Home Industry Autumn 2015 / Volume 26

Bril iant

autumn 2015 i issue 26

bakes

Celebrations

• Mother's Day • Winter Flavours • Father's Day • Cupcake Love Home Industries & Informal Markets With compliments from Huletts

Dear Home Industry Member Here we are well into 2015 and in this Autumn/Winter issue we have some exciting new recipes and ideas for you. We all know how important it is for us as Home Industry bakers, to pass on the skills and knowledge to future bakers, to ensure that the Home Industry concept continues to flourish.

It is never too early to encourage the next generation to start cooking. The recipes for cookies and biscuits beginning on page 32 are prefect for young bakers.

Mother's Day in May and Father's Day in June provide excellent opportunities for some celebration cakes. Our pretty rose petal cake and other dainty bakes will delight young and old alike, while Dad will find the scrumptious Father's Day cake quite irresistible.

Make the most of seasonal citrus with some delicious robust recipes from pages 18 onwards. We've said this before and we're still saying it - cupcakes never seem to go out of fashion! Whether you're looking for quick and easy ideas or something a little more challenging, don't miss the many

different ways you can jazz up your cupcake.

One of our most important aims is to keep you informed about all the latest trends, whether it is marrying sweet and salty flavours, OmbrĂŠ icing or new ways with sugar cubes.

We are constantly on the lookout for new ideas and inspiration by following all the top international and local food magazines, blogs and other internet sites. It's always easy to spot when a new trend takes off because everyone gets in on the act and if it's a popular trend then we know it's going to be good for your business.

And speaking of good business, the Huletts Home Industry Bakers' Day was an outstanding success. You can see some of the fabulous ideas on pages 30 and 31.

Finally, it's time to enter the Huletts Koeksister Champion 2015 competition - see page 44. Our 2014 champion Gerda Swanepoel is currently a finalist on Koekedoor (KykNet – Thursdays 8:30 pm).

Good luck Gerda, we're holding thumbs and we hope this will inspire all the other Koeksister bakers out there. We look forward to seeing you at the 2015 event.

With warm regards Mathilda Pansegrouw

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

See recipe for this delicious classic custard tart on page 26

For more information contact: homeindustry@mpmarketing.co.za

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Contents Mother’s day 6 Ombré cake 8 Victoria sponge 9 Flower cupcakes 10 Coconut meringue kisses 12 Profiteroles father’s day 14 Father's Day cake 16 Upside down banana loaf

mother’s day

14

FATHER’s day

WINTER FLAVOURS

18

TRENDS autumn flavours 18 Lemon poppy seed sponge 20 Lemon meringue with ginger cream 22 Orange and nut cake 24 Lemon flavoured loaf with sugar topping 26 Classic custard tart 28 Apple oatmeal muffins

42

30 Bakers day report 32 No bake chocolate squares 34 Chocolate chip cookies 34 Star-shaped biscuits

38 Vanilla party cake 40 Cupcake love

35 Almond swirls

42 Peanut butter & pretzel chocolate cake

36 Flower petal tartlets with lemon filling

44 Huletts Koeksister Champion 2015

20

22

24

G IN ay t r a ’s d b le er ce t h o m

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Caramel raspberry Ombré cake Ingredients

1 vanilla layer cake of your choice baked in two layers Icing

1 x 360 g Caramel Treat 300 g full fat cream cheese 140 g butter, softened 300 g (600 ml) Huletts Icing Sugar 100 g raspberries (optional – use when in season) pink and caramel food colouring paste

Method

Place one tablespoon of the caramel topping, cream cheese, butter and icing sugar in a bowl and beat with an electric mixer until smooth. Do not over beat or the icing may become runny.

Cut each layer in half, horizontally using a serrated bread knife. Layer cakes with icing and the raspberries (if used) finishing off with a spread of icing on top. Using approximately

a third of the icing, cover cake with a thin layer of icing using a palette knife. Do not be concerned about getting the icing smooth at this stage as the first spread of icing is to fill any gaps. Once covered, chill for 30 minutes.

Split the remaining icing between two bowls, with roughly two-thirds in one bowl and the remaining third in the other bowl. Use a little food colouring to colour the smaller batch pink and the other a biscuit colour caramel.

Remove the cake from the refrigerator.

Using your palette knife, spread the caramel coloured icing on top of the cake and halfway down the side. Use the pink icing to cover the bottom half of the cake.

Using a clean palette knife gently swipe the icing upwards blending the colours together, do this around the cake wiping the knife between each swipe. To smooth the surface, run the knife all the way around or leave it for a more rustic look.

