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March Daring Bakers: Pan Dulce Café

March Daring Bakers: Pan Dulce Café

The challenge this month was a bun for coffee. ;-) To be more specific a sweet brioche dough filled meringue, nuts, chocolate and sugar, wrapped in a spiral and curved to form a roulade, then baked, of course .
I liked to redo something fresh yeast, and I have to say that the photos that appeared in the forum of the Daring Bakers also had a delicious pint :-)

is a fairly simple recipe to make, without complicated procedures. But it does have a few curious steps, first you have to make the dough and let it grow for the first time. After the meringue is done, extending this, with your favorite filling on the dough with a rolling pin previously issued. Then rolls up like a roly-poly, and placed on a baking sheet to form a roulade (and this is not easy, especially if you spend getting stuffed, like I did ;-)) and then allowed to grow again .
The result is really delicious, and if you eat it still warm ... Mmmm!
Of course, the bread dries out quickly the next day is still rather rich, but one day later it is a bit dry, so it is best to demolish the whole family directory (and if necessary, with all the neighbors on the street ;-).

I used two different fillings: first, who gave the challenge: cinnamon, chocolate, brown sugar cane integral chopped nuts (delicious!). The other bread I made with a filling of sugar (same type), lots of cinnamon, dried cranberries and diced apple, and was riquííííííísimo

:-) And here I put the recipe below :-)
Blog
checking lines: The March 2011 WAS Daring Baker's Challenge hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie Challenge The Daring Bakers to bake a yeasted
Coffee Meringue Cake.

The dough for fresh bread (for 2 pastries)
600 g flour 55 g

sugar 5 g salt
7 g of yeast for bread
180 ml of whole milk
60 ml of water
135 g butter 2 large eggs
(L) at room temperature


In a large bowl mix 230 g of flour, sugar, salt and yeast.
In a saucepan mix milk, water and butter and heat over medium heat just until the butter has melted.
With mixer at low speed incorporated the warm liquid to flour and yeast mixture until well blended.
then increase the mixer speed to medium strength and beat 2 minutes. Add eggs and beat two minutes. With a wooden spoon, add, stir the flour needed to form a good ground that is not crumbling.
We pour the mass on a floured surface and knead 8 to 10 minutes, until a nice dough, soft soft and elastic, keeping always floured surface and add the flour we need.
Place dough in a bowl well greased (I use olive oil), and cover it with plastic wrap and a warm damp cloth, and let it grow to double its size (45 - 60 minutes). The time required depends on the yeast used.

Filling
Merengue:
3 large egg whites (L)
1 / 4 teaspoon salt in
1 / 2 teaspoon vanilla 110 g
white sugar

In a very clean bowl, preferably plastic or metal (for the whites to adhere to the walls, because the glass slide), beat the egg whites with the salt, first at low speed for 30 seconds, then up the following maximum speed and beat until whites are mounted, being white and opaque. Add vanilla, then sugar, teaspoon in tablespoon, stirring constantly, until it is a very consistent merengue, glossy and peaks form.


Fill (to taste)
110 g of nuts
brown sugar 2 tablespoons cinnamon

170 g of black chocolate into small pieces
Note: this is for 2 stuffed pastries!






In a small bowl, mix the cinnamon and sugar for filling. Now you can add nuts, but it is easier then scatter over the remaining filling

prepare the dough and extend the top part:

prepare 2 sheets baking paper slightly overlapping covering a baking sheet. We
dough, knead lightly and divide into two parts.
On floured surface, extend one of the pieces of dough (keep the other wrapped in cling film). Must form a rectangle about 50 x 25 cm. We extend half the meringue over the dough rectangle, leaving about 3 or 4 cm free on each side.
Spread half the filling over meringue chosen (eg. Half the sugar with cinnamon and half the chopped nuts with half of chocolate).

Now roll the dough as an arm gypsy, from the long side. Pinch the end to leave the union sealed. And we get the "arm" gently until the tray with baking paper, where we put him with the "scar" down. After the ends bent to form a roulade, tucking one end into the other, and "pinching" to seal it.

