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    Chocolate Lace Wrap Around Cake - YouTube !!!
    do
    the
    welcome to hodge podge Australia today I'm showing you how to make these
    chocolate lace wrap around for your buttercream cake
    you'll need a buttercream covered cake some chocolate
    and some baking paper the first thing you need to do
    is measure at your baking paper see you want to get enough baking paper at that
    it's going to wrap a rant your entire cake
    if you would like your chocolate basket to extend over-the-top
    of your cake so that you have the ability to place for it on as I have and
    it's going to hold the freedom to the top
    you can then fold your baking paper it down
    to put a crease way you want the top of your basket to guy
    just measuring it to double check and make sure that that's the height you'd
    like
    Dane you can fold be baking paper
    in hot because my baking paper is so wide
    I can folded in half and then once I thought ever I can see that the perfect
    height
    going up to the crease now that I'm happy with my place then I'm gonna put
    the cake back in the fridge for now while I work on the basket
    to using a piping tip that has a rather large hole for what you would expect for
    piping chocolate
    I am going to have my melted chocolate
    into the parking deck after that mention the part back before you need a piping
    bag
    or as it look back see book bag may even be a little bit e
    you do have to be careful when you're pouring the chocolate into the piping
    bag but it doesn't just fill straight at up your piping tip
    but the reason for the latitude is because you do still make quite a steady
    base
    once you have that chocolate in your piping bag it is simply a matter of
    piping
    your patton onto a the paper that you have
    laid out before to this guy's all the way across my bed she just can't see it
    and then coming back to the stock I'm going to do my
    zigzags will Patton in the opposite direction just on top of the
    already wet chocolate all the way across
    again said that I have a nice connected pace it's gonna add structure is going
    to hold it all together by having
    a lot of chocolate on their obviously you want to look lacy save got all those
    gaps in between
    but you do need it to all hold itself together once you're happy with yes well
    it is just a matter standing there and literally watching a chocolate dry
    and I mean that stand there watch that dry cuz it won't take long at all and
    you need to be there at the precise moment
    to wrap it around the cake she needed to be dry enough that it's not just going
    to mold against your cake when you pull it out the fridge
    but you also need it to be soft enough that it's still going to wrap around but
    at cracking
    just using a little bit of pressure to apply it to the buttercream so that it
    doesn't just feel straight off again
    you can then take the baking paper straight of it just slides of like
    butter
    elect baking paper of chocolate and that is how easy it is to do a chocolate lace
    covering on a buttercream cake to top of my
    chocolate place cake I am going to decorate it with
    cherries because he doesn't love cherries and they just look really
    lovely instruct the basket can use any fruit that you'd like
    be really nice with raspberries and blueberries throw on some cream
    showing a whole bunch of chocolate on the topic that you could add him to make
    sure buddy kramer some whipped cream or some gin ash
    anything you'd like did the world is your oyster but with that chocolate
    basket around this cake
    it really adds a touch of class to any butter cream cake NES
    super simple thanks for tuning in to adhere touch but just rather and we'll
    see you again
    real same *** *** How to Make Chocolate Lace Dessert Cups - YouTube !!!
    of the ball
    on
    %uh hi I'm back Julia sure here
    today doing a variation my popular chocolate lace
    in chocolate doily videos I'm gonna be piping a free-standing chocolate
    cylinder
    like the one you see here that's perfect for housing
    putting miss Isabella raise putting in here the senior somewhat later
    embarrass just makes a lovely elegant presentation
    where the chocolate is really the centerpiece the reason it's a variation
    on the other two videos
    is a its freestanding I'm not shaping and around the cake
    and be its to town and got to chocolate and I've got a little bit have
    dark in a little bit white in and around the dark bottoms minute show you how to
    do that
    first why decided the size couple that I wanted
    and this is about three inches it just so happened that my Heinz vinegar Dr
    is the perfect diameter it's also straight sided
    so this is gonna be the form against which I'm gonna wrap the chocolate that
    said
    the the jar is wrapped with parchment paper because I'm gonna be laying
    chopping up against I need to get out of the jar
    will stick to class let me show you how I did thats
    basically want to determine the size that I just cut a piece of parchment
    paper I like to use the role parchment paper for this particular
    application because its curve a certain nicely conforms to the bottle without me
    having to
    work to bend that and that cut it may maybe three or so inches tall I want to
    cut it
    higher than that chocolate template the template am an actual pipe the chocolate
    onto
    cell that the chocolate doesn't
    fall onto the glass and ice need to tape the same place to stay secure for
    wrapping
    this is another is like %uh actually slightly shorter than the label to stay
    by discovered does not stick welding class that will stick to the label
    so this again is gonna form structure around which I'm going to wrap
    chocolate as the cake was it like a cropping video this is
    the primary support PS now the pipe the chocolate strapped a different template
    for this I like to work with flat she parchment paper that doesn't have any
    curve too and I getting big
    pieces large increments like this and I cut down to size and the reason I like
    to do that is because if it's
    of the role of curl up on me as I'm typing my chocolate and that's just
    that's really distracting South and to do this particular pattern and again you
    can do it infinite array of patterns I'm just gonna do a relatively easy one for
    you that doesn't take as much precision or control
    as Mike rap on the cake I've cut a strip
    and you might ask well gee how large that stripped the world depends on
    what you're wrapping it around it because this was three inches I
    cut my strip about three times pie this is where the math comes into the
    equation which is

    about nine inches long plus I added about it and should I add that inch
    because as i at Chocolate
    it's gonna take a little bit more
    then that nine inches to wrap all the way around and not have
    a gap at the back but I like a little bit about overhang
    industry harm if that later it's just easier to attach it later
    a girl our part which has the white dark chocolate in an upper part which is for
    this
    squiggly pattern so I've marked that often the template it's about two and a
    half inches tall
    in total so marked a guideline for me that one and a quarter inches which is
    gonna mark office to pop parts
    they've also left about a half an inch on top for handling room and you always
    want to do that when you're doing a raptor have to pick this up
    wrap it around something later and still impossible to do
    if you put your fingers into the chocolate you nicely piped I do those
    with pens I am gonna turn it over so there's
    marks don't transfer into the
    chocolate
    which make India especially in white choc left you'll see it
    it'll definitely transfer into either chocolate I'm working at the high-grade
    couverture chocolate which is a chocolate intended for piping
    its its fat content is a hundred percent cocoa butter is there no fat substitutes
    like palm oil on it and that's an important distinction because
    some other cheaper chocolates like Nestle's and Hershey's will have palm
    oil substitute in them
    they never now as follow a as
    these higher grade chocolate to do that much harder to pipe with now also set up
    much more quickly so if you're slow Piper
    it may be hard for you to get through the whole strip if you're working with
    something like a Nestle's brand not tipping on the brand because it's great
    for other uses adjusted
    happens not to be great for this kinda piping work
    also I have not tempered the chocolate which is a process to bring the
    chocolate up and down three different temperature phase a site setup really
