tag:blogger.com,1999:blog-86661664270940071482024-03-13T13:45:23.779-07:00All for CakesAll for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-8666166427094007148.post-86601433590870525162017-11-01T12:11:00.000-07:002017-11-01T12:14:32.602-07:00En el horno...<span style="color: #783f04; font-size: x-large;"><i><b>A partir de enero 2018</b></i></span><br />
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<i><span style="color: #783f04; font-size: large;">Repostería tradicional venezolana e internacional, una selección de los postres más deliciosos de nuestro país y el resto del mundo</span></i><br />
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<br />All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-18992605593646511602016-09-26T07:24:00.001-07:002016-09-26T07:24:29.631-07:00<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; text-align: center;">
<span style="color: #4c1130;"><b><span style="font-size: large;">Seguimos liquidando y bajamos aún más los precios...!!!</span></b></span></div>
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<span style="color: #4c1130;"><b><span style="font-size: large;">Hasta agotar existencias</span></b></span></div>
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<b><span style="color: #741b47;"><span style="font-size: large;">Consulta todos los días nuestras ofertas...!!!</span></span></b></div>
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<span style="color: #741b47; font-size: medium;"><b>SET DE CORTADORES DE GALLETAS PARA HACER UN TREN, UNA CASA O UNA FLOR EN MACETA</b></span></div>
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<span style="color: #741b47;"><b><span style="font-size: x-large;">3,00 Euros</span></b></span></div>
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<span style="color: #741b47; font-size: medium;"><b>SET DE CORTADORES DE GALLETAS ANIMALES DEL MAR</b></span></div>
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<span style="color: #741b47;"><b><span style="font-size: x-large;">3,00 Euros</span></b></span></div>
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<span style="color: #741b47; font-size: medium;"><b>SET DE CORTADORES DE GALLETAS WILTON - FLOR CON ABEJA</b></span></div>
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<b style="color: #741b47;"><span style="font-size: x-large;">3,00 Euros</span></b></div>
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<span style="color: #741b47; font-size: medium;"><b>SET DE CORTADORES DE GALLETAS DE NAVIDAD </b></span></div>
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<b style="color: #741b47;"><span style="font-size: x-large;">3,00 Euros</span></b></div>
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<span style="color: #741b47; font-size: medium;"><b>CUCHARAS MEDIDORAS COLOURWORKS DE KITCHEN CRAFT</b></span></div>
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<b style="color: #741b47;"><span style="font-size: x-large;">3,00 Euros</span></b></div>
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<span style="color: #741b47; font-size: medium;"><b>SET DE 4 CLAVOS PARA HACER FLORES DE CREMA Y DECORAR CUPCAKES</b></span></div>
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<b style="color: #741b47;"><span style="font-size: x-large;">3,00 Euros</span></b></div>
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<span style="color: #741b47; font-size: large;"><b>CRONÓMETRO DE COCINA KITCHEN CRAFT</b></span></div>
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<span style="color: #741b47; font-size: large;"><b>3,00 EUROS</b></span></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-32606745997496613562016-09-25T11:44:00.002-07:002016-09-25T11:44:19.931-07:00<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; font-size: 15.4px; text-align: center;">
<span style="color: #4c1130; font-size: small;"><b>Seguimos liquidando y bajamos aún más los precios...!!!</b></span></div>
<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; font-size: 15.4px; text-align: center;">
<span style="color: #4c1130; font-size: small;"><b>Hasta agotar existencias</b></span></div>
<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; font-size: 15.4px; text-align: center;">
<br /></div>
<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; font-size: 15.4px; text-align: center;">
<b><span style="color: #741b47;">Consulta todos los días nuestras ofertas...!!!</span></b></div>
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<b><span style="color: #741b47;"><span style="font-size: medium;"><br /></span></span></b></div>
<div style="background-color: white; font-family: "Open Sans"; text-align: center;">
<span style="color: #741b47; font-size: large;"><b>MOLDE DE SILICONA </b></span></div>
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<span style="color: #741b47; font-size: medium;"><b>PARA MOONCAKES, GALLETAS, CHOCOLATE Y JABONES</b></span></div>
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<div style="background-color: white; font-family: "Open Sans"; text-align: center;">
<i>Busca la receta y el paso a paso para hacer Mooncakes, aquí en nuestro blog</i></div>
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<b><span style="color: #741b47;"><span style="font-size: x-large;">3,00 Euros</span></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnjP8bXbJsnm7NFDstBZHnOHH_7xVXsojdZrnUXotHaCYTjoxqZXAAl60eWU48tRV7FSYIsFglERUXQNa-SyQuVXTVgKIqm2_OhGRU6KwC5viLyQa5OirK_qyi77cTLbVXQF2cj7em34/s1600/MOON1.jpg" imageanchor="1" style="background-color: transparent; font-size: 15.4px; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnjP8bXbJsnm7NFDstBZHnOHH_7xVXsojdZrnUXotHaCYTjoxqZXAAl60eWU48tRV7FSYIsFglERUXQNa-SyQuVXTVgKIqm2_OhGRU6KwC5viLyQa5OirK_qyi77cTLbVXQF2cj7em34/s640/MOON1.jpg" width="640" /></a></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-38656036008329180972016-09-25T11:05:00.006-07:002016-09-25T11:05:59.011-07:00<div style="background-color: white; color: #4a4a4a; font-family: "Open Sans"; font-size: 15.4px; text-align: center;">
<span style="color: #4c1130; font-size: medium;"><b>Seguimos liquidando y bajamos aún más los precios...!!!</b></span></div>
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<span style="color: #4c1130; font-size: medium;"><b>Hasta agotar existencias</b></span></div>
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<br /></div>
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<b><span style="color: #741b47;">Consulta todos los días nuestras ofertas...!!!</span></b></div>
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<b><span style="color: #741b47;"><span style="font-size: large;">PORTACUPCAKES, MINICUPCAKES Y PORTA TARTA...</span></span></b></div>
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<b><span style="color: #741b47;"><span style="font-size: large;">TRES EN UNO</span></span></b></div>
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<b><span style="color: #741b47;"><br /></span></b></div>
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<b><span style="color: #741b47;"><span style="font-size: x-large;">12,00 EUROS</span></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFTl9GZ7D2rPzP5TJght94InkBkXqESloPDbOEUmRuYpBobGhk5POsZvmBd7vmWShPmAcbYrhgdpBpag6o5kvdgJBVo_OojTynfHvZeTgSheL2sXm_zLs7UC8hzk3sFU6iQcnn-SgF-o/s1600/PORTA1.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFTl9GZ7D2rPzP5TJght94InkBkXqESloPDbOEUmRuYpBobGhk5POsZvmBd7vmWShPmAcbYrhgdpBpag6o5kvdgJBVo_OojTynfHvZeTgSheL2sXm_zLs7UC8hzk3sFU6iQcnn-SgF-o/s640/PORTA1.jpg" width="640" /></a></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-71377970473111459052016-09-25T09:55:00.000-07:002016-09-25T09:55:35.758-07:00<div style="text-align: center;">
<span style="color: #4c1130; font-size: large;"><b>Seguimos liquidando y bajamos aún más los precios...!!!</b></span></div>
<div style="text-align: center;">
<span style="color: #4c1130; font-size: large;"><b>Hasta agotar existencias</b></span></div>
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<br /></div>
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<b><span style="color: #741b47;">Consulta todos los días nuestras ofertas...!!!</span></b></div>
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<b><span style="color: #741b47;"><br /></span></b></div>
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<b><span style="color: #741b47; font-size: large;">TODOS LOS SETS DE CORTADORES</span></b></div>
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<b><span style="color: #741b47; font-size: large;">Marcas originales Wilton y Kitchen Craft </span></b></div>
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<b><span style="color: #741b47; font-size: large;"><br /></span></b></div>
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<b><span style="color: #741b47; font-size: x-large;"> 2,50 EUROS</span></b></div>
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<b><span style="color: #741b47; font-size: large;"><br /></span></b></div>
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<span style="color: #073763; font-size: large;"><b>Hello Kitty</b></span></div>
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<span style="color: #0b5394; font-size: large;"><b>Set de Fiesta Wilton</b></span></div>
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<span style="color: #073763; font-size: large;"><b>Set de Jardinería Wilton</b></span></div>
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<div style="text-align: center;">
<span style="color: #073763; font-size: large;"><b>Set de Pascua Wilton</b></span></div>
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<span style="color: #073763; font-size: large;"><b>Set de Princesa Wilton</b></span></div>
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<span style="color: #073763; font-size: large;"><b>Set de Graduación Wilton</b></span></div>
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<span style="color: #073763; font-size: large;"><b>Set de Bob Esponja</b></span></div>
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<b style="color: #073763; font-size: x-large;">Set de Dinosaurios Kitchen Craft</b></div>
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<b style="color: #073763; font-size: x-large;">Set de Familia de Jengibre Kitchen Craft</b></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-8256102317189136042015-07-04T04:30:00.000-07:002015-07-04T04:30:48.254-07:00Pierre Mirgalet<div style="text-align: center;">
<span style="color: #783f04; font-size: large;">Nuevamente en Venezuela...!!!</span></div>
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<span style="font-size: x-large;"></span> </div>
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<strong><span style="color: #783f04; font-size: x-large;"><em>Pierre Mirgalet</em></span></strong></div>
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<span style="color: #783f04; font-size: large;">Del 6 al 10 de julio</span></div>
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<span style="font-size: x-large;"></span> </div>
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<span style="color: #783f04; font-size: large;">Toda la información aquí:</span></div>
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<span style="color: #783f04;"> </span><a href="http://www.cciavf.com.ve/single-news/n/-6ddd11df77/"><span style="font-size: large;"><span style="font-size: small;">http://www.cciavf.com.ve/single-news/n/-6ddd11df77</span>/</span></a></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-37080367471979653782015-07-04T03:12:00.001-07:002015-07-04T03:15:02.048-07:00Rebajas de Verano<div style="text-align: center;">
<em><strong><span style="font-size: x-large;"><span style="color: orange;">Las</span> <span style="color: cyan;">rebajas</span> <span style="color: lime;">de</span> <span style="color: orange;">verano</span> <span style="color: lime;">comienzan</span> <span style="color: orange;">HOY...!!!</span></span></strong></em></div>
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<em><span style="color: lime; font-size: x-large;">Del sábado 4 de julio al sábado 11 de julio</span></em></div>
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<em><span style="font-size: large;"></span></em> </div>
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<span style="color: cyan; font-size: x-large;"><em><strong>10% en TODO</strong></em></span></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-38370749089132052972015-07-01T02:52:00.001-07:002015-07-01T02:52:55.407-07:00Hazlo tu misma<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em><strong>Rosa de chocolate plástico</strong></em></span></div>
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<strong><em><span style="color: #783f04; font-size: large;">y otros adornos...</span></em></strong></div>
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<span style="color: #783f04; font-size: large;"><em>Hacer el chocolate plástico en casa es super sencillo, resulta mucho más económico que comprarlo hecho y el resultado y acabado es el mismo, así que....anímate...!!!</em></span></div>
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<em><span style="color: #783f04; font-size: large;"></span></em> </div>
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<span style="color: #783f04;"><em>Esta rosa la hice ahora en verano, a 35 grados, de manera que no hay excusas....</em></span></div>
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<em><span style="color: #783f04; font-size: large;"><strong>Ingredientes:</strong></span></em></div>
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<em><span style="font-size: large;"></span></em><span style="color: #783f04;"> </span></div>
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<em><span style="color: #783f04; font-size: large;">200 gramos de chocolate</span></em></div>
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<em><span style="color: #783f04; font-size: large;">100 gramos de glucosa</span></em></div>
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<em><span style="font-size: large;"></span></em><span style="color: #783f04;"> </span></div>
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<em><span style="color: #783f04; font-size: large;">Derrite el chocolate en baño de maría, retira del fuego y agrega la glucosa. Mezcla bien y déjalo enfriar sobre film, a temperatura ambiente. Una vez frío envuélvelo en film y utilízalo preferiblemente, al día siguiente</span></em></div>
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<em><span style="color: #783f04; font-size: large;">Cuando lo vayas a utilizar, amásalo dentro del film para ablandarlo. Hacerlo dentro del film evita que se te manchen las manos al derretirse el chocolate por el efecto del roce.</span></em></div>
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<em><span style="color: #783f04; font-size: large;">Ya puedes armar tu rosa de la misma manera que si utilizaras el fondant o la pasta de flores</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfGTHaEDqiCVAk1mRCo2Pu-TO7T2eklclvz-T9qPQIgHQPQ9fEuaD0exXB6xOTqtS-aOCUKIAbBpEq1GPAPsA4sfJB204AHygE6Cmj7kKfn5yN6MgKCuZZzOy5CP1nRtQpfkglPSlTu4/s1600/chocoplas5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfGTHaEDqiCVAk1mRCo2Pu-TO7T2eklclvz-T9qPQIgHQPQ9fEuaD0exXB6xOTqtS-aOCUKIAbBpEq1GPAPsA4sfJB204AHygE6Cmj7kKfn5yN6MgKCuZZzOy5CP1nRtQpfkglPSlTu4/s320/chocoplas5.jpg" width="240" /></a></div>
