MAGDA SE LEKKER ROOMKAAS VERSIERSEL
Resep en foto: Magda van der Merwe
Tweede Foto: Johan Scheepers
FOOS LOVERS RECIPES
Ek het die naweek n baie lekker roomkaas versiersel gemaak
Klop baie goed saam:
2 houers roomkaas
1 koppie versiersuiker
2 teelepels vanilla geursel
Klop dan 350 ml vars room styf en vou dan die roomkaas mengsel daarin, klop dit net vinnig weer deur met elektriese menger. Heerlik donsig en lig en nie te soet nie.
KARAMEL VERSIERSEL VAN KITSPOEDING
Resep en foto: Rina Kleinhans
2de foto: Elsa du Plessis
FOOD LOVERS RECIPES
Ek het die Karamel versiersel gemaak, maar butter scotch poeding gebruik en dit was regtig heerlik en is oorgenoeg vir vulsel en bo-op ‘n dubbel laag koek of ‘n pankoek. Ek het sjokolade bo-op gerasper , wou room rosies opsit maar dit was vir die manne op die site. Ek kan hierdie versiersel regtig aanbeveel dit is regtig nie so walglik soet nie
1 pakkie karamel kits poeding net so droog
1 blikkie caramel
250 ml room
Gooi alles in die mengbak van jou menger, meng baie goed en vinnig vir 5 min, laat staan vir ongeveer 10 min, meng weer lekker vinnig en smeer op die koek.
Geniet hom.. en lek die vingers ook af
Nota: hierdie versiersel sal baie goed werk in ‘n icing bag op cupcakes
Hierdie resep gebruik vir die koek
http://www.foodloversrecipes.com/2013/05/markdag-plaatkoek/
HOW TO FIX AND PREVENT FONDANT DISASTERS
Cracked, lumpy, dry or torn fondant is an absolute nightmare when all you want is for things to go smoothly (pun intended). So many different factors from humidity and environment to an unfamiliar brand of fondant can work against you when it comes to covering cakes.
With our top tips for working with and preventing fondant disasters, you’re cake decorating experience is bound to be less bumpy!
Read on for our tips on repairing and preventing fondant disasters.
Tip no. 1: Sheer perfection
One of the first and, possibly, most important tips we can offer in order to avoid any fondant mishaps is to get your actual cake and cake structure perfect. For super sleek covered cakes you need super sleek buttercream smothered or ganache covered cakes.
Use good quality scrapers, turntables, palette knives, cake pans with sharp edges and excellent ingredients! Working with fondant for beginners doesn’t have to be difficult — just make sure you master the basics!
Tip no. 2: Perfect match
Making sure that you’re using the perfect fondant for you is essential. People prefer lots of different things so test out lots of different brands and recipes and stick to your favorite.
Sometimes it’s unavoidable if you’re out of ingredients, time or if your usual brand is out of stock, but be prepared! Fondant texture is very important — test fondant based on taste, appearance, texture, cost, ease of use, how it takes color and consistency.
Tip no. 3: Don’t crack
A common fondant annoyance is finding your, otherwise, perfectly covered cake has unsightly cracks around the edges. This happens when your fondant begins to dry due to either being overworked or being unprotected from the elements. Here’s a couple methods for preventing that:
If you’re dusting your surface with confectioner’s sugar swap to cornstarch or shortening, as these dry out fondant much less. Or why not try a non-stick fondant rolling mat?
If you need to add some moisture into fondant that seems dry before you’ve even kneaded or rolled it, try adding either shortening or glycerine into the fondant.
If you feel too scared to try our above remedy on your cracked fondant then get creative and re-think your design. Sketches and initial designs are always so much easier to whip up than an actual finished cake, so take a little creative license and think on your feet. Add a small fondant border, change the positioning of a floral spray slightly or think about working your fondant misadventure into an attractive fondant texture (like quilted fondant!).
