tag:blogger.com,1999:blog-16791229367586970862024-03-21T04:36:25.084-07:00cake academyL'arte del Cake Design & Sugar Art a Roma !
cake-academy e' ROMA cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-1679122936758697086.post-39623766517801416942021-01-24T03:13:00.000-08:002021-01-24T03:13:00.049-08:00SWEET FLOWERS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujFtnBXm8D-laqv6gS9YrOlrQC8W9nvMArC_8M0FVnVbt6211frFwg3BSWA34pnPHIqdtgq-pPW8izrXm-gHDGAiZQJAiQIQwrnugUWqFodi2OUbq1kFa7yGzfwWZ2FQ-Q8MArfHtmaRP/s1200/MariluGiareArt1+CakeAcademy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujFtnBXm8D-laqv6gS9YrOlrQC8W9nvMArC_8M0FVnVbt6211frFwg3BSWA34pnPHIqdtgq-pPW8izrXm-gHDGAiZQJAiQIQwrnugUWqFodi2OUbq1kFa7yGzfwWZ2FQ-Q8MArfHtmaRP/s320/MariluGiareArt1+CakeAcademy.jpg" width="320" /></a></div><br /> Fiori di zucchero fatti a mano rendono sempre preziose le nostre torte ! <p></p>cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-21643535209826870852020-04-03T13:24:00.000-07:002020-04-03T13:28:16.408-07:00ANDRA' TUTTO BENE ..<div class="separator" style="clear: both; text-align: center;">
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Stiamo vivendo tutti un periodo oscuro e terribile.. </div>
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Dobbiamo essere forti e sperare che si superi tutto al più' presto.. <3 </div>
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Vi mandiamo un abbraccio virtuale e magari vi terremo compagnia con qualche tutorial <3<br />
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Seguiteci sul sito e sui social<br />
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www.cakeacademy.it<br />
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cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-25828301680557021932019-09-16T10:39:00.000-07:002019-09-16T10:39:21.940-07:00CORSO CAKE DESIGN MODELLING ALICE - CAKE ACADEMY ROMA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5CRV6Mf7zLgnJz6ZxNitifBWKQApa0IbNgvX9JdAXKFg56UqmqmFDoXg6BYBCe1vBNUC-Ok46irE2J36kYbJgF29-FuiR44egFRfOcVdBdSvdunpYkUXL9MJHnsID67CSjKzd8JlMFmM/s1600/CakeAcademyCorso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5CRV6Mf7zLgnJz6ZxNitifBWKQApa0IbNgvX9JdAXKFg56UqmqmFDoXg6BYBCe1vBNUC-Ok46irE2J36kYbJgF29-FuiR44egFRfOcVdBdSvdunpYkUXL9MJHnsID67CSjKzd8JlMFmM/s320/CakeAcademyCorso.jpg" width="320" /></a></div>
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Sabato 28 settembre ci immergeremo nel mondo fantastico di <b>Alice in WonderLand </b>! Ci sara' da <b>CakeAcademy</b> nella sede di Roma un nuovo imperdibile <b>corso di Cake Design . </b></div>
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Per info e prenotazioni www.cakeacademy.it - mail : booking@cakeacademy.it</div>
cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-54947529048993835112019-05-10T02:20:00.001-07:002020-04-03T13:30:32.154-07:00 CAKEACADEMY - MATRIMONIO GREEN STYLE <br />
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Anche un matrimonio Green style con piantine succulente come segnaposto o piccole bomboniere può essere una scelta originale ed ecologica ! Noi di CakeAcademy siamo eco-friendly.<br />
Stiamo attenti da anni ad uno stile di vita più' sostenibile e a promuovere anche attraverso piccoli gesti quotidiani l'amore che nutriamo per la nostra unica casa : La Meravigliosa Terra ... !<br />
Cercheremo di dare il nostro contributo.<br />
Dobbiamo impegnarci tutti !!<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-52168456474733284072019-05-04T03:26:00.002-07:002019-05-04T03:26:53.483-07:00CORSO MODELLING ALICE - 1 GIUGNO - CAKEACADEMY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElPFV_tHW0opnzFba7e7au09ktUP1A2_juhyphenhyphen91rvSeerur3sJKMqIUdiMNOOQFYNlmfV62pGkw0mFMDgZyc-OSmVbQo7OnXtCV-FtqaKEwAlkteh-06i3lUU7Cu5slC4unxFCpzShl7ih/s1600/CORSO+ALICE+CAKEACADEMY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1223" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElPFV_tHW0opnzFba7e7au09ktUP1A2_juhyphenhyphen91rvSeerur3sJKMqIUdiMNOOQFYNlmfV62pGkw0mFMDgZyc-OSmVbQo7OnXtCV-FtqaKEwAlkteh-06i3lUU7Cu5slC4unxFCpzShl7ih/s320/CORSO+ALICE+CAKEACADEMY.png" width="244" /></a></div>
