WINTER2013IssuE 22Wintermagic
E N d l E s s p o s s I b I l I T I E s
Home Industries & Informal Markets
... it’s all the fashion
Multi-layercakes
HOW TO make:
ITAlIAN meringueicing
With compliments from Huletts
Making Every Day Sweeter
Est. 1892
With compliments from Huletts Sugar Met die komplimente van Huletts Suiker
Dear Members of Home Industries and Informal Markets
The feedback we get from so many Home Industry shops is a vital part of our communication with you. We send out copies of the magazine to almost 400 shops and the team personally delivered the last tissue to more than 100 shops in and around the major centres. It was a wonderful opportunity to meet so many of you and to be invited in for a cup of tea and a slice of cake that we knew hadn’t come off a factory conveyer belt! Thank you for your very positive comments about the magazine, your appreciation of the recipes and suggestions for future issues, as we aim to give you real value in every issue.Handmade and home produced goods have never been more sought after. Growing our own vegetables, artisanal beer, home baked goods are all in demand and these trends are very good news for the Home Industry business. You only have to look at shopping malls where more and more Home Industry shops are being located and holding their own, even though they are competing with the big supermarkets.
Another exciting development is the expanding market for Home Industries. The enormous growth of the ‘coffee culture’ has seen consumers wanting quality food that is not mass-produced and this is an excellent opportunity for Home Industries to supply home-baked goods to trendy restaurants and coffee shops. Food markets are everywhere, from the suburbs to country towns. Customers visiting these markets want homemade items, whether it is jams, soups or cakes. They are a lot less price sensitive and enjoy the artisanal aspect of the goods, creating another market for ‘kitchen table’ businesses!
The latest hot trend in baking is multilayer cakes and we’ve got some great ideas for you in this issue on pages 12 – 19. One trend that will never go out of fashion is South Africa’s love of Koeksusters! With the huge success of our Koeksuster competition last year we have increased the prizes for this year’s competition to a massive R100 000! Make sure you get all the details on how to enter on page 24 – 25.
Our very handy Hulett boxes continue to be in great demand. We’re delighted that you find them so useful and practical with 60 000 being supplied in 2012! To find out how you can order your boxes turn to page 27 . We at Huletts are always looking for ways to help you add value to your business. Promoting your brand and your name is very important in these competitive times and Ermelo Tuiskoek is the first Home Industry to make use of the Huletts price labels. Turn to page 46 to find out how you can use the Huletts price labels to benefit your shop.
Warm good wishes to you all.Mathilda Pansegrouw
28inspirationalrecipes
6 Lightly flavoured orange cake with chocolate ganache
8 Preserved clementine’s
10 Pear and marzipan
12 Three layer lemon cake
14 Multi-layer cake with Italian buttercream
18 Crepe cake
20 Espresso cupcakes with mascarpone topping and spun sugar hazelnuts
Contents
44
36
10
12
26
22 Peanut butter biscuits
24 Huletts koeksister champion 2013
26 Health squares
27 Handy Huletts boxes
28 Home industries visited
30 Know your sugars
32 Medal cookies
34 Meringue swirls
36 Coconut marshmallows
38 Black cup cakes
40 Chocolate and nut shortbread
42 Salted chocolate biscuits
44 Beautiful baby cakes
46 Huletts co-sponsored price tags
Huletts 6 Huletts 7
lightly flavoured orange cake with chocolate ganache
ingredients280g (500 ml) cake flour170g (330ml) Huletts Castor sugar10ml baking powder1ml salt125ml cooking oil125ml freshly squeezed orange juice5ml grated orange rind2 extra-large eggs2,5ml vanilla essence
MetHOdPreheat the oven to 160ºC.Coat a 23cm diameter baking tin with cooking spray and set aside. Sift the flour, castor sugar, baking powder and salt into the bowl of a food mixer fitted with a plastic blade. Add the oil, orange juice and rind, and mix thoroughly. Beat in the eggs and vanilla essence, and spoon the batter into the prepared tin. Bake for
50-55 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Turn out onto a wire rack to cool. Place cooled cake in the deepfreeze for one hour before covering with ganache.