The cake will keep in a refrigerator for up to 3 days. To serve, remove from refrigerator and leave to stand to get to room temperature.

The definition of Ombré

It is a layer cake with graded hues of a single colour as well as matching graded icing. Ombré is a fashionable trend in both the food and textile industries.

Ombré can also be translated from French which means shaded.

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G IN ay t r a ’s d b le er ce t h o m

Victoria sponge with

Rose petal topping Ingredients Sponge

4 extra large eggs 250 g (300 ml) Huletts Castor Sugar 280 g (500 ml) cake flour 15 ml (1 T) baking powder 250 ml (1 cup) milk 100 g butter 5 ml (1 t) vanilla essence Filling

250 ml fresh thick cream 15 g (30 ml) Huletts Icing Sugar 20 strawberries, sliced (optional)

Method Sponge

Preheat oven to 180ÂşC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture. Heat milk and butter together. Do not boil. Add vanilla essence. Stir into batter and mix lightly but thoroughly. Spoon batter into 2 x 22 cm round greased cake tins. Bake for 25-30 minutes until done. Allow cakes to cool in tins for 5 minutes before turning out on a wire rack to cool completely.

FILLING

Beat the cream and icing sugar together until stiff. Sandwich the cake with the cream and sliced strawberries

Pink Sugar and Rose Petal Topping How to make pink sugar

50 g (60 ml) Huletts White Sugar a few drops of pink food colouring 5 - 7 ml rose extract (available from leading chemists) Put the sugar in a pestle and mortar with a few drops each of the food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.

How to make sugared rose petals

1 egg white, beaten until frothy Huletts Castor Sugar Rose petals, clean and pesticide free Using a pastry brush, coat rose petals with egg white, sprinkle the castor sugar over petals until coated and place on a wire rack to dry for about 1 hour. Sprinkle the pink sugar over top of cake and decorate with rose petals.

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Flower cupcake Instead of fresh flowers, create a floral display for your tea table with these beautifully decorated cupcakes.

Experienced icers can make these pretty flowers using coloured fondant icing and flower-shaped cutters.

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G IN ay t r a ’s d b le er ce t h o m

Coconut meringue kisses with chocolate buttercream

Ingredients For the meringues

2 extra large egg whites 6 drops coconut essence 125 g (175 ml) Huletts Castor Sugar 10 g (30 ml) desiccated coconut For the buttercream

50 g butter, softened 100 g (200 ml) Huletts Icing Sugar 6 g (15 ml) cocoa powder 6 drops coconut essence 15 ml boiling water

Method

Preheat the oven to 120°C. Line two baking sheets with baking paper.

In a clean, dry bowl, beat the egg whites and coconut essence until stiff peaks form. Gradually add the castor sugar while beating, until a glossy mixture is formed. Spoon the meringue mixture into a piping bag ďŹ tted with a large star nozzle. Pipe 24 rosettes of meringue about 4cm in diameter, onto the baking sheets.

Sprinkle meringues with coconut and bake for 1 hour. Turn off oven and allow the meringues to cool completely before removing from the oven.

To make the buttercream

Place all the ingredients into a bowl and mix until smooth. Sandwich the meringues together with buttercream.

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e at day r b s l e e r’ e c th o m

Profiteroles with caramel topping

Ingredients PROFITEROLES

150 ml water 60 g butter, at room temperature, cubed 75 g (160 ml) cake flour, sifted 2 extra large eggs, at room temperature Caramel Topping & Cream filling

250 ml cream, whipped 25 g (30 ml) Huletts Castor Sugar 1 x 360 g tin Caramel Treat

Method Profiteroles

Preheat the oven to 200ÂşC. Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil. Remove from heat.

Add the flour and beat with a wooden spoon until well combined. Return to heat, stirring for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the

remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Lightly grease a baking tray with oil. Use a pastry bag fitted with a 1,5 cm diameter round piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden. Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool completely.

Makes 8 large profiteroles Caramel Topping & cream Filling

Whip the cream and castor sugar together until stiff. Mix 2 tablespoons caramel with half the whipped cream and use for the topping. Fill profiteroles with remainder of the cream.