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Il primo giugno decoreremo una bellissima dummy cake a due piani e modelleremo una dolcissima alice ! info : booking@cakeacademy.it WhatsApp : 391-3393294cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-79989478227359181992019-05-04T00:28:00.002-07:002019-05-04T00:28:30.809-07:00NUOVO CORSO BASE DA CAKEACADEMY ROMA !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqNUZkR0qilg-cT1GBX8pTsjxic1bjl1W8kBWI8Bx1Biw76IIDzBHs8p2Ky6yXmd4Zrp4uDwJ2J3DojqmKf148MSx18vjT11Oa2m7ijejkQgIFHfLLnosPHAsx9mUZTOzZVa8KUJKqhLX/s1600/Corso+BASE+CAKEACADEMY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1223" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqNUZkR0qilg-cT1GBX8pTsjxic1bjl1W8kBWI8Bx1Biw76IIDzBHs8p2Ky6yXmd4Zrp4uDwJ2J3DojqmKf148MSx18vjT11Oa2m7ijejkQgIFHfLLnosPHAsx9mUZTOzZVa8KUJKqhLX/s320/Corso+BASE+CAKEACADEMY.png" width="244" /></a></div>
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Sabato 18 Maggio ci sara' un nuovo corso Base. Durante il corso potrete apprendere tutte le tecniche base per iniziare a decorare torte in pasta di zucchero . Per iscrizioni o informazioni potete scrivere a booking@cakeacademy.it - WhatsApp 3913393294cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-27608837203112560522019-01-10T03:10:00.001-08:002019-01-10T03:10:30.218-08:00UN NUOVO ANNO DI CORSI DA CAKEACADEMY <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ezP8t1LBgv6qbNtjTsVESpdfWbvxT825zCMV_w-RLS-wW-9KYKf16dmfc2jgBr-luI-hXJM7u9IgOGecMaGkTZM4chEkcCPmyxsX99XMQ8WohiulkDK7Hb3SS4K9qsYrpo88pCOxEYeu/s1600/MariluGiareCourse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ezP8t1LBgv6qbNtjTsVESpdfWbvxT825zCMV_w-RLS-wW-9KYKf16dmfc2jgBr-luI-hXJM7u9IgOGecMaGkTZM4chEkcCPmyxsX99XMQ8WohiulkDK7Hb3SS4K9qsYrpo88pCOxEYeu/s320/MariluGiareCourse.jpg" width="320" /></a></div>
<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-29698855508087607902018-11-16T12:17:00.000-08:002018-11-16T12:19:28.209-08:00CORSO MODELLING ALICE Sabato 24 Novembre da CAKEACADEMY UN NUOVO IMPERDIBILE CORSO DI MODELLING ALICE !<br />
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Per info e Prenotazioni : www.Cakeacademy.it email : booking@cakeacademy.it<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-87165027676763217352018-09-21T09:55:00.003-07:002018-09-21T09:56:59.327-07:00SABATO 6 OTTOBRE - CORSO BASE - CAKEACADEMY ROMA <div class="separator" style="clear: both; text-align: center;">
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Sabato 6 ottobre nuovo imperdibile Corso Base - CakeAcademy - Trastevere - Per info o prenotazioni scrivete a corsi@cakeacademy.it oppure al numero 391-3393294 - WWW.CAKEACADEMY.IT<br />
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cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-44539794729587091372018-09-21T09:43:00.000-07:002018-09-21T09:56:43.195-07:00CORSO MODELLING ALICE - CAKEACADEMY - ROMA <br />
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Sabato 26 settembre 2018 da CakeAcademy a Roma Trastevere , modelleremo una bellissima Bambolina Alice e decoreremo una Torta Dummy a due piani . Un corso intensivo imperdibile dove apprenderete tante tecniche ! Per info o prenotazioni scrivete a corsi@cakeacademy.it oppure chiamate o scrivete un messaggio WhatsApp al numero 391-3393294</div>
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WWW.CAKEACADEMY.IT</div>
<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-4744877296944865922018-02-15T10:58:00.001-08:002018-02-15T12:01:23.779-08:00CORSO BASE - CAKE ACADEMY SABATO 10 Marzo 2018 <div class="separator" style="clear: both; text-align: center;">
