Home Industries & Informal Markets

summer 2017 i issue 31

With compliments from Huletts

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

Our successful Bakers Day, recently held in Durban, showed that Home Industry is flourishing. The event took place on the same day that storms and floods battered Durban and surrounding areas. In spite of the weather, it was wonderful to hear that so many of you enjoyed the day.

At some time in our lives, most of us have hosted a function, be it a dinner party, office farewell or kid’s birthday party, where we have relied on our favourite Home Industry for snacks, desserts and other baked treats. Home Industries first came onto the scene some 40 or 50 years ago, when more and more women were entering the job market. Home Industries provided these women with easy, accessible solutions for home catering and, at the same time, many talented women who had learnt the craft of baking from their mothers and grandmothers, were able to earn an income with these skills.

So, for many years, Home Industries were the go-to place for home catering, especially baking. However, with the advent of delis and ready-made goods, the face of Home Industry shops have somewhat changed. Today, many home bakers have become commercial suppliers as retailers recognised that their customers wanted quality, homemade products.

While Home Industries have continued to flourish, they have had to adjust and refocus their business models. Many of the successful ones have told us about the following ‘golden rules’ they always keep in mind.

The right location is a vital element in a successful business plan. With tourism growing in South Africa, we have both local and international visitors traveling by road to many different parts of our country, resulting in an increase of roadside stops. Many of these roadside stops offer home baked goods, local crafts and a good cup of coffee. These shops have proven to be excellent outlets for local home bakers to showcase their products, especially those specialising in koeksisters, rusks, jams, biscuits and preserves.

Know your market and move with the times. Traditional favourites like rusks and koeksisters will always be in demand, but different areas have different needs. While trends like macaroons and dripping cakes come and go, it’s important to be able to provide these items when the market wants them.

Visiting Village Fair in Johannesburg was a wonderful surprise. Trendy novelty biscuits, cute baby accessories and carefully curated gift items are part of the successful mix that has seen the shop move to larger premises.

Quality control is vital. Even the most consistent supplier can have an off day and one poor experience can put a customer off for ever. Constant assessment and reassessment of the quality of goods should be an ongoing process.

Packaging and labelling have never been more important. You only have to look at the shelves of our high end supermarkets to see how much time and effort goes into attractive packaging. With more choice than ever before, good packaging and labelling information will always help a product stand out on the shelf.

marketing is another essential element in a successful business plan. Many Home Industries create hugely successful drives around themes that go beyond the usual like Mother’s Day or the festive season. It’s important to think out the box and stand out from the competition. Facebook, newsletters and even WhatsApp are great ways to stay in touch and keep your customers informed. Everyone can build an online profile whether they are a home baker or a Home Industry outlet.

Fortunately, there will always be a place for Home Industry in South Africa. There are still so many exciting opportunities out there. The business model may change, products may come and go but the demand for quality home-baked goods will always be part of our heritage.Warm Huletts regardsmathilda Pansegrouw

Dear Home industry Baker

Who would believe a toffee apple could look this glamorous.

Contents6 Coconut meringue cake

10 Humming bird cake

12 Naked chocolate drip cake

14 Rich chocolate cake

16 Vanilla meringue with caramel popcorn and praline

18 Meringue with lemon curd

20 Strawberry and custard slices

24 Choux pastry with caramelized apple wedges

28 Orange chocolate cake

30 Cupcakes galore

32 Themed cupcakes

34 Huletts Bakers Day 2017

36 Village Fair

40 Huletts koeksister competition

42 Custard kisses

44 Old fashioned macaroons

46 Romany Creams

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With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

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tea-time treat

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CoConut meringue Cake ingredients280 g (2 cups) cake wheat flour

15 ml (3 t) baking powder3 ml (½ t) salt180 ml (¾ cup) unsweetened coconut milk, well shaken 10 ml (2 t) vanilla essence 180 g (¾ cup) butter300 g (1½ cups) Huletts White sugar 2 extra large eggs125 ml (½ cup) sour cream4 extra large egg whites

Filling200 ml cream1 extra large egg yolk60 ml (¼ cup) Huletts White sugar 10 ml (2 t) cake wheat flour80 ml (1/3 cup) desiccated coconut 10 g butter, softened5 ml (1 t) vanilla essence 1 ml (pinch of salt)To assemble1 x tin Caramel Treat

meringue300 g (1½ cup) Huletts White sugar 4 extra- large egg whites

(continued on pg8)

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methodTo make the cake1. Place an oven shelf on the lowest

position of the oven and a second shelf on the second from top position. Heat the oven to 180ºC.

