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Recipe of Christmas Cake with Fondant
Recipe

Christmas Cake with Fondant

45 min
35 min
Easy
60
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This Christmas surprise your guests with this delicious and spectacular Christmas wreath cake. It has a delicious vanilla cake and is covered with fondant and decorated with a Christmas fondant crown.
Learn more about Cocina Lala®

Ingredients

8 servings
  • 90 grams of LALA® butter at room temperature
  • 1 can of condensed milk
  • 1 tablespoon of vanilla
  • 1/2 teaspoonful of Salt
  • 3 pieces of egg
  • 240 milliliters of Evaporated milk LALA®
  • 2 1/4 cups of flour
  • 1/2 teaspoonful of baking powder
  • 1/2 teaspoonful of baking soda
  • 1 Cup of LALA® milk
  • 1/2 Cup of sugar
  • 1 raja of cinnamon
  • 2 cups of vegetable shortening
  • 1/2 Cup of powder sugar
  • 1.5 kilos of fondant
  • enough of Red food dye
  • enough of green food color
  • 1/2 Cup of cornstarch
  • 1/4 of Cup of edible pearls
  • 5 spoonfuls of Water
  • 30 cm de listón rojo grueso y 30 cm de listón rojo delgado

Preparation

Preheat the oven to 180 ° C.
Beat LALA® Butter with condensed milk, vanilla, salt, eggs one by one and LALA® Evaporated Milk.
Pass the flour, baking soda and baking powder through a colander. Add them little by little to the previous mixture, taking care not to beat too much.
Pour into a greased cake mold and floured previously.
Bake for 35 minutes, unmold and let cool.
Heat the LALA® milk in a small saucepan over medium heat, sugar, cinnamon, let it reduce for 5 minutes, remove and cool quickly.
Butter the vegetable shortening in the blender and add the icing sugar little by little. Remove and let stand in the refrigerator 10 minutes.
Place the bread on the base for pie with a fork all the bread and dip it little by little with the milk and sugar. Be careful not to get over the liquid.
Put in the freezer 10 minutes.
Cover the bread with the vegetable shortening.
Sprinkle cornstarch on the table and stretch the white fondant with the rolling pin until you have a sheet 1 cm thick. Lift the fondant with the rolling pin and cover the bread perfectly. Cut excess fondant and reserve.
Divide the remaining fondant in two, paint them with the green and red dyes.
Spread the green fondant with cornstarch and cut the leaves, reserve. With the red fondant form balls and reserve.
Glue the leaves with the help of water forming the Christmas wreath and on these, stick the little red balls.
Stick the edible pearls with water, taking care not to put too much water. Finish with the slats.

PRESENTATION

Finish decorating with the slats.

TIPS

Cover the fondant when you do not use it, as it dries very easily if you leave it uncovered.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
1451
kcal
73%
Carbohydrates
260
g
87%
Proteins
11.4
g
23%
Lipids
44.7
g
69%
Fiber
7.5
g
15%
Sugar
200
g
222%
Cholesterol
61.0
mg
20%
Esha
Rate this tip
Ratings (5)
Luz León
29/11/2017 13:03:23
Deliciosa y fácil. La voy hacer!!
Adriana Martinez Hernandez
11/12/2016 10:03:46
Yo preparé este delicioso pastel con productos Lala y a mi familia le encantó y la presentación hermosa formando una corona con fondant. Yo le pongo un 10
Angeles Tufiño
10/12/2016 02:34:46
Espectacular y muy rica a mis hijos les encanto.
Rubén Rampirez Trinidad
09/12/2016 15:22:36
Claro que la realicé, muy buenaaaaa!!!!!
Sonia Soria
01/12/2016 11:45:37
me encanto

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