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Sabato 10 Marzo 2018 ci sara' un nuovo corso base . Questo corso adatto a tutti, principianti e non, (abbiamo avuto anche diversi pasticceri !) Vi permetterà' di conoscere tutte le metodiche di base necessarie a realizzare magnifiche torte ! Per info e prenotazioni - 3913393294 - corsi@cakeacademy.it</div>
<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-33161959070117234322018-02-15T10:57:00.001-08:002018-02-15T10:58:58.889-08:00SWEET VALENTINE !<br />
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Questa e' la torta realizzata per S. Valentino ! <3<br />
Presto proporremo anche un nuovo MasterClass. Stay Tuned !<br />
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Marilu'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOrF6slaM9mFmT9FX7BuqMpYyZnuOuu8mmbCDoNOjGeVjiON75sgMneVj1-jB6m5cUa-P_4duBYI74CdCv6auoSAsjU26DFFrUNeERXDQ4I0tWXYy8t9oBp2b6ASl6XNw0W2IUdEE0AVx/s1600/Marilu%2527-S.Valentino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="643" data-original-width="900" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOrF6slaM9mFmT9FX7BuqMpYyZnuOuu8mmbCDoNOjGeVjiON75sgMneVj1-jB6m5cUa-P_4duBYI74CdCv6auoSAsjU26DFFrUNeERXDQ4I0tWXYy8t9oBp2b6ASl6XNw0W2IUdEE0AVx/s320/Marilu%2527-S.Valentino.jpg" width="320" /></a></div>
<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-55938358926257986922018-02-15T10:39:00.001-08:002018-02-15T12:06:17.963-08:00SABATO 24 FEBBRAIO 2018 NUOVO CORSO DI MODELLING AVANZATO DOROTHEA <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi95PzdUZuMzmMdszHXJu0KGApm5MrQcb2o_DEY8LkvsdFQig1lf8GJJRwNh4qDkmJmY3xYfRXgP9dBi5JOlORofNAOjmAAhKlzSfvFw64YeoDw8YM2Ab1Qpllu8CCFzOgAHTYuNQ2oY7/s1600/Dorothea+-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi95PzdUZuMzmMdszHXJu0KGApm5MrQcb2o_DEY8LkvsdFQig1lf8GJJRwNh4qDkmJmY3xYfRXgP9dBi5JOlORofNAOjmAAhKlzSfvFw64YeoDw8YM2Ab1Qpllu8CCFzOgAHTYuNQ2oY7/s320/Dorothea+-2.jpg" width="314" /></a></div>
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Sabato 24 Febbraio modelleremo insieme la Dolce Dorothea ! <3<br />
E' un MasterClass avanzato che richiede manualità' ed esperienza nella lavorazione della Pasta di zucchero . Per qualsiasi informazione potete telefonare al N° 391-3393294 oppure potete scrivere a : corsi@cakeacademy.it - www.cakeacademy.itcakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-43155106413801529722018-01-17T06:37:00.001-08:002018-02-15T10:49:04.660-08:00GOLOSI DOLCI DI CARNEVALE <br />
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Le Chiacchiere hanno tanti nomi in base alla regione nella quale vengono realizzate che siano Frappe o Crostoli o Cenci sono golose e piacciono a tutti ! Queste sono quelle realizzare da me !<br />
Vi posto la ricetta .<br />
Io le ho realizzate in versione Glutine Free ( al posto della farina utilizzate un mix di farine senza glutine )<br />
Happy Baking !<br />
Marilu'<br />
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CHIACCHIERE DI CARNEVALE<br />
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250g di Farina ( o Mix di Farine Gluten Free )<br />
2 uova piccole<br />
50g di zucchero<br />
1 bicchierino di vino bianco<br />
25g di burro<br />
una puntina di lievito per dolci<br />
Scorza di limone o arancia Bio<br />
zucchero a velo q.b.<br />
Olio di semi per frittura<br />
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Create una fontana di Farina con il lievito. Aggiungete le uova , lo zucchero , il burro morbido il vino e la scorza di limone q.b.. Lavorate l'impasto fino ad ottenere una consistenza liscia . Fate riposare in frigo 30 minuti .<br />
Stendete l'impasto con il matterello fino ad ottenere una sfoglia sottile . Ricavate tanti rettangoli tagliati con la rotella dentellata . Friggete alcuni minuti . Ponete in un vassoio e spolverate con lo zucchero a velo .<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-43293710877717508872018-01-17T04:31:00.003-08:002018-01-17T04:33:12.274-08:00 CAKEACADEMY ROMA - SABATO 20 GENNAIO CORSO MODELLING BAMBOLINA<br />
