Tholis Kitchen

Tholis Kitchen Tholis Kitchen deals with the cakes from Tholis Baking and Tholis cooking. The page also created for announcements from Tholis Baking.

I still have love for media, okwamanje ngibonga indawo ongibeke kuyo Jehova. Thank you for your support and for trusting...
03/05/2016

I still have love for media, okwamanje ngibonga indawo ongibeke kuyo Jehova. Thank you for your support and for trusting me with your money good people

My work for this weekend, thank you for showing interest in my art and for trusting me with your money. Baking classes...
01/05/2016

My work for this weekend, thank you for showing interest in my art and for trusting me with your money. Baking classes also available.

Ngyabonga Jehova, impela uyabathwala abakho.
24/04/2016

Ngyabonga Jehova, impela uyabathwala abakho.

Recipe "as it is " drizzle Light Italian salad dressing and enjoy
21/01/2016

Recipe "as it is " drizzle Light Italian salad dressing and enjoy

Vanilla cake INGREDIENTS2 cups sugar4 eggs2 ½ cups all-purpose flour1 cup milk¾ cup vegetable oil2 ¼ tsp baking powder1 ...
16/01/2016

Vanilla cake

INGREDIENTS
2 cups sugar
4 eggs
2 ½ cups all-purpose flour
1 cup milk
¾ cup vegetable oil
2 ¼ tsp baking powder
1 tsp vanilla essence
METHOD
Preheat oven to 180°C.
Line two 23cm round cake pans or one 23 x 33 cm rectangular baking pan with wax paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened - about one minute.
Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute - just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean. A single rectangular pan will take longer to bake than two round ones.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Bread with light mayo oven grilled, tomatoes, cucumbers, chicken viennas, gherkins, Feta cheese than drizzle light Itali...
16/01/2016

Bread with light mayo oven grilled, tomatoes, cucumbers, chicken viennas, gherkins, Feta cheese than drizzle light Italian salad dressing. Sprinkle with dry parsley and enjoy

Red Velvet :Cake Ingredients180g Stork Bake2 large eggs1 tsp vanilla1 tsp salt2 ½ cups flour1 ½ cups sugar2 tvbsp red ge...
25/11/2015

Red Velvet

:Cake Ingredients
180g Stork Bake
2 large eggs
1 tsp vanilla
1 tsp salt
2 ½ cups flour
1 ½ cups sugar
2 tvbsp red gel food coloring
2 tbsp water
2 tbsp cocoa
1 cup buttermilk / natural yoghurt
3 tsp baking powder

Frosting Ingredients:
1 cup milk
1/3 cup flour
1 cup Stork Bake
1 cup granulated sugar
1 tsp vanilla
Milk or cream

Method:
Cake Method:
Preheat oven to 180°C. Generously grease and flour three 20cm round layer cake tins or two 22cm cake tins.
Cream Stork Bake and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended.
Combine cocoa, food coloring, and 2 tbsp water; beat into the egg creamed mixture.
Combine flour and salt.
Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed.
Add the baking powder to cake batter. Spoon batter evenly into the three cake tins; bake at 180°C for 22 - 28 minutes.
Cool on cake racks. Remove from tins and frost tops and sides.
Frosting Method:
In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator.
Beat Stork Bake, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake

17/11/2015

Simple dessert.
GREEK FIG AND HONEY PUDDING
4 fresh or canned figs,
2 cups Greek yoghurt,
4 tbspn clear honey,
2 tbspn chopped pistachio nuts.

Method
Chop the figs and place in the bottom of 4 stemmed glass or deep individual bowls. Top each glass of figs with Greek yoghurt. Chill until ready to serve, just before serving drizzle 1tspn of honey over each 1 and sprinkle with the pistachio nuts. Yabona le nongakwazi ukwenza iqanda angayenza.

Address

Thanduyise Drive
Ngwelezana
3880

Telephone

0735959854

Website

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