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This idea is great both to decorate cakes, for example, if you make a cake with the theme of candy you put the pallets top of cake and candy colors around.

To decorate cookies, bake your cookie let it cool perfectly the varnished with jam flavor that you like and place it over the fondant spiral and colored icing and duyas dot no . 12 for white eyes, duya no. 4 for mouth and eyes black spots, decorate, let it dry for a day and pack up to give to children or sell.

MATERIALS:

1 recipe fondant
1 recipe glaze if you want to decorate the paddles Colors
paste, gel or powder sticks
plastic pallet if cake decorating wood or if it is for baking cookies with cooking spray


PROCEDURE:

Paint fondant in various colors, spray an area with a little cooking spray, forming strips in various colors (at least 2 colors). Gather the strips

Begin to form a spiral of large size

If cake decorating is stick a plastic stick and let dry on waxed paper for 3 days.

If cookie cookie with jam glaze and decorate. Let dry for a day pack.

The first picture is with biscuit and the picture below is to decorate cakes.

Enjoy!

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FONDANT PALLETS ORANGE SWISS MERINGUE Caramel

In the months of July in our business it is time to start thinking about the holidays, as the September 16
halloween Day of the Dead, Christmas, etc.

If I know that many think is crazy, but we begin to be evidence and the best is that which is for sale at that time, also in stores that sell us begin to place orders for the month of September, then we must be ready to offer our new products for those times

I will be publishing ideas and recipes for you to prove what is the best and are prepared to give away or sell.

For now I share this recipe very easy and practice, can be made several months in advance and be prepared for when needed.

These oranges are very practical and very attractive they can use to decorate cakes may be half covered with chocolate and gift pack them, or chop finely and add to cookie dough or cake mix or use it for the threads of kings.


INGREDIENTS: 1

Naraj
thin sliced \u200b\u200b50g sugar 50ml water


PREPARATION:

Boil water and sugar to dissolve and form a syrup. Allow to cool.
Dip the slices in the syrup, drain slightly and place on a baking sheet with waxed paper, put the oven (furnace) to 90 ° C for about an hour or until dry. Store in an airtight container.

Luck!

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Kathy, Swiss meringue is one of my favorite cake decorating, as all have pro and against the pro is that it has a creamy consistency, good flavor, good for decorating and hold you out of the refrigerator up to 3 days. Against him is: if your cake need refrigeration is very important that you take out at least 1 hour before serving, because the meringue is stiff and when you try to know a lot of butter, another thing is that because it uses butter has a yellowish color, sometimes colors are slightly different to the desired color.

INGREDIENTS: 1 cup

. plus 2 tablespoons sugar 5 egg whites


1 pinch of salt 320g unsalted butter at room temperature and
diced 1 tablespoon vanilla extract PREPARATION

:

Place the sugar, egg whites and salt in a bowl in a water bath. Beat preferably with hand mixer until sugar is dissolved, place a thermometer and see that registers a temperature of 160 ° C. Remove from heat and beat on medium speed for 5 minutes. Increase speed to medium high and beat until peaks form, download the speed to medium and keep adding little by little cubes of butter, as they will add the butter mixture is Kurdish and down a little will seem like the meringue is cut, add vanilla and continue beating for 4 minutes until it turns a creamy consistency. Separate
meringue into bowls and painted the colors that you please place it on the sleeves and decorated, try not to hold much the merengue in your hand or if the butter is liquid, you have to work a little faster.

I hope you succeed in your decor. Thanks for your feedback.

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TUTORIAL

$ 60.00 pesos

$
4.42 USD $ 3.16 EUROS

STEPS:

1. Place in the paypal donation button
2. For all countries the amount is deposited in Mexican pesos is responsible for converting paypal your currency into pesos. In the rectangle to see below $ 60.00 and lyrics that say MXN
3. Copy of deposit garfami@prodigy.net.mx
4. Put
   email address where you wish to receive.
5. PUT TITLE: Tutorial Sugar Crystals
   
6. I send confirmation with the title and a photo. If you agree:
   
7. I send in zip or rar win the tutorial
   
8. Patience is sent 2 days after your deposit
9. and resolves Advice mail

The tutorial includes step by step how to form sugar crystals.