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<em><span style="color: #783f04; font-size: large;">Para afinar los pétalos coloca un pedazo de film o de acetato encima para que la esteca se pueda deslizar fácilmente</span></em></div>
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<em><span style="color: #783f04; font-size: large;">Una vez que seque y endurezca un poco, le puedes dar unas pinceladas de purpurina dorada, con un pincel seco</span></em></div>
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<span style="color: #783f04; font-size: large;"><em>También puedes usar los mismos cortadores para galletas y fondant</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Bh4vlkUtm7hLkUgXDfdz95IWwxeZl-7imbDlV7i7h5ZfZfh4OALuzQbB0e6B34WS_v_UMTFpgEhl4YwSg86_lbrFzZo3RATYH81QRwbTaj4l1AXCza2Ly213CIgym54Wo0FWgB9m-Q/s1600/chocoplas19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Bh4vlkUtm7hLkUgXDfdz95IWwxeZl-7imbDlV7i7h5ZfZfh4OALuzQbB0e6B34WS_v_UMTFpgEhl4YwSg86_lbrFzZo3RATYH81QRwbTaj4l1AXCza2Ly213CIgym54Wo0FWgB9m-Q/s640/chocoplas19.jpg" width="640" /></a></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com2tag:blogger.com,1999:blog-8666166427094007148.post-8412797336720364342015-06-10T02:15:00.000-07:002015-06-10T02:15:16.870-07:00Para nuestros seguidores venezolanos...<div style="text-align: center;">
<strong><em><span style="color: #674ea7; font-size: x-large;">EL ENCUENTRO CON LOS SABORES VENEZOLANOS...</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjnbjXKlkzL8pJMB7ncqshZZp60n0fZKloqcdUE0GcCNdoVZrJwQBVJmG-kcmcxI9jRg5H3U3dHHx8iEok-sYcWw855VOJf5eBFST8YRwbK0G-cXMWcKCbRSmWKcOQiRCFdJ2cKrP5y4/s1600/m%25C3%25A9rida.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjnbjXKlkzL8pJMB7ncqshZZp60n0fZKloqcdUE0GcCNdoVZrJwQBVJmG-kcmcxI9jRg5H3U3dHHx8iEok-sYcWw855VOJf5eBFST8YRwbK0G-cXMWcKCbRSmWKcOQiRCFdJ2cKrP5y4/s640/m%25C3%25A9rida.jpg" width="640" /></a></div>
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<em>"Una nueva fiesta que celebrará los sabores venezolanos tendrá lugar del 6 al 10 de julio en Mérida. La asociación civil Venezuela Gastronómica, en su propósito de resaltar el gustoso patrimonio culinario del país, invita al Capítulo 3 en esta ciudad. Allí chefs y miembros de esta organización e invitados de diferentes estados del país se suman a protagonistas merideños para ofrecer una bien nutrida agenda de conferencias, talleres, catas, cenas y paseos gastronómicos centrados en los sabores locales.</em></div>
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<em>Este intensivo comienza el lunes 6 y culmina el viernes 10 en el Hotel Escuela con charlas en las que se hablará de la amplia gama de sabores de este país: de chocolate, cocuy o ron, de las posibilidades de la trucha, de la papa nativa, de rubros ancestrales y del Saní, así como de la cocina contemporánea en Venezuela, elaboración de panes tradicionales, postres o conservas artesanales.</em></div>
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<em>También habrá clases y talleres de cocina donde se compartirán técnicas de pastelería y panadería, bombones, embutidos y de sabores no sólo merideños: se hablará de platos orientales, de sabores de Margarita, Cumaná, Valencia, Paria, Amazonas, Lara, Caracas o del gusto zuliano.</em></div>
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<em>En esta cita tomarán la palabra chefs de distintas regiones del país de conocida trayectoria para compartir lo que saben. Allí coincidirán, entre otros, cocineros como Nelson Méndez, Víctor Moreno, Carlos García, Sumito Estévez, Edgar Leal, María Fernanda Di Giacobbe, el panadero Juan Carlos Bruzual, Tamara Rodríguez, Chucho Rojas, Carlos Hérnández, Reison Frioni, Humberto Arrieti, Pocho Garcés, Wilmer Arias, María Elisa Römer, Yelitza Acosta, Mamazory, Giovani Conversi, Pedro Castillo, Teo Zurita, Eneko Fontoba, Asmiriam Roa, Alejandra Gibert, Valentina Inglessis y Nelson Castro, entre otros.</em></div>
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<em>También habrá, catas y degustaciones de café dictadas por el barista Pietro Carbone y de vinos, licores y destilados, dirigidas por la sommelier Belkis Croker. La experta francesa en chocolate, Chloè Doutre Roussel, estará presente con una clase magistral de chocolatería, así como el profesor Víctor Moreno Duque ilustrará a los asistentes con dos charlas especiales.</em></div>
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<em>Esta experiencia va más allá y organiza paseos gastronómicos. Uno de ellos estará dirigido por el chef merideño Teo Zurita quien el lunes 6 mostrará, junto a los integrantes de Tovar Gastronómica, las bondades culinarias de Santa Cruz de Mora, Tovar y Bailadores. El martes 7 el panadero de Venezuela Juan Carlos Bruzual y Jaime Llanos organizan un paseo del trabajo de investigación de Panaventura en Los Nevados, donde visitaran el viejo molino de trigo de Rafael Saavedra y elaborarán panes junto a Alba Castillo, panadera y campesina nevadera, asimismo visitarán sembradíos de trigo criollo y proyectarán para la comunidad el documental de Panaventura “Los Hijos del Trigo”. El viernes 10 se propone un día de campo y cocina en la huerta orgánica de Liborio La Cruz, en Tabay, junto a Jaime Llanos y Víctor Moreno.</em></div>
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<em>T</em></div>
<div class="entry-content" style="text-align: justify;">
<em>res maravillosas cenas, tendrán su cita en el evento las noches del miércoles, Jueves y viernes, preparadas por algunos de los mejores chefs del país, ellos pondrán la mesa de gala en esta fiesta de sabores que será el evento “Mérida, Capítulo 3, de Venezuela Gastronómica.</em></div>
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<em>En esta oportunidad los jóvenes cocineros de diferentes regiones del país dicen presente en el evento y se encargarán de cocinar durante los almuerzos de esa semana, tendrán presentaciones y demostraciones de cocina, así como también participarán en las cenas de gala, todas estas sabrosas actividades invitan a estar en Mérida para estas fechas.</em></div>
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<em>Más información a través del Twitter @vzlagastronomic. La página web: </em><a href="http://www.venezuelagastronomica.net/"><em>www.venezuelagastronomica.net</em></a></div>
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<em>Teléfono para información y reserva de cupos en las diferentes actividades:</em></div>
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<em>04166716861 / 04247502611 / 04264424646"</em></div>
All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-68002017751211095712015-05-10T02:29:00.000-07:002015-05-10T02:29:35.708-07:00Reto del mes de mayo del Blog Cocina Typical Spanish<div style="text-align: center;">
<span style="color: #cc0000; font-size: x-large;"><strong><em>Salmorejo Cordobés</em></strong><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDgsgJlmzrBnT9kthYd5RKv4ALHt1iDYnsTvce8-5jTYYR11eRBNMt6JIQ2xKR2ECD6huFnYfQFCSEtk3m_WEjqqUnRBFs3SFz2W-OY4DqQB1KRDSDbVMBc1KOjdD0Ilgc7YNjZMFWLc/s1600/SelloTS.png" style="height: 200px; width: 200px;" /></span></div>
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<em><span style="font-size: large;">Hoy una entrada que, aunque nada dulce, si deliciosa y obedece al deseo de participar en el reto del mes de mayo de Cocina Typical Spanish y el blog anfitrión O Carón da Lareira de nuestra amiga Viví Taboada. El ingrediente del mes: el tomate.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMb99A32B3GQvyo5v5Am3D80C2y8fYciblC9_L9A44JDFmBxBfE6lvFpLb6TXPFyPUXoUJuycG4UvULxl2uzS_KHF0F1fp2dCShqzQ8Q4WbcGyslagwqiSz5GED27iLl6LMinX31AhRU/s1600/salmorejo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMb99A32B3GQvyo5v5Am3D80C2y8fYciblC9_L9A44JDFmBxBfE6lvFpLb6TXPFyPUXoUJuycG4UvULxl2uzS_KHF0F1fp2dCShqzQ8Q4WbcGyslagwqiSz5GED27iLl6LMinX31AhRU/s640/salmorejo1.jpg" width="640" /></a></div>
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Me ha sorprendido tan gratamente este plato, que tengo que comenzar diciendo que NO es un gazpacho, ni "es como un gazpacho. Es una preparación mucho más contundente: "se elabora mediante un <i>majado</i> (machacado, triturado) de una cierta cantidad de miga de pan (denominado telera),<sup> </sup> a la que se le incluye además: ajo, aceite de oliva y vinagre (opcional), sal y tomates . Debido al empleo del pan su consistencia final es la de un puré o el de una salsa, se suele servir con pedacitos de otros alimentos en su superficie como: virutas de jamón, o con migas de huevo duro."...mejor definido que Wikipedia, imposible....</div>
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Es un plato típico de Córdoba, Andalucía y, aunque en su origen no hay acuerdo, se cree que en la época del califato cordobés aparece la versión blanca, Salmorejo Blanco, en el que sólo se molía el pan con el ajo, aceite y vinagre, y posteriormente, en el siglo XX, una vez introducido el tomate en Europa, se añade este elemento al plato, convirtiéndose en lo que hoy se conoce como Salmorejo Cordobés...</div>
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Es un plato muy económico, delicioso, fácil y rápido de preparar, donde el secreto está en la maceración del pan con todos los ingredientes, de un día par otro....</div>
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<span style="font-size: large;">Ingredientes (para 2 personas)</span></div>
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500 gramos de tomate</div>
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100 gramos de pan</div>
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100 ml de aceite</div>
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1 cucharadita de sal</div>
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15 gramos de vinagre</div>
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1 diente de ajo, picado en pedacitos</div>
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1 huevo cocido</div>
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En un bol se trocea el pan y se incorporan todos los ingredientes (excepto el huevo). Se mezclan bien, se cubre con un film y se mete en la nevera por 24 horas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDZo_ycM2UlZLY6GTaJ0zhw5yRYdfTr9Ew9EUMdiEpTRuLtll8C8TDkTNA7bkWuSgiExEJZS1Wq0He-6S1oTCG9TB3oyI8msaB03y56knW0aOjNxg-0az96MpWnfkrZ0RpL__1k0Ow3o/s1600/salmorejo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDZo_ycM2UlZLY6GTaJ0zhw5yRYdfTr9Ew9EUMdiEpTRuLtll8C8TDkTNA7bkWuSgiExEJZS1Wq0He-6S1oTCG9TB3oyI8msaB03y56knW0aOjNxg-0az96MpWnfkrZ0RpL__1k0Ow3o/s400/salmorejo3.jpg" width="300" /></a></div>
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Al momento de la preparación, se introduce la mezcla en el vaso de la batidora y se licúa hasta obtener una crema totalmente homogénea y suave.<br />
Se sirve fría y se decora con huevo cocido, picatoste y pedacitos de jamón.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH7XuodF7JGW2fAdXKcCX_Ooo_BRqFyccbX2-RXLKao1oRe7tboS8H4PN-3Bl382k7i5Fr2G23uFcrj3WQC6J2APRW0Z8_5KsR74BnsfVvqjtiLEGF-PeQB0qQOhzYYCJqmMO0D7QTPU/s1600/salmorejo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH7XuodF7JGW2fAdXKcCX_Ooo_BRqFyccbX2-RXLKao1oRe7tboS8H4PN-3Bl382k7i5Fr2G23uFcrj3WQC6J2APRW0Z8_5KsR74BnsfVvqjtiLEGF-PeQB0qQOhzYYCJqmMO0D7QTPU/s640/salmorejo2.jpg" width="480" /></a></div>
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Pruébala, es realmente deliciosa...!!!All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com11tag:blogger.com,1999:blog-8666166427094007148.post-47006649524638749992015-04-20T03:18:00.000-07:002015-04-20T03:18:03.216-07:00Ideal para Mesas Dulces...!!!<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif;"><strong><em>Brigadeiros Gourmet</em></strong></span></span><span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif; font-size: medium;"><em>Regina Morais </em></span></span><br /><span style="color: #783f04; font-size: large;"><em><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif; font-size: medium;">Consuelo Vidal</span></em></span></div>
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<span style="color: #783f04; font-size: large;"></span><span style="color: #783f04; font-size: large;"> </span><span style="color: #783f04; font-size: large;"> <strong><em><span style="color: #a64d79; font-size: medium;">Los llamativos, exquisitos y versátiles dulces brasileros que están tomando protagonismo en las mesas dulces europeas.</span></em></strong></span><br /><span style="color: #783f04; font-size: large;"><strong><em><span style="color: #a64d79; font-size: medium;">Aprende de la mano de maestras brasileras, especialistas en la elaboración de estos tradicionales dulces.</span></em></strong></span></div>
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<br /><span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-family: Georgia; font-size: medium;"><em>(6 horas, 2 días)</em></span></span><br /><span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-size: medium;"><em>Sábado 6 de junio de 4:00 pm a 6:00 pm y </em></span></span><br /><span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-size: medium;"><em>Domingo 7 de junio de 10:00 a 14:00.</em></span></span></div>
