THE CHILDRENS BOOK NETWORK

By: Melissa Mc Alpine

The Springfontein Wine Estate, founded by Dr Johst Weber from Germany, is a strong supporter and advocate for the Children’s Book Network (CBN), an international, non-profit organisation that assists young children from under-resourced areas by providing them with opportunities to engage with creative and imaginative stories. Johst realized there was a need for young children from the local community requiring assistance with developing their reading skills, thereby improving their education.

On the afternoon of 14 February, Springfontein Wine Estate hosted a Harvest Celebration to raise funds for the CBN. After welcoming guests on the lovely area in front of the Barn, Johst opened the evening’s festivities by introducing CBN, spoke a bit about what the evening’s celebration was all about and introduced key members of his team.

Around 45 guests attended the evening’s festivities which included enjoying fine wine from the estate and a variety of delectable dishes prepared by Michelin-starred chef, Edwin Vinke, all while listening to up-and-coming local musician, Takura Terry. All in all, it was a joyous occasion with guests relishing the food, company, entertainment and ambiance. And all for a great cause, rendering around R10,000 in donations.

Children’s Book Network (CBN) began early in 2012, the dream of founders Gcina Mhlope, Lesley Beake and Sindiwe Magona. CBN motivates and inspires children aged 10-12 in under-resourced areas to develop a keen interest and love of reading by giving them an opportunity to engage with creative and imaginative stories. From the funders to the facilitators, the network is built out of a passion for reading and children.

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Vanilla Cupcake Ingredients:

125 grams butter

200ml castor sugar

2 eggs

400ml flour

1 tsp baking powder

1 tsp vanilla essence

125ml milk

A pinch of salt

1. Preheat oven to 180°C and grease a muffin tray or use paper cupcake holders.

2. Cream the softened butter and sugar together.

3. Beat in 2 eggs until the mixture is pale in colour.

4. Sift in the flour, baking powder and a pinch of salt.

5. Add the milk and beat until everything is well combined.

6. Spoon the batter into the cupcake holders.

7. Bake for 25 minutes or until risen and golden brown.

8. Allow cupcakes to cool.

Add some speckled eggs onto bottom of cupcake holder before pouring the batter in for an extra special surprise!

Chocolate Russian Buttercream Icing Ingredients:

226g butter, at room temperature

1 tsp vanilla essence

1 cup (100g) sifted cocoa powder

1 tin condensed milk

1. Beat the room temperature butter (firm but not too soft) high speed with a whisk attachment of a stand mixer or hand mixer for at least 5 to 7 minutes, butter should turn pale light and fluffy.

2. Add in the vanilla essence and sifted cocoa powder mix slowly with a spatula into mix until incorporated. to prevent cocoa clouds billowing.

3. Add the condensed milk slowly into the mix with mixer on medium speed.