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🦕🧁 Carrot cupcake - dinosaur theme 🧁🦕 The end of school is almost upon us and you don't know how to entertain your children at home? Don't worry, think about it Decora 😍 With the decoradinosaur-themed sugar recipes, you can enjoy preparing delicious cupcakes for a snack! 🧁 Let's see together how to prepare them! Ingredients for 12 cupcakes: 🧁300 g of raw carrots 🧁180 g of flour 00 🧁50 g of almond flour 🧁50 g of starch 🧁200 g of granulated sugar 🧁120 ml of seed oil 🧁3 eggs 🧁½ sachet of yeast 🧁 a pinch of salt 🧁 almond aroma Per decorare: 🦕White sugar paste 🦕Green gel dye 🦕decoradinosaur-themed sugar tions Clean the carrots and chop them finely with a mixer. In a bowl, whisk the eggs with the sugar using an electric mixer until you obtain a light and frothy mixture. Add the carrots and mix. In another bowl, sift the 00 flour, the almond flour, the starch and the baking powder. Add the flours to the dough a little at a time, continuing to work with the electric whisk. Drizzle the oil into the dough. Add a pinch of salt, a few drops of almond flavoring and mix with a whisk to mix all the ingredients. Fill the dinosaur-themed cups by ¾ and bake the cupcakes in the oven at 180° for about 25 minutes. Let the cupcakes cool and in the meantime color the white sugar paste with the green gel colourant. Roll out the sugar paste with a plastic rolling pin and cut discs with a round curly cutter. Place the discs on the cupcakes and finally add the decoradinosaur themed tions. #easywithdecora #decorasweetness #productsdecora #june2023 #cupcskes

🌼🌸 Lemon Shortbread Cookies - Theme

🌼🌸 Lemon shortcrust pastry biscuits - Gerbera flower theme 🌸🌼 Ingredients for 1 kg of shortcrust pastry: 🌼500 g of flour 🌸250 g of butter 🌼220 g of icing sugar 🌸2 whole eggs 🌼Zest of 2 lemons 🌸aroma cedar 🌼 a pinch of salt 🌸 gerbera mold 🌼 sugar paste 🌸 gel dyes Preparation: Mix the flour in a bowl with the cold butter cut into small pieces. Add the icing sugar and eggs. Add the lemon zest, a pinch of salt and a few drops of citron flavouring. Quickly work the dough with your hands until you get a smooth and homogeneous dough. Let the dough rest for about an hour in the refrigerator. Roll out the dough with the help of a rolling pin on a lightly floured surface. With the curly round cutter, cut the biscuits and bake them in the oven for about 12 minutes at 180°. Let the biscuits cool and in the meantime color the white sugar paste with the gel dyes. Roll out the sugar paste with a rolling pin. Cut out a piece of sugar paste with the curly round cutter. Imprint the remaining part of the sugar paste with the gerbera-shaped mould. Glue the sugar paste discs onto the biscuits using a small brush moistened with water, then add the sugar paste gerberas. #easywithdecora #decorasweetness #decora #productsdecora #spring2023 #flowers

First communion biscuits for boy and girl with flour

First communion biscuits for boy and girl with almond flour The month of May is for many the month of First Communions 👰 ♀️🌸 and Decora also thought of this beautiful event. With our pastry cutters and decorations in sugar you can prepare elegant and refined biscuits for all the guests 🎂🤍👰‍♀️ Ingredients for 15 – 20 biscuits: 🌸200 g of flour 00 🌸100 g of almond flour 🌸125 g of icing sugar 🌸180 g of butter 🌸1 egg + 1 yolk 🌸 almond flavoring 🌸 a pinch of salt

Decorafirst communion themed sugar tions: 🤍 white sugar paste 🤍 pink, blue and beige gel dyes Preparation: Pour the two flours into a bowl, add the powdered sugar and a pinch of salt. Cut the cold butter into small pieces and work it together with the flour until you get a sandy mixture. Add the egg, the yolk and the almond flavoring and mix quickly with your hands. You'll have to get a soft but not sticky dough. Wrap the dough in transparent film and let it rest in the refrigerator for at least an hour. Take the dough back and roll it out with a rolling pin on a floured surface. With the frame cutters cut the biscuits. Bake at 180° for about 12 minutes. Let the biscuits cool on a rack and in the meantime color the white sugar paste with the gel colourants. Roll out the sugar paste with a plastic rolling pin and then cut it with the cutters used for biscuits. Finally paste the decoraFirst Communion-themed sugar ions with a small brush moistened with water. #First Communion #decora #easywithdecora #decorasweetness #May2023