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<span style="color: #783f04; font-size: large;"><span style="color: #c27ba0; font-size: large;"><em>Precio: 75 euros</em></span></span><br /><span style="color: #783f04; font-size: large;"><em><span style="color: #783f04; font-size: medium;"><span style="color: #c27ba0;">(Reserva de plaza: 20 euros</span>)</span></em></span><br /><span style="color: #783f04; font-size: large;"><em><span style="font-size: medium;"></span></em></span><br /><span style="color: #783f04; font-size: large;"><em><span style="font-size: medium;">10 recetas diferentes</span></em></span><br /><span style="color: #783f04; font-size: large;"><em><span style="font-size: medium;"></span></em></span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwgtTlV3rzw8RcLgmLYXNhQEOX-deiNuDfqLmmqAkoEjMpJhZwWezj54WLsFBjZEGceuzY1biyiDyYg-iJRXjSdmKd4_hqHZpSTXzRAcC-EkIlsAT9vTQ0NHdn6e9NgUTZPPBdU_bocA/s1600/bri1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwgtTlV3rzw8RcLgmLYXNhQEOX-deiNuDfqLmmqAkoEjMpJhZwWezj54WLsFBjZEGceuzY1biyiDyYg-iJRXjSdmKd4_hqHZpSTXzRAcC-EkIlsAT9vTQ0NHdn6e9NgUTZPPBdU_bocA/s640/bri1.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Almendra</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1N93P3xhN_ZZ3lHdSWQKfJGl5P7jbIyBAOJo0N1sFfEbxIFEe3LOoD5Nwh2b0DsCsX5YlUGFSmG1ZTXXRjDfehuOZ0UKBKY2aJO92rqLQmpeq0-CR0V_pRxlU4h_ORO4_xJqwWW_Gc/s1600/bri2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1N93P3xhN_ZZ3lHdSWQKfJGl5P7jbIyBAOJo0N1sFfEbxIFEe3LOoD5Nwh2b0DsCsX5YlUGFSmG1ZTXXRjDfehuOZ0UKBKY2aJO92rqLQmpeq0-CR0V_pRxlU4h_ORO4_xJqwWW_Gc/s640/bri2.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Queso con relleno de membrillo</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sPM3G_DwcVSFR2h-2CH7aXmn827_5-bkQaVQ3VOdcsq5GJlXBiSNEPZP-X1-rlRHgsGORW6SUQXmuNGrG8cTkpk9fMjJ5G0Kzot5Edtu1bG0vaDZ62kgraKPz82dD56n7MtPb-m4wLw/s1600/bri3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sPM3G_DwcVSFR2h-2CH7aXmn827_5-bkQaVQ3VOdcsq5GJlXBiSNEPZP-X1-rlRHgsGORW6SUQXmuNGrG8cTkpk9fMjJ5G0Kzot5Edtu1bG0vaDZ62kgraKPz82dD56n7MtPb-m4wLw/s640/bri3.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Avellana</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfK3hjod7Czo9Mgj9xzBp8XCJnEQ8y1VEksSPZ1Evcs5lJSV194G-z3PDdwGIH-DykJUNjevQm7gRU4aqsO_oOGkJyuXIrDuPCd_HspxZ-pSw7tR48WW5-Iw8qzYqO9JvxQx5cunwtj8/s1600/bri4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfK3hjod7Czo9Mgj9xzBp8XCJnEQ8y1VEksSPZ1Evcs5lJSV194G-z3PDdwGIH-DykJUNjevQm7gRU4aqsO_oOGkJyuXIrDuPCd_HspxZ-pSw7tR48WW5-Iw8qzYqO9JvxQx5cunwtj8/s640/bri4.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Fresa</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbLb97WYljMPSk2JjOQa6wC3rA7o96rUNYUExgO579VWZp9zlWisbDa0J6KfR324_mKffBSVJx67nbEmXngKDkX3k5nqaIsssezJ-twx_67WHmivryDcWMeP20ZOK0laTpfaOTNI0oWQ/s1600/bri5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbLb97WYljMPSk2JjOQa6wC3rA7o96rUNYUExgO579VWZp9zlWisbDa0J6KfR324_mKffBSVJx67nbEmXngKDkX3k5nqaIsssezJ-twx_67WHmivryDcWMeP20ZOK0laTpfaOTNI0oWQ/s640/bri5.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Coco</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnorsOzKG9fvy6oQQOR49GY8Z_P4rnxitU0QvCsxiMG7cTlhrPsL29ztCMG5rLXgfMPalJXI-3rXrFskIs-hqg6FE9xtTz8MiGhNDT4w2Ghh1j5DYhCNOwwC12L9yWIs7zC8zihTMJRRo/s1600/bri6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnorsOzKG9fvy6oQQOR49GY8Z_P4rnxitU0QvCsxiMG7cTlhrPsL29ztCMG5rLXgfMPalJXI-3rXrFskIs-hqg6FE9xtTz8MiGhNDT4w2Ghh1j5DYhCNOwwC12L9yWIs7zC8zihTMJRRo/s640/bri6.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Chocolate amargo</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5B4JlWyC4BRzrnlqUofJcuwjR0Uy2Of28qxoBXNgc6BtqNcnBpcNoT2cQJXYonikIlBOYwSZv2ywD7nhQc8hCPGMUAHXUvCg15rvCSAZSbzqO74kAIL0W05JyRGnb4fiP9Y27QP7zbI/s1600/bri7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5B4JlWyC4BRzrnlqUofJcuwjR0Uy2Of28qxoBXNgc6BtqNcnBpcNoT2cQJXYonikIlBOYwSZv2ywD7nhQc8hCPGMUAHXUvCg15rvCSAZSbzqO74kAIL0W05JyRGnb4fiP9Y27QP7zbI/s640/bri7.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Chocolate con relleno de crema de naranja</span><br /><div class="separator" style="clear: both; text-align: center;">
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<br /><span style="color: #783f04; font-size: large;">Pistacho</span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="color: #783f04; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsu6M1s3k1DA8BFYfhoIT5DtyV09nvuNd0wBC1104UErmMGyWOQrgI7OTBcicUsxN5-UtAyOxXeO0_MdpkxicrQTjm-OHZHhamoNKa9tiGzg5qBS8YuADxQxkRMGMLNhT4OtOtzLtBYE/s1600/bri9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsu6M1s3k1DA8BFYfhoIT5DtyV09nvuNd0wBC1104UErmMGyWOQrgI7OTBcicUsxN5-UtAyOxXeO0_MdpkxicrQTjm-OHZHhamoNKa9tiGzg5qBS8YuADxQxkRMGMLNhT4OtOtzLtBYE/s640/bri9.jpg" width="480" /></a></span></div>
<br /><span style="color: #783f04; font-size: large;">Brigadeiro tradicional de vaso</span><br /><div class="separator" style="clear: both; text-align: center;">
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<br /><span style="color: #783f04; font-size: large;">y fruta de la Pasión ...</span><br /><br /><div class="separator" style="clear: both; text-align: center;">
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-29817338207882065282014-10-23T15:33:00.000-07:002015-01-17T02:25:44.745-08:00Talleres de Enero - Marzo 2015<div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><strong>1. Empanadas Gallegas</strong></span></span></span><br />
<strong><span style="color: #783f04; font-size: large;">(Millo y Trigo)</span></strong></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span></span><br />
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><em>Daniel Pampin Díaz</em></span></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em><span style="color: #783f04; font-size: large;">(3 horas)</span></em></span></span><br />
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em></em></span> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em>Sábado 14 de febrero de 4:30 pm a 7:30 pm</em></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em></em></span> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em>Precio: 50 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva de plaza: 10 euros)</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuKLTGpXHi92H7xe93-2sOI1gW802t2ApXIkJed9wZS0qJADTfK8KIt89REBIIRsVSEdgK5GStnx21jUB27CGK0mY8BeO_ru4un1mKKfRBdWqGjxPJjd_1ZStLvUV8uAGAsrBKf1Ndjc/s1600/empanada1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuKLTGpXHi92H7xe93-2sOI1gW802t2ApXIkJed9wZS0qJADTfK8KIt89REBIIRsVSEdgK5GStnx21jUB27CGK0mY8BeO_ru4un1mKKfRBdWqGjxPJjd_1ZStLvUV8uAGAsrBKf1Ndjc/s1600/empanada1.jpg" height="479" width="640" /></a></div>
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<em><span style="font-size: large;"><strong><span style="color: #b45f06; font-size: x-large;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="font-size: large;"></span></em> </div>
<div class="separator" style="clear: both; text-align: justify;">
<em><span style="color: #b45f06; font-size: large;"><strong>Una vez confirmada la plaza,</strong> <strong><u>se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. </u>En caso de</strong> <strong>no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</strong></span></em> </div>
</span><br /></span><br />
<div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><strong>2. Iniciación al pan casero</strong></span></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">
</span></span><br />
<div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><em>Daniel Pampin Díaz</em></span></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">
</span></span><div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><em><span style="color: #783f04; font-size: large;">(4 horas, 2 días)</span></em></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">
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<em><span style="color: #783f04; font-size: large;"></span></em> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em>Viernes 16 de enero de 20:00 a 22:00 y </em></span></div>
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<span style="color: #783f04; font-size: large;"><em>Sábado 17 de enero de 17:00 a 19:00.</em></span></div>
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<span style="color: #783f04; font-size: large;"><em></em></span> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em>Precio: 50 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva de plaza: 10 euros)</span></em></div>
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<span class="text_exposed_show"></span> </div>
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<strong><span style="color: #783f04; font-size: large;"><em>Aprenderás</em></span><span class="text_exposed_show"><span style="color: #783f04; font-size: large;"><em> todo lo necesario para empezar a hacer pan en casa y por supuesto, te llevarás tu pan recién horneado.</em></span></span><span style="color: #783f04; font-size: large;"><em> </em></span></strong><strong> </strong></div>
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<span style="color: #783f04; font-size: large;"><em><strong>También conocerás y aprenderás otros formados y masas para hacer pan</strong></em></span></div>
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<em><span style="color: #783f04; font-size: large;"><strong></strong></span></em> </div>
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<em><span style="font-size: large;"><strong><span style="color: #b45f06; font-size: x-large;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="font-size: large;"></span></em> </div>
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<em><span style="color: #b45f06; font-size: large;"><strong>Una vez confirmada la plaza,</strong> <strong><u>se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. </u>En caso de</strong> <strong>no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</strong></span></em> </div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em></em></strong></span></span><br />
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span></span><div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><strong>2. Gelatinas decoradas</strong></span></span></span></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span></span><div style="text-align: center;">
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #783f04; font-size: x-large;"><em>Nela</em></span></span></span></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><div style="text-align: center;">
<em><span style="color: #783f04; font-size: large;">(4 horas)</span></em></div>
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<em><span style="color: #783f04; font-size: large;"></span></em> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em>Domingo 8 de marzo</em></span></div>
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<span style="color: #783f04; font-size: large;"><em></em></span> </div>
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<span style="color: #783f04; font-size: x-large;"><em>Precio: 70 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva de plaza: 30 euros)</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmQjNLJ_KRZ1jb_tK6g6vzqG6l8D37mXH_d40cnN8sBrVXuQXftWNaIwjb_KaH65EX1Y21cSn1bqQBqOwNzoLTDYPiDvwGur_WwsVjmszru1ov6P_oeXqrcTZve6BlXfR5CDAnRCfStM/s1600/nela5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmQjNLJ_KRZ1jb_tK6g6vzqG6l8D37mXH_d40cnN8sBrVXuQXftWNaIwjb_KaH65EX1Y21cSn1bqQBqOwNzoLTDYPiDvwGur_WwsVjmszru1ov6P_oeXqrcTZve6BlXfR5CDAnRCfStM/s1600/nela5.jpg" height="640" width="490" /></a></div>
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<span style="color: #38761d; font-family: Georgia; font-size: large;"><strong><span style="color: #b45f06; font-family: Times New Roman;"><em>Reserva tu plaza enviando un correo a </em></span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06; font-family: Times New Roman;"><em>allforcakespontevedra@gmail.com</em></span></a></span><br />
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<span style="color: #38761d; font-family: Georgia; font-size: large;"><em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (30 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes. <strong>El monto completo del curso (70 euros) deben pagarse hasta 4 días antes del taller.</strong></span></em></span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em></em></strong></span></span><br />
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em></em></strong></span></span><br />
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #38761d; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em>Taller</em></strong></span><br />
<em><span style="font-family: Georgia;"></span></em><span style="font-size: x-large;"><strong><span style="color: #a64d79;"> </span><span style="color: red;">Dulces de Navidad</span></strong></span><br />
<strong><span style="color: red; font-size: large;">Turrones trufados, polvorones y mazapanes</span></strong><br />
<span style="color: red;"></span><br />
<strong><em><span style="color: #38761d; font-family: Georgia; font-size: large;">Con el maestro pastelero<span style="color: #cc0000;"> José Manuel Pereira</span></span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: large;"></span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Georgia;">Jueves 18 y viernes 19 de diciembre</span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Georgia;">De 4:30 pm a 7:30 pm</span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: x-large;"></span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Georgia; font-size: large;">Precio: 65 euros</span></em></strong><br />
<strong><em><span style="color: #38761d; font-family: Georgia; font-size: small;">(Reserva: 20 euros)</span></em></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9zQgLn5oE8rJmA2EXJFCBn_e-4qxvcO5oeLreiSOM7uAYWS270p1nNWCY5lEVNA8t5PjzmLsIiEd_v4T1_P41S6qyijNV5l2bUv1AdxX5QZG4XDymbzjbmj4-EqGxi_icS2iSOZNCos/s1600/fotonazos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9zQgLn5oE8rJmA2EXJFCBn_e-4qxvcO5oeLreiSOM7uAYWS270p1nNWCY5lEVNA8t5PjzmLsIiEd_v4T1_P41S6qyijNV5l2bUv1AdxX5QZG4XDymbzjbmj4-EqGxi_icS2iSOZNCos/s1600/fotonazos.jpg" height="424" width="640" /></a></div>
<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: xx-small;"><strong><em>Esta imagen no corresponde al taller. Fuente: Fotonazos.com</em></strong></span><br />
<strong><em><span style="color: #a64d79; font-family: Georgia; font-size: xx-small;"></span></em></strong><br />
<strong><em><span style="color: #a64d79; font-family: Georgia; font-size: xx-small;"></span></em></strong><br />
<span style="color: #cc0000; font-family: Georgia; font-size: large;">Aprende a elaborar estas delicias navideñas bajo la dirección de un maestro...!!!</span><br />
<span style="color: #cc0000; font-family: Georgia; font-size: large;"></span><br />
<span style="color: #cc0000; font-family: Georgia; font-size: large;">Y llévatelas a casa para celebrar las fiestas...!!!</span><br />
<span style="color: #cc0000; font-family: Georgia; font-size: large;"></span><br />
<span style="color: #cc0000; font-family: Georgia; font-size: large;"><strong>Contenido</strong></span><br />
<strong><em><span style="color: #a64d79; font-family: Georgia;"></span></em></strong><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong>Turrón crujiente de avellanas con trufado de Romero</strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong></strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong>Turrón crujiente de almendras con trufado de Licor de Calvados</strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong></strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong>Turrón crujiente de frutos secos con trufado de Crema Catalana</strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong></strong></span></em><br />
<em><span style="color: #274e13; font-family: Georgia; font-size: large;"><strong>Turrón crujiente de Palleté con trufa de canela</strong></span></em><br />
<strong><em><span style="color: #274e13; font-family: Georgia; font-size: large;"></span></em></strong><br />
<strong><em><span style="color: #274e13; font-family: Georgia; font-size: large;">Polvorones</span></em></strong><br />
<strong><em><span style="color: #274e13; font-family: Georgia; font-size: large;"></span></em></strong><br />
<strong><em><span style="color: #274e13; font-family: Georgia; font-size: large;">Mazapanes</span></em></strong><br />
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<span style="color: #38761d; font-family: Georgia; font-size: large;"><strong><span style="color: #b45f06; font-family: Times New Roman;"><em>Reserva tu plaza enviando un correo a </em></span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06; font-family: Times New Roman;"><em>allforcakespontevedra@gmail.com</em></span></a><br />
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<span style="color: #38761d; font-family: Georgia; font-size: large;"><em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (20 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes</span></em></span></div>
