PANETTONE DECORATED WITH SUGAR PASTE - CAKE GIFT BOX

Identity Card of the Recipe

285 KCal Calories per serving

Ingrediants

750 g of sweet panettone
500 g of sugar paste
300 g of custard

Materials Needed

Casserole for custard
Custard whisk
Electric whisk for custard
Classic rolling pin
Decorative rolling pin for the sugar paste (optional)
Zigzag wheel
Saw knife
Spatula
Brush
Acetate sheets (optional)
Scissors
Scotch tape
Snowflake-shaped molds

Preparation

Please Note
To prepare this recipe we used a ready-made panettone. Those who want to delight in the preparation of panettone, can click on THIS VIDEO.
The recipe can also be repeated using a simple cake (eg yogurt cake) or sponge cake in place of the panettone.

Remove the top of the panettone until you get a regular cylinder: the surface must be flat and not domed.
Cut the panettone into 3 slices. Fill each slice with custard or any other filling as desired (eg Chantilly cream, chocolate custard, mascarpone cream, etc.).
Brush the entire surface of the filled panettone with a thin layer of custard, which will then serve as a glue for the sugar paste.
Prepare the sugar paste as shown on THIS VIDEO. Dye 350 g of sugar paste with the red dye, leaving the remainder neutral (white).
Roll out the red sugar paste with a rolling pin until it forms a very wide and not too thin disk.
Gently slide the decorative rolling pin over the flat disc (optional).
Cover the cake with the sugar paste, helping with your hands to remove all the creases. The thin layer of custard that covers the panettone prevents the sugar paste from slipping, at the same time favoring its adhesion.
With a knife or a wheel, remove the excess sugar paste. If necessary, slide the decorative rolling pin over the sugar paste again to highlight the decorated pattern.
Proceed with the creation of the white bow. Cut 2 regular strips a couple of cm wide: the length of the strips must be equal to the perimeter of the panettone (2 long sides + 1 base). After having moistened the white PDZ with a brush, place the white strips perpendicularly, so that the joining point coincides with the center of the upper base of the panettone.
Cut out thin strips of acetate with scissors, 8 cm long and 2 cm wide. Join the ends of each strip with a piece of scotch tape, to form a sort of drop.
Prepare 5 strips of white sugar paste, slightly longer than the acetate strips. Fold the strips of PDZ capturing the drop of acetate: you will thus obtain "curls". Place 4 "curls" of PDZ on the cake, precisely at the junction point of the ribbons. Place the fifth curl of ribbon in the center of the other 4. We recommend that you refer to the video.

Why acetate?
Ductile and resistant, acetate sheets (for food) are indicated to support the sugar paste, giving structure and creating a soft “lively and dynamic” effect.
In this case, the acetate “drops” must be removed when the PDZ becomes dry and consistent.

Spread a part of white PDZ with a rolling pin and, with the specific mold, make lots of snowflakes. To apply them on the cake, lightly wet the joining point with water.
Leave the cake to set in the fridge for an hour.
The decorated panettone is ready to be served.

Alice's comment - PersonalCooker

If you are not so fond of going around and around the shops in search of the right gift, this sweet panettone wouldn't be bad at all, do you think? And then, the value of a gift made with the heart and made entirely by you is priceless!

Nutritional values and Health Comment on the recipe

Panettone Decorated with Sugar Paste is a very caloric Christmas cake. It mainly provides carbohydrates, both simple and complex; the amount of protein is not particularly incisive, while that of lipids has a greater impact on the caloric balance. Fibers are present and cholesterol is decisive; the breakdown of fatty acids turns in favor of saturated ones. The Panettone Decorated with Sugar Paste is a food that does NOT lend itself to diet against overweight and metabolic diseases. The average portion of Decorated Panettone is about 35-45g (100-130kcal).