Category Archives: Versiersel en Vulsels / Icing and Fillings

CHOCOLATE MIRROR GLAZE

15g gelatine sheets
45g dark chocolate
110g water
65g double cream
65g Cocoa
210g sugar

– Soak the gelatine sheets in cold water for about 10mins
– Add to saucepan the water, sugar, cream and cocoa and mix well
– Bring to the boil
– Remove from heat and add chocolate until melted
– Remove excess water from gelatine by squeezing it with your hand and add to the glaze. Stir until melted
– Sieve to remove any lumps and air bubbles. Do this 2 or 3 times
– Pour over your prepared cake

RECIPE AND PHOTO BY Ilana Myburgh

Note:

You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling.

1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

MELKTERT VULSEL VIR CROISSANTE
8 Mini Croissante
½ koppie suiker
½ koppie koekmeel
2 groot eiers
2 koppies melk
1 hoogvol eetlepel botter
Knippie sout
Amandel geursel
Kaneel
Versiersuiker Continue reading→

SWISS BUTTERCREAM FROSTING
Hierdie is die heel beste botterroom versiersel wat ek nog gemaak het, en ek het al baie gemaak. Dit behou vorm en crust nie soos gewone icing nie. Maklik genoeg, solank jy ‘n staan menger het. Hand elektriese klitser kan ook werk maar jy klits en klits en klits (seker 10 minute) .

Swiss Buttercream
180 g fresh large egg whites  (6 Large)
300 g castor sugar  (1 + ½ cups) (normal sugar can be used)
240 g icing sugar  (2cups)
170 g solid vegetable shortening  (3/4 cup) room temperature
454 g unsalted butter (2 cups) room temperature
1 tablespoon vanilla extract or vanilla paste
Salt – pinch *( a dash of salt can heighten all these flavors – add at the end with the vanilla)

Cut butter and shortening in inch by inch blocks, leave out overnight to become room temperature.
Over a double boiler, in a large metal bowl whisk together the castor (or normal) sugar and the egg whites stirring constantly until the mixture reaches approximately 46 deg C (115 degrees F) or the sugar grains have dissolved and are no longer gritty between your fingers.
Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your icing sugar, and once you have achieved STIFF peaks meringue, add the icing sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in. Switch to the paddle attachment and blend on low speed until smooth. Meringue bowl must be cool to the touch before adding butter, otherwise you will just make butter soup.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in fairly fast, one block at a time. Meringue will deflate a bit at first and look as if it curdles, just keep going until all the butter and shortening is in and emulsified.
Add vanilla extract and salt.
Notes
– This recipe can be stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer
– If unsure about anything, watch the video (link at source)
After refrigeration or freezing:
– Take it out several hours or a day before you need it, and let it get to room temperature.
– Place entire recipe back on the mixer and with the PADDLE attachment on low- medium and let it mix.
– It will look as if it is curdled, don’t be alarmed this is normal, it will come back together eventually after beating.

Die source is Gretchen’s Kitchen.  Ek het hom al ‘n paar jaar in my arsenaal, weet nie hoekom ek hom nog nie geplaas het nie. Gretchen het nog die Woodlands Bakery gehad toe ek hom op haar blog gekry het. Sy is seker een van die beste pastry chefs out there.
Photo and tested:  Kiti de Jager

ITALIAN MERINGUE BUTTERCREAM

Makes 8 cups.

1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml / 430gr)
1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer

First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment. Continue reading→

HEERLIKE VERSIERING VIR KOEK OF TERT
Resep: Anne Snyman
FOOD LOVERS RECIPES
Hoe klink hierdie vir julle vir ‘n lekker versiering oor enige koek of tert (dit is seker ook maar algemeen bekend):

BOLAAG:
1 Blik karamel-kondensmelk (Onthou om altyd die karamel vooraf eers goed te roer tot glad, anders maak dit stukke.)
1 pakkie Butterscotch of Karamel kitspoeding
1 koppie melk
1 Sakkie orley whip of vars room
1 Flake/Peppermint Crisp
Smeer kondensmelk oor koek/tert.
Maak die poeding aan met melk en smeer bo-op die karamel.
Klits room styf en smeer bo-oor koek/tert.
Strooi gekrummelde flake/Peppermint Crisp bo-oor. Continue reading→

INSTANT POEDING VERSIERING
1 pakkie “Instant Pudding”( jou geur wat jy verkies)
1 koppie koue melk
¼ koppie versiersuiker
1 houertjie Orley whip room(verkoel)

Klits pudding ,melk en versiersuiker in groot mengbak vir 2 minute. Roer verkoelde Orley room by.
Hierdie resep hou vir 24uur in yskas en 2 dae in vrieskas.
Geplaas deur Zelda Tolsma

HANNATJIE SE KONDENSMELK VERSIERSEL
Probeer die ook baie lekker.
1 blikkie koue kondensmelk
240 g Stork Bake, sag maar nie gesmelt nie
1 teelepel vanilla geursel

Klits die kondensmelk en  Stork Bake tot wit en romerig. Voeg die vanilla geursel by.
Regtig baie lekker veral op sjokolade of wortelkoek.
Resep:  Hannatjie Vd Berg Pieters

Foto en nota Mariana Van Rooyen: Ek het dadelik gebruik na ek gemeng het. Maar dis nogals lekker stewig. Ek het nou die cupcakes in die yskas gesit want dis nogals warm vandag.