LIEZL’S JELLY FROSTING

1x 75gr package Jelly any flavor (NOT sugar free)
2/3 cup white sugar
1 tsp vanilla
1 egg white

Put all these ingredients in a stand mixer with whip attatchment then turn it on high adding 1/2 cup of BOILING water
Mix 7 minutes
This is great on a cupcake
(Tastes a bit like whip cream mixed with jello.)
Source: Happier than a pig in mud
Photo: Liezl Frauendorf
http://happierthanapiginmud.blogspot.co.za/2012/01/jello-frosting.html?m=1

BUDDY’S CHOCOLATE FUDGE FROSTING

Ingredients

1-1/2 Cups Unsweetened Chocolate Coarsely chopped
6 Tablespoons Whole Milk
6 Tablespoons Cocoa Powder
1 Teaspoon Instant Espresso Powder
12 Tablespoons Unsalted Butter Room temperature
1-1/2 Cups Confectioners’ Sugar
1-1/2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt

Yield: 2-1/2 cups

Directions

Place coarsely chopped chocolate in a heat proof bowl set over simmering water (bowl should not be touching water). Turn off the heat; stir occasionally until chocolate has melted completely. Pull off heat, set on countertop, and let chocolate cool to room temperature, about 30 minutes.
Heat milk to a quick boil on stovetop or in microwave, remove from heat and add espresso powder and cocoa powder; stir until cocoa is dissolved and free of lumps.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, vanilla and salt on medium speed until pale in color, about 5 minutes.
Add cooled melted chocolate and beat on low speed until combined scraping down the sides of the bowl as needed.
Beat in the cocoa mixture just until combined.
Cover and allow to cool in the refrigerator until frosting firms up but is still spreadable, about 1 hour.

Source and Photo: Cake Boss
http://www.cakebossbaking.com/recipes/classic-fudge-frosting/

SUIKER KOEKIES WAT NIE SPREI NIE
227 g ongesoute botter, kamertemperatuur (baie belangrik) – sowat een koppie
250 ml suiker, in voedselverwerker fyngemaak, of strooisuiker
2.5 ml sout (los uit as jy gesoute botter gebruik)
1 groot eier
1 groot eiergeel
10 ml Vanilla
350 g (of 2.5 x 250 ml) koekmeel

Resep bevat GEEN rysmiddel nie, anders sprei die koekie en raak uit fatsoen.
Room botter en suiker tot lig, en voeg eiers, vanilla by tot baie goed gemeng. Voeg meel by en meng tot net goed gemeng, moenie oor-verwerk nie. Deel in halwes of derdes, druk elke deel plat en maak toe met kleefplastiek. Bere in yskas vir ten minste 1 uur, maximum 2 dae. Kan gevries word maar gebruik binne 2 maande
(WENK: As jy dit dadelik gaan gebruik, rol uit tot 0.75cm dik tussen twee lae bakpapier voor jy dit in die yskas sit. Dit koel vinniger af, en jy druk uit sonder om weer te sukkel om koue deeg uit te rol.)
Rol uit tussen 2 lae bak papier, lig die papier af en toe. Dit help dat jy nie ekstra flour inmeng en die koekies te krummelrig raak nie. Rol uit tot driekwart cm dik, druk fatsoentjies uit en lig versigtig met ‘n metaal spaan en plaas op bakpapier op ‘n bakplaat. Sit intussen die oond aan op 180 grade celcius. Moenie verskillende groottes op dieselfde bakplaat sit nie, anders sal sommige verbruin in die tyd wat die grotes gaar bak.
Plaas die koekies weer vir 30 minute in die yskas of 15 minute in die vrieskas. Dit help dat die fatsoen behoue bly en die koekie nie uitsprei nie. Bak tussen 10 en 13 minute tot goudkleurig (nie bruin) – tyd hang af van jou oond en ook hoe groot die koekies is. Sit op rakkies om heeltemal af te koel voordat jy versier.
Maak solank jou royal icing (koninklike versiersel klink net weird) sodat dit kan staan en die borrels uitgaan.

