In Mexico, there is a fascinating tradition of the "broom mounted witch" that has captivated locals and tourists alike. This unique practice involves a woman dressed as a witch soaring through the air on a broomstick, captivating audiences with her impressive acrobatics and spellbinding performances. The broom mounted witch, or "la bruja montada en escoba" in Spanish, has become an iconic figure in Mexican folklore. She is often seen during festivals, parades, and other cultural events, enthralling onlookers with her mystical abilities. This enchanting spectacle has been passed down through generations, with many families preserving the tradition and teaching their children the art of broom mounted witchery. The main idea behind this tradition is to showcase the mystical and supernatural elements of Mexican folklore.
Step 10
Cut off a piece of fondant that’s large enough to make 6 apple stems. Using the brown food colouring, colour the fondant for the stems brown. Break off smaller pieces of brown fondant and mould them to shape. (You can use real stems for added authenticity, if you like.)
First, using the airbrush or a kitchen sponge or the cake-decorating paintbrush, if you don t have an airbrush , paint some yellow food colouring at the top and base of the apple. Spoon the cake batter equally into the 12 holes and bake on the middle shelf for 30 35 minutes, or until a skewer inserted into the centre of the sponges comes out clean.
The main idea behind this tradition is to showcase the mystical and supernatural elements of Mexican folklore. The broom mounted witch represents a connection to the spiritual realm and the power of the supernatural. She is believed to possess special powers and abilities, such as the ability to fly, cast spells, and communicate with spirits.
Helena’s Wicked Witch Apples
Can it be a trick and a treat? Bite into these apple illusion cakes for a spiced cinnamon sponge with a surprise apple and maple syrup centre. These individual apple sponges are the perfect pudding for a Halloween party. If you want to make the cakes with children, you can simplify the decorating process by using ready-coloured red or green fondants and skipping the airbrushing and painting steps altogether –the results won’t create as much of an illusion, but they will be just as fun and just as delicious!
Makes: 6 Difficulty: Needs skill Hands-On Time: 1 hr Baking Time: 35 mins- Ingredients
- Method
Ingredients
For the apple filling:
knob of unsalted butter
1 Granny Smith apple, peeled, cored and diced into 5mm pieces
1 tbsp maple syrup
pinch of ground cloves
pinch of ground nutmeg
For the cinnamon sponge:
170ml vegetable oil
190g caster sugar
190g plain flour
2 tbsp ground cinnamon
1 tsp baking powder
For the icing:
40g unsalted butter
80g soft dark brown sugar
1 tbsp whole milk
100g icing sugar, sifted
To decorate:
500g white fondant icing
brown, green, yellow and red water-based food colouring
cornflour, for dusting
Equipment
You will need:
6-hole 6.5cm half-sphere silicone moulds x 2
airbrush or kitchen sponge (optional)
Method
Step 1
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
Prepare the apple filling. Melt the butter in a small saucepan set over a medium heat. Add the diced apple and cook for 3–5 minutes, until the apples have softened slightly. Add the maple syrup, spices and salt, and stir to coat the apple pieces. Leave to cook for a further 5 minutes, until the liquid has evaporated and the apples are glazed. Remove from the heat and set aside.
Step 3
Make the cinnamon sponge. Whisk the oil, sugar and eggs in a stand mixer fitted with the whisk attachment, on medium speed for 3–4 minutes, until light and airy.
Step 4
Sift the flour, ground cinnamon, baking powder and salt together into the bowl with the egg and oil mixture. Using a large metal spoon, fold in the dry ingredients until thoroughly combined.
Step 5
Place the half-sphere moulds on the baking sheet. Spoon the cake batter equally into the 12 holes and bake on the middle shelf for 30–35 minutes, or until a skewer inserted into the centre of the sponges comes out clean. Leave the sponges to cool in the moulds for 10 minutes, then turn them out onto a wire rack, dome upwards, and leave them to cool completely.
Step 6
Meanwhile, prepare the icing. Place the butter and brown sugar in a small saucepan set over a medium heat for about 5 minutes, until the butter and sugar have melted to form a smooth, syrupy consistency. Carefully pour in the milk, stirring continuously –be careful as the mixture may splutter. Bring the syrup to the boil and immediately remove the pan from the heat. Leave the syrup to cool for 10 minutes, then add the icing sugar, a few tablespoons at a time, beating with a wooden spoon between each addition, until all the icing sugar is fully incorporated. Set aside.