    crisp finish
    Chris in solid and stands well at room temperature
    have done that just because it's a shortcut but if you know how to do that
    and would like to do that
    in your pipe relatively quickly I would encourage you to do it with this project
    has chocolate
    is freestanding so overtime until softened at room temperature and it's
    less likely to do that if it's tempered
    in a future buddy alt all address that whole tempering issue but
    gone for now you can work with that either way this chocolate here was also
    and tempered
    I've had this at room temperature now for at least
    to
    minutes
    and the chocolate has and wilted so it's quite possible to do it either way
    but if you're a beginner and piping slowly than
    I'm tempered is probably better because temperature other will set up more
    quickly on you
    okay enough said a minute piping
    I've got my chocolate in the back to snout didn't
    curvature chocolate and I'm going to see you
    tested on my work surface first in then start by just racing along
    the bottom for a little bit a reinforcement
    along that central guide mine
    in my forefingers to studying the tip in the town a type a lot more quickly with
    chocolate I do with royal icing because it flows faster so
    have to keep up with that if you are
    okay I'm gonna do it converts Crawley upper edge
    so I'm not going any higher than that
    inch guideline a marked out earlier
    amor roving everywhere in between
    I'm just kinda reinforcing and points just for a bit more stability
    and I'll start with the top I do there's just rolled hoops up and down
    happened down pretty tight little loop surprise
    you know maybe three sixteenths
    not quite a quarter inch apart Shire
    at the bottom you just wanna make sure that all the chocolate connects because
    if it doesn't
    the lace will fall apart when you take it off the bottle want is wrapped around
    the body of
    I'm square on looking at the lace wrap you know I'm not
    piping on the diagonal because otherwise the things I'm piping will be crackin
    it's important to orient yourself to what is your piping
    he's a pretty easy patterns cuz it they look a regular
    and I just forgiving you know I don't have to be is exactly what this
    particular
    pattern whereas the daisies on my cake was much much more precise
    okay why do those eggs egg porter at the top
    just replicating the one that's written from a me
    this is kinda random squeal pattern at the bottom is going to do some curly Q
    lines and again this is very easy you can pretty much do anything
    me to come back in and fill those holes group
    with the white chocolate to this little so the
    bottom half with a solid I like some other to be solid because then it's a
    better receptacle for think that that's all lacy
    sometime softer listen songs will flow out at that and you don't want that to
    happen
    make these a little tighter here okay amigo
    now but I'm a dark chocolate get my white chocolate has melted adjust the
    same way to smelt it so it's just flew it if you overheat
    white chocolate has a tendency to get thick very very quickly and then it's
    really hard to pipe
    saying one another in a double boiler over low heat and watching like a hawk
    to spot when it's just melted
    someone grab that fill the Sentinel finish off the piping and the lace
    okay come in white chocolate here just coming although Hall
    a typical I test the flow I work surface get those glasses back onto so many damn
    and mind you might my dark chocolate still not set up
    so when I lay this white chocolate and i wanna be careful not to coming or it
    with the dark which is why music the pastry bag rather than just smearing
    along the bottom I don't wanna smear the pattern
    the dark pattern and discover this part's a little tedious but I
    it makes for fun a fact imagine doing this with different colors
    chocolate which is possible to and its okay the overflow
    is the low pings because this is the back side in the truck but those parts
    gonna wrap
    up against the bottles you're not gonna see the fact that I've run over some
    others
    dark lines but when I'm not doing is my tip is above
    the chocolates I'm not dragging my tip in a dark chocolate so hopefully not
    smearing any other
    try to push it a little bit into the Haute South cuz I don't wanna leave an
    air pocket
    okay now since the chocolate isn't tempered I want to get into the fridge
    pretty quickly rightists at this out here and when to set up at room
    temperature
    gradually over time %uh chocolate bloom would get kinda gray haze on it
    but I put this into the fridge as soon as I'm done painting and
    that will suppressed the bloom as long as I don't bring my product in an ad in
    the fridge a lot
    after its Payton said I sell my movements into the French partially set
    up
    and I also handily did this on a cutting board
    because this makes it really easy to move to the refrigerator without having
    to move the straps to be sure you're moving on something that'll fit into
    your refrigerator
    the shouldn't take more than one or two minutes depending on the temperature in
    your fridge
    okay so it's been in the fridge chilling
    to the point that I can pick it up without a dripping
    there could even be a little more set off a mass
    if you'd like as long as its top liable I'm just gonna
    secure the back my bottle
    and use the
    cutting board is the guy on the bottom rapid all the way
    around
    it's okay that overlaps a little bit I'm only gently pressing and they're gonna
    do need to and attach it
    once it's fully setup that's looking pretty good
    because back now into the fridge to fully set up before I can
    remove the rapper %uh
    okay so this has been chilling now for few minutes in it the joint I'm a very
    depending on the temperature here for it just went along
    longer than usual but one tell-tale sign it's ready is the partner or begin to
    lift away
    of the chocolate and that that there shouldn't be any attention
    involved in polling of
    the parchment paper or the chopper in set up an hour
    okay so when I come to the back here where there's overlap before Paul the
    parchment out
    I need to take that chocolate that's on top of or I'll take all the chocolate
    underneath that of two just gonna score at
    and gently remove it if I can
    just certain stuff so that that's clear body chocolate on top
    and I should be able to remove the outer part rent that step
    the next step is getting a bottle out you want it make sure you disengage the
    tape if it's not come
    if it's not popping off on it down but this I didn't get to tape it coming out
    and then just ever said chant me
    left the parchment out on the inside
    if it's sticking with it means the chocolate has gotten soft
    and we want to set that back in that fridge to chill a nap before I ever met
    that paper
    and if the capital is set up it should do that pretty much on its on
    you wanna do this really careful aim
    and their you have a complete its owner %uh
    good I am back and got my place
    and all that and I just said it gently on the planet picked it up by the part
    that has the white and dark chocolate is on more solid than the top part
    and I'm not sure what the city so and as I said are great for
    filling with putting names or even ice creams are Moose's
    I've got a raise putting that I made earlier and I'm a final it in here
    with a pastry bag with a large opening in the bottom rather than spurning an
    end
    because I'm then unless I more control and less likely to plop it on the side
    of the lace em break at
    I'm just gonna fill it up probably sample serving up to where the weight
    chocolate and I think
    and topless in there is in mint and then you've got a fabulous
    desert again I wanna be a little gentle with these berries are not come down
    on the lace itself
    in a little sprig would have meant such as one possible idea
    for what you can do with these cylinders and one possible pattern mind you
    your infinite number ways you could actually pipe that s
    by like this to turn a fact if you have a team at a race videos to check him out
    about one where rap the entire side to the cake
    and also one where do flat doilies which is actually the beginner place to start
    if you're doing anything with talk like that lies flat
    til then live sweetly been Don
    the on
    on
    do
    on
    on
    good all all *** *** 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. *** *** CARAMEL DECORATION- HOW TO MAKE SUGAR CAGE, CARAMELIZED NUTS AND PULLED SUGAR - YouTube !!!
