introducing DLK Bakery and Cakes

Nothing like getting the value of your money, getting a delicious freshly baked loaf of bread, baked straight from the oven. No matter the economic condition, bakery businesses flourish,  people still need their daily bread.

Bread is indisputably one of the essential stable foods here in Nigeria. Eating bread is like going to an eatery or restaurant to buy an already prepared meal. People love bread because it is cheap and always available.

 

One of the fast growing bakeries, DLK Bakery and Cakes, is one of the few that is carving an niche in the industry, especially in Lagos. The company is known for its mouth-watering varieties, from family loaf, to sardine bread, cake bread, wheat and mini loaf. In their Cake Section, they never seize to bake irresistible cakes.

 

Just Few years in the industry, the DLK is proud of three major branches with Lagos, located in Lekki, Egbeda and Abule-Egba.

5 favourite bakeries in Lagos

Nigeria may not be regarded as home to world-famous bakeries, but one of its mega cities, Lagos, has an intense cake game going on.

Forget the designer boutiques around town, what could possibly be more satisfying on a hot afternoon than an outrageously delicious pastry guaranteed to traumatize your bathroom scales? Do not be afraid to embrace the sweet life! Whether your proclivity is classic or modern, Lagos is loaded with patisseries that offer fresh and flavor-filled pastries that are sure to hit your sweet spot.

Travel.Jumia.com, Africa’s No. 1 online hotel booking site, provides a guide containing the top 5 pastry shops in Lagos.

Appetizers Delite (Cakes and Cream)

A subsidiary of cakes and Cream bakery this patisserie’s mantra is: “If you can dream it, we can cream it”, and frankly we could not agree more! Specializing in desserts such as chocolate gateaux, crème cake, cheese cake, coconut pudding, carrot cake, swiss roll, crème caramel, trifle, fruit salad and more, you will find their cafes in Ikeja, Surulere, as well as Victoria Island. Also, aside from selling mouthwatering baked goods, you can also learn how to make your own with the selection of master classes on offer.

Chocolate Royal

In addition to serving a delicious brunch and doling out hot tartlets and sandwiches to the hungry lunchtime crowds, this Bakery has a heavily-loaded counter of cakes and bakes. With its most popular branch located in Victoria Island, customers can purchase cream-filled cakes and pastries to take away. However, we commend eating in and soaking in the eclectic décor, which is a huge part of its appeal.

Candie Patisseries

Certainly not for those with short arms, this patisserie is without a doubt, one of the finest in Lagos as it serves top-end delicacies regularly. It’s most popular branch situated in Victoria Island, draws in patrons from far and wide, eager to sample their sweets, all baked on site. Pick up something to take away, or eat in and enjoy the elegant surroundings. Either way, you are in for a real treat.

Cold Stone Creamery:

Cold Stone creamery is a popular destination for sweet-tooth Lagosians eager for a sugar rush. Located in almost every Mall and strategic locations around the city, its modern-retro feel is a fitting backdrop for the exquisite and impeccable ice-creams and cold pastries they offer. With double the temptation to indulge, you are certain to leave a few pounds heavier and far happier as a result.

Caffé Tranche By Araba

Located in Victoria Island, Caffé Tranche by Araba is utterly wonderful. Featuring remarkable quiches, admirably quirky staff and an interior that is comfortable as well as appealing, this patisserie is certainly a must-try. From their delectable Chocolate Gateaux to the Carrot Cake, it is a wonderful place to eat. Granted, it is not cheap, but the pastries are as good as it gets.

Yummy!!!!! chocolate cake stacked with caramel........

        

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Ingredients

For the Cake

• Unsalted butter, for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• Salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup low-fat buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

For the Milk-Chocolate Crunch

• 1 cup crisped-rice cereal
• 6 ounces milk chocolate, melted

For the Caramel Sauce

• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup light corn syrup
• 3 tablespoons unsalted butter
• 1/4 teaspoon pure vanilla extract
• Salt

For the Frosting

• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons hot water
• 2 sticks unsalted butter
• 1/2 cup confectioners' sugar
• Salt
• 1 pound semisweet chocolate, melted and cooled

     Ingredients

  

• Unsalted butter, for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• Salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup low-fat buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

For the Milk-Chocolate Crunch         

• 1 cup crisped-rice cereal
• 6 ounces milk chocolate, melted

For the Caramel Sauce         

• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup light corn syrup
• 3 tablespoons unsalted butter
• 1/4 teaspoon pure vanilla extract
• Salt

 

       For the Frosting

• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons hot water
• 2 sticks unsalted butter
• 1/2 cup confectioners' sugar
• Salt
• 1 pound semisweet chocolate, melted and cooled           

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
2. Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
3. Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
4. Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
5. Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
6. Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
7. Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
8. Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

Courgette & cheddar soda bread

 There is nothing like eating a delicious bread, trying you breads. we are to get you different home-made recipe of mouth-watering and irresistible meal to you. below is Courgette and cheddar soda bread and its recipe.. enjoy

• 400g self-raising flour, plus extra for dusting
• 2 medium courgettes
  
  
  
• 50g rolled oat
• 1½ tsp bicarbonate of soda
  
  
  
• 75g mature cheddar, grated
• small bunch thyme, leaves only
• 284ml pot buttermilk
• 1 tbsp clear honey
• 1 egg, beaten

Method

1. Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
   
2. Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.
   
3. Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.