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<strong><em><span style="color: #38761d; font-family: Georgia; font-size: large;">_______________________________________</span></em></strong></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong><em>Taller</em></strong></span><br />
<strong><em><span style="font-family: Georgia;"></span></em></strong><span style="font-size: x-large;"><span style="color: #a64d79;"> </span><strong><em><span style="color: #a64d79; font-family: Georgia;">Iniciación a las tartas de fondant</span></em></strong></span><br />
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<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: large;">María Mulloni</span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: large;">La Ratita Repostera</span></em></strong><br />
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<strong><em><span style="color: #c27ba0; font-family: Georgia;"><span style="color: #741b47;">Domingo 30 de noviembre</span><span style="color: red;"> COMPLETO</span></span></em></strong><br />
<strong><em><span style="color: #741b47; font-family: Georgia;">Sábado 13 de diciembre<span style="color: #38761d;"> Queda 1 plaza... !!!</span></span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia;">De 9:00 am a 3:00 pm</span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: x-large;"></span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia; font-size: large;">Precio: 75 euros</span></em></strong><br />
<strong><em><span style="color: #c27ba0; font-family: Georgia;">(Reserva: 20 euros)</span></em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXhAlcn2eZFFFmp7XWWB6KyAtE27GhBq1eOiCa00zS6i5gkpMNrnVWMgRa9FKCdqhIIZqrrQxMHDfnsuBCHT06wPCJlBMCIr_isA2Byq5UWUdejwtaewEs8iGqTsfMCgFRz2nVlpEis/s1600/mulloni1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXhAlcn2eZFFFmp7XWWB6KyAtE27GhBq1eOiCa00zS6i5gkpMNrnVWMgRa9FKCdqhIIZqrrQxMHDfnsuBCHT06wPCJlBMCIr_isA2Byq5UWUdejwtaewEs8iGqTsfMCgFRz2nVlpEis/s1600/mulloni1.jpg" height="640" width="480" /></a></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>El taller está dirigido a personas que empiezan en el mundo del fondant. </em></span></span></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>Te enseñaremos a elaborar un bizcocho, desde la masa al horneado, y un relleno, para posteriormente cubrirlo con fondant. Cada alumno trabajara con bizcochos reales.</em></span></span></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>Modelaremos un muñeco de nieve y aprenderéis técnicas de modelado para iniciaros de una forma sencilla en la decoración de tartas.</em></span></span></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>Cada alumno tendrá todos los ingredientes, utensilios y material necesarios, no necesitará traer nada, solamente muchas ganas de aprender y pasar un buen rato!</em></span></span></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>La duración del taller será aproximadamente de 6 horas, de 9:00-15:00h., haremos un descansito para comer algo y coger fuerzas!</em></span></span></div>
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<span lang=""><span style="color: #a64d79; font-size: large;"><em>El número de plazas es limitado, se cumplirá el orden de confirmación para cubrir las plazas.</em></span></span></div>
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<span style="color: #a64d79; font-size: large;"><em>Al finalizar se entregará un dossier con las recetas utilizadas, y os llevareis a casa la tarta que elaborareis en el taller.</em></span></div>
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</em><em><span style="font-size: large;"><strong><span style="color: #b45f06;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (20 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></div>
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<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif;"><strong><em>Brigadeiros Gourmet</em></strong></span><br />
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<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Regina Morais </em></span></span><br />
<span style="color: #783f04; font-size: x-large;"><em><span style="color: #c27ba0; font-family: Georgia, "Times New Roman", serif; font-size: large;">Consuelo Vidal</span></em></span></div>
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<span style="color: #783f04; font-size: x-large;"><em><span style="color: #783f04; font-size: large;"></span></em> <strong><em><span style="color: #a64d79; font-size: large;">Los llamativos, exquisitos y versátiles dulces brasileros que están tomando protagonismo en las mesas dulces europeas.</span></em></strong></span><br />
<span style="color: #783f04; font-size: x-large;"><strong><em><span style="color: #a64d79; font-size: large;">Aprende de la mano de maestras brasileras, especialistas en la elaboración de estos tradicionales dulces.</span></em></strong></span></div>
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<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-family: Georgia; font-size: large;"><em></em></span></span><br />
<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-family: Georgia; font-size: large;"><em>(6 horas, 2 días)</em></span></span><br />
<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-size: large;"><em>Viernes 5 de diciembre de 20:00 a 22:00 y </em></span></span></div>
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<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-size: large;"><em>Sábado 6 de diciembre de 10:00 a 14:00.</em></span></span></div>
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<span style="color: #783f04; font-size: x-large;"><span style="color: #c27ba0; font-size: x-large;"><em>Precio: 75 euros</em></span></span><br />
<span style="color: #783f04; font-size: x-large;"><em><span style="color: #783f04; font-size: large;"><span style="color: #c27ba0;">(Reserva de plaza: 20 euros</span>)</span></em></span><br />
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<span style="color: #783f04; font-size: x-large;"><em><span style="font-size: large;">10 recetas diferentes</span></em></span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwgtTlV3rzw8RcLgmLYXNhQEOX-deiNuDfqLmmqAkoEjMpJhZwWezj54WLsFBjZEGceuzY1biyiDyYg-iJRXjSdmKd4_hqHZpSTXzRAcC-EkIlsAT9vTQ0NHdn6e9NgUTZPPBdU_bocA/s1600/bri1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwgtTlV3rzw8RcLgmLYXNhQEOX-deiNuDfqLmmqAkoEjMpJhZwWezj54WLsFBjZEGceuzY1biyiDyYg-iJRXjSdmKd4_hqHZpSTXzRAcC-EkIlsAT9vTQ0NHdn6e9NgUTZPPBdU_bocA/s640/bri1.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Almendra</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1N93P3xhN_ZZ3lHdSWQKfJGl5P7jbIyBAOJo0N1sFfEbxIFEe3LOoD5Nwh2b0DsCsX5YlUGFSmG1ZTXXRjDfehuOZ0UKBKY2aJO92rqLQmpeq0-CR0V_pRxlU4h_ORO4_xJqwWW_Gc/s1600/bri2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwP1N93P3xhN_ZZ3lHdSWQKfJGl5P7jbIyBAOJo0N1sFfEbxIFEe3LOoD5Nwh2b0DsCsX5YlUGFSmG1ZTXXRjDfehuOZ0UKBKY2aJO92rqLQmpeq0-CR0V_pRxlU4h_ORO4_xJqwWW_Gc/s640/bri2.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Queso con relleno de membrillo</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sPM3G_DwcVSFR2h-2CH7aXmn827_5-bkQaVQ3VOdcsq5GJlXBiSNEPZP-X1-rlRHgsGORW6SUQXmuNGrG8cTkpk9fMjJ5G0Kzot5Edtu1bG0vaDZ62kgraKPz82dD56n7MtPb-m4wLw/s1600/bri3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sPM3G_DwcVSFR2h-2CH7aXmn827_5-bkQaVQ3VOdcsq5GJlXBiSNEPZP-X1-rlRHgsGORW6SUQXmuNGrG8cTkpk9fMjJ5G0Kzot5Edtu1bG0vaDZ62kgraKPz82dD56n7MtPb-m4wLw/s640/bri3.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Avellana</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfK3hjod7Czo9Mgj9xzBp8XCJnEQ8y1VEksSPZ1Evcs5lJSV194G-z3PDdwGIH-DykJUNjevQm7gRU4aqsO_oOGkJyuXIrDuPCd_HspxZ-pSw7tR48WW5-Iw8qzYqO9JvxQx5cunwtj8/s1600/bri4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfK3hjod7Czo9Mgj9xzBp8XCJnEQ8y1VEksSPZ1Evcs5lJSV194G-z3PDdwGIH-DykJUNjevQm7gRU4aqsO_oOGkJyuXIrDuPCd_HspxZ-pSw7tR48WW5-Iw8qzYqO9JvxQx5cunwtj8/s640/bri4.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Fresa</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbLb97WYljMPSk2JjOQa6wC3rA7o96rUNYUExgO579VWZp9zlWisbDa0J6KfR324_mKffBSVJx67nbEmXngKDkX3k5nqaIsssezJ-twx_67WHmivryDcWMeP20ZOK0laTpfaOTNI0oWQ/s1600/bri5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbLb97WYljMPSk2JjOQa6wC3rA7o96rUNYUExgO579VWZp9zlWisbDa0J6KfR324_mKffBSVJx67nbEmXngKDkX3k5nqaIsssezJ-twx_67WHmivryDcWMeP20ZOK0laTpfaOTNI0oWQ/s640/bri5.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Coco</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnorsOzKG9fvy6oQQOR49GY8Z_P4rnxitU0QvCsxiMG7cTlhrPsL29ztCMG5rLXgfMPalJXI-3rXrFskIs-hqg6FE9xtTz8MiGhNDT4w2Ghh1j5DYhCNOwwC12L9yWIs7zC8zihTMJRRo/s1600/bri6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnorsOzKG9fvy6oQQOR49GY8Z_P4rnxitU0QvCsxiMG7cTlhrPsL29ztCMG5rLXgfMPalJXI-3rXrFskIs-hqg6FE9xtTz8MiGhNDT4w2Ghh1j5DYhCNOwwC12L9yWIs7zC8zihTMJRRo/s640/bri6.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Chocolate amargo</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5B4JlWyC4BRzrnlqUofJcuwjR0Uy2Of28qxoBXNgc6BtqNcnBpcNoT2cQJXYonikIlBOYwSZv2ywD7nhQc8hCPGMUAHXUvCg15rvCSAZSbzqO74kAIL0W05JyRGnb4fiP9Y27QP7zbI/s1600/bri7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5B4JlWyC4BRzrnlqUofJcuwjR0Uy2Of28qxoBXNgc6BtqNcnBpcNoT2cQJXYonikIlBOYwSZv2ywD7nhQc8hCPGMUAHXUvCg15rvCSAZSbzqO74kAIL0W05JyRGnb4fiP9Y27QP7zbI/s640/bri7.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Chocolate con relleno de crema de naranja</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkVFmPvtHugZHYlK3qSJDOdyfSN5p2FwlpVxAq998vfFdfr8AJc7mwoXZHC84O2gRl3uUWYfrYb15-DzZiHa3eosIhS7Vjis0RQhlwbKMFzov_m_I92sLTrnp00UJL5pohtKgQGr3mB4/s1600/bri8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkVFmPvtHugZHYlK3qSJDOdyfSN5p2FwlpVxAq998vfFdfr8AJc7mwoXZHC84O2gRl3uUWYfrYb15-DzZiHa3eosIhS7Vjis0RQhlwbKMFzov_m_I92sLTrnp00UJL5pohtKgQGr3mB4/s640/bri8.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">Pistacho</span><br />
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<span style="color: #783f04; font-size: x-large;">Brigadeiro tradicional de vaso</span><br />
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<span style="color: #783f04; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3WlSP22k3GKT-dzAKphUjp4IU4fdvGBK7_itJt5aimVvwWoJwo0lN09iiSiobRBo8mUsM2tM-w2P42UJaZ2IT2qPwFPi0C6V9WIbRAXA8wTnpIcsv7XNfwiFwEn1cAuukEk7vGjpF7s/s1600/bri15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3WlSP22k3GKT-dzAKphUjp4IU4fdvGBK7_itJt5aimVvwWoJwo0lN09iiSiobRBo8mUsM2tM-w2P42UJaZ2IT2qPwFPi0C6V9WIbRAXA8wTnpIcsv7XNfwiFwEn1cAuukEk7vGjpF7s/s640/bri15.jpg" width="480" /></a></span></div>
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<span style="color: #783f04; font-size: x-large;">y fruta de la Pasión ...</span><br />
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<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><strong>1. Iniciación al pan casero</strong></span></div>
</div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em>Daniel Pampin Díaz</em></span></div>
<div style="text-align: center;">
<em><span style="color: #783f04; font-size: large;">(4 horas, 2 días)</span></em></div>
<div style="text-align: center;">
<em><span style="color: #783f04; font-size: large;"></span></em> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em>Viernes 7 de noviembre de 20:00 a 22:00 y </em></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: large;"><em>Sábado 8 de noviembre de 17:00 a 19:00.</em></span></div>
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<span style="color: #783f04; font-size: large;"><em></em></span> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em>Precio: 50 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva de plaza: 10 euros)</span></em></div>
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<span class="text_exposed_show"></span> </div>
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<strong><span style="color: #783f04; font-size: large;"><em>Aprenderás</em></span><span class="text_exposed_show"><span style="color: #783f04; font-size: large;"><em> todo lo necesario para empezar a hacer pan en casa y por supuesto, te llevarás tu pan recién horneado.</em></span></span><span style="color: #783f04; font-size: large;"><em> </em></span></strong></div>
<strong> </strong><br />
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<span style="color: #783f04; font-size: large;"><em><strong>También conocerás y aprenderás otros formados y masas para hacer pan</strong></em></span></div>
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<em><span style="color: #783f04; font-size: large;"><strong></strong></span></em> </div>
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<em><span style="font-size: large;"><strong><span style="color: #b45f06;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></div>
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<em><span style="color: #a64d79; font-size: large;"></span></em> </div>
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<em><span style="color: #a64d79; font-size: large;"><strong>______________________________________________________</strong></span></em></div>
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<em><span style="color: #a64d79; font-size: large;"></span></em> </div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><strong>2. Panettone</strong></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><em>Daniel Pampin Díaz</em></span></div>
<div style="text-align: center;">
<em><span style="color: #783f04; font-size: large;">(4 horas)</span></em></div>
<div style="text-align: center;">
<em><span style="color: #783f04; font-size: large;"></span></em> </div>
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<span style="color: #783f04; font-size: large;"><em>Sábado 29 de noviembre de 17:00 a 21:00 pm.</em></span></div>
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<span style="color: #783f04; font-size: large;"><em></em></span> </div>
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<span style="color: #783f04; font-size: x-large;"><em>Precio: 50 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva de plaza: 10 euros)</span></em></div>
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<span style="color: #783f04;"></span> </div>
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<span style="color: #783f04;"><span style="font-size: large;"><em><span style="color: black;"><span style="color: #783f04;">¿Qué mejor forma de prepararte tu propio Panettone en Navidades? Hablaremos de su historia, sus variantes, de todo lo necesario para aprender a hacer este dulce navideño y te llevarás el tuyo para casa...!!!</span> </span></em></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzybfamPzWLBAJfpdKiUnYflQ7K0EoWr0RLanlrwMwz8C9IL2KZbwYWLnlZJwYpZh0iPWw7TIXAHpSqtdPViEieQMdQrGUafqIYW5NraY6DO2fQqZOUZ-7NRSTcXDlRh6VAV5ME5Si3MY/s1600/panettone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzybfamPzWLBAJfpdKiUnYflQ7K0EoWr0RLanlrwMwz8C9IL2KZbwYWLnlZJwYpZh0iPWw7TIXAHpSqtdPViEieQMdQrGUafqIYW5NraY6DO2fQqZOUZ-7NRSTcXDlRh6VAV5ME5Si3MY/s1600/panettone.jpg" height="602" width="640" /></a></div>
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<em><span style="font-size: large;"><strong><span style="color: #b45f06;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></div>
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<strong><span style="color: #4c1130;">__________________________________________________________________________________ </span></strong></div>
