Hello my good friends of Hive, today I come by again to deliver this beautiful cake decorated with the motif of the princess Rapunzel. This presentation was requested by a constant customer of our work and was made with love and dedication also demonstrating the versatility that provides the Italian meringue.
Acompáñenme en esta hermosa y dulce aventura de la princesa Rapunzel.
** Join me in this beautiful and sweet adventure of Princess Rapunzel..**
Para llevar a cabo nuestra decoración como primer paso siempre es realizar el merengue, y claro tener previo un bizcocho hecho.
To carry out our decoration, the first step is always to make the meringue, and of course to have a previous sponge cake. We will use the following materials.
Materiales a utilizar. // Materials to be used.
- Batidora.
- Bol para mezclar.
- Espátula.
- Colorantes en polvo.
- Azúcar 400gr.
- 3 Huevos.
- Cucharas medidoras.
- Esencia (una cucharada).
- Manga repostera.
- Cremor.
- Dispensador en spray.
- Licor blanco.
- Chocolate.
- Palillo de altura y pincel.
- Blender.
- Mixing bowl.
- Spatula.
- Dyes.
- Sugar.
- 3 eggs.
- Measuring spoons.
- Essence.
- Chocolate.
- Height stick and brush
- Piping bag.
- Cream.
- Spray dispenser.
- White liquor.
In a saucepan add 2 cups of sugar per cup and a half of water, place over medium heat, separate the egg whites and the yellow ones (in this case we will only use the egg whites) and add them in a bowl (egg whites).
When the syrup makes smaller bubbles and a thread point, remove from heat and let stand for about 5 minutes, begin to beat the egg whites until stiff, incorporate in a steady stream the syrup, beat for about 3 minutes, add a teaspoon of cream of tartar and a teaspoon of essence of your choice (in this case we use essence of natha) and continue beating for about 8 minutes or until the meringue makes peaks.
Cuando el pastel ya tenga sus capas de relleno, por lo general nosotros colocamos 2 o 3 dependiendo del tamaño del pastel, y sus soportes; con el merengue ya en la manga en este caso el rosado se le va agregando al pastel superior cubriendo los bordes y la parte de arriba, y alisamos.
Once the meringue is firm, we proceed to separate in equal parts to apply the coloring; in this case we use pink, lilac and yellow, which are the colors of the princess Rapunzel. Add the meringue in the piping bags and set aside. Then we open our cake in 2 parts, with the white meringue we place a border on the edges so that the chocolate does not spill when placing the other layers, we place its supports (this is so that the cake does not move).
When the cake has its layers of filling, usually we place 2 or 3 depending on the size of the cake, and its supports; with the meringue already in the piping bag, in this case the pink one is added to the top cake covering the edges and the top, and smoothed.
En la parte inferior del pastel realizamos rosetas con el merengue lila, y con eso finalizamos las primeras terminaciones.
Seguidamente colocamos el topper y con el merengue amarillo recreamos el cabello largo de rapunzel, para ello hacemos caracolas de lado y lado simulando un trenzado.
Las de decoraciones adicionales como las flores son realizadas en papel y otras en grageas de colores, así le damos el toque final y personalizado a nuestro pastel de princesa.
In the lower part of the cake we make rosettes with the lilac meringue, and with that we finish the first terminations.
Next we place the topper and with the yellow meringue we recreate the long hair of rapunzel, for this we make shells on both sides simulating a braid.
The additional decorations such as the flowers are made of paper and others in colored sprinkles, so we give the final and personalized touch to our princess cake.
