected]

Sweet treats for birthdays or any other occasion.Call us: 0716 33 54 74.

Email: [email protected] [email protected]

We have gained a reputa�on ofexcellence across the markets in which we operate. We are commi�ed to providing cakesof premium quality that best meet the consumers needs.

From Birthdays, Gradua�ons,Christenings, Anniversaries, Weddings, Re�rements etc.

We consistently provide outstanding customer service.

Customer sa�sfac�on is ourul�mate goal.

Contact: Wangui 0722-225-075 or Anne 0712-057-961


www.facebook.com/divinecakes7. Loca�on: Langata

David’sCakes

For all your sweet tooth desires for birthday cakes, event cakes,

wedding cakes. Find me at [email protected] or

call 0703913161

Exquisite Celebrations

For cakes, catering and dessert catering for all

occasions.Contact Abigael Mwapoo

0722-837403; 0732-242715Email; [email protected]

�: xquisite Celebra�ons

19


HUSEINI BAKERY LTDP.O. Box 85347 – 80100

Mombasa KenyaPhone (+254) – 720-954999,

(+254) 41-2495872, (+254) 41-2490178

Email: [email protected]: www.huseinibakery.com

Huseini Bakery LtdEvery Bite is a Heavenly Delight

H.B

SPECIAL PRODUCTSThe flagships products of Heseini Bakery are

ARE YOU TIRED OF BUYING EXPENSIVE BOTTLED WATER OR BOILING?? INTRODUCING; PUREIT WATER PURIFIERS

� “As�Safe�As�Boiled�Water”

� Removes�all�visible�dirt,�Kills�harmful�viruses,�Bacteria,�Parasites�&�Pesticides�from�water.

� Great�Taste– Clear,�odor�free�water,�removes�organics�&�metallic�Impurities

� Runs�without�Electricity�&�Piped�water

� No�hassles�of�boiling

� “Programmed�Germ�kill�Technology”

Dolacs DesignsTel: 0720 – 996652 [email protected],

[email protected]: dolacscakes nairobiCustomised Delicious Unique

EVA BAKERSEVA BAKERSEva Bakers provides bakery solu�onsfor corporate and individual needs We cater to various func�ons likeweddings, birthdays, corporate func�onsand others. Our brands include red velvet cake, Amarula cake, white/black forest

cakeamong others. Eva Bakers looks forward to more partnerships and rela�onships that willmove business to the next level.Contact us now and experience the sa�sfac�on of a life�me.

Contact person:Ms Evaline Mukami

Tel: 0721158589. Kahawa West 44 Email: [email protected]/[email protected]

Established in 2010, Erick Cookies is a family run bakery that makes some of the finest in pastries that you can

order within Nairobi City Centre.Tel 0710874286, email:

[email protected]

20

Call us 0721949214

Cake is the one thing that can almost instantaneously turn a dull day into a warm fuzzy day. At Pastry Pleasures we cater for

all events and themes; beit small birthday party to a

cocktail party with only one desire; ensuring customer

sa�sfac�on.Contact us on 0725745988/

0723782205Email:

[email protected] We are des�ned to fulfillyour hearts desires with our

decadent delicacies


PinkRibbon Cake

DelightRuthys Cake Haven excels in sumptuous, delectable cakes and pastries for various func�ons including par�es,weddings and corporate events.

Imara Daima Estate along Mombasa Road. Cel 0721

265681 P.O Box 18779 00100 Nairobi Kenya. Email:

[email protected]

SmatCakes

Smitten Cakes

We at Smi�en bakery believein sa�sfying our clients by

actualizing their dream cakes. We customize cakes for all oc-casions and advise our clients

at no extra charges. We are located in Westlands. We ap-

preciate your feedback, please contact us on:

Phone: 0716 939933Email: [email protected]

Are you ready to be wowed? ...we offer quite a large variety of spongy, moist and simply delicious cakes that will leave you fightingover the crumbs and last bits of cream!

“We love what we do, with us you’ll never feel let down nor your tongue feel

a bland taste! We bake for you, and we bake with great passion...”

Head Baker - Reginah NandiReginah Nandi

0715 758 [email protected]

Pink Ribbon Cake Delight pas-sionately bakes to your content-ment. We value our clients and

their views and always willing to bake your cakes that you look

no further.Contact us on:

Phone: 254721307385Email: pinknribboncakedelight

@gmail.com

Welcome to Smatcakes. We do cakes for all occasions; weddings, birthdays, engage-

ment, anniversaries, baby showers, bridal showers etc.

We offer quality and smatcakes.

For more informa�on; contact;0720 723035

order online: www.sugarpiecupcakes.com

or by phone: 0718 130 614Cash or M-Pesa. Send M-Pesa via Buy Goods to Till 318358.

