it’s time to celebrate - huletts sugar · it’s time to celebrate. ... this recipe is for a...

With compliments from Huletts

Autumn 2010

Home Industries & Informal Markets

It’s time to celebrate

Dear Home Industry Member

If you’ve always imagined meeting people from all over the world – now’s your chance, but with a difference: the world will be coming to you and you will be entertaining the world. The 2010 Fifa World Cup will bring soccer players and fans from more than 30 countries. They will be coming with an expectation to be treated well. En almal van u, van Polokwane in die noorde, tot Kaapstad in die suide, sal ‘n geleentheid hê om ons internasionale gaste te wys waarvoor ons wêreldwyd bekend is – ons gasvryheid en vriendelikheid , ja, maar ook ons kookkuns. Who, better than you, will be able to show them how welcome they are! Decorate your old favourites with flags, windmills, cocks, crosses, sombreros, bulls and soccer balls to honour international fans; and do your utmost to show them that South Africa is not only a foremost sporting country, but can also produce the best that experienced palates have sampled. You need not put up your prices – your produce will be so good that you will make the profit that you deserve and in so doing, you will also guarantee that more and more tourists will visit our country in future. Africa has never had such an opportunity before, so dance the Diski while you sift and stir; feel the rhythm of Africa while you roll out your delicacies; and blow the vuvuzela of your culinary talents loudly and proudly – this is Africa’s moment and you are part of it! Dankie dat ons op u kan reken om net u beste voet voor te sit. Huletts sal u help om die heerlikste klein koekies, groot koeke, lekkers en terte te maak en dit so te versier en aan te bied dat die tuisnywerhede en markte dwarsoor hierdie land sokkergeesdriftiges van oor die wêreld sal beïndruk. Be like our official soccer mascot, Zakumi, who welcomes visitors with his wide smile and whose main priority is ‘to turn the World Cup into one huge, joyful and unforgettable party’, but dyes his dreadlocks green as a camouflage against the green of the football pitch – showing that he is not more important than the event he is promoting. Dankie dat ons weet dat u sal help om die 2010 Fifa Wêreldbekerkompetisie ‘n onvergeetlike ervaring te maak – vir die duisende gaste wat kom, maar ook vir Afrika wat so lank gewag het om erkenning te kry.Bring out the vuvuzelas, blow your trumpets – we will be celebrating!

Kind regards Mathilda Pansegrouw

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

We have waited so long and now the occasion,

together with its opportunities, is finally

on our doorstep.

Carpe diem!

Contents

Huletts 2

Cover Vuvuzela biscuits: Page 6

4 Soccer ball cake

7 Vuvuzela biscuits

8 A world of cupcakes: ideas for different countries

14 Win a Kenwood Titanium Major

16 Brits Tuisnywerheid

18 Box cakes for every occasion

22 Stylish box packaging

24 Quick snack ideas

30 Phyllo custard rolls

32 Mini ‘vetkoek’ with butter syrup

34 Hermanuspietersfontein Saturday morning market

36 Muesli bars

38 Princess cakes

42 Gingerbread house cake

Should you need any more information

about the recipes in this booklet, contact

Graham Gowar on 021 761 2037,

083 726 0556 or [email protected]

Huletts 3

Soccer Ball Cake

Huletts 4 Huletts 5

8 large eggs500 g (600 ml) Huletts Castor Sugar

5 ml vanilla essence500 ml boiling water150 ml sunflower oil

500 g (900 ml) cake flour30 ml baking powder

Pinch of salt

Preheat oven to 180º C. Whisk eggs and sugar until light and fluffy, add the vanilla essence. Mix the boiling water and oil together. Sift the flour, baking powder and salt together. Add the water, oil and flour mixture alternatively to the egg mixture. Mix thoroughly. Pour the batter into greased soccer ball-shaped pan and bake in the oven for 35 - 40 minutes. Bake two of these halves to make a complete round ball. Cool the cake completely before icing. (The best way to do this is to freeze it overnight in the deep freeze.) The firm cake makes it a lot easier to ice as it is not crumbly. Ice as indicated on the following pages.

Score a goal with your clients!

...especially those with children that

are sports fanatics!

See over the page for step-by-step instructions

TiP: Specialised baking pans are usually available for rent at leading baking shops.

Laduuuuuma!