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<span style="color: #783f04; font-size: x-large;"><strong>3. Roscón de reyes</strong></span></div>
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<span style="color: #783f04; font-size: x-large;"><em>Daniel Pampin Díaz</em></span></div>
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<em><span style="color: #783f04; font-size: large;">(4 horas)</span></em></div>
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<em><span style="color: #783f04; font-size: large;"></span></em> </div>
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<span style="color: #783f04; font-size: large;"><em>Miércoles 17 de Diciembre a las 17:00 pm</em></span><br />
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<span style="color: #783f04; font-size: large;"><em>Seguiremos en la panadería dulce con el postre por excelencia del día de Reyes. </em></span><span style="color: #783f04; font-size: large;"><em>Todas las técnicas necesarias para poder elaborarlo en tu casa. Al finalizar el taller te podrás llevar una porción de roscón recién horneado. </em></span></div>
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<span style="color: #783f04;"></span> </div>
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<span style="color: #783f04; font-size: x-large;"><em>Precio: 50 euros</em></span><br />
<em><span style="color: #783f04; font-size: large;">(Reserva: 10 euros)</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBEkjMRtiL0jhWeE5OUE_LQ_VHnh1hCfgjfZPYI2Kh-9x2K4D7JnRtfQIHTskXAdbbRcRZ6OlJBUiItAD2QBFiDbYCAHOYg5i5ZywRemJ7Ia_g-ihlp56B5s0SSco56rg-hPRvQ3-_CY/s1600/roscon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBEkjMRtiL0jhWeE5OUE_LQ_VHnh1hCfgjfZPYI2Kh-9x2K4D7JnRtfQIHTskXAdbbRcRZ6OlJBUiItAD2QBFiDbYCAHOYg5i5ZywRemJ7Ia_g-ihlp56B5s0SSco56rg-hPRvQ3-_CY/s1600/roscon1.jpg" height="429" width="640" /></a></div>
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<em><span style="font-size: large;"><strong><span style="color: #b45f06;">Reserva tu plaza enviando un correo a </span></strong><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #b45f06;">allforcakespontevedra@gmail.com</span></a></span></em></div>
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<em><span style="color: #b45f06; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="color: #783f04; font-size: x-large;"><strong>4. Las tartas de siempre</strong></span></span></span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="color: #783f04; font-size: x-large;"><em>Natalia María Cancelas</em></span></span></span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><em><span style="color: #783f04; font-size: large;">(6 horas)</span></em></span></span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="color: #783f04; font-size: large;"><em>Jueves 13 de noviembre, de 4:00 pm a 8:00 pm y</em></span></span></span><br />
<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><em><span style="color: #783f04; font-size: large;">Viernes 14 de noviembre, de 4:30 pm a 6:30 pm</span></em></span></span><br />
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="color: #783f04; font-size: x-large;"><em>Precio: 36 euros</em></span></span></span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><em><span style="color: #783f04; font-size: large;">(Reserva: 10 euros)</span></em></span></span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="font-size: large;"><span style="color: #783f04;"><em>Aprende a elaborar estas tradicionales y deliciosas tartas, en un taller totalmente práctico, donde cada participante elaborará sus tres mini tartas para disfrutarlas en casa...!!!</em></span><br /><em><span style="color: #783f04;"></span></em></span></span></span><br />
<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><strong><em><span style="color: #783f04;"><span style="color: #741b47; font-size: large;">Tres Chocolates</span> </span></em></strong></span></span><br />
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><strong><em><span style="color: #741b47; font-size: large;">Mousse de naranja</span></em></strong></span></span><br />
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<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><span style="color: #4c1130; font-size: large;"><strong><em>Tiramisú</em></strong></span></span></span><br />
<span style="color: #a64d79; font-size: medium;"><span style="color: #351c75;"><strong><em><span style="color: #4c1130;">con bizcocho de soletilla que aprenderás a hacer en el taller</span></em></strong></span></span><br />
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-45682701203657787392014-09-21T15:33:00.000-07:002014-10-14T00:52:20.470-07:00Talleres de octubre....<div style="text-align: center;">
<span style="color: #a64d79; font-size: x-large;"><strong><em>1. Taller de Flores de Azúcar</em></strong></span></div>
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<span style="color: #c27ba0; font-size: large;"><em>Iniciación</em></span></div>
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<span style="color: #783f04; font-size: large;"><em><strong>Iníciate en el mundo de las flores de azúcar para decorar tus tartas con hermosos bouquets.</strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Jvwm3fO4o86-rabgeLTDmAPXYYmPF595yh3gLotzr6b-hMdnTIGpUL1yMZZ-2nq9m1y1suXY6B7g6EKQHeJqpPcwT5ZjARxUOUeYQsW58uUwW77FbIJSdE976fzRyIQC1t_2jT1N5Tw/s1600/flores+tetera3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Jvwm3fO4o86-rabgeLTDmAPXYYmPF595yh3gLotzr6b-hMdnTIGpUL1yMZZ-2nq9m1y1suXY6B7g6EKQHeJqpPcwT5ZjARxUOUeYQsW58uUwW77FbIJSdE976fzRyIQC1t_2jT1N5Tw/s1600/flores+tetera3.jpg" height="640" width="480" /></a></div>
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<em><span style="color: #a64d79; font-size: large;">Llévate esta hermosa tetera con un bouquet de flores hecho por ti....</span></em></div>
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<strong><em><span style="color: #741b47; font-size: large;">Aprenderás a hacer ...</span></em></strong></div>
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<span style="color: #a64d79; font-size: large;"><em><strong>Rosas y Prímulas (Primrose)</strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfLwFv-fjWf1SKswISMa3NBVj7gh6zm1lIKwvhJ_P3sqruEI6g4nTxOADO2Opk3TsfJ1jAsfAgL-tBtYfIPW1lPfmAxXO_Pud8hvDTxK6kpkMJqO5twzP37EKa3gYy2LjzcCfhOnh6t0/s1600/flores+tarta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfLwFv-fjWf1SKswISMa3NBVj7gh6zm1lIKwvhJ_P3sqruEI6g4nTxOADO2Opk3TsfJ1jAsfAgL-tBtYfIPW1lPfmAxXO_Pud8hvDTxK6kpkMJqO5twzP37EKa3gYy2LjzcCfhOnh6t0/s1600/flores+tarta3.jpg" height="640" width="480" /></a></div>
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<span style="color: #a64d79; font-size: large;"><em><strong>Narcisos (Daffodil)</strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYI2NHnLC5H12KbqWy2Cngq8TMv0dNk2T3dvHVSbMkV0xXKSfUjHAX8vbvCOJE0FUCg1DHgVYTx0R2kOuuyLdzF6WLycrvNdtAlB_oTeWrN9DZhs6x4qXmNvTh67yIyOlU8NEEDrIMX8/s1600/flores+tarta9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYI2NHnLC5H12KbqWy2Cngq8TMv0dNk2T3dvHVSbMkV0xXKSfUjHAX8vbvCOJE0FUCg1DHgVYTx0R2kOuuyLdzF6WLycrvNdtAlB_oTeWrN9DZhs6x4qXmNvTh67yIyOlU8NEEDrIMX8/s1600/flores+tarta9.jpg" height="640" width="480" /></a></div>
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<span style="color: #a64d79; font-size: large;"><em><strong>Fresia (Freesia)</strong></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnzCyKwi7UJVSo_7mSASvhajUX2r047GumCLRcSad1Fky1k7RXMPStT4IQZpZ3i1eF6W4SkVDQBfE9T72X4BJFVgWUMN-1-cv9m3_gV6-SvIbNvFKRwzkfStfGw-LmzT5R4pmPTtAg3w/s1600/flores+tarta11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnzCyKwi7UJVSo_7mSASvhajUX2r047GumCLRcSad1Fky1k7RXMPStT4IQZpZ3i1eF6W4SkVDQBfE9T72X4BJFVgWUMN-1-cv9m3_gV6-SvIbNvFKRwzkfStfGw-LmzT5R4pmPTtAg3w/s1600/flores+tarta11.jpg" height="640" width="480" /></a></div>
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<em><strong><span style="color: #a64d79; font-size: large;">Petunia y Petunia doble</span></strong></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3oNAxs4Cj4689LXsgN3gh1Jg5zPvZ0sB1orQ8xi0ItCGgh9HSE3hHW0ceptY8ApxH43F_LhFbdLvlpxPa9P_r8RyGzKyatGLg1iCSO0LYP_vCD4BAOw8DfY1OtfklPG_up_LpsHSDUM/s1600/flores+tetera7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3oNAxs4Cj4689LXsgN3gh1Jg5zPvZ0sB1orQ8xi0ItCGgh9HSE3hHW0ceptY8ApxH43F_LhFbdLvlpxPa9P_r8RyGzKyatGLg1iCSO0LYP_vCD4BAOw8DfY1OtfklPG_up_LpsHSDUM/s1600/flores+tetera7.jpg" height="640" width="480" /></a></div>
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<em><strong><span style="color: #a64d79; font-size: large;">Blossom spray, hojas y bulbos para rellenar tus bouquets</span></strong></em></div>
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<span style="color: #741b47; font-size: large;"><em><strong>Fecha y horario</strong></em></span></div>
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<strong><em><span style="color: #741b47; font-size: large;">Este taller se desarrolla en dos días:</span></em></strong></div>
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<span style="font-size: large;"></span> </div>
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<span style="color: #a64d79; font-size: large;"><em>Sábado 11 de octubre, de 5:00 pm a 10:00 pm y el </em></span></div>
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<span style="color: #a64d79; font-size: large;"><em>Domingo 12 de octubre, de 10:30 am a 1:30 pm</em></span></div>
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<span style="font-size: large;"><em><span style="color: #741b47;"><strong>Costo:</strong> <strong>60 euros</strong></span></em></span></div>
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<em><span style="color: #a64d79; font-size: large;">(Reserva: 10 euros)</span></em></div>
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<em><span style="color: #a64d79; font-size: large;">Todos los materiales incluidos</span></em></div>
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<em><span style="color: #a64d79; font-size: large;"><strong>Reserva tu plaza enviando un correo a </strong><a href="mailto:allforcakespontevedra@gmail.com">allforcakespontevedra@gmail.com</a></span></em></div>
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<em><span style="color: #a64d79; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></div>
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<em><span style="color: #a64d79; font-size: large;"><strong>_____________________________________________________</strong></span></em></div>
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<span style="color: #a64d79; font-size: large;"><span style="background-color: white; color: #20124d; font-size: x-large;"><strong><em>2. Taller de Cupcakes</em></strong></span></span></div>
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<span style="color: #a64d79; font-size: large;"><span style="color: #351c75;"><em><strong>Halloween</strong></em></span></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #351c75;">Nivel básico</span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #351c75; font-size: small;">Aprende a elaborar, hornear y decorar cupcakes con fondant y buttercream</span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #351c75; font-size: small;">Decoración con 4 técnicas de boquilla, moldes de silicona, cortadores y modelado </span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #351c75; font-size: small;">Se entrega completo dossier con recetas</span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><span style="color: #741b47; font-size: large;"><em><strong>Fecha y horario</strong></em></span></span></div>
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<span style="color: #a64d79; font-size: large;"><span style="color: #a64d79; font-size: large;"><em>Sábado 18 de octubre, de 5:00 pm a 10:00 pm </em></span></span></div>
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<span style="color: #a64d79; font-size: large;"><span style="font-size: large;"><em><span style="color: #741b47;"><strong>Costo:</strong> 5<strong>0 euros</strong></span></em></span></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #a64d79; font-size: large;">(Reserva: 10 euros)</span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em>Todos los materiales incluidos</em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #a64d79; font-size: large;"><strong>Reserva tu plaza enviando un correo a </strong><a href="mailto:allforcakespontevedra@gmail.com">allforcakespontevedra@gmail.com</a></span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #a64d79; font-size: large;">Una vez confirmada la plaza, se debe pagar la reserva (10 euros) dentro de los siguientes 3 días continuos. En caso de no recibirse el pago dentro del tiempo indicado, se cancela la reserva sin aviso y se asigna la plaza a la siguiente persona en lista de espera. La reserva no se devuelve excepto en el caso de cancelación del taller por causas de All for Cakes.</span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><em><span style="color: #a64d79; font-size: large;"><strong>_____________________________________________________</strong></span></em></span></div>
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<span style="color: #a64d79; font-size: large;"><span style="color: #351c75;"><span style="color: #a64d79; font-size: x-large;"><strong><em>3. Programa de Repostería Tradicional</em></strong></span></span></span></div>
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<em><span style="color: #c27ba0;"><span style="color: #4c1130; font-size: x-large;"><strong>Las tartas de siempre</strong></span> </span></em><br />
<em><span style="color: #c27ba0;"><strong>Dictado por: Natalia María Cancelas</strong></span></em></div>
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<span style="color: #783f04; font-size: large;"><em><strong>Aprende a elaborar estas tradicionales y deliciosas tartas, en un taller totalmente práctico, donde cada participante elaborará sus tres mini tartas para disfrutarlas en casa...!!!</strong></em></span><br />
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<strong><em><span style="color: #783f04;">Selecciona el horario que mejor te convenga (mañana o tarde)</span></em></strong><br />
<strong><em><span style="color: #783f04;">El taller es de dos días continuos</span></em></strong><br />
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<strong><em><span style="color: #783f04;">Precio: 36 euros</span></em></strong><br />
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<strong><em><span style="color: #783f04;"><span style="color: #741b47; font-size: x-large;">Tres Chocolates</span> </span></em></strong><br />
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<strong><em><span style="color: #783f04;"></span></em></strong><br />
<strong><em><span style="color: #741b47; font-size: x-large;">Mousse de naranja</span></em></strong><br />
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<span style="color: #4c1130; font-size: x-large;"><strong><em>Tiramisú</em></strong></span><br />
<strong><em><span style="color: #4c1130;">con bizcocho de soletilla que aprenderás a hacer en el taller</span></em></strong><br />
