The base of the biscuit is the recipe for the Pan di Stelle of fairy cakes, Pinellas http://www.coquinaria.it/archivio/cucina/ricette/pan_di_stelle.html .
I made the cookies a few days before the feast.
Ice:
- 280 gr icing sugar 20 grams egg white
- 20 g lemon juice
- gel food coloring (for the yellow turtles)
Sift the icing sugar, add egg white and lemon juice , then work the ground with an electric mixer until mixture is frothy and supported.
Protect the icing with plastic wrap to prevent drying out. Before use, transfer the amount of ice in a bowl and paint with a bit of food coloring. The amount depends on the type of food coloring you have: it is enough gel in a pinch tsp.
If you use liquid colors (put always a few drops) be careful not to put too much not to change the consistency of the compound.
Transfer the ice in a croissant / pastry bag or a container with a spout and draw the contours of affected biscuit.
paper with a croissant or pastry bag or container with a spout on the biscuit draw the contours of the carapace, draw the claws and eyes.
Let dry for at least 4 hours ..
Prepare the frosting with the recipe given here.
Frosting:
- 250 grams sugar 30 grams egg white
- 30 grams lemon juice
Sift icing sugar into a bowl, combine egg white and the juice lemon. Working with a whisk until it is smooth.
Protect the icing with plastic wrap if not used immediately to prevent drying out.
paper with a croissant or pastry bag or container with a spout to fill the inside of the carapace.
Let dry (at least half a day, depends on the amount of icing inserted and the temperature in the house).
When dry, the frosting with food markers may proceed to decorate the shell and draw the eyes.
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