    on how to make her mother Gration
    hold
    home on can
    at two cups of gravelly that sugar in Phuket over medium
    this technique used is called dry matter because it doesn't require any water
    it's the easiest but the most suitable technique in this case
    the edges will start tomorrow first but don't worry you just have to secure it
    any worse time out Sydney with this technique you're locked truth to your
    karma as much as

    continue to bring up about the to go to the top
    and eventually will become one big pot of hot don't worry about online through
    all melt away this map it's pretty great because no matter what you do you want
    to bring your car
    unless you bring it of course as soon as he licks his neck like this removed from
    the scene
    the first the creche I'm gonna do the sugar cage with some vegetable oil I'm
    gonna
    called the back of my league parties should dictate
    khamosh to be hot so we can create fine three De Pere spun into the car now with
    two top
    exact motion star cornerback
    to create a firmer structures you have to think that vertically
    and then her Islam the hotter your karma the funeral
    be so it's easy to create this secretion with a hot cock
    now cut off of the axis on the edges that ripped away
    just like and almost immediately you can really see from the Latino
    and here you have your gorgeous sugar page
    this could go on top of like a creep covering completely a small piece
    to caramelize fruits it's super super simple you just have to do
    them in a warm car mount and place them to rest over a parchment paper wax paper
    they will harden within minutes and have a nice crunch
    look to your in the forget that after caramelized Apple should never be in
    contact with any liquid search committee your home
    now comes my people karma the creation
    car lighting inserted teapot toothpick in the back of your preference much as
    he's on a
    here because they look very alike deep in a warm but not hot cock make sure you
    cope all the side some in wants to do you just have to lift your not
    in this car now continues a string

    Educare Connor top with some waco verdict with as they called the sugar
    continues report south down creating this amazing teardrop
    place them upside down on top of cake sing you happy
    most Alicante taking the plan now with the sugar
    almost call them people Tripoli easily in create sugar stream
    huge the common with her fingers are for kids car pulling the sugar
    as long as our sugar to warn you can plea to the infinite really you can turn
    it into a ball the size of planet Earth
    if it starts breaking news you just have to re heaps Carmel overlook
    you can repeat this many many times but don't forget the to be able to pull the
    sugar the crime a house record on a little bit
    little cleaning tip but after you're done the car mount the Pima become like
    a hard rock
    let it soak in water overnight in you remove it easily today you learn how to
    make all sorts of karma the creations
    for more tips and recipes check out my website I people *** *** Zumbo Baking - Milk Chocolate Mousse Cake (Full Video) - YouTube !!!
    from on from
    I'm from get a a major Nick
    I'm gonna help you through the steps to master my milk chocolate mousse cake
    its indulgent I'll give you that real chocolate
    you need about
    minutes for prepping and two and a half hours
    refrigeration let's get started and yes
    okay so we need to
    springform cake pans
    heat proof mixing bowls
    meals and call to constrain
    bachelors wooden spoon
    and have melted butter
    in
    males love what up now that he's like pecan cream
    at my stop with the group the first that's a lot the great decided to take
    and preheat your oven to
    degrees for conventional
    grades prevent forest
    from next place the chocolate in a heatproof bowl making sure you set aside
    night large bases for the glaze don't do anything with it just yet
    will come back that light up this
    for the base you need to melt the butter in the microwave for
    seconds
    and allow it to cool it a lot
    weeks involved and one that could be vice knotted bow top

    mils of what
    up
    with a wooden spoon this
    gather the mixture into a ball place in a sense of
    all the springform cake phase and press it out until evenly covers the base
    been smoothed down using the back above middle spoon
    pop it into the oven and bake for 15 minutes
    then remove and set aside to cool
    now you can go ahead with making the Moose just remember
    the transfer the base to the fridge after its cool which is about
    minutes
    illogic marquai will follow
    camp on the kasich makes in half a cup of boiling water place in the microwave
    until it comes to a boil it should take about
    seconds on hot
    for the mix
    over the chocolate and stay there until fully combined
    LLS makes a cool on the bench but 10 minutes
    before continuing
    Annapolis
    using a hand mixer like this cracking Henwood game it's
    with
    meals called thinking frame into the whole just a fake
    this is not ready
    it should like this and as I said before
    Divya like pecan cream now tentatively
    you can use advanced what makes elect these it
    add the chocolate custard and gently fold in
    and to comply holding in shows a lot fluffy moose
    more i've a cookie vice then smooth the top US special
    chill in fridge the thirty minutes until set
    in
    for the glazing you need those I took the beats and

    use a crane in a small Mark Webber ball
    take the cream until it comes to a boil he should take about
    seconds on hard
    at the chocolate and stay with special %uh until fully incorporated
    for the allies have the Childress
    and then to intern to ensure top is fully covered
    return it to the fridge for at least two towers until it's it's probably
    finally in this is the tricky bit
    before you move from the cake pain to serve want to make sure it's perfectly
    smooth on the edge
    place to chill mousse cake in a warm oven until it is no longer
    cool to the touch probably about 15 seconds at a hundred sixty-degree
    if we release the river the paint gently rotate
    and removed
    now you're ready to serve d-licious but if you're not
    just keep in the fridge and when you're ready we put out and impress your
    friends and family
    and they have it the magical milk chocolate mousse cake
    if you wanna variation try the doc trouble if you miss Kay
    available is owned by banking website happy baking *** *** How to Make Chocolate Lace Cake Wraps - YouTube !!!