ganaCHe250ml thin fresh cream300g dark chocolate, chopped100g unsalted butter Huletts icing sugar for dusting
Place the cream in a small, heavy -based saucepan. Bring to the boil and immediately remove from heat. Place the chocolate in a small bowl and pour half of the cream over. Stir thoroughly. Add remaining cream and stir until smooth. Cover cake with the chocolate ganache. Dust with icing sugarServe cake in wedges with a quartered clementine.
delicious cakes
Clementine’spreserved ingredients1kg Clementine1kg Huletts White sugar2 litre water
MetHOdFor every 3kg of fruit add an additional 500g sugar plus 1 litre water as well as 150ml lemon juice.Grate or peel off the rind very thinly and weigh the fruit. Rub with coarse salt. Leave for 30 minutes. Pour boiling water over the fruit and leave until the water is cold. Drain and rinse in fresh cold water and leave in water overnight. Make deep narrow insertions, crosswise in the flower end of each orange. Roll each orange gently
between the palms of the hands to force out the pips. Place the oranges in boiling water and boil until the skin is soft enough to be easily pierced with a match. The skin must be tender at this stage otherwise the preserve will be tough. Drain the fruit and cut through to halve oranges. Place the fruit in boiling syrup, boil fairly rapidly until the fruit is clear and transparent and the syrup thick. Remove any scum that forms on the syrup if the syrup thickens before the fruit is properly cooked. Thin boiling syrup may be added. Place oranges in hot sterilized jars placing the half oranges so that the cut size is visible. Fill the jars with boiling syrup and seal. Orange preserves can be cooked over a period of two to three days.
ingredients1kg Clementine1kg Huletts White sugar2 litre water
MetHOdFor every 3kg of fruit add an additional 500g sugar plus 1 litre water as well as 150ml lemon juice.Grate or peel off the rind very thinly and weigh the fruit. Rub with coarse salt. Leave for 30 minutes. Pour boiling water over the fruit and leave until the water is cold. Drain and rinse in fresh cold water and leave in water overnight. Make deep narrow insertions, crosswise in the flower end of each orange. Roll each orange gently
between the palms of the hands to force out the pips. Place the oranges in boiling water and boil until the skin is soft enough to be easily pierced with a match. The skin must be tender at this stage otherwise the preserve will be tough. Drain the fruit and cut through to halve oranges. Place the fruit in boiling syrup, boil fairly rapidly until the fruit is clear and transparent and the syrup thick. Remove any scum that forms on the syrup if the syrup thickens before the fruit is properly cooked. Thin boiling syrup may be added. Place oranges in hot sterilized jars placing the half oranges so that the cut size is visible. Fill the jars with boiling syrup and seal. Orange preserves can be cooked over a period of two to three days.
preserve it!
Makes ± 2
Litres
The differences between Oranges, Satsumas and ClementinesOrange is the largest and denser packed than the rest. it is the sweetest overall and not a hybrid of anything else. it is the best option for eating and also the juiciest.
satsuMa is small and sweet, but can be bitter, is seedless and has loose skin and a less intense flavour than orange. Milder flavour.
CLeMentine - very tart and a cross between grapefruit. Clementines are smallish and seedless with a rich orange colour. Very flavourful and very good for jam making, as the tart and citrus loves the sugar.
Best for cakes and bread – clementines and oranges.
