Our site has collected lessons , master classes on various websites that are dedicated cakes, cakes decoration.
If you are the author of the lesson and want to supplement the information to change, exclude it from our website or have new lessons write request through the form on our website
We will consider all your ideas!
Engagement Ring Chocolate Box Cake Topper - YouTube !!!
hey guys Gretchen's bakery here and we are kicking off the Valentine's Day baking marathon with another collaboration with my friends from the dessert network so be sure to click the link at the end of this video so you can go check out how to make these other fabulous creation the only problem I think you will have is picking what to make first so let me help you decide and let's go for the engagement ring chocolate box cake topper that I made hey guys welcome back to Gretchen's bakery with Valentine's Day approaching I think this time of the year is the time where people get engaged more often than not right probably on Valentine's Day or New Years more than the other time of the year and even know that I'm not like super duper wonderful cake decorating there are so many people out on you to Better Business blowing the out of the water when it comes to cake decorating but that still doesn't stop me from trying in chinese Simplified as much as possible for you guys as I always do I'm so anyway have all these ideas swirling and let's see how it goes so let's get started right away so first what you will need to make the chocolate box is some tempered chocolate or candy melts are fine to use here too I am using Ghirardelli chocolate squares any flavor that you like is fine I'm using caramel filled ones for the bottom of the box but once we get to the making of the lid you will need solid chocolate and you'll see why once we got there in a small paper cone I filled my melted chocolate and will now build my box simply by gluing all the sides on square for the base it was helpful to use my bench scrapers them silicone spatulas for support but you can't really use anything next to make the lid we will be cutting the squares and half now so this is where a filled at Ghirardelli Square will not really work a sharp serrated knife is best for this job since a sawing motion will cut better and avoid splintering and breaking the squares you will need to mars squares cut in half to make the four sides of the lid with one more full square for the top while the lids SAT's I have taken one pink champagne cupcakes and trimmed it to the exact size to fit into the chocolate box I then added some decorative piping to soften up those rough edges next to make the ring out of gumpaste roll it out to about a quarter-inch thick cut out a ring sized piece with a round cutter or a tip from your pastry bag will work to take a smaller cutter to cut out the middle complications arise and hardens pretty quickly so once it does you can use it to first of all measure the size that you'll have to cut out of the cupcake to then reinsert the ring later then you can brush it with silver or gold luster dust mixed with vodka vodka will evaporate off leaving your gum paste with just the shiny gold Lester set aside to dry completely next we have to make the hard candy for the diamonds it is sugar water and glucose or corn syrup but I also have this Wilton silicone jewelry mold to form the diamonds get the water sugar and corn syrup on to a high heat and stir constantly until it boils once it comes to a boil stop staring then attach a candy thermometer to it and let it calm to degrees Fahrenheit for the hot sugar into a heatproof Pyrex measure let it stand to cool just for about a minute and then pour it carefully into the silicone mold obviously we only need one large diamond for our rings so you will have extra sugar for decorations for the cake or cupcakes or whatever it is that you're planning to use topper for once the chauffeur cools you can easily pop them out of the mall then onto parchment paper sugar like lollipops are very sensitive to humidity so be sure to keep these stored in a very cool dry spot so that they don't now and get super sticky use a bit of that reserved hot sugar to glue the diamond onto the gumpaste ring and for the crazy cat lady you can make it extra special diamond ring that would be me next I made another contraption with a long skewer and esterified to hold the lid in place while I glued to the bath box once it is set you can then add the decorative piping place the ring inside and then touch it up with more luster dust and now your cake topper is ready to go on top of your cake creation in celebration of the engagement of two hearts coming together as one alright guys I hope you liked my tutorial not bad eh I went on to prepare my red velvet mousse cake and set my engagement ring chocolate box right on time I can't wait to see what you guys come up with for years show-stopping engagement cake so be sure to like and share with me on Facebook so I can see what you're up to now go check out my friends at the dessert network for more awesome Valentine's Day dessert ideas just click on the links here and be sure to tell him Gretchen's bakery sent yet and don't miss out on my red velvet mousse cake that I used as the base cake to display my engagement ring cake topper just made and my new video for how to temper chocolate ok guys thanks for watching and if you haven't subscribe to my channel do it do it I upload every Thursday and Sunday and you will get all the best recipes at Gretchen's bakery dot com you soon
***
***
Mary Berry Chocolate Cake Masterclass with Lakeland - YouTube !!!
today and that issue how to make my very best joke here this chocolate cake is made by the all in one message which is said ET festival and take KK package in the possible acted kitchenette and and just going to fix it boiling water that helps to put kid said just needs mixing to stop it quickly surrounded that looks well we'll start to show you that with me tables thing it's sorta makes had pace mixture now to the other ingredients festival sweet thanks I did in this or that as I find it d liquid a helps together everything then next is the pastor now this is really important this particular is soft its only it let me hit that mixture it's too hard plenty then engaged should now the sugar is dole's past in that case then self-raising flour because this is the all in one said and then to use just a little baking powder that's rounded almost the same at the top cities and any that getting that need to sit and lost leaving said check all the ingredients in
and pieces until its peace peace means slowly to the game looks beautiful mixed it and now into the stupid festival that Greece the tins really well on speak mixture down but far from each team good and then into the head they in at fan and they will take about minutes these a new push hands from the man buried with Leighton Grange on buses just pushed base come out take team hold sides seminal posted then just turning as it's called did just that on to teach I'll call long-term love I thought and just missed much real home and just Tom Ward so now to the Chuck I'm using equal quantity PP yes real dairy double cream pouring and the heat cream until almost boiling them had truck attack just broken into pieces kills he took the cream well melt just tackle time did and now to ask and spread waste apical mind mister bit so they really are now content harpley socket just spread top right to the ages then content stop him and then again cocktail quite eaten already top them the I'm school put all it on wants in the middle I find best if it's too money should and then to spread it called he didn't coalition up it will drizzle down the sides maybe that's how you like it I just putting it home top and then he want for decoration you could put in some white chocolate on top got some yeah and you can get tated peeler and make health that or just can't cross within my across the top just whatever seems just sprinkled and is in the middle just ditched finals yet said that is a very special talk path said said there's my very best chocolate cake you can see three easy it is to me you can find the recipe on at naked
***
***
How To Make A WATERMELON out of CAKE! PINK VELVET cake with BUTTERCREAM and FONDANT! - YouTube !!!
into your not gonna be victory you just gotta model modeling don't you have the right guys or it doesn't have a problem with me and I don't have a problem with that i'm gonna be a pink velvet cake that's right like red bill that pink and I'm gonna special that cake with chocolate chips to represent watermelons and then I'm gonna come of this cake in white fine in which will represent the rind and paint the outside to look exactly like a problem with walter is he is a little bit quiet don't just saying you could talk a little bit more yeah I begin by making inch round pink velvet cake as well as a board pink velvet cake that's nine inches round in diameter I removed them from their parents and the ball and level that was my ruler my serrated knife pink powder keg is just red velvet cake but instead of red food coloring I used to take a break from chocolate chips into each cake layer as well as the boy sort of put them in half way but chips always thinkin cake batter they have wait I begin with my classic Italian meringue buttercream and I'm going to start to diet and what I actually did this time was I used red butter and mix it to my white if you want to make my Italian meringue buttercream I have a video tutorial a walk you through every step just click the link right here don't know Walters face right now we split when I feel this cake I actually want to fill it with a butter content to the same as the cake so that we slice of watermelon you just see pink and feeds like a watermelon I know and I know what I didn't even cut you open to see the inside so you're both coming and as a fill the layers with the pink tinted buttercream I also put some chips in the this is a really seedy water mount you know the CD watermelons rate I know your seat but I know I told him in order to staff this watermelon cake I start with one round cake buttercream with chocolate chips another round cake buttercream and chocolate chips another round cake buttercream chocolate chips and then the ball cake with dome on top a watermelon wouldn't have AK Press in it they don't know what I have to tell them so I don't have to carve this cake really but I do have to cut away all of trust so that we just see pink watermelon and then white so I just use me straight in knife to go around the cake over their job and all the way around to cut off all the edges of the 10th time to cram Co my watermelon and pop it in the fridge to chill before I said once more my cake is chilled and take it out of the fridge right walter smoothly as they can and then it's time I roll up my wife on in and cover the Cape it actually kinda look like a chubby ghost when I first covers the nice thing about it is it doesn't edges so you don't have to worry as much about your funding cracking her dripping down the sides it's a nice gradual curve on the cake watermelon rind is perfect now I need to paint this cake to make it look like a watermelon and my model hasn't even shown up yet are you out partying last may I mean really tired feet I couldn't find them I don't he was probably a juice bar or something like that so I called Walter had to go pick him up finally got walter my kitchen it's time to pay i didnt mixture of different Greens Adam kelly green and some ma screen and then I had actually a little bit of yellow and a little bit of red so if you'll notice watermelon they're very like there's a lot of depth to them you know it's not just flat screen it's not i know i know im trying to tell them so I start by painting this sort of way to screen out here and I'm sorry I'm sorry I didn't need to provide my birthday paint the lightest coat of green onto the watermelon I Russian on liberally and let it sort of drip down and make sure to cover the entire time I went back and deepen my green and then I sort of speckled all the way around the cape with paintbrushes speckled try not to think about it too much keep it looking natural all the way you're really deepened my food coloring to get this sort of dark screen some watermelon a wonderful kind of strength so I took the darker green and needs stripes let it drip down and then went back and sort of speckled and just sort of blurred out the strip so it wasn't a definite hardline with the same dark green and just sort of speckled here and there just so I thought it looked great I just kept playing with it until walter really told me you know once the final coat of paint design and I'm happy I'm really gonna let this watermelon oh I forgot something you have to add the Little Walter can I show them your head I guess I made his bottom gotta make the little like now is it called a watermelon nothing really when I ask you these questions I'm testing you I know what it is if you know it just tried it but I have to make this little known outside take a little bit of cream colored find it I use the ball tool to push into my cake place the cream fun and crazy a boomer a place another piece of fine on top and then I just play around with adding some texture and pressing it in until I'm happy with the win and then I painted the little love with some ivory food coloring and a green tree I told you it was a nude modeling gig don't say they'll tell you that my watermelon cake was looking beautiful I'm so proud of it just let it dry and then what do you do with watermelon yet cut it open in the eat it it's always fun coming into the case but with this one I was so curious to see how it looked on the five such a big part of it I don't know just how beautiful they are my flight big wedge have at this watermelon cake so happy to see the pain shaver the cake with chocolate chips looking like a white Honda it looking exactly like riding the painted outside just like a watermelon can I offered walking like and take a while to her if you like dirty dancing subscribe if you don't like dirty dancing watch it like it and then subscribe Walters in dirty dancing