Huletts 6 Huletts 7

Vuvuzela Biscuits

Use a round board as a base and ice the ‘grass’ on the board.

Ice the bottom of the cake before placing it upside down on the board.

Secure the top half of the cake on the bottom half. Ice the outlines of the hexagons on the ball.

Fill in the inside of each hexagon. Study our picture on page 5 carefully before filling in the hexagons to get an exact replica of a soccer ball.

GLACÉ ICINGMix 130 g (250 ml) Huletts Icing Sugar with 5 ml Clover Butter and 10 ml boiling water. Divide into batches. Colour each batch drop-by-drop with Moir’s Food Colouring of your choice. Use a piping bag and nozzle and decorate as seen on picture. Leave to dry completely before packaging.

125 g Clover Butter105 g (125 ml) Huletts Castor Sugar5 ml Moir’s Vanilla Essence1 egg, beaten280 g (500 ml) cake flour60 ml Maizena5 ml Moir’s Baking Powderpinch salt

Preheat oven to 180ºC. Cream the butter and castor sugar together until creamy. Add the vanilla essence and beaten egg. Mix well. Add the cake flour, Maizena and baking powder. Mix to a firm dough. Roll the dough out on a lightly floured surface to 3-4 mm thickness. Use the vuvuzela stencil as per below and cut out biscuits. Place onto a greased baking sheet. Bake for 10-12 minutes until golden brown. Remove from oven and leave to cool completely before icing.

Makes ± 25 biscuits, depending on size

Photocopy the above template to required size and cut out to make a stencil for your biscuits.

STEP 5

STEP 4STEP 3

STEP 2STEP 1

Soccer Ball Cake Step-by-Step recipe on previouS page

Make a noise with these special biscuits!

Huletts 8 Huletts 9

A world of fun with cupcakes

Celebrate these festivities by showcasing your creativity. Our pastry chef, Graham Gowar, spent a weekend designing these fun cupcakes, showcasing familiar symbols from some

of the visiting countries. Graham used a basic cup cake recipe, butter icing and self designed plastic icing cut-outs for each cup cake creation. Use these as a guideline in your

own creations. Should you be hosting one of these teams in your area, make sure to get in on the hype of your community by stocking your shop in the spirit of the excitement. Advertise your specialised treats to the guesthouses or hotel where the teams and their fans might be staying. Below is an indication of where some of the teams will be based.

(You can phone Graham on 021 761 2037 should you need any help in making these.)

Portugalvalley lodge, HillcreSt

KWa-Zulu natal

Japan george, Fancourt

USA irene country lodge, pretoria

Make the world feel at home in our country with cupcakes representing our soccer-playing visitors.

Huletts 10 Huletts 11

Mexico

tHaba ya batSWana, KliprivierSberg nature reServe, gauteng

Netherlands Hilton, Sandton

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Australia

KlooFZicHt lodge, MulderSdriFt, gauteng

Spain nWu caMpuS,

potcHeFStrooM

Switzerland

eMerald reSort & caSino, vanderbijlparK

England baFoKeng SportS caMpuS, ruStenburg

Italy lariba lodge, pre-toria

Huletts 14

Do you have a winning cupcake?

CoMPETITIoN:

To win this Kenwood Titanium Major, Model KM020, send us your name and a picture of your cupcake to one of the following:E-mail: [email protected] Fax: 086 553 9076 MMS: 083 709 8414Closing Date: 25 June 2010

WINSend us a picture and stand a chance of winning a Kenwood titanium Major


N eeltje Louw has been managing the store since

1982, serves as the chair lady of the board of directors and being a former owner of a home industry herself, is fully aware of the work involved in running a home industry.

Originally only selling baked goods, the home industry has expanded its product line over the years to include fresh flowers and vegetables. Baked goods constitute 60% of the store’s turnover with vegetables and fresh

flowers contributing 25% and 15% respectively. Although vegetables generate much smaller profit margins than baked goods and flowers, they sell in large volumes and attract many