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Nuovo appuntamento con il corso di modelling.<br />
Vi aspettiamo Sabato 20 gennaio !<br />
per info scrivete a: booking@cakeacademy.it<br />
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cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-47064427078828728852018-01-02T13:45:00.003-08:002018-01-02T13:48:58.513-08:00RICETTA CHIFFON CAKE ALL'ARANCIA !<div class="separator" style="clear: both; text-align: center;">
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Festeggiamo il 2018 con una torta molto versatile e facile da fare . La Chiffon Cake e' una torta morbidissima e molto golosa !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XvIhuhhFnl_KTMQ0NKQY0hAzuRjJibfLZPypPAz9zaJuXsS6ecjnb70oEzUah_gQEI7MOrIeV-avcJCSAzWWjli9VkP1l7tqRN0k-RPg5Sfzs_R6KC6QkYIsmhirmfVDumVEyYWSYkPC/s1600/torta-chiffon-arancia-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="815" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XvIhuhhFnl_KTMQ0NKQY0hAzuRjJibfLZPypPAz9zaJuXsS6ecjnb70oEzUah_gQEI7MOrIeV-avcJCSAzWWjli9VkP1l7tqRN0k-RPg5Sfzs_R6KC6QkYIsmhirmfVDumVEyYWSYkPC/s320/torta-chiffon-arancia-1.jpg" width="233" /></a></div>
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CHIFFON CAKE ALL'ARANCIA<br />
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INGREDIENTI<br />
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150g di farina<br />
150g di zucchero<br />
3 uova<br />
50ml di olio di semi<br />
125ml di succo di arancia bio<br />
8g di lievito per dolci<br />
1/2 cucchiaino di cremar tartaro<br />
burro per lo stampo<br />
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INGREDIENTI PER LA GLASSA<br />
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120g di zucchero a velo<br />
succo di arancia<br />
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PROCEDIMENTO<br />
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Separate il tuorlo delle uova dall'albume. Montate i tuorli con lo zucchero fiche' non saranno chiari e spumosi. Aggiungete l'olio. Continuate a montare . Aggiungete il succo di arancia e successivamente la farina setacciata con il lievito. Montate a parte gli albumi ai quali avevate aggiunto il cremar tartaro dovranno diventare bianchi e compatti.<br />
Aggiungete gli albumi all'impasto di tuorli con movimenti dal basso verso l'alto fate attenzione a non smontare il composto. Imburrate l'apposito stampo da 17cm . Versate il composto e cuocete in forno preriscaldato a 180° per circa 40 minuti . Dopo aver sfornato il dolce, fatelo raffreddare capovolto per circa 1 ora. Per staccare il dolce dallo stampo usate un coltello.<br />
Decorate col la glassa ottenuta miscelando lo zucchero a velo all'arancia<br />
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Enjoy Baking !<br />
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Marilu'<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-20782368919121878612017-12-30T12:41:00.001-08:002017-12-30T12:46:40.730-08:00 RED VELVET CAKE <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tp-HcbFOBPGyWSGHVDZ3U5v6xDrWvpLlFYYP0aPPKPSXal1NuV3EJVhMOc_5US5NyAuyYI91eiEMdI7cnHdVTf4zRSUylQT3Dzv4DWZCNhO0aSK9Ax2fIsOufN4b8knxoSuYA-eMtKRY/s1600/red+velvet+cake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="700" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tp-HcbFOBPGyWSGHVDZ3U5v6xDrWvpLlFYYP0aPPKPSXal1NuV3EJVhMOc_5US5NyAuyYI91eiEMdI7cnHdVTf4zRSUylQT3Dzv4DWZCNhO0aSK9Ax2fIsOufN4b8knxoSuYA-eMtKRY/s320/red+velvet+cake-2.jpg" width="320" /></a></div>
<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-23502787560740426022017-12-30T10:52:00.000-08:002017-12-30T12:57:12.589-08:00 RICETTA RED VELVET CAKE !<br />
