Inside Out Nkuto Cookies

Hello there! 

Yes, it’s been a while and it’s great to be back! Hope you didn’t miss me here too much? I did 😅 so it’s really awesome having you read here today!

Ever wondered what you could use Shea butter for aside your skin and hair? Well, I recently rediscovered the flair for baking with Shea butter and now excited to share with you my quick and easy Nkuto bake! 

General info

Inside Out Nkuto Cookies - our Foodie Recipe

My Motivation

Where do I start? This is a long one 😅 My mum... my first Nkuto (Shea Butter) bake was made by her, with her willingness to experiment with what most wouldn’t bake with. She made me realise the delightful shortening Shea Butter could produce. 😘😘👩‍👧, the Ghana Food Network asked the world on Instagram what we use Nkuto for and reminded me I could actually do this again. @vanessa who recently dashed me massive amounts of genuine Nkuto from the Northern parts of Ghana. All this with my craving for a homemade bake, my desire to experiment once again, and my curiosity for pushing machines to give me more than what they’re traditionally known for 😏

My Hack

All that lovely milk which masked the strength of the Nkuto like no other, and in combination with it gave me the taste that could fight with a delicious shortbread any day! 🤩 If Nkuto does not remind you of silky tastes, then try a good Milk-Shea-Butter combo, it may just click 😃

My Challenge

Dealing with a small turn table. I’ll probably half the portions next time 😅

My Excitement

I feel like I made shortbread!!! I won’t tell a lie! And to my surprise (I must be completely honest), the taste and texture this recipe gave me makes me realise one thing... I shouldn’t be making these often if I want to fit in my clothes. Delish! And the crunch within... I knew microwaves cooked from within but to produce this magical combination is an experience I’m happy I’ve had. Speaking of which, it was quicker to make with the microwave - enough motivation for me to try more microwave bakes in the future 😍

Serving Size

Approx. serves 6 at 2 cookies per serving 

Overall Cooking Time

25 mins (16mins Prep time; 9mins Cooking time)

The Recipe 😃

I hope you this video motivates you to try out this recipe! Do let us know what you think of it when you do 😃 

And till we meet again, do continue to have exciting foodie experiences 😋😍



Thank you for reading our post and watching our video today. If you loved it or simply learnt something new, kindly remember to like, comment or share with others.

Warm regards, 

The Ndudu Tales team 

Lebanese House Restaurant

Hi everyone,

Great to be back. Today I have a restaurant experience to share. Ready? I am!

Location & Opening Hours

Lebanese House Restaurant

5/6 Weavers Walk, Newbury RG14 1AL

01635 552644

https://goo.gl/maps/KseoUG2c1Eq

The Lebanese House Restaurant in Newbury is in a cosy corner off the Northbrook street in Newbury. As I love to say when it comes to my eatery reviews, remember to check the link for opening times. 

Ambience & Service

It’s a rather spacious area on one floor, but the seating arrangement and hues on the wall gives it a rather cosy and warm feel. Pleasant, if you don’t feel distracted by anyone.  I would recommend it for family eat outs or even corporate hang outs.  

Initially, I got upset with the service. Two of the waiters that attended to us seemed to be having a bad day of some sort. And when my main meal order arrived and it was not what I was hoping for, I was thoroughly upset. 

But...

Here’s where the big but is... the one that makes me want to recommend Lebanese House any day...  

At some point, another waiter came up to us and asked if we were enjoying our food. We were definitely enjoying the other orders but my main course: I chose to combine the calamari (buttered squid seasoned & deep fried) under the hot mezza menu with some french fries.  

Both starters were lovely, and my dining partner that day, Joana Lemaire, had ordered a delicious main course! But I was too stunned by my main meal “disaster” to actually say anything. Anything. I won’t lie. For those who know me, I’m barely short of words. You probably can tell that too by my posts. But I was stunned. Joana had to prime the complaint out of me by telling this waiter I wasn’t happy. My fries were underdone and my calamari was not a calamari 😭.

And guess what? 

This waiter not only listened carefully to me and accepted to take the food away whilst offering us the choice not to pay for it, or to have it totally replaced by anything we wanted on the menu without further charge... he actually patiently and very respectfully explained why I disliked my main. 

And guess what again?  

