Thursday, 19 de January de 2017

Bolo confetti e ganache de chocolate, sem lactose

4 Comments

Sorry, this entry is only available in Brazilian Portuguese.

  1. Isabel
    19 de January de 2017 - 10:55

    Oi Ju, te acompanho há algum tempo e amo tuas historias e receitas e fotos e TUDO do blog. Mas pensa no meu coraçãozinho saindo do corpo de alegria ao ler este post. Minha pequena de 5 anos é alérgica a proteína do leite (diferente da intolerância), e pensa que nunca comeu nenhum bolo de aniversario, de ninguém, nem dos aniversários dela mesma :O Vou tentar reproduzir a tua receita com produtos de soja, se der certo depois te conto. Beijos.

    • 19 de January de 2017 - 11:27

      Isabel, que bom!! Tenta mesmo. Uma leitora observou no Facebook que pode ser que a pessoa seja intolerante à proteína, então não poderia nem essa receita porque tem leite (sem lactose). Se for o caso da sua pequena, use água como eu indico na receita! E pro recheio, use a própria cobertura como recheio, que é uma delícia :) Beijinhos pra você e pra sua pequena!

  2. Joyce
    19 de January de 2017 - 11:59

    Nas minhas receitas eu sempre substituo automaticamente o leite de vaca por leite vegetal. Hoje em dia tem muitas opções no mercado (leite de arroz, amendoas, castanhas, soja, etc) eu costumo deixar também uma lata de leite em pó de soja no armário pra quando resolvo fazer alguma receita de última hora e não tenho o leite vegetal já pronto, é só misturar 2 colheres de sopa do pó em 200ml de água e pronto! Transformamos qualquer receita “tradicional” em sem lactose. Foi minha salvação! Beijos

  3. ROSANGELA CRUZ
    19 de January de 2017 - 15:54

    Que lindo ficou o bolo! Sempre te acompanho mas nem sempre tenho tempo de postar. Uso há bastante tempo a tua massa de baunilha para cupcake. E é um sucesso. Perfeita!!! E parabéns para o Davi, que Deus o abençoe por todos os dias. Beijo Ju.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

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All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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