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Uzo Nwosu

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Struggling with buttercream? Check out 6 tips in the video.
Let me know if you need the recipe.

Let’s cover Marlyse’s cake!

#buttercreamcakedesign #uzokitchen #uzokitchen_2 #buttercreamtips

Like, comment, share/repost and follow @uzokitchen and @uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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9 months ago

The text on screen and audio🤣🤣. I had to jump on that trend🤪. Now taking orders for 2026.

#buttercreamdesigns #uzokitchen_2 #uzokitchen

If I you found this video helpful, don’t forget to like, comment, share to your stories, family and friends and follow @uzokitchen and @uzokitchen_2 for more🤩 taken in Champaign, Illinois by @uzokitchen

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10 months ago

Here is the full video on meat pie making. Watch the video to the end for the recipe. I combined butter and margarine cos that’s how Ike likes it. You can use the combo or just butter.

❌Tips: Make your fillings first and let it cool
2: Use cold water/milk and butter
3: Mix the butter and flour first before adding the liquid
4: Don’t overwork the dough (check the video for appropriate texture)
5 : Mix flour and water to get your slurry and add to the minced meat

@og_oj_diamond ngwaa, make and show me make I grade🤪.

#meatpies #pierecipe #bakingtips #uzokitchen #viralbaking

Don’t forget to like, comment, share to your stories, family and friends and follow @uzokitchen and @uzokitchen_2 for more🤩 taken in Champaign, Illinois by @uzokitchen

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2 years ago

🔔‼️How to Crumb Coat a Small Cake with White Chocolate Ganache | Beginner Tips

Small cakes can be surprisingly tricky to crumb coat!
Here’s how to use white chocolate ganache on a two-layer, 4-inch cake for a smooth foundation before decorating.

-Start with chilled cake layers; they’re firmer and easier to handle.

-Let your ganache cool to a soft, spreadable consistency. Too warm and it runs; too firm and it drags crumbs.

-Add a little ganache underneath the cake to secure it to the board. These little cakes love to slide around!

-Use a small offset spatula to apply a thin coat over the top and sides, filling any gaps between the layers.
The goal is to trap crumbs, so don’t worry if some cake still shows.

-Keep your scraper upright and use gentle pressure while turning the cake. Pressing too hard can move a small cake.

-Chill until the ganache is firm before adding your final coat.

A neat crumb coat makes the next step so much easier!

#whitechocolateganachecake #crumbcoat #smallcakes #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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13 hours ago

🔔‼️My second soccer ball cake, and I can “confidently” say it didn’t get better 😩😩🤣🤣🤣.

Soccer ball cake decorating will humble you! The only reason I can laugh is because I gifted this to Somto’s soccer team. They didn’t even know a cake was coming, so no expectations were harmed 🤣🤣.

If you ever order a soccer ball cake from Uzokitchen, let me put it out there now… it’s not going to be perfect 😌. I’ve told the internet now ohh, so nobody should drag me later 😬😂.

Anyways, are you Team Ronaldo, Team Messi, or team “let me cheer for my child’s team?

#soccerballcake #soccerballmanufacturer #schoolsoccer #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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17 hours ago

🔔‼️Have you ever tried beef suya pasta?

Spicy beef suya with bow-tie pasta coated in creamy tomato Parmesan sauce… this is your sign to give your pasta night a Nigerian twist!

Here’s how to make it:

Cook your pasta in salted water until al dente.
Save some pasta water before draining.

Heat your tomato stew or sauce, then stir in the creamy tomato Parmesan sauce.
I used Sonoma Gourmet.

Let it simmer gently, taste, and adjust your seasonings.

Add a little suya spice if you want extra heat and flavor.

Stir in your cooked pasta, adding a splash of pasta water if needed to loosen the sauce.

Top with hot beef suya and serve with sliced red onions!

Are you mixing the suya into your pasta or saving it for each bite? taken in Champaign, Illinois by @uzokitchen

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a day ago

🔔‼️Before you say YES to that bulk order… can your kitchen handle it🤣😩?

Bulk bread orders are exciting, but make sure you have what it takes to fulfill them!

Recipe below ⬇️

-Know your mixer’s capacity. A bowl that fits the dough doesn’t mean the motor can knead it! Work in manageable batches.

-Check your supplies. Count your ingredients, bread bags, labels, and pans before accepting the order.

-Plan your baking schedule. Include mixing, kneading, two rises, baking, cooling, and packaging. Give yourself room for delays!

-Know your oven space. How many loaves can you bake evenly at once? That determines how many rounds you’ll need.

-Stagger your batches. Dough keeps rising while you’re busy! Avoid having every loaf ready for the oven at the same time.

-Make room for cooling. Those loaves need space—and they must cool completely before you bag them.

-Price for all the work. Ingredients, packaging, electricity, and your time all count.

