torta natalizia con rose bianche e confetti dorati
decorated cakes evoke awe and admiration in me. The ingredients of the pastry are modeled with great skill to take up the issue of artistic hiding under the cover layers of tasty cakes soft and rich fillings.
This is our first experiment after a "raid" in a British supermarket where we have recovered gold-colored candies, marzipan and fondant icing ready. We packed imitating a cake we tasted by adding the cascade of small roses wrapped one by one. The only advice to prepare the cake and roses filled the day before and finish the decoration when the basics have rested and have "solidified" make the composition easier.
rich chocolate cake (from Kitchen Michele Cranston Marie Claire)
butter
250 g dark chocolate 200 g
strong coffee and 375 ml
sugar
450 g flour 175 g
baking powder 1 teaspoon
3 tablespoons cocoa
2 eggs
pure vanilla extract 2 tablespoons
Heat the oven 180 degrees and play a mold of 25 cm with baking paper. Warm up the butter, chocolate and coffee in a saucepan. Add sugar and stir until it dissolves. Remove from heat and pour into a bowl. Add the dry ingredients, stirring with a whisk, then add eggs and vanilla and make the dough smooth and homogeneous.
Pour into the pan and cook for 50-55 minutes. Allow to cool completely on a wire rack 6 -10 hours.
To decorate
frosting: chocolate 200 g cream 150 g
icing fondant
500 g marzipan 500 g
Cut the center of the cake is receiving a "heart" of the cake of 18 cm thereby eliminating the edges. Then we proceed by cutting the cake in half obtaining two layers, with a lot of attention because it is gorgeous but very gentle:-D.
The chocolate glaze is obtained by melting the chocolate into the cream, and left to cool the cream mounts with a whisk to obtain a compact glaze.
With a spatula, fill the first layer of cake, cover with the second disc is always gently covers the entire face and edges. You leave in the fridge overnight to let it shrink. Meanwhile prepare the roses by the petals with dark chocolate frosting and the flowers are custom made with the help of a little water (like glue) and powdered sugar to get the dough with a rolling pin.
The following day, prepare a "browse" to cover the cake with marzipan filling, then we proceed with a second coverage with a "puff" of fondant icing. To "paste" roses and sweets using a soft glaze of powdered sugar with very little water.
To decorate the cake using ribbons or gold ribbons.
To see how to proceed in several steps, for example, I peered here, and since I really like the series The Cake Boss I leave the mental note to this cake blacks with embroidery: - )
Seasons Greetings to you all and your families!
Clipboard readings online
1) Have you already decorated the tree? Do you have a pet? Watch this little movie I discovered Comida :-)))
2) Today "mending" I have found my blog to comment on the poetry of Emily Dickinson that keeps me company here and find it in the next post a unified networks Christmas Carol Kisses Alex Neve of (version pictured) and Nina (illustrated version) gave me the feeling of being all around the fireplace to sing Christmas carols ...
3) It looks like a Christmas tale with a touch of melancholy to a red wool cap by Maite lost somewhere between here and Spain ... offset by a beautiful and poetic character of pumpkin soup coach
0 comments:
Post a Comment