***
***
10 Best Chocolate Truffle Recipes HOW TO COOK THAT Ann Reardon Truffles Part 2 - YouTube !!!
English English Add subtitles/CC Welcome to HOW TO COOK THAT I am Ann Reardon And today we are making chocolate truffles part different flavours of truffles, so here today we are going to make the top most request truffles. Starting with number you requested NUTELLA. If you have a mold you can just pipe nutella into the molds like we did with some of the fillings in part have a mold just put some nutella into a small container,. Use a knife to mark the surface so you can see where your squares will be and push a hazelnut into the top of each one. Freeze that overnight. And then in the morning it will be firm enough for you to cut into squares using a hot knife. It was so nice of you to request an easy one first up because some of the others I have developed recipes for you. So this is good to start easy. Dip your frozen cubes into tempered chocolate. Then use your fork to scoop it out and tap it on the side of the bowl to get of any excess chocolate and place it on the baking paper. If you do not know what I mean by using tempered chocolate then you must watch the tempering chocolate video before making these. I will put a link to the chocolate video playlist at the end of this video and you can find truffles part there as well. Get a piece of hazelnut, dip it into the chocolate and stick it to the top of each truffle. Coming in at number To make this place sugar and glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved. For all the quantities that you will need to make these truffles go to the website howtocookthat.net there's is a link in the description below this video. Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush. The purpose of this is so that the sugar crystals on the edge don't make the sugar in the solution crystalize and also so that it doesn't burn before the sugar syrup is ready. Watch it until the bubbles begins to thicken. If you listen carefully you will hear a change in sound from quick little bubbles to slowly popping bubbles. And watch it until it turns golden. If you are not sure whether colour is changed because it can be a bit hard to see through all the bubbles pull it off the heat and let the bubble subside and they you will be able to see more clearly whether it is totally clear or if it has started to turn golden. Once it is golden make sure it is over the heat and stir in your cream and coconut milk, it is going to steam suddenly so make sure you hands are out of the way. And then once that initial burst of steam has gone keep stirring it until it is smooth. Add a candy thermometer to the side of the pan and and heat without stirring until it reaches Then at that point remove it from the heat and stir in your dessicated coconut. Pour that into a lined brownie tin and allow to cool just at room temp. Once it is cooled remove it from the tin, cut into long slices and use two knives to shape it into a point at the top. This mixture could be rolled into balls or shaped how you like it, this is just how I am doing it you can use your imagination as to how you want it to look. Then place on a tray in the fridge for at least an hour to firm up. Once you've done that you should be able to easily slice into small bite sized pieces and drop them one at a time into your tempered chocolate. Scoop out with the fork just like we did before, tap it on the side of the bowl and then place onto some baking paper. Give a little sprinkle with coconut on the top so people will know what's inside. Number 8 most requested truffle was HAZELNUT and some others have requested praline so lets do a hazelnut praline filling and double dip it in chocolate. Place some chocolate into a bowl and pour over the hot cream. Leave for a minute and then stir until smooth. Spread you hazelnuts onto some baking paper. Put your sugar and water and glucose syrup into a saucepan. Stir again until the sugar is dissolved brushing down the sides of the pan with a pastry brush and leave it without stirring just like you did before until it starts to go golden. As soon as it is ready you want to pour it over the hazelnuts and leave it to cool completely. When it is cold it will be solid, and it will snap it into sharp pieces a bit like glass. Place in a strong bag you might need to put it in two so that it doesn't spill everywhere. Now for the fun bit, smash it with a rolling pin until you get lots of tiny pieces, pour that into the ganache and stir it in. Cover it with plastic wrap and leave it just at room temperature overnight to set up. Once it is set take spoonfuls of your ganache and roll it into balls. There were also lots of request for white chocolate. White chocolate does not tend to be as firm or as easy to temper as dark and milk chocolate do, but if you use fake chocolate with vegetable fat it doesn't taste as nice so what I suggest you do is use a mixture of both for coating your white chocolate truffles. Melt the fake chocolate first as that melts at a higher temperature and then stir in your finely chopped real chocolate. Again if you're not sure what I am talking about with real chocolate fake chocolate and tempering then just click on the the chocolate playlist at the end of this video and there is one there that will explain all of that. Dip the balls of ganache into the white chocolate and tap on the side of the bowl to remove any excess. Place onto some baking paper to set. Once set hold the base of the truffle and dip the top into dark chocolate, tap your hand to help shake off excess chocolate and then turn it carefully the right way up the right way up and place back on the paper. Which is actually tricker than it looks. Once they are set put some white chocolate into a ziplock bag and pipe swirls onto the top, if the chocolate is too runny like it is here and it is hard to pipe just put the bag flat in the fridge for a moment to let it cool it down and that will thicken up the chocolate. If you leave it in there too long it will set completely so just keep an eye on it and then pipe your swirls on top. At Number 7 we have orange chocolate truffles. These are a fairly simple one and you can use this same technique for other fruits as well. Grate the rind of two oranges on a fine grater. Be careful to just get the orange bit and don't keep grating into the white because that's very bitter. Juice the oranges and place the juice and rind into a saucepan. Let it boil, now what we are doing here is concentrating that juice and flavour of the orange into a smaller amount of liquid so that we can put the maximum amount of flavour into our ganache. Keep a watch on it and take it off the heat so you can see how much liquid you have left. And keep boiling it until it looks thickened like this. Pour it through a sieve and if you want the bitter marmalade flavour push on the rind the release more of that bitter flavor otherwise just pour it through the sieve and don't push on the rind. Pour two -three tablespoons of hot juice over the chocolate and then stir until it is smooth. I used three tablespoons of juice here and I found it a little soft when I was rolling it into balls so I suggest that you just use two tablespoons and that will make it a little bit firmer. Place that in a container and put that in the freezer overnight. The next day take some white chocolate and using a potato peeler shave small pieces off the edge. Put this into a small bowl ready for dipping. Roll your cold ganache into balls then drop into the chocolate. scoop out and tap on the side of the bowl then drop into the white chocolate shavings and roll it around and then out it on the baking paper to set. number 6 are peanut butter squares Take some peanut butter and mix a little bit of jam into it just to get a sweetness that you like. Place in a small container lined with baking paper and freeze over night. Then using a finely serrated knife cut that into cubes. If you don't want to use jam in there you could melt a little bit of chocolate in with it just something to give it a little bit of sweetness and make it easier to cut. Spread some white chocolate thinly onto a piece of nonstick baking paper and if you want you can make a pattern in it using the palette knife or I am using the back of a paint brush to do a wood type grain pattern . If you have chocolate transfer sheets you can use that here like we did in the first video I'm just showing you a different alternative if you can't get hold of the transfer sheets. Spread dark chocolate over the top and then once it is starting to set cut it into squares. Leave to set completely and then peel off the paper. Dip your squares of frozen peanut butter and jelly into the chocolate and then top each one before it sets with a patterned square. Truffles number 5 are peanut butter and jelly molded chocolates truffles. This mold is an ice cube tray that has a smooth edge on the sides and then at the base it's got a rough silicone top so it gives two textures to the chocolate. Fill the molds with tempered chocolate scrape off the excess, leave for a moment and then pour it back out tapping on the mold to get out the excess. and then scrape it clean. Leave that to set up. Using a ziplock bag pipe just a small amount of jam or it you are in the US you probably call it jelly into the top of each mold, top that with a little bit of chocolate and give it a bit of a shake to seal over the first section. THen put some peanut butter in a ziplock bag and pipe