Huletts 8 Huletts 9
marzipaningredients280g (500ml) self-raising flour, sifted150g butter, diced105g (125ml) Huletts Castor sugarZest of 1 orange100ml milk2 extra-large eggs, beaten350g firm pears, halved, stonedand sliced100g white marzipan, diced60ml redcurrant or cranberry jelly
MetHOdPreheat the oven to 18OºC.Grease and base line a deep, loose-bottomed 18cm cake tin with baking paper. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs, turn into a large mixing bowl and stir in the sugar and orange zest. Mix together the eggs and milk and stir into the flour mixture. You should have a fairly stiff batter, but if It seems too dry,add a little more milk. Place half the mixture in the prepared baking tin. Cover with half the plum slices. Sprinkle over the marzipan. Cover with the remaining cake mixture and smoothover: Lay the remaining plum slices on top in an attractive circle. Bake for hour 15 minutes or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack and leave to cool. Place the redcurrant jelly in a small saucepan. Heat gently until melted and use to liberally brush the top of the cake.
delicious cakes
Pear and
Huletts 11Huletts 10
lemon cake
ingredients350g butter, very soft, plus a little extra for the tin300g (375ml) Huletts Castor sugar250g seif-raising flour3 extra-large eggs100g ground almonds150g (180ml) lemon curd (see recipe below)2 lemons, zested and juicedHuletts icing sugar for dustingFilling150ml double cream250g tub mascarpone150g (180ml) lemon curd (see recipe below)
MetHOdPreheat the oven to 180ºC.Butter and line the bases of 3 x 20cm diameter cake tins. Beat the butter, sugar, flour, eggs, almonds and lemon curd with the lemon zest until you have a smooth batter.Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean.Spoon the lemon juice over the hot cakes, allowing it to sink in. If the
lemons were very juicy you may not want to use it all: the more you use the squidgier the cakes will be. Cool in the tins for 15 minutes. Turn out and cool on wire rack.For the filling, gently whip the cream and mascarpone to very soft peaks (if it’s too thick the curd won’t mix in), then fold in the curd. Layer the cakes (saving the most for the top), putting big scoops of filling between layers. Dust with icing sugar.
LeMOn Curd4 lemons5 eggs250g butter400g (500ml) Huletts White sugar
MetHOdWash lemons and grate the rind very thinly. Beat eggs, then put eggs lemon rind and juice, butter and sugar into the top of a double boiler (you can also place a heat resistant glass bowl over a pot of simmering water). Stir until the mixture is glossy and thick enough to coat the back of a wooden spoon. Strain into small sterilized jars and seal. As it contains eggs it should be stored in the fridge.
delicious cakes
Makes about 600ml
Huletts 12 Huletts 13
Three layer
meringue buttercreamingredients350g (410ml) Huletts White sugar90ml water6 extra large egg whites500g unsalted butter, cut into 1-cm cubes, room temperature
MetHOdPlace the sugar and water in a saucepan. Stir until it resembles wet sand. Turn heat to high and bring to boil till sugar thermometer reads 120ºC. While the heat is on, DO NOT stir or disturb the sugar solution. Agitation will cause unwanted crystallization. If any sugar splashes onto the sides of the saucepan, use a clean pastry brush soaked in water to dilute any crystal formation.While the sugar is cooking, whip the egg whites in the bowl of a stand mixer with a whisk attachment. Keep it at low speed until whites are foamy (it should look like the foam on top of beer). Once foamy, beat at medium speed. Before you add the sugar, lower the speed slightly.Once sugar reaches 120ºC, pour it into the egg whites in a slow and steady stream. Once all the sugar has been added, increase the speed to high.
Continue to beat until the mixing bowl is slightly warmer than room temperature to the touch.Turn mixer to medium speed and slowly add the butter, a couple cubes at a time. Continue to beat at medium speed until all the butter has been added. Beat until buttercream is smooth and creamy.
delicious cakes
Huletts 14 Huletts 15
Multi-layer cake withItalian
Note: If you add the butter when the meringue is too hot, it may melt and the buttercream may not emulsify. If this happens, place the mixing bowl in the freezer for a couple minutes to cool down the mixture. Once cooled, beat again. If the butter is too cold when added to the meringue, the buttercream may end up chunky. Use a torch to warm the bowl or place over a bain-marie to soften the butter.
