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naked and semi-naked - Huletts Sugar

Home Industries & Informal MarketsWith compliments from Hulettssummer 2015 i issue 27naked and semi - naked cakesone cake,many variationstraditional recipeswith atwistFor more information contact: and theme and focus in this issue is all about the fun of the festive season. We ve got lots of great ideas to help you be even more creative and successful during the busy holiday season. Our vanilla and chocolate cake will suit any occasion, depending on the topping you use. Try the fun ice cream sundae version for a celebratory cake to ring in the New Year or a dainty cake for a stylish tea you are wondering what a naked cake is turn to page 26 and all will be revealed!

Home Industries & Informal Markets With compliments from Huletts summer 2015 i issue 27 naked and semi-naked cakes one cake, many variations traditional

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Transcription of naked and semi-naked - Huletts Sugar

1 Home Industries & Informal MarketsWith compliments from Hulettssummer 2015 i issue 27naked and semi - naked cakesone cake,many variationstraditional recipeswith atwistFor more information contact: and theme and focus in this issue is all about the fun of the festive season. We ve got lots of great ideas to help you be even more creative and successful during the busy holiday season. Our vanilla and chocolate cake will suit any occasion, depending on the topping you use. Try the fun ice cream sundae version for a celebratory cake to ring in the New Year or a dainty cake for a stylish tea you are wondering what a naked cake is turn to page 26 and all will be revealed!

2 This is one of the hot new trends everyone is talking about. It s a fun way to describe cakes which have less icing so there s more cake exposed!Another hot trend is the organic look which involves decorating with fresh vegetables and flowers not only do these cakes look impressive they have big impact with less course no festive issue would be complete without some terrific ides for Christmas gifts. Everyone loves biscuits over the holiday season and nothing bests homemade biscuits. We ve given traditional ginger biscuits a whole new twist, with some yummy new variations. Look out the ginger caramel squares and the choc-chip ginger biscuits (pages 36-39). The fudge squares, which are always a favourite, together with the almond and peppermint creams make perfect presents for teachers or to have on hand for last minute , don t miss our big scoop on page 40!

3 Koekedoor finalist Caroli Schoeman shares photographs of her beautiful wedding cake, which she, her mother and her siblings baked. I hope you will find lots of inspiration from her warm regardsmathilda PansegrouwDear Home industry membersummer recipesWe take a sneak peek at caroli and Hendrik's weddingPlus!Contents6 Summer Fruit Gateau8 Mega Rocky Road Cake 10 Chocolate Ganache Layer Cake12 Rich Moist Chocolate Squares14 Colour Sprinkles Cake15 Purple Pearl Cake16 Raspberry and Rose Kisses 20 Dainty Darling Cheesecakes22 Ice Cream Sundae Cake 24 Huletts Koeksister Champion 201526 naked and semi - naked wedding cakes 30 Gift Ideas for the Festive Season32 Mini cakes /SunSweet Fudge33 Almond and Peppermint Creams/Christmas Gift Ideas34 Orange and Apricot Loaf Cake36 Ginger Caramel Squares 38 Choc-chip Ginger Biscuits39 Sugar Cinnamon Coated Ginger Biscuits40 Inside Scoop.

4 Caroli's wedding day/Baked Cheese Cake44 Berry Pavlova46 Syrup and Almond Pavlova/Banana and Cherry Pavlova47 National Milk Tart Day 2015 as celebrated by Tuiskoop, Ermelo8363444203316 Summer Fruit Gateauingredients3 extra large eggs105 g ( cup) Huletts Castor sugar110 g (200 ml) cake flour5 ml (1 t) baking powder5 ml (1 t) almond essence110 g butter, melted icing2 extra large egg whites 160 g (1 cup) Huletts icing Sugar , sifted, plus extra for dusting250 g butter, softened and diced zest of 1 lemon1 ml (pinch) salt400 g mixture of fresh blueberries, raspberries, and strawberriesmethod1. Preheat the oven to 190 Grease and line a 20 cm round cake Place eggs and castor Sugar in a heatproof bowl (stainless steel) and place over a pot of simmering water.