    all your
    build
    and where my earlier video they talk about chocolate
    doilies applying chocolate lace flat on a plate
    create a nice under liner for dessert on this video I'm gonna take that
    notch higher and show you how to apply darlie is our
    chocolate laced a cake like on a six inch cake but I got in front of me
    its really essentially the same technique a accepted it involves a
    little more finesse in terms of chilling with chocolate and getting in on
    beside the cake let's start first with what you need in terms of a cake and how
    you want your cake arranged before you start typing that lace
    I've got a six inch cake is actually six and a quarter come up on the stand if
    you do want to present your cake on a cake
    stand as opposed to a plate or or whatever you want to present on the
    important thing is to get on your presentation plate before you start
    because once you get the latest on it's really hard to move the cake without
    breaking away
    so I've got my six inch cake up on this cake stand i'd anchored at
    to text and with a little bit a buttercream which is children place you
    can also use the Devereux Singh underneath that just for the cake it
    doesn't move around because you will be applying a little bit of pressure to it
    when you're
    with the lace on it you think I should point out to them up on a cake stand
    and you know it's inherently top-heavy so one thing I've done I don't have a
    friend here in the kitchen today helping out if I did
    and have been holding the bottom of the cake stand the whole time I'm working
    actually got his way
    sticky material down here in this is her floral and he's a bit lighter Quay
    you can find other things that in to stick along the bottom in the kickstand
    but I liked anchored in place without to the stand to the movies I'm applying
    pressure to it too
    the other thing to look at this is a store-bought cake by the way so if you
    don't wanna make
    the cake yourself a nice a perfectly smooth which is somewhat challenging you
    can get one
    and then just dress it up elegantly like this with a little half an hour or so
    and making the lace
    and you've got a really showing and product now this my government local be
    created a really marvelous job
    icing it but for lace purposes need to be about as straight as possible
    up and down along the sides because if there's any icing sticking out
    either the bottom or the top bill a single I flap
    so I'm noticing in the camera might be picking it up here
    occur lip I think overhanging here
    in the tunnel right side I'm looking at it from the side the cake this my thing
    sticking out on the side
    I'm just gonna clean up a bit I've got a bench scraper here
    and this is the buttercream so by warm up the bench scraper
    I'm gonna be able to basically melt of summer those lips
    on the icing pretty pretty effectively
    this is actually cool down amenity I may need to heat it up
    to be able to touch it here with no problem but we'll see what I can do with
    it as warm as it is
    mister on the bright side and I'm just holding my bench scraper
    as perpendicular you flush with the surface the cake is perpendicular to the
    take place as possible and scraping of the exercising their
    just a little bit but even that little bit can make a difference
    this is a an Italian buttercream I believe it made with a hundred percent
    Potter
    so when it fits in the frigid it hardens the last thing I wanna do is take a
    small offset spatula
    just knock down a separate this morn interfere with the latest but it may
    interfere with dicing border I'm gonna put on top of that later
    so that looking pretty good the other thing I might do it is tidy up
    this icing here so that it doesn't interfere with getting lace down later
    and numbing effect side and show you
    how to actually pay police that's going on this
    couple things we should not know before suspect kick a fighter dimensions
    highest because this is important in determining the template you're gonna
    use to
    create the chocolate rap it's about texting quarter across
    which means the length of my my rap needs to be at least
    bit of Engineering in here six times


    by an entertainer so what he's a paper that's
    at least
    to
    inches to get around the circumference of the cake
    not show you this in a bit and I'm of a measuring the height of it
    you know it's just a bad four inches tall
    summit have guidelines and come up to head to the cake as well on
    a little bit higher just to clear the top the cake so now that we've
    established those dimensions on a set it aside
    swap out the table arrangement here and prepared the template for the chocolate
    frappe
    okay my cakes set aside it's already to get the lace wrap on it but we've got to
    get this
    this template for creating
    the place rap to the right dimensions
    before making the cake at about 60 quarter across
    diameter in about four inches tall and
    with that diameter I need about six as I said six by

    a couple of inches for overlap I'm to accommodate
    the circumference to the cake because on to pack the truck listening to rap
    like sour around the Cape soccer peace apartment here
    partially marked it out already gonna try to replicate the pattern on the cake
    I showed you earlier
    again as with the doilies you can create a pattern you want to be totally random
    it can involve multiple colors
    we're gonna do fancy in relatively formalized place wraps I do want some
    guide marks for myself
    in this life just to verify is about 23 inches long which is ample I might have
    an inch or two overlapping the end but
    I'd rather have a little more extra you know extra chocolate overlapped removing
    the end as opposed to coming up short at that back in the cake and then having a
    gap in waste their
    so I always get myself a little bit more this is a
    I'm to level design if you recall the original cake
    had kinda a latticework that went around the bottom and I've marked off
    about half at the height of the cake about one in three quarters
    inches to do the lattice work at the bottom and then me to this triangular
    areas which are about
    two and a quarter inch wide at base I may be putting a little
    swirly kind of pattern and then we'll have a smaller swirly zig zag along the
    top
    but oh hi to this I'm up to the point the
    these little triangles is three and three-quarters inches which is about to
    head to the cake
    but with the addition love this little zigzag at the top a minute just clear
    the top of the cake
    and I like to have a little extra chocolate at the top because I'm gonna
    be piping a border almost immediately once the chocolate gift wrap
    buttercream with the icing on the cake and that buttercream
    what has to the chocolate and help all that lace in place for tonight have a
    little bit
    after talking on top so that the buttercream can grab onto it and keep at
    least from falling off in Iraq unwrapped the parchment paper
    okay I haven't finished this guy I just want to give an example
    how I drew these triangles there were two and two quarters inches
    two and a quarter rather inches in with so
    mark top
    to it quarter inches here in a tard ron is last trying all
    antic I just wanna mark the midpoint of the triangle which is half a tuna
    quarters at

    know Mark it up to three and three quarters inch height
    and then just draw some guy their
    into doing this with hand you can use a marker
    but as with the truck with joy as we did before you want to turn this around
    group
    one of right here were turned it over so that when the pipe on at the chocolate
    doesn't pick up the pen markings
    not so obvious with the semisweet chocolate we're working with
    but to be really obvious you're working with white chocolate
    now you'll notice hopefully that the chocolate lace
    typings gonna end here but I have extra parchment paper above it about economic
    order finance because I'm gonna have to pick this up on to da piped in wrap it
    around the cake and I want to put my fingers in the chocolate I
    always add a little extra top for handling round
    so my guide for Donovan to flip it over as I said
    in with a pen I can see enough through to be able to pay
    no problem yet no notices on piping on the back of a large sheet wreck
    why is that that's because once this is piped
    it needs to set up partially just enough so that it's not fluent but
    so that the talk with us still flexible and I mean they need to fly the specs
    trip into my
    into my refrigerator to do that before you start you want to clear out is on
    your fridge greater that well I to do that I've got a standard size
    refrigerator effect here at the bottom shelf I can get this into the bottom of
    it kinda on the diet
    diagonal so I will be picking up the whole sheet race I don't have to
    have floppy talk another piece of parchment paper flipping around as I
    walk across my kitchen
    are bringing be bringing it over to my refrigerator and sticking it all in
    that's good you have to along walking distance your
    your freedoms I do to make sure your incoming million carry the talk but on
    because this will be floppy when the talk it's wet and then your pattern look
    at all
    Nikki looking okay so that's a little bit of instruction on the set up you
    need
    you everything you need to pack the truck a laser parchment calling you can
    use a pastry bag but if you like but I love cards because I get the ultimate
    control
    I'm gonna cut a very very small tip in here melt the chocolate is very fluid
    I don't need a large opening to get a with them
    chocolate like I have a place which is rather delicate up I have this cut less
    than an eighth of an inch
    and I got melt the chocolate and not in a double boiler just like I did for the
    doilies
    and I'm I'm cooling it down a little bit so it's not what
    it's just like luke warm to the touch I have not temper the chocolate again that
    the process of taking that chocolate for various
    temperature stages up and down so that when it sets up