2. Grease and line two round 22cm x 10 cm deep cake tins with baking paper.

3. Sift the flour, baking powder and salt together. Mix the coconut milk with the vanilla essence. Set aside.

4. Place the butter and sugar in a large bowl and beat until light and fluffy, 3 - 5 minutes. Add the eggs one at a time, beating well after each addition.

5. Add a third of the flour mixture to the egg mixture and beat on low speed until well incorporated. Add half of the coconut milk and beat in. Continue adding the flour mixture and coconut milk, alternating the two and ending with the flour. Add the sour cream and mix until well incorporated.

6. Place the egg whites in the bowl of an electric mixer, and beat on high speed until soft peaks form, 2 - 3 minutes.

7. Gently fold the egg whites into the batter.

8. Divide the cake batter evenly between the prepared cake tins.

9. Bake for 15 minutes then change the positions of the tins. Bake for a further 10 to 15 minutes, or until a skewer inserted comes out clean.

10. Remove tins from the oven and place on a wire rack to cool for +/- 10 minutes before turning out to cool completely. Remove the baking paper.

To make the filling1. In a bowl whisk the cream and egg yolk

together.2. Place the sugar and flour in a medium

saucepan.

3. Add the cream and egg mixture and place over medium heat while whisking until smooth, +/- 2 minutes.

4. Turn the heat down and allow to simmer while whisking and mixture thickens, 8 – 10 minutes. Remove from heat.

5. Stir in the coconut, butter, vanilla, and salt and allow to cool to room temperature.

To assemble the cake1. Slice the cakes layers horizontally in half.

Place first layer on a flat serving platter or on a cake stand.

2. Spread the first layer with the “caramel treat”. Next place the second layer on top. Spread with the filling.

3. Place the third layer on top and spread with the “Caramel treat”. Top with the remaining cake layer.

To make the meringue1. Place the sugar and egg whites in a large

heatproof bowl and place the bowl over a saucepan of simmering water. Do not allow the bowl to touch the water. Whisk constantly until the sugar dissolves +/- 3 to 4 minutes. Rub a small amount between your fingers to make sure the sugar has dissolved.

2. Using an electric beater, beat at low speed until the mixture becomes opaque and begins to thicken, +/- 4 minutes.

3. Increase the speed to medium and beat until thickened to soft peaks +/- 5 to 7 minutes.

4. Increase the speed to high and beat until thick and glossy.

5. Carefully spread the meringue thickly over the cake – do not spread meringue smoothly or you may overwork the meringue (all the meringue might not be required).

6. Using a kitchen blow torch, lightly brown the meringue.

HINT: The baked cakes can be made a day ahead or frozen for +/- 1 month. The assembled cake (without the meringue topping) can be refrigerated for up to 4 hours before decorating it. Make the meringue once the cake has been assembled.

Humming bird Cake

ingredients420 g (3 cups) cake wheat flour7 ml (1½ t) baking powder5 ml (1 t) bicarbonate of soda5 ml (1 t) ground cinnamon5 ml (1 t) salt250 ml (1 cup) desiccated coconut1 medium sized pineapple, peeled and diced250 g (1 cup) butter, softened400 g (2 cups) Huletts sunsweet Brown sugar15 ml (1 T) vanilla essence4 extra large eggs80 ml (1/3 cup) plain full fat yoghurt5 bananas, mashed

Cream CHeese iCing150 g butter200 g full fat plain smooth cream cheese260 g (2 cups) Huletts icing sugar10 ml (2 t) vanilla essence30 ml (2 T) fresh lemon juice

method1. Preheat the oven to 180˚C. 2. Grease two x 22 cm diameter cake tins.

Line with baking paper and grease. 3. Sift the flour, baking powder, bicarbonate

of soda, cinnamon and salt together, add the coconut.

4. Place the pineapple in a food processor and blend until smooth. Mix the pineapple, yoghurt and banana together.

5. Using an electric mixer beat the butter, sugar, and vanilla essence together until

light and creamy. Add the eggs, one at a time beating well after each addition. Using a metal spoon fold in the sifted ingredients alternately with the pineapple mixture until well combined.