Huletts 16 Huletts 15Huletts 17
delicious cakes
CeLeBratiOn Layer Cake225g unsalted butter, softened475g (560ml) Huletts Castor sugar5 extra large egg whites, lightly beaten420g (750ml) cake flour, sifted20ml baking powder300ml milk 15ml vanilla essencea few drops of pink food colouring50g cocoa powder , siftedyou will need3 x 23cm spring form tins or 6 x 18cm tins, greased and lined with baking paper
MetHOdPreheat the oven to 180ºC.Using an electric mixer cream the butter and sugar together until light and creamy. Gradually beat in the egg whites, a little at a time and mix well after each addition. Fold in the flour and baking powder, a quarter at a time, mixing in 5 tablespoons of milk with each addition. Be careful not to add too much milk, otherwise the mixture will curdle. Stir in the vanilla essence. Divide the mixture equally between 3 bowls. Stir the pink food colouring into the first batch. Fold the cocoa powder into the second batch until well combined. Transfer each mixture into one of the prepared cake tins ( or two smaller tins) and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Leave in tins for 10 minutes before
turning out onto a wire rack to cool. Split the 3 cakes horizontally or use the 6 smaller cakes as is. Stack the cake layers with a layer of Italian Meringue Icing in between. Cover the whole cake with the remainder of the Italian Meringue Icing. (See Italian Meringue icing on page 14)
seParating a Layer Cake:WHEN YOU HAvE TO SPLIT A CAKE, IT’S BEST TO USE A LONG SERRATED KNIFE. DO IT vERY SLOWLY AND CAREFULLY. CUT HORIzONTALLY THROUGH THE MIDDLE OF THE CAKE WITH A GENTLE SAWING ACTION. AS YOU GO, CHECK THAT YOU ARE RIGHT IN THE CENTRE.
Huletts 18 Huletts 19
Crepe cake CrêPes6 extra-large eggs250ml milk125ml cream2,5ml vanilla essence140g (250ml) cake flourPinch salt50g (60ml) Huletts Castor sugar
MetHOdPlace all ingredients in the bowl of a food processor or a blender and process until the mixture is thick and creamy. Brush a 25cm diameter frying pan with melted butter and place over medium heat until butter starts to smoke. Pour 1/4 cup of batter into the pan. Swirl the batter with the pan lifted over the stove plate until the base is coated. Cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; this is not necessary. Repeat process until all the batter is used. Allow the crepes to cool completely.
Note: Have ready a pastry brush and a little cup of melted butter before you begin cooking the crepes. This is for brushing the pan with butter.
CHOCOLate-aMarettO FiLLing300ml heavy whipping cream50g (60ml) Huletts White sugar45ml cocoa powder5ml almond essence30ml amaretto liqueur (almond liqueur)
MetHOdWhip cream in a large bowl on medium-high speed with a hand mixer or a stand mixer fitted with the whisk attachment. Add the sugar a little at a time. The mixture will begin to thicken. Gradually add the cocoa powder and the almond essence and amaretto liqueur one tablespoon at a time.
CHOCOLate-aMarettO ganaCHe250g semisweet or bittersweet chocolate250ml cream30ml amaretto liqueur
MetHOdRoughly chop the chocolate and place it in a medium sized bowl. In a small saucepan, heat the cream over medium-high heat until just boiling. Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Mix in the Amaretto and whisk again. Allow to cool slightly before using
asseMBLyCentre a crepe on a serving plate. Using a pastry brush, very lightly coat the crepe with the chocolate ganache, (if ganache begins to set, heat it in the microwave at 20 second intervals). Thinly spread filling over the ganache and top with a crepe. Continue brushing, spreading and stacking, ending with a crepe on top. Coat cake with ganache and allow to stand at room temperature until set.
Note: If making the full ganache recipe, the remaining amount can be chilled and rolled into balls. Roll truffles in cocoa powder and garnish top of cake, if desired.
