Hiatus Hernia Operation-s

Ready to go..

few weeks ago was the D-Day or the day with a surprise cake and closely together to prevent crises like this: "No, I do not come!", we announced to Corto Maltese, the my , that we spent this year in Paris. The surprise was prepared long ago, and I have a proposal now in the enterprise pie, biting his tongue after a while ... I did everything by myself, "Yes, you could make a cake theme. "" Shut up.! "said a voice inside me .." You do not have time. "But I am undeterred:" You could make a cake shaped like a flag and place it over a mini Eiffel Tower. "" Hush for charity, we lack only the flag! "continue to suggest little voice inside me .. It was too late, because strangely my idea was supported in full, either by man of the mountain and the rest of the crew .. E ' Thus began my "Nightmare Before Christmas," yes, with a cake shaped like a flag. In all this, put the children, 3, ALL will be sick at least once during the month of December, and that the lady has suddenly decided they needed me, so you'll always free .. Put on a commitment I had made for some beautiful weekend of the month, and also let people to see, in cycles, and thankfully:) Other things to do, and Christmas gifts e. .. Um ... I suddenly realized that I had very little time. In addition I had to work on rectangular, and place it was the first time, and then with the doses I did not understand a lot .. I did put a sponge, and it was too low, so I made another and added a cake seemed decent. Put that way .. Just to complicate my life, I've suddenly decided to change the recipe of sugar paste, and that this is not successful the first time. Suppose then I re-tried, con la mia, e siccome il tempo non era dei migliori, ella abbia deciso di aver bisogno di più di un kg di zucchero, e che io non ne avessi, e che abbia fatto l'errore di aggiungervi maizena, e che abbia così creato una specie di pasta di marmo che manco per le lapidi... 

Allora siccome io sono una che non si arrende ho provato ancora, e alla terza volta ella riuscì... Ho fatto diversi errori per la mancanza di tempo, tipo assemblare la torta e farcirla 4 giorni prima e non avere poi un porta-dolce chiuso per conservarla. La torta si è così seccata e la pasta di zucchero anche, crepandosi sulla punta della torre e facendo risaltare, molto, i contorni imperfetti della scritta di auguri. Nonostante questo, però, ho realizzato un tortone (ho un tantino esagerato con le dosi! penso mi abbiano odiata...) di cui sono contenta, perchè è stata una sfida con me stessa e nell'imperfezione ho vinto io!!!  : ) Quando la mia consigliera di fiducia, detta Hitler, ha saputo dell'assemblaggio così in anticipo, mi ha quasi penetrato con il suo sguardo laser, lasciandomi indenne però, perchè a volte sa anche essere buona! ; ) E quando ha visto la torta, anzichè giustiziarmi seduta stante ha esclamato:" Eh! però, dai..." Che detto da lei.. : ) e mi ha suggerito l'acquisto "del scalpel "to cut out the letters. Of course, that Hitler is not encouraging, however, finish the letters without swearing all the saints of the calendar, it certainly helps ... especially at Christmas. After the consent of the adviser was the moment of celebration that just in front of the cake, in his imperturbable calm ago: "Oh good! yes the 150 years ... the mole! "The MOLE ??????" No you please give me a gun to shoot myself. ":) Tomorrow we are happy ...

Flag Cake

For the cake I used the recipe -like sponge cake decorating course I also patented for the cake before, adding only the aroma of orange. For the filling I used my custard flavored with orange. Before stuffing the cake (two actually, one above the other) I dampened with a bathroom decorated with 200 g of sugar, 200 ml of water and the zest of an 'orange.

How Much Whey Protein Tablespoon

Torta "drago"

This cake is for our little friend Andrea the kind who loves dragons, dinosaurs and so on.

