Tasty Eddy's Concept TECON

28/08/2026

𝗛𝗢𝗪 𝗧𝗢 𝗣𝗥𝗘𝗩𝗘𝗡𝗧 𝗬𝗢𝗨𝗥 𝗦𝗧𝗜𝗖𝗞𝗘𝗥𝗦 𝗙𝗥𝗢𝗠 𝗕𝗘𝗜𝗡𝗚 𝗦𝗢𝗚𝗚𝗬 𝗢𝗡 𝗕𝗨𝗧𝗧𝗘𝗥𝗖𝗥𝗘𝗔𝗠.

I've had a request about this and yes, there's a way to do it and it's called "the fondant roll out".

Follow these steps and let me know how it worked for you.

1. Roll a very thin piece of sugar fondant: Be careful of how you roll to avoid it breaking or tearing apart.

2. Mount the sticker: Press your paper sticker or cutout onto the rolled fondant.

3. Cut out the shape: Use a sharp craft knife or scissors to trim the fondant right along the edges of the sticker.

4. Apply to the cake: The fondant layer completely blocks the buttercream oils and moisture from reaching the paper, and the fondant will stick securely to the frosting.

I have something very important for you in my comment section. You'd want to see it.

28/08/2026

Let's all talk about the best ways to use stickers on cake to avoid it being soggy.

What practical ways have helped you? Kindly share a picture if you can.

27/08/2026

About number 3 of my previous post.

I said before you start baking, check if the recipe is suitable for that pan you have in mind.

Take a look at this picture, you see different sizes of pan right?

Now, let me tell you the mistake some of you make.

You'll see the size pan labeled 1kg, that's size 8.
That means four sachets of margarine and four cups of flour.

You decide to put all of it in that pan. 😂
You'll not find it funny when your cake starts rising.

What you should rather do is divide that batter into two different pans of same size.

Exactly why you need to have more than one same pan.

It's okay to use three of the pans. That mean, you'll get three layers from the 1kg.

It all depends on the flavour you want to deliver to your clients.

Now, if you want a really tall cake, use a smaller size of the pan. Size 6 precisely. It will give you 4 layers of bigger sizes.

Same thing goes for the other sizes of pan.
One last thing, there are bigger sizes and smaller sizes of pan oh.

Size 6 has small and big size. I found out in catering school. In class, we don't all have same sizes of pan. Some are wider and some are taller.

Phew! That right there was a master class you won't always find on the Internet.

Check my comment section. I have something important for you to see.

27/08/2026

𝗛𝗘𝗥𝗘 𝗔𝗥𝗘 𝟱 𝗧𝗛𝗜𝗡𝗚𝗦 𝗬𝗢𝗨 𝗦𝗛𝗢𝗨𝗟𝗗 𝗣𝗔𝗬 𝗔𝗧𝗧𝗘𝗡𝗧𝗜𝗢𝗡 𝗧𝗢 𝗕𝗘𝗙𝗢𝗥𝗘 𝗬𝗢𝗨 𝗦𝗧𝗔𝗥𝗧 𝗕𝗔𝗞𝗜𝗡𝗚.

Because sometimes, your cake isn’t “bad”…

You just made one tiny mistake before the batter even entered the oven.

Here are 5 things every baker should check:

1️⃣ Check your ingredients.
Are your flour, baking powder, eggs and other ingredients still fresh?
Expired or poorly stored ingredients can affect your cake’s rise, texture and taste.

2️⃣ Check your measurements.
Please, don’t freestyle measurements because “I can estimate it.” as you'd say 😂

Too much flour can give you a dense cake, while too much liquid can affect the structure.

3️⃣ Check your oven temperature.
Don’t assume your oven is at the temperature you set.
An oven that runs too hot or too cold can leave you with a burnt outside, raw centre or a cake that refuses to rise properly.

4️⃣ Check your baking pan.
Is it the right size for your recipe?
A pan that is too small can make your batter overflow, while a pan that is too large can give you a flat cake.

You have to double check that. Check my next post for more details about this.

5️⃣ Check your preparation.
Are all your ingredients ready before you start mixing?

Because once that batter is ready, you don’t want to start looking for ingredients or remembering you didn’t add one important ingredient.

That would cost you your effort and ingredients.

I'm sure you don't want that either. So, check properly.

The goal isn’t just to bake a cake. It’s to bake a cake that comes out RIGHT.

Save this before your next baking session. 📌
These cakes are so pretty and trendy. All Pinterest.

Check my comment section, I have something important for you.

27/08/2026

One thing I love about myself is, I'm so invested in knowledge.

I tell people often that I learn daily. Yeah! I invest my time in learning daily

And I've taken years to build my feed that I only see things that teaches me something valuable.

It's safe to say, I consume more of educational contents.

Anyday without learning feels not complete.

But in all my learning over the years, I learnt just yesterday that Asaba people don't eat Ogbono soup.

Saw a video on pulse. Na so I shout! Yeeeee! In this generation?

I felt unreal for about 20 minutes and I went about something else.

So, I'm adding that to my survey questions when I have a order.

Knowledge never ends!

23/08/2026

23/08/2026

The cake VS the resources used to design.

23/08/2026

I want this exact cake for my wedding but my budget is 50k.

Reply as if you're a baker.

Exactly why you need to get my book.

In there, a chapter covers how you should reply to clients professionally who tend to bargain an incredibly low price.

You see why I day this book isn't just for bakers?

Join the wait list already.

This guide is practical and it is worth 25k.

Because I want people to experience professionalism affordably, I'm leaving it at less that 4000.

The way the price will go up after launch eh, you sef will be shock.

Join us in the comment section.

23/08/2026

When I'm not cooking, I'm joyfully serving the Lord.

23/08/2026

Eating 3 square meals feels like luxury.