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3 -Bee cake tutorial BEE 3D how to make

BEE 3D how to make


    3 -Bee cake tutorial

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    The Chocolate Ball | Byron Talbott - YouTube !!!
    hey what's going on are very welcome back to my channel today amina she an
    interesting take on chocolate
    to kick off chaka week I'm a star of by showing you how to make
    the chocolate ball first administered out by tempering some dark chocolate so
    essentially just gonna bring it onto 101 degrees Fahrenheit or so I
    in a double boiler and that should take about five minutes %uh
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    take out the dub boiler
    and add a few more dark chocolate chips to adjust to cool the temperature down
    to iraqi nineteen ninety degrees
    this is where the chocolate is actually tempered properly
    and it's getting cool and harden and it really shine months and the mold
    I cover more about tempering on my website burnt out da comp to check that
    out
    if you're interested on but once the dark chocolate is tempered important
    your mold
    about a quarter the way just not seeking I thoroughly coat the mold
    on and then once you do that in a cap it off coat the mold
    and then you put in the refrigerator after about a half an hour into
    completely sucked
    the
    the

    cuddle
    home
    one thing wanna keep in mind I with this mold in particular and eyes that
    you want to give it a turn every two to three minutes otherwise it is gonna be
    are really a dance hard spot on one side or the other some issue this costly flip
    it
    every
    man CNN nice even chocolates
    fear also one other ways you can tell that it's actually done and completely
    Harden is that it will pull away from old just slightly
    and leaving dis a space in between the mold and the Chocolate
    do
    do
    one thing I do here are the you don't necessarily have to do is I just get a
    little hot spatula and run around the center and the spear to take away that
    seem
    you have to do this you can keep it really shiny and keep the seam
    I think it's actually beautiful sometimes with that nice shiny sphere
    but me personally I like that smoking here's a fact and is taking way that
    seen in the middle
    and kinda roughing it up a little dis makes it look almost like a perfect ball
    chocolate on the site the big Jack truffle but thats or my take on it
    and once that's done all you do is get a hot plate or a hot little Pyrex
    container like I'm doing here he'd up in some water
    wipe it off with a towel and you're just gonna melt the bottom the actual
    chocolates here
    and that's gonna create the cavity for you to be able to fill with whatever you
    want %uh
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    alright so what's your chocolate boys ready at to be used basically compared
    with whatever you want you can fill with brownies are different
    toppings ice cream news I mean there's a million one different variations for
    this recipe
    the whole inspiration behind this recipe for me was really an traditional Sunday
    done a little differently obviously and I love the idea the caramel and vanilla
    ice cream Starbreeze you can do bananas I put some peanuts on their
    and essentially just melts the chocolate around the caramel on the camel around
    the chocolate
    and kinda makes is cool up delicious hot page
    and really really good care mall around the ice cream
    and I think it's a really cool twist untraditional ice cream sundae
    that waiting to be made by you %uh
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    I'm really excited to try this sucks absolutely incredible
    I want to pour the sauce on or before cause down it and I smelt the effect
    that this is amazing
    right here goes
    over hopefully cast as it's amazing
    right away like bursts open home
    love this desert alright track
    little bit and a strawberry
    whom mmm
    sure we're I love how it melts around the desert
    so reveals the desert as it goes down just a really cool fact
    very simple dessert I really don't think that it that difficult as long as you
    have mold
    if you don't have them all you can pick up a balloon I've actually done it so
    much and before except and said the
    horse fear I've done like a half sphere as I was like a chocolate cup
    and I was for a Valentine's Day suggest that as well you're interested in
    like I different way of preparing us for I love the idea that the chocolate that
    that's almost a container for the desert
    and then as you pour it melt the chocolate kinda mixes with the caramel
    mixes well with ice cream in the Piazza has like this
    I'm sorry this refined
    Sunday you can definitely go crazy with the attic fan as playing a little brown
    on the bottom
    and there's a million different variations and I think it's a it's a
    very cold desert I def recommend you guys trying it out
    sharing it with your friends and family this is definitely something you don't
    make all the time
    I but when you do you are you trying to impress and people you dislike blow
    their minds out there so
    tried out share with your friends and family hope you guys enjoy this recipe
    if you did please
    subscribe comes up and calm a block or feature video questions wanna see my
    channel
    and of course I see you guys next time with another delicious recipe I guess
    people
    do *** *** The White Chocolate Ball - YouTube !!!
    hey what's up everybody and welcome back to my channel today I'm gonna show you
    how to make this beautiful his stunning white chocolate ball with an incredible
    feeling so let's get started
    ok so the first thing you do is know two-thirds of the white choc chips in it
    double boiler and tilts completely and thoroughly melted somewhere in the
    hundred and ten degrees share screens is perfect but make sure not to go with a
    hundred and twenty three months after that you can remove it from the heat and
    added the remainder of the unaltered white chocolate chips and then stirred
    in and tell that melts into the rest of the chocolate and reaches about

    degrees
    once the white chocolate is tempered and ready to go
    you can add a few tablespoons tempered white chocolate to yours here molds
    begin cutting them as evenly as possible and once that's done you can refrigerate
    the choco balls for about
    minutes
    ok so while the chocolate is setting up in the fridge get a slice of banana
    lengthwise and cut it on a bias or diagonally after that you gonna a
    disputes you better to a very high nonstick sante tin and then you can add
    in the bananas along with a thin slice mounted or even some banana bread with
    the really nice additions well then you're to caramelize everything until
    they are golden brown on all sides
    is crisp and bananas have some really good color to them he removed the cake
    from the pan India glaze it was some dark rum after that you added some brown
    sugar with just a pinch of salt and cook the bananas for another two minutes on
    high heat until they're thoroughly coated in the East Room glaze and once
    that's done you just gonna set it aside until you're ready to play
    right now that the chocolate has set up to get out of the fridge and remove it
    from the mold as carefully as possible since I need to holla one side of this
    in order to cover the dessert I'm going to heat up a small Pyrex container in
    the bottom side of the chart above all until it's approximately the diameter of
    the dessert now this may take a few passes fYI so just be careful with how
    much you're handling it because the chocolate tends to be very fragile and
    your hands are much much warmer than the melting temperature of chocolates as
    you're doing all this just to get mine and be careful
    alright finally once the talkable is ready
    along with everything else it's time to start putting it all together so firstly
    a place to crispy cake down by the caramelized bananas and a touch of
    French analyzed finally talked to deserve with the white chocolate bowl
    right over the top just until the ball slow starts to begin to fall apart and
    that's it guys
    chocolate ball magic but everybody
    the white chocolate
    killer got my most viewed video I've had a lot of requests for a new tutorial or
    a new spin on a charcoal ball so I decided to come up this the white
    chocolate is stellar
    it just adds you know different fact very pure and it is that a really clean
    elegance to the dish so it's obviously a rich desserts so just keep that in mind
    is not something that's very light or refreshing there's just a lot of dark
    flavors going on in this recipe with that hosted pound cake the caramelized
    bananas
    of course the sauce that comes after that use or use some of that labor
    that's on the pan to infuse with dark wrong and all that good stuff so it's
    really really good dessert I Terry imagine this deserve again coming in the
    future I really enjoy working with chocolate love making desserts pastries
    are deathly huge passion mind so healthy guys enjoyed this hope this inspires you
    to get in the kitchen
    you know makes only find think a little bit differently about things and I you
    approach recipes ingredients and I like it slow and just get your mind working
    in the kitchen yet again hope you enjoy this recipe if you did make sure you
    thumbs-up subscribe to invest ideo just click the button you'll be locked in my
    channel and of course comment down below for future be request and things went to
    see my channel and I'll see you next time with another recipe later days *** *** MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!! English English Norwegian Russian Spanish (Latin America) Add subtitles/CC
    Welcome to How To Cook That
    I am Ann Reardon and I've had requests this week to show you how
    to make a magic chocolate flower dessert. This dessert is inspired by photos of one
    you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
    Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
    I have a whole video that shows you how to make chocolate macarons so I'll link to it
    in the description below. Next take some tempered chocolate and pour
    it out onto some acetate or thin plastic and spread it out nice and thin.
