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Bril iant

autumn 2015 i issue 26



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,
Ombr 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
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:

Mothers day
6 Ombr cake
8 Victoria sponge
9 Flower cupcakes
10 Coconut meringue kisses
12 Profiteroles
fathers day
14 Father's Day cake
16 Upside down
banana loaf

mothers day





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


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




IN ay
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Huletts 6

Caramel raspberry
Ombr cake

1 vanilla layer cake of your choice

baked in two layers

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


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 Ombr

It is a layer cake with graded hues of a single colour as well as matching graded
icing. Ombr is a fashionable trend in both the food and textile industries.
Ombr can also be translated from French which means shaded.
Huletts 7

IN ay
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Victoria sponge with

Rose petal topping


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

250 ml fresh thick cream

15 g (30 ml) Huletts Icing Sugar
20 strawberries, sliced (optional)


Preheat oven to 180C.

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.


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.
Huletts 8

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.

Huletts 9

IN ay
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Coconut meringue
kisses with
chocolate buttercream

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


Preheat the oven to 120C.

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 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.

Huletts 10

Huletts 11

at day
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c th

Profiteroles with
caramel topping


150 ml water
60 g butter, at room temperature,
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


Preheat the oven to 200C.

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.

Huletts 12

Huletts 13



ing y
at da



A decadent
treat for Dad
Huletts 14

Father's Day Cake


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.


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
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).

Huletts 15



ing y
at da


banana loaf
With maple-caramel sauce


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,

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


Preheat the oven to 160C.

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 5 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.

Huletts 16

Huletts 17

Enjoy the robust

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

Huletts 18



Increase the oven temperature to 170C.

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.
Dont 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.


3 extra large egg whites, plus 6 extra

large eggs
525 g (625 ml) Huletts Castor Sugar

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

150 g (300 ml) Huletts Icing Sugar


250 ml (1 cup) thick cream

250 g fat-free yoghurt
150 g lemon curd (see recipe page 21)


Preheat the oven to 140C.

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.




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

Huletts 19

winter flavours

Lemon meringue
with ginger cream

Huletts 20


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 ( t) finely grated lemon zest
60 ml ( 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 ( t) vanilla essence


Preheat the oven to 200C.

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.

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
tted 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.

Huletts 21

winter flavours

Orange and
nut cake


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 180C

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

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


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.
Huletts 22

Huletts 23

winter flavours

Lemon-flavoured loaf
with sugar topping

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 our
50 g (100 ml) ground almonds
75 g (19 cubes) Huletts White
Sugar Cubes


Preheat oven to 180C.

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 nely grated zest of
2 of the lemons and the juice of a lemon.
Fold the our 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 1 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 ( t) ground ginger together in a saucepan. Stir until boiling.
Lower the heat and boil gently for 5 minutes.
Huletts 24

Huletts 25

winter flavours

Huletts 26

Classic custard tart


Preheat the oven to 190C.

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 170C 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 130C.

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

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.

Huletts 27

all time favourite

Apple and oatmeal


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 ( t) salt
125 g seedless raisins
Huletts Icing Sugar
for dusting


Preheat the oven to 180C.

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


The Kenwood Chef that South Africans love

For Mom to bake, but kids can help
and trust now in limited edition high gloss white.

In keeping with the latest trends in kitchens, Kenwood introduces the

new limited edition white Titanium Chef with polished metal accents.
Its large capacity 4.6L glass bowl has graduations for easy measuring
and handles that double as pouring spouts. Complete with 3 height
adjustable stainless steel bowl tools (K-beater, Whisk and Dough hook)
the machine beats, whisks and kneads ingredients with ease.
Four power outlets, and a 1400W motor, provide unrivalled versatility
and with an additional 20+ attachments available, there is no limit to the
number of delicious recipes you can prepare.
Its well-deserved reputation for superior quality, and unwavering
reliability, make the Kenwood Titanium Chef the obvious choice for
every South African kitchen.

Huletts 43


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 Bakers
Day. Amanda Randeira, Huletts
Marketing Manager welcomed
guests with a sweet Huletts greeting.

Huletts 30

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.

Huletts 31

kids in the kitchen


Future Bakers
Many working moms dont have time to encourage their kids to experiment in the kitchen,
but if youre 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


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



Roll marshmallows in the

icing sugar to prevent them from
sticking to each other.

Huletts 32

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


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


Preheat the oven

to 180C.
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

Huletts 33

kids in the kitchen

Star-shaped biscuits

175 g butter, softened

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


Preheat oven to 180C.

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

Huletts 34

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


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

Huletts 35

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.

Huletts 36

The Kenwood Multipro Excel is perfect for those who

entertain regularly or who batch cook for bulk freezing.
Its sleek, brushed metal modern design is coupled with a
powerful 1200 watt motor. The 55 + functions will handle
almost every kitchen task.
Variable speed gives complete control of ingredients, plus
auto function finds the optimum speed for each task. With
a variety of bowl sizes (4 litre, 2.9 litre and 1.75 litre), theres
one to fit any type of dish. An extra large food tube eliminates
pre-chopping of ingredients. In addition, the Multipro comes
with a glass liquidiser, glass multi mill and citrus press.
For more information, please visit;
email or phone (011) 474 0153.

party time

Vanilla party cake


225 g butter, softened, plus extra for

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


Preheat oven to 180C.

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
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

Huletts 38

Huletts 39

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.


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 childrens birthdays.
Huletts 40

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.
Huletts 41

trendy cakes

Peanut butter & pretzel

chocolate cake
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

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


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

For the cake

Preheat the oven to 180C.
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.

Huletts 42


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


Are you a champion

koeksister baker?
you could win R100 000!
Get all the details now!
Go to for
competition rules and entry form.

Huletts 44

This is how well 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 Frankies 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

Lifes 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 Africas 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

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

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

Huletts 46

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
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
easily and
provides instant
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

Huletts 15

Making Every Day Sweeter

Did you know?

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
Closing date: 31 July 2015. One lucky winner will be randomly selected from all the entries
received. For full competition rules visit

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;