The waiter admitted that what I had ordered wasn’t home cooked from scratch - that's one. It was named the way it was on the menu because it actually wasn't the authentic calamari - two. Like saying a beef crisp isn’t actually made of real beef. So their buttered squid wasn't exactly raw squid covered in batter or fried in butter. And three - I think I was simply won over by his honesty and willingness to make things right. Aside the french fries that was clearly undercooked, my proteins weren’t actually protein... lol... using the example I cited, my beef crisps weren’t beef! No wonder I felt duped by an “inauthentic” meal.  

But because I’m a sucker for awesome customer service, this little experience was a game changer big on my list. My bill was not charged with the main I disliked, I got a very respectful lesson on the difference between what I was expecting and what I ordered, I received an honest, professional and apologetic conversation in response to my complaint, and I received a sweet dessert on the house. 

Mehn! I haven’t seen that in a while. 

So yes, this post was created not because I had delicious dishes at the Lebanese House Restaurant, which I did aside my hiccup order, but because the turnaround to what could have really messed up my night was beautiful. 

Now on to the actual tastes and textures I so enjoyed, shall we?

Tastes & Texture

So Joana and I had a Hummus Kawarma and spicy Chicken Wings for our starters. Both very delicious, and if you’re a lover of hummus like me (but unlike my dining partner... lol...) you’d love this hummus. 

The chicken was moist and tasty, rather spicy and flavourful but not too peppery. This hummus reminded me of my very first intro to Lebanese hummus, the very reason why I love it. Deliciously tangy, very smooth and light but rather filling, it was good it came in a small portion. The well-seasoned lamb and soft pine nuts that were slightly crunchy were a wonderful part of the meal, complementing the hummus served. 

Chicken Wings - Marinated grilled chicken wings served with garlic sauce 

and

Hummus Kawarma - Chickpeas puree with sesame paste (tahini), lemon juice, & garlic topped with fried diced marinated lamb & pine nuts served with a Lebanese Flat Bread

Joana's main dish was good! A king prawn platter served with rice, it was a huge portion and luckily for me, it was big enough to share between us (as my choices for my main meal had failed me). 

The rice was deliciously braised with strands of what seemed to be a fried raw pasta that had been eventually boiled with the rice. The infused flavours of the rice also had a pleasant hint of garlic or onion in it. In all it was a good side to have with the king prawns and veggies and reminded me of an upgraded "anwamo" (a braised rice made with onions that is popular in Ghana). 

The king prawns were well cooked. Tasty and slightly tough, I felt it was filling especially with the salad it was served with. Joana and I were not accustomed to the dressing served with it, but an occasional dip achieved was an interesting adventure for my taste buds. 

This dish hit high scores on all fronts for me and I would recommend it for anyone who is a lover of prawns and tasty rice. 

King Prawns - Grilled king prawns with lemon & garlic, served with rice

Now, the compensatory dessert that I received on the house is a Lebanese treat made with flour, honey, sugar and pistachios. I love pistachios so I enjoyed having them crushed and sprinkled all over it. The dish was super super sweet so combined with the reminder that I had made a blunder with my own main meal, it was hard for me to dig in. But if you ever ever ever have a super sugary sweet tooth to please, you may want to request this sweet treat. Unfortunately, I do not remember the name, I must be totally honest with you, but I do have a picture of it below.

Cost

Between the two of us, we spent about £30 including a virgin cocktail I had (below).

I would recommend you budget £20 - £25 per head to be in a safe space if you decide to visit this Lebanese House Restaurant. This should comfortably set you up for a 2 course meal and a drink at least. Worth every penny, the taste, ambience and awesome service of the Lebanese House Restaurant is surely something to write home about. 

Now that you have my personal view of the Lebanese House Restaurant, I hope you're are motivated to make a stop there if you're ever in Newbury. Delicious food, lovely ambience and awesome customer service, it's a place I doubt you would be let down by. Till we meet again, please remember to keep having wonderful foodie experiences - it's one of life's gifts if you ask me any day!

Thank you for reading our post today. If you enjoyed it or learnt something new, kindly remember to like, comment or share with others. We would appreciate this. 

Warm regards, 

The Ndudu Tales Team

Nkatecake! 2 ingredients, yes... just 2!!!

Hello there!

Lovely weekend I’m having so far and looking forward to it ending on a high note. What about you? How’s your week, weekend, day or night going? I hope however it’s panning out to be our post today will make it even better...

