Como decorar con ranunculos - Hogar Tv por Juan Gonzalo Angel

@juangangel Cake decorating is one of the pastry arts that uses icings, frostings, meringue, and other edible decorative elements to enhance the appearance of cakes. Alternatively, cakes can be molded and sculpted to resemble people, places, and three-dimensional objects. According to the Dictionary of the Royal Spanish Academy, a cake, tart, or torta is a "mass of flour and butter, baked in the oven, in which cream or a sweet filling is usually wrapped, and sometimes fruit, fish, or meat." In old Spanish cookbooks, the name "pastel" is applied only to those made with puff pastry; if it is made with another type of dough (generally similar to bread dough and with a savory filling), it is called an "empanada," and in some, "empanada a la inglesa" (English-style empanada). Depending on the size, a distinction was made between the "pastelillo" (small pastry), the "pastel" (individual pastry), and the "pastelón" (for several people); these terms are still used in old Spanish bakeries. Tarta is the name given in Spain to a sweet cake of a certain size, whether made of sponge cake or puff pastry. In contrast, in almost all Latin American countries it is known as "torta," with the exception of Mexico, where torta refers to a savory sandwich; Colombia, where it is also called "ponqué, pastel, or torta" (a transliteration of the English term pound cake); and Ecuador, where the name pastel prevails and filled ice creams are known as tortas. In Panama, it is simply called "dulce." In Latin America, as well as in Spain, tarta or torta is also used to refer to a type of puff pastry that encases something not necessarily sweet (cream tart, sweet tart, fruit tart, fish tart, or meat tart). On the other hand, a sponge cake (always sweet) is called in most Spanish-speaking countries—except Spain—using a word derived from the English loanword "cake," such as "queque," "quey," "keke," etc. In Spain, the term "pastel" is generally used to refer to cakes and some other desserts, and more specifically to French-style pastries (mille-feuille, meringues, etc.) usually made with small pieces of dough and served as dessert or at celebrations. In Venezuela, a "pastel" is generally savory (examples: chucho, tuna, dogfish, etc.), while a "torta" is always sweet (although there are exceptions, such as on Margarita Island, where a cake made with dogfish is called a "torta de cazón," or where slices of cassava bread are called "torta de casabe"). Source: https://es.wikipedia.org/wiki/Decorac... Juan Gonzalo Angel