With kitchen scissors or sharp knife (with scissors but it is easier), make cuts on the outside, at intervals of 2 to 5 cm. Can be made as mild or deep as you want, but cut without fear :-).
repeat the process with the other half of the ingredients (as I have mentioned, I used a different fill for the second half.)






roscones Covers both with plastic wrap and let rise again (again from 45 to 60 minutes).
Preheat oven to 180 ° C.
roscones Spread the top with beaten egg or milk. Bake for 25 to 30 minutes, until they have grown even more and have a golden color. The dough should sound hollow when you hit it with your fingers. And the result the chocolate is this :-)

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And the other bread with apple, cinnamon and cranberries.

The last picture is sliced \u200b\u200bbread with chocolate filling.
:-) I hope you enjoy your meal!

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Mazafond

Mazafond is a mixture of fondant and marzipan to cover decorated cakes. I always use my cakes because it's flavor is richer than the fondant alone, and it's less sweet. It is also the coverage we provided in our courses, so you can see how they work, the result given, and so you can taste test at home with the finished cake . must be said that opinions are always so positive and customers who order cakes, practically everyone (although there are exceptions, of course ;-)) you eat your entire piece of cake, and not as usual with the fondant, you pull people to eat only the rest

;-) And I have asked several times if I can write something about it, so here it is ;-)

mazafond I started using after about a year doing lead decorated cakes. Before always used pure marzipan (a special type to extend, extra white and low fat) to cover the cakes, as my family is crazy about marzipan. I had already tried once to do it with fondant, and as no one was excited, it made sense to continue with the marzipan. And also for the simple reason that it is very easy to buy online in the Netherlands ;-)

The main disadvantage is that marzipan is pretty consistent, and requires considerable physical force to coloring, kneading and stretching. Another disadvantage is that, of course, there are people who do not like, and do not eat it. And one drawback is that it is more expensive than fondant. On the other hand, has the advantage that stains better and offers more intense and vivid color the fondant, not being so white. This, of course, can also be a disadvantage, if you need a pure white or pastel shades.

Given these disadvantages, one day I was reading in the Dutch forum I read that some people mixed the two ingredients, marzipan (special type) and the fondant. In this way you get the benefits of both ingredients, and pretty easy to dye, as marzipan, and easy to knead and spread like fondant. And the mixture has a mild taste of marzipan, which is not dominant, and is appreciated even by people who do not like marzipan ;-) And as I said, it is far less sweet (or sweet) that fondant alone. So that I started working with mazafond, and since then I've never left ;-)

ratios
usually use 1:1, ie 50% and 50% marzipan fondant. I will wonder, and results in a paste consistency and ideal elasticity. With this ratio also ensures that the coarser pieces of marzipan look very little.
uasr If someone prefers less marzipan, no problem. It's a matter of proportions test, and see what serves you best. Or if you prefer to use only marzipan, there is no problem. Please note only that it is more difficult to obtain pastel shades.

What marzipan?
Marzipan I use ingredients has a ratio of 1:3, or 25% of almond and 75% sugar. In addition, the marzipan is produced by the method of Lübeck, which means it is heated, and then let it rest a while to cool, which extends the shelf life (which already is quite long). This marzipan is usually sold in large blocks, and is not soft, as are often found there.
The only brand I've found so far that does so is marzipan Zeeland, the Netherlands. Marzipan from the same brand, but purchased in Belgium or Spain, is completely different (it is also true that Zeelandia can also order the production to other manufacturers, so that the end result can vary widely). We've searched here in Spain, but the marzipan Zeelandia in Spain does not look like the Dutch, despite have the same proportions. A real shame ...

Below you have some photos that reflect the differences between marzipan. On the left is the flint of Zeeland in the Netherlands, and the other is to Zeelandia in Spain, both with 1:3 ratio. This photo is also appreciated that finer structure than the other. And far less yellow, which is important for dyeing.

As you can see in the picture below, the marzipan that I use (here I call marzipan Xtra White) extends well and you can see its fine structure. The other marzipan was impossible to pin out, sticking to everything, and was not a blade. When you try to lift the table break down into: S

Here is a photo of fondant and marzipan together into a ball (to be mixed in proportion 1:1) ...

And here you can see what it looks like the mazafond once mixed with a bone white shooting ... Also you can see that stretching really well.

In the next photo you can see two stained sheets. The blue is mazafond (granules can be seen more in her thick marzipan), and green fondant is pure. As you can see it does see the difference, but not so much that one gives a less beautiful than the other.

Below you also leave some of the most common questions about it. If you have others, let me know, and I'll add :-)

What proportion do you use to mazafond?
always 1:1 (50% 50% fondant and marzipan). For me it is the ideal combination, with a fine structure and easy to work.