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Stunning

FATHER

A decadent treat for Dad Huletts 14

Father's Day Cake Hint:

Ingredients Chocolate and Vanilla Layer Cake

1 x chocolate cake of your choice baked as two layers 1 x vanilla cake of your choice baked as two layers 2 packets Kit Kat chocolate (12 bars each) Creamy White Icing

125 g butter 520 g (4 x 250 ml) Huletts Icing Sugar 5 ml (1 t) vanilla essence 45 - 60 ml milk

The Kit Kat chocolate bars decorating the sides of this double-layer chocolate and vanilla sponges make this a special occasions cake. The cake is quite rich so the slices can be much smaller than usual, making it more economical. If possible keep the cake in the refrigerator until ready to serve, especially if it is a hot day. Perfect for the chocolate lovers in your family.

Method

Beat butter, icing sugar, and vanilla essence together. Add milk a little at a time until you have a creamy, spreadable icing.

The icing should not be too soft. Place the icing in the refrigerator until 20 minutes before required.

To assemble the cake

Layer the chocolate and vanilla cake alternately with a layer of the icing. Using the same icing , ice the sides and top of the cake.

Carefully break the Kit Kat chocolate into separate bars. Space the bars neatly around the cake. Place cake in refrigerator until just before serving. (If the icing gets too soft the Kit Kat bars tends to slide down the side of the cake so work in a cool room as quickly as you can).

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FATHER

Upside-down banana loaf With maple-caramel sauce

Ingredients

tin. Beat together the butter, sugar, eggs, vanilla essence and overripe banana.

Place the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yoghurt. Carefully spoon the batter into the tin without breaking the bananas. Bake for 45 - 60 minutes or until a skewer inserted comes out clean.

For the cake

108 g (90 ml) Huletts Maple Syrup, heated 3 small ripe bananas and 1 very overripe banana 100 g butter, softened 180 g (250 ml) Huletts Treacle Sugar 3 extra large eggs 10 ml (2 t) vanilla essence 200 g (370 ml) self-raising flour 100 g pecan nuts, broken into pieces 5 ml (1 t) bicarbonate of soda 5 ml (1 t) ground cinnamon 200 g full cream yoghurt

For the Sauce

For the sauce

100 g whole pecans 100 g butter, diced 100 ml thick cream 120 g (100 ml) Huletts Maple Syrup

Method

Preheat the oven to 160ÂşC. Grease a 20 cm square cake tin and line the base with baking paper.

For the cake

Pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the

Toast the pecans for 1-2 minutes in a pan, add the remaining ingredients, and heat until the butter has melted. Allow sauce to bubble for Âą5 minutes until it has thickened a little.

Prick the top of the baked cake with a skewer - inserting it halfway into the cake. Pour over the remaining maple syrup and allow it to soak in for a few minutes, then turn the cake out of the tin, upside down, onto a serving plate.

Reheat the sauce and serve with the cake.

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Enjoy the robust flavours of winter Lemon poppy seed sponge with meringue discs Stacked together with layers of cream and lemon curd

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Ingredients

Sponge

Increase the oven temperature to 170ºC. Grease and line the base of two 23 cm spring-form baking tins. Beat together the butter and remaining castor sugar until pale and creamy. One by one, beat in the eggs.

Don’t worry if it looks like the mixture has split – it will come back together in the next step. Sift the flour and baking powder into the bowl and use a large metal spoon to fold all the ingredients together. Add the poppy seeds and all the lemon zest. Add juice of two lemons and mix well. Divide the mixture evenly between both tins, smoothing the top on each. Bake for 30 minutes, or until done.

Remove from oven and pierce both cakes all over with a skewer.

Meringue

3 extra large egg whites, plus 6 extra large eggs 525 g (625 ml) Huletts Castor Sugar Sponge

350 g butter, at room temperature 350 g (625 ml) self-raising flour 10 ml (2 t) baking powder 75 g (75 ml) poppy seeds zest and juice of 4 lemons Syrup

150 g (300 ml) Huletts Icing Sugar Topping

250 ml (1 cup) thick cream 250 g fat-free yoghurt 150 g lemon curd (see recipe page 21)

Syrup

Preheat the oven to 140ºC.

Sift the icing sugar into a bowl, mix in the juice of the remaining 2 lemons until you have a thin syrup, then drizzle over the sponges. Set aside to cool.

Meringues

Topping

Method

Line two baking sheets with greaseproof paper. On each one, trace a circle using a 23 cm baking tin as your stencil.

Beat the egg whites on medium speed to form soft peaks. Gradually add 150 g of the castor sugar, increase the speed to high and whisk for 5-6 minutes, until you have a glossy, stiff meringue. Divide the meringue between the two baking sheets, spooning it into the drawn circles. Smooth out one of the meringue circles evenly, then by using the back of your spoon create more texture on the other one. This will be the top of your cake. Bake the meringues for 1 hour. They should be cooked through and a nice pale golden colour, but still chewy.

