White Chocolate Cheesecake with White Chocolate Brandy Sauce
Sugar Cookies with Butter cream Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with White Chocolate Cream Cheese Icing
INGREDIENTS:
CAKE:
- 125ml (1/2 cup) butter or brick margarine, at room temperature
- 310ml (11/4 cups) Huletts Castor Sugar
- 3 eggs
- 5ml (1 teaspoon) vanilla essence
- 625ml (21/2 cups) flour
- 2.5ml (1/2 teaspoon) salt
- 15ml (3 teaspoons) baking powder
- 170ml (2/3 cup) milk
ICING:
- 500g Huletts Icing Sugar
- 250g butter or brick margarine
- A little water or milk
- 5ml (1 teaspoon) vanilla essence
PREPARATION:
CAKE: Cream the butter/margarine and sugar together. Add the
eggs, one at a time, beating well after each addition. Add the vanilla
essence. Sift dry ingredients and add alternatively with milk, mixing well.
Grease and line 2 layer cake tins or a large square tin. Place the cake
batter into the tins. Tap the pan lightly to break large air bubbles.
Bake at 180ºC for 30 - 35 minutes. Turn onto a wire rack and allow to
cool completely before icing.
ICING: Cream the butter/margarine and icing sugar together, adding a little water or milk and the vanilla essence, until the icing is of a good spreading consistency.
