MEYER SE BAR ONE SJOKOLADE GANACHE
200 g sjokolade, gekap
250 ml room
60 ml botter, in blokkies gesny
Ek het net n ekstra 100g Man Size Bar-One bygesit vir ekstra woema!
Yumm

Resep en foto: Meyer Combrinck

YOGURT ICING

I make this icing to go with some light pumpkin bars. It’s quite easy and I like the tang the yogurt gives it.

Minutes to Prepare: 5
Number of Servings: 48

Ingredients

*Powdered sugar (icing sugar)

*Fat free or light Vanilla Yogurt , I use the Danone fat free Vanilla but I have used a strawberry or other flavored one when I was out of vanilla yogurt.

*Vanilla Extract (I use the artificial type but to each their own)

Directions

I gradually mix the icing sugar into the yogurt and the vanilla,

When it is a nice spreading consistancy I stop adding powdered sugar.

Spread on your cookies or cakes or bars.

Number of Servings: 48

Recipe submitted by SparkPeople user MYKIDSANDI

FRIKKIE SE ROOMKAAS VERSIERSEL
Resep: Frikkie Jones
FOOD LOVERS RECIPES
125 g roomkaas teen kamertempertuur ( baie belangrik)
125 g botter teen kamertempertuur ( baie belangrik)
Knippie sout
250 g versiersuiker
1 teelepel vanilla geursel
1 teelepel suurlemoensap
Optioneel: 1 suurlemoen se skil fyn gerasper
Variasie:  Vir sjokolade versiersel voeg 60 ml kakao by.
Klits die botter tot donsig en glad.
Voeg die roomkaas by en klits weer tot glad.
Sif die versiersuiker, kakao (indien gebruik) en sout by en klits tot wolkerig.
Klits die suurlemoenskil en sap by en gebruik.
Genoeg versiersel vir 1 x dubbellaag groot koek

NAGEMAAKTE ROOM ALA HERMINA
Vanaand se nagereg. Heerlike Vanilla Muffin in helfte gesny.
Skeppie roomys bo-op en ander deel van muffin bo-op gesit. Ek het nagemaakte room heel bo-op.

60 ml Cremora of Ellis Brown melkpoeier (ek het Ellis Brown gebruik)
60 ml kookwater

Gooi kookwater by melkpoeier en roer totdat melkpoeier opgelos is.
Plaas in yskas om koud te word.
Klits tot dubbel in volume.
Ek het so klein bietjie suiker bygegooi.
Heerlik.
Foto en resep:  Ronel Muller Thoma

FATIMA’S CHOCOLATE CAKE AND BUTTER FROSTING
Ingredients
4 extra large eggs ( room temperature)
1 cup of sugar/ or brown sugar
1&1/2 cups of sifted cake flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
3 teaspoons of baking powder
1 tablespoon of vanilla essence

Method
With electric mixer , whisk eggs and sugar until light and creamy , about 3-4 minutes . Add the oil and vanilla essence , mix for few seconds , now put the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved in the warm water , pour the cocoa water and dry ingredients in the bowl now mix with a spatula or spoon till well combined . Do not overwork batter .

Pour batter in two buttered/ greased round baking pans and bake on 190 deg C in preheated oven for 25 minutes , check with toothpick or knife to see if it’s done baking , it will come out clean when you insert into cake . .

Cool completely in pan , take out and put in fridge to get extra cold for half an hour before icing .

Fatima’s delicious Chocolate buttercream frosting
Ingredients
300 grams of room temperature butter
300 grams of sifted icing sugar
80 grams of high quality cocoa powder
2 tablespoons of vanilla essence.

Method
With electric beater , first beat the soft butter for about 2 minutes , next add half of the dry ingredients that has been sifted and all the vanilla essence and beat for about 2 minutes. Next add the remaining sifted dry ingredients and beat for another 2 minutes.

Place in fridge for about 10 minutes before using on cakes

My tip – always use same amount of butter to icing sugar for the perfect balance in taste and smoothness . Always add vanilla essence to your buttercream frosting . Do not use white margarine as it gives off a synthetic taste .

Delicious!

RECIPE: Cape Malay Cooking with Fatima Sydow
PHOTO: Carmen Wentzel

WIT VERSIERING
250g wit wooden spoon
500g icing
5ml kleurlose vanilla
Klits eers botter en vanilla saam.
Gooi koppie vi koppie icing by en klits vir so 10min.
Dit is lekker lig romerig en fluffy

Resep: Elsa du Plessis

MOUSSE VERSIERSEL
500ml room warm to onder kookpunt.
Roer 300g van daai baksjokolade ‘discs’ in tot gesmelt.
Verkoel oornag.
Klits volgende dag tot dubbel volume.
Genoeg as bolaag vir twee koeke of as vulsel en bolaag.
Ideaal as poeding. Geen eiers.

