quindi come già detto il piano superiore è una base di polistirolo da 10 cm di diametro e 7 di altezza, coperta con pasta di zucchero e foto stampate sempre su cialda di pasta di zucchero, il bicchiere di zucchero è realizzato in pastillage, aiutandomi per fargli prendere forma con un bicchiere di plastica, praticamente ho steso il pastillage sul bicchiere capovolto e spolverizzato con tanto amido di mais per non farlo appiccicare al pastillage, con l’aiuto del calore delle mani l’ho fatto aderire al bicchiere poi ho ritagliato il bordo come preferivo e dopo una notte in posa ho fatto l’inverso per far asciugare anche la parte interna, ho quindi preso la mia forma e stavolta l’ho posizionata all’interno del bicchiere (senza pressarlo), quando il bicchiere dopo due giorni è risultato ben asciutto l’ho riempito con popcorn caramellati preparati da me, sono buonissimiiiiiiiiiiiiiii
Per la torta vera e propria ho preparato una base chiffon cake al cioccolato farcita con uno strato di crema simil ferrero rocher ed uno strato di camy cream classica, per la bagna ho utilizzato sciroppo di zucchero con San Marzano, stuccata con crema al burro alla vaniglia e coperta con la mia pasta di zucchero fatta in casa, le foto sono sempre stampate su cialda di pasta di zucchero, per realizzare il numero ho utilizzato la mia pasta da modellaggio (pdz+gum paste in parti uguali), infine per scrivere il nome del festeggiato ho preferito utilizzare la mia ghiaccia reale colorata con colorante in polvere,
Ciao ciao alla prossima torta e buona serata a tuttiiiiiii
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