Do you want to prepare a sweet mushroom with autumn taste?

You don’t have too much time to prepare a delicious treat, but do you want to amaze your guests?

Timing note: the “5 minutes” in the historical title refers only to the quick preparation stage. Mixing, shaping, baking and cooling require additional time. The ingredients, quantities and method below remain those of the original recipe.

You need the following ingredients:

• prepared for meringue Tutto Pasticceria
• 150 ml of water
• granella q.b.
• 50 gr dark chocolate
• wood fruits q.b. for decoration

Prepare our meringue in one shot!

In a mixer or in a planetary insert the meringue powder (you don’t have to weigh anything already is all ready in the envelope ), add the water and let the robot start for a dozen minutes.

The dough will become inflated, shiny and foamy.

With a spatula Pour the batter in a few disposable sacs (I recommend using it is easier to throw it away after use, instead of washing it ), and with a mouthpiece creates delicious funghetti and hats.

bake 180 degrees for 15 minutes.

As soon as they are all cooked, wetting them with some molten chocolate, this will make the hat stick and remain welded.

Decorate the dish with our granella and serve everything.

This recipe was created by Bohemycake, we send you back to its preparation.

If you also want to send us the recipes you have prepared with our products, send them to info@tuttopasticceria.it

For the recipe we used

The word Halloween comes from the contraction of the English phrase “All Hallows Eve”, meaning
the eve of All Saints’ Day. The original article links this date in Celtic Ireland to the end of summer and describes the traditional colours as
orange, representing the harvest and the end of summer, and black, symbolising the darkness
of the coming winter.

According to legend, the wandering spirits of those who had died during the year returned on the night of October 31 in search of a body to possess in the coming year.

In this story, the villagers did not want to be possessed, so they made their homes cold and unwelcoming by putting out the fireplace fires,
dressing as monsters and roaming between houses to frighten away the spirits they encountered.

To organise a memorable Halloween party, start by creating the right atmosphere.

What better centrepiece than a fun Halloween cake decorated with fondant?

A Halloween cake covered in fondant

First, prepare the base of the cake. You can

use sponge cake; the original article mentions a sponge cake recipe to be published later.

For convenience, this tutorial uses the ready-made sponge cake linked in the original article.

The original article states that the store’s sponge cake is freshly prepared before dispatch.

Here is what you need to make the Halloween cake.

Tools and ingredients

• Orange, black and white fondant
• Fondant smoother
• Rolling pin for rolling out fondant
• Ready-made sponge cake
• Ball-ended fondant modelling tools
• Cream filling for the cake
• Non-alcoholic cake-soaking liquid
• Piping bag

Preparing the cake base

Slice the sponge cake into layers with a long-bladed knife, then cut circles of different diameters to create the rounded shape of a

pumpkin. You can place two larger circles in the middle and smaller, thinner ones at the top and bottom. The diameters only need to differ by 2 or 3 cm.

Moisten the sponge circles with the non-alcoholic soaking liquid to make them softer.

Use a piping bag to spread the filling evenly between the sponge layers.

Crumb coating

For a smooth fondant covering, first apply a crumb coat:

this evens out imperfections and traps the crumbs, while retaining the flavour and moisture from the sponge cake filling.

To help the fondant adhere to the cake, the original tutorial uses a layer such as chocolate ganache, buttercream or whipped cream.

Using a spatula, spread buttercream or your chosen coating over the cake. Once the butter has firmed up, you can apply a second coat.

Covering the cake with fondant

Use a rolling pin to roll the orange fondant into a circle large enough to cover the whole cake.

Lay the rolled fondant over the cake. The sheet should be slightly larger than the cake; trim the excess with a knife.

The extra fondant around the bottom lets you create folds at the base of the cake.

Use the ball tool to press vertical grooves into the fondant and reproduce the lines of a pumpkin.

Roll out the black fondant into a thin square, then cut out the pumpkin’s eyes, nose and mouth.

With more black fondant, make a cone and a circle for the witch’s hat. To make the

grey trim, mix a little white fondant into a piece of black fondant to obtain

grey. Add a curled strand of yellow fondant to finish the Halloween cake.

This simple tutorial creates an eye-catching cake. The original recipe deliberately gives no fondant quantities because the amount

needed depends on the size of the cake you want to make.