Resep en foto: Veralda Schmidt

HOW TO STABILIZE WHIPPING CREAM
Technique Questions and Answers
A generous dollop of whipped cream makes dessert even more appetizing. But this delicious foam of air, water, and fat falls apart given any opportunity. Stabilizing the cream lets you pipe cupcakes, frost a cake, or just keep the whipped cream stiff during a car ride. Gelatin is preferred by professionals, but there are many other options that are easier to prepare and vegetarian-friendly.

1 cup (240 ml) Heavy cream, plus one of the following:
1 teaspoon (5 ml) plain gelatin
2 teaspoons (10 ml) nonfat dry milk powder
2 tablespoons (30 ml) powdered sugar
2 tablespoons (30 ml) instant dry vanilla pudding mix
2–3 jumbo marshmallows
Method 1
Adding Gelatin
Let gelatin thicken in cold water. Sprinkle ½ teaspoon (2.5 ml) plain gelatin powder into 1 tbsp (15 ml) cold water. Let the mixture sit for 5 minutes, or until the liquid is slightly thick.[1]
All amounts given are for 1 cup (240mL) heavy cream. This expands to about 2 cups (480 ml) after whipping.

Stir constantly over low heat. Continue heating and stirring until all the gelatin dissolves, leaving no lumps behind. Do not let the liquid begin to boil.[2]
Try a double boiler, which will heat the gelatin slowly and evenly.
A microwave is the fastest, but a little risky. Heat at 10-second intervals only, to avoid overheating.[3]

Let the mixture cool to body temperature. Remove from heat and let the gelatin cool. Wait until it reaches roughly the temperature of your finger.[4] Do not let it cool too far past this point, or the gelatin may set into a solid.

Whisk heavy cream until barely stiff. Whisk until thick, but not yet able to form peaks.[5]
Whisk in gelatin in a steady stream. Whisk constantly while pouring in the gelatin. If you leave the gelatin sitting in the cold cream, it may set into strings of solid gelatin. Continue whisking the cream as usual.

Method 2
Alternative Stabilizing Ingredients

Use powdered sugar. Most store-bought powdered sugar includes cornstarch, which will help stabilize the cream.[6] Replace the granulated sugar with an equal weight of powdered sugar.
If you do not have a kitchen scale, replace 1 part granulated sugar with 1.75 parts powdered sugar.[7] 2 tbsp (30 mL) powdered sugar is typically enough for 1 cup (240mL) cream.[8]
Whip the cream until soft peaks form before adding most ingredients. Adding sugar too early can reduce the volume and fluffiness of your whipped cream.[9]

Add dry milk powder before whipping. Stir in 2 tsp (10mL) milk powder for each cup (240mL) cream. This should add protein to support your whipped cream, without affecting the flavor.[10]

Mix in melted marshmallows. Melt two or three jumbo marshmallows by microwaving in a large bowl in 5-second intervals, or by carefully heating them in a large greased pan.[11] They’re ready when they expand and melt enough to stir together; remove from heat to avoid browning. Let cool for a couple minutes, then stir into the whipped cream once it’s formed soft peaks.
Mini marshmallows may contain cornstarch. This can help stabilize the cream as well, but some cooks find it more difficult to melt and mix in.[12]

Try instant vanilla pudding instead. Add 2 tablespoons (30 ml) instant dry vanilla pudding mix once soft peaks have formed. This keeps it stiff, but adds a yellow color and artificial taste.[13] Experiment with this one at home first, before you try it on your friend’s wedding cake.[14]

Mix crème fraîche or mascarpone cheese for slight firmness. Add ½ cup (120 ml) crème fraîche or mascarpone cheese to the cream after soft peaks form. The result is stiffer than usual, but not as solid as other stabilizers.[15] This will still work as a tangy cake frosting, but don’t try to pipe it.
This version will still melt just as fast in the heat. Keep it in the fridge or icebox.
Use the mixer attachment to gently break mascarpone into small pieces to avoid them flying out of bowl.
Photo:  Petre van Jaarsveld

OM EIERWITTE STYF TE KLOP

Vries die eierwitte haal uit ontdooi halfpad en klits styf.

Wenk: Malinda Marjee Walker

MAKLIKE SJOKOLADE VERSIERSEL VIR KOEK OF KOLWYNTJIES
Bron: Tessa
Foto: Adam Cloete
FOOD LOVERS RECIPES
80 ml kakao
125 – 180 ml yskoue ingedampte melk óf room
250 ml gesifte versiersuiker
5 ml vanieljegeursel
3 ml kitskoffiepoeier, opgelos in 15 ml kookwater, opsioneel

Laat koek afkoel.
Klits al die bestanddele vir die versiersel goed saam.
Laat staan vir ‘n paar minute en skep oor die koek.