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Issue #1

CelebrateDiscover Plan

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JaguzaNewsletter

Content

2 WORD FROM THE EDITOR

e, as a team, are so excited to introduce you to our world; one that you

are so familiar with; a world of celebration! Many things come into play

when planning an event; lighting, flowers, color themes….name it. Most impor-

tantly though, CAKE! What is celebration without a cake? It’s all about cake in this

issue, Issue #1.

4. Other Cake Providers

3.Cilla’s Oven

5.Life Story

6. Educational

7.What’s Happening

E.Ahabwe

We start off by introducing you to one of our very first clients, the proprietor of Cilla’s Oven, Priscilla

Mugerwa. Read how Priscilla’s cake business started by her helping her foods and nutrition teacher

and has now grown to make one of the best cakes in town. Liz, just like many people, loves cake way

too much. Enjoy her hilarious narration of what depths and heights her love for cake has taken her.

What’s trending when it comes to cake? The “must know” about cake. What events are coming up

around town? It’s all in here !

We hope you enjoy this journey with us, and look forward to more newsletters.

Cheers!

Elizabeth Ahabwe

Editor-In-Chief

W

3 CILLA’S OVEN

About Priscilla MugerwaI am the first born of three children. I am engaged

to be married in July 2014.

PROFESSION: Food Scientist and Baker

HOBBIES: Travelling, Music: country & old school,

Cooking, TV Shows - from where I get a lot of in-

spiration to be creative.

AWARDS:First runner up Create and Cook

competition(desert category), First runner up at

the first ever Cake Festival, Winner of the 2nd

Cake Festival.

On how Cilla’s Oven startedIn S.6 vacation, I worked with my foods and nutri-

tion teacher as she made Christmas cakes. I saw

how much money she used to buy the different

ingredients and then asked my mother for money

to buy the ingredients so I could start baking too.

I started by baking a cake or two for home. My

mum’s friends and workmates then started ask-

ing me to make cakes for their children’s birth-

days. By referral, people started calling, ordering

cakes and the business started growing. I was

still at university then.

Many of my weekends were spent at home bak-

ing the ordered cakes. When I had to bake dur-

ing the week, I spent the whole night and early

morning at home baking. I had to

create time as the orders increased.

Slowly but steadily, Cilla’s Oven became what

is it today. Besides cakes and cupcakes, we are

now looking into baking cookies and more pas-

tries depending on the market.

On further studiesAfter graduating with a BSc in Food Science and

Technology, I went to Kenya Utaali College for a

month where I studied cake making and decora-

tion. I later went to Holland for 2 months to do

internship with Bakkerij van Eijk, Jacques van

Bragt and Hotel Kasteel de Wittenburg.

Priscilla Mugerwa

On where Cilla’s Oven has featuredAs earlier mentioned, I have taken part in the

Create and Cook Competition, and two Cake Fes-

tivals. Cilla’s oven page can be found on face-

book. We have also featured in magazines – The

Pearl Guide and Bride & Groom. I featured on the

NTV Kid’s show, teaching the kids how to make

cookies. Cilla’s Oven is also on Jaguza.

On what makes Cilla’s Oven standout & keep the customers loyalCilla’s Oven’s tagline is “A new experience with

every bite”. I have to make sure that my custom-

ers don’t get bored, so I keep spicing things up

– either the order of layers, or color, additional

ingredients. I get a lot of inspiration from viewing

cake stuff online and also watching TV Shows. I

have to be creative and innovative each and ev-

ery time I get down to bake a cake. I always work

with the customers to deliver exactly what they

want, but with a different touch to it. My main

focus is to make eating cake a journey – a new

experience with every bite.

On Cilla’s Oven’s Signature cakesThe first time I made a layered cake was for

Gigi’s (my sister’s friend) surprise birthday party.

We named it “the Gigi cake” and it had chocolate,

coconut and vanilla layers. It has now evolved to

strawberry, lemon and whatever other flavor the

client prefers. I also did a seven color (rainbow)

layered cake for my sister that we called the

“Lola cake”.

I believe the fruit cake I make also has my stamp

on it. Putting a twist to the ingredients (“my se-

cret ingredients”) makes my customers keep

coming for more.

What to consider when choosing a cake for any event• The audience (age group) - I choose color-

ful and soft cake for a kids party, which is not

necessarily the same for the older people.

• Color theme

• Flavor options

• Outdoor or Indoor event – this helps me to

choose the icing best suitable.

• When the event is: in order to bake a cake that

will last long for a particular period of time.

Priscilla’s thoughts on JaguzaThe Jaguza app is very good for exposure and

puts your business out there. It’s exciting to check

my profile and find that the number of views has

increased. My profile currently has over 1000

views and a number of people have called me

through my Jaguza profile. Through online pres-

ence, as well as referral, your business is adver-

tised to a much larger audience.

Priscilla’s Business Tips• You don’t need to start big to make it.