a little bit into each mold Fill the molds with chocolate scrape off the excess and leave to set. Now keep in mind that the chocolate that you scraped back into the bowl can not be used for anyone with peanut allergy so do not use it on any of your other chocolates if you are going to be giving them away. Once they are set you can tip them out of the mold and you can see here the chocolate that was on the edge is nice and smooth and shiny and the one that was on the top where the silicone mat was has a different texture so it give a bit of a contrast. And when you bite into them you have got your jam at the top and the peanut butter at the base. Coming in at number requests was STRAWBERRY Take your strawberries, hull them and place in a saucepan then add some water and rinse them off then drain as much of that water off into the sink as you can. Place over a medium heat with a lid on to stew the strawberries, you're going to need to keep stirring that often to stop them from sticking. You don't want to add more water because we are trying to keep the liquid down to a minimum. ANd that's why we are going to have to keep stirring it often. Keep going until the fruit is very soft then remove from the heat and stir in your white chocolate. I am making a soft filling here, the more chocolate you add the firmer it will be but that also dilutes the strawberry flavour and ends up tasting more of the chocolate that the strawberry. It is up to you whether you keep the lumps of your strawberries or you can push it through a sieve to get it totally smooth. Pour it into a bowl, leave in the fridge to cool completely. Take two small bowls and put a spoon of white chocolate in each, mix in some oil based food colour into each one. You can get that from cake decorating stores. I am using yellow and orange you can use what ever you fancy. Using your finger place smudges of each of the colours on the inside of the molds just in random places. Fill the molds with dark chocolate making sure you tap to get rid of any air bubbles, scrape the top clean, leave for a moment and then tip out the excess. Now we can't possibly eat all of these truffles so I thought I'd give them away so make sure you watch to the end of the video and I'll explain how you can get your hands on some. Pipe in some of that strawberry ganache into each mold. Cover with chocolate and scrape off your excess and leave to set. Tip these out of the mold and they look a bit like marbles I really like these ones. The third most requested truffle recipe was for RASPBERRY now you can of course make a raspberry ganache like I just showed you with the strawberry but I wanted to make a filling that was just raspberry. Take your fresh or frozen defrosted raspberries and blend them in a blender until smooth with some cream. Push through a sieve to take out the tiny seeds. This will take a little while to sieve it through but just keep going pushing it with the back of your spoon until you have a nice smooth mixture in your bowl and sort of a slurry of seed left the seeds in the sieve. Measure your mixture and you should have around 240ml or just a little less than Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved, and again like we have done before wash down the sides of the pan using a wet pastry brush and then leave it to bubble away. While you are doing that measure out your butter. Keep an eye on you sugar mixture, and wait for ti to turn golden, and as I said if it is hard to see with the bubbles just take it off the heat so that you can see what colour it is and as soon as it is golden. return to the heat and add in your raspberry mixture, stirring and being careful not to get burnt by the steam. Keep stirring until it is smooth. this took a bit of experimenting to develop a recipe for you that I was happy with. It tastes of raspberry and has that perfect gooey texture without using hard to find ingredients Add a candy thermometer to the pan making sure it is not touching the bottom and heat because otherwise you are measuring the pan temperature rather than what is in the pan, it should be just off the bottom. Heat it until it gets to candy thermometer take a small amount out and put it on a plate to see roughly how thick it will be. Now it is going to be thicker than it looks on the plate because as it cools completely it will get even thicker than it is. Pour into a heat proof bowl and leave to cool completely Now for these ones I am using a silicone mold that is completely smooth so it is going to give us a shiny finish. And I am putting just a little bit of luster dust on the inside inside each mold. You don't have to do that that's optional but if you want to just put a little bit onto each one. Then fill up the molds with white chocolate as we did before, tip out the excess tapping on the bottom of the mold to get out the excess and let it set up. Take some of your gooey raspberry filling, put it in a ziplock bag and pipe just a little bit into each mold making sure you don't overfill them because then it is hard to get a smooth base on them . Gently tap it to smooth it out and using a knife scrape off any that has gone on the edges as that will prevent the chocolate from making a good seal on your filling. Top with you white chocolate and scrape off any excess. Leave to set. Once that's ready tip out your mold and you have raspberry white chocolate hearts. Most requested chocolate truffle number SOFT CARAMEL Fill your mold with chocolate and scrape of any excess, tap it on the bench to remove any air bubbles. Leave it to sit for a moment, the longer you leave it to site the thicker the outside chocolate will be. There is no really right or wrong it is up to you how thick you want it. And it is less likely to break if it is thicker. Tip out the excess chocolate, tapping on the bottom of the mold then scrape off the top to make it neat. Place some dulce de leche into a ziplock bag and pipe it into the centres. THere is a video on this channel showing how to make dulce de leche from scratch. The hotter you heat your dulce de leche when you make it the thicker it will be, I have left this one a little runnier than I usually do with dulce de leche because I wanted the truffle just to be gooey and runny. Cover the top with chocolate, scrape off the excess and leave to set. Tip out of the mold. ANd then I am using some gold luster dust on a clean dry paint brush and putting a little stripe onto each chocolate. And then when you bit into these you are going to have that gooey liquidly caramel centre. The number 1 most request chocolate truffle recipe is for CHEWY CARAMEL so to make that Place your sugar and water into a sauce pan and bring to the boil just like we have done before, stirring until the sugar is dissolved. Once it is dissolved wash down the sides of the pan using a pastry brush dipped in water and then leave it to boil without stirring. while it is bubbling measure out your cream and butter. Keep a watch on the saucepan and again just spotting it when it just starts to go golden, stir in the cream and butter being careful that you don't get burnt by the steam. Keep stirring until it is well combined then let it bubble away on its own. Add a candy thermometer to the pan and we are wanting to heat it up to have a candy thermometer it is a lot harder to judge when to pull it off the heat but it is not impossible. I'll show you what it looks like at a couple of different temperatures when you drop some of it into a little bit of cold water . At it all sinks to the bottom if you pull it out on your finger it is firm but it is not hard and it makes the water look a little cloudy. But at 255F it holds its shape instantly and it is firm and it's hard . Immediately pour it into a lined heatproof container and leave it to cool. Once it s cooled enough to handle and it is firm but still slightly warm that's when you want to cut it into the rectangles. If you wait until it is completely cold it's going to be hard to cut into neat shapes. Once you've cut them into rectangles let them completely cool down and then drop them into tempered chocolate, cover them, pull them out with the fork, tapping on the side of the container. Then place them onto you non-stick baking paper to firm up. Put some of you chocolate into a ziplock bag, cut off a tiny corner off the bag and then pipe a squiggles of chocolate across the top of each one. With all your truffles like we did last time you can use a knife to trim off any excess chocolate from the edges. Now we can't eat all of these truffles ourselves I am going to give away 5 sets of truffles. As i have just started a howtocookthat fb, twitter, google plus and instagram account, i know I am a bit slow on the uptake there. I will give away one set of truffles on each of them and one here on youtube. To enter all you need to do is find the truffle post on any one of them or all of them if you want more time, follow, subscribe or friend or whatever you need to do on each one and then write a comment saying 'I want truffles' and if it something that you can hashtag #howtocookthat and then at the end of the week I will randomly draw out a winner. I don't know how well they will survive in the post but I am will to post them all over the world so that nobody misses out. I'll put the links to all those social media accounts in the description below this video. Thanks for watching I will see you next week with the perfect sponge cake recipe.
***
***
CHESS CAKE - NERDY NUMMIES - YouTube !!!