So this week, I’m sharing how we made nkate cake!!! 🤸🏾‍♀️🤸🏾‍♀️🤸🏾‍♀️🎉 In case you have no idea what that is, the more popular name on Google is peanut brittle. Very common snack I had growing up in Ghana, this is so easy to make it’s a wonder I never tried it. This recipe being only 2 ingredients to work with gives a good hint on that... lol

Lovely thing about this recipe is it was totally new to me... so after a few mess ups like burning the whole first round after trying to fix my first attempt at making it...

A snapshot of the messed up first attempt 

... we got back up again and tried the recipe that Joana shared. Bless her grandma’s heart... we loved it!

We’re still trying to crack a different version which is less brittle... I’ve had that before and I adored it to the core... but till we do, or get someone to share that with us... do enjoy our video below of our first nkatecake at Ndudu Tales!!! Drumroll, please 🥁 🥁 🥁 🥁 🥁

Nkatecake recipe 

I hope you enjoyed today’s recipe and try it sometime soon! If you do, please remember to let us know! We’ll be delighted you did and just be in seventh heaven if you loved it too! Till we meet again, don’t forget to have awesome foodie experiences 😃



Thank you for reading our post and watching our video at Ndudu Tales today. If you enjoyed it or learnt something new, kindly remember to share with others, comment or like it. We’d love to see you here again! 😁

Warm regards,

The Ndudu Tales Team

The Bathampton Mill

Hello again 👋🏾

I hope your weekend has been good so far? Mine has been interesting, though filled with both wonderful and not so wonderful news, I can be utterly thankful 😁

Today’s post is proudly brought to you by unintended destinations. We ended up here because we got our original destination wrong to begin with, by omitting one of its key words. To be honest, we had no idea there were two similarly named places differentiated by one key word... lol... having been thrown off course and still not knowing so, we had a pleasant walk on a sunny day in a meadow by the Avon and discovered the Bathampton Mill. ☺️💓

If there’s anything I’d repeat about unknowingly getting lost that day, it would be this.

Location & Opening Hours

Bath, a place that captivated me by its preserved history, its light-coloured stone-cut picturesque buildings and its pleasant countryside scenes, was definitely a place I enjoyed seeing. Bathampton Mill is further out of town towards the countryside and would take about an hour to walk from to the Roman Baths. I’ve shared the Google Map link below:

The Bathampton Mill

Mill Lane, Bathampton, Bath BA2 6TS

01225 469758

https://goo.gl/maps/9pue3vb6FQw

As usual, the Google link would also give details of their opening hours. It’d be great to check this before planning a meal there. I also included their website below, which would definitely become handy especially if you plan a visit there. I’ll speak more to that in a bit.

https://www.thebathamptonmill.co.uk/# 

Set by a riverside, it kinda gives you the reason why it’s called the Bathampton Mill. As we approached I thought I would look up its history but soon forgot about that as we enjoyed our meal. It’s funny how I’m only remembering this now... lol... I’d probably Google it soon... lol

Ambience & Service

It’s definitely a cosy and welcoming place. With options to eat outdoors or indoors, I’m glad we chose to eat indoors. And that wasn’t because I needed a break from the sun, but because I got to see some of the different parts of the indoor space. Almost every section was partly secluded from another. You recognise it’s rather spacious and could easily pack a fair few. However, with some sections in different corners or on different sub levels of the same floor, you could easily enjoy a more private meal in the midst of many. Pretty interesting... 

The furniture definitely mimicked something outside the 21st century, with different kinds of seating to choose from... from simple wooden chairs with soft seating around a large farm-like table to huge armchairs around small round Jane-Austen-drawing-room-like tables... lol... The waiters were friendly and honest and the overall service was decent.  

I tend to love a personal mess up when I eat in a new place. It gives me a realistic blunder to write about so you can be wary of it yourself... lol. So what did we do wrong? 

When we got to the Bathampton Mill, we went inside and noticed a queue that led to the counter and a sign that referred to joining it, so we did so. Whilst in the queue, we noticed the book online sign, so we went to the website I shared earlier and then made a reservation. We remained in the queue and waited our turn; thankfully it was long enough to while away the 5mins or so till our reserved time... lol...    

At the counter, we placed our order for food and drinks. Luckily, we had asked for a menu whilst in the queue. And somewhere in that conversation with the lady who was attending to us she said, ‘oh, since you had booked, you could have requested a waiter show you your table instead of joining the queue.” 🤣🤣🤣🤣🤣🤣 I’m not sure if I laughed out of relief or embarrassment but it surely was a good laugh.  

