Category Archives: Versiersel en Vulsels / Icing and Fillings

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SJOKOLADE CUPCAKES MET BUBBLEGUM VERSIERING

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

2015-05-15-sjokoladecupcakestested
SJOKOLADE CUPCAKES MET BUBBLEGUM VERSIERING
Apart – Klits 4 eiers, 1 kp suiker en 5 ml vanilla essence saam tot liggeel en romerig.
Apart – sif 375 ml koekmeel, knippie sout en 15 ml bakpoeier saam.
Apart – meng 125 ml olie, 125 ml kookwater en 30ml kakao saam.

Voeg dan om die beurt die olie mengsel en meel mengsel by die eier terwyl stadig klits.
Bak dan 25min teen 180ºC
Uit een beslag het ek 18 cupcakes gekry. Dan het ek die icing gemaak met witbotter en versiersuiker.  Klits die botter baie baie goed, dat dit lyk soos room, voeg nou die versiersuiker bietjies bietjie by en klits aanmekaar. Voeg nou blou kleursel en bubblegum essence by na smaak en versier met coco 1000’s op.

Resep en foto: Cariena Henrico

GUM PASTE RECIPE

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2015-05-12-gumpaste
GUM PASTE RECIPE

If you’re into making dramatic decorations for cakes out of gum paste, you may want to consider making your own. This recipe requires a few special ingredients that are sold in specialty cake stores, as well as on the Internet.

SPECIAL EQUIPMENT:
stand mixer
Ingredients
4 cups confectioners’ sugar, finely sifted (reserve 1 cup for later)
1 tablespoon gum tragacanth (or Gum Tex)
1 tablespoon liquid glucose
1 packet Knox powdered gelatin
4 tablespoons warm water Continue reading→

GUM PASTE

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gum paste
GUM PASTE

1/2 cup (125 g) fresh or pasteurized egg whites (about 4 eggs)
6 2/3 cups, divided (725 g + 100 g) confectioners’ (icing) sugar
3 tablespoons (30 g) tylose powder
1 tablespoon + 2 teaspoons (20 g) vegetable shortening
AN ALTERNATIVE INGREDIENTS LIST:
7 tablespoons (105 g) water
2 1/2 tablespoons (20 g) albumen powder (dried egg whites)
Soak the dried egg whites for approximately 20 minutes, stirring occasionally. Once dissolved, strain into mixing bowl and continue recipe. Continue reading→

GRANADILLA CURD

Posted on by Posted in Tuisgemaak / Home Made, Versiersel en Vulsels / Icing and Fillings Leave a comment

granadilla curdtested

GRANADILLA CURD
Foto: Wilna Dorfling
FOOD LOVERS RECIPES
250 ml suiker
125 ml botter gesmelt
3 jumbo eiers
¼ koppie vars suurlemoensap
¾ koppie granadilla sap/pulp (so 10 granadillas)

Voeg alles in glasbeker bymekaar en klits goed.
In mikrogolf by hoog vir 15 sekondes en klits goed.
Mikro vir 3 – 4 min en klits na elke 30 sekondes tot dik.
Dit word stywer as dit afkoel.
Tip : Giet pulp deur ‘n sif en forseer alles deur, krap onderkant af. Skep bietjie van die pitjies terug by die pulp vir die mooi.
Heerlik in flans met room, pavlova, pannekoek , cupcakes, koek en wortelkoek, was ‘n wenner by lemoenpoeding.
Ek maak myne in dubbelkoker op stoof, nie mikrogolf nie.

KONINKLIKE VERSIERSEL-Royal Icing

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2015-05-08-afeetkoeke-001testedBLOU

KONINKLIKE VERSIERSEL-Royal Icing
Om koekies aan karton te plak om dit te versier

1 eierwit
3 druppels suurlemoensap
175 g versiersuiker (330ml),gesif
Kleursel en geursel (opsioneel)

1. Meng die eierwit en suurlemoensap.
2. Voeg die gesifte versiersuiker lepelsgewys by en meng totdat dit puntjies vorm wat opstaan.
3. Kleur en/of geur indien verkies.
4. Maak die bakkie met versiersel dig toe, anders word dit hard en droog.

Nota:   Ek gebruik ‘n versiersak. Dit word nogal vinnig hard.

Resep en foto Ingestuur:  Hannetjie Snyman
2de foto van Frances Smith

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