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<span style="color: #4c1130;">Interesados enviar correo a </span><a href="mailto:allforcakespontevedra@gmail.com"><span style="color: #4c1130;">allforcakespontevedra@gmail.com</span></a><span style="color: #4c1130;"> indicando el horario de preferencia (mañana o tarde)</span>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com2tag:blogger.com,1999:blog-8666166427094007148.post-15432845432724579542014-09-08T04:21:00.003-07:002014-09-08T05:24:49.528-07:00El dulce típico del Festival del Medio Otoño....<div style="text-align: center;">
<b><span style="color: #783f04; font-size: x-large;"><em>Mooncake</em></span></b></div>
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<em><span style="color: #783f04;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">El </span></span><b><span style="font-size: small;">mooncake </span></b><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">o pastel de luna es un postre tradicional chino que se disfruta durante el Festival del Medio Otoño (Zhongqiujie). El festival está dedicado al culto lunar y la observación de la luna, cuando los mooncakes se consideran un manjar indispensable. Los mooncakes se ofrecen entre amigos o en reuniones familiares durante la celebración de la fiesta. </span></span></span></em></div>
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<em><span style="color: #783f04;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">Aunque existen muchas variantes en función de la región de China donde se haga, tradicionalmente el mooncake está relleno de </span></span><b><span style="font-size: small;">pasta de loto</span></b><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">; esta pasta proviene de la cocción de las semillas de loto hasta convertirlo en una masa moldeable y azucarada (también la venden ya preparada). Es un ingrediente muy habitual en la repostería de China. En España es difícil conseguir ese ingrediente, inclusive en tiendas especializadas en productos asiáticos, por lo tanto y para conservar la integridad de los sabores orientales, proponemos una versión rellena con </span></span><b><span style="font-size: small;">anko </span></b><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">(pasta de judía dulce), que es tremendamente popular en la repostería japonesa (y asiática). </span></span></span></em></div>
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<em><span style="color: #783f04;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">El anko proviene de un tipo de judía, el </span></span><b><span style="font-size: small;">azuki</span></b><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">, también llamada frijol rojo, poroto o soja roja. Esta legumbre tiene un ligero sabor dulce, lo que la hace el ingrediente básico para muchos postres en oriente. Esta receta tiene tres fases: el relleno, la masa y la preparación de los mooncakes.</span></span></span></em></div>
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<b><span style="color: #783f04; font-size: small;"><em>Para el relleno (Anko): </em></span></b><br />
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<em><span style="color: #783f04;"><b><span style="font-size: x-small;">Figura 1</span></b><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;">. Semillas de azuki y azúcar. Ingredientes para el relleno (anko) </span></span></span></em></div>
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<span style="color: #783f04;"><em><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><strong>Ingredientes</strong></span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><strong>:</strong> </span></span></em></span><br />
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230 gr de judías azuki. </em></span><br />
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</em></span><span style="color: #783f04;"><em> 200 gr de azúcar blanca granulada </em></span><br />
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</em></span><span style="color: #783f04;"><em> 1 cucharadita de sal</em></span> <br />
</span></span><span style="color: #783f04;"><em><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><strong>Procedimiento</strong></span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><strong>:</strong> </span></span></em></span><br />
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<span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="color: #783f04;"><em>1. Lava con abundante agua los azuki. </em></span></span></span></div>
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<span style="color: #783f04;"><em>2. En una olla echa los azuki con abundante agua y calienta a fuego fuerte hasta que hierva. Baja a fuego medio y cuécelos 10 minutos (olla tapada para mantener el calor y la humedad). Escurre los azuki. </em></span></div>
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<span style="color: #783f04;"><em>3. Pon de nuevo los azuki en la olla y agrega 1 litro de agua (4 tazas). Con fuego fuerte hasta que empiece a hervir, en ese momento le bajamos la temperatura al mínimo para que se cuezan durante una hora, hasta que se hayan ablandado (olla tapada en todo el proceso). </em></span></div>
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<span style="color: #783f04;"><em>4. Luego de una hora de cocción, le quitamos el líquido que queda en la olla y añadimos el azúcar y la sal. </em></span></div>
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<span style="color: #783f04;"><em>5. Removemos y cocemos a fuego lento hasta que se espesen (olla abierta). Es importante en este proceso remover continuamente para eliminar los excesos de agua y que se distribuya bien el azúcar. Recuerden que buscamos una pasta moldeable para usar de relleno. </em></span></div>
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<span style="color: #783f04;"><em>6. El último paso es opcional: triturar la pasta de anko. Estéticamente en el mooncake se ve mejor una pasta uniforme, pero como les señalamos si prefieren, pueden usarlo directamente. </em></span></div>
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<span style="color: #783f04;"><em>7. Dejar enfriar la pasta de anko. Mientras se enfría pueden ir haciendo la masa (próxima fase). </em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cA2E_Ce_sO2Or31-jop6gDTaA0zRyXgNmwSNVYvRiOi44jXpM9HjSDI48q0zks8yG1YJDF6SKeA3HIXCqLSZaR8b5I-MjH3VCdUwI06ZK6npf4suakD59kEe-SBBuZSr8oUGmZ4GEhU/s1600/ANKO_A~2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cA2E_Ce_sO2Or31-jop6gDTaA0zRyXgNmwSNVYvRiOi44jXpM9HjSDI48q0zks8yG1YJDF6SKeA3HIXCqLSZaR8b5I-MjH3VCdUwI06ZK6npf4suakD59kEe-SBBuZSr8oUGmZ4GEhU/s1600/ANKO_A~2.PNG" height="640" width="640" /></a></div>
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<span style="color: #783f04; font-size: x-small;"><em>Figura 2</em></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;"><em><span style="color: #783f04;">. Anko o pasta de azuki antes y después de triturar</span></em> </span></span></div>
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<em><span style="color: #783f04;">Para la masa:</span></em> </div>
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</span><i><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"></span></span></i><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"></span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="color: #783f04; font-family: Calibri,Calibri; font-size: small;"><i><strong>Ingredientes</strong></i></span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"><strong><span style="color: #783f04;">:</span></strong> </span></span><br />
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<em><span style="color: #783f04;">150 gr de harina normal </span></em></div>
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<em><span style="color: #783f04;">100 gr de Golden Syrup </span></em></div>
<em><span style="color: #783f04;">40 gr de aceite de girasol </span></em><br />
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</span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"></span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;"></span></span><em><span style="color: #783f04;"><strong><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">Procedimiento</span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">: </span></span></strong></span></em><br />
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<span style="font-size: small;"><em><span style="color: #783f04;"> </span></em><br />
<em><span style="color: #783f04;">1. En un cuenco mezclar el Golden Syrup y el aceite hasta lograr una mezcla homogénea. </span></em><br />
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<em><span style="color: #783f04;">2. Luego añadimos la harina poco a poco y amasamos hasta formar una bola uniforme. Dejamos</span></em> <em><span style="color: #783f04;">tapada la masa en film transparente (para que no se seque) durante media hora.</span></em> <br />
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<span style="color: #783f04; font-size: x-small;"><em>Figura 4</em></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;"><em><span style="color: #783f04;">. Proceso de mezcla para la masa</span></em> </span></span></div>
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<em><span style="color: #783f04;">Preparación de los mooncakes:</span></em> </div>
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<span style="font-family: Calibri,Calibri; font-size: small;"><span style="color: #783f04; font-family: Calibri,Calibri; font-size: small;"><em>1. Precalentamos el horno a 170º C. </em></span></span></div>
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<em><span style="color: #783f04;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">2. Hacemos 12 bolitas uniformes con la pasta de anko, de unos 35 gramos aproximadamente. </span></span><b><span style="font-size: small;">Nota</span></b><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">: las proporciones de este punto dependen del molde de mooncake utilizado, en nuestro caso utilizamos los moldes que tenemos en tienda, tanto el de silicona como el molde tradicional de madera. </span></span></span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF-ksoaTuM8BNRUs19IqichKAC8apyAvPrtxfuWe_IRLs_mp4VIdg7IGSgVG88qvXTBo1azTSmSVwTvJkIlvMnVvREFumAGYF90s6qW-ijZkBzNzAwXetN9ZgSETp5jS3dmxHeab40jg/s1600/molde+mooncake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEF-ksoaTuM8BNRUs19IqichKAC8apyAvPrtxfuWe_IRLs_mp4VIdg7IGSgVG88qvXTBo1azTSmSVwTvJkIlvMnVvREFumAGYF90s6qW-ijZkBzNzAwXetN9ZgSETp5jS3dmxHeab40jg/s1600/molde+mooncake.JPG" height="470" width="640" /></a></div>
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<span style="color: #783f04; font-size: x-small;"><b><em>Figura 5</em></b></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;"><em><span style="color: #783f04;">. Moldes de mooncakes disponibles en All for Cakes</span></em> </span></span></div>
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<em><span style="color: #783f04;">3. Luego hacemos 12 bolitas uniformes con la masa del mooncake de 20 gr.</span></em> <br />
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<span style="color: #783f04; font-size: x-small;"><em>Figura 6</em></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;"><em><span style="color: #783f04;">. Bolas de masa y relleno de los mooncakes</span></em> </span></span></div>
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<em><span style="color: #783f04;">4. A cada bolita de masa la enharinamos, para poder moldearla con más comodidad. </span></em></div>
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<em><span style="color: #783f04;">5. Aquí viene el verdadero proceso de creación de los mooncakes, tenemos que hacer una tortita con las manos, y poner en el centro el relleno, haciendo movimientos suaves y circulares para cubrir con delicadeza y firmeza. En las fotos pueden ver todos los pasos. Lo importantes es cubrir bien el relleno, no dejando fracturas en la masa, ni imperfecciones. Luego enharinamos nuevamente la bola y está lista para ser prensada en los moldes.</span></em></div>
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<span style="font-size: x-small;"><strong>Figura 7</strong>. Proceso de formación de los mooncakes </span></div>
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<em><span style="color: #783f04;"><span style="font-size: xx-small;">Pueden ver en el siguiente enlace un video de youtube con todo el proceso de los mooncakes. Es muy útil sobre todo para entender la técnica de formación del mooncake. </span><span style="font-size: x-small;">http://www.youtube.com/watch?v=AWhrznjfeJI&feature=em-subs_digest-vrecs </span></span></em></div>
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<em><span style="color: #783f04;">6. Una vez que tenemos la bola de masa con el relleno enharinada, está lista para ser prensada en el molde de vuestra preferencia. Hay que presionar firme, para garantizar que el diseño queda bien, pero con delicadeza para evitar que se rompa la masa y se salga el relleno. Con nuestros moldes de silicona tienes dos opciones, o bien utilizarlo como prensa exclusivamente o incluso dejar los mooncakes en su interior para hornear. Nosotros lo utilizamos solo como molde para garantizar que quede el color uniforme. Puedes ver en las fotografías el proceso.</span></em> </div>
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<span style="font-size: x-small;"><b>Figura 8</b></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;">. Proceso de formación de los mooncakes en los moldes de silicona y madera </span></span></div>
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<em><span style="color: #783f04;">7. Ya cuando tienes todos los mooncakes hechos, los ponemos en una bandeja con papel de horno. Cuando los tengas todos presentados, los bañamos con un poco de agua en spray, esto sirve para hidratar la masa y que no se rompan con la dilatación del relleno (por el calor del horno). </span></em></div>
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<span style="color: #783f04; font-size: x-small;"><em>Figura 9</em></span><span style="font-family: Calibri,Calibri; font-size: x-small;"><span style="font-family: Calibri,Calibri; font-size: x-small;"><em><span style="color: #783f04;">. Mooncakes en la bandeja de horno antes de su cocción</span></em> </span></span></div>
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<em><span style="color: #783f04;"> 8. Con el horno precalentado a 170 º C dejamos los mooncakes durante 10 minutos. Una vez transcurrido este tiempo, sacarlos del horno y dejarlos enfriar por 20 minutos. Esto es para controlar la dilatación del relleno y que no se nos rompan los mooncakes. </span></em></div>
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<em><span style="color: #783f04;"><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">9. Finalmente, hacemos una última hornada de unos 10-12 minutos más hasta que se doren ligeramente por arriba</span></span><span style="font-family: Calibri,Calibri; font-size: xx-small;"><span style="font-family: Calibri,Calibri; font-size: xx-small;">2</span></span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">. Y listo, a disfrutar vuestros mooncakes, que pueden acompañan con té o café.</span></span></span></em></div>