Remove from the oven and leave to cool.

When ready to assemble the cake, whisk the cream in a bowl to soft peaks. Stir in the yoghurt and set aside. Place one of the sponges on a serving plate or cake stand, top with a third of the cream and yoghurt mixture and swirl through a couple of tablespoons of lemon curd. Even it out, and place the smooth-topped meringue on top.

Repeat with half of the remaining cream and curd and the final sponge. Finish with the last of the cream and lemon curd, top with the final meringue disc.

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winter flavours

Lemon meringue with ginger cream

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Ingredients

other.) Transfer to the oven and bake for about 2 hours rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown. Remove from the oven and let cool completely on the baking sheet.

For the meringue

4 extra large egg whites 80 g (100 ml) Huletts White Sugar 105 g (200 ml) Huletts Icing Sugar For the lemon curd

In the meantime, make the lemon curd

3 extra large egg yolks 3 ml (½ t) finely grated lemon zest 60 ml (¼ cup) fresh lemon juice (from about 2 lemons) 65 g (80 ml) Huletts White Sugar 60 g cold butter, cut into small pieces For the ginger cream

250 ml (1 cup) cold thick cream 30 g (60 ml) Huletts Icing Sugar, plus more for dusting 30 ml finely chopped preserved ginger 3 ml (½ t) vanilla essence

Method

Preheat the oven to 200ºC. Line a baking sheet with baking paper.

Draw two 10 cm x 32 cm rectangles about 5 cm apart on the baking paper, then flip it over so that the marked side faces down.

Meringue

Place the egg whites into the bowl of an electric mixer and beat on mediumhigh speed until foamy, about 1 minute.

Gradually beat in the sugar and continue beating for about 6 minutes until stiff shiny peaks form. Gently fold in the icing sugar with a rubber spatula (do not over mix). Transfer the meringue to a pastry bag fitted with a 20 mm round nozzle. Using the rectangles as a guide, pipe 10 cm long lines of meringue side by side in each rectangle. (The lines should touch each

Combine the egg yolks, lemon zest, lemon juice and sugar in a medium saucepan. Cook over medium heat for about 7 minutes, whisking until thickened. Whisk in the butter, a few pieces at a time, until incorporated.

Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.

Ginger cream

Combine the cream, icing sugar and vanilla essence in a bowl and beat with a mixer on medium high speed for about 5 minutes until stiff peaks form. Fold in the preserved ginger.

To assemble

Place a meringue rectangle on a platter.

Spoon the lemon curd on top, leaving a 2 cm border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate for 1 hour. Dust with icing sugar before serving.

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winter flavours

Orange and nut cake Method

Ingredients

1 large orange 100 g raisins 240 g (430 ml) cake flour 200 g (250 ml) Huletts White Sugar 5 ml (1 t) bicarbonate of soda 5 ml (1 t) salt 150 ml milk 120 g butter, melted 2 extra large eggs 60 g (125 ml) pecan nuts, chopped

Preheat the oven to 180ยบC Grease and flour a chiffon baking tin. Cut the orange in half and remove the pips. Place whole orange (with the peel) and raisins in a food processor and process to a coarse pulp. Set aside. In a mixing bowl, combine the flour, sugar, bicarbonate of soda and salt together. Add milk, butter and eggs. Beat for 3 minutes at medium speed. Stir in the orangeraisin mixture as well as the 60 g chopped pecan nuts. Mix well. Spoon cake mixture into the prepared tin. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the cake comes out clean.

For the topping

Mix together the Optional: cream cheese and You can also sifted icing sugar. garnish the cake Spread over the with freshly zested completely cooled orange rind. cake. Sprinkle generously with cinnamon and chopped pecan nuts.

For the topping

40 g (80 ml) cream cheese 40 g (80 ml) Huletts Icing Sugar,sifted 5 ml (1 t) cinnamon 50 g (100 ml) pecan nuts, chopped

Hint:

This cake can also be baked in a standard baking tin but should then be baked for 5 to 10 minutes longer, or until done.

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winter flavours

Lemon-flavoured loaf with sugar topping Ingredients

175 g butter, softened 170 g (200 ml) Huletts Castor Sugar 3 extra large eggs, lightly beaten 3 lemons 170 g (305 ml) self-raising flour 50 g (100 ml) ground almonds 75 g (19 cubes) Huletts White Sugar Cubes

Method

Preheat oven to 180°C. Grease and line a 900 g loaf tin with baking paper. Beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon.

