Download 30 Delicious Refrigerator Cake Recipes by Lori Burke PDF

By Lori Burke

No-bake brownies and no-bake cakes are fairly renowned those days.  good you can now simply make mouth-watering, delicious brownies that require little to no baking in an oven! Best-Selling writer Lori Burke brings you 24 fridge truffles which are enjoyable and simple to arrange. furthermore she contains recipes for six fridge Poke truffles that require minimum baking yet are enjoyable to make and so scrumptious. that is a complete of 30 crowd-pleasing cake recipes! fridge tarts (or icebox muffins as they was referred to as) are a superb addition in your dessert menu.  if you happen to love cakes that soften on your mouth and make you move "Mmmmm" then this is often the e-book for you!

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Cuocete in forno per 20 minuti. Rainbow cupcake INGREDIENTI PER 12 CUPCAKE 200 g di zucchero • 190 g di farina • 180 ml di latte • 115 g di burro • 2 uova grandi • 5 ml di estratto di vaniglia • 3 g di sale • 9 g di lievito per dolci • coloranti alimentari PREPARAZIONE Preriscaldate il forno a 180 °C. La preparazione base è la stessa dei cupcake alla vaniglia. Separate l’impasto dei cupcake alla vaniglia in 3 ciotole e in ognuna aggiungete un poco alla volta il colorante alimentare: rosso, verde e giallo.

Per preparare le foglie stendete la gum paste verde sulla cell board. Ritagliate con il coppapasta a forma di foglia, inserite un filo di ferro n. 24 quasi fino alla fine e venate. Lasciate asciugare per 24 ore. Sfumate i bordi con il colorante in polvere melanzana e successivamente con le 2 tonalità di verde: prima il più chiaro e poi il più scuro. Lucidate la foglia con lo spray. Ripetete il procedimento per creare foglie di varie dimensioni. Per i fiorellini viola, ritagliate con il coppapasta a forma di primula dei fiori lilla.

Cercate sempre di scegliere prodotti biologici. •LATTE: preferite quello intero e, se possibile, meglio fresco che a lunga conservazione. •ZUCCHERO: nel libro si usa sempre zucchero bianco, ma si può sostituire con lo zucchero di canna. Nel caso di zucchero a velo, invece, ricordatevi di setacciarlo prima dell’uso, in modo da non avere grumi e ottenere una consistenza più cremosa. Rivestimenti e decorazioni Pasta di zucchero INGREDIENTI 2 fogli e ½ di gelatina • 450 g di zucchero a velo • 50 ml di glucosio • 30 ml di acqua fredda • alcune gocce di aroma (vaniglia, mandorla, limone…) • 1 cucchiaino di burro PREPARAZIONE Versate in un pentolino l’acqua fredda e la gelatina e lasciatela ammorbidire.

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