Royal Icing recipe – Merengue Royal

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I know . . . I know . . . Holiday Season is over but I wanted to show you the rest of my 2010 royal icing decorated cookies !!!!!  they are really pretty don’t you think? Well if you like them you should try to make them for your next holiday or special event.

 

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For all the Christmas’ season I use the same sugar cookie recipe . For the royal icing,  I been searching a lot of recipes and almost all of them have the same ingredients. The only difference is that you can make it using meringue powder or egg whites. I have tried both and the one with egg whites taste a little better however you have to use it fast. Here’s the recipe that I use with meringue powder .

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Santa is here !!! Cake

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This was the only cake I prepared during the Holiday Season. The cake was vanilla flavor, I filled it with a delicious fresh strawberry mousse and covered with Swiss meringue. On top of that I covered and decorate it with Marshmallow Fondant and some sugar paste and royal icing accents.
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The cake was a request from a friend that wanted something really special for one of her good friend. The cake travel all the way to Houston and I heard that they really like it. Yeesss. !!!

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Three Kings Bread – Rosca de Reyes

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Today is Three Kings Day which in Latin America is considered the last day of the Christmas season. So every January 6th in Mexico, families and friends all across the country gather around their tables to share the Rosca de Reyes. This ring-shaped bread has a very distinct orange flavor and is decorated with pieces of candied fruits including figs, citron, orange, cherries and fruit leather know as “ate”. Hot chocolate a must have drink with the rosca .
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The rosca is baked with a small plastic figurine inside that symbolizes the hiding of baby Jesus from King Herod’s troops. The fun begins when each person cut his or her slice, according to tradition the person who finds the figurine, is responsible for buying tamales for the dinner party of El Día de la Candelaria on February 2. At least you only have to buy them, in the past you were suppose to cook the tamales yourself.
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Now let me share with you my experience, after looking and searching several recipe in the web I picked this Rosca de Reyes recipe.  First let me tell you that making bread is really a hard work. On the other hand it is really rewarding to create something from scratch and I really enjoy it. The results in terms of flavor were really a success, the citrus flavor from the orange and lemon zest really infuse the bread, and the “pasta de concha” (the white crumbs on top of the rosca) was really good, sweet and crunchy but smooth at the same time. The down side was that the bread dough didn’t rise enough , I’m not sure what cause it, if I over beat the dough or I kill some of the yeast (I put a little bit more water but instead of warm it was hot).  Any way I will try again the recipe because this dough is the base for a lot of traditional Mexican Sweet breads as Conchas or Pan de Muerto. The recipe also have an instructional video if you are interested.
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ROSCA DE REYES

Hoy es Dia de los Reyes Magos que en Latinoamerica es considerado el ultimo dia de la temporada Navideña. Por lo que cada 6 de Enero en Mexico, para celebrarlo familias y amigos en todo el pais se reunen a compartir la Rosca de Reyes. Este pan en forma de anillo tiene un caracteristico sabor de azahar y es decorado con pedazos de frutas cristalizadas como higo, citron, naranja y cerezas ademas de ate de diferentes colores. Chocolate caliente siempre debe acompañar la Rosca.
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La rosca es horneada con una pequeña figurita de plastico dentro que simboliza cuando tuvieron que esconder al Niño Dios de las tropas del Rey Herodes. Lo divertido empieza cuando cada persona corta su rebanada porque de acuerdo a la tradicion la persona que encuentra la figurita, es responsable de comprar los tamales para la fiesta del Dia de la Candelaria el 2 de Febrero. Al menos ahora solo tiene que comprarlos porque antiguamente debia cocinarlos el mismo.
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Ahora permitanme compartirles mi experiencia despues de buscar y revisar muchas seleccione esta receta para Rosca de Reyes. Para empezar dejenme decirles que hacer pan es realmente un trabajo muy pesado, asi que la proxima vez que vayan a la panaderia gustosamente pagen el precio de su pan favorito, de verdad vale cada centavo. Por otro lado esta la gran satisfaccion que te da crear algo con tus propias manos y mas si es algo que realmente disfrutas. Los resultados en terminos de sabor fueron un exito, el sabor citrico de la cascara de naranja y limon realmente impregno el pan y la “pasta de concha” (el dulce blanco encima de la rosca) tambien estaba muy rica, dulce y tronadora pero al mismo tiempo suavecita. Por el lado no tan bueno,  la masa del pan no crecio lo suficiente y no estaba tan esponjoso. No estoy segura que lo causo, no se si sobrebati la masa o si mate parte de la levadura (le puse al final un poquito mas de agua pero estaba caliente en lugar de tibia). De cualquier manera tratare de volver a hacer la receta porque esta masa es la base para muchos de los panes dulces Mexicanos como las Conchas o el Pan de Muerto. La receta tambien tiene un video con instrucciones si alguien esta interesado.

Happy New Year 2011 !!!

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I been kind of busy but wanted to send you my best wishes for this New Year .

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I’m very excited for all that this year may bring and hope you are too. Happy 2011!!

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He estado un poco ocupada pero queria mandarles mis mejores deseos para este Año Nuevo.

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Estoy muy entusiasmada por todo lo que este año traera consigo y espero que ustedes tambien lo esten.  Feliz 2011!!!

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