Plan de negocios alimentos para diabeticos

Sugarveiling
by Michele Hester

SugarVeil Tendril Cake
[silver tableware by www.robynnichols.com.]

Photography by Mike Chaloupka, Images-West

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SugarVeil® Fresh Raspberry/DarkChocolate Ganache Cakes SugarVeil® Confectionery Icing is a versatile decorating medium which may be utilized in a variety of ways. SugarVeil may be piped with a parchment cone or via the SugarVeil IcingDispenser, combed into fine lines with the SugarVeil Confectionery Comb, stenciled into monograms, or spread thinly onto a silicone mat to form a delicate, edible “fabric”. When “set”, the decorations maybe flexibly placed around the sides of a cake, cut into ribbons, shaped into bows, or placed atop a plated dessert. For additional information, instructions, lace templates for downloading, a cakegallery for viewing, as well as many helpful techniques, visit www.sugarveil.com. SUGARVEIL MONOGRAM CAKE
Cake recipe (produces two double layer 6” cakes)
510 340 547 453 65 3 270 gms gms gms gms gmsgms gms dark chocolate, chopped butter, unsalted eggs (9 eggs, separated) sugar flour salt fresh raspberries

Melt chocolate and butter together. Beat egg yolks until pale; mix in flour and 300 gms. ofthe sugar, add the chocolate mixture. Beat egg whites, salt, and remaining sugar to soft peak stage; fold into yolk mixture. Divide evenly into four six-inch round pans and sprinkle fresh raspberrieson surface. Bake at 180 degrees C (355 degrees F) approx 40-50 minutes.

Poured Ganache Icing recipe
907 gms 907 gms Dark Chocolate, chopped heavy (whipping) cream

Combine and heat to meltchocolate. Cool and whip 1/3 of mixture to smooth between cake layers; stack and thinly ice both cakes. Pour remaining ganache over cakes and allow to set until firm. Decorate with SugarVeil as below.Decorations: 115 gms 104 gms. SugarVeil Confectionery Icing boiling water

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