ERMINE FROSTING
4 tablespoons flour / Maizina
1 cup milk
1 cup white sugar (or less if prefer)
200 g butter (room temperature)
1 teaspoon vanilla essence
Remove the butter the previous night from the fridge.
Mix the flour, milk and sugar in a pot to form a paste. Cook on low heat until it has the consistency of cooked custard. Turn off the flame and cool the mixture at room temperature.
When completely cooled, pass the custard through a sieve to remove lumps. Whip the custard with a hand whisk / electrical beater and keep aside.
Beat the butter ’till fluffy and light in color and doubles in volume. Add the cooled custard, 1 tablespoon at a time, to the butter while beating. Do this ’till all the custard is incorporated into the butter. Beat ’till soft peaks form, add the vanilla essence and mix.
Use this cooked icing to decorate cakes and cupcakes. Fill a piping bag and draw designs as desire.
Note – if you feel it’s very runny don’t panic, just keep the icing in the fridge until it sets again, then use.
If you left it in the fridge for to long and it became harder then you want, no problem just keep the filling at room temperature ’till it becomes according to your choice.
Use it all at once or keep in the fridge for 3 days. When needed, bring to room temperature, whip and use.
This icing is enough to cover a 15.5 cm round or square and 7.5 cm high cake.
Recipe posted by Lindi Ouwerling
Photo: Carli Fourie

BOTTERROOM VERSIERSEL
200 g sagte botter
450 g versiersuiker
1-2 eetlepels melk
1-2 teelepels vanilla

Meng alles saam tot glad en romerig. En versier soos verkies.  Werk goed in ‘n versierbuis.
Resep: Frances Smith

HOW TO SOFTEN HARD FONDANT
Heat Softening. A short stint in the microwave turns a hard fondant into a more pliable product. Place the fondant in a microwavable bowl and heat in five-second intervals. To avoid getting burned by hot fondant, wait until it is cool to the touch and then knead the fondant after each burst of microwaving.
Geplaas deur Anele van Wyk

SJOKOLADE VERSIERSEL VIR GANACHE OF SPUITSAK
1 koppie suiker
1 koppie water
60 ml kakao
60 ml maizena
5 ml vanilla essense

Gooi bymekaar en kook vir 5 minute tot dit dik raak.
Roer ‘n eetlepel botter en vanilla essense by.
Drup oor koek en laat afloop of laat afkoel en klits goed, dit werk dan soos versiersuiker in ‘n pypsak
Resep: Erna Jacobs

GEKOOKTE SJOKOLADE VERSIERSEL
100 g donker sjokolade, in blokkies gebreek
4 teelepels opgehoop koffiepoeier
500 ml kookwater
90 ml donker kakao
90 ml meel
250 ml suiker
10 ml vanieljegeursel
250 g botter/margarien

Giet kookwater en koffie oor sjokolade, roer tot sjokolade alles gesmelt het.
Meng kakao en meel met sjokolade mengsel.
Kook tot dik en glad. Plaas oornag in yskas om goed koud te word en te set.
Klits botter met vanielje geursel tot romerig, voeg sjokolademengsel in 2 dele by. Klits baie goed.
Gebruik soos verkies.
Resep en foto: Petré van Jaarsveld‎

MAAK JOU EIE VERSIERSUIKER
Versiersuiker is ‘n mengsel van verpoeierde suiker en mielieblom.
1 koppie suiker
2 eetlepels Maizena

Plaas in voedselverwerker en meng teen hoë spoed vir ‘n paar sekondes.
Resep geplaas deur Tienie Steyn

AMARULA CREAM CHEESE FROSTING
250 g cream cheese (1 brick)
115 g / ¼ lb (4 oz) / 1 stick softened butter
1-2 teaspoons Amarula liqueur
1½ cups icing sugar / confectioners/powdered sugar

Beat cream cheese, butter and Amarula liqueur with electric beaters until light and fluffy and well-blended. Slowly add ½ cup of icing sugar at a time, and beat until smooth and creamy. Check for consistency. If you prefer it thicker, feel free to add another ½ cup of icing sugar.
I prefer to not add it, as I am not keen on the extra sweetness. Liberally coat your cooled carrot cake with this moreish Amarula cream cheese frosting. Decorate and sprinkle a copious amount of chopped walnuts and add some maraschino cherries as well.
Recipe and photo: Esme Slabs

AMARULA AND CREAM CHEESE FROSTING
8 ounces neufchatel cream cheese (230 g)
½ cup salted butter
1 cup organic sugar, blended in blender to powder (add up to 1 more cup sugar if you prefer sweeter)
1 tablespoon Amarula cream liqueur
1/2 cup pecan pieces, garnish

Combine cream cheese and butter, beating until smooth. Add powdered sugar and Amarula.
Beat until fluffy.
Save pecans for sprinkling on top later.

Amarula Butter Cream Icing:
250 g butter
600 g icing sugar
100 ml Amarula

Beat the butter until pale and fluffy. Add half the icing sugar and half the Amarula. Beat well. Add the rest of the icing sugar and Amarula and beat A LOT. The more you beat, the fluffier it gets.
Recipes: Esme Slabs

KOFFIE SJOKOLADE VERSIERSEL
250 gram margarien (ek het Rama gebruik), klits tot romerig
3 opgehoopte sterk kitskoffie (net net opgelos met gekookte water)
75 gram kakao of volgens smaak
300 ml versiersuiker
melk, so bietjie bietjie op ‘n slag

As versiersel te slap is,  voeg versiersuiker by en as dit te styf is om te pipe sit nog ‘n bietjie melk by.
Jy kan droë bestanddele aanpas volgens smaak.
As ek lus is vir ‘n donker sjokolade versiersel, sit ek dubbel kokao in en los die koffie uit.
Foto en resep: Riana Creighton

FLUFFY PEANUT BUTTER ICING
½ cup butter, softened
1 cup smooth peanut butter
3 tablespoons milk, or as needed
2 cups icing sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Placed by: Yolande Potgieter
Photo:  Adam Cloete