for company functions is a weekly occurrence. Boxed cakes are a relatively new and very popular product and have been selling at approximately 100 units per week. When it comes to decorating the cakes, there are a wide range of options available. Icing the entire cake in one colour, colouring different halves in different colours and using printed pictures are all well liked trends amongst buyers. Creative icing is in big demand and the clients are not price sensitive to this. Brits is a rapidly developing town with huge shopping malls opening frequently. According to Neeltje this has not had a negative effect on business because the store offers unique goods and malls have brought more shoppers to the area. The majority of the store’s 30 members are bakers and each one of them is responsible for doing shop duty (which reduces overhead costs). Neeltje’s responsibilities as manager includes her visiting the shop every morning to sort out administrative problems like quality

control, productivity, theft, work sheets of members, product complaints and dealing with the department of labour. She is optimistic about the future of Brits Tuisnywerheid because it has been in existence for close to 40 years and is still a profitable business. What does concern her however, is a shortage of bakers because many young women have never learnt to bake at home. She believes that the downturn in the economy might have a positive effect on this as there will be more young women trying to make some income from home.

Brits Co-op was established in 1972, making it one of the oldest home industries in the country and was until 1992 the only shop in Brits that offered home baking. The store is open from Monday to Saturday each week except for public holidays.

customers to the store. The demand for baking has remained relatively stable over the years. Rusks, chicken pies, melktert and koeksisters have always

been popular and provide a backbone to the business. Five members are responsible for baking a wide variety of rusks that include coconut, health, condensed milk, yeast, boere beskuit,

butter milk and diabetic rusks. Being in the heart of a huge mining industry, there is an obvious demand for outside catering. Providing large sweet and savoury snack platters

‘‘originally only selling baked goods, the home industry has expanded its product line over the years to include fresh flowers and vegetables.’’


See recipe on the next page

Box Cakesfor every occasion

Box Cake

8 large eggs630 g (750 ml) Huletts Castor Sugar

5 ml vanilla essence500 ml boiling water150 ml sunflower oil

150 ml cocoa420 g (750 ml) cake flour

30 ml baking powderPinch of salt

This recipe is for a chocolate cake – see variation for a vanilla cake belowFoR THE ICING:125 ml (½ cup) soft margarine500-750 ml (2-3 cups) Huletts Icing Sugar10 ml (2 t) Moir’s Vanilla Essencea few drops of Moir’s Food Colouring10 ml (2 t) hot water, if necessary Cream the margarine and icing sugar well. Add essence and mix through. Add water if icing is too stiff. Divide the icing mixture and colour each portion in a different colour. Decorate cake as preferred.

Preheat oven to 180ºC. Whisk eggs and sugar until light and fluffy; add the vanilla essence. Mix the boiling water and oil together. Sift the flour, cocoa, baking powder and salt together. Add the water and flour mixtures alternately to the egg mixture. Mix thoroughly. Pour the batter into prepared beer box (see alongside) and bake in the oven for 40-35 minutes until done. Cool and ice as desired.

FoR PLAIN VANILLA CAkE – 4 CHANGES1. Leave out cocoa2. Add 80 g more flour3. Reduce castor sugar to 500 g4. Mix in juice and grated rind of a large lemon (optional)

To PREPARE THE BEER Box:

1Staple the four corners to prevent the box

from losing shape when baking.

2 line beer box with aluminium foil or

silicon paper.

3 a 26cm x 38cm beer box will give you the

most height.

Huletts 23

Huletts are giving away stylish packaging for Home Industry shops and bakers

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to receive your free boxes send us the following:• youroriginalbarcodes(minimumoffivebarcodesrequired.)

• yourname,addressandtelephonenumber• andthenameofthehomeindustryforwhichyoubake.

Postto:HulettsPresentationBoxPromoPOBox3016,Saxonwold,2132

For more information on box sizes or orders contact 011 646 8767 or [email protected].

Huletts have designed a stylish box

in which to present beer box cakes which are becoming

all the more popular with your clients. They can be used for:

• Single layer packaging for clients buying in bulk.

• Transporting large quantities of single items (e.g. 24

cupcakes).

Presenting your goods in these specially branded boxes (as opposed to plain brown boxes or packets), will add a professional feel to your business.

As an opening special Huletts are giving away 50 free boxes for every 5 barcodes of either 25kg Huletts Castor or Icing Sugar sent to us. You can enter as an individual or as a shop (i.e. if you send 7 barcodes, you qualify for 70 boxes!).