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La red Velvet Cake e' una torta americana dal colore rosso acceso, la classica Torta di Velluto rosso e' adattissima per la festa di fine anno e non può' mancare con il suo colore portafortuna !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ybCIVjJVa5fl_AupG5LUx5NvDRKCnN5X2CYlXIUv9f8LabQLkzjvsRPDGEfHFr8Dz4akaqRQ8VQX7TxtkkTT2ReuXdoV1mNTzTNcUaJ4JEjvzpn3TEAr5bYv0Ylk1ZwnbGebuA7GwhTc/s1600/Red+Velvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="580" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ybCIVjJVa5fl_AupG5LUx5NvDRKCnN5X2CYlXIUv9f8LabQLkzjvsRPDGEfHFr8Dz4akaqRQ8VQX7TxtkkTT2ReuXdoV1mNTzTNcUaJ4JEjvzpn3TEAr5bYv0Ylk1ZwnbGebuA7GwhTc/s320/Red+Velvet.jpg" width="320" /></a></div>
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RED VELVET CAKE<br />
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INGREDIENTI PER LA BASE<br />
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300g di Farina<br />
300g di zucchero<br />
2 uova<br />
125ml yogurt<br />
115ml latte<br />
alcune gocce di limone<br />
140g di burro<br />
2 cucchiai di cacao<br />
1 cucchiaio di farina di cocco<br />
1 cucchiaino di aceto<br />
1 cucchiaino di Bicarbonato<br />
2 cucchiaini di colorante rosso<br />
1cucchiaino di essenza di Vaniglia<br />
1 pizzico di sale<br />
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INGREDIENTI PER LA CREMA FROSTING<br />
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200g di Formaggio sfaldabile tipo Philadelphia<br />
200ml di panna fresca<br />
100g di zucchero a velo<br />
1 cucchiaio di essenza di Vaniglia<br />
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PREPARAZIONE<br />
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Mescolate burro e zucchero fino ad ottenere un composto omogeneo. Aggiungete un uovo alla volta e continuate a mescolare .<br />
A parte preparate il latticello miscelando allo yogurt il latte ed alcune gocce di limone. Versate il colorante rosso nel latticello.<br />
Aggiungete il latticello al composto di burro e zucchero.<br />
A parte setacciate la farina, il cacao aggiungete poi la farina di cocco ed il sale.<br />
Aggiungete il composto di burro alle farine mescolando delicatamente .<br />
Sciogliete il bicarbonato nell'aceto . Aggiungetelo all'impasto . Aggiungete poi l'essenza di Vaniglia .<br />
Imburrate una teglia da 18-20 cm Cuocete in forno caldo a 170° per 35/40 minuti in base al vostro forno . Sfornate e lasciate raffreddare .<br />
Preparate la crema lavorando la philadelphia, lo zucchero a velo e la vaniglia. Aggiungete la panna montata incorporandola alla crema .<br />
Tagliate la torta a strati e farcitela e decoratela con dei frutto rossi o come più' vi piace .<br />
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Enjoy Baking !<br />
CakeAcademy<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-82981346187049401032017-12-29T10:20:00.000-08:002017-12-29T10:21:18.056-08:00SABATO 13 GENNAIO 2018 NUOVO CORSO BASE DI CAKE DESIGN DA CAKEACADEMY ROMA !<div class="separator" style="clear: both; text-align: center;">
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-31840216236633485142017-12-20T09:20:00.000-08:002017-12-20T09:21:26.317-08:00TORTA CIAMBELLA AL COCCO & GOCCE DI CIOCCOLATO BIANCOUna torta golosa a forma di ciambella al sapore di cocco e scagliette di cioccolato bianco !<br />
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Procuratevi ingredienti e strumenti e... Let's Start !<br />