    Then give it a shake from one side just to smooth the top and get rid of any air bubbles
    in your chocolate. Now using the shape and you can print this
    shape out from the website and just use it as a guide make to make a curved line in the
    chocolate, followed by another and another one all the way down to the end. Then turn
    that whole sheet around and repeat that making a curve so that you're making petal shapes.
    Now if you don't want to do this by hand you can instead use two sheets of acetate and
    cut the shape out of top one using a utility knife. And then spread the chocolate over
    the top and then when you lift up the top piece of acetate you'll be left with the petal
    shape. You will need
    petals for each dessert.
    Working quickly before the chocolate hardens curve it up to make a half circle. I am using
    cookie cutters to hold it in place if you have a cylinder that you can use that would
    be even better.
    Now for our base spread some more chocolate onto the acetate and leave to firm up and
    make two chocolate truffles. You can leave them plain or you can fill them with whatever
    you like I've got thirty different chocolate truffle recipes on the how to cook that channel
    so you can go and choose what you want.
    To assemble the dessert use a little chocolate to secure a selection of fruit to the top
    of your macaron.
    Then cut circles of chocolate using a small circle cutter out of that base chocolate and
    then cut each circle in half.
    Take one of your chocolate truffles and use a little bit more chocolate to secure the
    macaron on top of that . Now this lifts it off the base so the petals can go around it.
    Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
    seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
    and re-temper it to use it again. Arrange the petals around a silicone hemisphere
    mold. If you don't have one of these you can just arrange them on the bench but it is going
    to be a little bit harder. Then using some more chocolate add the base
    in place and this is going to hold all the petals in place right where we want them.
    Repeat that of course to make the other half.
    To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
    milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
    website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
    this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
    Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
    too.
    While that is heating whisk together sugar and your egg yolks.
    Keep an eye on your cream and milk because you don't want it to boil over.
    Once it just starts to boil remove it from the heat .
    Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
    well pour it back into the saucepan. And just put it to one side for now and we'll heat
    that up in a minute. Now take one half of your petals and use a
    little bit of chocolate to hold it in place in the centre of your bowl.
    Then add the chocolate macaron to the middle there.
    And carefully add the other half into place trying not to break any of your petals off.
    If you broke on off like I did just use a bit more chocolate to secure it back into
    place being careful not to fuse it to the other petals. We want each one to be on it's
    own Add a decoration to the top, if you have edible
    flowers they will be ideal but I don't have any so I am using a strawberry cut like a
    flower. Leave that at room temperature. When you are ready to serve the dessert return
    your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
    that it will curdle the cream. Immediately pour it through a sieve into a
    jug. Then take your dessert to the table and pour
    some hot anglaise into the bowl. The hot sauce melts the base of the petals
    making them fall open beautifully and gracefully.
    You can experiment with different desserts at the centre of your flower. Why not even
    an engagement ring if you want to propose.
    And make sure you subscribe to how to cook that for more cakes chocolates and desserts
    put all of your requests in the comments below. Click here to go to the channel to get the
    macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
    emoji cheesecakes and here for the How To Cook That website have a great week and I'll
    see you all on Friday. [music: the boat song by youtube.com/setsailtv
    used with permission] *** *** CHOCOLATE CARAMEL PEANUT BOMB How To Cook That Dessert - YouTube !!! English English Russian Add subtitles/CC
    Welcome to How To Cook That I am Ann Reardon
    Today we are making a chocolate peanut caramel bomb, this is a very rich dessert so you might
    want to share it.
    Firstly we need to temper our chocolate, there is a video on how to temper chocolate on the
    channel I'll link to that at the end of this one.
    Place the tempered chocolate into a hemisphere mold and spread it out so it covers the edges.
    Now I am using dark chocolate but you can use milk or white if you prefer.
    Tip it upside down and give it a shake to let any excess drip out. We will use that
    excess chocolate later in the recipe so keep that.
    Flip it back over and use a spatula just to flatten off around the tops.
    Then turn it back over and leave it upside down to set.
    Now to make our chocolate cremeux which will fill the bottom half you need some milk chocolate
    and the left over dark chocolate from making our spheres. Put them in a bowl and place
    a sieve over the top. Then next mix together your egg yolks and
    sugar,
    All the recipe quantities that you need for this are on the website howtocookthat.net
    in grams and ounces and cups and everything that every body needs.
    Pour your cream into a saucepan and heat it until it just starts to boil.
    Add a little of that hot cream into the egg yolk mixture and stir it the whole time while
    you are adding it. Then add the at back into the cream in the
    saucepan and stir it in.
    Return it to the heat and stir continuosly now you don't want to overheat this or it
    will split and become lumpy.
    We just want it to heat it until it gets to
    sieve onto the chocolate.
    Leave it for a moment for the chocolate to melt and then stir it in and keep stirring
    it until it comes together into a nice smooth rich chocolatey custard. We want to let this
    cool down until it comes to room temperature.
    To get the hemisphere out of the mold just hold the edges and push on the top with your
    thumb or fingers and just peel back the mold.
    Now if it is properly tempered like this it should be nice and shiny and smooth.
    Now we want some crunch to our dessert when we are eating it so for that we are going
    to make some peanut brittle, Just pour some unsalted roasted peanuts onto a tray lined
    with non-stick baking paper and spread them out to a single layer.
    Then heat your sugar and water over high heat stirring it until the sugar dissolves.
    Then take a pastry brush and wash down the sides of the pan, this gets rid of any sugar
    crystals that are on the edge, if you don;t get rid of those it can make your sugar crystalize
    back out at the end instead of being smooth.
    Then let it boil unstirred until it starts to go golden. Now it can be hard to see through
    those bubbles if it is golden or not. So just take it off the heat, let the bubbles die
    down and look it the colour, if it's not golden put it back on and let it start boiling again.
