Yesterday was a rainy day, my daughter Deborah of 11 years, wanted to make this cake very simple.
Ingredients: 2 disks
sponge 25 cm
colored chocolates as a garnish
CHOCOLATE GLAZE:
300 g icing sugar 50 g
20 g of cocoa butter
1 tsp vanilla essence
RED GLAZE:
300 g icing sugar 1 teaspoon of red dye
Preparation:
For the chocolate glaze:
mix icing sugar, cocoa and butter in a medium sized bowl. Add the vanilla and two or three tablespoons of hot water and stir until it forms a paste. For the frosting red
:
mix the powdered sugar, two or three tablespoons of hot water and the dye rossoin a bowl of medium size.
Place a disk of sponge cake on a serving platter and sprinkle on top and sides with chocolate icing.
Cut the second disc in half vertically and splamate red glaze on the surface and sides.
Arrange the two halves of the disk of sponge slightly spread the chocolate frosting to represent the wings of the ladybug and decorated with colored chocolates.
Ingredients: 2 disks
sponge 25 cm
colored chocolates as a garnish
CHOCOLATE GLAZE:
300 g icing sugar 50 g
20 g of cocoa butter
1 tsp vanilla essence
RED GLAZE:
300 g icing sugar 1 teaspoon of red dye
Preparation:
For the chocolate glaze:
mix icing sugar, cocoa and butter in a medium sized bowl. Add the vanilla and two or three tablespoons of hot water and stir until it forms a paste. For the frosting red
:
mix the powdered sugar, two or three tablespoons of hot water and the dye rossoin a bowl of medium size.
Place a disk of sponge cake on a serving platter and sprinkle on top and sides with chocolate icing.
Cut the second disc in half vertically and splamate red glaze on the surface and sides.
Arrange the two halves of the disk of sponge slightly spread the chocolate frosting to represent the wings of the ladybug and decorated with colored chocolates.
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