-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Paper plates tree party, 8 pieces
With our tree party paper plates every children's birthday party will be a complete success. Made of coated cardboard, the plate is suitable for serving hot or cold food. The tree party plates come in a unit of 8 pieces and have a diameter of 22.2 cm. Whether it's for birthday cake, pasta or a fried jumble, the disposable cardboard plate is the perfect companion for any kids birthday party, family gathering or picnic. With this great plate, you'll put a smile on every child's face. If you use the plates in combination with the matching cups and napkins, nothing can go wrong at your party.
Data sheet
- Size
- Ø 22.2 cm
- Season & Occasion
- Birthday
- Material
- Cardboard
- Quantity
- 8 piece
- Suitable for
- Single use
Paper plates tree party, 8 pieces
With our tree party paper plates every children's birthday party will be a complete success. Made of coated cardboard, the plate is suitable for serving hot or cold food. The tree plates come in a unit of 8 pieces and have a diameter of 22.2 cm. Whether it's for birthday cakes, pasta or a fried jumble, the disposable cardboard plate is the perfect companion for any kids birthday party, family gathering or picnic. With this great plate, you'll put a smile on every child's face. If you use the plates in combination with the matching cups and napkins, nothing can go wrong at your party.
Chocolate cookie with royal icing
The children's birthday party is approaching and you want to conjure up great cookies for the little guests? Then we have a super simple chocolate cookie recipe for you. The cookies are decorated with royal icing to create sweet and colorful cookies. The cookies can be devoured right at the party or given as a small gift and souvenir for the little guests.
160 g butter, soft80
g powdered sugar30
g egg white240 g
white flour0
.5 tsp. Vanilla seeds
20 g couverture, dark150
g Royal Icing Mix
28 g water
Preparation
:1. beat the butter together with the powdered sugar until fluffy and then slowly add the egg whites.
Now add the vanilla seeds, the flour and the melted water. dark couverture 3.
Mix it briefly on low speed until a kind of crumble is formed. 4.
Now knead the mixture with your hands until you get a firm dough. 5.
5. wrap the dough in cling film and put it in the fridge for about 1 hour.
6. after refrigeration, knead the dough briefly and then knead on a floured work surface with the help of Dough woods Roll out to a thickness of 5 mm.
Cut out the dough with the cookie cutter and place the cookies on a baking tray lined with baking paper.
8. now bake the cookies in a preheated oven at 190 °C convection oven for about 15 minutes.
Let them cool for at least 20 minutes.
For the icing:
1. mix the water together with the royal icing mix and whip it with a food processor for 7-10 minutes.
2. color the mixture in the desired color, fill it in a CornetCut off a small tip and use it to trace the edge of the cookie. 3.
Add a little water to the rest of the icing and fill in the bordered part. The extra water will help the icing spread and become nice and smooth.