So the moral of our Bathampton Mill blunder is: make a reservation online, preferably before you get there. Spot a waiter and let them know you’ve booked online.  you for a few details and then seat you - no queues... lol. We realised the queuare normally for those that didn’t want to book, especially those coming in for only a drink.

They also tend to have different promo periods for different times, say afternoon weekday lunch or couple, group packages. Their website proved useful for confirming what offer is on for when.

Taste & Texture

So what did we order that day? Let me share snippets of the menu:

I had and loved the Lobster and Devon Crab Fishcakes. If comfort food means anything to you... warm filling food that is perfect for a cold day, makes you smile and goes down smoothly and softly whilst slightly heating up your insides as you swallow... then the Lobster and Devon Crab fishcakes could be a dish of lovely value. Though it was a pleasantly warm day, I had whipped up an appetite from our 20min walk to the Bathampton Mill from where we parked and comfort food could not be any more real to me. Filling, satisfying, delicious! Mehn, did I enjoy every bite!   

Mine was almost smooth within, you could taste the carbs, which I feel was potato, but also lightly taste the lobster and the crabs.  I honestly was expecting a heavier “crabby lobstery” flavour and probably a “crunchy-ish” texture. However, I was pleasantly surprised by this dish... I loved every bit and left no survivors in my plate 🤣🤣🤣. The asparagus was cooked enough to remain rather crunchy and the pea and truffle oil did a great job on complementing it all. A lovely meal it was for me.  

I tasted a small piece of the Homemade British Beef Burger. I found that I could taste the actual beef and not think it was under spiced either, it was also grainy enough for me to know I wasn’t eating a beef patte as some burgers can be 😛. The chips were alright too, crispy at the edges, and not ridiculously salty. I loved the taste I had been permitted to have 😅😂🤣🤣.  Though I personally can’t say much about the entire dish, I can confidently say the picky eater I went with loved it. And since this person did, I can vouch for it any day. I would also recommend it for those who aren’t too adventurous, just by  matching the profile of my fellow diner, who, of course, is barely adventurous with food. 😈  

And when I thought I had been treated to the core, this lovely Crumble came along...  

I feel flooding this space with three shots is enough to describe this beautiful delight! But I’ll still try and put down a few words. The combination of sweet, sour, creamy, and crunchy met and had a prettying party in this dish. If you love any of these attributes and you love warm custard especially over freshly baked goodies, you would definitely love this. The Brawy and Apple Shortbread Crumble was more than just icing on the cake with our visit to the Bathampton Mill, it was something I’d have done myself a huge disservice if it were never ordered. Since I’m very excited about this dessert, I’ll end my few words... lol... on it right here... lollllllll...  

Cost 

This is becoming my favourite section of my eat out reviews. Mainly because I’m recently finding value for money in places I visit. So for these three and two half pint soft drinks that we ordered, our total bill without any discounts came to £33.40. For me, it’s a fair price for the quality of service, deliciously textured and flavoured food and the full bellies we walked away with. 

My only word of caution is, tax is calculated after your bill is computed so do be wary of that when ordering your meals. A dish that cost £10 on the menu would actually be more than that since it’s not tax inclusive. 

My advice, for a decent meal for 2 and probably a shared dessert, do budget about £40 today to be in a safe space. And if you happen to visit later, up your budget a bit so no future price increases catch you unawares 😱😅 

So that’s a wrap from us on my experience with the lovely Bathampton Mill. Do remember to let us know what your experience there was or is. And till we meet again, don’t don’t don’t forget to have lovely foodie experiences 💓💗💝

Thank you for reading today’s post. If you enjoyed or learnt something new, please remember to comment, like and/or share with others. We love to have you here. 

Warm regards, 

The Ndudu Tales Team   

Green Pepper Sauce... sweet and spicy...

Hello everyone 👋🏾

I am more than pleased to meet you here at Ndudu Tales today. I trust you are well and are savouring your recent foodie moments.