Tip no. 4: Rub it in
If your fondant has small cracks that have appeared and you cannot re-cover your cake why not try lightly rubbing the cracks in the opposite direction of the rifts. If the warmth and friction of your fingers isn’t working and you’re lucky enough to be working on a white or ivory colored cake try to ease lightly disguise the splits with a small amount of vegetable shortening. Square cakes are notoriously harder to cover with fondant due to the super sharp corners.
Our advice is to practice on dummy cakes until you gain confidence and also smooth the fondant on the sides of your cake upwards not downwards!
Tip no. 5: The more the merrier
One of the worst things to happen to an otherwise smoothly iced cake are bumpy and awkward pleats that can be found creeping around the cake’s bottom. One great way to avoid this is by using and rolling out more fondant that you really need.
Pleats tend to happen when you panic and see how little fondant you actually have around the perimeter of the cake before you’ve even really smoothed it to the sides. Having more fondant rolled out means that you have more to play with.
Imagine icing a cake and finding that you have 3″ more fondant than you need and then imagine how neater your bottom edge with be because of this! Making sure that you roll out and use more fondant than needed is especially important with covering deeper tiers for obvious reasons. With larger or deeper tiers rolling out a larger area of fondant is like a helping hand!
One of the best and most important pieces of advice we can offer is the age old saying that practice makes perfect. Using dummy cakes is a good start due to the sharp corners and convenience, however, nothing will quite prepare you for covering cakes quite like a real cake!
Hopefully, with these essential tips your cake decorating experience will become a smoother experience!
Posted by Felicity and Krystle – Craftsy
BUTTERCREAM
INGREDIENTS
300g caster sugar
5 egg yolks
500g butter, softened
METHOD
For the butter cream, dampen sugar with a little water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121°C).
Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer). It has to be the SAME temperature as the butter.
Once cool, gradually add butter and flavouring of your choice, beating until well combined.
SOURCE: Gary Mehigan Masterchef
PHOTO: bbcgoodfood
DASSIE SE VERSIERSEL VIR CUPCAKES
250 g margarien(sag maar nie gesmelt)
500 g versiersuiker
1 teelepel karamel geursel
1 eier
Klits bogenoemde goed saam.
Ek klits tot dit amper wit is.
Versier soos verkies
Enjoy.
FOTO EN RESEP: Dassie Meyer
MOCK CREAM
Mock Cream is a popular alternative to real cream but it also lasts a bit longer if you need to make a birthday cake in advance. You can add any colours or flavours you like – but this is a standard vanilla version.
serves 8
4 tbsp Butter
4 tbsp Caster Sugar
4 tbsp Boiling Water
4 tbsp Milk
1/2 tsp Vanilla Extract Or Vanilla Essence
Using electric beaters cream the butter and sugar together until light and fluffy.
Whilst continually beating, slowly add the boiling water alternatively with the milk until all the sugar is dissolved and the mixture is smooth.
Add the vanilla extract and any colours or flavourings you desire.
DIRTY ICING HOW TO CRUMB COAT A CAKE
Sometimes learning and perfecting the basics is the best way to get ahead in this world! A well done crumb coat can change the final look of a decorated cake, bringing its overall effect from “neat” to “WOW!” So, what is a crumb coat? A crumb coat is the base coat of icing on a cake. It is also referred to as dirty icing a cake. Generally there are at least two layers of buttercream icing spread on a cake; the first is the crumb coat, which seals in the crumbs.
That way no crumbs can get into the second layer of icing and make your cake look dirty or rough. You can then add an additional second coat to give it a nice uniform look. When you’re learning how to properly ice a cake, the crumb coat is the first place that you start.
MATERIALS
Your cake (it should be well chilled)
A leveler, or a long serrated knife
Offset spatula
A scraper
Turntable
Buttercream of your choice
A clean, empty bowl or extra cake pan
Before you begin, make sure your icing is stiff; you should be able to scoop it up with your spatula and turn it upside down over the bowl without it falling or sliding back into the bowl. The icing should hold its shape perfectly. The first thing you need to do is level your cake. All cakes need to be level or you will get cracked cakes that will not hold their shape. For smaller cakes I use a leveler which can be found at a craft store. If you do not have one you can use a long serrated knife to very carefully cut the top off your cake.