English English Ro: Hey guys it’s Ro! Welcome to another Nerdy Nummies! Ro: Today I have a very special guest, Kurt! Kurt: What is up guys!?! Ro: Kurt is awesome, he has an awesome music channel, and he writes music, Ro: composes music, plays like, every instrument. Since I’ve known you you’re Ro: like, oh I can play piano and harp and guitar and, like, everything. Ro: He’s pretty boss sauce! Kurt: I try, I’m not good a cooking though, so… Kurt: Uh, gotta rely on her though. Ro: He’s pretty cute though, you’re welcome! Ro: So today we are gonna be making a chess cake, and I thought to invite him because Ro: what is your experience with chess? Kurt: I played chess competitively for a really long time. Ro: Nerd! Kurt: A lot of people… Definitely, definitely a nerd! Uh, a lot of people don’t know Kurt: I was a chess master at the age of 15 and, uh, but then I stopped playing Kurt: when I got into college and wanted to do more music and now that’s what I’m doin! Ro: Awesome, it’s time to bake! Both: Pew-pew-pew-pew-pew! Ro: What you’ll need is: Pam Baking spray, a square baking pan, Ro: this is a inch by inch, 1 pink spatula, sticks of butter. Kurt: And what you’ll also need is a nest of Dinosaur eggs, and if you can’t find Kurt: those, then maybe 6 normal eggs will work for you as well! Ro: Maybe they will, maybe they will. Kurt: Ah-da-da-da-da-da-da! Kurt: 2 butter box cakes, and a big bowl to throw it all in. Ro: Big bowl! Let’s put it all together! Kurt: Let’s do it! Ro: Yeah! Ro: OK, now we’re gonna put everything together, starting with the Kurt: Alright. Ro: And box cakes, they just save a lot of time, because they’re Ro: already pre-mixed flour, sugar and baking soda, but you can use your favorite Ro: cake recipe if you don’t want to use a box cake. Kurt; I think even I can do this. Ro: Yeah you can! Dump it in there! Kurt: I got it! Ro: Dump it in there! Oh, yeah, here. Kurt: Ahm-nam-nam-nam. Ro: Ahm-nam-nam-nam. Ro: Next you’re gonna add 2 cups of water, wahhhhhp! And then Kurt: No! Not my eggs! Ro: It’s OK honey, we’ll make some more! Ro: OK, I’m gonna teach you a pro egg crack, are you ready for this? Kurt: Sweet, I’m ready! Ro: OK, just a 1 handed crack, you’re gonna crack, twist. Kurt: What? What is this magic? Ro: Can you do that? OK, your turn. Crack, twist. Kurt: OK… Ro: With your hand. Kurt: Are you sure you want me to do this over this bowl. Ro: Yeah, yeah! Ro: Crack, twist… Whoa! That was pretty good for your first one! Kurt: That was not good! Ro: Now you’re gonna add of butter, so we’re gonna cut right here. Ro: And I'll let you put that in there. Kurt: Awesome. Ro: Minus the paper… Pro tip. Kurt: I figured, I figured as much. Ro: You’re like a genius, I probably don’t need to tell you that. Kurt: Paper probably doesn’t taste as good. Ro: You’re a math major huh? Kurt: I was. Ro: This will come in handy when we’re Ro: making all the chess pieces, I’m gonna make you do the math on it. Kurt: Awesome, I’m ready. Ro: I’m just gonna sit back, let you do the work. Ro: Perfect, I love having guests! Here you go! Bake that! Ro: Last step is greasing this big pan. Remember this is a but you can Ro: also use a if you'd like. Alright, here’s the pam baking spray, open that Ro: up just like hairspray and spray it in there. I’m gonna hide behind it a little Ro: bit because I don’t want to, you know. Kurt: Defend yourself! Ro: OK, oh-ho-ho! Ro: Now it’s time to mix it all up! Ro: Now we’re gonna pour all of the batter once it’s all mixed into the pan. Ro: OK, you grab the bowl. Kurt: Let’s do it! Ro: And I’ll get the pink spatula. Kurt: Does it not work if it isn’t pink? Ro: It does not work if your spatula Ro: isn’t pink. Kurt: Didn’t know that. Ro: Now we’re just gonna flatten it like this. And then I’m gonna have you pick it Ro: up and kinda go like this… Pound it on the table, just… Kurt: Like actually hit it on the table? Ro: No, yeah, actually hit it. Ro: That lets it settle, brings all the air bubbles up. And now, we’re gonna Ro: throw this in the oven. We’re gonna put it in the oven at and bake Ro: for about minutes. Ro: While the cake is baking, we are gonna make all the little decoration pieces Ro: for the chess cake, with chocolate. Yum-yum-yum-yum-yum! Ro: To decorate, we’re gonna be using these candy molds, they’re chess candy molds, Ro: I’ll put a link down below so you can buy these online if you’d like. Ro: They were really hard to find, I went to like Ro: to buy these things. Kurt: They look awesome! Ro: You’ll also need this square candy mold, and these are an inch and a squares Ro: And they’ll fit perfectly on top of the cake. Ro: So Kurt, math question. Kurt; Mmmhmm, yeah. Ro: Ready? How many squares Ro: Are we gonna need for our chess board? Kurt: Well, you’re gonna need squares for your chess board, black and white. Ro: You passed. Kurt: Awesome, great! Ro: He’s smart, he passes. Kurt: I’m glad I get your approval. Ro: OK, and you’ll also need dark and white chocolate, so right here we have white Ro: candy melts and dark chocolate candy melts, and we put them in these Ro: microwaveable safe plastic swerk bottle… Plastic squirt bottles! Kurt: Blah, blah, blah, blah, blah! Ro: Blah, blah, blah, blah, blah! Ro: I cannot talk today! And you’re just gonna microwave these and then we’re gonna Ro: squirt them into all the trays. Kurt: I made more eggs. Ro: Oh my gosh they smell so good! Kurt: They look different this time. Both: Nom, nom, nom, nom, nom, nom! Kurt: Oh! Dom, nom, nom, nom, nom, nom! Ro: Nom, nom, nom, nom, nom! Ro: Oooooooh! Ohp! Kurt: Ohhhh no! Ro: Pfft! Both: Hahahaha! Ro: Pfft! Ro: We’re super mature! Ro: When we play chess, I want to play the white and you play the dark. Kurt: Sounds good. Ro: Are you gonna play me? On our cake? Kurt: I’ll play you blindfolded. Ro: Blindfolded? Kurt: Yeah I’ll play blindfolded. Ro: You heard it, we’re gonna play chess blindfolded… He’s gonna be blindfolded. Ro: First we’re gonna make the chocolate squares, and I’ll show you how to do Ro: and then I’ll let you do it. Kurt: Awesome. Ro: OK, so we melted our chocolate and you’re just gonna go, like, around the corners and then Ro: go zig-zag. And then we’ll fill him in later with a toothpick. So just go Ro: around the corners, zig-zag! Ro: With these little square molds, you don’t want to fill them all the way to Ro: the top, it’s actually better to under fill them because they’ll lay flatter Ro: on the cake. So that’s why we’re leaving some space. Ro: So, when you’re looking at this, how there’s little holes everywhere. Kurt: Mmmhmm. Ro: That’s fine! Because what we’re gonna do is take a little Ro: toothpick. You grab Kurt: Ro’s gonna fix all my mistakes. Ro: And you just push it in the corner and Ro: tap, tap-tap-tap-tap-tap! Ro: Now we’re gonna put these in the freezer for about minutes and we’re gonna Ro: make all of our little chess pieces. Kurt: Let’s do it! Ro: Yeah! Ro: Now you’re gonna take your melted chocolates, and they’re in these Ro: microwaveable safe squeeze bottles and you’re just gonna fill in the chess pieces Ro: and again you’re gonna want to under fill them just a little bit. And then Ro: we’ll stick them together after they come out of the freezer. Ro: Kurt those look so good. Kurt: Thank you! Ro: Look it, they’re perfectly Ro: Flat, that’s how you want them to look, really really flat, because after… Ro: We’re gonna make of the dark, and then stick them together Ro: with a little bit of hot chocolate. So we’re gonna put these in the freezer again Ro: for minutes. Ro: Once your chess pieces are all done in the freezer, what you’re gonna do is Ro: just take a flat piece of anything, it can be cardboard, a plate, whatever. Ro: Flip ‘em over and just kinda tap ‘em out. Most of ‘em should just come Ro: out easy. Oh that was perfect! Oh 1 more, Kurt: This Ro: And then you’re gonna take your squirt bottle, then you’re just gonna Ro: squeeze on a little bit of hot chocolate onto each