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<em><span style="color: #783f04;"><span style="font-size: small;">Nota final: </span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">En China se dejan reposar de un día para otro en un recipiente hermético. Efectivamente, la masa adquiere una textura ideal para consumir uno o dos días después de su elaboración, no obstante los pueden comer el mismo día. </span></span></span></em></div>
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<em><span style="color: #783f04;">Todos los ingredientes incluidos el azuki, golden syrup y los moldes de mooncakes los tienen en nuestra tienda.</span></em> </div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-6661344865794798702014-07-30T13:47:00.003-07:002014-07-30T13:47:26.500-07:00Postre de temporada....<div style="text-align: center;">
<span style="color: #741b47; font-size: x-large;"><strong><em>Clafoutis de Cerezas</em></strong></span></div>
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<span style="color: #a64d79;">Deliciosa, ligera, fácil y rápida</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FucWCKOPa82I-7zQysYFEA-5RKLH7l7tsS10cPjVSdZDxIr3A9UtVixRE-uHbqQ2MrPSQ6a-rPlvigTM8tmpnG2xHijWbSYlgcF9ru_JSmOS5yrAEbK_BapfArXTsU5Or4IQu57o2is/s1600/cla12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FucWCKOPa82I-7zQysYFEA-5RKLH7l7tsS10cPjVSdZDxIr3A9UtVixRE-uHbqQ2MrPSQ6a-rPlvigTM8tmpnG2xHijWbSYlgcF9ru_JSmOS5yrAEbK_BapfArXTsU5Or4IQu57o2is/s1600/cla12.jpg" height="480" width="640" /></a></div>
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<em><span style="color: #741b47; font-size: large;">Estaba ansiosa por hacer esta tarta antes de que se acabara la temporada de cerezas. </span></em></div>
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<em><span style="color: #741b47; font-size: large;">En este momento hay miles de versiones en internet...cuál es la versión original? no lo sé, por lo que me decidí por la versión de un libro clásico de la repostería francesa....el resultado, genial...!!! </span></em></div>
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<em><span style="color: #741b47; font-size: large;">Una tarta super liviana, nada empalagosa, refrescante y facilísima de hacer. Una tarta con consistencia de flan, de hecho a este tipo de tarta las clasifican como <strong>Flanes de</strong> <strong>Fruta</strong>. La recomiendo....</span></em></div>
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<em><span style="color: #741b47; font-size: large;">Ingredientes</span></em></div>
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<em><span style="color: #741b47; font-size: large;">650 gramos de cerezas sin hueso</span></em></div>
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<em><span style="color: #741b47; font-size: large;">1 1/2 taza de leche</span></em></div>
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<em><span style="color: #741b47; font-size: large;">1/3 taza de azúcar</span></em></div>
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<em><span style="color: #741b47; font-size: large;">3 huevos</span></em></div>
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<em><span style="color: #741b47; font-size: large;">1 cucharadita de vainilla en pasta</span></em></div>
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<em><span style="color: #741b47; font-size: large;">1/2 taza de harina todo uso</span></em></div>
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<em><span style="color: #741b47; font-size: large;">En el bol de la batidora mezcla durante 2 a 3 minutos todos los ingredientes, excepto las cerezas.</span></em></div>
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<em><span style="color: #741b47; font-size: large;">Yo utilicé el molde <strong>Dúo Springform de Lekué</strong>, de 23 cms, por lo que no tuve que engrasarlo. Si quieres que la tarta te quede un poco más alta, utiliza uno de menor diámetro.</span></em></div>
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<em><span style="color: #741b47; font-size: large;">Cubre el fondo del molde con un poco de la mezcla y hornea unos 4 minutos a fin de cuajar la base de la tarta.</span> </em></div>
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<em><span style="color: #741b47; font-size: large;">Retira del horno y ahora coloca la mitad de la mezcla, las cerezas y cubre con el resto. Espolvorea con un poco de azúcar.</span> </em></div>
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<em><span style="color: #741b47; font-size: large;">Al horno, precalentado a 170 grados, 45 minutos o hasta que al introducir un cake tester salga limpio.</span></em></div>
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<em><span style="color: #741b47; font-size: large;">Déjala enfriar en la rejilla.....</span></em></div>
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<em><span style="color: #741b47; font-size: large;"> Tibia o fría de la nevera, es igualmente deliciosa....</span></em></div>
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<em><span style="color: #741b47; font-size: large;">Si les digo que yo sóla me comí la mitad de la tarta no me lo van a creer, así que olviden el comentario......</span></em></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-65092555760649042792014-07-29T09:58:00.000-07:002014-07-29T09:58:11.882-07:00Estamos cumpliendo dos años... !!!<div style="text-align: center;">
<span style="color: #741b47; font-size: x-large;"><em><strong>Y queremos celebrarlo contigo...!!!</strong></em></span></div>
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<span style="color: #741b47; font-size: large;"><strong><em>Consulta aquí las bases de la promoción...!!!</em></strong></span> </div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><em><span style="color: #783f04;">¡Celebramos 2 años desde nuestra apertura! Y además
estrenamos nuevo bajo comercial, a tan solo dos bajos del anterior, un nuevo
espacio más grande donde podrás apreciar mejor nuestra amplia variedad de
productos organizados por temas (ingredientes, cortadores, moldes, pan y pasta,
helados, chocolate, etc.).<o:p></o:p></span></em></span></span></div>
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<em><span style="color: #783f04;">
</span></em></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><em><span style="color: #783f04;">Por esta celebración, por ustedes y para ustedes, nuestros
clientes y amigos os traemos una promoción de apertura: desde el 28 de julio,
por <b style="mso-bidi-font-weight: normal;">cualquier compra en la tienda física</b>
fantásticos <b style="mso-bidi-font-weight: normal;">regalos para tu cocina</b>: hermosas
tazas de té, café y mini cocottes de cerámica para cocinar al horno, ¡limitado
a las primeras 100 compras de nuestro nuevo bajo! Sin desdes. <o:p></o:p></span></em></span></span></div>
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<em><span style="color: #783f04;">
</span></em></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><em><span style="color: #783f04;">Y la <b style="mso-bidi-font-weight: normal;">tienda online</b>,
se une a esta celebración regalando por cualquier compra un <b style="mso-bidi-font-weight: normal;">mini molde de animales para tartas</b> de
la marca Ibili, limitado a 100 unidades. ¿Van a dejar pasar esta oportunidad? <o:p></o:p></span></em></span></span></div>
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<em><span style="color: #783f04;">
</span></em></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><em><span style="color: #783f04;">Están todos cordialmente invitados a conocer vuestro nuevo
bajo. Muchas gracias por la confianza depositada estos años… <o:p></o:p></span></em></span></span></div>
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<em><span style="color: #783f04;">
</span></em></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><em><span style="color: #783f04;">¡Y ahora a cocinar y disfrutar de los sabores de la vida!<o:p></o:p></span></em></span></span></div>
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<em><span style="color: #783f04;">
</span></em></div>
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<span style="font-family: Calibri;"><em><span style="color: #783f04;"><u><span style="font-size: 12pt; line-height: 115%;">Condiciones de la promoción</span></u><span style="font-size: 12pt; line-height: 115%;">: <b style="mso-bidi-font-weight: normal;">sin compra
mínima</b>, regalo aleatorio garantizado limitado a las primeras 100 compras en
tienda física y 100 compras en la tienda online, permitido <b style="mso-bidi-font-weight: normal;">un solo regalo por cliente</b>. Promoción válida hasta agotar
existencias y solo durante el mes de julio y agosto del 2014. <o:p></o:p></span></span></em></span></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-56131118266287231072014-06-26T16:22:00.003-07:002014-06-26T16:24:31.493-07:00UN LIBRO - UNA RECETA<div style="text-align: center;">
<span style="color: #4c1130; font-size: x-large;"><em><strong>Tartaletas de Arándanos</strong></em></span></div>
<div style="text-align: center;">
<span style="color: #a64d79; font-size: large;"><em>Del libro: Delicias en Miniatura</em></span></div>
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<em><span style="color: #741b47; font-size: large;">Nota: mejor si previamente se rellena la tartaleta con un poco de crema pastelera.....</span></em></div>
All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-14076908814803192352014-03-24T16:12:00.000-07:002014-03-24T16:12:56.040-07:00<div style="text-align: center;">
<span style="color: #274e13;"> </span><span style="color: #783f04; font-size: large;"><em><strong>Té Matcha para repostería</strong></em></span></div>
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<span lang=""></span><span style="color: #211f1f;"><div style="text-align: center;">
<span style="color: #274e13; font-size: x-large;"><em><strong>Castella de té Matcha</strong></em></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-size: large;"><em><strong>(matcha kasutera)</strong></em></span></div>
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<strong><em><span style="color: #274e13; font-size: large;"></span></em></strong> </div>
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<em>Os traemos la receta del famoso bizcocho japonés de té verde (kasutera) que en origen histórico, llegó a Japón por los mercaderes portugueses. La técnica del bizcocho esponjoso proviene de España (Castella del reino de Castilla) y fue en Nagasaki donde modificaron esta receta adaptándolo a su gusto por el té verde. </em></div>
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</em><br />
<div align="JUSTIFY">
<em>Es un bizcocho muy esponjoso y la utilización de té verde en polvo o matcha, es muy común en Japón. Le otorga un sabor único, además de una coloración verde natural sin colorantes. En su origen, el matcha es un té verde en polvo, utilizado durante la ceremonia del té japonés; en las últimas décadas es muy común su utilización en bebidas, postres e incluso como condimento de alimentación. </em></div>
<em>
</em><br />
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<em>El té verde tiene unas propiedades muy beneficiosas para nuestro organismo, ya que es un antioxidante natural que previene muchas enfermedades cardíacas, ayuda a eliminar numerosas toxinas y desechos del cuerpo. Como verán este postre en bajo en calorías, usa poca harina y poca azúcar, centrando sus sabores en las proteínas del huevo y las propiedades del té verde. Manos a la obra:</em> </div>
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<em><b>Figura 1.</b> Ingredientes necesarios para el Castella de té verde.</em><em> </em></div>
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<em><strong>Ingredientes:</strong></em></div>
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<em></em> </div>
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<em>3 huevos (temperatura ambiente).</em></div>
<em>
</em><div align="JUSTIFY">
<em>60 gr de azúcar granulado blanco.</em></div>
<em>
</em><div align="JUSTIFY">
<em>50 gr de harina de trigo con levadura. </em></div>
<em>
</em><div align="JUSTIFY">
<em>2 cucharadas de miel. </em></div>
<em>
</em><div align="JUSTIFY">
<em>3 cucharadas de agua caliente.</em></div>
<em>
</em><div align="JUSTIFY">
<em>1 cucharada de matcha (te verde en polvo).</em></div>
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<em></em></div>
<span lang=""><em> </em><br />
<em><strong>Procedimiento:</strong></em> <br />
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<span lang=""></span><span style="font-size: small;"><div align="CENTER">
<em><b>Figura 2.</b> Molde cuadrado engrasado y cubierto con papel de horno.</em></div>
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<em> </em></div>
<dir><em>
</em><div align="JUSTIFY">
<em>1. Utilizamos un <u>molde PME cuadrado de 15 cm</u>, que engrasamos con mantequilla y cubrimos con papel de horno. Precalentar el horno a 160 ºC.</em></div>
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<em></em> </div>
<em>
</em><div align="JUSTIFY">
<em>2. En un recipiente grande tamizamos la harina; dejar aparte.</em></div>
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<em>
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<em>3. Luego separamos las claras y las yemas de los huevos</em>.</div>
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<em><b>Figura 3.</b> Separar las claras y yemas de los huevos.</em></div>
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<em> </em></div>
<dir><em>
</em><div align="JUSTIFY">
<em>4. En otro recipiente poner las claras de huevo y hacerlas llegar a punto de nieve con una batidora, luego agrega poco a poco el azúcar y seguir batiendo, hasta que tengas un merengue suave y bien montado. </em></div>
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<em></em> </div>
<em>
</em><div align="JUSTIFY">
<em>5. Cuando tengas el merengue empieza a poner las yemas de huevo, una a una, hasta que estén bien combinadas. </em></div>
<div align="JUSTIFY">
<em></em> </div>
<em>
</em><div align="JUSTIFY">
<em>6. Luego, agrega la harina y mezcla pero con una espátula manual, de esa forma, mantienes la consistencia del merengue. Haz movimiento circulares hasta mezclar bien el merengue con la harina. Deja aparte el recipiente.</em></div>
<div align="JUSTIFY">
<em></em> </div>
<em>
</em><div align="JUSTIFY">
<em>7. Con una cucharada de agua caliente, mezcla la miel, en un pequeño recipiente hasta que esté uniforme. Luego agrégalo a la masa y mezcla bien.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFiIuNYBUwsLlEs_YDx25rzM8Ddfv_xqnYZwBCPPv0h-VjVoWB8XF6hfZqSJjD7XdPZt93__EC8t67XVA_XfOTTRebWE1LwwzXAzdac6Bj863o-PN2mbNA0S4KjJ_V6dmXmWosOA3fN4/s1600/castella3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFiIuNYBUwsLlEs_YDx25rzM8Ddfv_xqnYZwBCPPv0h-VjVoWB8XF6hfZqSJjD7XdPZt93__EC8t67XVA_XfOTTRebWE1LwwzXAzdac6Bj863o-PN2mbNA0S4KjJ_V6dmXmWosOA3fN4/s1600/castella3.jpg" height="640" width="640" /></a></div>
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<span lang=""></span><span style="font-size: small;"><div align="CENTER">
<em><b>Figura 4.</b> Diluir la miel en una cucharada de agua y agregar a la masa.</em></div>
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<em> </em></div>
