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The fairy sugar paste for cake topper

This is a cake topper that I made for the sister of a dear friend of mine who has birthday, then the subject is a fairy because she is passionate.
The idea of \u200b\u200bhaving to create a fairy to me "sparkling" a mess, but then I have to say that the execution was not the most simple and known many inaccuracies .... but the end result is definitely pleasing.

The center of the flower I did with the slurry coated cereal and sugar paste, this per dare un buon sostegno al peso della fata. Il resto invece è tutto realizzato in pasta di zucchero.

Il viso ha subito un "cambio"occhi in corso d'opera perchè non mi convincevano e quindi in queste foto sono ancora in fase di asciugatura. Finita è alta 19 cm.
Che ve ne pare?ogni critica è ben accetta! ;)
grazie  a presto p

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MMF - Marshmallow Fondant Chocolate Truffle

Il Marshmallow Fondant (mmf) è un impasto ottenuto da zucchero a velo e marshmallow, caramelle americane gommose facilmente reperibili in tutti i supermercati. L'mmf è uno strumento comodo per la decorazione delle torte e ha la consistenza delle paste da modellare, tipo il didò!! Fino a poco tempo fa non sapevo nemmeno cosa fosse, ma da quando il mondo delle torte decorate ha attirato la mia attenzione sto imparando a conoscere tante tante cose...quindi vediamo un pò come si prepara!!

Ingredienti:

150 g di Marshmallow
330 g du zucchero a velo
3 cucchiai

water Method: Put the marshmallow

in a container suitable for cooking in a double boiler, add 3 tablespoons of water and begin to melt everything.

When the candies are dissolved, turn off the heat and add 125 g of sugar. Mix well.

Place half the remaining icing sugar on the work surface and turn dough over marshmallows.

Cover with the remaining sugar and begin kneading.

may need to add more sugar than what the recipe (I used 370 g), but be careful not to exceed otherwise the dough becomes too hard when cooled. It 'also important that your hands are always covered with powdered sugar because the dough is very sticky.

Continue to knead until dough is soft but very workable.

do not know why but all the recipes I've seen of MMF are seeing the imprint of the finger on the dough, so here is mine too:))

Wrap in plastic wrap and let stand 24 hours outside the fridge before using. Council to keep the dough covered with a film canister and an environment that is not too wet because the kitchen .... so the dough does not dry out and kept for several months. With the MMF can then cover the cake or prepare your decorations of sugar ...

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When I do a cake with chocolate is not only spectacular but also good and I go visit the blog of Nanni which as usual is no guarantee of success! This time I tried his chocolate truffles, here is my result of his "fake true chocolate cheesecake!

ingredients for a dish 26 cm x

base :

270 g of biscuits

100 g butter 2 tablespoons unsweetened cocoa powder 1 tablespoon
icing sugar

x mousse :


500 ml whipped cream 360 g dark chocolate 100 g

water 2 tablespoons rum

Method: Chop

the mixer and add the biscuits cocoa and sugar. Add the melted butter and mix with a spoon.

Nanni consiglia di preparare la base direttamente sul piatto da portata e infatti aveva ragione. Io ho usato uno stampo a cerniera ma poi non sono riuscita a togliere il dolce dalla base :( Quindi utilizzando soltanto il cerchio apribile dello stampo, versare direttamente sul piatto da portata il composto di biscotti e burro e pressare con un bicchiere o un cucchiaio. Far consolidare la base in frigo per almeno un'ora.

Sciogliere intanto il cioccolato fondente grattugiato in un pentolino insieme all'acqua, far raffreddare mescolando ogni tanto e infine aggiungere infine il rhum. Montare the cream and pour in the mixture of chocolate.

Stir with a whisk from the bottom up, taking care not to remove everything. Nanni , but that's how I do it?

When you obtain a homogeneous mixture, pour it on the basis and level as possible with a spatula.

Let rest in refrigerator at least 6 hours before serving and sprinkle with cocoa. Decorate as desired, I used cremini only 2!

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Meatballs Mozzarella cheese

Cosa fare quando si ha della ricotta da smaltire? Io ho preparato queste polpette dagli ingredienti semplici e dal risultato molto soddisfacente.