    setup really fast that if I do temper the chocolate
    this will not really work effectively tempered chocolate set up much faster
    than chocolate that's just
    melted so if your room is cool in the course a piping this lace
    if kemper the chocolate could set up on you and then you have difficulty
    wrapping around the cakes I prefer
    in this scenario most definitely just work with melted chocolate
    it won't set up quite as quickly and it gives you much more flexibility in terms
    of the time it takes to pipe this out before it sets up
    sup come in all the chocolate on a stick in the parking con I always hold like
    part Rincon by the notches and filling them with anything be a chocolate better
    I think because if you don't pick on travel on you can create a mass
    and I'm usually never fill these more than about half to two-thirds fault just
    because they don't create
    any backflow issues are the top accounts I think that the NOC
    for the purposes this
    and we're going to test the icing flow on sheet rare first
    and it's a little delicate for what I'm doing glasses
    to go on for these tasks
    school delegate I want that when aligned with
    at least in a to manage their gonna looking pretty good I may have to open
    this office I work because unlike royal icing
    the chocolate consistencies gonna change as I work with it as it cools down its
    gonna get thicker
    and clunky and I may need to open up a tip as a as they work with that
    for now it's still pretty warm I'm actual slide everything down to start
    by piping the left section a vous laisse
    and then move my body down as I pipe it's important to be kinda in front of
    the portion that your piping
    in a meeting with a little bit forward because I P if you aren't
    in the whole design kinda reunion as your body me
    got a good flow in a minister by marking out
    and I I'm just gonna do this half or 3rd Ave
    third to the
    the patter
    the camera can capture and then I'll continue
    prepping this whole piece might take me about
    minutes to happen Erica
    very detailed for doing a random pattern it could take two seconds but
    maybe a little bit precise with a view don't wanna be this precise you don't
    need to be
    making him stating that tip but my forefinger
    chocolates pretty warm influence that's coming up pretty fast
    her in its spreading as it had apartments I'm not
    they don't going to open it up the tip up much I might have to open it up as a
    course
    hands a little waving waiver here
    mark a straight line across the top you're just racing over the guide marks
    I had before
    if it's not perfect I'm pickers what will be disguised want to get that I do
    you think I wanna slightly heavier line
    because the chocolates too fragile to more prone to breaking
    once you put the parchment of ok ima do the loop de loop
    parts for starting at the end one big group in the center in this is exactly
    what I did on my doilies more last
    if you saw that video group in the Middle
    going up to the top and I think
    fanning three loops to either side numbers I sometimes wipe off the tip
    as I'm working and mastered any extra tags chocolate of they don't end up with
    a
    an extra big massive chocolate in any area when I start writing again
    screening that tip of a little bit isn't clear start to the next line
    and asked them to release all the pieces here if you're doing any kind of way
    strap on a cake
    this pattern or any other all the talk with his two intersecting connect
    because any parts that are free-standing or Fri hanging a pop of the cake when
    you beast the parchment paper
    from the chocolate and that would not be good thing kinda defeats the purpose
    doing this in the first place
    now we come back in a minute basically repeat this pattern but do it upside
    down
    in the triangles that are at the upper part in that
    template trying to
    connect group and either side work and
    so difference in this one time connecting with that one now and I'm
    connecting their
    that I'm kinda connecting at the very top now it looks a little more
    symmetrical
    especially when I get up on the cake cistern the wrong
    right hand
    an extra looping empty same here
    now whether big globs chocolate the gun appears the blog and I removed the
    parchment later gonna put some white dot
    they're kinda look at the time I do a lease and what you saw on a finished
    cake
    just to break up those areas I made a little bit a mistake you're my line bro
    go back and try to correct that you know when to push too much at the beginning
    or the start of a big blob in the middle that loop and I think a cricket bat
    pretty well
    oh I forgot I need to do love the backup top this is gonna give me that bit about
    overhang
    at the icing it will grab onto and which helps keep the taken place for this is
    gonna extend this part and piping I can extend
    slightly above the top of the cake okay
    them to start the grid along the bottom if you make a mistake
    go harder to crack down on the doily so that was a good beginning
    place to be start with truck a piping cuz it easier to crack
    register a guide market the bar and pillows exact at the bottom here too
    over that guide mark
    note on the kickstand that you choose I don't know
    that I mentioned this before but it's important to choose one that doesn't
    have a lip
    because you're gonna be wrapping that this big piece a paper around and that
    there's a lip it's hard to get that
    the bottom of the chocolate rap to align with the bottom of the cake
    I think you'll see that as we go about wrapping okay and then for this
    the grid pattern bottom I'm just going to do a parallel lines
    eyeball these but if you're not comfortable with that you can draw this
    out on your
    template industries over them I'm spacing mind a little bit more than
    appropriate mention apartment
    and trying to be a story
    as possible and as you're doing this part it's especially important
    to move your body along the line the rap
    I'm just doing this and when we break up worship my see
    move down to the time directly over when the time piping because
    if I'm not then things start getting piped at different angles as I move down
    down a wrap I'm trying to be as parallels possible here
    in a comeback in the other direction into that blob
    string1 blob in ending in another case as bob I can dress up
    dots later want to take chocolate rap
    of the cake
    continue this mine in the Minack once I'm done piping these lines on the
    comeback in
    do little dots a chocolate in the grid
    taken to reinforce this great a little bit because it is a little bit delicate
    you'll see that I did that on the sample cake
    shown earlier also did on the center those do a lease in my other video
    okay and what I mean by that is
    put a little that chocolate NH corner
    miss I just feel like in IP you might be kinda
    folklore Julie after folklore but if you like it reinforces this chocolate
    structure
    little bit better and that the design element that's kinda nice
    you prefer the dot down a different patterns to create a different pattern
    in the script but
    I'm putting them on one side is kind of a safe thing to do particularly if
    you're great isn't perfectly
    some actor because then it less obvious it's not
    you'll see my truck with a still very fluid
    note that it's very shiny so if I were to
    with this up now in rapid on the cake we just smear on the cake and you get it
    you keep looking
    others pattern a pipe would be a mass which is why it's important once I'm
    done piping the partially set this up so that out
    smear the pattern I put this lace on the cake
    a little bit a mistake there well
    trailer chocolate which I can get out later once the talk but set up in on the
    cake
    if it doesn't fall out on its own
    okay I'm I'm about halfway through the rap
    what I'm gonna do is finish this off will take a little break
    by finish this off and I'll come back and show you how we go about setting up
    and getting in on the cake okay I'm back my chocolate
    lace wrap has been partially set up so it's not
    runny but stockpile
    and that's important if it's fully fed up it's going to crack on you and wrap
    around the cake
    first step is to anchor the backside the cake
    and I'm just gonna precedent here I'm not touched her breast the rap
    because there's the possibility of its nearing I'm just gonna carefully
    guided around the cake making sure that I'm staying
    wash with the bottom the cake stand
    and then I'm going to press
    one more time where it makes contact with the paper
    word over Leicester where begins to overlap the end to the other paper but
    I'm not gonna press all that into that
    paper going it'll be harder to get off where has basically rap
    at arms wrapping I got a warm in here and so you notice my partner papers
    maybe flopping around a little bit more
    the little bitch more chilled opportune have left play in the paper and it can
    be either a wrap
    but I'm next one rap on that I'm the next step
    before put it back in the fridge to fully fed up that chocolate
    if I like to anchor that will overhang a talking to the mansion with a little bit
    about her cream
    they'll just ensure that when I do you eventually pull the parchment paper of
    that I don't take the whole rap with that
    Service Catalog buttercream same thing in here that
    are used ice the cake and I'm just gonna do little border on the ad
    attempting to hit the chocolate has I do that
    now I've got this anchored with them for a plan the bottom that important to do
    in your apt the cake
    you know wanna knocked the whole cake stand over but
    I do need to rotate my cake a bit in order to get this border down looking
    good
    some taking back way of that I can do that now and this is just a trailing
    shop or you can do any which border here
    the whole point of it is just to make sure you're connecting to that
    chocolate overhanging camera over and the low on this and a little bit higher