Fold the flour and ground almonds into the

butter mixture, spoon into the tin and bake for 40 - 50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes. Invert on to a wire rack to cool. In the meantime, put the sugar cubes into a small bowl with the juice of 1½ lemons and the zest of 1 lemon (you will have 1 zested but un-juiced lemon left over). Soak for 5 minutes, then use the back of a spoon to crush the sugar cubes roughly.

Spoon over the warm cake and leave to cool completely before serving in slices.

Serve with lemon syrup ( if desired):

Makes 8-10 slices

Heat the juice and zest of 1 lemon, 125 ml water, 75 ml Huletts Syrup and 3 ml (½ t) ground ginger together in a saucepan. Stir until boiling.

Lower the heat and boil gently for 5 minutes.

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winter flavours

Huletts 26

Classic custard tart Ingredients

Preheat the oven to 190°C. When the pastry case is firm, line with foil or baking paper, fill to the brim with baking beans or rice and blind bake for 20 minutes. Remove the beans and reduce oven temperature to 170ºC and bake for another 5 - 10 minutes until the case is golden and crisp at the crust, and the inside has a sandy texture with no grey patches. Brush the egg white all over the inside of the pastry case, then return to the oven for 3 - 4 minutes until hardened (this provides a barrier between the pastry and the filling, helping to keep the pastry crisp). Put the tart tin on a baking sheet and set aside. Turn the oven down again to 130°C.

For the pastry

3 extra large egg yolks, plus 1 egg white for brushing 85 g butter, softened slightly, cut into chunks 85 g (100 ml) Huletts Castor Sugar zest of 1 lemon, finely grated 170 g (310 ml) cake flour, plus extra to dust For the filling

12 extra large egg yolks (see tip) 95 g (110 ml) Huletts Castor Sugar 660 ml whipping cream freshly grated nutmeg

To make the filling

Method For the pastry

Process the 3 egg yolks with the butter in a food processor until light and fluffy.

Gradually pulse in the 85 g castor sugar, then the lemon zest. Add the flour with a pinch of salt, pulsing until the dough just comes together. Turn the pastry out onto a lightly floured surface and bring it together gently and quickly with your hands (it will be soft). Press into a thick disc, wrap in cling film and chill in the refrigerator for 1 hour. Roll the chilled pastry out on a lightly floured surface to the thickness of a coin, and then use to line a 23 cm diameter, 5 cm deep loose-bottomed fluted tart tin, pressing the pastry into the top of each flute so it is secure. Roll the rolling pin over the top of the case to trim away the excess pastry. Chill again for 30 minutes in the refrigerator, or in the freezer for 10 minutes.

Mix the 12 egg yolks in a large bowl with the castor sugar until combined, pour in the whipping cream, stirring all the time. Strain through a fine sieve into a large saucepan and heat very gently, stirring often, until just blood temperature (put your finger in it - it should feel warm). Strain again into a jug; pour into the pastry case, popping as many bubbles that form on the surface as you can.

Pull out the middle oven shelf, and then very carefully place the baking sheet with the tart tin onto it. Cover the tart generously with grated nutmeg, then slide back the shelf and bake for 40 - 45 minutes until the custard is just set with a gentle wobble. Allow to cool completely in the tin, and then carefully transfer to a serving plate.

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all time favourite

Apple and oatmeal muffins Ingredients

200 ml apple juice 75 ml water 80 g (250 ml) oats 100 g butter 100 g (125 ml) Huletts SunSweet Brown Sugar 3 extra large eggs 5 ml vanilla essence 140 g (250 ml) cake our 5 ml baking powder 5 ml bicarbonate of soda 3 ml (½ t) salt 125 g seedless raisins Huletts Icing Sugar for dusting

Method

Preheat the oven to 180ÂşC. Line a muffin tin with pretty paper cases. Place the apple juice and water in a small, heavy-based saucepan and bring to the boil. Place oats in a bowl and pour the apple juice over and allow to soak for 15 minutes. Cream the butter and brown sugar together. Add the eggs, oat mixture and vanilla essence. Sift the cake flour, baking powder, bicarbonate of soda and salt into a bowl and spoon into the batter. Fold in the raisins and mix thoroughly.

Spoon the batter into the paper

cases, filling each halfway. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and carefully remove muffins from tin. Leave to cool on a wire rack. Once cool sprinkle with icing sugar.

