All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 x 250 ml whipped cream
A great frosting ….spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit…way less sugar too!
HOW TO GLAZE A CAKE
For a chic finish for your cake, try this glazing technique.
1 and 2/3 cups (250 g) pure icing sugar, sifted
Warm water
Set the cake on a wire rack over baking paper.
Sift the icing sugar into a bowl and add enough warm water to make a smooth dropping consistency. Set aside.
Make sure cake is completely cool, then pour the glaze in a steady stream in the centre of the cake letting some drip down the sides.
Use a palette knife to push the glaze over the sides if needed.
After the glaze firms slightly, transfer the cake to a serving plate using a large palette knife.
SOURCE: Taste.com.au – June 2013
CHOCOLATE WEDDING CAKE
Right, the wedding cake: its a long one.
Photos attached how I worked through it.
I had a friend make a stand to put on the base cake, just a bit higher then the flowers so they weren’t squashed.
The rolled chocolate sticks I obviously bought, I would have ended up slitting my wrists if I had to try make those!
This is the original recipe, I adapted the volume to make one 16cm tin and one 26 cm tin.
Chocolate Cake
1 ¾ cups all purpose flour
2 cups sugar
¾ cups cocoa powder (I used Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
½ cup vegetable oil
2 extra large eggs, room temperature (I used 2 large eggs and about half of another egg)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 180ºC. Butter and flour two 8 or 9 inch round cake pans.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee just until combined.
Pour batter into the prepared pans and bake for 35-40 minutes or until a cake tester comes out clean.
For the filling:
Chocolate Mousse
*Note – you can probably halve this recipe depending on how much filling you like. I prefer a very thick layer of filling and had just enough left over for some simple decoration for the finished cake, plus a couple extra spoonfuls for a taste test 😉
8 oz. bittersweet chocolate, finely chopped
2 tablespoons Dutch processed cocoa powder
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon whiskey
2 large eggs, separated
1 tablespoon sugar, divided into 1 1/2 teaspoons each
1/8 teaspoon salt
1 cup plus 2 tablespoons cold heavy cream
Combine chocolate, cocoa powder, espresso powder, water and whiskey in a medium heat proof bowl. Heat over a double boiler, stirring frequently until chocolate is melted and the mixture is smooth. Remove from heat and set aside.
In another medium bowl, combine the egg yolks, 1 1/2 teaspoons sugar and salt. Whisk until mixture lightens and thickens slightly (about 30 seconds if using an electric mixer). Pour the melted chocolate into the egg mixture and whisk until combined. Set aside until mixture cools to just warmer than room temperature.
In the bowl of a stand mixer fitted with the whisk, beat egg whites on medium speed until frothy; add remaining 1 ½ teaspoons sugar and increase speed to medium-high and beat until soft peaks form. Stir about ¼ of the egg whites into the chocolate mixture to lighten. Gently fold in remaining egg whites until only a few white streaks remain.
Using your now empty mixer bowl (no need to wash it), whip heavy cream until soft peaks form. Fold the whipped cream into the chocolate/egg white mixture until no white streaks remain. Cover and refrigerate until firm for at least 2 hours (or up to 24).
For the frosting:
Simple Ganache
5 oz. milk chocolate, finely chopped
4 oz. bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
6 oz. heavy cream
Place chopped chocolate and espresso powder in a medium bowl. Heat heavy cream in a saucepan over medium heat until just to a boil. Pour over chocolate and let sit, covered, for about 5 minutes.
Whisk cream and chocolate mixture until smooth. Cool until ganache is of spreadable consistency.
Recipe and photo: Kim Dijkman
SPIERWIT VERSIERSUIKER
Ek het hierdie gister probeer, by iemand gekry
2 eierwitte GOED styf geklits met 500 g versiersuiker.
Dit is spierwit en lyk soos die draai roomys.
Resep: Nelia le Roux
SJOKOLADE KOEK VERSIERSEL OP DIE STOOF
200 g (250 ml) suiker
25 g (50 ml) mielieblom
20 g (50 ml) kakao
7 ml kitskoffiepoeier
375 ml water
45 g (50 ml) botter of margarien.
