9 cups all-purpose flour (1,350g)
3 tablespoons active dry yeast
1 tablespoon salt
3 cups unsalted butter or margarine at room temperature (720g)
6 cups confectioner's sugar (1,080g)
15 large eggs
2 1/4 cups orange juice
4 1/2 tablespoons grated orange zest
Manto do fantasma:
5 tablespoons unflavored gelatin
7 1/2 cups cold water
5 tablespoons confectioner's sugar
5 tablespoons Karo syrup
1 kg approximately confectioner's sugar for decorating
Acabamento:
2 egg whites
1/3 cup confectioner's sugar
Culinary color of your choice
9 cups all-purpose flour (1,350g)
3 tablespoons active dry yeast
1 tablespoon salt
3 cups unsalted butter or margarine at room temperature (720g)
6 cups confectioner's sugar (1,080g)
15 large eggs
2 1/4 cups orange juice
4 1/2 tablespoons grated orange zest
Manto do fantasma:
5 tablespoons unflavored gelatin
7 1/2 cups cold water
5 tablespoons confectioner's sugar
5 tablespoons Karo syrup
1 kg approximately confectioner's sugar for decorating
Acabamento:
2 egg whites
1/3 cup confectioner's sugar
Culinary color of your choice
Preheat the oven to moderate temperature (180°C)
Prepare the following molds: grease 2 panettone molds with a diameter of 16 cm and a height of 15 cm
Cut out paper liners and line the bottom and sides
Grease one round mold with a diameter of 30 cm
Grease one mold with a hole in the center, 12.5 cm in diameter
Prepare the dough: In one bowl, whisk together flour, yeast, and salt
In another bowl, cream butter or margarine with confectioner's sugar until smooth
Add eggs one at a time, beating well after each addition
Alternate adding dry ingredients and orange juice, beating always
Add grated orange zest and beat again
Pour into prepared molds (fill panettone molds to about 10 cm height) and bake until a toothpick inserted comes out clean
Remove from oven, loosen sides of cakes, and unmold
Remove paper liners
Let cool
To assemble the ghost: The cake with a diameter of 30 cm will serve as the base
Place on a plate or tray
Stack two cakes in panettone shape above the base, securing with a long wooden skewer
The cake with a hole in the center will go on top to form the head
Manto do fantasma:
Soak gelatin in cold water for 20 minutes
Stir and add confectioner's sugar
Place bowl over simmering water and stir until confectioner's sugar has dissolved
Add Karo syrup and mix well
Remove from heat and add confectioner's sugar to desired consistency
Spread over a surface dusted with cornstarch to form a square that can cover the cake
Roll out the dough into a rope shape and carefully wrap the cake, giving it the appearance of a ghost
Acabamento:
Beat in an electric mixer until desired consistency for decorating
Decorate the base of the ghost
Dust with 50% powdered sugar.
