GLANS VERSIERSEL VIR ALLE SOETGOED
Hierdie versiersel kan op basies enige soet gebak gebruik word. Van koekies tot koeke!

250 ml versiersuiker
30 ml kook water (2 el)
2 ml vanielje geursel of suurlemoensap
2 ml kleursel van keuse

Sif die versiersuiker en voeg genoeg water by om die mengsel glad te maak.
Geur soos dit jou pas en voeg eerder gel kleursel by in plaas van die loperige soort wat die versiersel dalk nog dunner kan maak.
Hierdie versiersel kan maklik te loperig wees, gooi die water spaarsamig by.
HOEVEELHEID: 250 ml.
Resep: Annelien Pienaar

Glansversiersel:
300 ml versiersuiker, gesif
50 ml kookwater

Meng versiersuiker en kookwater en smeer oor. Laat in koelkas totdat die glansversiersel geset het.

Bron: Rina Kleinhans

VERSIERSELS EN WENKE VIR SPUITSAKKE MET ROOS NOZZLE’S
Foto en resep – Marieta James:
Ek maak altyd my versiersuiker met die wit Wooden spoon margarien. Omdat ek baie keer fondant gebruik.

500 g Wooden spoon margarien
1 kg versiersuiker
+- 50 ml vars room
10 ml vanilla geursel

Klits die margarien tot lekker “fluffy”. Voeg die versiersuiker bietjie vir bietjie by en laastens die room en vanilla. Klits vir 5 min op hoë spoed. Die room maak dit heerlik sag en jy het nie die effense growwigheid van die versiersuiker nie. Plaas die versiersuker (nadat dit gekleur is) in die yskas om effe stywer te word. Vir hierdie nozzles moet dit effe stywer wees

Bernadethe van Wyk:
Lekkerste versiersel ooit vir my, jy gaan jou vingers aflek. Werk ook goed vir spuitsak of “piping”.

500 g Wooden spoon wit margarien
6 koppies versiersuiker
15 ml vanilla geursel
15 ml suurlemoensap

Room die margarien goed met ‘n klitser in ‘n mengbak.
Voeg die versiersuiker koppie vir koppie by terwyl aanhoudend klits.
Voeg die geursel en suurlemoensap by en meng deur.

SupportiveCrocodile5153:
My geheim van lekker versiersel is dat jy regte botter moet gebruik of dan ten minste n margarien met ‘n vet inhoud van 80%.
Botter moet sag wees dat jy jou vinger so 1 cm daarin kan druk.
Indien jy ‘n staanmenger gebruik, begin met die ballon klitser eerste.
Klits die botter vir 10 minute, voeg die gesifde versiersuiker koppie vir koppie by.
Indien dit te dik raak, kan jy eetlepelgewys water, melk of room byvoeg, ek verkies room.
Klits verder vir nog 10 – 15 minute.
Laastens, voeg jy 2 teelepels vanilla geursel by.
Heg nou die K klitser aan die menger en klits vir nog 5 minute.
Dit maak die versiersel glad met geen klonte of lugborrels.
Gebruik ook eerder ‘n poeier of gel kleursel indien jy die versiersel wil kleur.
Vir sjokolade versiersel, los eers die gesifde kakao poeier op in klein bietjie warm water voor jy dit by klits.
Ek voeg ook ‘n teelepel koffee poeier by. Hier is my resep, genoeg vir 12 kolwyntjies:

1 koppie botter
4 koppies versiersuiker
knippie sout
2 teelepels vanilla geursel
3 – 5 eetlepels room

Kan resep verdubbel vir groot koeke.

THE MOST AMAZING CHOCOLATE CAKE
butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1½ cups unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees. (180 degrees C)
Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Frost with your favorite frosting and enjoy!

Notes
The better quality cocoa powder you use the better the cake will taste.
Chocolate Cream Cheese Buttercream Icing
1½ cups butter, softened
8 oz cream cheese, softened
1½ cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar
about ¼ cup milk (as needed)

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
Add in cocoa powder and vanilla extract. Beat until combined.
Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
2nd Photo:  Kristie Townsend
3rd Photo:  Stephanie Kohrs Ferreira

Debbie bak dieselfde koek met hierdie versiersel
Debbie Edwards  – 1ste foto
375 gram botter
250 ml kakao
5 x 250 ml versiersuiker (sif)
125 ml melk (dalk bietjie meer)
10 ml vanilla
5 ml kits koffie

Klits botter en kakao goed saam. Voeg een koppie versiersuiker by, dan ‘n lepel melk en kits baie goed. Herhaal tot alles ingevoeg is. Voeg vanilla en koffie poeier by en meng goed saam. As dit te droog lyk, klits lepels melk by totdat dit reg lyk.