"serves as the fondant to cover cakes?
Yes, the same principle is used, depending on the fondant you use normally. Mass is easy to spread, which can be raised either on the table rdoillo and covers well. A small difference is that the differentiated structure of the ingredients causes small cracks appear on the edge of the cake if you work with care: if you work quickly, the weight of the dough that hangs over the sides of the cake can cause these small cracks appear in the top of the sides. There are large cracks or terribly visible, but you may encounter. But this also happens with different brands of fondant, as always, a matter of taste and practice.

marzipan What do you use? "I can use any kind?
No, not just any gingerbread. You need a very thin, and very white, because if not, the mazafond is very yellow and it is difficult to dye the color you want. In addition, if heavy structure, it shows in the finished mazafond, and the cake, of course. To make matters worse, most part of the marzipan is too fat, and unfit to extend them with the roller.

Where I can buy the right marzipan?
Now you can buy the marzipan (Xtra White) in the online store Todotartas , following this link: 1:3 Marzipan White Xtra

Are there other marzipan I can use?
In England it is usual to cover the cake first with a layer of marzipan and then fondant. In this way we obtain finished cakes super well (although not necessary if you leave your well-greased pie and filled with care.) They also do it by taste, of course.
The problem is that you end up having a very thick, more than 1 cm, covering the cake, which I do not think edible. This marzipan is also special to extend, and you can use. On the other hand is more coarse and yellow that the Xtra White (because it is visible), so do not give a result so nice if you use it to make mazafond. :-)

Do you use always ? And if not, when not in use?
If someone wants a wedding cake superwhite you can not use mazafond. Xtra powder can whiten Sugarflair White, but the structure is never as smooth as the fondant. If you use other colors, the difference is not noticeable (see photo of blue and green blades, but in the case of white, comes across very well. In wedding cakes, unless specifically asked me the taste of marzipan Always use fresh fondant.
Below I leave a photo of a wedding cake made with mazafond (at the request of the bride). It is an off-white color, although not pure requeteblanco, with edible glitter is truly :-) precious

I hope this post I helps. And if you have questions, do not hesitate to raise them here. I'll add to the list :-)

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Mazafond Pocoyo La Fiesta

Pocoyo La Fiesta

Finally a new cake, and also one of my favorite topics, Pocoyo :-) How happy is this little baby with all his friends! Whenever I spend looking at times entire wallpapers, videos and everything I catch, looking for inspiration for the cake ;-) This was not a very large pie (20 cm), so there was no room for big scenes. Luckily you also have side cakes ;-) I opted for a traditional landscape of Pocoyo, Pajaroto in your tree (like a poem right? Pajaroto I love!) and heart-shaped trees and clouds in the shape of dog's head (it must be recognized that the drafters of the series are really great!).

At the top, of course, Pocoyo with lots of presents, because it is a big party: Juan Manuel turns 1 year!
:-) In short, a real pie Pocoyo, brightly colored. And luckily the mother of Juan Manuel was pleased (and me too ;-)) :-)

The Genoese cake is a vanilla cake, filled with dulce de leche, SMBC banana and white chocolate chips, and with this filling I did three layers on the cake :-) coverage as (almost) always of mazafond (mixture of marzipan and fondant, will soon publish more about this coverage) and figurines and decor modeling clay.

Yes, also a close-Pajaroto ;-):-D

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"THE INN" ON THE CLOSING

Archbishop Valdivieso view to the west.

LOCATION: http://maps.google.com/maps/ms?hl=es&ie=UTF8&msa=0&msid=208053923684508550607.00048d59b079fb58ee424&ll=-33.416066, -70.643603 & spn = 0.00257,0.006899 & t = h & z = 17

Currently, we have associated the tradition of neighborhood bars around the cemeteries mainly the perennial "Take Punishment", now located at the corner of Avenida Recoleta with Archbishop Valdivieso, just in front of the subway station and access to General Cemetery. However, there was a time when this side of the neighborhood recoletano was ruled by another famous bar-restaurant, also close to the category of being master of the same neighborhood now determined by the "Remove Punishment", "La Carmencita" 1 and 2, "Santa Rosa de Pelequén" or "Bar the Americas."