    on the other and kiss the cake topped with a little bit slow P
    the fact that the semen swapping is okay I got it nice least saw the field here
    and when that chocolates at supple remove all that excess
    I had about two inches access
    I could have cutter slightly shorter template but again I'd rather have more
    men find
    piped all that which took me about a half an hour
    they didn't have enough you know enough profit to make around the cake
    I would not be fine what happened to me before reverend
    I'm almost done with this border in a month I'm done
    the whole thing with the parchment still on it goes back in the fridge
    until the chocolate thoroughly set up to the point that I can peel that parchment
    paper of
    in that shouldn't take more than
    oh I don't know
    minutes and hurt
    had chillier fridges the partial setting up at the lace wrap before I wrap that
    with literally a minute in the fridge it's very very quick
    so there you have it my borders on top me fix this little piece here
    it's kinda sticking up and my chocolate rate base rappers
    nice intact and level all the way around the bottom the kickstand
    of it in the fridge one wrap it will apply a border the bottom and maybe some
    white detailing
    I along is larger spot the dark chocolate and the be done
    back there the cake it's been chill
    to the point that you'll notice in areas the
    partner papers actually kinda separating from the chocolate itself which is a
    good indication
    the chocolate is firming up for me to actually
    carefully and gently whole away the parchment paper
    if there's any resistance at all
    pulling off the paper and chances are the chocolate isn't fully setup
    so you don't want to Paul prematurely recompose
    all the chocolate of being very gentle here got a lot extra paper here and it
    kinda getting my way through this plan to cut this off
    and now I'm coming around to the back to the cake and at this juncture it's
    pretty important
    to not just pull the paper off because your
    take this peace with it that overlaps in a poll of the other side K
    so I do at this point but take a hot paring knife
    and I score along with seen this is right where the paper
    in chocolate intersect that the knife is hot enough
    should just melt the chocolate along the same
    wonders all the way from top to bottom when it could be a touch hotter but it's
    cutting
    and then what that allows you to do is lift-off
    without a piece of chocolate of paper
    hopefully I get all the top

    because if you don't remove the chocolate as you with the paper off
    again oh
    brake not break the lace underneath that and that's not great
    the back up a cake other the same with this particular design there's really no
    we don't wait
    but these rap so if you break a little of your it's not the end of the world
    ideally I want to clear all this talk about of paper
    they don't break any delays and Ernie
    just scraping it off
    got enough of gonna get from the top to and then we'll go ahead
    remove the rest the parchment paper
    be careful here feeling a little more resistance I know much of its getting
    a little softer on its gonna be careful by Paul
    so got a nice actually nice clean theme there sometimes about Depot of chocolate
    a common with an actor melted chocolate and just
    fill in the seem a little bit this also helps to secure the way someplace
    I'm is more important at this work your wedding cake for instance an hour gonna
    lift this later put this on something I don't want the whole
    sheet the lace to fall off oftentimes put a little reinforcing
    butter chocolate there okay the next step
    is made it clear where some other chocolate I'm bored
    and I'm gonna put a a bottom border on this kicked us to clean up that lower
    edge
    and then we're gonna decorate it with water them into the dots first
    I've got my talk what in this
    in this portrait Khan and I'm I wanna put dots whether those big blob
    dark chocolate just to break them up a little bit therefore this
    task it's nice to be at eye level with your K
    you making perfectly round of a little hide I prefer to
    elevate this cake so we'll see how it goes my glasses on for this
    I meant that every white chocolate you know as warm as they can be
    before it gets competencies is because when it hits this call cake it tends to
    set up
    fast and leave a little peek like on that particular dot
    I dot up others do if you got to give an example what I might do
    and then we'll go ahead and finish at the bottom border
    you can just imagine that I would typically do this all the way around run
    the cake
    course I level
    in fact minute of my store and get closer I love I think
    pipe has this I really do need to see what I'm doing
    tingle trios and got through to fill up that area and there's a little bit o
    my truck with a little bit cool it
    I do it's at this many waves over burner in this heat up a tip for the car on
    to melt the chocolate a little bit more from not getting a little pad
    about one has a really long tag on it and
    to correct that I can I take my trust in Utah
    carefully wipe off the chocolate
    white chocolate and try again still not great me going to sleep that tag of
    their ego better yep this is an indication that my white chocolate is
    probably
    I'm to call I'm gonna break warming up
    and then come back and try to finish off his daughter into the bottom corner
    okay
    I was having a little difficulty with my chocolate was a little too cool also
    other
    creating is dotted with engaging with equal chocolate on the cake I was going
    on to peaks which I don't like and I'm rather party
    so I hid my talk it up ever so slightly you can overheat white chocolate very
    easily and I get very competent so watch out for that I did it on a double boiler
    came back and I really piped all these dot
    I'm one they didn't like I flicked off with my trusty nato
    and I think you'll see that they're more nicely rounded now and I'm much happier
    so never gonna proceed with finishing off a cake
    we've done all the basic element to the chocolate wrapper important things to
    remember are gonna draw your template out in advance picture
    it around the cake do not temper the chocolate because then it will set up
    too quickly and you'll be able to wrap it around the K
    and then set it up just partially
    the truck we should still be pliable but not brittle and break
    yet it shouldn't be running for Gov a little challenge getting up on the cake
    in fact with this one
    the chocolate did get a little runny I mean your you may not have noticed my
    parchment paper Center flopping around a little bit more
    could've been a little more setup ended up getting a pretty great result because
    a damn that's a lot but those are the kinda
    chocolate lace and now just to finish off the border I'm using the same
    buttercream I did I'm a top
    need a border the bottom but I'd like it big the trumpet at the bottom is Inc
    particularly even and it also helped anchor the chocolates in place
    this is just a shell border trailing starboard or whatever you wanna call it
    could do something else missed practice all the way around but this on a
    kickstand I have to rotate the kickstand
    course if you had it on a turntable it is rated
    turntable in we're gonna do the top like
    I have on the on my demo cake sitting up on the counter their
    with some chocolate ribbon but I talk about how to make another video
    so check out the video on making ribbons with chocolate though
    to see how that's done this cake is pretty elaborate just the lace on it so
    it doesn't really need a on top I'm just gonna finish with a couple hours
    in a couple little chocolate pre-made chocolate ribbons and call it a day
    this also works were pretty much just
    fruit on top various just because the site is so elaborate so you have this is
    a
    away taken a dress up a store bought cake if you want to add a lap
    extra I think to the side you want that nice rich chocolate element
    spoke to talk place if you don't wanna do really forty pattern like this attack
    me
    only half an hour to do but i wanna spend even less time on it
    and just a random squiggly pattern connecting what kinda cool and modern
    just make sure all the pieces are the chocolate interconnect
    another key thing to remember so they are coming
    nice border down men to finish top gonna take this chocolate ribbon
    that I mentioned earlier you appreciate maybe about an hour ago
    I just to allow them to get a little firmer so that when I apply them to the
    cake they don't get all machine now I put a little blob
    more icing in the middle just a kinda give them a little bit of height
    sometimes I always
    anchor them more cover that our flower
    I typically when I decorate cakes like to stand up
    and get a view from afar as would be viewed
    if you were coming into a room in thing that kick for the first time to sing
    down isn't
    my chosen method for decorating cake tops
    but just to keep me from bouncing all over here camera I will stay seated
    can try to look at it from the side here maybe a little more hi i'm looking up
    I'll
    this is my friend on the cake my scenes on the backside
    in-kind decorating this in one direction for the most part
    but the thing is it's a noticeable
    technical like I did a nice clean cut on the back side I think this is a couple
    of flowers I'm using pesticide
    free organic
    flowers its roses
    which are also edible you want to share it is that makes a pretty garnished to
    looking pretty good patina but there is some greenery
    it'll be good to go
    but again the the the method for decorating the copper limitless
    there you have it
    from fear from fear
    chocolate lace if you're intimidated by the lace up on the side the cake star
    the chocolate doily video what you'll find elsewhere on my YouTube channel
    thanks for joining me and lips sweetly build
    up
    did
    all *** *** Buttercream Blossom Cake Decoration - CAKE STYLE - YouTube !!!