Debbie Edwards
Ek het kolwyntjies gemaak met my gunsteling sjokolade koek resep. Ek het hulle vir 18 – 20 minute gebak. Het 44 gemaak uit een resep.

Photo: Debbie Edwards

EASY SALTED CARAMEL
4tbs unsalted butter
1 cup brown sugar, packed
half a cup heavy whipping cream(I used Double cream)
half a tsp kosher salt
1tbs pure vanilla extract
In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream and salt.
Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.
Whisk in vanilla( be very careful, it will bubble up) and cook 1 more minute.
Pour caramel into a jar, then refrigerate until cold.
Store in fridge, To serve, microwave briefly untill sauce is pourable.
Note: I let mine cool down completely before putting it in the fridge. And be careful when microwaving as it goes liquidy very quickly.
When using it as a filling, set the caramel in the fridge just so that its just spreadable, and always make a dam of buttercream before adding fillings like jams, caramels ext, it will stop it from leaking out of the cake, and put cake in the fridge between each stage of decorating.

Photo: Chantell Scheepers Mustoe

CHARLEEN SE DRIP KOEK
VIR DIE KOEK
http://www.foodloversrecipes.com/2017/02/fanie-se-vanilla-of-lemoenkoek/
VIR DIE WIT VERSIERSEL
http://www.foodloversrecipes.com/2014/09/heerlike-versiersel-op-die-stoof/

VIR DIE GANACHE – BLOU
Ingredients:

1/2 cup heavy cream (about 4 oz.)
1 cup white chocolate chips (6 oz.)
gel food coloring (optional)
Instructions:

Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add gel food coloring if desired. Allow to cool until desired viscosity is reached.

If it seems to thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes.

Extra ganache can be kept in the fridge for 2 weeks.
Source: https://chelsweets.com/

FOTO:  Charleen Nieuwenhuizen

AARBEI CUPCAKES MET MALVALEKKER-VERSIERSEL
90 g sagte botter
½ koppie strooisuiker
½ teelepel aarbei geursel
2 eiers
30 ml melk
1 koppie koekmeel
1 teelepel bakpoeier
½ teelepel sout
30 ml aarbei konfyt

Room botter en suiker tot lig.
Voeg geursel, konfyt en eiers by. Klits goed.
Meng melk by.
Sif droë bestanddele en meng by eiermengsel.
Skep in cupcake pannetjies en bak 20 min teen 180°Ce tot gaar.
Koel af.

120 g wit malvalekkers
1 koppie room
50 ml suurlemoensap
100 ml kondensmelk
60 ml versiersuiker

Smelt die malvalekkers en kondensmelk in die mikrogolf.
Roer tot goed gemeng.
Klits suurlemoensap by.
Klits room tot dik en klits versiersuiker by.
Meng room en malvalekkers mengsel goed.
Laat dit vir ‘n uur in die yskas stol.
Gebruik ‘n spuitsak en sterpunt en versier die cupcakes.
Sit mini malvalekkers op vir versiering.

Resep geplaas deur Adri Redlinghys
Foto: Adri Redlinghys‎

GANACHE:
WHITE CHOCOLATE GANACHE:
360g White eating chocolate
125ml Pouring Cream
DARK OR MILK CHOCOLATE GANACHE:
200g milk or dark eating chocolate
125ml pouring Cream
1. Bring cream to the Boil in a small saucepan, remove from the heat.
2. Break chocolate into pan with hot cream, stir until smooth.
3. Cool mixture to room temperature if not being used as a glaze(in which case use while warm an pourable, example a drip cake) before beating or whipping to the desired consistency.
Makes enough to cover a deep 20cm round cake.
PS. You can whip it, or leave it to thicken then use on the cake as in the picture below. I didnt whip the ganache on this cake and worked like a dream.
Tip: to get your ganache super smooth use a spatula thats been dipped in boiling water then wiped dry, then run your spatula around the cake to give a smooth finish.x
Photo and recipe: Chantell Scheepers Mustoe

HOE OM “SUGAR ART” OP FONDANT TE PLAK

Peggy Devine
Meng CMC poeier met water en gebruik dit as glue

Anita Rossouw
Ek gebruik wit cooking chocolate. Smelt dit en plak dan sugar art vas.