Royal Icing

3 eierwitte (of 45 ml eierwitpoeier gemeng met 90 ml water)
500 g suiwer versiersuiker (nie die mengsel met maizena in nie)
5 ml vanilla (gebruik deurskynende vanilla as jy spierwit versiersuiker wil he, of enige deurskynende geursel
Meng die eierwit, suiker en geursel op lae spoed tot alles goed gemeng is. Klits teen hoe spoed met K klopper of bree kloppers (nie draad wat jy eierwit en room mee styfklits nie) vir tot 2 minute. Die doel van dit is, jy wil dit tot stywe punt stadium en spierwit he, maar met so min moontlik lug ingeklits. Plaas in ‘n lugdigte bakkie, maar met ‘n velletjie bakpapier of kleefplastiek reg teen die versiersel. Laat staan vir ten minste 2 ure (so jy moet dit dalk eerste aanmaak). Dan roer jy dit na 2 ure versigtig sodat van die lug wat ingeklits is ontsnap. As jy die lepel omkeer, sal dit nie val nie, daai dikte.
Nou begin die pret. Jy gebruik hierdie mengsel (sommige sjefs noem dit “gom”) om die buitelyn en ook die flooding aan te maak, deur meer water by te voeg, half teelepel of soos ek maak, met ‘n sproeibottel. Die buitelyn moet dun genoeg om deur jou dunste versierpuntjie te kom. As jy nou die lepel uitlig uit die bak, sal dit in groot klompe van die lepel afval tot in die bak. Dan “outline” jy jou prentjie op die koekie, laat dit bietjie hard word (‘n baie lae oond, 70 grade max) of dehidreerder help dit vinniger aan. Na so 30 minute kan jy die koekie invul of flood, met ‘n nog dunner weergawe van die uitlyn. Dit moet nou in ‘n dun stroom van die lepel afdrup, dikte van heuning. Gebruik ‘n dun naald of tandestokkie om die flooding in al die hoekies te kry, en borrels te breek. Skud jou koekie om borrels uit te bring.
Plaas jou koekie onder ‘n waaier of in jou oond (ek sit hom af as ek hulle insit) of dehidreerder vir 12 ure. Dan kan jy begin versier.
Jy kan koekies soos myne maak (google Mezamanna om te sien waar kry ek inspirasie) deur jou outlining icing effe dunner te maak maar baie min. As jy vloeibare kleur gebruik kan jy dit sommer met dit dunner maak.

Foto: Kiti De Jager

VULSEL VIR KLEIN KOEKIES, KOFFIE EN VLA
Hierdie vulsel is die beste. (Bron onbekend)
½ koppie kondensmelk
250 g maragarien
1 koppie suiker
1 teelepel Vanilla geursel
1 teelepel koffie (Vir koffie koekies)
Kook kondensmelk botter en suiker saam. Roer tot mengsel kante van kastrol verlaat. Verwyder van stoof. Voeg die geursel by. meng deur en laat heeltemal afkoel.
Smeer tussen koekies.

Bron en Foto: Maxie Visser

BAR ONE ICING- VERSIERSEL

1 groot bar one
50 g bourneville sjokolade of goeie donker baksjokolade
250 ml vars room

Sny die bar one in stukkies gooi in n swaarboom kastrol. Voeg die donker sjokolade en room by. Smelt oor n matige hitte terwyl jy dit roer. Pasop vir aanbrand. Sodra al die nougat van die bar one gesmelt is sit die hitte af. Laat die mengsel oornag in die yskas. Dit moet baie koud wees. Klits die mengsel tot lig en romerig. Smeer elke cupcake met n bietjie karamel en versier met die icing. Bewaar in die yskas tot benodig.

Bron : Barbara Swart

COKE CHOCOLATE CAKE WITH CHOCOLATE FUDGE TOPPIN
Source and photo: Dunia Van Rensburg McMaster
FOOD LOVERS RECIPES
220 g soft butter
395 g sugar
2 xlarge eggs
125 ml buttermilk
250 ml coke
10 ml vanilla
500 ml cake flour
60 ml cocoa
5 ml bicarbonate of soda
5 ml salt
Turn oven onto 175ºC and grease and line an oven dish. I used 3 x 7 ” cake tin and the rest in another tin for the layer under the cupcake.
Beat sugar and butter till just mixed, add eggs and just mix into sugar, sift flour, salt and bi-carb together and add alternately with vanilla, coke and buttermilk (all mixed together) I just use a spautla till it all mixed together. Then turn the mixer on high and beat it all about 2 minutes till all nice and smooth. Pour into tin and bake for about 35 minutes turning half way. Use tester to see if cake is done. leave in pan to cool.
Chocolate fudge topping:
125 g dark chocolate, melted with 80 ml ideal milk.
Mix till smooth then add 200 ml sifted icing sugar and mix till no lumps. Put in freezer till it gets cold and thick,  pour over the cake, helping it down the sides.
Put the cake into fridge to set and decorate as you want to 🙂
Enjoy just remember ….. creativity is at your finger tips and in your mind, no 2 cakes will come the same …… enjoy