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RICETTA TORTA AL COCCO E GOCCE DI CIOCCOLATO BIANCO</div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">Per la versione SENZA GLUTINE sostituite la normale Farina con un mix di farine Gluten Free. Verificate inoltre che anche tutti gli altri ingredienti NON contengano Tracce di Glutine.</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">75g di Burro</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">200g di zucchero</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">1 uovo</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">150ml di latte </span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">200g di Farina setacciata</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">100g di farina di cocco</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">50g di gocce di cioccolato bianco</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">10g di lievito per dolci</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">1 limone bio</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">PROCEDIMENTO</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.199999809265137px;">In una ciotola mescolate 180g di farina 180g di </span><span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: x-small;">zucchero il lievito.</span></div>
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<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: x-small;">Aggiungete l'uovo mescolate, unite 65g di burro fuso tiepido, il latte a temperatura ambiente, la scorza grattugiata del limone, la farina di cocco e le gocce di cioccolato. Mescolate bene fino a che l'impasto sia omogeneo . Versate in uno stampo per ciambella precedentemente imburrato ed infarinato . Cuocete nel formo precedentemente preriscaldato a 180° per 40-45 minuti . Spolverizzate con zucchero a velo .</span></div>
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<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: x-small;">Enjoy Baking !!</span></div>
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<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: x-small;">Marilu'</span></div>
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-2618146366231462172017-12-19T04:20:00.000-08:002017-12-19T04:49:56.370-08:00BISCOTTINI PAN DI ZENZERO<br />
Si avvicina Natale e non possiamo non preparare i tradizionali biscottini speziati di pan di zenzero ! Da un impasto scuro e profumatissimo otterremo delle piccole dolci delizie che renderanno uniche le nostre Feste ! Potremo coinvolgere anche i nostri bimbi .Saranno fieri di aiutarvi ed il Natale sarà' ancora più emozionante e ricco di magia !<br />
Nel mio impasto ho tolto la povere di chiodi di garofano perché per me e' troppo forte ma se a voi piace potete aggiungerne 1 cucchiaino.<br />
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Procuratevi ingredienti e strumenti e .. Let's Start !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uCt3LMf8PyOBej5rn3V5Y6NCPnnKyF0-Rs8XissQHxro3S0T5oyIwA8Kxdqtxw9qOSTLPyRikVNIgcVL8pHsiAGp9ERna4OeBz1StXWoe_2X1RADpK3PlQiWJDC0-js3wu4-X_FrU3lq/s1600/Gingerbread-Men.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uCt3LMf8PyOBej5rn3V5Y6NCPnnKyF0-Rs8XissQHxro3S0T5oyIwA8Kxdqtxw9qOSTLPyRikVNIgcVL8pHsiAGp9ERna4OeBz1StXWoe_2X1RADpK3PlQiWJDC0-js3wu4-X_FrU3lq/s320/Gingerbread-Men.jpg" width="213" /></a></div>
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RICETTA GINGERBREAD COOKIES<br />
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Per la versione SENZA GLUTINE sostituite la normale Farina con un mix di farine Gluten Free. Verificate inoltre che anche tutti gli altri ingredienti NON contengano Tracce di Glutine.<br />
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INGREDIENTI:<br />
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170g di Burro<br />
200g di zucchero<br />
1 uovo<br />
85g di miele di acacia<br />
250g di Farina setacciata<br />
1/2 cucchiaino di bicarbonato di sodio<br />
1 cucchiaino di cannella in polvere<br />
1 cucchiaino di zenzero in polvere<br />
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PROCEDIMENTO<br />
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In una ciotola mescolate burro, zucchero, uovo iniziate a mescolare con uno sbattitore elettrico . Aggiungete il miele. Dovrete ottenere un impasto omogeneo .Aggiungete gli altri ingredienti secchi, mescolate fino adotterete un impasto compatto. Fate raffreddare l'impasto in frigorifero per un ora.<br />
