Materials :
300 gr butter
100 gr sugar fine
4 btr red eggs
500 gr wheat flour
1 tbsp maizena
1 tsp vanilla
Material 2: (this is the icing included, replaced with the icing recipe below)
4 btr egg white
500 gr sugar fine
cocoa powder
How:
• Cake (material 1): butter and sugar until smooth whipped soft, enter the red egg shake until evenly mixed, enter corn, vanilla and maizena poke average
• glazing (material 2): white refined sugar and whipped until thick. Divided by 2 parts: the fixed ¾ white, ¼ section given cocoa
Gilas cake dough and print suit
There are 2 ways decorate cakes:
• Once printed cake, set in brass decorative dough with white enamel (material 2), give a little brown glazing (material 2), and dicoret in accordance with lidi taste, roasted in the oven
After the cake printing, set in brass burned directly ago, after the cold decorated with royal icing according to taste, wind-up royal icing frozen
Icing
Source: Fatmah Bahalwan
100 gr sugar fine
4 btr red eggs
500 gr wheat flour
1 tbsp maizena
1 tsp vanilla
Material 2: (this is the icing included, replaced with the icing recipe below)
4 btr egg white
500 gr sugar fine
cocoa powder
How:
• Cake (material 1): butter and sugar until smooth whipped soft, enter the red egg shake until evenly mixed, enter corn, vanilla and maizena poke average
• glazing (material 2): white refined sugar and whipped until thick. Divided by 2 parts: the fixed ¾ white, ¼ section given cocoa
Gilas cake dough and print suit
There are 2 ways decorate cakes:
• Once printed cake, set in brass decorative dough with white enamel (material 2), give a little brown glazing (material 2), and dicoret in accordance with lidi taste, roasted in the oven
After the cake printing, set in brass burned directly ago, after the cold decorated with royal icing according to taste, wind-up royal icing frozen
Icing
Source: Fatmah Bahalwan
225 gr icing sugar / refined sugar
60 cc of white eggs
1 / 2 tsp Cream of tar-tar (optional)
1 / 2 tbsp vinegar
1 tsp Essence appropriate taste (optional)
How to create:
Shake until all ingredients into cream. ready to be colored according to taste
500 gr cooked pineapple, shredded
2 cm Wooden sweet
150 gr Sugar sand
1 tsp lemon lime Water
¼ tsp Salt
Skin Materials:
250 gr margarine
Flour 50 gr sugar
Bt 2 Yellow eggs
285 gr wheat flour
1 / 8 tsp Salt
30 gr maize
20 gr milk powder
Material spread:
Bt 2 Yellow eggs
1 / 8 tsp Salt
1 tbsp thick cream
How to create:
60 cc of white eggs
1 / 2 tsp Cream of tar-tar (optional)
1 / 2 tbsp vinegar
1 tsp Essence appropriate taste (optional)
How to create:
Shake until all ingredients into cream. ready to be colored according to taste
500 gr cooked pineapple, shredded
2 cm Wooden sweet
150 gr Sugar sand
1 tsp lemon lime Water
¼ tsp Salt
Skin Materials:
250 gr margarine
Flour 50 gr sugar
Bt 2 Yellow eggs
285 gr wheat flour
1 / 8 tsp Salt
30 gr maize
20 gr milk powder
Material spread:
Bt 2 Yellow eggs
1 / 8 tsp Salt
1 tbsp thick cream
How to create:
- Create the contents: boiled pineapple and cinnamon and stirred until thick. Enter the sugar, salt, lemon and orange juice. Again stirred while cooking until dry. Lift, dinginkan, sisihkan.
- Create a dough skin: Margarine shake until sugar and flour evenly
- Enter the yellow eggs, shake until soft.
- Add flour sugar, milk powder and maizena while diayak and stirred evenly.
- Balanced mix of each 7 ½ gr. thined and add content.
- 20 minutes Oven temperature 150 centigrade derajad. Remove from oven, spread oles with materials.
- Fully again 20 minutes until dry and overcooked.
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