Category Archives: Versiersel en Vulsels / Icing and Fillings

ORLEY WHIP GANACHE

125ml room  of Orley whip warm gemaak, 125ml sjokolade gesmelt in room. in yskas vir 2ure.
lekker styf geklits en bo-op gesit met bietjie milo oor gesif.
BRON: Igna Geoff Cilliers

SPARSHOLT APPLE CURD
Makes: 4 jars apple curd
400 g Bramley apples, peeled and cored
zest and juice of 2 lemons
225 g unsalted butter, chopped
375 g unrefined sugar
4 eggs, whisked

In a preserving pan, cook the apples until they are soft and then mash them to a fine paste. Continue reading→

MARSHMALLOW CREAM FROSTING

So lyk die cupcakes met die Marshmallow Creme. Die resep sê mens moet dit vir 3 minute klits maar ek het dit vir 20 minute geklits, want dit was baie loperig. Klits totdat jy kan sien dat dit dik genoeg is en sy vorm sal hou as jy dit met a spuitsak spuit op die cupcakes.

It works especially well on cupcakes. If you pipe it on, it stands up beautifully – much like soft serve ice-cream! And the taste… well it tastes just like gooey soft marshmallow fluff! In South Africa we get Cadbury’s “Sweetie Pies” chocolates with this marshmallow goo inside – and this frosting tastes just like it!

4 large egg whites
1 cup ordinary sugar (white or brown) Continue reading→

ROYAL ICING

Die regte hoeveelhede is:
2 eierwitte (ekstra groot eiers),
500g versiersuiker,
5-10ml suurlemoensap.

Continue reading→

PIESANG VULSEL VIR RANDKOEK-FLAN
6 eetlepels botter
½ koppie suiker
1 koppie fyn piesangs
1 eetlepel suurlemoensap
2 eiers geskei
¼ teelepel sout

Meng botter, suiker en eiergele
Voeg piesangs, sout en suurlemoensap by
Kook mengsel tot dik. Sit styf geklitse eierwitte by en meng.
Skep oor flan dop. Jy kan dit met room bedien.
RESEP: Sylvia Carstens

Flan resep
https://www.foodloversrecipes.com/2013/06/flan-randkoek/

PYNAPPELVULSEL VIR KOEKE EN FLANS
1/2 koppie wit suiker
4 eetlepels koekmeel
Knippie sout
1 Eier
1 Blikke fyn pynappel (of stukke)
3/4 Koppie pynappelsap
1 Eetlepel botter/margarien

Kook al die bestandele behalwe die botter/margarien in ‘n dubbelkoker (of vuurvaste glasbak op kastrol met kookwater) tot dik, roer gedurig. Roer botter by en laat afkoel om te gebruik as vulsel.

Resep:  Charlotte Verwey Da Silva
Foto:  Rina Kleinhans

Dark Chocolate Chips – 200 gm
Butter – 50 gms
Milk – 120 ml

Method:

Take milk and butter in a sauce pan and heat it up..

Bring this to a boil so that the butter melts..

Once the butter is melted switch off the flame and add in chocolate chips..

Leave this aside for 3-4 mins..Now using a whisk mix this slowly so that the chocolate melts..

When everything is mixed smoothly..Put this is the freezer for 30 mins.

Whisk this for every 10 mins..When it reaches the right consistency remove it out of the fridge use accordingly.

Yummy Tummy recipe – Recipe Source : Nigella.com

HOW TO SWIRL COLORED ICING FOR CUPCAKES

I don’t know if the universe has it out for me or what, but I swear to you all, the second I start making a conscious effort to eat healthy, I’m suddenly inspired to make all sorts of naughty treats. And not just inspired, like, “Oh, I really, really, really want to make some caramel corn,” but my brain suddenly starts putting together evil ideas for things I’ve never even made. I guess deprivation is great for inspiration, right?
I’m posting my scandalous little treat on Friday, but for today, I want to share a really cool tutorial. I kind of thought I was a genius until I told Sara what I was posting and she told me that she already has a tutorial all photographed. It’s kind of rough sharing a brain sometimes.
Not only is this super impressive (my 6-year-old told me that he thought the way my cupcakes were “designed” was awesome), but it’s a fun and easy way to implement different colors when you’re decorating cupcakes. Like for these Colorburst Cupcakes that Sara posted this last spring during March Madness. Continue reading→