MAUDY SUGAR SPICE

MAUDY SUGAR SPICE Maudy Sugar Spice

Cake Artists and Premium Cakes | Pastries | Desserts
Catering Services | Event Planning
Teens & Adults Baking Tutor
Quality. Class.
(2)

Excellence.
📍Port Harcourt | đŸ“© 07041815738

18/09/2026

No more buying drips, you can make your own drips at home.

Watch the full video and get all details

WHY IS FAT IMPORTANT IN COMMERCIAL CAKES? You see that Butter, margarine, shortening
that you use in baking they don't ...
17/09/2026

WHY IS FAT IMPORTANT IN COMMERCIAL CAKES?

You see that Butter, margarine, shortening
that you use in baking they don't just make your cake taste good.

They affects the softness, texture, moisture retention and keeping quality of your cake.

Not all fats behave the same way in a cake.

The type of fat you use, the quantity, and how it interacts with your other ingredients can affect your final product.

So if you are making cakes for supermarkets or shops, you need to understand why you are using each ingredient, not just follow a recipe.

That's what commercial baking is about.

Understand the science. Reduce the guesswork and the losses.

📅 Commercial Cake Class — 1st October

Get prepared

MORE MOISTURE DOESN’T ALWAYS MEAN LONGER SHELF LIFE. As bakers, we love a soft and moist cake.Abi no be true? let me tel...
17/09/2026

MORE MOISTURE DOESN’T ALWAYS MEAN LONGER SHELF LIFE.

As bakers, we love a soft and moist cake.

Abi no be true?

let me tell you one thing you do not understand adding more liquid just to make your cake moist can actually create a problem.

Why?

It is because the more available water there is in your cake, the easier it can be for microorganisms to grow.

So the goal in commercial baking is not simply:

“Make the cake as moist as possible.”

Rather it is:

“Make the cake moist, stable and safe.”

This is why understanding your ingredients and how they interact is so important.

There is a science behind that cake you are selling.

October 1st — Commercial Cake Class

DID YOU KNOW SUGAR DOES MORE THAN MAKE YOUR CAKE SWEET? When I started baking commercially, I used to think sugar was si...
17/09/2026

DID YOU KNOW SUGAR DOES MORE THAN MAKE YOUR CAKE SWEET?

When I started baking commercially, I used to think sugar was simply for sweetness.

I never knew that sugar can also affect the moisture and shelf life of your baked goods.

It can help hold onto water and reduce the amount of water available for microorganism to grow

If you add more sugar simply because you heard sugar helps to hold water, you will get it wrong.

Sugar does NOT automatically mean longer shelf life.

The quantity and balance of your ingredients matter.

This is why commercial baking is different from just baking a cake at home.

You need to understand what each ingredient is actually doing in your recipe.

And that is what we will be learning on 1st October in my Commercial Cake Class

HAVE YOU EVER WONDERED WHY YOUR CAKE SPOIL EVEN WHEN YOU FOLLOW THE RECIPE? You measured everything correctly.You baked ...
17/09/2026

HAVE YOU EVER WONDERED WHY YOUR CAKE SPOIL EVEN WHEN YOU FOLLOW THE RECIPE?

You measured everything correctly.
You baked it well.

So why did it still spoil after a few days?

Let me tell you the frankly truth a recipe alone does not determine shelf life.

The type and amount of ingredients, moisture level, baking process, cooling, handling, packaging and storage all matter.

That is why two people can use a similar recipe and get different shelf-life results.

Commercial baking is not just about knowing how to bake.

You need to understand WHY things happen.

That is what we will be learning in my Commercial Cake Class — 1st October.

If you are ready to change that ugly stories of yours.

Click the link below

https://wa.me/2347041815738

16/09/2026

Water activity is simply the amount of water in your cake that microorganisms can actually use to grow. Understanding this helps you understand why some cakes spoil faster than others.

When I started commercial cake business, I honestly thought that if you don't add alcohol or preservatives, your cake wi...
16/09/2026

When I started commercial cake business, I honestly thought that if you don't add alcohol or preservatives, your cake will go bad in less than 5 days.

And do you know what that meant?
HEAVY LOSS. đŸ˜©

I know how it feels to sit down, calculate your sales and think you've made profit, only for someone to call you and say:

"Madam, the cakes you supplied didn't even last up to 3 days."

That kind of thing can really worry you.
Especially when you have already lost enough money in the business.

I kept wondering, "What am I doing wrong?"
I thought the secret was simply adding alcohol or preservatives.

But one day, I started looking deeper.
And I discovered something important:

It is not only about alcohol or preservatives.
There is actually a lot more to understand about commercial baking.

Things like your ingredients, formulation, moisture, water activity, baking process, cooling, packaging and storage can all affect how long your cake stays good.

When you understand the science behind your baked goods, you stop guessing.

You begin to understand WHY a cake spoils quickly, WHY another one stays fresh longer, and WHAT you need to change.

And that knowledge can save you from throwing your hard-earned money into the bin. đŸ˜©
That is why on 1st October, I am organizing a COMMERCIAL CAKE CLASS specially for cake sellers and bakers who want to take their business more seriously.

We are not just going to learn recipes.

We are going to understand the science behind commercial cakes, shelf life, formulation, preservation, packaging and how to produce cakes that are suitable for business.

if you are supplying supermarkets, shops or selling packaged cakes, you cannot afford to keep guessing.

You need to understand what you are doing.
October 1st.

If you sell cakes commercially, this class is for you. ❀

16/09/2026

The preparation of the Batman cake

15/09/2026

How to place skewers on double layer cake

14/09/2026

What you will need before starting CHOPS business

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Address

OKilton Drive Off Ada George
Port Harcourt

Telephone

+2347041815738

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