It was "La Posada, a former restaurant that existed in Recoleta pass just to the processions to the cemetery and was the first of several bars that could be faced with the long block from the cemetery. Proprietors by Don Saturnino Vera. According to testimony from neighbors and some references in the press, the renowned popular bowling ranked first facing Union Street and the Cerro Blanco, reaching standing there "when even the dead were afraid to cross in their neighborhood spirit" , in his own words Satu journalist Don Juan Ruben Valenzuela, confessed in September 1979 to a report in the newspaper "Las Ultimas Noticias."

was therefore the time he said "stab and regrind" dominated the landscape around the mountain, something that just came to change to the seventies but never left at all. Several animitas of rather recent bill and pointing violent deaths around the cemetery, a reminder that the finger of death still haunts sometimes out of the graveyard, yet. However, in the same interview, the owner also commented: "My clientele is very quiet and peaceful today, and that there is no shortage amusements . And the people who come to the bars of the cemetery district is quite particular, as we know from experience, reminding us that ancient chimbera Recoleta before the time of the party locations, boîtes or theaters, this describes lucidly the 1900 Lautaro Garcia in his "Novelario" ... Thing is this, after all.

At the time, "La Posada" was attended by a heterogeneous public where journalists and intellectuals were not lacking, as memories of a flower merchant who knew her there, but especially the public rejoiced more popular than ever was native to the La Chimba, since the time of the Chinganas and eateries even when Recoleta never said that was characterized by so much uproar, like that there was on the side of the Cañadilla (Independence) and the other edge of the Mapocho.

His name was written on a large sign outside on the front, and others announced the offering of its famous native food: "curanto with chapalele", "Mussels," "grills chimichurri" , among other delicacies. Offered as input Sanguchito of pork or wound, and wines of the house. " Don Satu , as they called the skipper, was a tenant beloved in the neighborhood, by the way, and knew a lot of stories around the neighborhood of the cemeteries, so that many visited his site attracted also by the pleasant and attentive trader who attended in person in "La Posada".

Recoleta industry toward the front of Cerro Blanco.

Archbishop Valdivieso industry where he ended his days "La Posada".

Although we know very well that, sometimes, the memories neighbors can lead to errors (memory is as fragile as the same neighborhoods, often), they assure us that, later, the bar-restaurant would have moved to a colonial-looking old house, almost in front of the birth of Puma Street, near Avenue Peru, into Archbishop Valdivieso. This is about two blocks north of the edge of the street, right in the last of the many processions that traveled to the Catholic Cemetery, located just a little further west, or entrance to the Recoleta cemetery, at the end of the street.

"La Posada" was, therefore, a symbol of the sector and place of departure of many decedents who entered the final break. These funeral processions had become particularly common on the streets since the cemetery opened his front door into the forties Recoleta. As you may recall, the "Remove Penalties" did the same for many years in its former location of the street from the Pantheon, Professor Zañartu today, but the restaurant was changed later to the corner of Recoleta where it is today, even before the transfer of " Posada "the Archbishop there near Valdez. Nevertheless, he remained extremely popular and busy, although not the most famous restaurant of all present.

Unfortunately, "La Posada" as venerable and respected, not survived that decade. They say here that the consequences of the economic crisis of the eighties (then hear the same thing), forced to stay on the road. Many will remember with shame, as well as missing the establishment, the last ancient house was demolished without pity. His place is now occupied by a bland building that has been home security companies and graphic workshops.

"La Posada", then went to sleep well with their dead.

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Ceviche and stuffed potatoes

Daring In The Kitchen we have presented a challenge for March inspired Peruvian cuisine (well, "inspired" not, in fact they are probably two of the most popular dishes in Peru).

This month ... Ceviche and stuffed potatoes!

TDK control lines: Kathlyn of Bake Like a Ninja WAS Daring Our Cooks' March 2011 hostess. Kathlyn Challenges us to make two classic Peruvian dishes: Ceviche de Pescado from "Peruvian Cooking - Basic Recipes" by Annik Franco Barreau. And Stuffed Potatoes recipe adapted from a home by Kathlyn's English teacher, Mayra.


Ceviche is a very simple recipe. It consists of raw fish, which is done in a citrus juice. In this case I used lime (about 12 limes), to which I added, following the recipe, coriander, chilli and garlic.
The fish, cut into pieces, allowed to settle in the mixture of juice (which is responsible for "cook" cold), covered with thin crescents of onion (it is more attractive if it is red). A minimum of 10 minutes (if you like almost raw), to several hours. You can leave it overnight, but only if you like that is very, very factual and not know anything more than file. Peruvians prefer very little done, remembering a little sashimi (which I also love). As you can see in the picture, I served with some beautiful pieces of potato cooked (also does well on corn).

