Video: What does not come back to me about panettone cake design is practically everything
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
In reality, the worm on cake design has been digging questions in our heads for years. But we have always remained silent about it, except for occasional occasions, because the icing has been absolved of the triumph and so we, for a while, convinced ourselves of the fact that victory justifies everything and that yes, the strong powers change the rules. But now that cake design has profaned panettone, in a conjunction that for violated protocol also bypasses the cheap fillings (drunk with prosecco, with black cherries, mandarin, cedar, ginger heck), we let out everything that had been fermenting in our throats for a long time: enough, just cup it all with medium swamp aesthetic choices.
Panettone covered with icing, rose petals, silver tablets, golden leaves, holly branches, the purists are horrified, the fans of healthy eating as well, comments La Stampa. And we, although we are not among those who feed on seaweed and Big Babol or wear out from beauty farms, but intelligent people who support the brain with the necessary calories, cry out to bravado, to unacceptable imprudence.
He has always added without ever subtracting cake design: too many courses (250 in the last two months from Milan to Rome, from Turin to Busto Arsizio and from 80 to 100 euros), too much sugar, too many dyes, too many tools, too many magazines, too many photos to proudly show on Facebook and Pinterest, and now too many snowmen, comets, fake gift packages inspired by Dalila Duello, less than thirty years old, Neapolitan, and already quite known with the “Cake appeal” bakery.
Cake design in Monti's sober times is a contradiction spread like butter. What doesn't come back to us about dedign's panettone is… practically everything.
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