Speaking of savouring, some good friends and I organised a barbecue recently, and aside exciting our palletes with well marinated meats and enjoying our time together, one of our sauces was particularly popular in the ‘savouring space’ that day. So popular, I was able to give one of our friends a free lesson the following day and had the chance to make this video! I doubt my friend would want to be named here but my special shout outs to him as he reads this: thanks for the encouragement and all your awesome phone shots! Lol

Green pepper sauce has become pretty common in Ghana over the years. It’s often served with meat (normally grilled or fried), or with one of our startchy foods like kenkey or banku and can be a good substitute for the more famous shito. I feel the amount of onions used sweetly compliments the spicy hot side of this sauce. And for some interesting reason, it’s green colour is pretty appealingly to me, maybe it’s because I barely have any that disappoints in taste. I am still trying to decide which one was more exciting for me: showing my friend how to make it or digging into some grilled meat, ɛba and kenkey with it after the lesson. Either way, I am glad to share this video with you and hope you find our green pepper sauce useful to you soon. Enjoy the show 🍿🎞...

I hope our video entices you to make some green pepper sauce soon. Do let us know what you had it with. And I hope you enjoy it as much as I did. Till we meet again, pleeeease remember to continue to have great foodie experiences - one of the sweet blessings of life 😁...

Thanks for spending time with us and reading our post. If you enjoyed it or learnt something new, kindly share this with others, leave a comment or like our post. Thank you! 

With warm regards, 

The Ndudu Tales Team

Chocolate cake!!! - and my first layered one too... #allsmiles

Allo, allo, allo!

Been a while and hope we're good? I am! The very fact that I can type this, makes all things bright for me... lol...

So recently, I wanted to try out this filled cupcake recipe, and then I got distracted by the recipe below found on my baking brick of Stalk margarine...

So in my post on Surf cakes, under the Butter vs Margarine section, I explained why I loved Stork margarine as a butter alternative. I hope you find it useful.

So back to my story, in the end, I postponed my pursuit of filled cupcakes till later and went on a search for chocolate powder 😃!!

Three shops and a zillion steps later, I was the proud owner of these beauties and was ready to bake my first layered cake!!! Whoop whoop!!!

I am honestly getting used to these photo stories, so as with some posts, I'll chip in where I deviated. I hope you have fun reading, and baking it if you do try... I did!!! Lol...

Ready? Let's go!!

The cake itself 

Just an FYI, I had never baked a cake from creaming the eggs and sugar first. I always started with sugar and fat, eggs came after that... so this method is my first, and actually a pretty good first, surprisingly... lol... 

So this is one thing I love about baking, exact measurements often make me think of mathematical story problems from Primary school. We'll be using subtractions a lot in this recipe, due to the tools I had. Here, we need to find the weight of the empty bowl before we weigh out our sugar.

Here, I used half the sugar the recipe specified. More a personal choice than a technical reason, I tend to find the sugar specified in almost all recipes I discovef too sweet... in fact damagingly sweet... lol... emphasis on my personal opinion. So as implied in my post on Surf cakes, under the Sugar section, I try to reduce all sugar quantities in recipes I find. As a general rule, I either use half or two-thirds of sugar required. Often half works well with double the salt. #hackalert

Now a tip here, when the recipe says fluffy, it actually means fluffy... lol... not just lighter and creamier... fluffy... till your batter reminds you of light clouds in the sky, or whipped cream, or the word 'fluffy' itself... don't give up, don't lose hope, keep whisking!!! You're closer now than 30 seconds ago 😃😃

After measuring out 4 scoops of my 1/2 cup of flour to get 500ml of flour, I had to figure out how to get that weird 20ml in the recipe. Weird because I had no 20ml cup!!!

In walk my 80ml cup, 30ml cup and basic arithmetic to tackle our joyous 'story problem!'

Before I continue, in case I've lost you on the 'story problem' from Primary school, let me chip this in:

When I was in Class 3 or so, we started using maths to solve simple daily problems. We called them story problems, an everyday problem like measuring up our sugar accurately on the scale up there, or the measuring the flour as follows. From them, we needed to figure out what our variables were, our constants, what was needed, what the bottle neck was and then work out an equation that gave us the answer!! Whoop whoop!! I loved them... and still do... so I actually get excited when I need to create a formula from simple things like this. I understand if you may not relate, I'm pretty excited about numbers, math and algorithm, but before I bore you further (if you aren't excited), do forgive, I digress... 🙈🙈

So how do we get the needed 20ml of flour? 80ml minus 30ml minus another 30ml gives us 20ml!!! Whoop whoop!! Doesn't that feel smart 😃 If it doesn't, no fears, I love to celebrate so at this juncture I'll do a little dance to that... heeheheee 💃💃💃

Let's continue with the picture story, shall we?