The ceviche, making himself alone

As for the fish that can be used: preferably blue , consistent beef. I used a mixture of mackerel (which is in full season, according to the kind of Mercadona fishmonger) and salmon (which is my favorite fish). The horse was a nuisance by the thorns, but in terms of taste, I can only say it was delicious.

The other dish was stuffed potatoes, more expensive in time, but also very rich. The idea is simple: cook for 1 kg of potatoes and put through the masher, add an egg, and form a cake which is deposited in the landfill. After cakes are closed forming a croquette (large), coated in batter and fried. The filling was ground beef with raisins, onion and garlic, egg, black olives and chilli. The only addition I made to the original recipe was a bit of nutmeg to mashed potatoes, which always does wonders. Obviously the possible variations are endless with the filling.

These are the great "nuggets" formed (with the kg of potatoes, leaving 6 croquettes, to give you an idea of \u200b\u200bsize). Yes, a small dish, but ... Have you seen how great are they? And fresh from the fryer, with the filling, and the batter made from flour-egg-bread-crumbs ... After I ate a ceviche. Lara, who referred to my stuffed potatoes as "mole hills" (this is the keep), could only half-

:-)

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New courses for May Tart Cupcakes

For the month of May we have planned two courses: a course of decorated cakes ( level of initiation) and a cookie decorated including modeling (also in the level of initiation).

On May 7 we have the course: First Communion Special

For students wis magic in this world of decorated cakes.
To give you an idea of \u200b\u200bthe pie than we do (and will be on the table as pie (false) statement): let's work with many shiny (pearl), with a pale pink cake, with a angel modeling, a sign with the name embossed (with more angels), will fly well distributed with bows, ribbons work with double flowers and royal icing accents. Also I will show you tips and tricks for cakes completely white (common in first communions), how to design and decorate the best way.
is an intensive 1 day. You can find more information at our website: Special First Communion


On May 28 we decorated cookies during this time with something new. Instead of our cookie we will add more 3D modeling in this course, with figures and decoration in general.
The theme is: "Enchantment Under the Sea"

On this occasion let us carry the marvelous underwater world with our decorated cookies. In it we meet a beautiful mermaid with her golden hair waving in the water, a nice and elegant seahorse, the most beautiful fish of the Seven Seas, a stunning pearl oyster full of pearls, a happy octopus or a colorful jellyfish ...

After decorating these cookies, we will complete the underwater scene with modeling work: from one or two of cookies, we will make a submarine composition, a kind of table shaped ornaments around: corals of various shapes and colors small fish, a crab and a turtle joyful diving.

In short, a very versatile course, which not only learn to make cookies with different techniques of decoration, but also create very nice shaped figures, and we will get with some lesser-known modeling techniques and decoration.

This is also a crash course in 1 day. For more information, please visit our website: Enchantment Under the Sea

hope to see you in our shop!

A happy day full of magic :-)
Lara and July

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NECROPOLIS CASA "JEANNE D'ARC: THE END OF A DYNASTY

local showcase of the first store was in Santiago, Ahumada 38, in the basement of a building and demolished.

LOCATION: http://maps.google.com/maps/ms?hl=es&ie=UTF8&msa=0&msid=208053923684508550607.00048d59b079fb58ee424&ll=-33.439804, -70.648012 & spn = 0.002569,0.006899 & t = h & z = 17

The last Friday of last February, closed its doors forever at number 806 of the Empire Gallery, on the side San Antonio Street, the old traditional house of art and religious items "Jeanne d'Arc", a jewel of Chile's trade history. We were there, that sad afternoon at 19:30, when the last customer walked out that door, ending a nearly 140 continuous years. It was a simple farewell, without fanfare or speeches, or anything like funeral ornamentation, perhaps not appropriate to dramatize the moment.

La Casa "Jeanne d'Arc was born in Valparaiso in 1872 with the name of Blas House Ricardi, A. Menares y Cia. , as it checks the old bronze plaque-like crest that was maintained in memory of the history of his own cabinet shop. It also follows that when the ownership of the house was taken by M. Saenger Caper, was renamed as heroin, French martyr and saint of Catholicism, a title he held until his last days. The store also kept a large piece of marble that corresponded to their early days, and in announcing the restaurant's name in black letters: "CASA JEANNE D'ARC" .