Meng al die bestanddele saam in die boonste deel van ‘n dubbele kastrol. Plaas dit op kokende water en roer aanhoudend totdat die mengsel dik is; dit duur nogal lank. Laat dit afkoel. Smeer tussen koeklae of bo -oor koek.
WENK:
Ek het nie dit oor kookwater gedoen nie, ek het dit in ‘n kastrolletjie gesit en op medium hitte verhit en geroer en geroer en geroer, Later het ek gedink dit sal nooit dikker word nie, toe het ek dit bietjie warmer gestel totdat dit so liggies begin prut. Ek het dit vir ‘n minuut laat prut en toe afgehaal . As dit afgekoel is kan jy dit met ‘n lepel op die koek skep en dan smeer, dit sal langs die kante afloop , maar dit gee dit daardie genache effek. Dis regtig lekker en nie so soet soos versiersuiker nie. Probeer dit gerus.
RESEP EN FOTO: Erina Dell
Ek kan vir julle se wat ek doen om my maaskaas ferm te kry.
Klits ‘n derde blok wit margerien( kamertemperatuur) tot glad en voeg die versiersuiker by. Meng die maaskaas lepel vir lepel by tot dit na jou smaak is, ‘n Eetlepel of twee melkpoeier stabiliseer ook loperige versiersuiker. Ek hoop dit help.
Idee Hester Booysen
Die hoof bestanddeel vir die vulsels is gewone roomkaas. Onderste een het geroosterde klapper ook in, middelste amandel geursel en bo is my gewone mengsel met geroosterde pekanneute. Maak die neute sagter vir sny en bring die olie uit die neute uit wat die smake laat komplimenteer met mekaar.
foto: Jaco Bester
KUNSROOM
60 ml botter
60 ml kondensmelk
10 ml suurlemoensap
Klits alles goed saam tot lig en styf. Gebruik soos geklitse room.
Geplaas deur Rene Wessels
PRESIDENTSVERSIERSEL VIR TROU KOEKE
Hierdie versiersel raak nie kliphard en onsmaaklik nie
3 eierwitte
1 ½ lb versiersuiker (680 g)
3 oz skoon gliserine (85 g)
½ t Wynsteensuur (Tartaric Acid)
2 eetlepels kookwater
1 teelepel rooswater of vanilla geursel
Klits die eierwitte styf. Voeg die versiersuiker lepels gewys by en roer elke keer baie goed. Die geheim van ‘n goeie tekstuur lê in die aanmaak en veral die deeglike klits van die versiersel. ‘n Blakende wit versiersel van goeie tekstuur d.w.s. wat soos styfgeklitste room lyk, kan alleen verkry word as die versiersuiker deeglik ingeklits word en dit is weer alleen moontlik as daar nie meer as twee lepelsvol op ‘n slag bygeroer word nie. Die versiersuiker en eierwit moet nie net saamgevoeg word nie. Die suiker moet oplos en dit moet ‘n eenheid vorm. As die mengsel effens styf begin word, voeg die ander bestanddele by. Die hoeveelheid versiersuiker kan nie sekuur aangegee word nie, dit hang af van die grootte van die eiers. Dit moet nie te loperig wees sodat dit van die koek afloop as dit aan die kante gesmeer word nie
Bron: Food Lovers Recipes
Granadillasmeer is ‘n heerlike vulsel vir doppies, laagkoek of tert. Dit kan ook op skons gesmeer word, of in ‘n mooi versierde flessie is ‘n baie welkom geskenkie.
Halveer 12 granadillas en skep die vleis uit.
Klits 3 eiers goed in die boonste deel van ‘n dubbel koker.
Voeg die granadillavleis, 200 g witsuiker en 50 g botter by.
Roer die mengsel deurentyd oor stadige kokende water tot dik.
Bottel die smeer warm en verseël dit wanneer koud.