Makes 12 Huletts 28

J0340

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INCLUDED IN PACK

bakers day

Huletts Home lndustry Bakers’ Day

A Dazzling Occasion

More than 140 guests enjoyed an exciting and informative day at the 2014 Huletts Home Industry Baker’s Day. Amanda Randeira, Huletts Marketing Manager welcomed guests with a sweet Huletts greeting.

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The spectacular Huletts' celebration table created by Stephanie Booth, wowed everyone. Exquisite meringues, the daintiest of cupcakes and funky treats had all our bakers enthralled.

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kids in the kitchen

Inspiring

Future Bakers Many working moms don’t have time to encourage their kids to experiment in the kitchen, but if you’re involved in the Home Industry business you will know how important it is that we pass on our baking skills to the next generation. These yummy but easy biscuit recipes are a great way to get the kids involved and help inspire a love of baking in them.

No bake chocolate squares Ingredients

1 packet (200 g) Tennis Biscuits 240 g plain dark chocolate 125 g butter 40 g (30 ml) Huletts Golden Syrup 75 g either mini marshmallows or big marshmallows cut into small segments a sprinkling of Huletts Icing Sugar

Method

Hint:

Roll marshmallows in the icing sugar to prevent them from sticking to each other.

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Line an 18 cm x 7 cm square cake tin or dish with cling film.

Break the biscuits into small pieces. Place the chocolate and butter in a microwave suitable bowl. Melt on medium/high heat in the microwave for 2 minutes. Stir every 30 seconds. When melted add the crumbed biscuits and the marshmallows.

Mix well. Spoon the mixture into the tin or dish and press down firmly. Place in the refrigerator until mixture is firm and set. Cut into evenly sized small blocks or if you prefer you can cut into bigger squares.

The mixture can make 80 small squares, depending on size

Chocolate chip cookies Ingredients

100 g butter 90 g (125 ml) Huletts Caramel Sugar 1 extra large egg, beaten 150 g (270 ml) selfraising flour 150 g dark chocolate chips

Method

Preheat the oven to 180ยบC. Beat butter and sugar together. Sift flour and add to butter mixture, mixing well. Fold in the chocolate chips. Place desert spoons of mixture onto a greased baking sheet. Bake for 12 - 15 minutes. Remove from oven and leave to cool.

Makes 12 biscuits

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kids in the kitchen

Star-shaped biscuits Ingredients

175 g butter, softened 70 g (80 ml) Huletts Castor Sugar 250 g (445 ml) selfraising flour extra Huletts Castor sugar for sprinkling

Method

Preheat oven to 180ยบC. Beat butter and sugar until pale and fluffy. Sift flour and add to butter mixture. Mix well with your hands to make a stiff dough. Turn out onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 3 mm, and using a well- floured star-shaped cutter press out 24 stars. Carefully lift the dough stars and place them evenly apart on a greased baking sheet. Bake for 10 - 15 minutes. Leave to cool on the baking tray for a few minutes to firm up.

Sprinkle with castor sugar.

Makes 24 star biscuits, depending on the size of the cutter

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Almond swirls Ingredients 100 g butter 50 g (100 ml) Huletts Icing Sugar 100 g (150 ml) selfraising flour 8 g (15 ml) ground almonds a few drops almonds essence

Method

Cream butter and sugar together. Sift flour and mix in the butter mixture with the ground almonds.

Add the almond essence and mix well. Spoon dough into a piping bag fitted with a star nozzle and pipe 10 small swirls onto a greased baking sheet, baking sheet, leaving enough space for spreading. Refrigerate for 15 minutes before baking.

Preheat oven to 170ยบC. Bake for 10 - 15 minutes or until lightly golden and cooked. Leave to cool.

Makes 10 biscuits

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dainty delights

Decorative pastry cases Filled with creamy lemon curd To make this recipe, follow the pastry recipe on page 27. Once you have rolled the pastry out use a flower template and cut out flower shapes.

Ensure the flower shapes are big enough to overlap the sides of the cupcake hollows. Bake the pastries as indicated in the previous recipe but adapt the baking time as follows. the first baking period

Bake for 7 - 8 minutes only. Remove the beans, turn oven down and bake for 3 - 4

minutes. Remove from oven and brush with the egg white. Bake for 2 minutes. Remove from oven. Leave to cool and carefully remove from tin. Dust the petals of the pastry generously with Huletts Icing Sugar.

For the filling

Follow the lemon curd recipe on page 23.

Mix the lemon curd gently with whipped cream and fill each pastry case with this mixture. Serve immediately.

