I have a question… So, I’ve watched a bunch of videos on Instagram of different cake decorators in a number of African countries (not sure which ones), and I noticed that no one cuts their cakes in half and the frosting in between cakes is minimal. Is it a matter of preference? I’ve always been curious about it. Especially since I watch North American uploaders and they tend to cut their cakes in half and use lots of frosting.
Tldr More layers=more of a chance the cake could slide and collapse. Especially for multi tiered cakes. Hey, I'm not the same African country however my speculation is that the reason may be due to the higher temperatures in these African countries and perhaps a lack of proficient cooling being widely available. I know in Western Africa air-conditioning is much more popular than some parts so this may not be the primary reason. If they cannot guarantee these things will be available, such as a large enough fridge to keep the cake cool prior the event, they must know how to avoid extra obstacles. The more layers you have in a cake the more you'll have to worry about the structural integrity. And also typically with African events I suppose there isn't as much of a need to maintain moisture in the cake because it can be eaten on the day due to the events generally being much bigger. It's nice but not always necessary maybe. I also am not a pastry chef either so I may be wrong, I'm just trying yo think of the possibilities. I did live in Africa majority of my life and still, real cream coated cakes were very rare. Most people choose fruit cake for convince because fondant is less likely to be problematic and lasts much longer.
@@TheSmileycece Thanks for trying to explain. I really appreciate it. Now that you talk about structural integrity, it just came to mind that I've also never seen dowels being used in the cakes or cake boards between layers. I must say though that the cakes pretty much always end up looking beautiful.
Well done!, Great catering skills at Kafs catering, the cakes look delicious 🧁🍰💕
Your mates are so lovely and friendly 😊
Yes they are 😍
I’m so proud of you Pamela❤️
Thank you so much 🥰
Very proud of you darling
First to be here...I love u mela💞...Her voice only 💜
I love you too ❤️
Yay new video 💃🏿🎉
I love you and Skye 💖
Proud of you
The cakes look so yummy 😋
Thank you so much
🔥🔥🔥
Wooow I know Naa Okailey
How many months/years is the catering school for? What's the enrolment video like? Great video
🥰🥰🥰
❤️❤️❤️
New subscriber here😍
❤️👏🏾
❤️🥳
New video🥳🥳
Aww Rita😂😂😂😂
I have a question…
So, I’ve watched a bunch of videos on Instagram of different cake decorators in a number of African countries (not sure which ones), and I noticed that no one cuts their cakes in half and the frosting in between cakes is minimal.
Is it a matter of preference? I’ve always been curious about it. Especially since I watch North American uploaders and they tend to cut their cakes in half and use lots of frosting.
Tldr
More layers=more of a chance the cake could slide and collapse. Especially for multi tiered cakes.
Hey, I'm not the same African country however my speculation is that the reason may be due to the higher temperatures in these African countries and perhaps a lack of proficient cooling being widely available. I know in Western Africa air-conditioning is much more popular than some parts so this may not be the primary reason. If they cannot guarantee these things will be available, such as a large enough fridge to keep the cake cool prior the event, they must know how to avoid extra obstacles. The more layers you have in a cake the more you'll have to worry about the structural integrity. And also typically with African events I suppose there isn't as much of a need to maintain moisture in the cake because it can be eaten on the day due to the events generally being much bigger. It's nice but not always necessary maybe.
I also am not a pastry chef either so I may be wrong, I'm just trying yo think of the possibilities. I did live in Africa majority of my life and still, real cream coated cakes were very rare. Most people choose fruit cake for convince because fondant is less likely to be problematic and lasts much longer.
@@TheSmileycece Thanks for trying to explain. I really appreciate it. Now that you talk about structural integrity, it just came to mind that I've also never seen dowels being used in the cakes or cake boards between layers. I must say though that the cakes pretty much always end up looking beautiful.
@@finallyanaccount oh yeah that's true, I've never either actually. But I'm glad we could come up with an answer together 😊
Please where is the school located
i want to attend a catering school but then i dont know the one to go so i want the fees so that i can come
Pls what is the name of the school and location
Please where is your school located
What is the name of the school
The location please
Hi are u still in school
Please l want to learn
Where is the school located plz?
Tema community 25
@@obibamela4311 I will visit u,for some 😋🍰🧁I stay around (VRA).
Where are you located
Location please
Hello, Good evening dear
How can I get in touch with you please?
Hi love ..dm me on IG @obiba_mela
Pamela can you connect me with Rita please... I'm from Sierra Leone too
The place please
New video🥳🥳
Please where is the school located
New video🥳🥳