Note: This recipe can be halved if you don’t plan to make the amaretto truffles.
delicious cakes
Espresso cupcakes with mascarpone topping and spun sugar hazelnuts
ingredients150g butter, at room temperature210g (250ml) Huletts Castor sugar200ml milk4 extra-large eggs, beaten10ml instant espresso coffee powder210g (375ml) self-raising flour, sifted
FOr tHe iCing200g mascarpone cheese15 ml Huletts icing sugar½ t instant espresso coffee powderyou will need2 muffin tins lined with cupcake cases
MetHOdPreheat the oven to 180ºC. Beat the butter and sugar together until light and creamy, add the eggs one at a time, while beating, alternating with the milk, beat until smooth. Dissolve the espresso powder in 1 teaspoon hot water and add to mixture. Gently fold in the flour. Divide the mixture between the cake cases, filling to three-quarters full. Bake for 18 - 20 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. Remove from oven and leave to cool.
iCing MetHOdPlace the mascarpone cheese, icing sugar and coffee in a bowl and beat until smooth.
HaZeLnuts diPPed in sPun sugar100g (250ml) Huletts White sugar50ml waterPinch of cream of tartar24-30 whole hazelnuts
Place sugar and water in a saucepan over very low heat and stir until the sugar dissolves. Add cream of tartar. Increase the heat and boil rapidly without stirring. Place a sugar thermometer in the syrup and allow to boil until a reading of 175ºC is reached. Remove from heat and place saucepan in water to stop syrup from boiling.Push a long toothpick or thin sosatie skewer into a hazelnut. Be careful not to crack the nut. Dip into the sugar mixture and carefully pull out the hazelnut making a long sugar thread. When thread is desired length cut off with a kitchen scissor and place on parchment paper to dry. Leave to cool. Repeat with the other hazelnuts. Store in an airtight container.
Huletts 20 Huletts 21
delicious cakes
Makes 24
cupcakes
Peanut butter biscuits
biscuit time
ingredients50g butter 200g peanut butter400g (500 ml) Huletts Brown sugar2 extra-large eggs, beaten5ml vanilla essence480g (860ml) cake flour10ml baking powder2ml salt150ml milk
MetHOdPreheat oven to 190ºCMix the butter and peanut butter together in an electric mixer. Add the sugar, a little at a time and beat well after each addition. Add eggs and vanilla essence and beat well. Sift the flour, baking powder and salt together and stir into the butter and sugar mixture. Add the milk and using the K beater of the mixer, knead well. Add more milk if the mixture is to dry. Using your hands, form into even sized balls and place on a lightly greased baking sheet. Leave enough space for spreading during baking. Bake for 10-12 minutes.
yields 40
biscuits,
depending
on size
Huletts 22
• Powerful 1500W planetary mixing
• 1100W induction cooking systemcooksdirectlyinthemixingbowl
• Large 6.7L bowl capacitywith3Lcookingandmixingcapacity
• 4 Power outlets forincredibleversatilitywithover20optionalattachments
• Accurate temperature setting from 20°C to 140°C
• Displayfeaturing3hourtimerandtemperaturesetting
• High speed heat and whisk function
• 8 Mixing speeds
• 3 Cooking stir settings
Tel:0114740153
Email:[email protected]
www.kenwoodworld.com
The new Kenwood Cooking Chef cooks while it mixes.Itprettymuchdoeseverythingexceptmaketea.
Stainlesssteelblender
Flexiblebeater
Powerwhisk
Steamingbasket
Foodprocessor
Stainlesssteelspiraldoughhook
StainlesssteelK-beater
Stainlesssteelstirringtool
INCLUDES:
For more information and competition rules visit www.hulettskoeksister.co.za
Selection of the koeksister baker finalists: The judging panel will read and evaluate each entry received and compile a short list of 15 semi-finalists. The semi-finalists will be informed telephonically on May 30 and will be requested to produce a dozen of their koeksisters for final judging. The Promoter will purchase these koeksisters from the semi-finalists and will also take care of all necessary arrangements and costs to collect these koeksisters, by hand, on June 5. On June 6 the judging panel will taste and evaluate each of the semi-finalists’ koeksisters and select
4 finalists. The 4 finalists will each win a trip to The Innibos Festival (26-29 June 2013) valued at R10 000 each.