6. Spoon the batter into the prepared tins and bake for 45 - 55 minutes or until a skewer inserted comes out clean. Leave in tin for 10 minutes before turning out onto a wire rack to cool.

For the icing1. Cream the butter, cheese, icing sugar,

vanilla essence and lemon juice together until smooth and creamy. Place in refrigerator for 15 minutes to firm up.

2. Sandwich the cake layers together with the cream cheese icing and top with icing. (If desired sprinkle top of cake with cinnamon).

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tea-time treat

Because of its fine texture, this is a very crumbly and soft cake.

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show-stopper

4 x cake layers - use your favourite vanilla or chocolate cake recipe and 18 cm wide cake tins.

ingredientsBuTTerCream iCing125 g (½ cup) butter, softened390 g (3 cups) Huletts icing sugar30 ml (2 T) milk5 ml (1 t) vanilla essence1 ml (pinch) salt

Honey ComBbutter, for greasing210 g (1 cup) Huletts Castor sugar75 ml (5 T) Huletts golden syrup10 ml (2 t) bicarbonate of soda100 g plain chocolate, melted (if desired)

ganaCHe250 ml (1 cup) fresh cream300 g dark chocolate, broken into pieces100 g butter, softened

method1. Prepare the cake layers and leave to cool

completely before icing. The cakes can be baked in advance, wrapped individually, and frozen until required.

To make the buttercream icing1. Place the butter in a large bowl, and using an

electric beater beat the butter on medium speed until light and creamy. Gradually add the icing sugar while beating on medium high speed until light and creamy. Beat in the milk and vanilla to make a spreadable consistency.

To make the honey comb1. Grease a 20 cm square tin with butter.2. Place the castor sugar and syrup in a heavy-

based saucepan. Stir to combine, then slowly

bring to the boil and simmer for about 3-4 minutes until the mixture turns a light toffee colour. Remove from the heat immediately and stir in the bicarbonate of soda with a wooden spoon until the mixture froths.

3. Pour the frothing mixture into the greased tin and leave to set until cold and hard. Be careful as the mixture will be very hot.

4. Decorate with chocolate squiggles if desired. Leave to dry completely. Break into pieces and store in an airtight container.

To make the ganache1. Place the cream in a small heavy

based saucepan. Bring to the boil and immediately remove from the heat.

2. Place the chocolate in a bowl, pour half the cream over, and stir thoroughly. Add the remaining cream and stir until smooth.

3. Add the butter and stir until combined.4. Cover and leave in a cool place for 1 hour

until thickened. Do not refrigerate.Makes ± 500 ml ganache

To assemble the cake1. Place a cake layer on a serving plate and

spread with a portion of the icing. Do not cover the sides yet. Top with the second cake layer and repeat the process with all 3 layers. Sparsely ice the sides of the cake with the remaining icing leaving the cake slightly visible beneath the icing giving the cake the “naked” effect.

2. Pour the chocolate ganache over the cake starting in the centre and let the ganache find its own path to run down the edge of the cake. If the ganache is too stiff, place in the microwave for a few seconds. Be very careful as this mixture burns easily.

3. Decorate the cake with honeycomb shards, caramel popcorn, and chocolate sticks.

naked CHoColate drip Cake

with honeycomb

HINT: The whole idea is to give extra height to the cake. The higher the more dramatic!

riCH CHoColate

Cake decorated with gold dust and strawberries

ingredientsBuTTer iCing375 g (1½ cup) butter, softened125 ml (½ cup) cocoa powder650 g (5 cups) Huletts icing sugar 125 ml (½ cup) milk10 ml (2 t) vanilla essencegold dust, available from specialised cake shopsdark chocolate - meltedstrawberries – fresh

method1. Use your favourite chocolate cake recipe to

bake a layered cake.

To make the rich chocolate icing1. Place the butter and cocoa powder in the

bowl of an electric mixer and beat until smooth and creamy.

2. Add 1 cup sugar and 1 tablespoon milk at a time to the cocoa mixture, while beating, until all the sugar and milk have been added. Turn the mixer to high speed for about a minute.

3. Add vanilla essence and beat in.4. If icing appears too dry, add more milk, a

tablespoon at a time until it reaches the right consistency and is light and creamy.