    Now here I've taken it off the heat and you can see it's golden, if you're not sure just
    take a small amount and put it on a cold surface or a plate and it should set up and straight
    away and start to go hard and then you'll know it is ready. Then pour it over your peanuts.
    Do not touch this as it is hotter than boiling water and it sticks to you so you'll end up
    with a bad burn.
    While we are waiting for that to cool down. mix together your peanut butter and the maltodextrin
    powder adding just one tablespoon at a time. Now maltodextrin is very slightly sweet but
    hasn't got a flavour of it's own so it just takes ont he flavour of what you are mixing
    it with so we are just going to get a peanut butter flavoured powder that we can use in
    our dessert here. Once your peanut brittle is completely cold
    you can snap it into small pieces ready to use. i
    On a plate place some peanut butter powder. Then a chocolate hemisphere
    Then fill it with chocolate cremeux, now your cremeux will set firmer if you put it in the
    fridge so if you want it firm just refrigerate it at this stage.
    Then sprinkle it with peanut brittle. Then take another hemisphere and press it
    onto the base of a warmed pan. This is just going to melt the very edge so you just want
    to melt that quickly and put it on top to make the sphere.
    To make the caramel sauce is really easy put the cream, butter and brown sugar in a bowl
    and stir. Then microwave on high heat for
    it 1 minute bursts and stirring it until it is hot and thickened. And you can use this
    on icecream and any desserts that you want. Place that into a jug.
    Serve your dessert to the table and pour over the hot caramel sauce.
    Now the top hollow part of the sphere will melt revealing the peanut brittle inside.
    And then you can eat that rich creamy cremeux with the crunchy peanut brittle and smooth
    caramel sauce. Subscribe to How To Cook That for more cakes,
    chocolates and desserts Click here to go to the channel and watch
    the video on tempering chocolate and here for recipe on howtocookthat.net
    Have a great week and I'll see you Friday
    [music: The Boat Song by Set Sail used with permission] *** *** No Bake White Chocolate Oreo Balls - 3 Ingredients - YouTube !!!
    hey guys day from could hear hear
    today's recipe is no bait white chocolate Oreo balls
    believe me guys these are no frills but nevertheless super delicious
    you're gonna love them so let's get started the
    I've got a couple sleeves and Oreo cookies here in this is about i'd say a
    hundred and thirty seven grams
    so what we're gonna do is add these to a ziploc bag I'm just gonna break them up
    and you can use a food processor whatever method you feel comfortable
    just until the broken up and nice and crumbly
    thats with an ad in a
    but a
    grams a cream cheese new can one make sure this is a room temperature
    otherwise is gonna be really hard work with so I'm just gonna start combining
    this with the wooden spoon
    then moved to an electric mixer because it looks like a whole lot easier
    and the nimitz this until I get the same is moot sandy mixtures something like
    this
    after that would you wanna do this nigga polite say
    heaping teaspoonful place it into the palm of your hand
    and simply roll it into a bold
    okay we're gonna set these on a baking tray liners and parchment paper
    and put them in the freezer for both 15 minutes just to Sir
    well the cookies are setting don't forget to click Subscribe
    and you'll never miss a video up so what I have here is about
    sweet like chocolate
    I suppose you'd use almond bars as well that would be really nice to you
    and I'm gonna melt this down in a bowl over since of boiling water
    now this is just kind of a makeshift double boiler this is gonna take
    somewhere in the neighborhood
    up about
    minutes you can microwave this to just take a look at the back at
    the bar for instructions
    now the chocolate has melted down
    remove it from the heat take your Oreo balls
    out of the freezer insert a toothpick into the center
    get them into the chocolate
    and I'm just gonna take a spoon here ends net legally gooden's
    over sure so they're completely covered
    after that set them on the parchment paper once again
    sprinkle a few Oreo crumbs over them
    do
    and let them sit for a few minutes just too hard
    and there you have it are no big white chocolate Oreo balls
    believe me guys these are ever so simple decadent and delicious
    do
    and head on over to cook in sheer dot com for this recipe in many more simple
    recipes
    and don't forget to click to subscribe in like our videos
    thanks for watching and see you next time
    ca
    %uh *** *** How to Make a Chocolate Ball Sphere Decoration HOW TO COOK THAT Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How To Cook That I am Ann Reardon
    This week is a chocolate episode and you have requested to know how to make the chocolate
    sphere that was on top of the instagram dessert .
    You will need some tempered chocolate and a hemisphere mold, this can either be a silicone
    one like I've got here or I'll show you a plastic hard one in a little minute.
    Place some of you tempered chocolate in the molds and using your spoon spread it up the
    sides.
    Then shake it upside down to remove excess chocolate, scrape off the extra from around
    the edges and then leave it upside down to set.
    If you are using a smaller mold then you can fill it with the chocolate, leave it for a
    moment and then tip it out just like we did with the truffles. And once you've tipped
    out the excess chocolate then just leave it upside down to set.
    If you want it to be two toned then wait for the first colour to set and then add a second
    coat in another chocolate which you can either colour white chocolate using oil based food
    colouring or you can just use your white chocolate and your dark chocolate as a contrast.
    Once they are set they should just fall out of the hard mold if you tap it on the bench,
    with the silicone mold just press your thumb in the centre pop it out of the mold.
    Next to make the holes, find something that you've got in your kitchen that is metal and
    round and then we just need to heat that up. You can either use a brulee torch to do that
    or sit it in some hot water. If you are using water make sure you dry it well before you
    use it. I am just using a metal piping tip. And so that you don't get fingerprints on
    the chocolate if you wear a silcone glove it helps insuloate thte chocolate from the
    heat of your hands. Now if you are using real chocolate the heated metal will just melt
    through that quite easily. If you are using fake chocolate it has a higher melting point
    so will take longer to melt through, you may need to heat the circle twice. If you have
    no idea what I am talking about with tempered chocolate, real chocolate and fake chocolate
    make sure you click at the end of this video to go to the chocolate playlist and watch
    the videos on tempering and what chocolate to use and then it will all make sense.
    I like to have a couple of different sized holes so here I am using a cannoli tube, you
    can use anything that you've got that's metal and round.
    Now remember before you join the two halves together if you want something inside them
    you need to do that now.
    There are a few options for joining the two halves together. You can spread chocolate
    on the edge using a knife and then join the two halves together. This is hard to do well
    because if you don't work fast enough the chocolate starts to set and then it can make
    the join uneven. Kind of pushing the tow halves apart rather than joining them together. The
    next option is to place a baking tray in the oven until it is just warm, and put the halves
    onto the tray and then join them together, this makes the neatest join but if you're
    not fast enough with pulling it off the tray you're going to lose height on your halves
    and end up with a kind of deflated looking ball instead of a perfect sphere.
    The third option which is probably the easiest is to spread some chocolate flat onto some
    baking paper, dip one half of the sphere into the chocolate, give it a swirl around and
    then join the two halves together quickly. Using knife just gently scrape off any excess
    chocolate.