Selection of the Huletts Koeksister Champion 2013: During the course of the 4-day Innibos festival, a total of 2500 (ap-proximately 625 per day) festival goers will have the opportunity to sample and vote for their best tasting koeksister. The Huletts Koeksis-ter Champion 2013 will be announced on Saturday, June 29, at the Innibos Festival. The winner will receive the cash prize of R100 000.
There are two types of South Africans.Those who can bake champion koeksisters and those who love eating them!
Are you a championkoeksister baker?you CoulD wIn R100 000!
Or if you know you’ve tasted a winner - you could win one of five R1000 cash prizes
How to enter: Tell us why you are a champion koeksister baker. For example, how many koeksisters do you bake on a day or per month? Have you created your own special recipe or is it a family secret? How would you describe the taste and texture of your koeksisters? What makes your koeksisters unique? Are you selling to the formal or informal market?Note: You don’t have to send us your recipe – this will remain your secret!
Send your entry together with your contact details via email to: [email protected] or post to: Huletts Koeksister Champion 2013, PO Box 3016, Saxonwold, 2132. Closing Date: 30 May 2013.
If you know you’ve tasted a winner - simply sms the word koeksister followed by the name and address of where you’ve purchased your best-ever koeksister, to 32113. Standard SMS rates apply. Closing Date: 30 May 2013.
festival visitors will sample 10 000 koeksisters to vote for the Huletts Koeksister Champion 2013!
Huletts 22
400mm
62m
m
270mm
biscuit time
Makes 24
biscuits,
depending
on size.
Huletts 26
ingredients140ml honey150g (190ml) Huletts sunsweet Brown sugar150g butter 50g sesame seeds100g sunflower seeds 100g dried cranberries320g (250ml x 4) oats
MetHOdPlace the honey, sugar and butter in a small pan and bring to the boil. Turn heat to low and simmer for 10 minutes. Stirring frequently. Line a 23x32cm baking sheet with baking paper and spray with cooking spray. Remove honey mixture from heat and add the remainder of ingredients and mix well. Press evenly onto the baking sheet. Leave to cool. Cut into even sized squares.
Health squares
Would you like some of these handy Huletts cake boxes?
Huletts is giving away 10 free cake boxes for every barcode of either 25kg Huletts Castor or Icing Sugar sent to us (if you send 10 barcodes, you qualify for 70 boxes). You can enter as an individual or as a shop.
To receive your free boxes send us your original barcodes (minimum of five barcodes required.), your name, and contact details to Huletts Presentation Box Promo PO Box 3016, Saxonwold, 2132;
or contact 011 646 8767 or [email protected].
Thank you for your very positive comments about the magazine, your appreciation of the recipes and
suggestions for future issues.
we aim to give you real value in every booklet.
During the month of December, the Huletts team personally visited 100 Home Industry Shops to deliver the December Home Industry booklets.
These books are distributed to 400 Home Industry Shops nation wide. It was a wonderful opportunity to meet so many of you and to be
invited in for a cup of tea and a slice of cake that we knew hadn’t come off a factory conveyer belt!
Huletts 30
Know youR SuGARSwhite Sugar
White sugar crystals. uses: General sweetener used in all prime foods and bever-ages. Also used as a general household sweetener.
Sun Sweet Sugar
This is raw sugar that has a unique pale brown colour – the colour varies slightly depending
on seasonal factors. uses: This raw sugar is a product of
the milling process and is used primarily in the confectionery,
bakery and canning industries.
Castor Sugar
Specially screened fine white sugar. uses: These fine, quick-dissolving crystals are ideal for use in baking
and making ice-cream, meringues and desserts. Castor sugar may also be
sprinkled over fresh fruit.
Iicng Sugar
Finely milled white sugar with a permitted anti-caking agent added.uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.
Rainbow Sugar
Extra-large sugar crystals with an attractive array of colours added, with permitted colouring agent.uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.