"Jeanne d'Arc" their goods directly imported from Europe, mainly "religious articles and objects of fantasy gifts" . If anything it was the most important of his time, at least has reminded one of the main. Had moved his headquarters to a former and now defunct Ahumada space 38 near Moneda where the company celebrated its 75 years of existence, as seen in photographs of their windows and interiors that were also on display in the last place. In one of them a message thanking their customers for that anniversary.

remained almost the 7th year in a central location in the capital between Christs, Virgins and angels, until, after the demolition of old Commercial Union building and the construction of the Gallery of King at State Street 33, the entire store was moved to one of the premises of this passage for another 30 years. By 2000, he moved to what was his last Empire Gallery location. And was commanded by Maria Victoria Saenger, successor of the family dynasty since 1995. An appropriate place to locate this treasure of a French-style city, by the way: near the classic restaurant "La Due Torri" and the Municipal Theatre Square Mekis .

furniture and cabinets inside the former home of Jeanne d'Arc House in Ahumada 38, to mid-twentieth century.

Shop House Jeanne d'Arc on his last day of existence, within the Empire Gallery Santiago Centre.

marble plaque with the name of the store that belonged to their former facilities. Was kept in the last place for the exhibition.

Inside the store, on his last day.

Interior Shop, also in his last hours.

The store declared prestigious national suppliers and Socimer, Sonavela, Decorum, and Chantilly, and foreign and religious imagery of Regalado, Peru; Images Ceramix religious, Italy; Medals and Metal Items Gold Cevallos, of Ecuador; Custodis Chalices and Carlos Molina of Argentina, and Liturgical Coal. Among the items traded artistic and religious figures included from plaster or candles to valuable paintings. It would also provide implementation services and for ceremonies such as baptisms and marriages, as well as custom embroidery. His case was guarded by the beautiful portrait of the Holy warrior martyr, in addition to parts of the history of the store that would have been delight to observe an antique.

However, more or less after the earthquake of 2010, began problems that lead to the "Jeanne d'Arc" to the closure. Declines in sales came from the depression of trade, followed by the purchase of the Empire Gallery by strong investor uncertainty about the future of the process since it was notified of its closure in mid-April. These factors led to the María Victoria to decide on the closure of the historic site.

During the month of February, the store offered their products at discounts of up to 60% by destocking. Many onlookers who knew the place in those days we got to see this site, many really saddened by his impending departure. The windows began to vacate and appeared in packaging boxes, some open and others closed. signs "FOR SALE" were posted on the door to get rid of the windows and furniture, along with news clippings announcing the end of the Jeanne D'Arc House. In fact, offered for sale with franchise and all, but it seems that there were no results.

Thus, the final destination was consummated on Friday, February 25, 2011, when it closed its doors one last time. Still in his last moments of life continued to receive guests. Met to take pictures of this event. "If you do not mind our past clients, no problem," said one of us the sellers when we ask permission to photograph inside the premises. The last of all the pictures went with the door closed, final symbol of the house to say goodbye.

this form was completed that story began in 1872, and now joins the legendary abundant intangible Santiago, the city with less and less of their own history and increasingly employed. And as Joan of Arc itself, this old trading house blew himself up in the flames of progress and the transformation of Chilean society.

The statue of Joan of Arc, who guarded all these years the peace of their windows.

The door just closed one last time and forever.

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Tart Cupcakes :-)

And finally the result of my silicone mold precioooooso cupcakes on the cake ;-) I know, I have had enough time suspense, but finally, finally .... :-)
Using the pan and dusting the cupcakes, you can read in this PAP : silicone mold Cupcakes

The cakes are 20 and 15 cm respectively, not too big, but enough for a second piece the next day with a coffee, very important, these things in life ;-)
The cake from under the I-stained orange Americolor , need very bit to get this tone so soft and nice peach. The top is also pastel, I used Rosa Intenso of Americolor, and also with the color you need only a drop. The deep pink spots are the true tone of this color pink, very much alive and well known as a candy ;-)

The spots around the circles in which I put the cupcakes are made with no nozzle 2, Wilton and real icing, very easy to do, but gives a fairly nice and a little chic right?