    If you have any little gaps in your join you can spread some extra chocolate on top and
    then just scrape it off with a knife again.
    The instructions on how to make the swirls of chocolate that were on either side of the
    sphere on the instagram cake can be found on the chocolate transfer sheet decorating
    video so click on the chocolate playlist to find that and also the tempering one if you
    haven't seen that before.
    Thanks for watching and I will see you next week with a cake don't forget to put your
    requests below and have a great week, Bye. *** *** How To Make Cake Pops (Red Velvet) - YouTube !!!
    hi there my lovelies so I have her some cake scraps left over from my last video
    the many red velvet heart cakes you can click on the link here if you want to
    check out that video
    and I teach you how to make red velvet cake pops season the scraps
    the first up is you want to wash your hands are really well because they're
    gonna be digging into the skate crap
    site bread cakes crops and I'm broke apart and me crumb
    player wonders either cream cheese frosting to your crumbs
    you want to do it slowly see make sure you get the right consistency in
    good
    want to take a little bit have your cake crumbs
    try to form into a ball and see how it looks like what
    and about the perfect consistency want it to form that ball
    going to your small ice cream scoop and place one scoop
    in your hand dinners gonna
    squeeze it in a roll into a ball try to get a nice form
    that's going to be our key policy really wanna try to make it as round as
    possible
    just like that and keep going
    this process does take a little bit
    wanna grab a chair make your life a little bit easier feel free me
    they're all cracked like that in your ball just culture and keep rolling your
    own damn
    Atmel to make chocolate you can either do it slowly in a microwave or you can
    temper at which I prefer to do just because you have more control over the
    temperature
    if you need tips on how to temper chocolate you can watch my many
    caramel and chocolate covered apples I will have all the tips on how to temper
    chocolate in there
    men take my stick and dip it in the chocolate
    and then added to make cake pop about a third of the way
    in gonna wanna let these rest in the refrigerator for about
    minutes to let
    the chocolate horn
    or if you're really thinking she can do it
    minutes in the freezer I
    personally like my cake pops to stand on their own so after a dip them in their
    chocolate
    orders placed them on a piece of wax paper if you prefer them to be perfectly
    around you can take a piece of Styrofoam
    yes actors stick in like that you know be great just make sure you get off all
    the excess traffic is that will drive down
    UK's any kind and toppings you want I just happen to picky three new
    I use the court crispy pearl it
    his chopper shading any sprinkles much
    are technically called way sanding sugar once you did that and actually paying
    off
    all the extra trip
    it
    me
    head
    head
    head
    it
    good
    it
    did
    poppies in the refrigerator until the chocolate
    actually read
    I really hope you enjoy this recipe and make sure to subscribe to at nasa have a
    super simple
    the salted caramel but
    to die for don't wanna miss that by my lovely and *** *** How to make a CHOCOLATE BOWL using a balloon How To Cook That by Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How to Cook That .net. I'm Ann Reardon.
    Today we're looking at how to make 4 different chocolate bowls using balloons as a mould.
    We'll also have 2 other videos looking at how to make them with ice and with a container
    as a mould. You can click on the channel link above where it says howtocookthat.net to go
    to those.
    So to get started we'll lookat how to make a dripped balloon bowl. You need to take your
    balloon, wash it and dry it, and then give it a light spray in cooking oil and then rub
    it in. And then for this chocolate bowl, I'm going to use chocolate melts. You can use
    block chocolate. If youre gonna do that, you need to temper your chocolate. There's a video
    on how to temper chocolate. If you want to see the other videos on this channel, just
    look in the top corner, click on the howtocookthat.net button and it'll take you to the other videos.
    Then you're gonna need a small bowl. That's small enough to put the base of the balloon
    in, so that the balloon will stand upright in the fridge, because we're going to put
    chocolate over the top. Now we need to melt our chocolate. As I said, I'm going to use
    chocolate melts. So I'm going to melt those in the microwave.
    seconds, stir,
    seconds,
    stir,
    seconds, stir, and repeat the 10 seconds, stir, until they are completely melted.
    You have to keep stirring or they'll burn. And they need to be in a bowl that doesn't
    get hot.
    Once your chocolate is completely melted, take a small amount on a spoon, and just feel
    it on your finger, and make sure it doesn't feel hotter that your finger. If you put it
    on the balloon too hot, the balloon might pop and that will make a mess in your kitchen.
    Take your melted chocolate and put it in a star shape or a cross shape across the top
    of the balloon so that it can start to drip down the sides. Depending on how runny your
    chocolate is, you might need to give the balloon a bit of a shake to get it to go down the
    sides, or if it's very runny, it will drip down by itself. If they're not going in one
    direction, just tilt it in one direction and shake it slightly. Allow that to set in the
    fridge, and then get your white chocolate that has been melted and repeat the same thing.
    Put it across in a star pattern, and then again give it a shake to get it smooth. If
    any of the drips go down too long, just whipe it off to the length you want it to be, and
    give it a little shake to smooth it. If you want more of a marbled effect, you can put
    both chocolate colours on together without waiting for it to set in between. Once your
    bowl is finished, put a small amount of melted chocolate on some baking paper, and then place
    the balloon upside down onto that chocolate. And that forms then your base that going to
    hold it upright. Just in that very rubbery bit at the top of the balloon, just stretch
    that bit out, and get some scissors and make a very small hole in that piece. You don't
    want the balloon to pop, you want it to go down slowly. And as you stretch that little
    hole, it starts to go down a bit. Then you need to go under each one of the drips and
    loosen them away. Any drips that are too long, too skinny or too thin, they will snap. So
    don't worry if you lose some of them. Just try and loosen as many away from the balloon
    as you can. Once they're sufficently loose, you can let the balloon down a bit faster.
    You can see here that you lose a few of them that snap off, particularly the ones that
    are, as I said, that are very skinny or are too thin, they're going to break off. If there's
    one that you particularly wanted on the bowl, you can just melt the end of the chocolate,
    so have a look at your bowl, see if it looks uneven, then melt the end of the chocolate
    and just hold it in place until it sets back onto the bowl. And there you have your dripped
    chocolate bowl.
    Next I'll show you how to make a piped bowl also using a balloon. For this one I've made
    the balloon quite a bit smaller. And then you just want to make circles overlapping
    each other, going around the balloon, this makes quite a strong shape, because you don't
    have the drips that are just up the top on their own. And then smaller circles going
    around underneath that, so it gives strength to the design. Once that's ready, just place
    it on some aluminium foil or baking paper in the fridge to set. And once it's set again,
    make a small slit so the balloon can go down slowly, and just loosen it away from the chocolate.
    And there you have a nice little chocolate nest looking bowl. And you can fill that with
    your dessert and serve it like that.
    This is a decorated bowl that's be made using a balloon also. For this one you need to completely
    cover your balloon, apart from the top section with chocolate. If you have a large amount
    of chocolate, you could just dip it in, if not then just use a spoon to cover the balloon
    over. Then what you're going to do is give the balloon a bit of a shake or a bit of a
    jiggle to smooth it over. You don't want to do it too much or it will get too thin around
    the top, but just give it a shake so that it smooths out all those bumps and lumps.