@sugarpienairobi facebook.com/sugarpiecupcakes


two two sevenWELCOME TO TWO TWO SEVEN BAKERS

A family based bakery. Our MISSION is to meet customer’s needs by offering best quality products. We deliver at no cost within Nairobi. OUR

SPECIALITIESWedding Cakes, Rich Fruit Cake, Birthdays Cakes, Corporate cakes, Ben 10,

Avatar, Spiderman, Mickey mouse, Babbie doll Cakes, Hannah Montanah...and many more. We also offer training in baking and design decoration.

Gitanga road opp Rusinga School P. O Box 671-00605 Uthiru. Contact us:Mobile: 0727306514, 0729533256, 0733913585

Email: [email protected]@yahoo.com

We are experts in Baking and Decora�ng cakes. We bake

cakes for all occasions, birthday par�es, weddings, anniversaries,

house warming, corporate events, Christmas, Mother’s Day,

or you may simply want a feel good cake.

Sweet Cakes is located in Ngong Town.

Tel: (+254) 721 401236Email:

[email protected]

UNITY COLLEGE OF PROFESSIONAL STUDIES

Comprehensive training in baking and pastry work is our passion and traidi�on. We offer tailor-made, market oriented and affordable shortcourses in cookery, pastry and baking besides cer�ficate and diploma

courses in hotel and catering management. Train with us and become a professional in pastry and baking work.

BURUBURU CAMPUSShepherds Building, Ground flr., Opp. Police Sta�on

P.O. Box 875-00515 NAIROBI Tel: 780473/787646, Cell: 0721-225428Email: [email protected]

CITY CAMPUSGatkim Complex, Temple road

P.O. Box 49279-00100, Nairobi, Tel: 316629/343595, Cell: 0725-372822

Email: city@unitycollegeofprofessionalstudies.comwww.unitycollegeofprofessionalstudies.com

The Cake Fairy Bakery

Want to surprise your loved one with delectable cupcakes which are freshly baked to precision? We have the answer for you.We make sure all who come leave sa�sfied and a share oftheir money goes to charity.

Call : 0739 364 863 0716 226 599

Email : [email protected]

The Bakehouse

Syokau MarigoldPhone: +254 722 454 586Email: [email protected]: facebook.com/

CakesBySyokswww.thebakehouse.kbo.

EatOut Kenya is an award winning online pla�orm, and Kenya’s largest

online restaurant guide featuring over 1000 establishments in Nairobi alone. We feature informa�on on restaurants

including photos, menus and 360 virtual tours as well as over 100,000 customer reviews

www.eatout.co.kefacebook.com/eatoutkenya

twi�er.com/eatoutkenya


CakeOClock

For delicious, moist and flavourfilled cakes, made with the

freshest ingredients, We will not disappoint. Whatever your occasion or celebra�on we will

deliver Cake any�me...Contact Victoria on: 0724

256401/ 0733 706225 or Email: [email protected]

Business email address: [email protected]/

[email protected]: 0724 256401/ 0733 706225Lis�ng of Cake varie�es to be

presented for sampling: Lemon & Lime Cake (with

coconut filling) Carrot & BananaCake Zucchini Spice Cake

ExquisiteBakers

For the best Wedding and Birthday cakes.

We also offer outside catering services for corporate events,

weddings and birthdays.Contact 0719 721 388, 0725 834 832

Tusker House, Ground Flr., G4Ronald Ngala Street

email: exquisitebakers @[email protected]/

facebook: andrew murimi

Known for its beau�ful, moist, delicious cakes, Valen�ne CakeHouse has become the haven of cake in 5 short years.

At Valen�ne we are driven by the need to create original cakeflavours and designs that will con�nue to serve the growing

demand for quality cakes in Kenya and the East African region. Guided by Chef Mathew, who has over 15 years experience in

cakes, our team of 24 provides an end to end process from baking and decora�ng, delivery and set up for all things cake for differentoccasions including weddings, birthdays and company events. Our experience in the industry means that we can create your perfect cake. This is manifested by a growing database of loyal customers. Our greatest sa�sfac�on is our con�nued provision of service to

our loyal customers whose needs have changed with the growth of their families and their success professionally and in business.

VISIT US AT Old Mutual Branch 0202248939, 0711305588, 0722794414, 0721266635, 0721266685, 3rd Floor, Old Mutual Building, Kimathi St Embakasi Branch 0702586821, 0701930406 Dynapark Plaza, grd flr, opp Park Avenue Kitengela Branch 0789399810, 0706079279 Red Heron Court, 2nd Flr, Shop S36 Nakuru Branch 0701662405, 0731621860, Prime Plaza, Rm 103 Email: info@valen�necakehouse.co.ke Website: www.valen�necakehouse.co.ke

25

Contact us:+254 20551286/+25420551287+254727762242/[email protected]@benhaminternational.comwww.benhaminternational.ccccom

Nairobi Office Mr. V Patel, Shop Manager,Kilome Road Tel: 0512217129/0773881544/0773881600 Email:[email protected] [email protected] Office Mr. Willy Ngetich, Sales Coordinator TTel: 0724-253050

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