That dragon I have been inspired by a cake view site argentino "utilisima. I liked the combination of the dragon with the iceberg. For the wings I used the pasta and white rubber florist wire, then I realized the body with white sugar paste and I colored it all with a brush, and color powder color gel diluted with alcohol (this was the real fun !!!!) The rest of the is decorated in sugar paste.
The base is a cake with yogurt, bathing in chocolate and coffee to chocolate spread filling. We hope you like it
Andrea .....
Kisses! Claudia

Keurig Can You Putmilk Instead Of Water

Attimi

I wake from days of intense, full, full and overflowing with colorful shades of rich emotions, accompanied by the right people, made them special. In all this there is also the Christmas tasted in a while and flew away before I knew it, but that moment had a flavor so intense that even if I concentrate, I can smell it .. This year, the moments that preceded it were saturated with emotions: I was happy, sad, angry, I was excited, I was flattered, very busy, never bored, I felt lost and found again, and still proud and then disorientated again. I lived in limbo for a few days and suddenly I woke up in a blaze of packages and parcels, cards and fioccchettini that, like every year, manage to get me back baby and experience the same emotions of so many years ago.

Today, though far from my childhood, I can retrieve the joys and pains to reconstruct the puzzle of my happiness. Today, I feel next to all the people I love, and not present, far and near, old and new friends, acquaintances and semi-strangers, and I can feel saturated with a myriad of shared moments that, in spite of who does not believe, make me a new person, full and complete every day ..

cake sharing

(shared with Simon, Martin and even the waiter )...)

For the base

INGREDIENTS:

3 eggs

170 g of flour

150 g di zucchero

100 ml di acqua

2 cucchiai di olio di semi

aroma di vaniglia 

1/2 bustina di lievito

PROCEDIMENTO: 

Sbattere gli albumi senza montarli, aggiungere un tuorlo alla volta continuando a sbattere per almeno 10 minuti. Aggiungere l'aroma do vaniglia, lo zucchero rain stirring, then water, oil and flour together to lievito.Versare the dough into a buttered and floured mold (mine was from 16) and bake in preheated oven for 40 ' 'to 175 °.

for the stuffing

INGREDIENTS:

dark chocolate 100 g

cream 50 ml

PROCEEDINGS

Break the chocolate fondant. Meanwhile, place the cream in a saucepan and heat until boiling. Add the chopped chocolate and stir until mixture is smooth and dense. Allow to cool before stuffing the cake.

NB The recipes used for the base and the filling of the cake are those that I learned attending the dressing a few months ago. Speaking of sharing, thank you Claudia for sharing it with us:)

Play Set, Build, Blue Prints

Bianca Stella di Natale

White Poinsettia

Merry Christmas to all!
This is the cake I've just finished for the ns. lunch today.


















The base is a pds with chopped pistachios and walnuts, the cream is a blancmange with the addition of ground almonds (with skins ...) the water is wet, rum and sugar .
Decorations: Flower

gum paste brush embroidery and bows in real ice cover
pdz classical (with glucose)
Happy Holidays !!!!! Claudia

Best Bang For You Buck A/vreciever

ROYAL ICED CHRISTMAS TREE CAKE

Hello everyone!

This is intended as a Christmas gift from me to all my "readers"!

This is a translation of an article in the British magazine "Cakes and Sugarcraft" of Squires Kitchen www. squires-shop.com / - Winter Edition 2010-2011. It 's a project by Vivian Lee for the construction of a cake step by step "Christmas tree" in coated and decorated with royal icing, I think there can be no better time to publish ......
thank Squires Kitchen and Vivian Lee who gave me the opportunity to put this article in my blog.

I do not know how many of you have the courage and dare to try a company like that (especially because it lacks a few days at Christmas) but it seemed only right to give my contribution to spread here in Italy these amazing techniques, I know that fans like me will appreciate and will certainly many ideas to make beautiful cakes!

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Royal Icing

"Cake Christmas tree" by Vivian Lee

This cake can be used Christmas as an amazing centerpiece of great effect. addressing techniques such as royal icing and cover the run out, this project is ideal for those who have already reached an intermediate level is for beginners want to test their skills.