    Place in on your baking paper. I'm going to put it on a bit of an angle rather than straight,
    you can do it straight if you would prefer. And then just hold it there til it sets a
    little bit, and pop it in the fridge. Then do the same as before, slowly let the balloon
    down, and then you're going to need to reach in and pull the balloon out of the inside
    of your bowl. To make the edges look a bit more pretty around the top of the balloon,
    we're going to take a hair dryer and put it on a hot setting, and just gently blowing
    to the side, and it will just melt the little top section edge there and make it fold inward.
    If you blow too much, you're going to melt the entire thing.
    Next we're going to take a piping bag with a different colour chocolate, so we're using
    the white chocolate here, and just start piping a filigree design. You can pipe any design
    you like. Just practice drawing the pen on paper first until you get something that you're
    happy with and confident that you can do, and then just do that onto your chocolate
    bowl to create a decorated effect. And once you've finished place that in the fridge to
    set and then you have quite a pretty looking bowl.
    The fourth one I'm gonna show you is a multi coloured bowl. Very similar to the dripped
    one, but we're gonna colour some of the chocolate using chocolate colouring, which is an oil
    based colouring, so it doesn't make the chocolate seize. To do the design that I have shown
    in the picture, make a target shape on your balloon with one colour chocolate and then
    generously pour the other choloured chocolate over the top. Then using the back of a smooth
    knife or a spoon, something that's not going to spike the balloon, just run it down the
    side of the balloon. This helps the two colours to run and give that sort of spider web patterned
    effect. Then if you've got any little gaps or holes, you can put a little bit more chocolate
    over to cover those, and then we're going to do, just like we did before on the other
    ones, give it a bit of a shake to smooth it over. And see here if you just give it a bit
    of a jiggle around, a bit of a shake, it smooths right out. You don't want to do it too much.
    Then have a look around your balloon, and if there's any edges where you think it needs
    another drip of chocolate, just using your spoon, just give a small amount on the side,
    and then again give it another little shake to smooth that off and pop it in the fridge
    to set.
    Then using the same method, make a small hole in the top of your balloon and let the air
    out slowly. And loosen each of those drips from the side of your balloon before you let
    the balloon down. Use the knife to push it further away. Again you're probably going
    to lose any really thin ones, they're likely to snap off, so you can try when you're designing
    it, to not allow them to get too thin or make them a bit thicker, or you can just be content
    that a few are going to break off and it'll still look ok. And then pull the rest of your
    balloon out of the inside, and you end up with this beautiful effect having the two
    colours on the inside. To make the bowl stand up, just put a small amount on some paper
    or some aluminium foil and put it on the top, and allow it to set.
    For more intricate designs, click on the links shown and you can find out two other ways
    of making chocolate bowls. Thank you to everyone who has subscribed and left comments and clicked
    like. Really appreciate it. *** *** How to make Cakepops! NEW IMPROVED Cake Pop Recipe! Firm, stable and perfect for 3D Cakepops! - YouTube !!!
    hello and welcome to kpop recipe let me show you how to make this gorgeous
    really study and really stable chocolate flavored cake pop get started now the
    base ingredients for a cake pops recipe today we've got some dark chocolate
    we've got some within cranes that's good about a
    percent milk fat it is quite
    a heavy cream in at the top of cream you'd normally whip to use with the
    dessert that's the basic strike a proper ingredients along with al-qaida no I'm
    gonna leave all of your measurements in quantities in the Description box below
    I'm just using cupcake today because they always break through so I always
    got plenty around you can also use a whole cake or even a store-bought cake
    for this because I'm gonna turn them into some gorgeous little cake pops as
    we go through this tutorial I also got some sprinkles I've got some jeff is
    which are a lien chocolate but you can also use red M&Ms or red peanut M&Ms for
    a similar somali pop sticks the melted dark chocolate for dipping I've got a
    microwave-safe bowl and just a couple of spoons so let's get started now the
    first thing we going to do to make a cake pop mix is going to take that
    chocolate dipped into the bowl and we're just going to pull of the cream over the
    top of that cream in that regard off into the microwave for a minute I'm
    going to migrate that for one minute and then stir and then another minute and
    then stir until the cream and chocolate is completely dissolved and that
    chocolate has completely melted through the crane but do make sure you just do
    it for one minute intervals on just a medium-high speed in the microwave
    that's what it looks like after a first minute so just take his food and just
    gently stirred around so you can see that chocolate melting
    and starting to really blend in through that cream give it a good stir until you
    are happy that your total you can and then it goes back into the microwave for
    another minute after a second minute in the microwave
    this is what you've got now I'm pretty happy that that's cool going to melt
    through nicely so don't be tempted to our microwave it make sure that you do
    give it a really good staring between you don't want to burn that chocolate
    Minister that I'm pretty confident that all those lumps and bumps are going to
    come out this cake recipe is one of my absolute favorite we have made cake pops
    in the past with buttercream and they work and they're fantastic recipe but
    I've been making them with Nash lately just because it's a lot sicker and it's
    it's a lot fairness are rather than getting that really sweet frosting
    tastes of your regular butter cream cake pops what you end up with a really rich
    5g kpop always more like a truffle and it just seems to hold its shape a lot
    better it's really good for the different shaped cake pops so you're
    sort of different characters and things like that that we make on a channel my
    cupcake addiction if you wanna see some great cake decorating tutorials but it's
    also recipe make sure you head on over to a channel insist you charles finished
    and have a look we've got nora many great ideas for decorating your cake
    pops alright so I'm happy that my kind of good nationalist you there is not and
    smooth so I'm gonna put that off to the side until we're ready to use it now
    here comes the mint tea pots and make sure that you've got clean dry hand if
    you're using a full take just chop it up into smaller portion it's just gonna
    help to get a little bit easier to crumble up so I dislike take the two
    cakes and just crumble them together you can crumble them in your head
    easier to sort of use one cake to crumble another it's a little bit
    quicker you can also just pop all of this together in a food processor and
    blend it up until it's fully combined but not everyone's got a food processor
    I like to do it both ways here if you want to make sure that cake is really
    nice and finally crumbled in your bowl before you go adding any of that can I