The cake top is decorated with confetti cut with a tip # 10 from Wilton, and pasted randomly: the more irregular the better ;-) strawberries on top are made of modeling clay, but also can do just the fondant, and are very simple. There is a clear and entertaining tutorial on the blog Cakejournal Louise.

I've also used the (beautiful!) Tape of one of my favorite stores on the Internet (the Netherlands), and as you mail it, I made a reservation more remarkable beautiful ribbons of all kinds (such as gloss powder ;-)). You can never have too many! :-)

The cakes are made from Genoese cake vanilla, and lemon curd filled , swiss meringue buttercream lemon (more lemon curd) and mandarin segments over the filling. Spreads before covering the cake, I use the swiss meringue buttercream , but lemon curd , that does not contain too much water and I do not spoil the fondant. If you are interested in a tutorial on filling the pies, you can click here .
The cake was for the birthday of one of my friends, to exchange recipes always cupcakes. We both have the same Superbook of cupcakes (looks like a box of cupcakes, with two books inside), and test the recipes is always a party, like to discuss things that do not leave (or the real "disaster") ;-) The recipe for candy Lemon Cupcakes is also this book, and I have to say is one of the richest recipes I have ever tasted :-) So if you have not yet tested ... What are you waiting?! ;-)

And for those who are wondering how my love affair of the silicone mold for cupcakes ... I still feel in the clouds ;-):-D

Have a nice (cup) cake day :-)

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February: Panna Cotta and Biscuits Florentine

The Daring Bakers February Challenge : Panna Cotta and Biscuits Florentine

February The challenge was designed by Mallory, of A Sofa in the Kitchen . Since Panna Cotta is quite easy to do, and the idea was to pose a challenge ;-), was added Florentine cookies, and you have to admit that these were not so easy to make :-)

Blog-checking lines: The February 2011 Daring Bakers' challenge hosted by WAS Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.

Here I leave with a prescription under the Panna Cotta with two different jams that I liked, but the pain is that I could not find the fruit (or frozen) I needed, so I just did them with raspberry jam. The next time I do it properly!


The cookie recipe I will not put ;-) I do not convinced, though I may simply not saliesen well. Spread too despite following all instructions carefully. Anyway ...


Panna Cotta
240 ml of milk (whole)
15 ml of gelatin (7 grams or 1 packet)
powder 720 ml cream 80 ml

honey 15 g sugar
a pinch of salt


Pour the milk into a bowl and sprinkle the gelatin well spread ( make sure the bowl is cool by putting it in the fridge a few minutes before). Let stand 5 minutes to soften gelatin.
Pour the milk into a saucepan and heat it over medium heat, without allowing it to boil, and let the fire and 5 minutes (if not boiled) At this point it should remove it.
then add the cream, honey, sugar and salt. Always fire but not boiling, stir occasionally until dissolved the sugar and honey (5-7 minutes).
Remove from heat and let cool slightly for a few minutes. Then pour into glasses, cups or ramequines .
Put it in the refrigerator for at least 6 hours or overnight.
Add decoration and serve.


To
jellies jelly coffee:
coffee 480 ml 60 ml

hot water 115 g sugar
1 ½ teaspoon gelatin powder
2 teaspoons vanilla extract


Pour hot sugar and water in small saucepan. Bring to the boil, until sugar is dissolved.
Sprinkle gelatin over two tablespoons of cold water and let soften for about two minutes.
Mix coffee, sugar, hot water and vanilla in a small metal bowl, add gelatin mixture and stir well until gelatin is dissolved.
If you go to pour it over the panna cotta, make sure it has cooled before, because if it is not going to dissolve partially.

Fruit Jelly

240 ml of fruit (strawberries, raspberries, etc. Matagelatinas Avoid fruits: kiwi, pineapple)
45 ml water 60 g

sugar 1 teaspoon and a half
gelatin

Sprinkle gelatin over water.
Pour the fruit and sugar in a small saucepan and heat until sugar is dissolved.
Mix gelatin with fruit mixture and stir until gelatin is dissolved.
Remove from heat and cool (almost to room temperature if you're going to pour jelly on the panna cotta).

Mallory, thanks for this dessert so delicious, we thoroughly enjoyed!

I put a picture of the cookies, to show that I did ;-)

much you enjoy the delicious recipe for Panna Cotta :-)