5 Whisk continuously until light and fluffy. 4. Remove the bowl from the heat and keep on whisking until the mixture returns to room temperature. Set aside. 5. Sift the flour and baking powder together and set Add the almond essence to the egg mixture. Stir in the melted butter and lastly fold in the Pour the batter into the cake tin and bake for 30 - 35 minutes or until a skewer inserted comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool Icing: Place the egg whites and icing Sugar in a heatproof bowl (stainless steel) and place over a pot of simmering water. Beat until thick. Remove from the heat and gradually stir in the butter.

6 Mix in the zest and salt and beat until a smooth. Halve each cake horizontally. Spread the icing over the bottom layer and scatter with half of the berries. Top with second layer and top with a dollop of icing and remainder of berries. 9. Dust generously with Huletts Icing 8-10 Festive and FruityHuletts 6 Huletts 7 Huletts 8 Huletts 9meGa roCky road Cake ingredients1 x chocolate sponge cake recipe, to make 2 x 20 cm round cake layers (use your own trusted recipe or visit )chocolate buttercream icing200 g butter, softened325 g (2 cups) Huletts icing sugar5 ml (1 t) vanilla essence30 ml (2 T) fresh cream100g (1 cup) cocoato decorate350 g chocolate chips 200 g mini chocolate balls with honeycomb centres (Whispers), halved 5 8 chocolate-coated biscuits, roughly broken into chunks 10 12 mini marshmallows 600 g plain cooking chocolate, chopped 125 ml ( cup) fresh creammethod1.

7 Make the chocolate cake layers and allow to cool Chocolate buttercream icing: Beat the butter and icing Sugar together until light and creamy. Add vanilla essence, cream and cocoa and beat until a smooth and spreadable consistency is reached. (Add a splash of milk, if required.)3. Sandwich the cake layers together using a portion of the buttercream icing, spread the rest evenly around the sides and top of the Take a handful of the chocolate chips and carefully but firmly press into the sides of the cake. Cover the top of the cake with the chocolate balls, biscuits and Heat the cooking chocolate and cream in the microwave at 30 second-intervals, stirring in between, until Drizzle the melted chocolate over the top and down the sides of the 12chocolate lovers dream cake!

8 Don't know what to give your chocaholic friend this Christmas? You can't go wrong with this Mega Rocky Road 10 Huletts 11 ChoColate GanaChe layer Cakesponge cake3 extra large egg whites12 g (3 t) Huletts Castor Sugar 100 g (1 cup) ground almonds100 g Huletts icing sugar3 extra large eggs35g ( cup) cake flour, sifted30 g unsalted butter, meltedbuttercream3 extra large egg yolks70 g (1/3 cup) Huletts Castor sugar225 g unsalted butter, cubed and softened10 ml (2 t) vanilla essencechocolate ganache100 ml double cream100 ml dark chocolate, broken into small pieces60 ml (4 T) strong black coffee or liqueur of your choice (optional) method1. Preheat the oven to 220 Grease and line a 33 x 23 cm Swiss roll tin with baking paper.

9 3. Whisk the egg whites in a bowl until stiff peaks form. 4. Add the castor Sugar , one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. 5. Tip the ground almonds and icing Sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. 6. Fold in the flour, and then gently fold in the meringue in three separate batches. 7. Pour the melted butter down the side of the bowl and fold in until incorporated. 8. Pour the mixture into the prepared tin and level the surface with a palette knife. 9. Bake for 5-7 minutes until pale, golden-brown and springy to Place a sheet of baking paper over a cooling rack and turn the cake out onto it.

10 Peel off the baking paper from the base of the cake and leave to cool completely. 11. For the buttercream, place the egg yolks in the bowl of a food mixer with the whisk attached. 12. In a pan over a gentle heat, dissolve the Sugar in three tablespoons of water and boil steadily until the syrup reaches 110 C on a Sugar thermometer. 13. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. 14. Add the butter, a little at a time, whisking continuously and finally add the vanilla For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate.


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