    show I'm happy that I've got a really nice find crime there with my cake so
    now it's gonna be a simple as taking your chocolate and cream mixture and
    just pouring it over
    know about two-thirds of it in and this is because the amount of cake you're
    going to have is going to vary slightly depending on how driver had cake is so
    light about to turn around and just have a look at that consistency so what you
    looking for is you want to combine it all but what you want is a consistency
    where you gonna be able to roll into balls and it's going to be able to kind
    of hold its shape you can really add too much when it comes to get but just to be
    on the safe side just that little bit the EU consistencies coming up and you
    can see that cake is just sucking in all of that cream and chocolate mixture
    alright so to test your makes just grab a little bit of a chunk there and just
    press it between your fingers history of compact a little bit and then roll it in
    the palm of your hand if it sticks quite easily you can see them on sticking but
    it is just crumbling a bit if it sticks and pulled the ball shape quite easily
    give it a couple of rolls then it's ready to guard but on months is cracking
    little bit it's not quite there yet so I am good at in the rest of my gonna get
    national great because when it refrigerated and when it is actually
    really quiet firms not like a chocolate truffle chocolate but it helps to keep
    the firmness of York a football which improves stability when you're dipping
    and decorating and reduces the risk of cracking and falling off the stick which
    is probably the main problem is people seem to have with cake pops I know right
    now you've got this is really dark mix and you can see how those cake crumbs
    halved in size so you really absorbed all of that gorgeous cash if you have
    any trouble rolling your polls put the whole mix in the fridge for about
    fifteen minute then bring it back out and stop rolling sometimes it can just
    be a little bit to warm our little bit too moist and you just need to give it a
    little time in the fridge to firm up you're starting to roll your different
    shapes different balls and you're not having any luck to get in the fridge
    fifty-minute bring it out and I almost guarantee
    you'll have withdrawn whatever I'm going to put in the fridge with a little bit
    of parchment paper or baking paper cuz they do stick when they're sitting and
    now I'm just going to take just a bit of a spoonful so I've got a tablespoon of
    about I guess a decent tbsp on a cake pop sizes are going to bury you can see
    there when I roll that really nice holds its shape beautifully roles are really
    nice ball now don't worry if not a perfect bowl shape at this stage it can
    get a little bit of a flat bottom is it said anyway and then we can reform bad
    shape so you wanna rock wall of the pic couples and I'm gonna put them off into
    the fridge for about
    minutes just so they can firm up well I guess that it
    can be messy work but if you're making these kids they can absolutely love it
    because he doesn't like to get a little bit messy with the kids while cooking so
    I'm gonna take those people put them in the refrigerator up to
    minutes and
    then I'm gonna bring the matter to shake him perfectly and dip them in decorate
    their comeback from the fridge and you ok couples and now feeling firm to the
    touch of a not completely sold you don't want them to be refrigerated for hours
    just

    minutes at the most is enough but what I push they don't easily push
    out of shape they want and not as good a little bit of a flat bottom on the
    bottom of your cake pops so you want to just take them in your hand and just
    reshape them as you roll them into really nice bowls I'm just rocking them
    around a rolling them around in the palm of my hand and making them into quite a
    nice bowl now they don't have to be perfect and they don't have to be
    exactly sized but if I do have one to four you won't capable it don't make
    them too big so too often people very great be cake pops but once you enter
    decorations in about
    percent extra thought you kind of think that that's
    about the size that I think you should baby then UNLV decoration and end up
    being gigantic if they're too big to be too heavy and they'll fall of the stick
    so you want something a bit smaller than ago about ping pong ball sized
    the general idea of those bowls and has given that lovely
    round smooth shape I won't worry too much better in the rest of them and now
    it's time to get dipping and decorating
    pop sticks and you gonna take your ball I most like to use the bottom been
    sitting on the train it's not just a tiny tiny bit flatter so just give it
    that stick and just put about a centimeter of that chocolate on a stick
    man take the stick and push it into the bottom of the cake couple just over half
    way so you can say that they've got this not a choclate CEO so underneath it that
    I can attract I'm gonna put it back into the fridge for a further
    that's just going to let that chocolate feels that the children feel is very
    important and it's kind of what holds everything together so you want to make
    sure that your job is looking lovely and firm for you go decorating alright so
    we're back from the fridge or the Fraser River you've decided to set your cake
    balls and you know this because this little sealed will be completely phone
    to touch when you touch it shouldn't trip there should be absolutely no
    stickiness to your chocolates and will be completely firm completely set you
    want to take your chocolate now I just given that another mark wave just to
    make sure that it is really not in fluid and you going to take you capable and
    we're just going to keep it straight into the center and I liked just rotator
    know whenever you duplicate purple you want to make sure that your chocolate
    dipping into goes over that chocolate seal that you've just said in the phrase
    up and that's just to make sure that it's all completely encased now you want
    to top it off and you also want to turn it so you want to tap your rate not the
    actual stick itself you don't attack to hide ya and I think having a rotating
    the pope like this just gonna give you a nice even distribution of chocolate and
    its gonna make sure the chocolate drips off in a nice even wet so you can let
    that you can decorate with maybe some different colored chocolate or some
    candy mountain climbing to show you just a really quick and easy decoration
    technique through really fast
    EV kids birthdays baby showers could include anything you can think of this
    is a great kapok decorating techniques so I'm happy
    pretty well starting to set but it's not set yet so depending on what you want to
    do you might have to work
    relatively quickly here is a polystyrene block to say it might take populist
    arrested in what city you can also use flower farm or something like that and
    that actual cake book stands on the market so now I'm gonna take much
    sprinkles and understand a sprinkle them on just the top half of my cake pop
    around cherry jeff is already M&Ms and just sit on top I'm gonna finish that
    off with a lovely ribbon and you can see there what you end up with absolutely
    delightful a gorgeous simple simple little cake pop I hope you guys enjoyed
    watching this tutorial as much as I've enjoyed making it for you today and I
    hope this cake toppers will become your new favorite thanks very much for
    watching *** *** How to Make Cake Balls and Decorate Them - YouTube !!!