• Be very creative, innovative and current to

keep up with the trends

• Love what you do. Try new recipes and de-

signs

• Take every day as a learning experience

By Elizabeth Ahabwe Liz_Ahabwe

4 OTHER CAKE PROVIDERS

Lou Lou Catering is the unrivaled catering guru taking your wish as their command to deliver the lifetime nour-ishing experience as you celebrate your achievements. We offer a wide spectrum of simple, delicious, nutritious and sophisticated recipes. We offer our services on site as well as call to deliver.

Lou Lou Catering Services

Family owned and operated for three generations, Nu-wagaba Bakers and Confectionaries remains committed to the traditions of baking beautiful, delicious cake through which, our excellent reputation has been earned.

Nuwagaba Bakers and Confectionaries

Bake For Me Ltd

Tip 1

If you select your cake vendor based on cost alone you will probably be disappointed. Expensive cakes are not always best and cheap cakes are not always worst. Weigh all of the factors before you decide.

Bake For Me is a Lady-owned company that has been specializing in distinctive celebration cakes since 2003. We provide cakes for all kinds of occasions. Our portfolio has grown considerably over the last few years work-ing with corporate companies such as MTN, Airtel, UTL, Standard Chartered Bank and Warid Telecom.

Location: Plot 4 Salim Bay NtindaContacts: +256-777-912670

Location: Kabohe Shema DistrictContacts: +256-782-684896/+256-772-485009

Location: BungaContacts: +256-772-501987/+256-712-501987

5 LIFE STORY

I don’t know what people did before cake

was invented or if there will ever be any

other alternative but right now, it’s safe to

say that no one has the courage to hold a cel-

ebratory function without it. That, of course,

excludes our childhood neighbor in the village

and his sweetheart who used sliced bread on

their wedding day due to lack of finances. To

this day, no one has ever got over it.

When we were staying in the village, I used

to look forward to the days when my mother

would go to “town”. Upon her return, my little

brother and I would grab her bag and pounce

on it like a bunch of vultures, our hearts racing

with anticipation. It would take a few hours to

recover from the mini heart attack we suffered

whenever the cake wasn’t there. I thought

that the “mululu” would disappear once we

moved to town but it only got worse. I used

every chance I got to acquire money to buy

cake; I overpriced items when I made a list for

my school needs every week, money for offer-

tory never made it to the basket, I embezzled

money meant for transport. For the love of

cake, I became a liar, a cheat and a thief. I’m

not proud of it but to be honest, it was worth it

even when I got caught and my mother gave

me a good number of canes.

My choice of course at the university wasn’t

kind to me. It had me up at 2a.m doing count-

less course work and reading for tests and ex-

ams. My friends and I had a permanent home

in the library; we even had neighbors. Need-

Cake and I through the years

“For the love of cake, I became a liar, a cheat

and a thief.”

less to say, I often got frustrated and mad at

the world. In those times, I turned to cake for

comfort. I would have a good cry, take a long

shower, buy a big piece of cake and then get

some sleep. It’s safe to say that the therapy

I received from eating cake is what kept me

from running to the streets screaming, with my

clothes off.

Towards the end of my final semester at the

university, I met Roy, a tall dark and handsome

guy, as they should be, and he was nothing like

the bunch of good-for-nothing boys I had met.

He could give me the moon if I asked; he was

perfect. I started to believe that I loved him.

When he learnt about my undying devotion to-

wards cake, he used every chance he got to

buy it for me. So one day I had to go Rakai for

research. You know Rakai, ……the place where

they enjoy the taste of human flesh and prob-

ably use comments like; “You should taste his

arm. It’s like cake.” So anyway, I went there for

research for two weeks and when I came back,

my sweet Roy, bless his heart, was waiting for

me and he was holding cake. I was more ex-

cited to see the cake. So I broke up with him

the following day with the line, “I can’t believe

I’m saying this but I got freaked out yesterday

when I realized that I was more excited to see

cake than I was excited to see you. It made me

realise that I am with you because it is safe and

convenient but not because I love you. I am so

sorry.” I know; very shameful.

What’s more shameful though, is the fact that

even though I don’t like parties, sometimes I

attend them and stay till the end because I do

not want to miss eating the cake. I love cake.

My love for it is strong and unaffected by age

or all fear of diabetes. I will love cake till my

teeth give way. I hope to God that this love for

cake will not be my downfall.

By Elizabeth Buhungiro

“What’s more shameful though, is the fact that even though I don’t like

parties, sometimes I attend them and stay till the end because I do not want to miss eating the

cake.”

@liztwino

“I don’t have a sweet tooth, but I prefer the fruit cake,” one will say. Just as everyone has a preferred

drink, or food – everyone prefers a particular type of cake. If it’s not marble, then it’s the white or

black forest. Most kids are drawn to the chocolate & ice cream cake. It’s a matter of taste and prefer-

ence. When it comes to the style and finish of a cake though, everyone (who cares enough for their

event to be one people talk about long after it’s over – in a positive way, obviously) should keep up

with the trends.