🍓 🫐 Cocoa tart with panna cotta and fruits

🍓🫐Cocoa tart with panna cotta and red fruits🫐🍓 Ingredients for the shortcrust pastry: 👩‍🍳 Flour 00 300 g Bitter cocoa powder 20 g 👩‍🍳 Butter 150 g 👩‍🍳 Icing sugar 120 g 👩‍🍳 Egg yolks 2 and 1 whole egg 👩‍🍳Vanilla extract 👩‍🍳 A pinch of salt Ingredients for the panna cotta: 🍓 Cooking cream 200 g 🍓 Milk 150 g 🍓 Granulated sugar 2 tablespoons 🍓 Strawberry flavoring 🍓 Fish glue 2 sheets Ingredients for there decoration: 🫐Red fruits and fresh strawberries at your pleasure 🫐Glitter sugar 🫐Coconut rap è Preparation: Sift the flour in a container, combine the cold butter cut into pieces and work quickly with your hands until you get a floury and sandy compound. Add the cocoa, the icing sugar, a pinch of salt, the yolks and the whole egg and finally a few drops of vanilla extract. Work the dough with your hands until you get a soft and elastic dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. After this time, roll out the shortcrust pastry in the previously buttered and floured tart mould. Bake the base of the tart in a static oven at 160°C for about 25 - 30 minutes. Prepare the panna cotta. Pour the milk, cream and sugar into a saucepan and bring to the boil. Meanwhile, soak the isinglass sheets in cold water for at least 10 minutes. When the milk and cream start to boil, remove from the heat, add the well squeezed isinglass sheets and a few drops of strawberry flavouring. Stir to mix the ingredients well and leave to cool. When the panna cotta is warm and before it starts to thicken, pour it over the base of the tart which has cooled down in the meantime. Refrigerate the tart for about 3 or 4 hours. Decoratop it off with wild berries and fresh strawberries, a sprinkling of red glitter sugar and grated coconut #facilecondecora #decora #decorasweetness #tart

🧁🍒 Cocoa Cupcakes with Chocolate Frosting

🧁🍒 Cocoa cupcakes with chocolate and cherry frosting 🍫🍒 You have no idea what to prepare for a snack for your children and be able to combine fruit and chocolate? Don't worry, think about it Decora! 🧡 Ingredients for 10 - 12 cupcakes: 👩‍🍳150 g of 00 flour 👩‍🍳150 g of granulated sugar 👩‍🍳125 g of butter at room temperature 👩‍🍳50 ml of milk at room temperature 👩‍🍳40 g of bitter cocoa 👩‍🍳2 eggs 👩‍🍳½ sachet of yeast for desserts 👩‍🍳a pinch of salt for the chocolate frosting: 🍫100 g of dark chocolate 🍫125 g of butter at room temperature 🍫125 g of icing sugar Preparation: In a bowl, cream the soft butter with the sugar until creamy. Add the eggs, one at a time, working the dough with a hand or electric whisk. Sift the flour, baking powder and cocoa. Add the powders to the butter cream, a little at a time, continuing to mix to mix the ingredients. Slowly pour in the milk and finally add a pinch of salt. Transfer the batter into a piping bag and fill the cups ¾ full. Bake in a static oven at 180° for 20 minutes. Let the cupcakes cool and in the meantime prepare the frosting. Melt the chocolate in a bain-marie, let it cool and in the meantime work the butter together with the sugar with a whisk. Add the melted chocolate to the buttercream and mix. Transfer the frosting into a pastry bag with a star tip. Garnish the cupcakes with the chocolate frosting and finally add the cherries. #easywithdecora #decorasweetness #decora #productsdecora #cherries #cupcakes

🍰🍓 CREAM TART 🍓🍰 With the arrival of cal

🍰🍓 CREAM TART 🍓🍰 With the heat and beautiful days arriving, surely all of you will want a fresh cake to prepare in no time. With the products Decora, surely you will succeed! 🥰 Let's see together how to make a cream tart! Ingredients used: For the pastry 👩‍🍳 Flour 280 g 👩‍🍳 Corn starch 100 g 👩‍🍳 Sugar 100 g 👩‍🍳 Sunflower oil 80 g 👩‍🍳 Eggs 2 For the filling and garnish 🍬 Fresh cream 200 g 🍬Mascarpone 200g 🍬Icing sugar 50g 🍬Strawberry flavoring 🍬Fresh fruit and macarones for garnish Products Decora used: 🍦 Vanilla extract 🍓 Strawberry aroma 🍦 Curly round cutter 🍓 Base of a 20 cm zipper mold 🍦 Double tip plastic tool 🍓 Plastic rolling pin 🍦 Cake cooling grid 🍓 Sac à poche 🍦 Smooth round croissant no. 20 🍓 Extra fine glitter sugar Preparation: In a bowl mix eggs with sugar, seed oil and a few drops of vanilla extract. Add the flour and cornstarch, keep mixing. Work the shortcrust pastry with your hands until it forms a smooth dough. Roll out the pastry with a rolling pin and make 3 discs using the base of a springform pan. With a round pastry cutter, make a hole in the center of each disc. Prick the shortcrust pastry discs with a fork, then cook them in the oven at 180° for about 15 minutes. Prepare the filling cream, whip the fresh cream with electric whisks, add the sugar, mascarpone and a few drops of strawberry flavouring. When the disks are very cold with the help of a sac à poche shape tufts of cream on the first layer, place the second disk on the tufts then fill the second layer and so on until a three-layer cake is formed. Garnish the surface of the cake with fresh fruit, strawberries and raspberries, the macarones, the glitter sugar and a few flowers if you like. #easywithdecora #decorasweetness #productsdecora #springcake

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