    higher get a decision from her ego casing card I'll
    today I'm going to show you how to make very simple cake ball
    and they're perfect if you just wanna bite size Street so
    for this recipe you have a lot of flexibility
    pretty much you can use whatever kinda cake you want and what this is is
    remnants I
    a spot that cake so this happens to be strawberry cake
    crumbs and you just to make the crumbs all you have to do is just take your
    whole cake or whatever you got leftover just kinda
    crumbled up like that I'm to go with it you're going to need probably buttercup
    took up in half by saying
    but again you can be flexible on that if you want more
    when moist ball then use more I see if you own a little bit less than just
    use less than a cup we're all going to need some sort of
    either a melting way for I
    baking baking chocolate baking chocolate chips you can even use it any flavor
    I'm because these will get melted down and will be used to coat
    the ball into broader I'm there's got a little bit a whipping cream here just to
    help with the melting process
    for the chocolate so what you need to do first is make sure that
    all have your cake is nice and crumbly
    you don't have any big giant crumbs even if you're using one to really moist cake
    you also won't need too much icing because it's got a natural
    it wants to hold together naturally so you can see when I squeeze is it still
    this kit you could actually almost make
    I'm falls under this stuff but just to make sure that is going to stick
    together for the long run
    promote out in this icing here
    and you get messy with this one so be prepared
    to make sure you're nice clean hands phone just going to
    mix this all up completely and washed my hands and I'll be back to you
    show you the final process okay so the icing on the cake is all incorporated
    here
    and you will I suggest that use a nice big bowl because it does make quite a
    bit of a mess
    and then what you're going to do is just select whatever size
    up Kate all that you are making I'll
    aware that you're going to be adding a coating with the chocolate so it's going
    to be a little bit bigger
    so us prior to Bayside I'm so I'm gonna take about it inch
    which will make a vote in insure the size up a cake
    for the ball and just roll it up just like that place it on your
    trait and again like depending on how much cake crumbs to use
    and company should be icing will depend on
    how many balls this actually will create a funeral
    smaller does it have more and if you rule
    bigger balls obviously you have less your final product
    so if you've ever make cake pops it's exactly making out got a video up
    on cake pops to so check that out if you're interested
    cables are very similar just pretty much without the
    well caustic so I'm just gonna keep rolling
    and fill up my tray the trick to
    after you've got all your balls roll is
    to freeze on or put them into the fridge i think im in the freezer because that
    makes them
    solid probably for a vote half an hour I'm
    and then during that time um
    all melt the chocolate and will show you that part and then will rule the fold in
    the chocolate and
    we will have created so cables
    so much finish rolling these them and put them into the freezer for half an
    hour
    and at that point will bring them back out and show you
    what the next step is with the chocolate so traffic eight ball in the freezer now
    for about
    around
    minutes and what I'm going to do now is melt the chocolate
    remember that whenever you're melting chocolate you want to do it slowly and
    I'm going to use a microwave
    going to start at one minute intervals at fifty percent power
    and then gradually going to decrease the amount of time anyone that make sure
    you're storing it in between
    each in trouble that you got it in the microwave because you don't wanna school
    chocolate I'm if the chocolate ends up being over to them
    I will add a little bit up the whipping cream but probably will meet that
    I'm so yeah I'll be right back after got the chocolate melted I'll show you how
    to cover
    cables so I'm out that are the white chocolate here
    and not what all you need to do now is to drop one of the balls into
    the white chocolate roll around and then when it's ready to come out when it's
    all covered
    you can't play set up here on this cooling rack like I have done with a
    couple of these other ones
    and what that does is just a lot of the chocolate underneath to drop off instead
    of creating
    on that little foot that you might have seen on some talk that both
    I'm or anything like that but honestly if you don't have a clear act like that
    I can just do
    is just standard rate on your baking tray or on any piece of
    wax paper you can just place them on to that
    so I'm not cover all these cake balls and then
    what I'm going to do is allow them to solidify
    and then I'm gonna do some decorations if you don't wanna do the second step
    on by decorating
    not but you want something light sprinkles or something
    on there are
    I'm cookie crumbs you can even put so the original key crumbs
    back onto the top for decorating all you do is before the
    but chocolate solidifies just sprinkle those on top but I'm gonna show you some
    quick n Easy
    ways to create the cake balls using
    any tools that you will have a home in about some dark chocolate as well
    and when I got that done and these are solidified
    we'll be right back to show you how to finish off the bus
    so the cake balls that are covered in chocolate have had them put them back in
    the freezer for about five minutes just to solidify the freezer to sorry to
    solidify
    the chocolate on the top and I just melted some more
    milk chocolate just to do some swirl work so if you've got a
    piping tip like this I'm using plate number killer took number two
    I'm and I just put it in a regular piping bag if you don't I'll show you
    another quick way
    I'm to do this in just a second so I'm just going to make some swirl patterns
    on here
    sequin decorated however you want to do with this dark chocolate
    and then if you don't have a piping bag what you can do is with your leftover
    I'm white chocolate you can just put it into a regular ziplock bag that's what
    I've got it in here
    and then using your scissors just sniff of a tiny bit at the tip here
    I'm and then you just wanna kindest press your
    I'll chocolate all into that corner that use
    snipped off and this kind act like a ticket
    you don't have as much control a bit as you would if it was an actual to
    but I was going to go back and forth here and then using in the sky like the
    monochromatic
    look in-use absolute darkness was sometimes Jays
    and just using am regular set a tweezers
    gonna decorate this before the chocolate hardens up
    you can
    really the possibilities are endless you can clean them with
    your any party that you're having the relatively quick
    love way it goes on but there's not a lot of
    crap for anything like that so
    was gonna keep decorating needs and I will
    plate these up only got them decorated completely
    and will show you the finished product so there you have it everybody
    that's the finished product up the cake balls so we started with cake crumbs
    roll them and melted chocolate and then add a little
    finishing touches on top just to make them a little bit prettier you can find
    us on it
    Google+ Twitter Facebook thanks for watching everybody and remember to
    subscribe to our channel: *** *** CAKE TREND ~ Chocolate Drip Decorating Tutorial - CAKE STYLE - YouTube !!!
    hey guys today and making the mother of all chocolate cakes have gone with an
    extra chunky rings anything ethicist your roses of course I enterprises to
    everything so why not add it to this programming and following us on
    Instagram I don't know about you but there are so many amazing acres that are
    inspiring me the details below the creative talent that have helped to
    inspire this cake to make this cake we're going to need them

    and
    pound cakes have gone ahead and baked
    and an apple and both of
    ours
    inch I like it I also have some sea and AT&T cake plates as well as the
    teenage round cake board and then I made up to really pretty colors in a sweet
    butter cream recipe link in the description box below
    chocolate ganache and you can see exactly how this is made in the video
    attached that's gonna go ahead and 18 rebounds leading a good just purple
    buttercream even layer and then stepped into the fridge for about
    minutes and
    get started on the top layer this time we using a beautiful pale pink
    buttercream just shake off the edges just saw that nice and straight up and
    down right now just had a nice like drunk art to the cakes and interest rate
    it back as much as we can with a scrape up and get on top and a nice light coat
    on there as well
    extra cake plate in both the
    sizes and I'm gonna use these to place on top
    of the cake and this is the fastest and easiest way to get smooth side on you
    better take a three-putt just like you know but it's nice and level and then
    take about a cream and just from board to go back
    he just left off the top brush any excess in towards the center of the cake
    and then I saw the choice about where the two meet because we will have the
    chocolate dripping down at that we will not let this sit up in the fridge for
    about
    to
    minutes
    and I'm left-handed
    left most of us didn't work towards that right if
    they're right handed but tried it about it and see what feels more comfortable
    now in the second row this time gonna do about five petals and therefore final
    one would have seen that just means to pull back here is too little and that
    will help them to just look like the unfolding and be a much more open stock
    rise to do something I just like little bod
    nice and closed and small doing something out purple as well as make
    even more detail in other tutorials and billing solo for you
    flower blossom here and are you gonna do is very gently just off the city let it
    go and then release these tiny little blossoms
    a bunch of plays and then let them all trying the same piece of parchment for
    now it's time for the week ending all of that chocolate ganache dripping down
    this cake to do that I'm going to need to have all of my other states ready so
    as well is that when making almost adding some six let the macarons some
    little kid to sway some chocolate strawberry bowl and some way for this
    now you can add anything that you like to this and if you make a cake like
    these we would love to have to make a stop so that we can see all of you by
    the creation of the festivities take out which is still quite runny I did make
    this right before I started doing all of this case it would have been cooling
    down for about an hour and a half now yes it takes that long to make a cake
    and making the trip and gonna be using a little squeezy bottle for using my
    script was gonna stop by flooding in all the way around the cake I'm gonna rest
    up against one's thought let it drip down
    as you might have seen you know white chocolate raspberry cake recipe but if
    you like tiny skinny ones the only difference is that the ganache is a
    little bit running out
    and their little book and the last thing I wanna do is just the number two team
    pipe little purple dot in the center of the book and they want you have on a
    chocolate cake I went ahead to confirm embed code just fucking road and
    delicious candy and chocolate as well he needed a hand with any of the basic the
    biggest lesson check out a pic basics playlists and that will help you along
    the way I also have a place to some of our favorite buttercream cakes of all
    time and we have recipes to check out on channel as well thanks what you up if
    you liked this channel for more videos *** *** Chocolate Peanut Butter Balls Recipe - Laura Vitale - Laura in the Kitchen Episode 905 - YouTube !!!