    hello make a lovely today I'm gonna show you how to make
    a beautiful frame below K me
    back in eighty way yeah and right hon
    that a fucking lap now you know how much
    lot hi I'm hearing he so many

    be people but absolutely dunny
    so I'm gonna teach you how to make feature
    to you sign I'll same Laila from Italy
    any eighty dunning ice cream cake
    creation nessun AP people often
    I have made up some last week but I think recipe you can find
    count below and me he went in screen
    peach byculla I absolutely love this color so gorgeous
    we have reviewed shade that's BS green
    as well lemon yellow now I'm trainee
    and many many many in two sizes so I'm cheating to you anyone all
    as well one hopes you parking ticket anything just to
    released and sized rose petal T now
    also I got ass and number two packing tips that i'm gonna be using
    making our little buns to go along with it as well
    on how rain we have a delete which
    e
    I have a number three happy
    to help with those funds that I mentioned and just singer
    all Lawson I'm he a number one and number two you will
    patentee just in order to create outlook loss invented
    now we're also going to use them pishi send it right
    compartment reach just to lighten up an ethanolic
    BET handle I have a laminate I'm gonna be hiding all
    blossoms aunt and I'm also lot and lock
    up little sway a parchment paper and that's what we're going to be happy
    flowers aunty we need to do to take some
    and chop it up
    into little squares show you how to make a lot
    lost anything out when I fall d hola
    place me to be about Ukraine arms and
    past it down just Anna and that doesn't mean that it won't go any
    not a single largest you head
    any ski cut to the top East lay it down a bit
    angle it's basically like
    degree angle
    he's going up at and that
    me right any now as you go anti
    beautiful petals imminently take
    of and place it onto a cookie sheet and it is really nice
    lou with me as you make your five petals
    you just squeeze and really squeaky
    and release continuing to
    you plowing
    speaking to me anything I want
    i can't. smaller blossoms we
    and released this time damn in towards the center
    a little bit more just because they ass a time Tony
    now now and you go
    anyone go ahead and make
    by sizes you all
    each day one trail
    just and rage now once it wasn't

    you can go ahead and buy little
    young so you think my lemon yellow you may not
    i dnt lot and number one smaller one
    now to go in and beautiful I've chosen to make
    really simple just me you
    life like T other text eat like to jazz up a little
    want now basically I'm taking
    my callous I have a small one TT on my
    happened and just to be adding a little bit about a crime
    onto takes it I'm hearing a
    lower gonna happen and displacing
    little press
    at the mall screen and
    Lawson
    I'm still be with me %uh on the side enhance learning taper
    away on me other
    in pop point
    just a couple
    awesome East attaching
    Lawson time Adelaide and this is where we can really ended
    into it semi
    which is basically like and be be me
    and Wii upright
    map opening and closing not sign okay and then what we basically
    is present want I'll squeeeeze
    and then released and polite quickly as you can
    I think just but which basically
    in the middle class Green Dot top to
    little dots back home
    seen in
    and they've got a gun we had a beautiful buttercream blossom K
    honey doesn't have to be equal anytime me to know
    leading flowers create or just loyalton I'm
    thanks for watching I hope the and left she did
    be making more and more allow it to nine *** *** Chocolate Border Cake Tutorial - YouTube !!!
    make i think im doing things disaster but that's sort of a teaching you how to
    make a mint chocolate cake bakery with some freshmen have my cake board adding
    a bit of butter cream to touch my take on it and a healthy dollop of fasting
    and sent in using a spatula
    edges and let it out and we had cake remains license straight and seattle is
    the internet and press down and continue this process
    videos I'll show you how to edit or 10 also level will take their leave any
    description books later to cut one so you ladies have been added the Special
    Agent Chris that excess buttercream against the King anyone's an extra very
    keen to create our country our company anti-gay bill and buttercream gonna make
    sure that be until finally he was simply talk a little bit
    roomed with a paint scrape under stripping off the excess and bring that
    with the first into the venture into the freezer for a good
    minutes in the
    meantime pair elke a friend so I have given a depot at
    in the hopes that it
    is because my cake ideas about
    a hobson's
    at least he said he was up and pulled along those W mom and cut along that
    scoreline
    you leave it straight but here just cut out a couple of triangles to make it
    more funky never the cake has it pretty well I think my last layer frustrating
    having a healthy dose of a very top shifting it was fine and putting us at
    the top and adding a generous amount of butter cream onto the sides of the cake
    tasting it all indications showed her completely
    grapes quick before the exit and as you reapply your pic script a custom always
    make sure to take off that exit sets on your bench scraper for a much needed and
    bring that live again back into the freezer handmade I think tanks and
    taking one of my be capable over to the other sites make triangle cut off the
    excess against that line in the twenties who have to put a training all week one
    corner and learn enough with details see how the fuck side facing you then take
    the end of the phone up traffic around the kind and make sure that the phone is
    all it takes to move around I hope my instructions were clear but it's it's
    pretty easy to measuring how long my cell please I need to cut it to about
    half a centimeter longer than it needs to be here spending in China so I'd
    recommend death because it sure that that whatever let's just play your part
    makes them some melted chocolate all the corners and in full battle again
    couple of times to get myself
    then cut off a little slippage of the end just until you get your bike of
    trouble coming three and install it onto your template I had a pretty healthy
    amount of check it out to be
    when you finish typing quickly remove that you're trying one that shine is
    going to talk with my food that but it's duplex the world that's when it's ready
    to go on to your things you want to lose a child but still be wrapped around you
    can make sure that the bacon people in line with a pool of resting on the case
    for what will be the straightest welcome and then home tonight and heading into
    the cape and mask budgeting and make sure that it you can let it sit at room
    temperature I believe it for about 15 minutes otherwise you can put it into
    the fridge for
    minutes
    property step and you'll notice that it comes up on its own from the baking
    paper then gently start removing your baking paper we really careful and this
    is why I remember in the adding half of the leader of a liking I had that in
    July thing sort of popped up with the chocolate meat that's a pretty easy fix
    if you have some of that chocolate that you played down to the other he's making
    paper we can just take it off their feet straight into a space for easy fix this
    is to become a key
    decorated with them fresh berries strawberries but a cut in half because I
    really like the color inside strawberries
    looks really nice that way and it breaks it up it has no fresh raspberry you can
    add whatever you like getting some flowers and you don't
    make the cake with a chocolate fan sticker fresh berries and so is this
    weekend I love because the brown chocolate really contrast life agency
    vanilla buttercream and that the color scheme you know the whole green and the
    rave ties in nicely to us that one there's a lot easier than it looks
    waking with melted chocolate can be a little daunting but as long as you
    follow those steps you know and it's not too shiny
    come at it so flexible when you're working with it the cake really not all
    that difficult both give it a try let me know if you to know how you went always
    love to hear from you guys like feedback and stuff it's always welcome thanks for
    tuning in and I will catch you next time *** *** How to make a CHOCOLATE BOWL using ice How To Cook That Ann Reardon - YouTube !!! English English Add subtitles/CC
    Welcome to How to Cook That .net. I'm Ann Reardon. For a printable copy of any of the
    recipes or more information, simply go to the website howtocookthat.net.
