The Origins of Halloween Party
The word Halloween is of Anglo-Saxon origins comes from the contraction of the phrase “All Hallows Eve” literally
The night of All Saints. In Celtic Ireland this date coincided with the end of summer, the colors typically used on this holiday were
orange, colour that represented the harvest with the consequent end of summer and black to indicate the dark
in the coming winter.
Legend has it that the wandering spirits of the dead during the year return on the night of October 31st in search of a body to possess in the future year.
The living did not want to be possessed, therefore the peasants of the villages, made their houses cold and inhospitable by turning off the fires of the fireplaces,
by living with monsters and wandering around the houses so that the spirits they met escape from fear.
To organize a Halloween party perfect, the main thing is to create the perfect atmosphere.
What better attraction than a very nice cake sugar paste Halloween theme.
Halloween cake in sugar paste
First of all we have to create the basis of our cake, we can
use of sponge cake, soon we will publish the recipe to create sponge cake perfect,
in this tutorial for convenience we will use sponge cake ready available in our store.
We remind you that our sponge cake is prepared fresh and then shipped.
Now let’s see what we need to make our Halloween cake.
Tools and ingredients
- sugar paste orange,black,white
- Smoother fluttering
- Mattarello to spread the sugar paste
- sponge cake ready
- Tools for modeling the sugar paste Ball toll
- Cream to make cake
- Non-alcoholic bag
- Sac a few
Preparation of the base
We cut layers on the sponge cake with the help of a long blade knife, we create various discs of various diameters to create the ovalized effect of
pumpkin, perhaps putting two larger discs in the center and narrower on top and at the base of the cake, do not need large variations of diameter 2 or 3 cm.
We bag the various disks created with the soft wet to make it even softer sponge cake.
With the help of a sac à few we make the various layers of sponge cake, the few sac will help us to homogeneously make each disc.
Crumb coating
To achieve a good coverage in sugar paste the “stucking” indicated with the technical term “crumb coating”, is fundamental
to remove any imperfections and to imprison all crumbs, taste and moisture due to the filling of the sponge cake.
To make sure sugar paste adhere to the cake, you need to use “gluing”, like chocolate ganache, butter cream, whipped cream etc.
With the help of a spatula start to spread the butter cream or another glue to your skeletal on the surface of the cake, perhaps with the help of a spatula, once the butter is hardened we can lay a second hand.
The cover in sugar paste
With the help of mat we extend the sugar paste orange until creating a circular shape that can cover the whole cake.
once we lie down, we can rest the veil of sugar paste on the cake, better if the veil will be a little larger than the cake, the over part will cut it with the help of a knife,
this excess part will allow us to create the wrinkles in the lower part of the cake.
Using the ball toll, we will go create the lines of the pumpkin pressing with the balls and trying to reproduce the vertical lines.
Now we’re going to cut the sugar paste black creating a thin square from which to cut out the eyes the nose and mouth of the pumpkin.
Using the other sugar paste black we go to create a cone and a circle to make the hat of witch, to create the
grey edge of the hat will be enough to join a piece of sugar paste black a little bit of sugar paste white and we will get so
the grey. We just have to add the curling thread sugar paste yellow is our Halloween cake will be ready.
A simple tutorial for a great effect cake. No quantity has been inserted deliberately, as the amount of pasta
of necessary sugar is closely linked to the size of the cake you will want to make.
