SPHERE CUPCAKES Ingredients 12 cupcakes 200 grams of white chocolate for coverage Edible glycerin Edible glitter Edible pearlescent powders Brushes Half-sphere silicone molds Fondant PROCESS Cut chocolate in small pieces and melt it in a water bath. 2. Place one teaspoon of melted chocolate in each silicone mold. Spread throughout the mold. Refrigerate for 10 minutes. Put out of molds. 3. Cover chocolate molds with glycerin (you can use a brush to do it). 4. Cover each half sphere of chocolate with edible colored glitter. 5. Shape the hook of each sphere with white fondant. (Download the recipe here). Paint with edible pearly powder, gold or silver. 6. Join the hook to the sphere with the help of edible glue. 7. Place the half spheres on the cupcakes
PANETTONE Ingredients 1/2 cup of milk 1/2 cup of sugar 1/2 teaspoon salt 30 grams of baker's fresh yeast 160 grams of butter at the time 550 grams of strength flour 80 milliliters of water Grated lemon and orange 100 grams of raisins 100 grains of nuts PROCESS 1. DILUTE the yeast in the milk at the time. 2. ADD 130 grams of flour and two tablespoons of sugar. Mix well. 3. COVER the bowl with plastic and let stand for one hour. 4. MIX the dough with the whole eggs, the rest of the flour and sugar, salt, water and lemon and orange zest. 5. SMASH the mixture on a flat surface until it has an elastic consistency. 6. ADD the butter cut into squares. Knead for 30 minutes until the dough gets a bright appearance.