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    one
    hi enlarge battalion and the personal are you getting I wanna share if u
    my recipe for happy about evolved out with them
    I know that these are usually meet around the holidays on a to make a treat
    a sweet treat
    I and that's what these this recipe actually was influenced by one of Joe's
    family members and she actually make these around Easter and Mother's Day and
    Father's Day like very much
    all year long and sons fathers day mothers they are kinda coming up I
    thought this would be a really great treat to package up in like a boxing
    game
    to you were up to
    a nice little treat or present
    not they are
    so easy to make miss you really be called chocolate peanut butter crispy
    ball
    but whatever you fifty I think Todd at the think tank hook us up with some
    confectioner sugar
    he also many some rice creo any kind you'd like
    some creamy peanut butter liberman potted Potter
    and you need a little bit a vanilla extract and also don't need just a
    couple more ingredients to make the chocolate coating
    that's going to come in a little bit so for now it is so easy and simple just
    wait and see
    I've got a small saucepan into my salt pan am going to at
    my own salted butter I'm just going to
    yeltsin this over about MediaWiki and then what add
    our next ingredients attack
    it's about where
    at the banal and now I'm going to just
    turned of am going to add my peanut butter I sprained my little boy with
    some non-stick spray so they kind of
    pops out really easily and now I'm just going to take my time
    and make than the peanut butter and the butter into everything
    is a nice in creamy and smooth you might have to turn this back
    on medium green in order for it to melt a little bit quicker but
    just take your time and be patient I should use a much bigger scale
    in a much bigger South Penn but what can I say
    don't think quite some time head
    a fabulous that looking out to take a bath in there so if Nemu
    wanna go and buy a few are now
    thousand things the peanut butter and butter and fill the bathtub for me
    appreciate it
    at but this is done and now it's just a question up putting everything together
    really easy you got your right theory all your confectioner sugar
    and
    poor
    this luscious nests I'll over the top now mike you want to say one thing
    you okay adjust the amount of confectioners sugar
    that in this recipe you can adjust it to however much you like
    now some people at the port at the pound of sugar in here
    when I on the other hand
    modest amount not too much but yet not too little I think this is the perfect
    amount but
    if you make this recipe and given a taste along the way
    and just find that a need a little more sugar than by all means just add a
    little bit more sugar
    now what you need to do don't think years of it never gonna come together
    it's never gonna hold
    but it will what you need to do is just be patient
    and makes this with your spatula until every piece I love
    every little bit of power sugar is no longer visible you want it to be really
    incorporated you want
    that rice crispy know that right serio and
    the power should go to be well coated in that battery next year so just take your
    time
    and given a good mix get that upper body workout again forgot to get this morning
    get it done now this is what you are looking for
    okay for now I have here they just filled my ball the above water and i
    also have a baking sheet
    with some parchment paper that I sprayed with nonstick spray
    got my lower heating the little ice cream scoop that about a teaspoon size
    and what you gonna do is you're going to just
    porn them for now and then
    will keep his all roll once you have formed them because you could do this
    just put your hands but I always find that
    arm the kinda very inside cell four-man
    and then we'll roll them and down will get them chilling
    once you have them all
    so for me know you got all your your
    battering the same size you want to just take your hand game plan a little water
    otherwise
    that's going to stick your hand and give them a nice little roll don't have to be
    perfect I me mine certainly not perfect summer bigger than others but who cares
    that amputee up anything that homie
    now it got that rustic have charm to a
    now one I have rolled each wanna pop this
    into the fridge these me to set for a good couple of hours you can even good
    at the ninety-four
    make like really easy if you've got budget people I'm
    are you making these for you can double or triple the recipe it completely up to
    you
    and really fantastic if you don't like a baby shower bridal shower does anything
    like that when you need to
    no guitar a burn I was wealth giving out food
    up so this is a great one to make everyone loved them and they're just so
    easy so I'm just gonna fall on them let them chill
    and then we will cut them okie dokie
    had a couple of hours in the fried and they are set and they're perfect and
    ready to go so you don't need to make
    it I went to spike one thing to another any difference so X I did it's not even
    funny
    you can even make a chocolate coating to coat the thin what I've got here are
    some semisweet chocolate chips
    and some vegetable shortening its kind porn you have actual shortening
    its gonna give you the right consistency the right shine and mix it up to that
    the chapel wall crack you can not over a double boiler
    or you can do an idiom in a pop it in the microwave on that melted chocolate
    setting
    and let it melt for about
    seconds giving it a stir every
    seconds or so
    to make sure
    it's getting knotted even if my pop this an OK won't get to coding
    the K
    this looks perfect
    and now I just hate you little peanut butter balls
    you can do this with to Forks if you want to or you can do with your fingers
    however your heart desires
    and you just dipped on in there like us all
    that to myself voice by the way and you popped them
    right back on ga.-based sheet now is gonna continue
    to do these as quickly as I can
    and then I'm gonna let them set and then we'll be ready to enjoy them
    poppies in a fridge
    only for about
    minutes so that they sacked and don't worry if they don't
    look all perfect because look when you pick them up
    I just circling around the edges you got to go with it in all our to tap a
    factory
    this is lacking the kitchen so my food will look like it's been made in this
    case

    no factor here but it's really easy and really simple
    see like that and then this can be the Cook Street in a look at beautiful
    that'll truffles about so creamy
    paying a barroom crunching
    perfect in
    not is but
    idoney with you how to make these they're not like
    sir fifty have the mean really bad they're so
    Harvard that I like them to be really nice and creamy in the crunch coming
    from the quitting on the right serial
    bad at the piano by paula like if the you are in the same boat as I am about
    texture and flavor and aroma sweetness this is a recipe for you
    girl are in the kitchen on comp the recipe will be waiting for you make it
    back to these this weekend for your friends and family
    take a picture share me of social media tweet me talking re tweet tweet tweet
    tweet tweet tweet tweet
    and tell you how much I love you going to be down below I have enjoyed my time
    with me now
    time by
    them
    time *** ***


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