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party time

Vanilla party cake Ingredients

225 g butter, softened, plus extra for greasing 350 g (415 ml) Huletts Castor Sugar 15 ml (1 T) vanilla essence 5 extra large egg whites 325 g (600 ml) cake flour 25 g (50 ml) corn flour 22,5 ml baking powder 250 ml (1 cup) buttermilk

To make the buttercream

For the meringue buttercream

3 extra large egg whites 240 g (285 ml) Huletts Castor Sugar 1 vanilla pod, halved lengthways and seeds scraped out 360 g butter, softened 5 ml (1 t) vanilla essence multi-coloured edible polka dots, to decorate

Method

Preheat oven to 180ÂşC. Grease 3 x 20 cm sandwich tins, line the bases with baking paper, grease the paper.

Beat the butter and sugar in a large bowl until light and fluffy. Add the vanilla essence and add the egg whites a little at a time while beating. Sift the flour, corn flour and baking powder together. Incorporate the dry ingredients into the butter mixture in 3 stages alternating with the buttermilk. Divide the batter between the tins and level the tops.

Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.

Allow the cakes to cool in the tins for 10 minutes, and then turn out onto a wire rack, peeling off the paper. Cool completely.

Place egg whites and sugar into a bowl of an electric mixer. Add the vanilla seeds to the egg whites and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved – you can test this by dipping two fingers into the bowl and rubbing them together; if you can't feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed, continue whisking until the meringue has cooled to room temperature, then slowly add the butter, 1 tablespoon at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silkysmooth buttercream. If it hasn't, continue to whisk until it does. If it still refuses to thicken, it may be that the mixture is still too warm, so chill for 10 minutes, then continue whisking. Add the vanilla essence and mix to combine. To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake . To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the polka dots into the sides of the cake creating a full border at the base of the cake. Use less and less dots the further up the cake you go.

Best served within 2 days of baking, but the cake will keep for up to 4 days in a sealed container.

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the perfect treat

Cupcake love Once upon a time cupcakes were a rather ordinary part of a teatime spread and then they turned from Cinderella into the Fairy Princess. Always in fashion, the love affair with cupcakes goes on and on. They're fun to decorate, perfect for any occasion and easy to serve.

FUNKY FUN

Cupcakes can be simple or elaborate, or just plain fun.

These easy-to-decorate cupcakes make fabulous little gifts and will thrill the children. A good idea for moms to send to school on their children’s birthdays.

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Create panda cupcakes using rolled-out white and chocolate fondant icing.

Cut rounds of the white fondant icing to fit the top of the cupcake and sprinkle with Huletts White Sugar to create. Finish off with chocolate fondant icing or decorations of your choice.

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trendy cakes

Peanut butter & pretzel chocolate cake Ingredients For the cake

12,5 g (30 ml) cocoa powder 200 g cold butter, diced, plus extra for greasing 200 g dark chocolate, roughly chopped 300 g (375 ml) Huletts SunSweet Brown Sugar 4 extra large eggs 175 g (310 ml) self-raising flour 5 ml (1 t) baking powder For the peanut butter icing

For the icing Beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth.

Add a pinch of salt and cream and mix until smooth.

250 g butter at room temperature 600 g (1200 ml) Huletts Icing Sugar 300 g (300 ml) smooth peanut butter 100 ml thick cream 75 g salted pretzels

Method

pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tins for about 10 minutes, then turn out onto a wire rack, peeling off the baking paper, to cool completely.

For the cake Preheat the oven to 180ÂşC. Grease 2 x 22 cm round cake tins, and line with baking paper. Grease the baking paper as well. Place the cocoa in a small bowl with 100 ml hot water. Whisk together until smooth, then set aside. Place the butter and chocolate in a heat proof bowl and place over a pan of simmering water. Gently melt chocolate while stirring occasionally.

Remove from the heat and allow to cool slightly. In a large bowl, beat the sugar and eggs together using an electric beater until thick and pale. With the blades still running,

To assemble the cake Use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides – there should be enough to cover about half the sides, leaving the icing partially on display.

Best served within 2 days of baking.

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Hint:

The saltiness of the peanut butter and the sweetness of the chocolate work perfectly together in this recipe. Decorating the cake with pretzels gives it an extra edge Huletts 43

2015

Are you a champion koeksister baker? you could win R100 000!

Get all the details now!

Go to www.hulettssugar.co.za for competition rules and entry form.

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This is how we’ll crown the champion at the Innibos Festival: Entrants to bake a dozen (12) koeksisters, package them securely and have them delivered by 21 May 2015.