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SUGAR CRYSTALS STRAWBERRY OR RASPBERRY MOUSSE CAKE

I have taken a little posts because I'm planning to do a blog for all women who are the backbone of your home or help with their crafts in the welfare of their home or who are experiencing financial hardship.
blog
The plan is to promote their products with photos and all those interested to purchase products directly to them, some requirements are hand to do things no matter what kind, food, clothing, jewelry, etc.. but who are beautiful and you really have a great need to be committed and demanding when developing their products. Soon I will tell you the requirements. Well

turn to the recipe today . It is a mousse it is not difficult but a bit laborious, so if you decide to do, which is on a quiet day.

STRAWBERRY OR RASPBERRY MOUSSE

INGREDIENTS:

MOUSSE


2 eggs 40g sugar 100g mascarpone cheese

1 lemon zest and juice 2/3tz
.
whipping cream 1 sheet gelatin (2g) 1 teaspoon sugar


glass

JELLY 200g of strawberries or raspberries 40g sugar

1 / 2 sheet gelatin (1g)
strawberries or raspberries for garnish

taste PREPARATION: Prepare

round pan completely covered with plastic wrap. Book. Put

sheet gelatin in water for 5 minutes and drain. Put water in a pot and put the gelatin in a water bath until dissolved, remove from water bath and set aside.

Whip cream (must be cold) when this sign almost add the teaspoon of icing sugar continue beating until firm and book

Beat the yolks with sugar until bleached, add the mascarpone cheese, juice, lemon zest and finally the gelatin, stir for a while to incorporate. Pour the mixture into a large bowl and add the envelope as whipped cream.

Book Beat egg whites until almost stiff peaks reach. Add as bound to the mixture and pour the mold. Put in refrigerator for 20 minutes or until set.

Jelly:

Place the sheet of gelatin in water after 5 minutes drain and reserve.

Place strawberries and raspberries in the fire along with the sugar, puree, if you want you can strain the mixture and return to low heat, add the gelatin mixture until dissolved and remove from heat. CHILLED leave it in until it just begins to set. Take it out and add
above Musse. Return to CHILLED until firm, this may take several hours. Just before serving, garnish strawberries or raspberries and a few strips of lemon if you like icing sugar. That what Blogoversary!

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THOUSAND LEAVES FAST

This cake tastes very rich, has a flashy presentation is not so complicated, I hope they do at home, I recommend

MATERIAL :

1 cookie sheet with wax paper 1 roll

1 kg. hojaldes paste (sold in the supermarket's bakery)
a sharp serrated knife

INGREDIENTS:

PASTRY CREAM:

500ml. MILK
125grs.
SUGAR 50g.

cornstarch 1 egg 1 piece of cinnamon or vanilla POD

1. Boil the milk with 50% sugar and the sheath.
2. Mix in a bowl the remaining 50% sugar, cornstarch, dry.
3. Add egg and beat until incorporated.
4. Pour a little boiling milk to cornstarch, integrate perfectly.
5. Pour the milk mix to the stove and move to whisk over low heat
6. Let thicken, stirring constantly as it burns easily.
7. Empty a bowl and sprinkle with sugar to cool.

PREPARATION:
1. Spread the puff pastry 4mm thick (5 cm long and 20 wide
2. Pical with a knife and let stand 30 minutes
3. oven to 200 degrees for 25 minutes
4.
Cool 5. Cut into three equal parts, knife
saw 6. Match the sides with a knife and book the slug saw
7. Take a part of pasta and brush with pastry cream
8. Put up the other side of pasta and repeat
9. Above the latter part of pasta with ground up
10. Cover with fondant slurry.
Fondant Slurry: Confectioner's sugar and a squeeze of lemon juice or corn syrup or brandy making a smooth move atolos.
11. With a draw manga and duya 2 horizontal stripes of chocolate ganache and then scratched with the tip of a knife or stick vertical stripes. If you do not want to paint your fondant ganache slurry of another color.
12. Cover the walls with cream puff pastry and slug.

Enjoy it with affection GalletArt

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BUÑUELITOS

With these rains that seem quick donuts with coffee or hot chocolate or cold

MATERIALS:

1 Tray 1 cookie cutter circle


INGREDIENTS:


4 flour tortillas 45g of butter and a little more
1 teaspoon vanilla
4 tablespoons sugar 1 teaspoon cinnamon


PREPARATION:

Spread cookie sheet with some butter

With the circle cutter to cut flour tortillas, melt the butter in the micro add the vanilla essence. Move quickly circles of tortilla in butter mixture, tucked into the pan, sprinkle each
circle with enough sugar and cinnamon. 180 ° preheated oven for 4 to 6 minutes or until lightly browned on the edges. Cool on a napkin. Serve with chocolate ganache or chocolate sauce.