lately cake is simply not "and" if it is not decorated with a mass of Ticino cake from which we can make a cheesy coating for cakes, figurines, flowers ... Mase, the original recipe itself would not undertake any izdelovat- is prezakomplicirano, forged Ticino from milk Dust is somewhat coiled to form, at the end, in my experience too hard to whether it will cut you step on the cake. Luckily scala di barthel for me I read cheap and fantastic recipe for an alternative to the mass of Ticino. scala di barthel It is a mass made of powdered sugar and Marshmallow bonbons best white foam.
At the slightest fire dissolve sweets with water. when it melts from the heat and add about 150 g of powdered sugar and mix well then gradually add the remaining sugar and stir dolkler still can.
Then, a larger amount of powdered sugar and shake on the work surface, shake it, the resulting mass and knead (like bread). If necessary, add more sugar powder until a compact mass, similar to the plasticine.
I used sweets that were pink yellow and white, scala di barthel the final color was perfect for pigs, otherwise it gets a clean white without any problems in mülerju. weight may be colored with food colors already in the start together with the water or it turns at the end, if necessary, so that it vgnete.
Newer Post Older Post Home
2012 (13) June (3) March (1) February (9) 2011 (5) April (4) March (1) 2010 (44) August (1) July (5) June (4) maj (9) April (4) March (2) small pizza Marshmallow fondant February (7) January (12)
Lunch (30) Dessert (19) Meat Dishes (16) Chinese Food (13) cake (6) Soup (5) cupcake (4) Decorations (3) Holidays (3) Slovenian food (3) italian food (2) food to spoon (2) Mexican food (2) Pizza (2) snacks (2) quinoa (2) royal icing (2) Indian food (1) Moroccan food (1) Dutch food (1) Peruvian food (1) Salad (1) Thai food (1) tortilija (1) Tunisian food (1), the wafers (1) vanilla sauce (1) šmoren (1) strudel (1) dumplings (1)
No comments:
Post a Comment