Victom cakes

During my early days of baking, I faced a lot of challenges.

People didn’t really trust me at first. Some doubted my work. Some were unsure of what I could actually produce. And honestly, I just wanted to convince everyone that I was good at what I do.

But in trying to prove myself, I made mistakes.
Sometimes I got overwhelmed by customers’ reactions.
Sometimes I felt embarrassed.
Sometimes clients stopped calling because they weren’t fully convinced.

There were days I undercharged.
There were days I overcharged—and still lost the customer.
There were days I cried.
And there were days I questioned if I should even continue.

But did I give up? No.
Am I growing? Yes.
Have I found my footing as a baker? Absolutely yes.
Am I still improving in attracting the right customers? Definitely.

And one thing I know for sure is this: I’m not where I was.
I’ve moved. I’ve learned. I’ve grown.
And I am still on my way to the version of myself I once pictured.

Growth is not always loud—but it is real. 💛

As a chinchin maker, these small observations are gold.

What’s happening in the oil:
1. When you first drop the raw chinchin in oil, it rises up
This usually happens because:
Moisture inside the dough turns to steam quickly.
Steam creates tiny bubbles that lift the chinchin.
The outer surface starts setting, making it lighter temporarily.

2. After frying for a while, it sinks or settles lower
As moisture leaves:
Steam reduces.
Bubbling slows down.
The chinchin becomes denser as it cooks through.

3. When it is truly ready
Often the chinchin becomes:
Golden brown
Bubbling almost stops
Firmer/crisper texture
More stable in the oil (not dancing around too much)

So yes — the sinking/settling can be one indicator that it’s nearing readiness, but it should not be the only sign.

Best Signs to Use Together:
✅ Golden even color
✅ Reduced bubbling
✅ Crisp sound when lifted
✅ Settles lower in oil
✅ Smells well fried

Important Note:
Different recipes behave differently depending on:
Sugar content
Butter/margarine level
Thickness of cut
Oil temperature
Flour type

So some batches may float longer than others.

Today while frying chinchin, I noticed something interesting… 👀

The moment I dropped the raw chinchin into the hot oil, it floated to the top. After frying for a while, it slowly settled lower in the pan.

That was when it clicked for me… sometimes your chinchin tells you when it’s almost ready 😍

As the moisture dries out and the frying reduces, it becomes firmer, crispier, and settles lower in the oil.

So no, frying chinchin is not just about throwing dough into oil 😄
There are little signs that show experience, patience, and understanding of the process.

Good chinchin is not made by guesswork… it is made by paying attention ✨

That’s one of the small secrets behind every crunchy bite from us 😌

Happy Sunday 🩷

Eid Mubarak my beautiful people 🌙✨

As you celebrate, may your homes be filled with happiness and your tables with delicious treats 🤍

Thank you for trusting my brand to add that extra crunch to your celebrations 🥰🍪