Die hoch aufragende Keksfassade dieses Spukhauses, die Bonbondetails und die goldenen Karamellfenster sind garantiert legendär – das heißt, sollte sich jemand näher heranwinken, um die Geschichte zu erzählen. Eine gewundene Nougat-Treppe führt über das Schokoladen-Buttercreme-Gelände zum Eingang, wo gerade ein Baupa- pierwärter schwebt und auf den nächsten ahnungslosen Besucher wartet.
Quelle: Martha Stewart Living, Oktober 2008
Portionen
Zutaten
Richtungen
Variationen
Andere Arten von Nougat können anstelle des Torrone verwendet werden.
Kochs Notizen
Sie müssen diese Hausmeistervorlage kopieren; Spur auf schwarzem Baupapier. Sie benötigen auch eine Taschenlampe (zur Beleuchtung des Hausmeisters); eine 9-Zoll- und eine 11-Zoll-Rundschaumplatte; 11 runde Holzdübel (jeweils 1/4 Zoll Durchmesser); und Zahnstocher für dieses Rezept.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
The towering cookie facade of this haunted house, the candy details, and the golden caramel windows are guaranteed to be legendary – that is, if someone comes closer to tell the story. A twisted nougat staircase leads over the chocolate buttercream grounds to the entrance, where a construction paper guard is floating and waiting for the next unsuspecting visitor.
Source: Martha Stewart Living, October 2008
25 servings
Ingredients: – 3 recipes Devils Food Cake Layers – Chocolate Buttercream for Haunted House Cake – 1 package (10.58 ounces) soft chocolate or vanilla torrone, cut into 2 to 2 1/2-inch blocks – Cocoa powder for rolling – 1 thick block milk chocolate for shaving – Ghost House Chocolate Cookies – Candy cats, optional
Directions: 1. To assemble the cake: Attach an 11-inch cake layer to corresponding round foam board with a touch of chocolate buttercream. Spread 2 cups of buttercream over it. Stack another 11-inch cake on top of the buttercream and frost as before. Top with remaining 11-inch cake. Spread 1 cup of buttercream over the top and sides of the tier, scraping lightly to create a thin layer or crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups of buttercream over the entire layer until smooth.
2. Repeat with 9-inch cake layers on second foam board, using 1 cup of frosting between layers, 1/2 cup for crumb coat, and 1 cup for final layer.
3. Cut 5 dowels to the height of 9 inches and 6 to 11 inches. Place dowels in corresponding rows in a circle, 2 1/2 inches from the edge of the cake. Center 9-inch tier over 11-inch tier, gently pressing to secure. Fill a pastry bag fitted with a 1/2-inch tip (#806) with remaining buttercream. Pipe beads around bottoms of tiers for a border, as shown below. (Cake can be refrigerated for up to 3 days before continuing.)
4. Make the steps: Fill a small bowl with cocoa powder. Cut torrone into 2 to 2 1/2-inch long blocks. Halve toothpicks (1
Isaias
27.04.2023 @ 01:33
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
The towering cookie facade of this haunted house, the candy details, and the golden caramel windows are guaranteed to be legendary – that is, if someone comes closer to tell the story. A twisted nougat staircase leads over the chocolate buttercream grounds to the entrance, where a construction paper guard is floating and waiting for the next unsuspecting visitor.
Source: Martha Stewart Living, October 2008
25 servings
Ingredients:
– 3 recipes Devils Food Cake Layers
– Chocolate Buttercream for Haunted House Cake
– 1 package (10.58 ounces) soft chocolate or vanilla torrone, cut into 2 to 2 1/2-inch blocks
– Cocoa powder for rolling
– 1 thick block milk chocolate for shaving
– Ghost House Chocolate Cookies
– Candy cats, optional
Directions:
1. To assemble the cake: Attach an 11-inch cake layer to corresponding round foam board with a touch of chocolate buttercream. Spread 2 cups of buttercream over it. Stack another 11-inch cake on top of the buttercream and frost as before. Top with remaining 11-inch cake. Spread 1 cup of buttercream over the top and sides of the tier, scraping lightly to create a thin layer or crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups of buttercream over the entire layer until smooth.
2. Repeat with 9-inch cake layers on second foam board, using 1 cup of frosting between layers, 1/2 cup for crumb coat, and 1 cup for final layer.
3. Cut 5 dowels to the height of 9 inches and 6 to 11 inches. Place dowels in corresponding rows in a circle, 2 1/2 inches from the edge of the cake. Center 9-inch tier over 11-inch tier, gently pressing to secure. Fill a pastry bag fitted with a 1/2-inch tip (#806) with remaining buttercream. Pipe beads around bottoms of tiers for a border, as shown below. (Cake can be refrigerated for up to 3 days before continuing.)
4. Make the steps: Fill a small bowl with cocoa powder. Cut torrone into 2 to 2 1/2-inch long blocks. Halve toothpicks (1