To assemble the cake1. Sandwich the cake layers together with

the butter icing. Spread top and sides generously with the butter icing.

2. Drizzle the melted chocolate over the cake to make decorative lines.

3. Brush the strawberries with gold dust and place on top of the cake.

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celebrate good times

The ideal cake for an end of the year celebration – think Christmas or New Years eve

classic with a twist

Vanilla meringue

with Caramel popcorn and praline

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ingredients 400 g extra-large egg whites735 g (3½ cups) Huletts Castor sugar30 ml (2 T) ground cinnamon

Praline1 litre (4 cups) water1050 g (5 cups) Huletts Castor sugar300 g glucose1 kg nuts of your choice

method1. Preheat the oven to 150°C. Line two baking

trays with baking paper. Do not grease.2. Place the egg whites and castor sugar

in a heatproof bowl and place the bowl over a saucepan of low simmering water. Do not allow the bowl to touch the water.

3. Leave for ten minutes then feel with your thumb and forefinger whether the mixture is still grainy. If it is still grainy, leave for a few more minutes while gently stirring until the sugar has dissolved.

4. Add the cinnamon and beat the mixture on high speed for ten minutes with an electric beater.

5. Spoon the meringue onto the baking trays in two ± 20 cm rounds. Use the back of the spoon to spread the mixture evenly.

6. Bake for 40 minutes. Switch the oven off leaving the meringues in the oven, with the door slightly ajar, to cool down completely, ± 30 minutes.

7. Store in airtight containers or wrap in cling wrap or aluminium foil.

For the praline1. Line a baking tray with baking paper. 2. Combine the water, sugar and glucose

in a heavy based saucepan over medium to low heat. Cook, while stirring, for 5 minutes or until sugar has dissolved. Increase the heat to high and bring to the boil. Boil without stirring for +/- 5 minutes or until mixture looks like caramel syrup. Remove from the heat and stir in the nuts.

3. Pour onto the prepared tray and leave to cool completely.

3. Chop or break into shards as you prefer. Seal in a plastic container. This mixture will keep if kept in an airtight container.

Makes ± 3 kg praline. NB. For a smaller quantity half or quarter the recipe.

to assemble 500 ml (2 cups) fresh cream - whippedcaramelised popcorn, as desiredchocolate ganache, as desiredpraline, as desiredchocolate cigars, as desired

1. Place the meringue layer on a serving dish and generously spread with the whipped cream. Sprinkle with the caramelised popcorn, if using.

2. Drizzle with melted chocolate ganache, using a piping bag if desired.

3. Top with second meringue layer, cream, popcorn, praline, chocolate ganache and chocolate cigars.

4. Place in the refrigerator until required. Do not leave for longer than half an hour as the meringue can become soggy.

TIp: To help prevent the meringue from becoming soggy spread with a thin layer of “caramel treat” before covering with the whipped cream.

meringue Variations• Top the prepared meringue

rounds with toasted hazelnuts before placing in the oven.

• For a caramel taste, use 250 g (1½ cups) Huletts Caramel Sugar and 420 g (2 cups) Huletts Castor Sugar.

lemoN FestiVal

meringue ingredientsuse meringue recipe on p. 16

method1. Line a baking sheet with baking paper

and measure and draw the outlines of two equal rectangles, measuring 8 cm x 20 cm on the paper.

2. Place a generous dollop of meringue mixture in the middle of each rectangle and starting in the middle, spread the meringue mixture within the borderlines of the patterns on the baking paper.

3. Bake as indicated.

lemon Curdzest and juice of 4 lemons210 g (1 cup) Huletts Castor sugar 100 g butter, cut into cubes3 extra large eggs, plus 1 egg yolklemon slices and baby meringuesWhipped cream, sweetened, if required

method1. Place the lemon zest and juice, sugar and

butter into a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every few minutes, until the butter has melted.

2. Lightly whisk the eggs and egg yolk together and stir into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every few minutes, until the mixture is creamy and thick enough to coat the back of a spoon.

3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.

4. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the refrigerator until ready to use.

5. To assemble, sandwich the meringue layers with a layer of lemon curd and sweetened whipped cream. Top with more cream, lemon slices and baby meringues, if desired.