Step 7
Level the flat side of each sponge using a serrated knife. Using a melon baller, scoop a hole in the middle of 6 of the sponges and fill the hollow with a spoonful of the apple filling, pressing down to tightly pack it in. Discard the scooped-out pieces of sponge (or eat them –cook’s perks!).
Step 8
Spread a spoonful of the icing onto the flat side of each of the remaining 6 sponges and sandwich them on top of the filled sponges. Smooth the remaining icing around the outside of the ‘apples’.
Step 9
Using the melon baller, carve a small indent in the top of each ‘apple’ where the stem will sit.
Step 10
Cut off a piece of fondant that’s large enough to make 6 apple stems. Using the brown food colouring, colour the fondant for the stems brown. Break off smaller pieces of brown fondant and mould them to shape. (You can use real stems for added authenticity, if you like.)
Step 11
Divide the remaining fondant into 6 equal pieces. Dust the work surface with cornflour and roll each piece into a thin, neat disc, large enough to cover each apple. Carefully transfer 1 fondant disc to each apple, covering the apples neatly and evenly. Using the palms of your hands, smooth the fondant over the top and sides and trim off the excess around the base (gather up the trimmings, as you’ll need them for the next step). Carefully, press your knuckle into the indent at the top of the apple, where the stem will sit.
Step 12
Combine the fondant trimmings into a ball and use the green food colouring to create an even colour. Roll out the green fondant and use this to cut out leaves for the apples. Using a cocktail stick, create veins and markings along the leaves.
Step 13
Decorate the apples. First, using the airbrush (or a kitchen sponge or the cake-decorating paintbrush, if you don’t have an airbrush), paint some yellow food colouring at the top and base of the apple. Top it with some green and then make brush strokes of red, painting upwards from the base to the top of each apple. (Use a real apple for reference.)
Step 14
Dip the bristles of the cake-decorating paint brush in the brown food colouring and flick them towards the apple to create some brown speckles over the apple ‘skin’. Brush some brown around where the stem will go.
Step 15
Using a little water, attach a stem and a leaf to the top of each apple, folding the leaves slightly to give a more realistic look. Leave to set before serving.
This captivating portrayal aims to transport the audience to a world of magic and wonder, where anything is possible. Performances by broom mounted witches often include breathtaking aerial stunts, choreographed dances, and mesmerizing displays of spellcasting. These skilled performers undergo rigorous training to master the art of broom mounted witchery, ensuring that their performances are both captivating and safe. The broom itself is carefully constructed to allow for optimal balance and stability during flight, further enhancing the illusion of flying. As the broom mounted witch glides through the air, the audience is left both amazed and enthralled by the spectacle. The combination of skillful acrobatics, intricate costumes, and a touch of mystery creates a captivating experience that is truly unique to Mexican culture. Whether it is during a traditional festival or a special event, the presence of a broom mounted witch is sure to leave a lasting impression on all who witness it. In conclusion, the broom mounted witch tradition in Mexico is a fascinating and captivating display of Mexican folklore and the supernatural. With their impressive acrobatics and spellbinding performances, these skilled performers transport audiences to a world of magic and wonder. This iconic figure has become an integral part of Mexican culture, preserving the rich traditions and belief in the supernatural for generations to come..
Reviews for "Supernatural travels: Riding on brooms with Mexican witches"
1. John Doe - 1 star - I was extremely disappointed with "Broom mounted witch in mexico". The storyline was confusing and lacked depth. The characters were underdeveloped and their actions felt unnatural. Additionally, the pacing was slow and failed to maintain my interest. Overall, it was a tedious watch that left me feeling unsatisfied.
2. Jane Smith - 2 stars - "Broom mounted witch in mexico" had an interesting premise, but it failed to deliver on its potential. The special effects were laughably bad and took away from the overall experience. The dialogue felt forced and the acting was subpar. I found myself struggling to care about the fate of the characters, as their motivations were unclear and their actions often illogical. It's a film that had potential but ultimately fell flat.
3. David Johnson - 3 stars - While "Broom mounted witch in mexico" had some intriguing moments, it ultimately failed to captivate me. The plot felt disjointed and lacked coherence. The film also suffered from poor editing, as it often jumped between scenes without proper transitions. The performances were decent, but they couldn't save the overall mediocrity of the film. I was left feeling underwhelmed and wishing for a more engaging storyline.