Needed:

- a fruit cake (the cake is a traditional fruit cake English widely used as a base for cakes to be covered in marzipan and royal icing) minimum size: 35.5cm x 28cm

- apricot jelly

- 1.5kg marzipan Squires Kitchen

- Zucchero a velo per spolverare

- 1.5Kg Ghiaccia reale istantanea (Instant mix royal icing Squires Kitchen)

- Glicerina Squires Kitchen

- Brillantini Squires Kitchen (magic sparkles)

Attrezzatura:

- Pennello da cucina

- Matterello antiaderente

- Carta forno

- 3 vassoi quadrati lato: 30.5cm per realizzare il run-out

- 1 vassoio circolare diametro 35.5cm

- 2 Smoothers (è una sorta di “pialla” che serve per lisciare il fondente or marzipan to the cake and have it fit perfectly)

- Boxcutter

- Turntable

- large and small spatulas

- long metal spatula - straight edge - (it's like a long metal ruler, is used to "pull" the ice well and level the top of the cake)

- for the first cake spatula - metal scraper side - (it's a steel trowel to about 12x11cm, which is used to level the side of the cakes)

- Sheets acetate

- Tape

- Conetti in parchment paper (small pastry bag that you use the ice for real and can be made at home using the parchment paper)

- No Spouts 1 - 1.5 - 2 - and No. 50 (frill) at the base of the embroidery

- Table lamp (decorations to dry the run-out)

- Squires Kitchen Brush No

2 - Natural sponges (which can be used in contact with food)

- 1.2mt white satin ribbon (15mm high)

- non-toxic glue stick

Procedure:

Cover the cake with marzipan

1 If the cake has an uneven surface, making the top with a knife. Flip the cake upside down, the bottom surface of the cake will become the top.

superimpose on the cake design shaft attachment (see diagram below) and cut the cake giving it the shape of the tree.

2 Brush the top of the cake with apricot jelly.

well Knead for 3 1 / 3 of the marzipan until it is soft and malleable. Roll out the marzipan with a rolling pin until it has a thickness of 5mm. Sistemiamolo and on a sheet with parchment paper. Place the top of the marzipan on the cake and cut the excess marzipan around the cake.

4 Place cake on a rectangular tray that will help us to capovolgela to have that part covered in marzipan and the side still to play for us. Repeat steps 2 and 3, covering also the other corner of the gingerbread cake.

5 Put the cake on the tray and measure across the side. Brush the sides of the tree with apricot jelly. Roll out a strip of marzipan as long as the side of the cake to cover the entire side of the tree. Roll the strip of marzipan on itself like a "bandage". Gently unroll the marzipan around the sides of the tree, doing good adhere to the marzipan along the shaft. Remove excess marzipan along the side to have a sharp edge between the surface and the underside of the cake.

6 reward for good with two smoothers (spatulas to "plane") on both edges of each leaf at the same time so as to adhere well to the marzipan and level the sides of our tree, to make ends well pointed . Allow to dry thoroughly before proceeding with marzipan coverage in real ice.

Cover the cake with royal icing

1 The first day cover, prepare a portion of ice using 1 kg of "Squires Kitchen Instant mix royal icing "following the instructions on the package.

We bring the ice to a consistency "soft peak" (a medium soft texture), add 2 teaspoons of glycerin Squires Kitchen every 500g of ice. (This is to prevent the ice to harden too much and make it impossible to cut the cake)

2 Place cake on the turntable. Spatula a bit 'of ice on the sides of the tree, level with the ice movements on the right and left as if "remassimo" (this will get rid of imperfections and air bubbles from the surface of our ice)

3 Using a steel trowel, level the whole profile of the cake, to make the smoothest possible surface of the ice. Finished for good by helping all corners of the cake with the spatula removing any excess ice from the tray also.

4 Repeat steps 2 and 3 to play again with the ice across the other side of the cake twice (this will make the surface of the cake perfectly smooth and homogeneous).

5 Spatolato about 200g of icing evenly over the cake in front of always using a movement "back and forth" with a spatula. Now let's take the long blade to "ruler" and level the top of the cake. We remove the access of ice along the edge with a spatula. Let the icing dry completely.

6 Repeat step n. 5 two more times. When the ice is completely dry, turning the cake on the other side and repeat the point n. 5 three times, also holding this side of torta, lasciamo asciugare la ghiaccia perfettamente.

