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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
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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
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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
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patentee just in order to create outlook loss invented
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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
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not a single largest you head
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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
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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
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you can go ahead and buy little
young so you think my lemon yellow you may not
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really simple just me you
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want now basically I'm taking
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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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