I did it this way instead of putting the dowel into the torso of the cake and then just pushing the head down onto the dowel later because I wasn't sure how much pressure that would cause on the head when pushing it down onto the dowel and I was afraid it would get smushed.Īfter making the buttercream icing I took the cakes back out of the freezer and covered them both in a thin layer (crumb coat) of buttercream. Then I turned my bowl over and stuck the dowel through that hole I cut so that the head rested on the bottom of the bowl and the dowel was going down into the bowl. Then I pushed the plastic support dowel up into the head from the bottom, not going through the top of the head. I use marshmallow fondant because it tastes good, is easy to make and is also very inexpensive! I use the recipe found here and I made a triple batch of it for this cake:īefore starting the buttercream I got an old thin plastic bowl that I didn't mind destroying and I cut a hole in the bottom of it big enough to fit my plastic support dowl through. The Rice Krispie Treats recipe can be found here and also on the side of the box of cereal I made one batch of these for this cake: Once it's all in there, mix on that same slow speed for about a minute. Next slowly start adding in your powdered sugar/meringue mix while mixing. Beat on a medium-low speed for about 40 seconds, to just get it started mixing. In the mixer bowl put the Crisco and water/extract mix. ![]() Add in the salt and stir until the salt is dissolved. In a small bowl or a measuring cup, put in all the flavorings/extracts and then add to that enough water to make the mix 1/2 cup. Sift the powdered sugar and meringue powder together into a bowl. I use this recipe for the buttercream icing I made one batch of this for this cake: I use the WASC (white almond sour cream) recipe found here to make my cakes instead of using the box directions, as this recipe makes the cake a bit sturdier which is better for the sculpted/3D cakes: Various tools for detailing the fondant (I use a set that was made for clay sculpting)Ģ quarter sheet cake boards w/ foil to coverġ large plastic support dowel (can be gotten at Hobby Lobby and other places that carry a good selection of cake decorating supplies) The buko sorbet itself gives an incredible sweetness to the halo-halo that really deserves a space on your must-try-food-list.Here's the list of supplies and info (recipes, etc.) you will need.įlavoring extracts (vanilla, almond, butter) Like the usual procedure when making halo-halo, the ingredients were placed at the bottom, then the buko sorbet, and finally topped with leche flan and dahon ng taragon. It is called “sherbet” because instead of crushed ice, they use buko sorbet. San Jose Batangas has also another variant of halo-halo with Casa Rap’s Sherbet Halo-halo. Casa Rap’s Sherbert Halo-Halo in San Jose, Batangas. ![]() They put the ingredients in a lumpia wrapper, deep fried in cooking oil and served with a scoop of ice cream and corn flakes, and became what they call “Fried Halo-halo”. From glass to bao ng niyog, their halo-halos became famously known in their town and for them to always win their customers’ loyalty, they tried giving their specialty a different look and taste. ![]() Xavier and April Mercado were known for their halo-halo specialties. In San Fernando, La Union, one couple made a unique version of halo-halo that surely makes you curious of its taste.
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