Once you have topped all of your cakes, you are ready to start stacking!
Start by spreading a thin layer of icing on your cake board. This way your cake will stick to the bottom of your cake.
Place your first layer on the board and plop a big dollop of icing right in the middle. Spread the icing carefully. Always add more icing than you think you need. It is much easier and cleaner to remove icing then add it.
Once your icing is nice and flat, you can stack the second cake. If you only have two cakes, turn the cake over so the bottom of the second cake is now the top of the cake. This will greatly reduce the amount of crumbs you encounter.
As you can see, I repeated everything for the second cake and flipped my top cake so that it is upside down.
Once you have filled your cake, use your offset spatula to smooth your excess icing into the cake. This is where you fill any gaps on the sides, if there are any, and make sure your layers are stacked properly. Now is also the time to get out that extra bowl.
One of my tricks to getting a really nice crumb coat is to have an extra bowl. Anytime I get crumbs on my spatula, I wipe the icing into my extra bowl. I always make sure to keep my real bowl full of icing “crumb free,” this way. It is the best way to reduce crumbs.
Now that we have spread the excess icing around and off the cake, we can begin spreading on the crumb coat. Again, always start with more than you need. I like to spread icing on the sides of the cake, then the top. Turn your turntable with one hand while you hold your spatula at 90 degrees. If there are gaps or holes, fix them and keep going.
If you find your cakes are sliding around and won’t stay stacked properly, get them stacked as best you can and then place them in the fridge to harden the buttercream. After about 20 minutes, they should stay put and you can continue crumb coating your cake. Once you have a nice thick coat of icing, use your scraper and hold it flat on the turntable so it is against the side of your cake. Then turn the turntable and the scraper to make a nice, smooth coat of icing.
After finishing the edges of the cake, you will have peaks on the top edges of the cake. Just use your scraper or spatula to draw the peaks into the center of the cake; then smooth again. You now have a nice crumb coat! But let’s not stop there. I find that putting fondant on a cake is like wearing spandex pants, it’s just not going to hide the blemishes no matter how much you want it to!
So what do we do? We make a really beautiful second coat of buttercream. It doesn’t need to be thick, it just needs to even out the blemishes that are always part of a cake. Start by refrigerating your crumb coated cake. You want it nice and chilled. Leave it in the fridge for atleast 20-30 minutes to get the buttercream nice and firm. This will help the cake hold its shape when adding the second layer of buttercream. Once your cake is chilled, pull it out and cover it with buttercream.
Cover it evenly with buttercream using the offset spatula and then use the bench scraper to smooth the edges.
You now have a beautifully smooth crumb coated cake!
Place it in the fridge to chill. I always let mine chill for about 20 minutes so that the buttercream hardens. Then I wrap it in at least two layers of plastic wrap and place it back in the fridge to chill completely overnight, before covering it with fondant. You are now ready to create all sorts of amazing cakes!
RED VELVET GLAZE MADE WITH WHITE CHOCOLATE AND CREAM CHEESE
Ingredients:
2 packets ( 200 g ) cream cheese
350g white chocolate
250 g butter, at room temperature
Method:
Melt the white chocolate and allow to cool to lukewarm. Beat the cream cheese in a large bowl, until fluffy. Gradually add the melted chocolate to the soft butter and beat until it has the consistency of whipped cream. Fill and glaze the cake.
Photo by Susan Nieuwenhuis.
Recipe translated from Allrecipes dot NL by Charmaine Timmerman.
RED VELVET CUPCAKE CREAM CHEESE FROSTING
Very easy and delicious
1 cup cream cheese
1 cup icing sugar (use less if you do not want it so sweet)
1 tablespoon butter
Mix everything well.
Resep: Dedre Botes-Ziekenoppasser
CREAM CHEESE FROSTING ALA SA-EEDA
125g stork bake
3 cups icing sugar
1/2 tub simonsberg cream cheese
1 tsp vanilla essence.
Beat butter till creamy, then add the rest of the ingredients and mix well.
Resep en foto: Sa-eeda Daniels