side. Kurt: Glue them together with chocolate. Ro: Yeah, glue them together with chocolate! Kurt: How much should I put on? Ro: That’s good! Kurt: That’s good? Ro: Just a little bit. Kurt: On both sides? Ro: Yeah! And then you’re just gonna Ro: put them together. Oh they’re gonna make out! And then just hold them into Ro: place for about seconds. And there you have it! Chess pieces. Ro: And then you’re gonna do this to all of your little chess pieces. Kurt: down! How many more to go? Kurt: Ro: more to go, I knew that. Kurt: You got that 1. Ro: I knew that. Ro: Here are all of our pieces, they’re all made, we made all of the chess Ro: pieces, and all of our little squares. And Kurt found out something really funny. Kurt: I’m pretty sure this dinosaur was made the same way we made these chess pieces. Ro: Awww! Kurt: There’s a huge line running down the middle, it was most definitely Kurt: assembled from 2 halves. Ro: Look at this, they probably just glued him Ro: together with chocolate. Ro: Now we’re gonna put it all together and... Kurt: Play Chess! Ro: play some chess, where I will win! Kurt: I don’t think so… Ro: Once your cake comes out of the oven, make sure it’s had plenty of time to cool, Ro: and what we did is we leveled off the cake using a cake leveler, and Ro: we just took a little bit off the top, you don’t need to do a lot. Ro: And then I took a huge bag of dark chocolate, put it in this zip lock bag, just Ro: put any kind of a tip on it because we’re just using it to distribute, Ro: and here we go! Kurt’s gonna help turn it, but I’m just gonna put it on the top Ro: of the cake, and then we’ll smooth it all out. Ro: Then you’re just gonna take a big mustache-uler and lightly smoothen like this. Kurt: Is that the technical name for it? Ro: Yeah that’s the technical name for it! Ro: So the reason we put so much frosting on the top of the cake is because we want Ro: a lot of room to play with. Kurt: And because we really like frosting! Ro: And because it’s really, really good! Ro: When we’re placing all the squares on top, it will help us determine how deep Ro: we want to push in every little square. So, just having a little bit of excess wiggle Ro: room is really helpful. Ro: Once your cake is all done and it’s all frosted, we’re gonna put it into the Ro: freezer to let it chill for about minutes, and then we’re gonna put Ro: all of our little pieces on! Ro: We just took the cake out of the freezer and it’s nice and chilled, Ro: and we’re gonna take this weird triangular, rigid, looks like teeth or something Ro: like Domo Kun’s teeth. And we’re just gonna run it along all the sides Ro: of the cake to give it a little texture look. Kurt: Cake looks amazing. Ro: Yes! Kurt: We’re gonna put the squares on the board. Ro: Mmmhmmm. Kurt: And they alternate. Ro: Should I just start in a corner? Kurt: Why not? Ro: Line it up… Ro: Da-dew! Kurt: Psssh! Ro: We just finished putting all the little chocolate Ro: squares on the cake, and it looks awesome! It looks like marbled! Kurt: It looks… Are you ready for some chess? Ro: Oh yeah. Kurt: It’s ready for some chess playing. Ro: It’s ready! Ro: But before we play, I just need to put a little more frosting around the edges to Ro: do a little fancy edging, and then put all the little chess pieces on top! Ro: Ta-da! We got all of our fancy edging all around the cake so it looks Ro: super cool. Kurt: Elite cake skills. Ro: And now Kurt’s gonna teach me, yeah, Ro: yeah! How to put all these little pieces on. And what were you saying about Ro: the corner, if we’re facing each other this way, you want to play each other. Kurt: Yeah, so when you set up the board, make sure the white square is in the Kurt: lower right. Ro: Right square… OK. Kurt; You don’t want to set up like this Kurt: where you have a black square in the lower right, so just always the white Kurt: square in the lower right. And then you set it up pawns all here and then in Kurt: the corner you got your rooks, your knights, your bishops, and your queen Kurt: and king, and the queen always goes on her color, so if you’re playing white Kurt: queen goes on the white square, if you’re playing black, queen goes on Kurt: a black square. Ro: Huh, really!?! So she would go right here, on a white Ro: square? Kurt: Yeah, that’s right. Ro: Perfect! OK. Kurt: Let’s do it! Ro: Now we’re gonna put on all these little pieces! Ro: Ta-da! Our cake turned out, it looks so cool! I love it! Kurt: It looks awesome, the pieces look really good! Ro: Yeah, they turned out Ro: so good! I cannot wait to play, so after this video at the end credits, we Ro: are gonna play a game of chess. Ro: And thank you Kurt for being here on Nerdy Nummies! Kurt: Thanks so much for having me! I’m glad I didn’t ruin it too much! Ro: No, you did a good job! I’ll put his links down below so you can go check Ro: out his music and subscribe, it is amazing! And, if you have any other ideas Ro: for any other Nerdy Nummies, please let me know, leave me a comment down below Ro: and I will do my best to make it happen! Ro: OK, bye-bye you guys! Kurt: Bye! Ro: Are you ready? Kurt: Yes! Ro: It’s ON! Ro: OK, we are about to do speed chess we got the champ right here, Ro: And I’m gonna blindfold him with my fancy scarf that I got at the gap, OK, so… Kurt: Gonna play blindfolded. Ro: Are you ready? Kurt: Yeah, let’s do it! Ro: Can you see? Kurt: Nope. Ro: Is it over your eyes? Kurt: It is. Ro: And Jared is gonna be moving the pieces for him. Go, go go! Ro: And I’ll go on this side. Ro: OK, do I go first or do you go first? Kurt: Uh, white always goes first in chess. Kurt: So, you got it. Ro: Ladies go first! OK, ready, set, go! Jared: Pawn to A4. Kurt: Cool, pawn on E7 to E Jared: E Jared: So, uh. Ro: B… to B3, pawn. Kurt: Bishop on F
Ro: This feels like Wizard’s Chess! Jared: Alright, so pawn from D2 to D3… Oh no sorry, C to C Kurt: All good, all good. Mmmmm, queen on D Jared: Uh, so Pawn from H Kurt: Hmmm, well, let’s see, Queen on F6 takes F
Kurt: Checkmate... Jared: Yep, alright. Ro: Is that checkmate? Jared: Yeah, that’s checkmate. Kurt: It is. Ro: Oh my gosh, Kurt come look at this. Background: Did we set it up right at least? Jared: Yeah. Kurt: Oh, OK, that’s checkmate too, but I was saying queen takes, but yeah. Jared: Oh well either way. Kurt: It doesn’t actually matter which pieces you take Kurt: but… Hah! Ro: Welp, there it is, speed chess! Hahaha! Jared: So you could have checkmated her with Ro: Kurt like, annihilated me! Oh my god, Kurt, you beat me in Kurt: Yup. Ro: He’s amazing! And super smart. Don’t play chess with him. Kurt: No, what’s even more amazing is that this actually looks like a real chess set! Kurt: And it’s all chocolate! Well I can make the cakes, you can play the game, Ro: good god! Oh yeah, well, I make my own rules! And, checkmate! Kurt: Until I eat it! Ro: OK, I’m gonna play until I beat you. Kurt: we’re gonna be here awhile. Ro: OK, ready? Ro: Can he go here? Kurt: Bishop’s defending it actually. Background: Yeah you can't do that Ro. Ro: Oh I can’t do that? I can’t do that, I can’t do that! OK, here! Ro: That’s my… That’s my… Kurt: It was, it was your queen. Ro: Haha, I got a horsey! Background: Uh oh, the Queen's on the move! Oh, this isn't good! Ro: Can I? Background: No, only diagonally, move your pawn up Kurt: Check, no you’re in check. Ro: Ohhhh! Background: No you're not done, you're not over yet! Ro: Oh no, I can't do that either! Kurt: Check. Ro:: Oh no I just delayed it! Background: Move your king up Ro: Hmm, hmm, hmm, hmm,hmm! Kurt: Oh, ohp! The fallen king! Kurt: Hmmm, let’s see, I’ll just do this. It’s really easy to drop pieces Kurt: off the edge of the board. Kurt: Check. Ro: Gah! Background: Well at least kill the queen, at least kill the queen, yes! Background: And you lose to him anyway Ro: Oh I lost to a pawn! Ro: That was amazing! Ro: Alright, good game. Kurt: Good game. Ro: You, I can’t do this anymore! Kurt: Goog game.