Cube Sugar
White sugar specially compressed into small cube shapes.uses: Cubes are suitable for use in tea, coffee and cocktails.
Treacle Sugar
Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with
added molasses. Molasses is a by-product of sugar. uses: This raw sugar is a product of the milling
process and is used primarily in the confectionery, bakery and canning industries.
Caramel Sugar
This medium brown sugar is SunSweet Sugar (raw sugar) coated with
caramel colourant. uses: Caramel sugar is superb in coffee. It is also
perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.
yellow Sugar
SunSweet Sugar (raw sugar) with permitted colouring added.
uses: Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer.
Huletts 31
ingredients15 Marie biscuitsto decorate1kg pack ready-to-roll icingHuletts icing sugarfood colouring paste edible glitter15 long colourful ribbonsglace icing for piping
tO deCOrateDivide the ready to roll icing into 4 pieces. Dye 3 lumps of icing with your chosen base colours. Roll out the coloured icing to 2mm thick, then use a fluted 7cm diameter cutter to cut out 15 rounds. Stick these onto the cookies with a little icing sugar mixed with water. Use a sosatie skewer to make a hole through the icing and biscuit. Work carefully so that the biscuit does not break. Roll out the remaining icing brush it a little water and cut out 15 stars. Dip the one side of the star in edible glitter and then stick them on top of the biscuit. Using and icing tube with a small nozzle, pipe glace icing dots around the edges of the biscuit. Leave to dry and tie up with ribbon.
recipe inspiration: www.bbcgoodfood.com
fun for kids
MEdAl cookies
Makes 15
cookies
Huletts 32 Huletts 33
ingredients3 large egg whites, room temperature160g (180ml) Huletts White sugarpinch of saltLarge pinch of cream of tartar5ml finely grated fresh orange zestOrange coloured gel-paste food colouring
tO deCOrate Preheat oven to 100°C. Combine egg whites and sugar in a heat-proof bowl. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar. Beat mixture with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Fold in the zest. Using a small paintbrush, paint 3 vertical stripes of food colouring inside a pastry bag fitted with 1cm round tip . Fill bag with meringue, and pipe even sized shapes 5cm apart on 2 parchment lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion. Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
recipe inspiration: www.marthastewart.comHuletts 34 Huletts 35
fun for kids
Makes 25
meringues
MERINguE swirls
Huletts 37Huletts 36
Coconut marsmallowsingredients500 ml desiccated coconut30 ml gelatine60 ml cold water400g (500 ml) Huletts White sugarpinch of salt30 ml Huletts golden syrup190 ml boiling water2 egg whites
MetHOdPreheat the oven to 180 ˚C. Lightly grease a 24 cm square glass dish.Toast the coconut on a baking tray in the oven until golden brown. Evenly distribute a 1/3 of the coconut over the base of the glass dish and reserve the other half of the coconut. Set aside. Sprinkle the gelatine over the cold water and stir to combine. Set aside. Stir the sugar, salt and golden
syrup with the boiling water in a saucepan until the sugar dissolves. Bring to the boil over medium heat. Boil until the mixture reaches 116 ˚C on the candy thermometer. That is the soft ball stage. Remove from the heat and add the gelatine. Transfer to the bowl of the mixer and beat on high speed until very thick for about 10 minutes. Meanwhile beat the egg whites to soft peak. When the marshmallows are very thick add the vanilla essence and mix until combined. Fold in the egg whites and pour the marshmallows into the glass dish over the coconut. Spread evenly with a spatula and smooth the top. Cover with half of the remaining coconut. Let the marshmallows stand at room temperature, uncovered, until firm for about 3 hours. Cut into squares and toss in the remaining coconut to cover the sides.
