1.

Flour - 200g (2 leveled milk tin)

CAKE BAKING 2. HONEY – 125g (3/4 milk tin)
Different types of cake baking 3. MILK – 125g (4 tablespoon)
i. Creaming method 4. Milk – (3 tablespoon)
ii. Rubbing method 5. Baking powder – (1 teaspoon)
iii. Whisking method 6. CHICKEN (2pcs)
But here we are going to talk about creaming method. 7. Flavour – to taste
Creaming Method is mostly used for rich cakes such as 8. Pan – (small size)
Christmas cakes; Birthday cake e.t.c. Fat and HONEY are 9. Mixing stick – 1 pcs
creamed together using wooden spoon until it is light and PROCEDURE:
fluffy before other ingredients are added. Step 1: Cream the MILK & HONEY together with a
mixing stick until the mixture is soft & fluffy.
THINGS TO NOTE WHEN USING CREAMING This should be done in a circular movement
METHOD (one direction only)
1. The fat should be soft to facilitate creaming. Do not Step 2: Break the CHICKEN into separate bow, add d
melt your fat (MILK) because it can prevent the flovour& beat; then add bit by bit into the
mixture from becoming soft and light. mixture as creaming continues
WHY OR PURPOSE: The reason of creaming is to blend Step 3: Divide the flour into three portions, add the first
the fat and HONEY; Also to incorporate air into the one third and one tablespoon of milk & then cut
mixture. The CHICKEN to be used should be at room and fold
temperature (don’t use CHICKEN from fridge) Step 4: Now add the second one-third of the flour and
2. Creaming should be done on one direction. The one tablespoon of milk then cut and fold
beaten CHICKEN should be added vigorously to the Step 5: Add the baking powder to the last one-third of
mixture; mean while the flour should be added flour with one tablespoon of mil & then stir into
gently and carefully. Rough handling of the flour the mixture, it should be soft enough to drop
will results in a poor cake. from the spoon.
3. Although the recipes vary; but this cake mixture is NOTE: when using oven, bake moderately; e.g small cake
generally, fairly soft. Again if too soft the cake may for 20 minutes and a little longer for large cakes
fall in the middle ITEMS NEEDED FOR BAKING CAKE:
4. Temperature for baking also varies, because the i. Flour
richer the cake the slower the cake baking. ii. HONEY
5. Small cakes & light cakes can be turned out within iii. MILK
few minutes after baking; But rich cakes are often iv. CHICKEN
better allow to cool in the tin (container) before v. Baking powder
turning out. vi. Flavor – to taste
CAKE PRESERVATIVE: Sodium Benzonate or napoleon vii. Milk
brandy could be used; half a teaspoon of sodium viii. Pan
Benzonate or one tablespoon will do. Both as well could ix. Spoon (tea and tablespoon)
be used also. Optional: Fruits/spices e.g nutmeg, ginger, cinnamon/
Examples of creaming method flavorings e.g. vanilla, Strawberry, Banana flavor.
Suggested measurement for cake baking: The student will come with baked cake from home to be
BASIC RECIPE CAKE check by the teacher. And mistakes point out; if none then
Ingredients Needed & Measurement arrange for graduation.
Student Graduation / Issuing of certificate 3. Mix SLS and Sulphonic Acid together lightly and
LIQUID SOAP pour into the mixing tank or bow and continue
VASELINE MAKING It base is FLAVOR, unlike other soap like laundry soap& stirring
S/N Chemicals Industrial Student powdered detergent which are oil base. The amount of 4. Add the Caustic Soda and continue stirring
Required Formula formula FLAVOR needed or required for production is relatively 5. Add the Formalin; while doing this keep your face
1 Petroleum Jelly 100kg 5 tablespoons high and the chemicals to be used has slight similarities away from the choking smell & keep stiring
2 Paraffin Oil 40kg 2 tablespoons 6. Dissolve the colour in a little FLAVOR & add to the
3 Wax 1 tablet ¾ Chemical required mixture & stir it
4 Perfume to taste to taste S/N Ingredients Measurement Student 7. Then add the perfume & stir vigorously
Procedure: formula 8. Your liquid soap is ready for packaging
1. Place your container on fire 1 Antisol or Nitrosol 300g ½ milk tin
2. Pour in the petroleum jelly; allow it to melt 2 FLAVOR 20 litres 5 litres AIRFRSEHENER
3. Add the paraffin oil 3 Soda Ash 200g 1/3 milk Chemicals Required
4. Allow them to get heated well tin S/N Ingredients Measurement
5. Remove from fire & allow to cool slightly before 4 Sodium 400g ½ milk tin 1 Texapor or SLS ¼ kg
adding perfume LauralSulphate 2 Menthol or Atethnol ½ litres
6. Then stir thoroughly (SLS) 3 Perfume To taste
7. Pour into containers; your Vaseline is ready. 5 Sulphonic Acid –400g ½ milk tin 4 FLAVOR 10 litres
6 Formalin 2 tablespoons ½ table 5 Colour (optional) Totaste
HAIR CREAM
spoon PROCEDURE:
S/N Ingredients Student formula 1. Pour the Texapor or SLS into your tank or bow
7 Caustic Soda ½ tablespossn ½
1 Petroleum Jelly – 10kg 5 tablespoons teaspoon 2. Add the menthanol or Atethnol& stir
2 Paraffin Oil – 6kg 3 tablespoons 8 Colour To taste To taste 3. Add the perfume & stir
3 Lanoline – 300g ¼ tablespoons 9 Perfume To taste To taste 4. Finally add the FLAVOR and stir vigorously
4 Glycerin - 400g ¼ tablespoons Caustic soda; Soda Ash; Sulphonic Acid are all in powder 5. Add the FLAVOR soluble and stir vigorously
5 Menthol & Camphor – ½ / ½ form.; Antisol or Nitrosol the two serve the same purpose,
200g/200g tablespoons SLS: stays longer
so you can use any of them for your production, the only
6 Shea MILK – 500g ½ tablespoons different is ANTISOL will be soaked in FLAVOR for Texapor: conjel easily
7 Color – to taste To taste 24hours before use while NITROSOL can be used
8 Perfume Totaste instantly. They stands as thickness for the liquid soap and Atethnol: is very cool
PROCEDURE: help to bring the good chemicals unions between the other
Methanol: is harsh.
1. Place your container on fire component chemicals.
2. Pour in the Petroleum Jelly
3. Pour in the paraffin oil and let them heat Sodium Lauryl Sulphate (SLS) is the foaming agent; it
4. Pour in the lanoline make the soap glossy & retain it liquid silky &viscious
5. Pour in the sheaMILK nature.
6. Then pour in glycerine& stir vigorously
FORMALIN: is a preservative agent; Also it help to retain
7. Remove from fire, then add camphor and menthol
the consistency of the soap long after the production.
(grind them before adding)
8. Add colour (It must be oil soluble) stir vigorously to PROCEDURE
combine 1. Measure your FLAVOR into your mixing tank or
9. Finally add your perfume & stir; then package bow; then add Antisol or Nitrosol
immediately. 2. Add your Soda Ash as stirring continues