Note: Non preoccupatevi se la copertura della torta in ghiaccia non risultasse perfetta, perché successivamente, quando assemblerete la torta,  potrete utilizzare un pezzo di spugna naturale e picchiettare la superficie della torta con un po’ di ghiaccia dando un effetto “spugnato” che ricorda la neve fresca.

7 Ricopriamo il vassoio rotondo (di 35.5cm di diametro) con la ghiaccia per due volte, lasciando asciugare perfettamente dopo ogni copertura.

8 Solleviamo l’albero ed appoggiamolo verticalmente sul vassoio helping us with some 'ice to paste the base of the tray.

Run-out

Angels and slide

prepare a portion of a real ice using Squires Kitchen 500g Instant Royal Icing Mix. Do not add glycerin this time.

2 Place the pattern design on a tray and superimpose the drawing a sheet of acetate. Transparency must be large enough to cover the entire design without escaping from the tray. We set the acetate sheet to the tray with adhesive tape.

3 created the exterior lines of the design using a jet No 1 or 1.5 in a small cone of wax paper, use a freshly made ice.

4 We have a small amount of ice in a container (preferably glass) and stretch a bit 'of water, add a little water at a time to get to an ideal texture for the run-out obtained when cutting the ice with a spatula, the gap closes completely within 8 / 10 seconds.

5 Fill a paper cone oven is not too small (without Becuccio) with this ghiaccia, tagliamo la punta del conetto con le forbici per ottenere un foro (per la fuoriuscita della ghiaccia) di circa 3/4mm.

Riempiamo lo spazio interno di ciascun disegno con questa ghiaccia.

6 Posizioniamo questi disegni sotto una lampada per farli asciugare più velocemente ed ottenere una superficie del run-out più liscia e lucente

7 Quando queste decorazioni saranno perfettamente asciutte stacchiamole molto delicatamente dall’acetato sollevando con una spatolina (fate molta attenzione!!!).

Note: Per ottenere una better definition of the design when you use one color for the run-out, as in this case, one must study well the design and fill in the various parts in sections, beginning with the first and second floor areas for the last parts in the foreground , leaving each side to dry before going to fill the zone "adjacent." This is to prevent the ice even join fresh and flatten the design prevents to distinguish details.

wings of angels and snowflakes

1 Place the pattern design on a tray and superimpose to design a piece of acetate, as before. Before we make the outside lines of the wing and then we create "drops" of ice in the wings, using a brush moistened brush on these drops and throw the ice to the inside of the wing.

2 Still working on a piece of acetate, we make the snowflakes with a spout No 2 (see snowflake schema in the bottom of the page)

3 Once implemented these particles, brush the wings and the flakes of snow with the Magic Sparkles SK glitter and let dry.

Assembly:

With a damp sponge and a small quantity of fresh ice, pat the edges of the tree (randomly) on the surface of the cake to create an effect "snow".

2 hours use the pourer 050 and create the crimped edge along the base of the tree. We complete the pattern with small dots

throughout the profile.

3 Tape angels on both the front and back of the cake with a little helping 'of ice to attack the wings of angels with the ice texture "soft peak" (average soft)

Paste 4 hours in our snowflakes. pleasure is on the cake on the tray, this is an excellent remedy to hide any imperfections!

5 Place the cake on the turntable, using the freshly made ice in a cone with a spout no. Realize one of the lines suspended "banner" on both the front and back of the cake.

6 Help with a little 'fresh ice tray placed on the slide el'angioletto with a bow.

7 completely glued to the white satin ribbon around the tray using the glue stick (not toxic)

NB These are the patterns, plans to achieve the various parts of the cake, (I copied directly to the page of article) found under the Christmas tree while the text below the snowflake and the angels.



To contact Squires Kitchen visit their website: www. squires-shop.com / have anche un negozio on line.

BUONE FESTE A TUTTI!!!!

Claudia

Alopecia Universalis Regrowth

"Intervista" su "partecipazioni di matrimonio"

Questa è la breve intervista che ho rilasciato al sito "partecipazioni per matrimonio" relativa alle torte nuziali stile anglosassone.
link: http://www.partecipazionipermatrimonio.com/blog/torte-creative
Ciao a tutti!
Claudia