All koeksisters entered in the competition will be judged by a panel of judges, including members of The South African Chefs Association (SACA) and celebrity chefs. Four finalists will be selected and

each will win a trip to the Innibos Festival valued at R5 000. Visitors to the Innibos Festival (1 - 4 July 2015) will get the opportunity to taste the four finalists’ koeksisters and vote for their favourite. The baker with the most votes will walk away with the title of Huletts Koeksister Champion 2015 as well as a R100 000 cash prize!

Jacaranda FM listeners competition: You may not be a koeksister baker but if you love eating them make sure to listen to Frankie’s show from 25 May to 19 June 2015.

Four listeners stand a chance of winning R5 000 towards a trip to the Innibos Festival (1 – 4 July 2015).

Judging Partner

For more information and competition rules visit www.hulettssugar.co.za

Life’s sweeter with Huletts...

Huletts has something special for every recipe and occasion.

Get creative with Huletts extensive range of innovative products and discover the endless possibilities.

You can expect nothing less than perfect from South Africa’s No. 1 sugar brand.

Huletts Fructose offers pure and low GI concentrated sweetness, 1.5 to 1.7 times sweeter than a regular sugar. This means you use less, reducing your daily kilojoule intake. It provides good cooking results and is known for improving the colour of baked goods.

Huletts Treacle Sugar is a great flavour and colour enhancer. This soft, sticky sugar keeps fruit cakes and dark loaves moist. It is also perfect for microwave baking and meat marinades.

It is a good substitute for Muscovado Sugar.

Huletts White and Brown Sugar Cubes are convenient precision-cut white and brown cubes that adds sophistication and elegance to any event. A stylish way to sweeten all beverages, including tea, coffee and hot chocolate.

Huletts Molasses is filled with richness and flavour.

It is used in cooking and baking.

It can also be used drizzled over porridge, and gives a rich colour and taste when used as a marinade for meat and poultry.

Huletts Yellow Sugar is used in baking, in preserves such as jams, pickles, chutneys, in homebrewed beer and ginger beer to enhance the colour.

Huletts Caramel Sugar is ideal for sprinkling over porridge, custards, cereals and adds a delicious rich flavour to coffee. It can also replace white sugar in all microwave cooking to improve colour. It is perfect for biscuits, cakes, loaves and is a good substitute for Demerara Sugar.

Huletts Icing Sugar is the perfect solution with fine, powdery granules for icing a cake or creating intricate sugar art. Also used for sweetening whipped cream, making smooth creamy desserts or in recipes that require a very fine crumb texture. It also comes in chocolate, strawberry and cappuccino flavours.

Huletts Range of EquiSweet Sweeteners is a low kilojoule sweetening solution that offers all of the sweetness with none of the guilt. Available in EquiSweet Classic and two aspartamefree alternatives, Sucralose and new Stevia. Available in tablets and sachets.

Huletts 14

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Huletts Golden and Flavoured Syrups This line-up of both traditional and fun flavours made from pure cane sugar, make excellent toppings on pancakes, flapjacks, toast, waffles and scones, and are delicious in desserts and sauces.

Huletts Castor Sugar is the finely milled white sugar crystals that dissolve quickly. It is ideal for use in baking super-soft sponges, light and fluffy mousses and meringues or for sprinkling over fresh fruit.

Huletts White Sugar Pure white crystals that dissolve quickly for instant sweetness.

Used in baking and to sweeten beverages.

Huletts SUGAlite is a reduced low kilojoule sweetener, with a low Glycaemic Index, ideal in replacing sugar in baking.

Tastes as great as baking with ordinary sugar and produces the same sweetness and functionality, from browning to crumb texture.

Huletts Coloured Crystals Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.

Huletts SunSweet Brown Sugar dissolves easily and provides instant sweetness.

Used in hot beverages, in everyday baking and sprinkled over cereals and porridge. It is the most popular sugar for home brewing, canning and making confectionery.

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Making Every Day Sweeter

Did you know?

Y

Yellow sugar is used in baking and in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beers, primarily acting as a preservative and colour enhancer.

Stand a chance to

WIN R2500

with Huletts

by telling us what

you use Yellow sugar for

To enter: SMS Huletts followed by your answer to 32113 or email info@mpmarketing.co.za Closing date: 31 July 2015. One lucky winner will be randomly selected from all the entries received. For full competition rules visit www.hulettssugar.co.za

Head Office – Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax (031) 460 0366; Gauteng: Tel (011) 873 6238/6260; Western Cape: Tel (021) 551 7866; Customer Care Line: 0860 784 277; www.hulettssugar.co.za