***
***
Chocolate Buttermilk Cake Recipe - YouTube !!!
well hey guys welcome back to Gretchen's bakery I have another base recipe for you yes it is the fabulous best moist chocolate cake that's what it was known as before way back when in my past life the original recipe called for yogurt or sour cream so this time I'm just using but are not but if you guys prefer to use the yogurt or sour cream absolutely go I had you may not need another chocolate cake recipe after you try this one granulated sugar salt marry super super soft butter here I've got some melted chocolate cocoa powder and that's natural cocoa powder not Dutch process cocoa powder we also have some baking soda this is a mixture up cake flour and all-purpose flour together for those of you who can't find cake flour it is okay to you all all-purpose flour here and over here I have some buttermilk of course we have some the now %ah now in my kitchen aid mixer bowl I have a pot of boiling water over here and I'm just set my kitchen table over top of that we're gonna at our granulated sugar to that Andrew just keep whisking it and so that sugar is starting to dissolve and here eggs get to the temperature of degrees the temperatures not really exactly necessary it's just that we're really trying to dissolve those sugar granules and get the eggs warmer than my body temperature and I'm about degrees we were sorta unlock the characteristic flavors up the cocoa powder and what we're going to do is abnormal in water to it ok next we take that super soft butter and add that to the chocolate mixture okay reserve this aside we can get whipping both eggs don't forget to sift that dry I'll ok Inc as you can see when I drop the batter into the bowl it's sorta forms like the ribbon pattern that's how you know you're ready so at this point we're going to add in all that chocolate mixture ok get it back on the mixer just to incorporate now at this point here eggs main deflate up course because we've just added that heavy additional chocolate and that's normal going to had in mind vanilla with my buttermilk only because I forgot to put it in with the chocolate now we're going to alternate the drive with the buttermilk and then we're done so this is actually quite a likud mix compared to some recipes you may be used to I'm actually want to bake mine into cupcakes but if you guys wanted to make lower layer cakes then you're going to use all over this matter between two eight-inch pans and you're going to get to really nice thick layers well so I have my album preheat oven to 350 degrees and if you're making the 8 inch layer cakes they're probably gonna take about 40 minutes to bake cupcakes on the other hand there a little bit quicker I'm gonna say I'm gonna check them out about minutes and I'll catch you right back when they're done cool so here we go guys chocolate cupcakes these really just took about minutes to bake I have my other batch in the oven right now who they're so warm I always like to try them without the icing first and then imagine what we could put on top Swiss buttercream chocolate buttercream Friday saying peanut butter buttercream mango butter cream you name it chocolate cake pretty much goes with everything boom it's perfect fit even doesn't mean I think and I hate to say that this is a really great recipe guide I hope you try it be sure to get to Gretchen's bakery dot com for all the recipes and I will youth even group up
***
***
How to Make Your Own Wedding Cake Part 1 of 2 - YouTube !!!
on hi I'm Alan Tate Show with Global Sugar Art we've had a lot of people write in to us and asked if I would do a YouTube video on how to make your own wedding cake or how to do a basic wedding cake that beginners could could do at home so I prepared this three-tiered cake and for the next or minutes I'm gonna run through right from the beginning to the end after you bake the cake icing it covering it with fondant and using some Molesey create some easy and effective decorations this cake is a some
a in ninety gether will feed about a hundred people and this top-tier can be kept for the first anniversary you can scale this cake down or up depending on how many people you'd like as long as you keep about three inches in difference between your tears you'll be fine so if you want to go out to a your next one would be maybe a thirteen and then maybe a ten and if you want to add a fourth here you can do that too so it's an easy cake to make I hope you enjoy this tutorial a couple tips I have three other dude are YouTube videos out that would help reinforce what I'm gonna teach today one of them I have I DVD or excuse me are you too out on how to slice the cake and fill it and I said I have a YouTube on how to cover a cake with fondant and I have a youtube on how to color the gum paste flowers the pre-purchase flowers so that you can make them your own design your own colors and you can accent them the way you want I'll be doing all that in this you too but the other ones are really reinforcing give you even more depth a veg occasion so I hope you enjoy this tutorial again by using a long serrated knife and cut the top of the cake of can use a cardboard to slide under it and remove the excess cake foot to take over Earth use butter cream icing to create a thin layer in between the two cakes and I've place the cake onyx cake circular or a corrugated cake pad that's the same size as the Cape so I have a inch cake and a inch pad ok need a small portion of fondant into a long rope this is going to create a damn around the edges the cake so that you can put a filling in and it won't squish out attach the damn right on the outside edge for the cake and then use whatever type the filling you on on the inside me to use a raspberry the place the next year right on top of the first one face the sides and the top with buttercream this all needs to be a thin layer because you're going to be covering it with fondant X and you don't have to worry about crumbs make sure you ice right down to the board so it seals the cake in and no air gets in and dries out your cake okay your cake is now ready to cover with fondant the easiest thing to do from here is to place this in the refrigerator for about one hour or in the freezer for about or minutes just so the cake firms up to begin by needing some white fondant until it's soft and pliable sprinkle your work area with a little bit of confectioners sugar keep to fund it moving don't don't roll very long before you move it when the final gets larger you can actually poll the web the rolling pin across state rather than rolling and it will start stretching it for you the diameter of the fondant has to be the diameter of the cake plus four inches for each side so I have a inch cake I have to add eight inches to that so I have to have at least inches round a fondant alright uses smoother and smooth the top role the fun that over your rolling pin very light lightly and then just rate over the cake the end by moose smoothing the top very likely to pull any air bubbles out from underneath thing go around the outside edge with your hands to adhere it to the cake and then work your way down open the folds up just push down and the fun that will stick to the buttercream icing I uses scissors to cut off any excess and then I'll use a knife to trim it just using a smoother on the side make sure that it's me stuck to the cake all the way around and then I'll use a spatula or knife and I'll cut flush with the bottom of the board I like to use the palm of my hand and just go around the outside edge to make a nice slow make sure its moods its smooth the top a little bit just make sure the sides are all smoothed out if you have an air bubble you can use a little straight pin and push it into the bubble and then the smoother will push the air out through the whole there so we have the inch layer all done and now we'll show you how to stack the cake take another piece of fun then and roll-up into a large log a little sugar down on your work surface
I'm gonna roll this into a flat piece for using a knife or pastry wheel cut one flat edge and then roll up the fun that very loosely and then place at around the cake unrolled around the cake and bring it right up to the edge is the cake use your slow there to go back impressive down so it goes right up to the board in were joined in the back just press it together to make a scene and then just use a spatula or knife he cut flush with the edger the board this gives you a nice finish presentation on the cake me we're going to stack the cake next now we have our twelve-inch out here has been covered with fondant and its got the buttercream icing it's got a filling in between now we're ready to stack our wedding cake so the first thing I do is I take a look at my my covering up my cake and I decide where's the front of the cake and where's the back at the cake and I just put a little pin a little toothpick right into the phone boards to denote the back up the cake now this wedding cake I'm going to offset the tears rather than putting them right on top of each other so magically I'm gonna offset I'm gonna bring them all toward the back up the cake so my next year is at a inch cake so I have a 10-inch Circle and I sorta set it on the cake the way I want to look and then all know where approximately I'm going to put my Fordow rods the DOL rods are an important part of constructing the cake to make sure that your cake doesn't leaner tip over as it sets so I know exactly where I'm going to put this so I've marked three little holes were I'm gonna put if a dollars and I've already got a whole ready to go here here's the Paul the Dells that we sell on that can be cut to the length needed for your cake may come inches and they're very very sturdy that we also make a yellow one that's smaller that will use on the top tier so I've cut four of them the same height the best thing to cut them is a strong pair of scissors or update easiest thing is a pair of a pruning scissors that you would use on small tree branches and just push those right down into the cake meant remove my toothpick where I want my towel me to push it right through the fondant and into the cake and you need at least four under every tear if I was doing a big or inch cake I might use six or eight but formal do so those go down and they said on the bottom board now when I take my inch cake and I set that on this cake the pressure the ish cakewalk squash the inch cake below it dil se on top of the the dummies and I have my inch cake ready to go we've already covered this one with um Sat nice are fondant and I know that the back is here and you can see on this cake that I've already got my towels in and I use the smaller butter cream colored dowels for the top tier they don't need to be as large for small tear and I know that this is the backup my cake so and put a spatula under there and we know where the back at the cake is we're gonna set that down just turn that a little bit and you can move it a little bit if you have to now remember when we covered that the cake with fondant it was already sitting on a board the exact same size I just a quarter inch cardboard so this quarter-inch cardboard so now these Dahl rods push down and the rest on the quarter inch cardboard in between here that sits on the pillars that are inside this tier which then go down to the bottom tier so the pressure goes from from the dowel to the board to the dow to the board and there's no pressure on the cake itself and then we're gonna put the top tier on can something I didn't do the first time but just to show you can do it if you want if you really want to be sure that that tears sticks want to steer sticks to the other you can put a little bit a buttercream and that will