Makes ± 500 ml

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meringue witH lemon Curd

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lemoN delight

Strawberry and CuStard SliCeS

Pastry250 g puff pastry - bought

Custard500 ml (2 cups) milk 50 g (¼ cup) Huletts White sugar 45 ml (3 T) custard powder 30 ml (2 T) corn flour1 cinnamon stick30 ml (2 T) butter 1 ml (pinch) salt5 ml (1 t) vanilla essenceFresh strawberries - sliced

lemon drizzling130 g (1 cup) Huletts icing sugarjuice of half a lemon

method 1. Preheat the oven to 220ºC.2. Roll out the pastry and cut into 8cm x

8 cm squares and place onto a lightly greased baking sheet.

3. Bake for 10 minutes until golden brown and well puffed.

4. Slice the pastry squares in half cutting horizontally. Fill with custard and strawberries.

For the custard1. Mix 100 ml milk, sugar, custard powder,

and corn flour into a paste.2. Place remaining milk in a saucepan with

the cinnamon stick and butter and slowly bring to the boil over a low heat.

3. Remove the cinnamon stick. Add the custard paste to the milk mixture, stirring constantly until the mixture thickens.

3. Remove from heat and stir in the salt and vanilla essence. Cover with baking paper or cling wrap to prevent skin from forming and set aside to cool.

Makes 500ml custard

For the lemon drizzling1. Mix together the icing sugar, and

enough lemon juice make to a runny icing. Drizzle over the pastry cases.

HINT: To make the custard lighter add 200 ml whipped cream to the custard

with sweetened lemon drizzling

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taste oF summer

gooSeberry & kiwi tart

ingredients320 g sweet shortcrust pastry – bought or homemade

PasTry Cream1 litre full cream milk100 g butter165 g extra-large egg yolks165 g Huletts Castor sugar50 g cake wheat flour50 g cornflour1 ml (pinch) salt 200 g fresh gooseberries50 g butter (extra)2 kiwi fruit- sliced

method1. Preheat the oven to 180ºC. 1 x 22cm

fluted tart tin2. Line the tart tin with the pastry, leaving

about 1 cm of the pastry overhanging the tin. Trim off the excess. Line the pastry case with baking paper and baking beans.

3. Bake for 15 minutes, then remove the beans and paper and return to the oven for a further 5 minutes or until light brown.

To make the pastry cream1. Heat the milk and butter together in a

medium size saucepan over a low heat. In the meantime, beat the egg yolks and sugar in a large bowl until pale and slightly thickened. Sift the flour, cornflour and salt together and fold into the beaten egg yolks. Add the flour mixture to the milk while stirring, and bring to the boil. Remove from the heat and cover with cling wrap to prevent skin forming. Leave to cool.

2. Heat the 50 g of butter in a saucepan over a medium to low heat. Add half of the gooseberries while stirring until the gooseberries have softened. Sprinkle with a little sugar for a slightly sweeter taste.

To assemble1. Spoon the cooked gooseberries onto the

base of the baked tart. 2. Spread the pastry cream evenly over the

gooseberries. Place in the refrigerator to set.

3. Decorate with the remaining gooseberries and kiwi fruit slices. Serve with whipped cream if desired.

Crisp, sweet pastry with a creamy custard filling.

summer FlaVours

CHoux paStry with caramelized apple wedgesingredients 280 g (1¼ cups) butter 310 ml (1¼ cups) water140 g (1 cup) cake wheat flour, sifted3 extra large eggsapple Wedges:3 granny smith apples, peeled, cored and sliced into wedges 75 ml (5 T) water15 ml (1 T) cornflour60 ml (4 T) Huletts White sugar3ml (¼ t) ground cinnamon, or more to taste

Caramel sauCe 200 g butter400 g (2 cups) Huletts Caramel sugar125 ml (½ cup) water500 ml (2 cups) cream, whipped

method1. Preheat the oven to 220ºC. 1 lightly

greased baking tray2. Place the butter and the water in a

saucepan over medium heat. Bring water to the boil and stir until butter has melted.

3. Remove from the heat and stir in the flour all at once with a wooden spoon and beat until smooth.

4. Return to the heat, and stir vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball.

5. Remove from heat and leave to cool slightly.6. Add eggs one at a time, beating well after

each addition until the dough is stiff.

