cakes Winter meringue Multi-layer icing ... it s all the fashion With compliments from Huletts Home Industries & Informal Markets WINTER HOW To make:

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1 Winter magic endless possibilities WINTER 2013 issue 22 HOW To make: ITALIAN meringue icing Multi-layer cakes... it s all the fashion Est Making Every Day Sweeter Home Industries & Informal Markets With compliments from Huletts

2 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 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 R ! Make sure you get all the details on how to enter on page Our very handy Hulett boxes continue to be in great demand. We re delighted that you find them so useful and practical with 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 28 inspirational recipes With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

3 Contents Peanut butter biscuits 24 Huletts koeksister champion Health squares 27 Handy Huletts boxes 28 Home industries visited 30 Know your sugars 34 Meringue swirls 36 Coconut marshmallows 38 Black cup cakes 40 Chocolate and nut shortbread 42 Salted chocolate biscuits 44 Beautiful baby cakes 26 6 Lightly flavoured orange cake with chocolate ganache 32 Medal cookies Huletts co-sponsored price tags 8 Preserved clementine s 10 Pear and marzipan 12 Three layer lemon cake 14 Multi-layer cake with Italian buttercream 18 Crepe cake Espresso cupcakes with mascarpone topping and spun sugar hazelnuts 44

4 delicious cakes Lightly flavoured orange cake with chocolate ganache 280g (500 ml) cake flour 170g (330ml) Huletts Castor Sugar 10ml baking powder 1ml salt 125ml cooking oil 125ml freshly squeezed orange juice 5ml grated orange rind 2 extra-large eggs 2,5ml vanilla essence Preheat 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 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. Ganache 250ml thin fresh cream 300g dark chocolate, chopped 100g 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 sugar Serve cake in wedges with a quartered clementine. Huletts 6 Huletts 7

5 preserve it! Preserved Clementine s Makes ± 2 Litres 1kg Clementine 1kg Huletts White Sugar 2 litre water For 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. The differences between Oranges, Satsumas and Clementines Orange 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. 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. Satsuma is small and sweet, but can be bitter, is seedless and has loose skin and a less intense flavour than orange. Milder flavour. Best for cakes and bread clementines and oranges. Huletts 8 Huletts 9

6 delicious cakes Pear and marzipan 280g (500ml) self-raising flour, sifted 150g butter, diced 105g (125ml) Huletts Castor Sugar Zest of 1 orange 100ml milk 2 extra-large eggs, beaten 350g firm pears, halved, stoned and sliced 100g white marzipan, diced 60ml redcurrant or cranberry jelly Preheat the oven to 18OºC. Grease and base line a deep, loosebottomed 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 smooth over: 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. Huletts 10 Huletts 11

7 delicious cakes Three layer lemon cake 350g butter, very soft, plus a little extra for the tin 300g (375ml) Huletts Castor Sugar 250g seif-raising flour 3 extra-large eggs 100g ground almonds 150g (180ml) lemon curd (see recipe below) 2 lemons, zested and juiced Huletts Icing Sugar for dusting Filling 150ml double cream 250g tub mascarpone 150g (180ml) lemon curd (see recipe below) Preheat 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 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 curd 4 lemons 5 eggs 250g butter 400g (500ml) Huletts White Sugar Wash 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. Makes about 600ml Huletts 12 Huletts 13

8 delicious cakes Multi-layer cake with Italian meringue buttercream 350g (410ml) Huletts White Sugar 90ml water 6 extra large egg whites 500g unsalted butter, cut into 1-cm cubes, room temperature Place 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. 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 14 Huletts 15

9 delicious cakes Celebration Layer Cake 225g unsalted butter, softened 475g (560ml) Huletts Castor Sugar 5 extra large egg whites, lightly beaten 420g (750ml) cake flour, sifted 20ml baking powder 300ml milk 15ml vanilla essence A few drops of pink food colouring 50g cocoa powder, sifted you will need 3 x 23cm spring form tins or 6 x 18cm tins, greased and lined with baking paper Preheat 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 16 Huletts Huletts 1715

10 delicious cakes Crepe cake Crêpes 6 extra-large eggs 250ml milk 125ml cream 2,5ml vanilla essence 140g (250ml) cake flour Pinch salt 50g (60ml) Huletts Castor Sugar 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. Place all 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. Chocolate-Amaretto Filling 300ml heavy whipping cream 50g (60ml) Huletts White Sugar 45ml cocoa powder 5ml almond essence 30ml amaretto liqueur (almond liqueur) Whip 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 Ganache 250g semisweet or bittersweet chocolate 250ml cream 30ml Amaretto liqueur Roughly chop the chocolate and place it in a medium sized bowl. In a small saucepan, heat the cream over mediumhigh 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 Assembly Centre 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. Huletts 18 Huletts 19

11 delicious cakes Espresso cupcakes with mascarpone topping and spun sugar hazelnuts Makes 24 cupcakes 150g butter, at room temperature 210g (250ml) Huletts Castor Sugar 200ml milk 4 extra-large eggs, beaten 10ml instant espresso coffee powder 210g (375ml) self-raising flour, sifted For the icing 200g mascarpone cheese 15 ml Huletts Icing Sugar ½ t instant espresso coffee powder you will need 2 muffin tins lined with cupcake cases method Preheat 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 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. Remove from oven and leave to cool. icing method Place the mascarpone cheese, icing sugar and coffee in a bowl and beat until smooth. Hazelnuts dipped in spun sugar 100g (250ml) Huletts White Sugar 50ml water Pinch of cream of tartar 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

