Jeanette's Cakes


Raspberry And Chocolate Tart

4 Raspberry & Chocolate Tarts Pate Sucree 4” tart shell weight = 55g Ingredients: 120g all-purpose flour 75g powdered sugar 1/4 teaspoon salt 60g butter, cubed and chilled 25g (1/2) large egg, lightly beaten            Preheat oven to 375 degrees Directions: Measure the flour, sugar and salt into a large bowl. Add the cold butter

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Elementor #11663

Call +1 289 400 5116 Email jeanette@jeanettescakes.com Visit Jeanette’s Cakes Opening Hours For Cake Ordering and Pick Up 10am – 5pm, Tuesday – Thursday10am – 6pm Friday10am – 1pm Saturday  For Parties and Events 11am – 9pm Tuesday – Friday 5pm – 9pmSaturday 10:30am – 4:30pmSunday 10:30am – 4:30pm * * * * * * * * *

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Product Information

Product Information Freshly Baked Products At Jeanette’s Cakes, our cakes, cupcakes and confectionery products are freshly baked and handcrafted. As our products are handcrafted and individual, slight variations from the original web site may occur. Handling When collecting cakes, please carry your purchase with the utmost care. Bags and boxes must be held upright and

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Soft and Chewy Oatmeal Raisin Cookies

These Soft and Chewy Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. Delicious and easy to make! INGREDIENTS 1 cup (125 grams) all-purpose flour (spooned & leveled) 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (115 grams) unsalted butter, softened to room temperature 1/2 cup (100 grams) brown sugar 1/4 cup (50 grams) granulated sugar 1 large egg 1 teaspoon vanilla extract

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Tapioca Starch

Tapioca starch/flour is most often used to thicken glazes, sauces, gravies and baked goods. It stays stable in cold temperatures, so it is good to use for foods that will be frozen. Use tapioca starch instead of arrowroot flour in gravies or other dairy-based recipes. Tapioca is not recommended for use with high acid foods

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Self Raising Flour

Easy to make self raising flour. You may be asking yourself what is self-raising flour. Self-raising flour is flour that already contains leavening agent and salt. This just helps you to eliminate a step when measuring your ingredients. Since self-raising flour contains leavening agent you want to switch it out every 6 months or so.

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