Mariantonietta Piccirillo
Altre idee da Mariantonietta
la mousse di cioccolato spumosa:  albumi g 300  panna g 225  tuorli pastorizzati g 90  zucchero g 90  cioccolato al latte Guanaja g 600  gelatina g 4,5  per la mousse di cioccolato leggera:  latte intero fresco g 750  cioccolato al 70% Guanaja g 855  gelatina g 10  panna montata g 1500

la mousse di cioccolato spumosa: albumi g 300 panna g 225 tuorli pastorizzati g 90 zucchero g 90 cioccolato al latte Guanaja g 600 gelatina g 4,5 per la mousse di cioccolato leggera: latte intero fresco g 750 cioccolato al 70% Guanaja g 855 gelatina g 10 panna montata g 1500

Robin Hoedjes Pastry Chef make beautiful creations

Robin Hoedjes Pastry Chef make beautiful creations

DIY - Make edible trees with icing for a winter or Frozen cake.

DIY - Make edible trees with icing for a winter or Frozen cake.

Frozen theme caje

Frozen theme caje

2D Elsa Frozen cake - Cake by The Rosebud Cake Company - CakesDecor

2D Elsa Frozen cake - Cake by The Rosebud Cake Company - CakesDecor

Wafer Paper Rose Step-by-Step | Cake Decorating Tutorial with Stevi Auble - YouTube

Wafer Paper Rose Step-by-Step | Cake Decorating Tutorial with Stevi Auble - YouTube

Watercolour sugar flower tutorial. Learn cake decorating.

Watercolour sugar flower tutorial. Learn cake decorating.

Wedding Cakes

Wedding Cakes

Cornetti Integrali al miele sofficissimi - Ricetta Cornetti Integrali al miel

Cornetti Integrali al miele sofficissimi - Ricetta Cornetti Integrali al miel

Crema al burro meringata

Crema al burro meringata