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receta para hacer filigrana flexible - Page 4

post #46 of 53

Saludos, nosi si todavia les interesa la receta pero la que me han recomendado para lo que buscan es la siguiente:

 

 

Sugarveil (homemade recipe)

3 Tablespoons Meringue Powder

6 Tablespoons Water

1 Tablespoon Cream of Tarter

1 Teaspoon Vanilla

1 1/2-2 pounds Powdered Sugar

2 cups Marshmallows (squish into measuring cup as much as you can) melted

8 Packages Gelatin

1 Cup Hot Water

Food dye gel

 

3 Tablespoons meringue powder, 6 Tablespoons Water, 1 Tablespoon Cream of Tartar, 1 tsp vanilla, mix well with whisk until lumps are gone. Add Powdered Sugar until it is about twice as thick as buttercream icing. (very stiff) may be lumpy. Add melted marshmallows. Dump 8 packages of gelatin into a separate bowl and mix with 1 cup hot water, whisk until all lumps are gone. Add to Previous mixture by pouring gelatin mixture through a strainer, and mix with a whisk until smooth. Add food gel dye to desired color and then microwave entire mixture 20 seconds at a time until very warm and mixture is smooth. Pour into piping bag and using a #5 tip pipe webs onto wax paper covered with a good layer of crisco to prevent sticking. If you don't use crisco they will stick to wax paper. Let set up for about 4-5 hours and then pick up webs careful not to let the webs bend and touch itself (they won't crack but will stick to itself!!) and drape on cake. As you work, your mixture WILL thicken, when it is too hard to pipe just take the tip off your bag and microwave on a plate for 5 seconds, replace tip and run tip under hot water while squeezing bag slightly until it flows easily again. When mixture in bowl thickens, just microwave for 20 seconds at a time until warm and smooth again. I hope this works for you as well as it did for me!! Just remember, you have to work with this stuff warm!! You can refrigerate mixture and just warm and whisk up again for more use

 

 

Exito

Happy baking :)

post #47 of 53

Hola soy Luzmar y si tu puedes comprar el azucar para la filigrana y todos los elementos necesarios, en www.sugarveil.com pero te cuento que son muy costosos y ademas si el tiempo esta muy humedo casi se desasen, es necesario que este el tiempo con calor y seco. de cualquier forma si sale la receta la envio y tambien si la encuentras dejame saber ok.

post #48 of 53

Gracias yo tambien buscaba la receta, pero podrias decirme que es el food gel dry, y donde lo puedo comprar.

post #49 of 53

Hola amiga lo que buscas el el colorante para glaseado de blanco intenso.

post #50 of 53
Gracias!!! estaba buscando esa receta hacía muchos días!
post #51 of 53

Saludos, esta receta la encontre navegando en las tutorias de Cake Central, espero te ayude.

http://cakecentral.com/t/540353/filigrana-flexible-receta-marco-antonio

post #52 of 53

Alguien ha probado la receta??

post #53 of 53

Aqui esta su receta http://www.youtube.com/watch?v=N5DuRq_DwSc ... De Nada :D 

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