Silikomart Houseware

(Italiano) (Deutsch) Mini ~ Oster ~ Gugl

Chiara — Tue, 14 May 2013 15:15:38 +0000

(Italiano) (Deutsch) Himbergpralinen zum Valentinstag

Chiara — Mon, 13 May 2013 13:27:23 +0000

Cake international

admin — Tue, 02 Apr 2013 15:06:34 +0000

Silikomart is present at Cake International in London from 12th to 14th April 2013
Excel , stand nr. C07

(Italiano) CAKE DESIGN ITALIAN FESTIVAL 2013

admin — Fri, 29 Mar 2013 14:06:40 +0000

Mini Wonder Cakes fantasy-White

margherita — Fri, 01 Mar 2013 13:48:56 +0000

INGREDIENTS FOR 1 MOULD: For the soft cake base: 4 whole eggs 1 + ½ cup flour 3/4 of cup wheat starch 1 cup refined sugar ½ tbsp baker’s yeast ½ cup butter ½ vanilla pod PREPARATION: For the cake base: Beat the eggs with the sugar and the vanilla seeds in a mixing bowl and add the softened butter. Combine the flour with the wheat starch and the yeast and carefully add to the mixture. Fill the Mini Wonder Cakes moulds up to its ¾ and bake at 356°F for about 20 minutes. Let cool and unmold carefully. P.S. For obtaining chocolate cake bases exchange ½ cup flour for ½ cup cocoa powder. FOR GARNISHING: To garnish the white Mini Wonder Cake: After covering the Mini Wonder Cake with the white sugar paste, prepare the icing of the same colour using the Royal Icing Silikomart preparation (add 1 + ½ cup water to 3 cups of preparation and beat at high speed for two minutes in a dough mixer). Fill the icing in a piping bag with Ø 4 mm tip and apply on the three levels of the cake: first litlle archs and then little sferes. Finish the decoration by fixing the silver Candy Sugar Silikomart pearls on the overlapping of the archs.

PIEDMONTESE NUT CHOCOLATES

Alice — Fri, 22 Feb 2013 11:19:11 +0000

Ingredients 150 g dark chocolate 60 g chopped hazelnuts 25 g caster sugar Method Melt the chopped hazelnuts with the caster sugar. Mix the hazelnuts mixture with the melted chocolate. Fill the cavities of the mould and let it cool.

Easter shortbread biscuits

Alice — Fri, 22 Feb 2013 11:01:32 +0000

INGREDIENTS 230 g flour 80 g caster sugar 180 g cold butter 1 whole egg 1 egg yolk a few drops of alimentary rose water For the icing 200 g caster sugar 1 egg white 2 drops of lemon Food coloring as desired Colored sprinkles PREPARATION In a large bowl bring together the flour and diced butter, work until the mixture is sandy. Add sugar, egg yolks, a few drops of rose water and mix well. Once the dough consistency is achieved, rest it between two sheets of parchment paper in the fridge for an hour. Once this hour has passed, work the dough lightly with your hands, then portion it into the mold cavity, taking care to press firmly in order that the mixture follows the mould contours. Bake at 160 degrees for 15/18 minutes and let it cool in the mould before going onto the decoration. Decoration Working with an electric whisk, mix the the icing sugar with the egg white and lemon juice until the mixture is stiff. Divide into small bowls and color with the colors chosen and mixed well. Place the frosting in a cone made of parchment paper and spread the decorations over the desserts, and wait to solidify. Soften the remaining icing with a little water and use to fill in the gaps. Add the final sprinkles to finish before the icing hardens.

Almond Easter decorations

Alice — Fri, 22 Feb 2013 10:50:15 +0000

INGREDIENTS 50 g of almond flour 200 g of flour “00” 100 g of icing sugar 200 g cold butter 1 whole egg 1 egg yolk Decorating 150 g of white chocolate Markers food to taste Sugar mixed PREPARATION In a large bowl bring together the flours and diced butter, and work until the mixture is sandy. Add sugar, the egg and the egg yolk, and mix well. Once the dough consistency is achieved, rest it between two sheets of parchment paper in the fridge for an hour. Once an hour has passed, work the dough lightly with your hands, then portion it into the mold cavities, taking care to press firmly so that the mixture follows the mould contours. Bake at 160 degrees for about 15/18 minutes and let it cool in the mould before going onto the decoration. Decorating Melt the chocolate in a Bain Marie. Fill a parchment paper cone with a little of the melted chocolate, spread over the decorations of the dessert waiting till chocolate has become hard. Fill in the gaps with the remaining chocolate and, before it all hardens, add decorative details to your creations with sugar and food color markers. Chef’s suggestions: garnish your creations with the products from the Wondercake range by Silikomart! Food coloring, sprinkles…decorate can be easy!

Easter cake with custard

Alice — Fri, 22 Feb 2013 10:23:00 +0000

INGREDIENTS 8 eggs 320 g caster sugar 400 g flour 32 g baking powder (150 g chocolate chips as desired) Custard ½ liter milk 4 egg yolks 125 g caster sugar 65 g potato starch ½ vanilla bean Royal Icing 30 g egg white 200 g icing sugar Decoration Royal Icing Sprinkles as desired 200 g fresh whipped cream PROCEDURE in a large bowl, whisk the eggs with the sugar with the help of an electric whisk, continue to whip up at top speed until the mixture is very foamy and pale. Sift the flour and add to the mixture little by little helping with a silicone spatula and then add the baking powder. Spread the mixture into the mould and bake in a preheated oven at 170°C for 40/50 minutes with a static firing. Turn out the cake only when completely cooled; before passing to the decoration level the cake base if necessary. For the custard: Boil the milk with the vanilla and at the same time whisk the egg yolks with the sugar. Add gradually the milk and little by little the starch. Let it cook until the cream will thicken. Once cooked place it in a clean container and cover with transparent foil. For the royal icing: Whisk the icing sugar and egg whites with electric mixer at high speed, add 2 drops of lemon and keep working until the icing becomes glossy. For filling and finishing: Put the custard into a pastry bag with a small nozzle, insert it with the tip at the top of the basket by practicing several holes until you have stuffed the inside of the cake. Place the icing in a cone made of baking paper and pass in and around the basket bows; sprinkle some decorations on top before it hardens. Finish filling the middle of the cake with whipped cream and serve.

Colombine with orange and bergamot

Alice — Fri, 22 Feb 2013 09:32:51 +0000

INGREDIENTS 100 g self-raising flour 100 g icing sugar 100 g soft butter 85 g whole eggs (2) 35 g diced candied orange peel 1 drop essential orange oil 1 drop essential bergamot oil For the coloured icing 150 g icing sugar egg white food colouring PROCEDURE Soften the butter for a few seconds in a microwave oven and beat in the icing sugar until it becomes a creamy and fluffy mixture. Gradually add the eggs and stir them well into the mixture. When the mixture is light and smooth, add the essential oils and the finely chopped candied orange peel. Mix by hand using a silicone spatula, and then add the sieved flour. Fill the “colombina” multicup mould to 3/4 of its height with the mixture you have prepared. Place the mould on a grate and cook in the oven at 170°C (338°F) for 20/25 minutes. When cooked, take out the colombines, let them cool and then unmould them, placing them on a grate to cool completely. When cool, the colombines may be decorated with icing sugar.