Alida Keown
Gebruik so 1 ml CMC wat jy oplos en in so 10 vodka dan kan jy die gom lank hou, as jy water gebruik kan die gom sleg raak as dit lank staan. Ek gebruik ‘n naellak botteltjie.

Nicolette Fick
wit sjokolade word vinnig hard so dit laat jou sugar art vinnig vassit, ek het al probleme daarmee gehad as dit baie warm is want dit smelt ook vinnig. Ek smelt ‘n lepeltjie fondant met so ‘n lepel water in die mikrogolf, net so een draai op ‘n slag en dan roer. Dit maak so ‘n dikkerige gel wat jy kan gebruik vir gom. Jy sal dalk jou sugar art eers moet stut met toothpicks tot dit hard word. Die heel beste is royal icing, dit word vinnig hard en hou forever. Sterkte met jou projek!

Nadia Hope
Ek versier troukoeke en gebruik royal icing om die goedjies mee vas te plak. Klits een eierwit styf met ‘n eletriese menger en voeg so koppie of meer GESIFTE versiersuiker by terwyl jy klits. Sit bietjie daarvan aan die blommetjie of wat jy wil plak, druk dit vir so rukkie vas op die koek en laat dit self droog word.

FOTO:  Sa-eeda Daniels

CARAMEL ICING
I got the caramel icing recipe from My Yellow Bluff. I looked at many, many recipes and this
one struck me as the most authentic. I am reprinting it here with a bit more detail and my notes.
Yield: Enough to frost 24 cupcakes with plenty left over (I filled my cupcakes with the extra
caramel)
2 1/2 cups sugar
1/2 cups unsalted butter (the original recipe called for margarine, but I only use butter)
3/4 cups evaporated milk
1/2 tsp vanilla extract

In a medium-sized saucepan over medium heat, mix butter, evaporated milk and two cups
of sugar.
Heat and stir until sugar dissolves. Do not allow to come to a boil.
Once sugar dissolves, reduce heat to low.
In a small cast iron skillet on medium-low heat, melt half cup of sugar – stirring
constantly until liquid and brown (as shown below).
Pour the browned sugar into the saucepan and quickly stir to incorporate.

Stir regularly until the liquid reaches the soft ball stage. It’s easiest to check for the soft
ball stage with a candy thermometer (the caramel should be about 235 F). If you don’t
have a candy thermometer, you can test by dropping a small amount of caramel into
water to see if it forms a soft ball (hence the name). It may take up to thirty minutes to
reach the soft ball stage. Here’s where the patience kicks in. Resist the temptation to
turn up the heat because the caramel can easily burn.
Let cool slightly. If you wait too long, the caramel will become difficult to spread.
Mix in vanilla.
Spread on caramel cake/cupcakes (or anything).
Posted by Johan Snyder

LEKKERSTE KOEK OF NAGEREG

Koek:
3 groot eiers
100 g sjokolade, gebreek (ek het Lindt gebruik)
375 ml sterk swart koffie (Instant Espresso)
5 ml vanilla
375 ml karringmelk
750 ml strooisuiker
625 ml koekmeel
375 ml kakao
10 ml koeksoda
3 ml bakpoeier
5 ml sout
180 ml olie
Klits die eiers en strooisuiker tot lig en donsig 5-10 min. Skink die warm koffie oor die sjokolade in ‘n bakkie en roer tot gesmelt. Gooi by die eiermengsel saam met die karingmelk en vanilla. Sif die droë bestanddele saam en voeg by, terwyl geklits word. Giet die olie in ‘n dun straaltjie by terwyl geklits word. Gooi deeg in 2 panne of ‘n groot oondpan bak 1 uur teen 150º. Laat die koek in die pan afkoel.

Bolaag:
500 ml room
1 bakkie marscapone
125 ml suiker
¼ koppie Kalua, of bietjie meer
5 ml instant Espresso poeier
5 ml vanilla
2 eetlepel kakao
Klop alles saam tot styf. Smeer oor koek, As jy nie lus is om koek te bak nie, breek ‘n pak choc chip koekies grof, gooi ‘n laag in ‘n bak en bedek met ‘n laag van die room mengsel. Herhaal  lae en laat verkieslik oornag staan.  Bedien as ‘n lekker yskastert.

Hierdie bo-laag is ook ‘n heerlike versiersel en vulsel vir groot koeke.

Bron en foto: Ilona Turner