Cake Decorator Thanksgiving Idea

Hi friends:
 
We, cake decorators, must be very grateful to the Universal
Energy/God, for all that we have.  Through our talents we are
able to help others celebrate their special occasions.
When we meet a possible customer or a friend that want to
celebrate a special day, usually they are full of ideas,
happy, dreaming with a beautiful day of gathering with
their friends and families. We are so lucky, to be the
representatives and creators of happy moments, delicious
cakes and candies.
 
We have so many reasons to celebrate Thanksgiving Day.
Thanks for our country, that represents the freedom for
million of people.  A country I respect and love, I
personally Thanks God for giving me opportunity to be here.
 
And you?  When you raise your eyes and see the clear blue
sky, close your eyes and feel the wind in your face, or
hear the music it makes blowing through the branches of
the trees.  When you feel the warmth of the morning sun or
enjoy the colors of the sunset, do you Thanks God?  Do you
realize that there is enough air for everybody to breath,
that the sun shines for every body, and the water that
cleans you is plenty TODAY for everybody?  But that if we
do not take care of nature, for our children and
grandchildren, could be not enough?
 
The best way to Thanks God for all our blessings is
acknowledging that we must work together for the
preservation of the Planet.  This planet was given to us
for our enjoyment and to care for it, and we are destroying
it.  Let’s give the opportunity to our children to enjoy
all that have be given to us, a magnificent Blue Planet
Earth.
 
And now to use our talents for a very special Thanksgiving
Celebration, a recipe for:
 
Pumpkin Caramel Custard
 
Caramel sauce:  1 cup sugar, 1/3cup water, 2 tablespoons
corn syrup, 1/4 teaspoon juice from one lemon
 
Procedure for caramel:  In a medium nonreactive saucepan
and without stirring, bring sugar, water, corn syrup,and
lemon juice to simmer over medium-high heat, wiping sides
of pan with a wet brush to remove any sugar crystals that
might cause syrup to turn grainy.  Continue to cook until
syrup turns from clear to golden, swirling pan gently to
ensure even browning, about 8 minutes.  Continue to cook,
swirling pan gently and constantly,until large, slow
bubbles on mixture’s surface turn honey-caramel in color, 4
to 5 minutes longer.  Remove pan immediately from heat and
working quickly, but carefully (the caramel is above 300
degrees and will burn you if it touches your skin), pour
the
caramel into the 8×3 pan, tilting the mold, (with great
care, remember is very hot), to cover the sides of the pan.
 
Allow caramel to cool and harden before pouring the
custard.
 
Pumpkin Custard
 
1 pound can of mashed pumpkin
1 can evaporated milk
1 can condense milk
6 eggs
1 teaspoon cinnamon
1 dash salt
1 dash nutmeg
1 teaspoon vanilla
Procedure:  Place all ingredients in the blender and mix
for one minute.  Pour the mix in an round 8×3 caramelized
pan. Half fill a 12 or 14 inches pan with water and place
the 8 inch pan inside. Place in the center of the oven and
bake at 350F for one hour and a half or  until when
inserting a tooth pick comes out clean.
Take the pan way from the water bed. With great care, swirl
the pan in circular motion to release the custard from the
pan,but do not take it out of the pan yet. If you see that
the custard still attached to the pan, carefully slide a
paring knife around the entire mold circumference,
pressing knife against the side of the pan.
Let cool.  Invert the custard in a serving dish (Keep
covered with the same pan) Refrigerate overnight, then have
the most happy, grateful thanksgiving day with your family
and friends.

Happy Thanksgiving

Marivi
In search of light

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