Another moment of dancing for the smarty pants, we just got the 20ml... lololll.... 💃😂💃

This is our salt... doubled... actually 150% more in this case... a teaspoon is 5ml, the recipe said 2ml... #hackalert

Pleeeeeease use butter NOT margarine for this recipe. Don't substitute unless you can confirm it's a butter alternative like Stork margarine. Margarine is awesome for dense and heavy pastries & cakes... not the light and fluffy we're trying to achieve here 🙂🙂

So my Stork baking brick is 500g so getting the 125g was kinda easy... 500g in two gives me 250g in two gives me... you guessed right, 125g! So here we are with approximately 125g of Stork margarine (or in your case real butter if you used that) in our ceramic bowl below waiting to be melted...

I put this in for a minute and watched the rest of unmelted Stork margarine melt into the surrounding hot fluid. I felt letting it all melt in the microwave may 'burn' it. I guess that worked well...

Whisk the batter once more so it's still as fluffly as possible before adding the other ingredients...

At this point, the number of times you mix the dry ingredients into the batter increases how heavy the cake will end up. So, try to fold in the dry ingredients with as few strokes as possible. Ideally, do this by adding the dry ingredients a bit at a time; it often helps. #hackalert

Remember to grease your baking mould!!!

I didn't have two round 20cm tins so I dumped all of mine in one rectangular one... I had to call my awesome Cake maker friend to give me tips in getting two separate pieces in the end. I'll tell you what I did that helped at that moment.

Till you see that your cake no longer rises after 10mins, don't open the oven door! Many a cake fall flat by this sudden change of temperature the oven door (or a suddenly reduced 'flame') causes. If you need to reduce the temperature in any way, try to do so after the tip above and/or when the surface of your cake looks crusty and not soft or smudgy. The no-longer-rising check is often more reliable to me. #hackalert

So in all confession, I burnt the cake... again... 😒... unfortunately my current oven has no gas mark caliberated or temperature caliberated dial. Although I did find this historical explanation on oven calibrations useful, I still have to learn to set my dial just right. I drew out that it should be on low flame, still wondering how low low should be...

Anyway since I did burn the cake, my call to my Cake maker friend became very useful. I needed to know what knife I should use to carve cake... her response, a bread knife or a sharp carving knife would do well... I chose the carving knife. It gave me a smooth cut without having to saw and lose more cake in the crumbs that would have fallen with each stroke. The carving knife I used was that sharp! You can check out these and other knives here if you need a visual or brief descriptions.

The icing (another first for me 😃)

I have never ever in my life made icing till this time. Never... so let's see how it panned out... lol...

So this is where I made a mistake... the recipe said 'icing sugar' but I used normal granulated sugar...

Well, if you've ever made icing before you'd be familiar with the impact of my choice... lol... yes... little crystals distributed within the icing.... not particularly entertaining unless you like biting into sugar crystals in icing... lol!

So lesson learnt, when it comes to baking and confectionery, I will really take note and barely cheat on the type of sugar when its been specifically called out. Icing sugar is icing sugar, I'll stick to that... lol

I love replacing essence with Robertson's Mixed Spices, so this is what I did here. I used 4 shakes to replace the approximate teaspoon of vanilla essence. 

Since I wanted to create contrast with my icing, I ended up using only some of the chocolate powder, and then added the rest and whipped the icing again after I had covered the cake.

I don't own a cake display unit yet, so I created the following from the lid of a plastic container that had a transparent bowl. I chose this container so I could decorate my cake on the lid and cover it with the bowl. No need to move the cake and smudge the icing, and it was good for slicing the cake and simply decorating it. #hackalert... lol

Contrast achieved

One of my friends bought this for me. I found it pretty useful as my other cookie press started to open up at the seams when I made my garlic straws for the first time.

So with my gift, my darker icing, and my covered cake, I continued my first ever icing job and Ta-daaa!!!

My first icing job was born! Pretty unprofessional in look, but the extreme pride in my heart remains. So proud of me 😆

With a piece of my first layered icing cake...

... and my make-shift cake display housing what remained of the cake...

... this lengthy Ndudu tales post comes to an end. On behalf of the Ndudu team, thank you so much for reading. Do leave your comments below...

And do let us know if you tried this recipe and used any of our hacks.

If you learnt anything new, or simply enjoyed this read, please like this post and/or share with others 😊

Till we meet here again, have a wonderful baking experience whenever you get to bake and an awesome Foodie experience with each bite or drink you have 😁