• Limited launch stock available

400mm

62m

m

270mm

Huletts 24

SNACkTIMEit’s party time at the office and at home, so make sure that you are well prepared

for the big demand. Snacks with a true South african flavour will be popular all

round. Make sure to promote these to businesses in your area and to all your general

customers. tasters in advance will not do harm as your clients will know what to expect on these platters.

add a fun and edgy look with little cheesy soccer balls.

Huletts 25Huletts 24


SNACk TRAy IDEAS

Phyllo cases with bobotieuse a small phyllo case or any other bite-sized pastry case and fill with cooked bobotie mixture.

Barbeque boereworsgrill thin boerewors until done. cut into pieces at an angle. place into bowl and pour barbeque sauce or any other sauce over. place on a toothpick with ½ a cocktail tomato.

Small vegetable kebabs use any 3 fresh vegetables and cut into smaller pieces. String alternately onto toothpicks and sprinkle with olive oil mixed with crushed fresh garlic and/or herb spice. grill until just done.

Choux puffs with venison Fill choux pastry puffs or any other pastry cases with cooked fine venison meat.

Biltong squaresSpread flavoured cream cheese on two slices of bread. place a third slice on top. cut into squares. Spread the same mixture around the outer edges of the squares and roll in grated biltong.

White cheddar cheese with pitted olives Finely grate white cheddar cheese. add just enough plain cream to bind the mixture. cover a pitted olive with cheese mixture and roll in a ball. cut small pieces of olive and press onto ball to resemble a soccer ball.


other ideas for quick snacks…

use your existing produce in the shop, but glamorise it for extra flavour and texture.

Mini cheese biscuits sprinkled with grated biltong and topped with chicken liver or ham liver spread and garnished with slices of Peppadew.

For something slightly more exotic – brie cheese wedges served on a cocktail stick with fresh grapes and figs.

Mini savoury pastry cases filled with mashed avocado (flavoured with a sprinkling of lemon juice and salt and pepper) topped with thin biltong slices.

Mini cheese biscuits with apricot jam filling topped with cream cheese and a sprinkling of cayenne pepper.

Phyllo Custard Rolls


500 ml milk 50 g (75 ml) Huletts SUGAlite

45 ml custard powder 30 ml corn flour

1 cinnamon stick30 ml butterpinch of salt

5 ml vanilla essence 500 g phyllo pastry

100 ml melted butter2.5 ml cinnamon mixed with 15 ml

SUGAlite to sprinkle over rolls

Mix 100 ml milk, Huletts SUGAlite, custard powder and corn flour to a paste. Place remaining milk in a saucepan with cinnamon and butter and bring to the boil over low heat. Remove cinnamon stick. Add custard paste to milk mixture, stirring constantly until the mixture thickens. Remove from heat and add salt and vanilla. Cover with wax paper or cling wrap to prevent skin from forming and set aside to cool. Preheat oven to 200°C. Cut phyllo into 10 x 15 cm rectangles. Brush pastry rectangle with melted butter and place a teaspoonful of filling in the centre, 3 cm away from one short end. Roll up the pastry to cover the filling. Lightly holding the filling in place, fold in the two sides and roll up all the way. Place on a greased baking sheet with the open end down, brush with melted butter and bake for 15 - 20 minutes until golden brown. Remove from oven and sprinkle with cinnamon sugar.

Makes 24

Huletts has a long- standing dedication of

making the best sugar.


Mini ‘Vetkoek’ withbutter syrup

500 ml flour10 ml baking powder

25 g (30 ml) Huletts White Sugar Pinch of salt

250 ml hot water 2 eggs

30 g butter125 ml Huletts Golden Syrup

Oil for deep-frying

Sift dry ingredients together. Whisk the eggs and water together. Add to the dry ingredients and mix the batter until smooth. Heat about 2 cm oil in saucepan and drop teaspoonfuls of batter in hot oil. Fry on both sides until golden brown. Make sure the oil is not too hot, or the vetkoek will be brown outside and raw inside. Remove and place on kitchen paper to remove any excess oil. Place on serving platter. Heat butter and Huletts Golden Syrup and pour over ‘vetkoek’.

Huletts has a range of flavoured syrups for

creative eats and treats.


E arlier on in the booklet we introduced you to Brits Co-op, one of the first of the home industries in the country. Morning and evening

markets need no introduction as we have written about them before, but as it is a new trend in the home industry stable, we would like to introduce you to the ones we see in our areas. The one that we would like to introduce you to in this issue is the morning market at Hermanuspietersfontein in Hermanus.