7. Place tablespoonfuls of the choux pastry onto the prepared tray placing them about 5cm apart.

8. Bake for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 - 20 minutes, or until golden and crisp. Turn off oven.

9. Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to dry out.

apple Wedges1. Preheat the oven to 180ºC.2. Spread the apple slices onto the bottom

of a small baking dish. Whisk the water and cornflour together in a small bowl; pour over the apple slices and stir gently. Sprinkle the sugar and cinnamon over the apple slices.

3. Bake until the apples are tender, about 15 minutes.

Caramel sauce 1. Mix the butter, sugar, and water together

in a saucepan over medium heat.2. Heat until the sugar has dissolved and the

mixture has a caramel texture and colour.

To assemble1. Cut off the top of the choux pastry.2. Fill with whipped cream and apple

wedges.3. Replace choux pastry tops.4. Drizzle with caramel sauce.

Makes 8 - 12, depending on size

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

Huletts Icing Sugaris 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 Molassesis filled with richness and flavour. It is used in cooking and baking. It can also be used over porridge, and gives a rich colour and taste when used as a marinade for meat and poultry.

Huletts White or Brown Sugar Cubesare 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 Caramel Sugaris 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.

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 Yellow Sugaris used in baking, in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beer to enhance the colour.

Huletts Treacle Sugaris 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 SugarPure white crystals that dissolve quickly for instant sweetness. Used in baking and to sweeten beverages.

Huletts SunSweet Brown Sugardissolves easily and provides instant sweetness. Used in hot beverages, over cereals, porridge and in everyday baking. It is the most popular sugar for home brewing, canning and making confectionery.

Huletts Castor Sugaris 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 Golden and Flavoured SyrupsThis 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 Sugar Crystals Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.

Making Every Day Sweeter

complimeNts oF the seasoN

orange CHoColate Cake

festive puddingingredients1 seville orange100 g plain chocolate, broken into pieces3 extra large eggs 280 g (11/3 cups) Huletts Castor sugar 250 ml (1 cup) sunflower oil 25 g cocoa powder280 g (2 cups) cake wheat flour8 ml (1½ t) baking powder

Caramel Cream sauCe200 g butter400 g (2 cups) Huletts Caramel sugar 125 ml (½ cup) fresh cream, lightly heated

method1. Pierce a skewer through the centre of the

orange and place in a pot of boiling water. Boil for 30 minutes or until soft. Remove the skewer and cut the orange in half, discarding any pips. Place the orange in a food processor and process until smooth. Leave to cool.

2. Preheat the oven to 180ºC. Grease and line a 23cm round cake tin.

3. Place the chocolate in a heatproof glass bowl and microwave on high for 2 minutes. Stir after 1 minute. Leave to cool.

4. Place the eggs, sugar, and oil in a large bowl and beat lightly. Gradually add the

puréed orange and the melted chocolate. Sift in the cocoa, flour, and baking powder and mix well.

5. Pour the mixture into the prepared cake tin and bake in the centre of the oven for 45 -55 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

6. Transfer the cake to a serving plate.

For the caramel cream sauce1. Place the butter and sugar in a heavy

based saucepan and place over medium heat.

2. Heat until the sugar has dissolved and the mixture has a caramel texture and colour. Remove from heat and stir in warm cream. Leave to cool.

Makes ± 500 ml. Serve dessert decorated with sweetened whipped cream, caramel sauce and

praline (see recipe page 16)

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miNi-bites

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CupCakeS galore

Whether we like it or not – cupcakes are here to stay. Many professional bakers have tried to de -throne them but they always bounce back. Stronger, tastier and prettier than ever. So popular they had become that these days there

is literally a cupcake for every taste, gender, age, and occasion. With a good base cupcake, a variation of rich icings and pretty decorations you can steal the heart of any cupcake lover – and that is just about everybody.

miNi-bites

tHemed CupCakeS

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... for the romantic

A cupcake for every personality...

... for the book lover and muso

These cupcakes were produced for the Innibos cultural festi-val of which Huletts is a silver sponsor.

... for the artist

...for the mathematician.

CUPC

AKE

S BY

: MIL

LY S

PIES

OF

FAN

TASY

CA

KERY

IN N

ELSP

RUIT

Huletts Bakers Day 2017

Huletts sugar hosted another successful bakers day in Durban on the 10th october 2017.