Ingredienti:

250 g di ricotta
2 o 3 wurstel
1 uovo
50 g di parmigiano
sale
pangrattato

Procedimento:

Mettere in una ciotola la ricotta, il parmigiano, l'uovo e il sale.

Amalgamare bene gli ingredienti con l'aiuto di un cucchiaio. Aggiungere i wurstel tagliati a cubetti e amalgamare nuovamente. Si dovrebbe ottenere un composto hard, that they can form the meatballs.

Shape into medium sized balls and roll in breadcrumbs.

Place meatballs on a baking sheet covered with parchment paper and bake at 180 degrees for 20 minutes.

You can also fry or cook in tomato sauce, or serve them as you like. Here is the inside.

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Pangoccioli

In my notebook I jot down recipes for a long time ... what strikes me most today was the turn of pangoccioli of Anna Moroni, are too good! The only thing is that once tasted, I would have liked a little 'softer, so maybe increase a little sugar. Another "fault" that I found was that in the days after they lost a little softness to eat and then I made the sacrifice to add a bit of Nutella:)) If you try them or you have already tried, you tell me if your are soft the next day?

Ingredients:


500 g flour 00 g milk 250 g sugar

50 1 / 2 cube fresh yeast 25 g butter, softened

2
eggs 1 pinch of salt
100 g chocolate chips

Procedimento:

Sciogliere lo zucchero e il lievito nel latte tiepido. Mettere la farina in una ciotola grande, versare il latte e iniziare a impastare.

Quando inizia ad amalgamarsi aggiungere il burro morbido e continuare l'impasto. Infine aggiungere un uovo intero e un tuorlo e lavorare a lungo.

Quando l'impasto risulta liscio e morbido aggiungere le gocce di cioccolato e lavorare per farle penetrare bene nel composto.

Mettere a lievitare almeno 40 minuti coperto e al riparo da correnti d'aria.

Take the dough and form many balls place them on a baking sheet. Cover with a clean cloth and let rise for about 1 hour and a half.

After the time necessary to brush each ball with egg white advanced.

Bake in oven at 180 degrees until golden brown (my pangoccioli were in the oven for 16 minutes).

And here they are, really good!

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coach

mozzarella in a carriage is a recipe typically bell consists of slices of bread stuffed with melted mozzarella. I present to you the classic recipe, but if you want a lighter you can do it in the oven!

Serves 2 perosne:

6 slices of bread 150 grams of mozzarella


2 eggs 1 pinch of salt to taste breadcrumbs



oil for frying Method:

Take the slices of bread and cut diagonally with a knife, two by two. If you prefer, you can remove all the dark edges but I do not find it necessary.

Beat the eggs with a pinch of salt and pass the triangles of bread on both sides. Place a triangle on a slice of mozzarella sliced \u200b\u200bnot too thin and close with another triangle of bread.

Pass the sandwich obtained in the breadcrumbs.

make Meanwhile heat oil in a frying pan and when hot fry the sandwich until golden brown on both sides.

When they are ready, put them to drain on paper towels and serve hot.

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cake with chocolate heart

I made this cake with chocolate in one of those gray afternoons when you just want something sweet and chocolaty! The recipe for this cake I saw here some time ago, but I do not know what the original ... there are many versions around! I also made some changes and put the ingredients in the recipe I have followed!

Ingredients:

x the dough:


230 grams of flour 165 grams butter 165 grams sugar

50 grams of milk 4 egg

3 egg whites 1 tablespoon baking

35 gr cocoa

x the filling: 100 gr


desiccated coconut 100g caster sugar 1 egg white

40 grams of milk

Procedure:

In a bowl work the sugar with the butter softened.

Add the egg yolks and beat with electric whips.

Add alternately with milk and flour and continue to work the dough.

When the dough becomes smooth, add the cocoa and mix again.

Fit 4 egg whites until stiff and add 3 / 4 mixture, stirring gently from bottom to top without removing the compound.

Add remaining albumen (mounted) coconut, sugar and milk, stirring gently with a spatula. You must obtain a firm dough with a consistency like crumbs.

Assembly:

Pour half chocolate mixture in a buttered and floured, and have coconut over the crumbs.

Pour remaining chocolate mixture spreading it not to shake the crumbs gently below.

Bake in preheated oven at 190 degrees for about 40 minutes.

When cool, dust with icing sugar and serve.