<dir><em>
</em><div align="JUSTIFY">
<em>8. En un recipiente pequeño, poner dos cucharadas de agua caliente y agrega el té verde en polvo o matcha (leer nota final). Mezclar bien.</em></div>
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</span><span lang=""></span><span style="font-size: small;"><div align="CENTER">
<em><b>Figura 5.</b> Diluir el matcha en dos cucharadas de agua y agregar a la masa. Observen el bello color natural del té verde en polvo.</em></div>
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</em><div style="text-align: justify;">
<em></em> </div>
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<em>9. Una vez que tienen la masa lista, pueden ponerla con cuidado en el molde cuadrado. Deberán de tener una masa verde clara, como pueden ver en las fotos: </em></div>
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<em><b>Figura 6.</b> Masa del bizcocho de té verde listo para ir al horno.</em></div>
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<em>10. Ponerlo en el horno precalentado a 160 ºC por 40 minutos aproximadamente. La idea es que obtenga un color marrón intenso en las capas exteriores y que se separe del molde por los lados. </em></div>
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<em>
</em><em>11. Una vez que esté listo, deben sacarlo, quitar el papel de horno y poner el Castella en film transparente, cubrirlo bien y colocar en el frigorífico por lo menos 2 horas. La idea de este proceso es conservar su humedad recién salido del horno y que no se reseque. </em></div>
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<em>12. De esa forma cuando lo saquen de la nevera tendrá la humedad ideal para este tipo de bizcocho.</em> </div>
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<span lang=""></span><span style="font-size: small;"><div align="CENTER">
<em><b>Figura 7.</b> Castella de matcha al salir del horno.</em></div>
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<em>Fíjense que no es un bizcocho "sólido" es muy esponjoso; la idea es obtener las capas exteriores de un color marrón dorado y el precioso verde natural del matcha en el interior. Para una presentación más elegante, dividan el Castella en porciones rectangulares de igual tamaño. </em></div>
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</em></div>
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<em>Es un postre ideal, ligero, con poca azúcar, y un sabor único que le otorga el matcha. Acompañen con té verde y tendrán una merienda espectacular. Os dejamos una última foto, de presentación final del castella en un sushi geta, que es una tradicional tabla de madera para presentar el sushi, con hojas de té verde para adornar este espectacular postre japonés.</em> </div>
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<b>Figura 8.</b> Castella de matcha presentado en una sushi geta y adornado con hojas de té verde.</div>
<em> </em><br />
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<em>Notas y consejos:</em></div>
<em> </em><br />
<dir><em>
</em><dir><em>
</em><div align="JUSTIFY">
<em>Siempre es bueno tamizar o diluir en agua el té verde o matcha, ya que al venir en polvo, es posible que se hagan grumos. La decisión de tamizar o diluir depende de cada receta.</em></div>
<em>
</em><div align="JUSTIFY">
<em>En <b>All for Cakes</b> tenemos todos los ingredientes necesarios para hacer este sencillo y espectacular postre japonés, desde los moldes hasta el necesario matcha especial para repostería. </em></div>
</dir><em>
</em></dir><em>
</em><br />
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<em>Fuentes: </em></div>
<em>
Adaptamos esta receta de una propuesta de "Castella Zebra" de Eugenie Kitchen; la cocinera propone una versión "marmolada" de este mismo bizcocho. Pueden ver su propuesta en el siguiente enlace: ww.eugeniekitchen.com/green-tea-castella/</em></span><br />
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Procedimiento: </div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-53792858511266249492014-03-10T03:44:00.000-07:002014-03-10T14:08:01.914-07:00<div style="text-align: center;">
<span style="font-size: large;"><em><strong><span style="color: #741b47;">Talleres</span> <span style="color: #38761d;">de </span><span style="color: #4c1130;">Pascua </span><span style="color: #274e13;">y</span><span style="color: #a64d79;"> Primavera</span></strong></em></span></div>
<div style="text-align: center;">
<strong><em><span style="color: #a64d79; font-size: large;"></span></em></strong><br />
<strong><span style="color: #cc0000; font-size: large;">NO QUEDAN PLAZAS...!!!</span></strong><br />
<strong><span style="color: #cc0000;">Se informará una nueva fecha....</span></strong><br />
</div>
<div style="text-align: center;">
<span style="color: #274e13;"><strong>Galletas decoradas con fondant</strong></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-size: large;"></span> </div>
<div style="text-align: center;">
<em><span style="color: #741b47; font-size: x-large;"><strong>Galletón de Pascua</strong></span></em></div>
<div style="text-align: center;">
<em><span style="color: #274e13;">Galleta doble</span></em><br />
<em><span style="color: #274e13;">Galleta base de 18 cms y galleta conejita de 12 cms</span></em><br />
<em><span style="color: #274e13; font-size: large;"></span></em><br />
<em><span style="color: #741b47; font-size: large;"><strong>Y te regalamos los dos cortadores....!!!</strong></span></em><br />
<em><span style="color: #274e13; font-size: large;"></span></em><br />
<em><span style="color: #274e13; font-size: large;"><span style="font-size: x-large;">Sábado 5 de abril</span> </span></em><br />
<em><span style="color: #274e13; font-size: large;">Hora 5:00 pm a 9:00 pm</span></em><br />
<em><span style="color: #274e13; font-size: large;">50 euros</span></em><br />
<em><span style="color: #274e13; font-size: large;"></span></em><br />
<em><span style="color: #274e13;">Todos los materiales incluidos</span></em><br />
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-22746485761648641132014-02-06T10:34:00.002-08:002014-02-11T23:16:37.570-08:00Prepárate par la Pascua y Primavera...!!!<div style="text-align: center;">
<span style="font-size: large;"><em><strong><span style="color: #741b47;">NUEVAS FECHAS...!!!</span></strong></em></span><br />
<strong><em><span style="color: #741b47; font-size: large;"></span></em></strong><br />
<span style="font-size: large;"><em><strong><span style="color: #741b47;">Taller</span> <span style="color: #38761d;">de </span><span style="color: #4c1130;">Pascua </span><span style="color: #274e13;">y</span><span style="color: #a64d79;"> Primavera</span></strong></em></span></div>
<div style="text-align: center;">
<strong><em><span style="color: #a64d79; font-size: large;"></span></em></strong> </div>
<div style="text-align: center;">
<em><span style="color: #274e13; font-size: x-large;"><strong>Decoración de Cupcakes</strong></span> </em></div>
<div style="text-align: center;">
<em><span style="color: #741b47;">Varias técnicas en un mismo taller: técnicas de boquilla, figuras modeladas, flores y cortadores</span></em></div>
<div style="text-align: center;">
<em><span style="color: #741b47;"></span></em> </div>
<div style="text-align: center;">
<em><span style="color: #274e13; font-size: large;">Sábado 22 de febrero - <span style="color: #cc0000;"><strong>Completo</strong></span></span></em><br />
<em><span style="color: #274e13; font-size: large;">Sábado 15 de marzo - <strong><span style="color: #cc0000;">Completo</span></strong></span></em><br />
<strong><em><span style="color: #274e13; font-size: large;">Sábado 29 de marzo - <span style="color: red;">Completo</span></span></em></strong></div>
<div style="text-align: center;">
<em><span style="color: #274e13; font-size: large;">Hora: 5:00 pm a 10:00 pm</span></em></div>
<div style="text-align: center;">
<em><span style="color: #274e13; font-size: large;">Costo: 50 euros</span></em></div>
<div style="text-align: center;">
<em><span style="color: #274e13;">Sólo 6 plazas</span></em><br />
<em><span style="color: #274e13;"></span></em><br />
<em><span style="color: #274e13;">Para reservar plaza envía un correo a <a href="mailto:allforcakespontevedra@gmail.com">allforcakespontevedra@gmail.com</a></span></em></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-29540914486070548092014-01-16T00:33:00.006-08:002014-01-16T00:37:35.327-08:00SAN VALENTÍN<div style="text-align: center;">
<em><span style="color: #cc0000; font-size: x-large;"><strong>Demuéstrale tu amor </strong></span></em></div>
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<em><span style="color: #cc0000; font-size: x-large;"><strong>con algo preparado por ti...!!!</strong></span></em></div>
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<strong><em><span style="color: #cc0000; font-size: large;"></span></em></strong> </div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-14667954362452961972014-01-15T23:59:00.003-08:002014-01-15T23:59:27.628-08:00<div style="text-align: center;">
<span style="color: #b45f06; font-size: x-large;"><em><strong>Nubes de Fruta de la Pasión</strong></em></span></div>
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<strong><em><span style="color: #783f04;">(la receta que aprendimos en la demostración de los productos de Sosa</span></em></strong></div>
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<strong><em><span style="color: #bf9000;"></span></em></strong> </div>
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Ingredientes</div>
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500 gramos de azúcar</div>
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100 gramos de glucosa</div>
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200 gramos de agua</div>
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22 gramos de gelatina en láminas</div>
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18 gramos de albúmina en polvo</div>
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175 gramos de pulpa de fruta de la pasión</div>
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10 gramos de aroma de fruta de la pasión</div>
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Para el rebozo:</div>
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200 gramos de azúcar lustre antihumedad Sosa</div>
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100 gramos de dextrosa Sosa</div>
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100 gramos de fruta de la pasión en polvo liofilizada Sosa</div>
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Mezclar las pulpa con la albúmina en polvo y montar. Aparte, cocer el agua, la glucosa y el azúcar a 125ºC. Añadir las hojas de gelatina (previamente hidratadas en agua). Añadir este jarabe a hilo, al merengue de fruta de la pasión una vez que esté bien montado (ambos procedimientos deberían estar listos al mismo tiempo). Continuar montando hasta enfriar. Añadir el aroma. Colocar la mezcla en un marco de acero espolvoreado con el rebozo, sobre una base antiadherente. Dejar enfriar en nevera.</div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-15689157848696739652013-12-19T04:44:00.000-08:002013-12-19T04:44:17.795-08:00Kit de Lékué para elaborar y regalar galletas de Navidad<div style="text-align: center;">
<span style="color: #cc0000; font-size: x-large;"><em><strong>Espectacular este kit de Lékué </strong></em></span></div>
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<span style="color: #cc0000; font-size: x-large;"><em><strong>para elaborar y regalar hermosas galletas de Navidad.</strong></em></span></div>
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<strong><em><span style="color: #274e13; font-size: large;"></span></em></strong> </div>
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<strong><em><span style="color: #274e13; font-size: large;">Ideal para pasar una tarde con los más pequeños ...!!!</span></em></strong></div>
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<em><span style="color: #274e13;"><strong>Contiene 5 cortadores navideños (muñeco de nieve, hombre de jengibre, árbol de navidad, bola del árbol y copo de nieve), papeles decorados y pegatinas para envolver y regalar tus galletas, un bote de sprinkles dorados para decorar, la receta de las galletas y técnicas y trucos para decorar. </strong></span></em></div>
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<em><span style="color: #274e13;"><strong>Los cortadores tienen el tamaño ideal !!!</strong></span></em></div>
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<em><span style="color: #274e13;"><strong>Un kit muy completo !!!</strong></span></em></div>
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<span style="color: #274e13; font-size: large;"><em>Las galletas son de masa teñida con los colorantes Wilton, saborizada con las pastas concentradas de Home Chef (frambuesa y pistacho) y con aplicaciones de fondant (Pasta Portuguesa, por supuesto !!!) y los sprinkles dorados de Lékué. Los destellos dorados con purpurina.</em></span></div>
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<em><span style="color: #274e13; font-size: large;"></span></em> </div>
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<em><span style="color: #274e13; font-size: large;">El kit trae papeles decorados, en rojo y verde y pegatinas para envolver tus galletas</span></em></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-49334147734709448432013-12-15T14:13:00.000-08:002013-12-15T14:13:40.940-08:00<div style="text-align: center;">
<em><span style="color: #cc0000; font-size: x-large;"><strong>Agradables veladas nuestros últimos talleres del año...</strong></span></em><br />
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<em><span style="color: #cc0000; font-size: x-large;"><strong>Las meriendas</strong></span></em><br />
<strong><em><span style="color: #cc0000; font-size: x-large;"></span></em></strong><br />
<em><span style="color: #274e13; font-size: large;"><strong>Minicupcakes de Cerveza Guinnes con frosting de Mascarpone y Geleé de Vino Albariño</strong></span></em></div>
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<span style="color: #660000; font-size: x-large;"><em><strong> </strong></em></span><br />
<em><span style="color: #274e13; font-size: large;"><strong>Minicupcakes de Da Monthana con frosting de nata con frambuesa y manzana verde</strong></span></em><br />
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<span style="color: #274e13; font-size: x-large;"><em><strong>Las artistas y sus maravillas...!!!</strong></em></span></div>
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All for Cakeshttp://www.blogger.com/profile/08625196450141681887noreply@blogger.com0tag:blogger.com,1999:blog-8666166427094007148.post-74044057980103627912013-12-02T12:57:00.000-08:002013-12-02T12:57:29.155-08:00MARRUECOS III<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #4c1130;"><span style="font-size: large;"><em>Deliciosos y exóticos nuevos dulces en nuestro taller</em></span> </span></span></div>
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<span style="color: #4c1130; font-size: x-large;"><strong><em>REPOSTERÍA MARROQUÍ III</em></strong></span></div>
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