This day was tailored around entrepreneurial home bakers and featured guest speakers and demonstrators. Our main speaker was margaret Hirsch, CEO of Hirsch’s, wife, mother and grandmother, a champion of women’s empowerment, and someone who believes in giving back to the community. Professional Chef and recipe book author asha maharaj, demonstrated Indian sweet meats and confectionery tailored around the Home Industry market. Pastry Chef nicolaas van der Walt, Co-owner of the FBI Chef School and Pâtisserie Academy, created spectacular sugar showpieces and shared his tips to successfully work with sugar. Pastry Chef shaista anoop from 1000 Hills Chef School, demonstrated and shared latest trends and techniques. Each guest also received a Huletts goodie bag.

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Lee-Ann and Maureen Andre

Nicolaas, Zethu, Margaret and Ragani

Naleeni Rajoo and Premie Govender

Shaista Banu Cassim and Priscilla Govender

Rina Muller and Suzette Barnard

Bernadette Pottier and Margaret Hirsch

Hendrien Wentzel and Carol Phipps

Krishni Harbhajan and Pam Kander

out-aNd-about

Village Fair

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A thing of beauty is a joy to behold.This expression jumped to mind when we visited Village Fair in their recently enlarged shop in Greenside Johannesburg. Surrounded by the most beautifully baked products, artistically decorated to the finest detail and all products displayed and packaged to perfection, the experience was nothing less than a feast for the eyes...

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out-aNd-about

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From THis year's Winner:“I just want to let you know how awesome the first week went after winning the Huletts Koeksister Championship for 2017. Firstly I got an order for 24 dozen koeksisters from Thea Burger, VDS Vehicle Delivery Services. Then Madeleine Fourie, who attends the Innibos festival every year, contacted me and actually remembered that I was a finalist last year. She works at Renault Bruma and they ordered 20 dozen koeksisters, their response was quite overwhelming, with a promise of weekly orders from them. Melanie Kriel, who grew up with my kids ordered 10 dozen to give to her family. My husband’s eldest son, Rudi van Schalkwyk works at Sun International, where he is the Vacation Club Manager, ordered eight dozen to distribute amongst his colleagues. Another

lady, Caroline, whom I became friends with at the Cake Decorators Guild, ordered four dozen. My niece was in Gauteng last week for a Memo-rial Service and ordered 10 dozen to take back to Cape Town because all her friends want to taste.... I am so excited about the AWESOME response so far due to the Competition. I am meeting with two PnP Owners in Benoni next week to see if the koeksisters can be distributed through them. The farm stall from where I get my free range eggs, are also interested in sell-ing the koeksisters in their shop. Lots of excite-ment and business growth is busy happening, and I couldn't be more grateful to Huletts for the opportunity.Thank you Huletts!"

Kindest Regards Daleen van Schalkwyk

Thank you to all lnnibos festival goers who tast-ed and voted, and congratulations to Daleen van schalkwyk – the Huletts Koeksister Champion 2017! A special thanks goes out to our finalists - Lenise Erasmus (represented by white table at Innibos polling station) and Ilana Uitenweerde and Diana Wessels (represented by blue table at Innibos polling station). We congratulate you on the high standard and excellent quality of your koeksisters. We are proud to be associated with you.

2017

Paul Dickinson (Huletts Sugar) handing over

the winner's cheque to Daleen van Schalkwyk.

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sweet treats

CuStard kiSSeS

ingredients250 g butter 200 g (1 cup) Huletts White sugar 4 extra large eggs 280 g (2 cups) cake wheat flour 250 g custard powder 10 ml (2 t) baking powder

BuTTer iCing 125 g butter, at room temperature 200 g (1½ cup) Huletts icing sugar 15 ml (1 T) milk (optional)

method1. Preheat the oven to 200°C. 2. Lightly grease a baking tray .3. Cream the butter and sugar together in an electric mixer

until light and creamy.4. Add the eggs, one at a time, beating after each addition.5. Sift the flour, custard powder, and baking powder

together and spoon into the sugar mixture and mix until thoroughly combined and a soft dough is formed.

6. Drop teaspoonful’s of the biscuit mixture onto the prepared tray or alternately pipe the dough onto the baking tray. Bake for 8 minutes.

For butter icing1. Cream the butter in an electric mixer until it is light

and creamy. Gradually add half the icing sugar, beating continuously. Add the remaining icing sugar while beating and, if necessary, the milk.

