Segunda minha amiga doceira Renata Mckay ela
faz doces muito mais elaborados do que estes que pedi:
mas eu adoro cupcakes na medida da mordida e sem pasta americana.
Ficam perfeitos e molhadinhos
Mas eu amei e recomendo - Renata Mckay 9670-0030
Mostrando postagens com marcador cupcakes. Mostrar todas as postagens
Mostrando postagens com marcador cupcakes. Mostrar todas as postagens
quinta-feira, 5 de janeiro de 2012
domingo, 18 de setembro de 2011
Tudo para Cupcakes e Sobremesas
Essa semana chegam essas peças!
Suporte para Cupcake com 3 andares,
formato redemoinho de metal. Capacidade para 13 bolos,
ideal para servir bolinhos e muffins em qualquer ocasião.
Tamanho 10cm.
Moldes de silicone que permitem facilmente a liberação da gelatina quando pronta.São fáceis de usar e limpar. Pode ser lavada em máquina de lavar louças.
Conjunto com 4 peças, flexíveis, cores pastéis variadas incluindo hortelã, rosa, lilás e azul.
Flexível, com 12 unidades, tamanho 7,5cm.variadas incluindo hortelã, rosa, lilás e azul.
Forma para cupcake de silicone com cores pastéis
sexta-feira, 26 de agosto de 2011
Novidades Pastéis
quinta-feira, 25 de agosto de 2011
Mini bolinhos de coração
Mais conhecidos como cupcakes!!!
essas forminhas vão ao forno e deixa seu bolo gracioso.
coloque a massa do bolo que quiser nas mini assadeirinhas de silicone no forno
e depois use a criatividade....
Bacana para aniversários na escola.
na Coisas da Doris jardins e Iguatemi!!!!!
quinta-feira, 9 de junho de 2011
HOW TO: Bake a heart into your cupcake…
The original inspiration for this came from an amazing blog. You can find it here
This is how you do it.
1. Make your cupcake batter. You can use any light coloured sponge recipe, although you should make sure it is a moist recipe and not too dry. Why not try the easy peasy lemon squeezy recipe or madeira cake recipe?
2. Once you have made your batter separate a 1/3 of it into a different bowl. Cling film the remaining 2/3rds of batter mix and leave to one side.
3. Use food colouring or natural alternatives to dye the 1/3rd you have just separated to the colour of your choice. I’ve chosen pink for my hearts.
4. Grease the base/sides of a square, (any shape will do, i just preferred square for doing this) deep baking tray and pour in the coloured mixture to a depth of a couple of centermeters. Use your judgement here, you are looking for a risen depth that will fit into your cupcake cases, whilst leaving room for the non dyed batter as well.
5. Pop the baking tray into the oven at the temperature the recipe suggests. Take the cake out as soon as it is firm enough to handle being cut into. Try and avoid baking for the full suggested recipe time if you can. Keep testing it so that you can remove from the oven the second it is firm enough to cut.
6. Once firmed take the cake out of the oven and leave to cool completely. Popping it into the fridge will speed the process up.
7. Use a small heart shaped cutter to cut out shapes from the coloured cake. Leave to one side.
8. Place your cupcake cases into your muffin tin. Remove the clingfilm from your 2/3rd non dyed batter and spoon a dollop into the base of each case.
9. Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise!
10. Carry this technique on until you have filled all the cupcake cases.
11. Cover the muffin tin completely in tinfoil in order to prevent the pre-baked hearts from drying out and allow the cupcakes to cook evenly from the sides/base.
12. Cook for the full amount of time as dictated by your recipe, then remove and cool.
Tip* When decorating these create a design that makes it clear which way round these should be eaten from. If you cut in the wrong way all you get is a coloured shape and not a beautiful heart!
You could try this technique with circles, stars, teddy bears, practically any shape that is small enough to fit inside a cupcake!
There are many many things that can be baked into cupcakes, try whole fruits or sweets, or even posh chocolates!
This is how you do it.
1. Make your cupcake batter. You can use any light coloured sponge recipe, although you should make sure it is a moist recipe and not too dry. Why not try the easy peasy lemon squeezy recipe or madeira cake recipe?
2. Once you have made your batter separate a 1/3 of it into a different bowl. Cling film the remaining 2/3rds of batter mix and leave to one side.
3. Use food colouring or natural alternatives to dye the 1/3rd you have just separated to the colour of your choice. I’ve chosen pink for my hearts.
4. Grease the base/sides of a square, (any shape will do, i just preferred square for doing this) deep baking tray and pour in the coloured mixture to a depth of a couple of centermeters. Use your judgement here, you are looking for a risen depth that will fit into your cupcake cases, whilst leaving room for the non dyed batter as well.
5. Pop the baking tray into the oven at the temperature the recipe suggests. Take the cake out as soon as it is firm enough to handle being cut into. Try and avoid baking for the full suggested recipe time if you can. Keep testing it so that you can remove from the oven the second it is firm enough to cut.
6. Once firmed take the cake out of the oven and leave to cool completely. Popping it into the fridge will speed the process up.
7. Use a small heart shaped cutter to cut out shapes from the coloured cake. Leave to one side.
8. Place your cupcake cases into your muffin tin. Remove the clingfilm from your 2/3rd non dyed batter and spoon a dollop into the base of each case.
9. Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise!
10. Carry this technique on until you have filled all the cupcake cases.
11. Cover the muffin tin completely in tinfoil in order to prevent the pre-baked hearts from drying out and allow the cupcakes to cook evenly from the sides/base.
12. Cook for the full amount of time as dictated by your recipe, then remove and cool.
Tip* When decorating these create a design that makes it clear which way round these should be eaten from. If you cut in the wrong way all you get is a coloured shape and not a beautiful heart!
You could try this technique with circles, stars, teddy bears, practically any shape that is small enough to fit inside a cupcake!
There are many many things that can be baked into cupcakes, try whole fruits or sweets, or even posh chocolates!
terça-feira, 7 de junho de 2011
CUPCAKES ROMÂNTICOS
http://www.coisasdadoris.com.br/site/catalogo.php?page=3&secao=1&categoria=69#pros
domingo, 5 de junho de 2011
TEMPO DE CUPCAKES!
vendidos individualmente por R$ 55,00
jogo de 4 pratos por R$ 155,00
20,5 x 20,5cm
prato de bolo - 115,00
todos de porcelana importado
Jogo de panos de copa R$ 160,00
quarta-feira, 14 de outubro de 2009
Programe-se vai ter degustação de Cupcakes!!!!Dia das Bruxas mais gostoso.
Venha experimentar os deliciosos CUPCAKES da Patrícia Dutra que estará na loja especialmente mostrando seus quitutes.
só nesses 2 sábados de outubro, não percam!!!
Ou faça já sua encomenda com a Patricia Dutra : 8148-1800
Ou faça já sua encomenda com a Patricia Dutra : 8148-1800
Assinar:
Postagens (Atom)