12 biscuit time Peanut butter biscuits The new Kenwood Cooking Chef cooks while it mixes. It pretty much does everything except make tea. INCLUDES: 50g butter 200g peanut butter 400g (500 ml) Huletts Brown Sugar 2 extra-large eggs, beaten 5ml vanilla essence 480g (860ml) cake flour 10ml baking powder 2ml salt 150ml milk Yields 40 biscuits, depending on size Preheat oven to 190ºC Mix 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 minutes. Stainless steel blender Steaming basket Power whisk Food processor Stainless steel stirring tool Stainless steel K-beater Flexible beater Stainless steel spiral dough hook Powerful 1500W planetary mixing 1100W induction cooking system cooks directly in the mixing bowl Large 6.7L bowl capacity with 3L cooking and mixing capacity 4 Power outlets for incredible versatility with over 20 optional attachments Accurate temperature setting from 20 C to 140 C Display featuring 3 hour timer and temperature setting High speed heat and whisk function 8 Mixing speeds 3 Cooking stir settings Tel: info@kenwood-sa.co.za Huletts 22

13 There are two types of South Africans. Those who can bake champion koeksisters and those who love eating them! Are you a champion koeksister baker? you could win R ! Or if you know you ve tasted a winner - you could win one of five R1000 cash prizes festival visitors will sample koeksisters to vote for the Huletts Koeksister Champion 2013! 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! 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 Send your entry together with your contact details via to: koeksister@hulettssugar. co.za or post to: Huletts Koeksister Champion 2013, PO Box 3016, Saxonwold, Closing Date: 30 May 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 Standard SMS rates apply. Closing Date: 30 May finalists. The 4 finalists will each win a trip to The Innibos Festival (26-29 June 2013) valued at R each. Selection of the Huletts Koeksister Champion 2013: During the course of the 4-day Innibos festival, a total of 2500 (approximately 625 per day) festival goers will have the opportunity to sample and vote for their best tasting koeksister. The Huletts Koeksister Champion 2013 will be announced on Saturday, June 29, at the Innibos Festival. The winner will receive the cash prize of R For more information and competition rules visit

14 biscuit time Makes 24 biscuits, depending on size. Health squares 62mm Would you like some of these handy Huletts cake boxes? 140ml honey 150g (190ml) Huletts SunSweet Brown Sugar 150g butter 50g sesame seeds 100g sunflower seeds 100g dried cranberries 320g (250ml x 4) oats Place 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 and mix well. Press evenly onto the baking sheet. Leave to cool. Cut into even sized squares. Huletts mm 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 or pan@netactive.co.za. 270mm

15 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! 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.

16 KNOW YOUR SUGARS White Sugar White sugar crystals. Uses: General sweetener used in all prime foods and beverages. Also used as a general household sweetener. Iicng Sugar Finely milled white sugar with a permitted anticaking agent added. Uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing. Huletts 30 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. 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. Huletts 31 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.

17 fun for kids Medal cookies 15 Marie biscuits To decorate 1kg pack ready-to-roll icing Huletts Icing Sugar food colouring paste edible glitter 15 long colourful ribbons Glace icing for piping Makes 15 cookies To decorate Divide 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: Huletts 32 Huletts 33

18 fun for kids Meringue swirls Makes 25 meringues 3 large egg whites, room temperature 160g (180ml) Huletts White Sugar pinch of salt Large pinch of cream of tartar 5ml finely grated fresh orange zest Orange 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 mediumhigh 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: Huletts 34 Huletts 35

19 yummy treats Est Coconut marsmallows Making Every Day Sweeter 500 ml desiccated coconut 30 ml gelatine 60 ml cold water 400g (500 ml) Huletts White Sugar pinch of salt 30 ml Huletts Golden Syrup 190 ml boiling water 2 egg whites Preheat 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. Huletts 36 Huletts 37

20 decadent cup cakes Black cup cakes Makes 24 cup cakes 350g (560ml) cake flour 300g (375ml) Huletts White Sugar 5ml bicarbonate of soda 5ml baking powder 30ml cocoa powder 125g unsalted butter, at room temperature 2 extra-large eggs 5ml vanilla essence 45ml strong black coffee, at room temperature (pure coffee is best) 125ml buttermilk 125ml cream 15-30ml black food colouring (depends on how dark you d like your cake to be!) 5ml white vinegar Preheat 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 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 Icing 250g Cream Cheese 200g butter 520g (4x250ml) Huletts Icing Sugar 2ml cocoa powder 10ml vanilla essence Cream 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. Huletts 38 Huletts 39 Huletts 35

21 yummy biscuits Chocolate and nut shortbread Makes 24 biscuits, depending on size 200g butter 280g (500ml) cake flour 150g (180ml) Huletts Castor Sugar 10ml vanilla essence 1 extra large egg 200g dark chocolate, chopped 100g walnuts or pecan nuts Preheat 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

22 yummy treats Salted chocolate biscuits Makes 40 biscuits depending on size 225g dark chocolate 125g butter 225g (275ml) Huletts White Sugar 2 extra-large eggs 2ml vanilla essence 140g (250ml) cake flour 3ml baking powder 50g cocoa powder Pinch of salt 75ml milk Huletts Castor Sugar Maldon salt for sprinkling Preheat oven to 180ºC Melt 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. Huletts 42 Huletts 43

23 fairy cakes Beautiful baby cakes A 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 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. Huletts 45

24 Times are tough and Huletts try to help wherever they can Contact us regarding co-sponsored price tags. Contact MP Marketing at ,

25 Head Office Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, Tel (031) Fax (031) ; Gauteng: Tel (011) /6260; Western Cape: Tel (021) ; Customer Care Line: ;