Cakes, for pretty much any event, have evolved from the typical and traditional three tier cake with

a butter cream finish, normally separated by pillars with icing flowers cascading down the side of the

cake. We all have that cake picture clearly painted in our heads, don’t we? Well, that has all changed

now. Cake is normally the main centre piece statement reflecting personal style and theme. Every

event deserves something uniquely designed around the personality and theme the event. You defi-

nitely want a cake that is unique, tastes amazing and that will keep the guests talking longingly after

it has been eaten.

It is less than two weeks to Easter, so as you plan for the Easter cakes and numerous weddings and

birthdays in the rest of the year; you just might want to consider these 2014 trends for your cake.

Thank me later

A while ago, ombre clothing took over the fashion in-

dustry. It has now found its way in cake too. Ombre re-

fers to colors that blend with each other; often light to

dark. For the color lovers (especially the subtle colors –

champagne, lilac, blush), ombre cakes are beautiful and

perfect for elegant, yet colorful themed events

I watched Sean and Catherine’s wedding (from The

Bachelor TV Show: don’t judge me!). That was abso-

lutely the most beautiful wedding in TV history. When it

came to the wedding cake though, it looked unfinished.

That’s the trend – Naked. There is no icing on the cake,

thus the unfinished look. Some incorporate strawberries

or chocolate chip for the finish. These cakes look simple

and rustic without their outer frosting but the outcome

is pure bliss. There is something so yummy about being

able to see what is in these stunning cakes.

6 EDUCATIONAL

Ombre

Naked

Trends! - 2014

A metallic cake has to be the epitome of luxury. How cool

is it to have a gold metallic cake for a golden jubilee cel-

ebratory event, or a silver one for a silver anniversary?

These cakes work well for vintage themed events too. It’s

all about luxury, edge and bringing something new to the

table.

You must agree with me that cake finishing is about cre-

ativity, innovation and using everything around you. Re-

member the ruffle wedding gowns? Well, they are back

in form of cake. Ruffle cakes have ruffles for the finishing

(as direct and simple as that sounds). They look better as

ombre, so that the color cancels out the monotony of the

ruffles that would probably be boring when too much.

The beauty in painted cakes is the power of expression.

One can paint absolutely anything: from a face to flow-

ers to a cute pattern. Painted cakes are different and

give the ability to put a personal touch to the cake. One

painted cake will look absolutely different from another.

For those surprise parties, instead of buying a card, how

about you try to paint the words on the cake. That would

definitely be something!

Metallic (bling bling)

Ruffle

Painted

• The way to eat cake depends on the texture.• Cake with a dry, crumbly texture, such as pound cake or a cupcake, is broken into small

pieces and eaten a bite at a time with the fingers.• Cake with a moist, gooey (soft and sticky) texture, such as cake with a custard filling, is

eaten with a fork.• Ice-cream cake is made in both dry and moist textures and is served with a fork and a

spoon. The fork is used to hold the portion, and the spoon to cut and convey the bite to the mouth.

Tip 2

Any other 2014 trend I have left out? Let’s cut out traditional and explore these new amazing de-

signs to cake. Cheers!

The Hair & Beauty™ expo shall showcase the widest range of trends in the field of Spa & body care, aromatherapy, wellness, hand-, nail and foot care, make-up, nail-art, acrylics, visage… etc. with over 200 specialists from over 10 countries gathered under one roof. So if you’re interested in hair and beauty, add this to your calendar.

Kampala Model Boot Camp is an empowering three-day workshop for models, aspiring models and actors. Learn to walk and move with the confidence, grace and presence of a supermodel on the runway, in front of the camera and around people at this Boot Camp.

God’s Will Restaurant on Easter day will organize a scrumptious din-ner and Lunch. Spend some quality time at this restaurant on Easter and you will not regret it.

In June 2014, Watoto Church will celebrate 30 years and at the same time commemorate 20 years of Watoto Child Care Ministries, with a big party. You can’t miss this!

EVENT The Hair & Beauty Expo - 2014VENUE U.M.A show Ground, Lugogo, Jinja RoadDATE Fri Apr 04 2014 at 09:00 am

EVENT Kampala Top Model Boot CampVENUE Swimming pool, M.U.K. UgandaDATE Mon Apr 07 2014

EVENT Easter DayVENUE God’s Will Restaurant, Wakiso, UgandaDATE Sun Apr 20 2014 at 12:00 pm

EVENT Watoto Big PartyVENUE Plot 87, Kampala, UgandaDATE Sun Jun 01 2014 at 08:00 am

7 WHATS HAPPENING

JaguzaDiscover. Plan. Celebrate

Plot 3910 Ntinda-Kisaasi Road Kampala, Uganda

Email: info@jaguza.co.ug

websit: www.jaguza.co.ug

Tel: +256-794-359603

+256-703-550149