I made 2 layers, cut it in half and put caramel between the layers, then used fudge icing and melted a Cadbury 5star chocolate with a little cream and poured it over the cake to drizzle down the sides, Topped it with flaky, crunchy caramel popcorn, maltese chocolate balls and a macaron

MADEIRA CAKE WITH STRAWBERRY AND CREAM CHEESE TOPPING AND FILLING
250 g soft butter or stork bake
410 g sugar
5 extra large eggs
360 g cake flour
10 ml baking powder
5 ml salt
10 ml vanilla
250 ml milk
Turn on oven to 190 ºC and grease and line pans.
Beat eggs and sugar till light and creamy.Add eggs one at a time and beat in well, sift flour, salt and baking powder and add alternately with milk and always ending with flour.
Add vanilla and beat into cake.
makes 3 x 8 inch tins.
I baked it in my oven dish and the top one I used the cupcake tin.
Bake for between 25-45 minutes depending on tins used. Test to see if cooked then turn out and let cool.

Yoghurt and cream cheese topping:
1 tin condensed milk
60 ml lemon juice
175 ml strawberry full cream yogurt
125 ml room temperature full cream cream cheese
250 ml stiffly beaten cold cream
Mix lemon juice into condensed milk till smooth and thick.
Add cream cheese then yoghurt and mix all till smooth, then add beaten cream . Refrigerate till needed. In a piping bag, it is easier to use.

Make 2 or one maderia cake, cool and cut one in half. (if using 2 with strawberries in middle, cut the middle out) then place half cake on plate.
Cut the piping bag and pipe a ring round the cake. Put strawberries around, then place ring cake layer on top and pipe another ring of topping and put strawberries around.
Fill the hole with strawberries, till slightly sticking out on top, place the other half cake on top and fill up with the rest of the topping and finish off with strawberries around …… and there you have it.
If you want to use only one layer, make half the recipe, cut cake in half, put topping on with strawberries, place the other half cake on top, add topping and strawberries ……. and there you have your strawberry cake and surprise, refrigerate before using so it can firm up again.
enjoy!!
Recipe and photo: Dunia Van Rensburg McMaster

CHICKPEA WATER MERINGUES
1 tin chickpeas (Drain and reserve the brine/water)
pinch of salt
250 g castor sugar
1 tsp (5 ml) vanilla

Beat chickpea water until foamy, add pinch of salt and beat until stiff.
Gradually add 250 g castor sugar, 1 tsp (5 ml) vanilla essence.
Drop spoonfuls on a baking tray and bake for 90 minutes. At 120 degrees C until crisp.

Source : Rosalyn Kotze

EGGLESS ROYAL ICING

Ingredients
9 tbsp chickpea brine (the water drained from a can of chickpeas)
500g / 4 cups icing sugar, sifted*
2 tsp vegetable glycerine (optional)

Instructions

Whisk the chickpea water with an electric mixer until foamy and then add 400g of the sugar to the mixture and continue to mix on high speed until the mixture is thick and glossy.
Stir in the glycerine and rest of the sugar, mixing until soft peaks are formed.
To make the icing thicker, add more sugar and to thin it out, add more chickpea water.
The mixture should keep for a couple of days, covered at room temperature.

Notes
*To make this sugar-free, use equal amounts of powdered xylitol
Source and Photo: Wallflower Kitchen

COCONUT FROSTING
1 can coconut milk
2 teaspoons maple syrup
½ teaspoon vanilla beanPlace can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
Add vanilla and maple syrup to the cream
Whip the cream for a couple of minutes with an electric mixer until it is fluffy

SOURCE: Casey Jade