A trendy newMorning MarKetHermanuspietersfontein

‘‘you can enjoy breakfast, lunch

or a glass of wine at this popular

community market.’’

125 g soft butter 170 g (250 ml) Huletts SUGAlite

1 egg, beaten 250 ml whole-wheat flour

125 ml rolled oats 250 ml muesli

100 ml desiccated coconut (optional)125 ml sultanas

5 ml baking powder 5 ml ground cinnamon

2 ml ground mixed spice 75 ml sunflower seeds


Muesli BarsMix butter and SUGAlite, add egg and beat well. Add flour, oats, muesli, coconut, sultanas, baking powder, spices and sunflower seeds and mix well. At this stage the mixture will seem rather crumbly, but it binds together as you press it out. Press out flat into a lightly oiled 33 x 20 cm Swiss roll pan and bake at 180°C for 20-25 minutes. Cut into bars – they will be very soft, but will crisp on cooling. Cool completely in pan before removing.

Makes 24, depending on bar size.

Huletts has the expertise todeliver a great taste of sugar in alow GI sugarfree baking blend.

Huletts 38

First she went to the dance…

Step 1: Sandwich the three sponge cake layers together using plain icing. Step 2: Use a serrated knife, and gradually trim the cake away from the middle to form the shape of a wide skirt. Place trimmed cake on a round serving board or plate. Remove the skirt of the dress of a Barbie-type doll. Cut a round hole in the middle of the cake so that the legs of the doll can be pushed through the hole making the doll stand in the centre of the cake. Step 3: To decorate the cake, see examples on the following pages.

1 kg packet Huletts Icing Sugar500 g butter

5 ml vanilla essencefood colouring

Huletts Rainbow Sugar Crystals

Beat the icing sugar, butter spread and vanilla essence together until light and fluffy. Spread plain icing between the three cake layers. Colour two thirds of the remaining plain icing purple by mixing the red and blue food colourants drop by drop. Ice the “skirt” of the cake. Fill a piping bag fitted with a star nozzle, and pipe half circles on the skirt to resemble tiers. The tiers can be made with a slightly darker coloured icing. Sprinkle rainbow sugar crystals in the tiers, and, if available, push crystals into the dress (remember to remove these before serving the cake).

ICING AND DECoRATING

To MAkE:

And now some-thing special for the girls…oNE BASIC CAkE, 3 diFFerent StyleS

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BASIC CAkE1. Bake 3 x 20 cm diameter Classic Hot Milk

Sponge Cakes. This cake can also be baked in a deep oven proof round bowl, which makes shaping much easier.

2. 1 x Barbie-type doll 3. Follow instructions to shape and

assemble the cake (below).


…and then it was her big day…

…and then she was her best friends bridesmaid…

…and now the bride lives in her dream house!


Huletts has a long- standing dedication of making the best sugar.

1 2

3 4 5

6

GINGER BREAD HoUSEFolloW tHeSe

StepS to conStruct your HouSe

Huletts – the best tasting sugars.


Description

Finely milled white sugar with a permitted anti-caking agent added.

Uses

The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Description

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.

Description

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.

Description

White sugar specially compressed into small cube shapes.

Uses

Cubes are suitable for use in tea, coffee and cocktails.

Icing Sugar

Castor Sugar

Cube Sugar

Description

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 dark brown sugar, with its familiar sticky appearance, is best used in microwave baking, meat marinades, fruit breads and dark cakes.

Treacle Sugar

Description

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.

Caramel Sugar

Description

SunSweet Sugar (raw sugar) with permitted colouring added.

Uses

Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer.

Yellow Sugar

Description

White sugar crystals.

Uses

General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

Description

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.

White Sugar

SunSweet Sugar

Rainbow Sugar

HeadOffice–MarketingSalesandDistribution:444SouthCoastRoad,Rossburgh,4094,KwaZulu-Natal,SouthAfrica.P.O.Box1501,Durban,4000.Tel(031)4600111

Fax(031)4600366;Gauteng:Tel(011)6163385;WesternCape:Tel(021)5517866;CustomerCareLine:0860784277;www.huletts.co.za

it’s time to celebrate - huletts sugar · it’s time to celebrate. ... this recipe is for a...

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