Fluffy, soft Delicious bread recipe:

Ingredients:

• 3,010 g bread flour
• 384 g sugar
• 56 g salt
• 48 g instant yeast
• 1,600 g whole milk, lukewarm
• 6 large eggs, room temperature
• 238 g unsalted butter, softened

#bulkordersaccepted #homemadebreads #dinnerrolls #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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2 days ago

🔔‼️Red fondant giving you trouble? Here are a few tips for coloring, rolling and covering your cake.

For the red: I kneaded concentrated gel coloring into my homemade fondant after making it.
Add gradually so it doesn’t get too soft, then wrap tightly and let it rest as the color deepens overnight.

Knead before rolling: You want smooth, pliable fondant. A little shortening on your hands helps prevent sticking.

Roll evenly: Lightly dust your surface with cornstarch. Roll about ⅛ inch thick, lifting and turning so it doesn’t stick.
Too much dusting can dry it out.

Cover smoothly: Start with smooth, firm ganache that’s slightly tacky. Drape your fondant over the cake and smooth the top first.

Prevent folds: Gently lift the fondant outward while smoothing down the sides.
Don’t pull downward as it can stretch and tear!

Say thank you if you learned something new 😝

#chocolatecakelover #moistchocolatecake #ladybugcake #uzokitchen #uzokitchen_2 taken in Atlanta, Georgia by @uzokitchen

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2 days ago

‼️🔔I was Aunty Stella Ngwu’s flower girl, and the last time I saw her was on MY wedding day😬. How did we allow that much time to pass?!

So when she said she was in the States, I had to figure out how to see her again! And I’m so glad I did.

There’s something special about reconnecting with someone who knew you as a little girl. Aunty, your flower girl has grown ooo!
I thought it was going to be an “In and out” visit……we gisted and gisted and GISTED🤪🤪! Chei🥹

@chisolum_ I knew when you were soooo tiny🤪. Look at you now! It was nice seeing you too.

#friendsmatter #longtimerelationship #goodtimeswithgoodpeople #uzokitchen #uzokitchen_2 taken in Chicago, Illinois by @uzokitchen

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3 days ago

🔔‼️Fondant Hack!!

Homemade marshmallow fondant WITHOUT all that hand kneading? Yes, please!

I love making marshmallow fondant, but the kneading? Nahhhh! So I put my stand mixer to work, and it did the job!

Here’s the recipe and what to know before trying this cake decorating hack.

INGREDIENTS

• 16 oz (454 g) mini marshmallows. I used @walmart Great Value @walmartcreator
• Up to 2 lb (907 g) sifted powdered sugar
• 2 tbsp water to start, plus a little more if needed
• Vegetable shortening for greasing the bowl, dough hook, and hands

HOW TO MAKE IT:

1. Place marshmallows and water in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.

2. Lightly grease your mixer bowl and dough hook with shortening. Transfer the melted marshmallows into the bowl.

3. Mix on low, adding powdered sugar gradually. Start with about three-quarters of the sugar, then add more as needed.

4. Stop once the fondant comes together into a smooth, pliable dough. You may not need all the sugar. it should feel like soft modeling clay, not a hard brick.

MIXER TIPS

• Use the dough hook, not the whisk.

• Keep the speed low and follow your mixer’s instructions for heavy dough.

• Stop the mixer before scraping the bowl or clearing the hook.

⚠️⚠️• If the mixer strains, slows down, or gets hot, stop and finish by hand. This fondant can get VERY stiff(I did mine with my commercial mixer)

• Don’t keep adding sugar just because warm fondant feels slightly sticky. It firms up as it cools.

• Dry and tearing? Work in water, ½ tsp at a time. A light smear of shortening helps with sticking and handling, but extra sugar will make dry fondant worse.

• A quick knead with greased hands may still be needed to check the final texture.

RESTING & STORAGE? See below 👇

#fondanthacks #marshmallowfondant #bakinghacks #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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4 days ago

My first baby shower cake… how did I do?

This dinosaur-themed baby shower cake has two layers of 8-inch chocolate cake, filled and crumb coated with chocolate ganache, then finished with American buttercream. Chocolate on the inside, dinosaur cuteness on the outside! 🤪

Thank you, Mariela, for trusting me with this special celebration.

#babyshowercakes #dinosaurcakes #firstattemptsuccess #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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4 days ago

🔔‼️Let me save you some money! Someone asked me last week how I use my immersion blender to achieve my glossy, vibrant, smooth buttercream, so let me show you!

Watch how this buttercream went from pale green to rich dinosaur green without adding any more gel color; that’s where the savings come in.

Watch the video for tips and tricks on how to use the immersion blender effectively

Will you try this?

#buttercreamdecoration #immersionblender #decoratingtricks #uzokitchen #uzokitchen_2 taken in Champaign, Illinois by @uzokitchen

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5 days ago