    Today we're looking at how to make chocolate bowls using ice as a mould, and this chocolate
    sphere. To start with we'll need to melt our chocolate. I'm gonna to use chocolate melts.
    To melt those in the microwave,
    seconds, stir,
    seconds, stir,
    seconds, stir,
    and then repeat that until it is completely melted. You must stir it, or they will burn.
    And use a bowl that doesn't get hot.
    So to use an ice mould, obviously you have to make the ice in the shape that you want,
    so I've used some cheap sphere ice moulds from China for these moulds. And then just
    simply put your chocolate in a zip-lock bag and zig-zag it back and forth over the top
    of your ice. And then before it sets completely hard, you need to get a round cookie cutter.
    And just place that over the top to cut off any excess chocolate, unless of course you
    want the excess chocolate there in your design, I didn't in these ones. So just, on each of
    them, push down, and then you should just be able to wait a couple of minutes, and simply
    lift the chocolate off the ice, because the ice starts to melt and get smaller, which
    makes it ver easy to get the chocolate off.
    Then the next question of course is, can you use that same mehtod with a larger chocolate?
    Well yes you can. Here I've made a more of a lacy chocolate bowl, using a large ice mould.
    I didn't find it as stable as using containers as the mould. Proabably because some of the
    water from the ice gets between the joins of the chocolate, but it is a tecnique that
    does work. So simply take your chocolate again in a zip-lock bag and start to pipe in on.
    Make sure all your design joins up. You can't have gaps in it, because obviously when the
    ice is gone, it needs to be able to hold itself together. So keep piping until you've got
    a design that is completely joined together. Leave it for about
    melt out a bit more, and then simply take it off the top. I had some paper towel under
    the al-foil to absorb the water from the ice as it melts. And then you can fill it with
    strawberries or whatever you so like for your dessert.
    You can click on the other two videos here to see how to make chocolate bowls using containers
    and using balloons. Or click to subscribe to this channel and to be notified when new
    videos come out. *** *** Chocolate Cake Wrap - Cake Decorating Tutorial - YouTube !!!
    Hiram on its Tatiana from tatyana they're really food and welcome back to
    make it and so today's video is not a recipe today I'm actually doing a cake
    decorating tutorial and I'm going to show you guys how to make this beautiful
    chocolate cake crap doesn't elevate the cake to a whole new level just looks so
    elegant in Turkey today I'm eating dark chocolate from Mike a crap you can do
    this with milk chocolate white chocolate and you can apply for garnish to just
    about any type of cake birthday cake special dinner special get together you
    name it you're getting blown away by this intricate and delicate garnish the
    let me show you all the steps and all the details on how you can do the same
    exact thing let's get straight to the tutorial but today I'm using my opera
    cake recipe it's one of my all-time favorite cakes and you can find the
    recipe do that on my channels while they've doubled up the recipe out some
    height to the cake and he took my spatula really smooth out the sides were
    really nice and smooth finish so what you wanna do is grab a fabulous mood out
    the sides taking really nice even and then set your cake into the refrigerator
    to allow your frosting to that and that will help you immensely when you're
    putting on the garnish so first thing I'm gonna do is grab ruler and measure
    the height of my cake and this one measures at about
    I'm gonna
    leave a little bit of space for myself and I'm gonna cut my pic parchment paper
    at five inches
    I'm gonna take my paper and I'm gonna wrap around the cake so I'm gonna
    measure out exactly how much parchment paper and take my scissors and cut off
    that extra portion
    for this project
    you either want to use some chocolate wafers for some chocolate chips which
    everyone you have on hand is going to work just fine for this project I do
    prefer the chocolate wafers chocolate want to set is actually gonna hold its
    shape a little bit better than the chocolate chips so what I get for this
    just popped into the microwave and I set my power level to about
    chocolate every
    seconds until completely melted and I'm going to
    transfer my melted chocolate into the plug bag just wrapped around a glass to
    make this process super easy to layer pressure Peter flower on a surface
    that's long enough to accommodate the entire length of your paper I'm gonna
    grab my chocolate here in a minute snip off the end of the bed with my sisters
    tiny little and now for the fun part so you want to start at one end and just to
    appear talk back and forth now keep in mind that the cake is only four inches
    high and we kind of paper five inches so I'm gonna make it a little bit lower
    than the edge of the paper
    going to come back and do the same thing in the opposite direction
    for the chocolate is that so the child that needs to be stopped me say where
    it's still possible and it doesn't break on itself but the same time it's not
    running right off the parchment paper and want to talk about this time it's
    time for the fun part so go ahead and pick up your parchment paper
    chocolate rap and we're just gonna start at one end
    precedent and work your way around the cake
    the chocolate into places sticks to the buttercream and then I'm gonna pop my
    cake into the refrigerator and just let that chocolate set up completely and
    want to talk about this at all you have to do is just carefully peel back the
    parchment paper
    tutorial I hope you enjoyed this video and if you have any questions regarding
    this tutorial or more cake decorating videos in the future just let me know in
    the comments section below and I'll try to include some more and the upcoming
    month and if you guys want the recipe for the cake I used today called it
    opera cake and that video you can also find my channel they can go through
    watching and I'll see you next time *** ***


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