Preriscaldate il forno a 180°. Stendete la pasta e ricavate tanti piccoli biscottini che posizionerete su una teglia ricoperta di carta forno.. Lasciate una distanza tra un biscotto e l'altro poiché' si allargheranno durante la cottura . Infornate e cuocete per 10-12 minuti a 180 °.<br />
Dopo averli sfornati fateli raffreddare su una gratella per dolci .<br />
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Potete divertirvi a decorarli con la Ghiaccia Reale bianca e colorata .<br />
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RICETTA GHIACCIA REALE<br />
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INGREDIENTI:<br />
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30g albume d'uovo<br />
150g zucchero a velo<br />
alcune gocce di succo di limone<br />
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PROCEDIMENTO<br />
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Montate l'albume iniziate ad aggiungere meta' dose di zucchero a velo poco alla volta . Aggiungete le gocce di limone e proseguite incorporando piano il resto dello zucchero a velo . Dovrete ottenere una consistenza abbastanza densa che vi permettera' di decorare con una sacca a poche o conetto.<br />
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Enjoy Baking !!<br />
Marilu'<br />
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-89114989382354088962017-12-18T10:57:00.001-08:002017-12-18T11:03:48.014-08:00CORSO INTENSIVO COPERTURA E FIORI di CREMA AL BURRO<div class="separator" style="clear: both; text-align: center;">
Sabato 3 marzo 2018 un nuovo corso imperdibile !! </div>
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Vi Aspettiamo in Via Angelo Bargoni 8</div>
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Per info scrivete a corsi@cakeacademy.it oppure telefonate a : 391-3393294</div>
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<br />cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-47548817143867623172017-12-10T06:37:00.003-08:002017-12-10T06:38:15.123-08:00WAITING FOR XMAS !<br />
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Si Modellano Babbi Natali in Attesa del Natale!<br />
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cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-26961304884910546642017-12-07T03:41:00.001-08:002017-12-07T03:49:07.211-08:00ASPETTANDO NATALE !!<br />
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Iniziano i preparativi per le feste natalizie ! Noi faremo tanti biscotti buoni e coloratissimi e voi ? <div>
Abbiamo postato alcune ricette sempre utili ^_^</div>
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<a href="http://cakeacademy.blogspot.com/2012/04/apprendere-larte-del-cake-design-sugar.html?spref=bl">cake academy: Apprendere l'arte del cake Design & Sugar Art nel ...</a>: RICETTE : TORTA SENZA FARINA 160 gr di cioccolato fondente 170 gr di zucchero 120 gr di burro 4 uova Separare gli albumi...</div>
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cakeacademyhttp://www.blogger.com/profile/09230107431388968008noreply@blogger.com0tag:blogger.com,1999:blog-1679122936758697086.post-7324531108893409152017-12-06T10:18:00.001-08:002017-12-06T10:39:14.628-08:00CALENDARIO CORSI CAKEACADEMY ROMA !<br />
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Ecco l'elenco di alcuni dei Nostri Corsi .<br />
I corsi si ripetono Ciclicamente e sono tenuti da Marilu' Giare Insegnante qualificata & SugarArtist pluripremiata in Italia e all'estero docente di numerose tecniche di Cake Design Specializzata in Modelling Avanzato e Sugar Painting .<br />
Per qualsiasi informazione puoi scriverci a : Booking@cakeacademy.it oppure Via Whatsapp a: 3913393294 - Per tutti i corsi e' obbligatoria la prenotazione .<br />
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