yummy treats
Making Every Day Sweeter
Est. 1892
Huletts 38Huletts 35
Black cup cakesingredients350g (560ml) cake flour300g (375ml) Huletts White sugar5ml bicarbonate of soda5ml baking powder30ml cocoa powder 125g unsalted butter, at room temperature2 extra-large eggs 5ml vanilla essence 45ml strong black coffee, at room temperature (pure coffee is best)125ml buttermilk125ml cream 15-30ml black food colouring (depends on how dark you’d like your cake to be!)5ml white vinegar
MetHOdPreheat the oven to 180ºC. you will need: 2 Muffin tins lined with high collared cupcake wrappers In a large bowl, sift together the flour, bicarbonate of soda, baking powder and cocoa powder. Using an electric mixer, cream the butter and sugar together, add the eggs, vanilla essence, coffee, buttermilk, cream, food colouring and vinegar and mix well. Fold in the dry ingredients and gently mix until a smooth batter is formed. Spoon mixture into the cupcake wrappers. Bake for 25 to
30 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. Place on cooling rack.
CreaM CHeese iCing250g Cream Cheese200g butter520g (4x250ml) Huletts icing sugar2ml cocoa powder 10ml vanilla essence
MetHOdCream the cream cheese and butter until light and fluffy. Add the icing sugar and cocoa powder and beat well. Beat in the vanilla essence. Place icing in a piping bag fitted with a decorative nozzle, and ice cupcakes generously. Enough icing for 24 cup cakes.
decadent cup cakes
Makes 24 cup cakes
Huletts 39
ingredients200g butter280g (500ml) cake flour150g (180ml) Huletts Castor sugar10ml vanilla essence1 extra large egg200g dark chocolate, chopped100g walnuts or pecan nuts
MetHOdPreheat oven to 160ºC.Place the butter, flour, sugar, vanilla and egg in a food processor. Process until the mixture comes together, about 5 minutes. Place dough on a lightly floured surface, and knead in the chocolate and nuts until well combined.Line a 23x 30 cm baking tray with baking paper and press the chocolate mixture evenly into the tray. Use the back of a spoon to smooth top, then score into bars. Prick with a fork and bake until light gold in colour, about 40 minutes. Leave to cool in pan before cutting into bars.
Huletts 40 Huletts 41
yummy biscuits
Makes 24
biscuits,
depending
on size shortbreadChocolate and nut
Huletts 42 Huletts 43
Salted
chocolate biscuitsingredients225g dark chocolate125g butter225g (275ml) Huletts White sugar2 extra-large eggs2ml vanilla essence140g (250ml) cake flour3ml baking powder50g cocoa powderPinch of salt75ml milkHuletts Castor sugarMaldon salt for sprinkling
MetHOdPreheat oven to 180ºCMelt the chocolate over hot water.Beat the butter and sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla essence and the melted chocolate and mix well. Sift the flour, baking powder, cocoa powder and salt together and add alternately with milk to creamed mixture.Make rolls measuring 30mm in diameter, wrap in plastic wrap and chill in refrigerator until firm. Remove wrapping and roll the chocolate logs in castor sugar. Cut logs into even sized disks and place on a greased baking sheet. Sprinkle biscuits with salt. Bake for 8- 10 minutes or till firm to the touch. Leave to cool on baking sheet. Store in an airtight container.
yummy treats
Makes
40 biscuits
depending
on size
BeautifulA variety of these baby cakes can be an interesting change from cup cakes for a bridal cake or a cake for a special occasion. It also makes a pretty individual gift which is not so costly.
To make these beautiful baby cakes use your regular vanilla sponge cake recipe or your chocolate cake recipe. We used emptied ideal milk tins ( they do not have a ridge like many of the other canned fruit tins) and lined every tin with greased baking paper.
Fill the tins about a third full. Make sure to spoon the same amount of batter in every tin so that you have even sized baby cakes. ( You can make them higher if you so wish).Bake for about 15- 20 minutes at 180ºC. Remove from oven and carefully cut loose around the edges using a sharp knife. Turn out and leave to cool on a wire rack. Decorate each cake as you wish. Look out for special packaging at your cake supplies store and package individually.
A normal layer cake recipe should yield about 6-8 baby cakes.
fairy cakes
babycakes
Huletts 45
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