2. The icing should be smooth and easy to spread with a spatula. Sandwich the biscuits together.

3. Store in an airtight container to prevent the biscuits going soft.

Makes ± 20 sandwiched biscuits, depending on size

A dainty biscuit which would round off the display on an elegant tea party table

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tried aNd tested

old FaSHioned maCaroonS

ingredients2 extra large egg whites 100 g (½ cup) Huletts White sugar 1 ml (pinch) salt3 ml (½ t) almond essence80 g (1 cup) desiccated coconut150 g (1 cup) ground almonds

method1. Preheat the oven to 140ºC.2. Line a baking sheet with baking paper

and spray with non-stick spray.3. Beat the egg whites until stiff and

gradually add the sugar, salt and vanilla essence while beating.

4. Fold the coconut and ground almonds into the egg white mixture.

5. Place even-sized spoonful’s of the mixture onto the baking sheet. Leaving room for spreading.

6. Bake in the preheated oven for 25 minutes until the biscuits have a light golden colour.

7. Leave to cool completely before storing the biscuits in an airtight container

Makes ± 50 biscuits, depending on size

Huletts 46

romany CreamS

ingredients250 g butter200 g (1 cup) Huletts sunsweet Brown sugar 280 g (2 cups) self-raising wheat flour- sifted375 ml (1½ cups) desiccated coconut 30 ml (2 T) cocoa powder125 ml (½ cup) boiling water

butterCream iCing125 g butter, softened390 g (3 cups) Huletts icing sugar30 ml (2 T) milk5 ml (1 t) vanilla essence1 ml (pinch) salt

method1. Preheat the oven to 160ºC. 2. Cream the butter and sugar together

until light and creamy. Add the flour and coconut to the creamed mixture. Mix well.

3. Dissolve the cocoa in boiling water and add, mixing well.

4. Drop teaspoonfuls of the mixture onto a greased baking tray, leaving enough space in between for the biscuits to spread.

5. Bake in a preheated oven for 10 – 12 minutes. Remove from oven and leave to cool. Buttercream icing:

6. Place the butter in a large bowl and beat with an electric beater until creamy.

7. Add the icing sugar, milk, vanilla, and salt and beat until light and creamy.

8. Sandwich the biscuits together with the buttercream icing.

Makes ± 24 sandwiched biscuits

New twist

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HINT: Melted chocolate can also be used as a filling.

KWAZULU-NATALTongaat Hulett Sugar 444 South Coast Road Rossburgh, 4094 PO Box 1501, Durban, 4000 Tel: 031 460 0111 Fax: 031 460 0366

gAUTeNgTongaat Hulett Sugar 2 Dick Kemp Street Meadowdale, Germiston Postnet Suite No 352 Private Bag X 10020 Edenvale,1610 Tel: 011 453 2137/2266 Fax: 011 453 2118

WeSTeRN CAPeTongaat Hulett Sugar Suite SL201 Boulevard Place Heron Crescent, Century City, Cape Town, 7441 PO Box 37041, Chempet, 7442 Tel: 021 551 7866 Fax: 021 551 7868SOUTH WeST DISTRICTSDymond and Giddey Sales CC Cnr Stomp and Kuile Streets Industria, George, 6525 PO Box 68, Mossel Bay, 6500 Tel: 044 871 0225 Fax: 044 871 0226

BORDeR/TRANSKeICourlander’s Agencies (Pty) Ltd 25 Commercial Road East London, 5201 PO Box 352, East London, 5200 Tel: 043 722 5513 Fax: 043 722 5588

eASTeRN CAPeCourlander’s Agencies (Pty) Ltd 129 Villiers Road, Walmer Port Elizabeth, 6070 PO Box 5710, Walmer, 6065 Tel: 041 581 8787 Fax: 041 581 8136

CAPe SWeeTeNeRS333 South Coast Road Rossburgh, 4094 PO Box 1501, Durban, 4000 Tel: 031 480 9460Fax: 031 480 9461

FRee STATe/NORTHeRN CAPeRadius Sales and Merchandising Corner of Lombard and Northend Streets, Navalsig Bloemfontein, 9301Tel: 051 448 4933 Fax: 051 448 2973

Huletts SA @Huletts_SA huletts_sa

www.hulettssugar.co.za