work as a glue now I have my my top tier is ready to go and you can see that that is also on a cardboard and that one is gonna go right on the top and again I want to be toward the back at the cake and now I'll take a look at the front make sure everything's lined up just the way I want it and there you go now these boards on the bottom in this case will be covered with the decoration we're going to do if you didn't want any border on the bottom or if you were going to use a very very tiny border you have to make sure that fun that goes right down arm to your plate that you're working on when you cover it in this case we let the board show little bit and I'm not worried about that because we're going to be covering up so now the cake is stacked and it's ready to decorate now we're ready to decorate the cake and to make this an easy project and a really beautiful cake we're going to use three different moles to mold the decorations that go on the bottom and on the sides of the cake I'm going to use the Karen Davies Alice lace mold which gives me a nice wide ribbon for the top Ennis narrower a lace ribbon for the for the top tier I'm going to use the Karen Davies pipe rose mold and any use that for a bottom border and then I'm going to use the Global Sugar Art rose border mold also for the bottom just so that we have a small border on the bottom that doesn't overpower the cake so I'll show you how to mold each one of these I'll show you how we apply to the cake and you'll be ready to make your own wedding cake I'm gonna began with some either gumpaste or a mixture of percent gun pace and percent off on that and you just need them together the difference is if you use all gumpaste he will harden on the cake and as you're cutting you have to cut through it it'll break if you use a mixture a fondant and gumpaste you'll be able to cut right through it but it stretches a little bit more it's a little bit harder to work with if you're a beginner in cake decorating so to begin with I'm gonna roll out the paste and I mean do this smaller border first so I want a piece that's maybe about a half inch in diameter anytime you have any left over just put it in a bag to keep it sealed I've got a little puff with cornstarch and I'm just going to lightly cornstarch that mold and then I was gonna dump that right out net weight doesn't really fill the cavities okay this isn't a really large mall house so I don't need this rope to be very big I'm just going to follow the contour the mold alright men have a little bit of Crisco or some sort of a vegetable shortening handy put it on your fingers and just push that into the mold and use both hands what I like to do is II joke about building a little mountain range in the middle but that's exactly what I'm doing I'm pushing it to the outside edge and then pushing any excess up and I'm gonna be cutting that ridge of in makes it easier to cut off if it's all gathered in one place remove any excess so it doesn't have to be perfectly to the edge yet right now my my focus is to get rid of the extra so many use a palette knife and again a little bit a shortening and this will help cut through that extra a fondant gumpaste mixture now star in the center of the mall not on the end if you start on the annual poll all the product out of the mold so always start in the center and I'm notice some holding the top with my fingers and I'm holding it in place as i cud of just follow the little knots all the axis that'll come off if you're right-handed like I am just turn the mold put a little more shortening in go in the other direction of tear a little bit more shortening I'm not using a lot just enough so that it doesn't stick to my fingers and now I'm pushing it down flush with the edges are the mold he completely filling that in and I have no excess pace to worry about now because I've cut it all off there that's all push down I can roll over to make it may seem even and these will pop right out I don't know if we can get a good close-up shot about mold you can see the detailed if you're not happy with the detail on the mold it's as easy as putting it back in the mold and just pushing it down again with your finger can you be sure you get all the details Mary go lips the be able to see all the detail in that mold okay so both these arm also be done the exact same way the larger a lace me band and the narrower and then we're going to attach it to the cake so I'm gonna move the cake over to the side here and this little band is going to go on the top tier around the top I like to use a ham marker a lot in cake decorating because it can ache and make a mark exactly where I want something to sit on the cake some basically going to measure here and I decided where I want the top of my decoration to sit and I've already adjusted this little lever right where I want that to be so I'm just going to make a couple very very tiny marks that you'll never see especially once the fun is over it but this will guide me as to where this has the lineup so I'm going to then flip this over and I'm in a wet the back this is just the water brush or you can use a little paint brush with some water don't make it to where he just wanted a nap and that will work like a glue and it will stick this gumpaste fondant mixture right to the cake okay now the other important thing is that we decided earlier that the back at the cake was where my toothpick was so I'm gonna start by decorating the front of the cake so I want this peace to be right square on the front so they'll be no seams in the front of my cake so I know my front is right here and that's where I'm going to start minute but this write-up you can see that it will stick rate to the cake and I'm going right up to my little marks there and just gently push in on the cake income so I have one done now I would make a second one and I we do the same thing around the back and then my top border will be will be in place and then we're going to paralyze it and we're gonna do a bottom border okay so I've used the same old and I've molded the wider a-bands a place just like we did the first ones right cut them flush and I pressed them down am i on molded them so these are going to go at the top of the bottom tier to reflect what we did at the top tier so only use the same method I'm gonna use my water brush at the top and then just a little bit on the bottom edge doesn't take a lot and I know the back at the cake is right back here and here's my front so I want to get that peace right on the front of the cake okay and just press that in place and I've gone ahead and made several love these pieces so that I can do the whole cake now when you when you want to make sure that it's really pressed on you can add a little bit of water just push the edges in I will help it stick okay we're gonna flip this one had some water to this peace and I'll show you how to join two pieces together alright so we're going to start right at this age I like to make sure that I have been nice square edge to deal with handelman attack right up to that age there pressed him in place and then when you get down here you can just use your fingers and pull them together just pinch the top in relief from a distance when this wedding cake is sitting on a table at a reception you're not going to notice those joins and almost any wedding cake that has molded pieces on a is going to have these little joins some people put a little flower something there to cover but I really don't think it's a distraction at all so that's how the second the layer is done and we would go ahead we would do the back as well so now you have the the top decorations on your top tier in your bottom tier done now we're going to mold the rose layer for the second one and this is the Karen Davies pipe rose border this is done the exact same way incidently if you have trouble on molding any of these if your phone then is to softer your gumpaste fondant mixtures too soft um you can put them in the freezer for maybe five minutes and popping out and they'll come right out usually if you put a little bit of cornstarch in them first and then dump it out you'll be fine so I just made that long enough to fit put a little shortening on my fingers and again I'm going in from both sides making that little mountain in the middle and then put a little bit shortening on a palette knife or a its or little sharp paring knife and make sure to hold it as you cut toward yourself I guess that's why use a palette knife I may have cut myself too many times yes very in fact years of okay and then just fill that very end there I roll it on the back to make sure it's flat and that way when I put it on the cake it hears directly to the cake and i got a nice flat surface and then pop that out and that is now ready to go on the cake and I have some others all made ahead when you make them ahead just put him on a board and put them inside over large a SIP lock bag and then we'll stay nicely flexible same process we're gonna flip these over at a little bit a water look for the front of my cake which is right here hand I'm gonna at that border right like that hand we're gonna go ahead and add a second one and you will notice that she design these malls so that when you put an end to end they sorta interlock so you actually can't see the joined very clever design I really like karen's products and will put the third one on shrimp will go in this direction push that radiance what fits under the other one there we go hair how easy is that okay so we know we have our rose border done and now we're going to move on and we're going to do the bottom border on each of these now we're going to make the border the this is the GSA rose border mold and we're gonna mole that for the bottom up this year and the bottom at the top tier now this is a small mall that's very thin and it's more delicate so this mall will have to be put in the freezer for about five minutes after you I'm you put the paste in it now this time you don't need to corn starch this at all just again but make a little rope oh you're a pace to your gum paste little shortening on my fingers so I can push that in and you can I'm going from both sides into making sure that that's really pushed in well so that the little roses in that mold get filled out NK sure there's a little shortening on their it start in the middle and work your way to the outside edge of there scanner push all that Creighton make sure that's all inside the cavity and that's nice and flat now from here I would pop this in the freezer for three to five minutes and then you'll be able to on mole that and the look just like this I did a couple had a time okay so we'll put that aside now to put these on the cake it's the same process except this time so that I don't have to fiddle with these any more than necessary and chance breaking them even though I could piece them together this time me to start in this from the cake again and I'm just going to use my water pressure and I'm in a brush maybe a quarter to an eighth of an inch of water up the site at the Cape it's better to do lesson at a little bit more afterwards if you need to and I'm squint place that rate in the front right up against the cake that's my little rose border and will do one here need whole piece this time I so wanna come right around to the middle of the pack so that's how you would do the rose border and I would repeat the same exact process for the bottom of this tier so once you have all your borders done then your cake is basically decorated now we just need to Pearl I summer these make them pop sir to get the the details I'll a small showing and then we're gonna put a bottom driven and we're gonna have the flowers you
***
***
Chocolate Painting - YouTube !!!
