Category Archives: Versiersel en Vulsels / Icing and Fillings

image_print

ROOI FLUWEELKOEK MET SNEEU VERSIERSEL

Posted on by Posted in Koeke / Cakes, Versiersel en Vulsels / Icing and Fillings Leave a comment

ROOI FLUWEEL KOEK MET SNEEU VERSIERSELROOI FLUWEEL KOEK MET SNEEU VERSIERSEL 2tested
ROOI FLUWEELKOEK MET SNEEU VERSIERSEL
Bron en foto:  Kiti de Jager
FOOD LOVERS RECIPES
2 koppies koekmeel (280 g or 500 ml)
2 koppies suiker (340 g or 500 ml)
½ koppies onversoete kakaopoeier (125 ml)
10 ml bakpoeier
5 ml koeksoda
3 ml sout
30 ml espressopoeier (goeie bakwinkel) of 1 shot gemaakte espresso
½ koppies kookolie
2 eiers
15 ml vanilla extract
15 ml suurlemoensap
2-3 eetlpels Super Rooi jel voedselkleursel. (Jel is ‘n moet, kleur is andersins verkeerd)
30 ml gouestroop in ‘n koppie, vul verder op tot 1 koppie kookwater } roer goed tot stroop smelt Continue reading→

EDIBLE WAFER PAPER ROSES

Posted on by Posted in Allerlei / Miscellaneous, Versiersel en Vulsels / Icing and Fillings Leave a comment

 

edible wafer rosestested

EDIBLE WAFER PAPER ROSES

Rose is made exactly the same way as as a fondant one the only difference is that the petals are made from wafer paper which is not easily found and expensive also there is a lot of wastage as it is paper . All you have to do is cut circles of three different sizes and glue them on one by one with water only around the base until a rose is formed.
The last couple of rows of the petals must be LIGHTLY moistened with water and it will curl the petals.water only around the base until a rose is formed.

Took a lot of practice and wasted a lot of paper as I also had to teach myself and finally the end result.

PICTURE AND DIRECTIONS Sabrina Merli

KARAMEL VERSIERSEL EN VULSEL

Posted on by Posted in Versiersel en Vulsels / Icing and Fillings Leave a comment

 

2015-06-12-karamelversierseltested

KARAMEL VERSIERSEL EN VULSEL
BESTANDELE

1 kop melk
3 eetl of 45 ml koekmeel
250 gr margarien of botter sag
5ml karamel essense
halwe teelepel koffiepoeier
250 ml karamel of bruin suiker verpoeier soos strooisuiker

METODE

Meng melk en koekmeel goed en kook dit tot dit dik word, roer gedurig laat prut vir omtrent 5 min. Haal van stoof af plaas kleefplastiek direk op mengsel en laat afkoel.
Klits botter saam met die karamel of suiker vir ontrent 3 min, gooi nou meelmengsel en karamel essens,koffiepoeier by en klits goed vir 5 min met elektriese menger.
Laat staan in yskas vir 15 min voor gebruik

SOURCE/PHOTO: Marie Grobler

BAR ONE SOUS VIR ROOMYS EN VERSIERSEL

Posted on by Posted in Souse / Sauces, Versiersel en Vulsels / Icing and Fillings Leave a comment

 

tested

BAR ONE SOUS VIR ROOMYS EN VERSIERSEL

Ek het ‘n beproefde resep:
1 groot bar one
½ slab bournville of ander donker sjokolade
250 ml room

Smelt alles saam in ‘n klein kastrol oor medium hitte.
Vir ‘n dikker sous gebruik minder room.
Vir koek versiering: bêre die sous in die yskas en wanneer baie koud, klits tot lekker lig en romerig, versier koek.

Resep: Barbara Swart

You cannot copy content of this page

DISCLAIMER: BY SUBMITTING CONTENT TO THIS WEB SITE, YOU ACKNOWLEDGE AND AGREE THAT THE TERMS AND CONDITIONS STATED IN THIS POLICY APPLY TO YOUR INTERACTIONS WITH ANY WEB SITE COMMUNITY AND THAT GOOD AND VALUABLE CONSIDERATION HAS BEEN PROVIDED TO YOU. IF YOU DO NOT AGREE WITH THESE TERMS AND CONDITIONS, DO NOT SUBMIT CONTENT TO THIS WEB SITE OR OTHERWISE ACCESS ANY COMMUNITY FEATURES ON THIS WEB SITE.