the mall the hey can I this is ABN and welcome back to whisk me away today we are going to be making something spectacular okay and episode lb teach you how to pick the chocolate Kelly tackling and getting pp techniques with chocolate I'll make tools songs means will be listed in the infobox in you like this video and wanna see more don't forget to hit the like button comment and subscribe to my channel cell without where their deal let's see what we can with that you want me and many web a spatula a tape a planted assets spatula a regular assets bachelor and some palette names so these are the most commonly used nights for oil painting a cheap p.m. brash and some edible markers in haiti needs a draw a lot you can crash than you need turns in times a plastic spoons I fell variety at Wilton can email and some short mean to pay now each happen it becomes to this kid alrighty and animal testing color he may also use in oil base for the coming for chocolate and then a metal scraper you also need an electric good i'll settle no to non-state cupcake pan stacked together to prevent your child and Bernie and a metal pallet I N adding nine out into the cavities and stain them until they are completely melted mix and match melts to create more coming I'll be leaving a wilting chocolate color chart in the infobox to help you achieve the kind who won here's my senate I have a large Andy cupcake pan any my parents so that my pal it doesn't get too hot only placed and nixon noted one thing and then make my pattern into my chocolate elstak each other back on and he can keep it warm then I'll cover it up with quayle and keep my pant messy not happen attack that's why I P as you can see and adding my chocolate in the color spectrum don't forget she constantly and much I think and you can you don't wanna ran outta the color that your blending on your PT and by a tiny finished nothing more colors that section you working on hardened up I'll kidneys the melted chocolate I had not changed but I find it a challenge to be a bet translucent and dole when she'll at the N double dutch the colors are vibrant and it's so much easier to control how light and %uh he want you place to be cell I love domestic help that's because I find new colors on their that I didn't even expect to make he see how pretty these closer its crazy right me Ellis just like oil painting by the way he keeps on keeping tells close by because it will come in handy chocolate is vain St and sometimes difficult to clean up while and mixing I like to keep the people tell in one hand to constantly clean my palette knife when I switch different colors to create the can best hornet Sinclair white now to Chapa onto a pan or on top of the flat surface and let her dinner then using a hot night cleanup edging the candidates will be very brittle so don't forget to keep it on something flat while you pee template p in very similar to oil painting believe it or not this is my first attempt ever oil PT and trafficking lately it turned out great prior to this I did a lot I research on while eat do you need to pay and pensions if you are still painting then use your edible markers to jot you design space Wednesday PG we want to establish a flat background I am using a rounded assets bachelor to apply the kind at flat as possible once we start adding more layers it will become difficult to cover a large area with up at night because there will be a lot of pictures on your peking preventing you from making long strip now that I got my foundation for my painting I can start adding lanes if you look at oil paintings you'll notice that most and consists of short strokes when he clearly at teton stroke like this bright man orange till bleepin in that area so that Chinese else he'll and implanting them together into a flat orange China where on the whole people instead of focusing on one area that is because when you work on one area with chocolate you me to add layers and those layers will start building your the last thing you want is for you he to be three inches thick in one area and the rest is one inch I realized its mistake when I employees pay me entry into that day and everything around the tree was day wow the tree itself was at in where Graham and he made a mistake don't trip chocolate chip cuz with a clean spatula he can hear on the cradle and then pass it on top of your mistake wanted now TT you can scrape enough you still not happy with it you can cover it up with a dick lamm way a great example they think that seven-minute in you can't see it play it was to pump be around the base of the tree so I planned and even that was some way then paint over that there will be a plane when it will be impossible to continue to you could help me they'll be too many strokes on the team that's when the paint branch will come in handy you they can spice chips which is perfect for the oil painting like that we are going for p.m. precious are also great for smaller details like when I start paying police on the game only problem is that you will need to wipe your brush me almost anytime you pay me what else the bristle keep collecting chocolate and in the NL become the huge blob which is difficult to people the last time it is PT is the street lamp and Katie I wanted to pop out so the best taking down for this to pep talk her into a piping bag and piping declare baby teething and Landon everything the same except papon the chain last like a king with this treatment I hope you enjoy watching the recipe Stadium I really loved the names Hills fine easy and something you can do with it caves friends insignificant other please email me pictures and he made it happen p I would love to share them on my feet while thank you so much to all EU that share my tutorial you guys are a main thing and you like this feel and want to see more don't forget to subscribe to my channel and leave a comment lol i love reading those really make my day went hiking by Anne sale until next time Stacy and Allen eat today K the No the and and p of
poll and the my the for and the and why the the new then
***
***
Chocolate Cupcakes Recipe with Chocolate Ganache Frosting: How To: Dishin With Di # 156 - YouTube !!!
hi and thank about a and today and issue a dime I'm going to show you how to make my rich chocolate cupcakes with chocolate cannot frosting super moist and decadent perfect for any occasion and their easy to make say let's get started and that he would die %uh the %uh the %uh this is one of my favorite chocolate cupcake recipes there so rich and moist and they can Nash frosting on top that like double chocolate trip to have it third just wonderful now what I like to do for SES get my oven preheated degrees Fahrenheit and put the rack in the center position then I have a cupcake tin here and I've lined out with twelve liners and I have on my stand mixer here and I have it fitted with the paddle attachment you can use a hand mixer for this but I would recommend that you use a bowl to mix everything in that has a little spat out when the end because it's gonna make it easier for us to pour the mixture into the cupcake liners what I'm going to do first year as get my dry ingredients start it so I have some all-purpose flour am just putting this into my measuring cup with the poorer and level math did sellers portend now is just a level that baby rate of just like back and then I'm gonna grab some weight granulated sugar here say yes group the show her out and a level that of and just put that on and alike lol extra sweet come to grab a little bit more sugar for this and put that in there and now I have my leavening so I have some baking powder and baking soda here that those in and salt saw is perfect in your baked goods because it helps to bring out the flavors and everything so we have some salt here I like to use a fine sea salt for this now to get these really nice and chocolatey we're going to be using some unsweetened cocoa powder but what you want to do is and because there's always looks in there and they tend to stay that way so just go ahead and put it in there and dissected on into the rest of the ingredients so once you get all that stuff in there then grabbed a with this is a wire whisk and I'm just gonna make everything together until it really well combined you don't wanna see me white spots in now I'm gonna take my dry mixture Panama Papa over here on today stand mixer and was gonna let that sit there for sinon on wax crap is the wet ingredients so the first thing I have is some mail this is home now and I have this at room temperature than I have and egg here and I'm gonna take my tag am just going to crack it right into from now take a lot make sure everything's okay there trap that right on and man to get some flavor gallon when I had some pure vanilla extract and believe it or not vannatter extract does help you enhance the flavor of chocolate so we're all about the chocolate here and wrap up for or with air disconnect this together in touch nearly thoroughly combined and now this is some hot coffee now you can use hot water for this but the coffee kinda boost the flavor of the chocolate and when it's hot it's going to help to dissolve the cocoa in the mixture but it's not quite hot enough because what we want to do is male some butter and their so I have both of and unsalted butter here and I'm just gonna take it and throw it interest like best now even though the coffee is hot you still want to keep this up you can do it when the stovetop or I like to do it in the microwave it's really quick and easy so you wanna get it hot enough so that butter melts in there and I like the butter to be a little bit softer kinda give it a head start because I don't want the coffee or the water in your if you're using just water to come to a boil I just wanted to get super hot and up to now back so man out at an arena finished off the batter's melted and the mixture is very hot am just working at together to get it nice and thoroughly combined the butters gonna make me think million reaction waiver on just gonna satisfied in our readiness make the whole thing together so in the bow love my stand mixer or you can use your hand mixer for this turn it ones who knows be and start of with here I'm no and your egg mixture and you're gonna foreign about happen this just drizzling right on man just left back at nicks through a bit and then grab ahold up your hot coffee next yr understand that this one little laugh start to make sure its combined wanna go then Codec Pack I'm gonna pour in half to death same way night and flowing dress of now really incredible already ourselves happening a rate that about half that and now I'm just gonna perles offer sack given a scrape specially when you have a stand mixer you wanna get really are deep down the bottom there because things tend to lay down there we want everything connects really well and then we're gonna go and do the whole thing again I'm gonna grab ahold around now him right on down you're doing it like alternating in a little bit at a time like this so that it messes through life in evenly so once that no next year trying to get like down and make through when you wanna come one in with the rest of your hot coffee mixture and poor that Maria with was gonna get a little bit then once and for all in Marathi am just gonna let this mess for about a minute and toilet the company for moving really well mind hey that looks pretty good one last scrape a reality there's always something laying down there at the bottom and you can see this is a little bit more in the inner side so that's why I said it's good to have this mixing bowl with this outgoing because it'll make it easy to poor into our little cupcake liners looks good thrilled that as a matter fact miss being hidden now I'm just gonna go around and I'm going to distribute this even roll into all the little liner so it's gonna come about maybe a half to three-quarters of the way for to think that and is coming grab it before you go to the next one to get the little dribbles just go around and wait for them off especially if they're like on the cupcake liner because you don't want to stick their and then just go ahead and give it a couple tracks down just to get rid of any air bubbles that might be in there and then you're gonna pop this into your preheated oven degrees on the fender rack for a bath eighteen minutes or until you answer to pick Kirk after and it comes out with just a few more East crown you can also touch the top wanted the cupcakes and it should spring back now after that you're gonna put it on a rack to cool for about five to ten minutes and then you can remove each cupcake from the teen and put it on the rack to cool completely and then will get to the can of frosting before removing the cupcake from the
make sure it moves freely if it doesn't just take a butter knife and go around the ad and live Senate up to make sure that neither the edges are stuck to the pan and then turn the cupcake remove it from the pan and place it on your rack to cool completely so now I'm gonna make big a nice in this ball I have them semi-sweet chocolate and I just broken up into pieces you could also use any three chocolate chips for this over here I have a saucepan and I have about an inch or so above water and it's just simmering so now I'm gonna take semi-sweet chocolate am gonna put the ball on top and as you can see the bowl does not touch the water so that's what you want the police to be a little bit bigger than your pot this is some heavy cream I'm gonna pour this rate over top of my chocolate to now the cream and chocolate are going to be heating together and the chocolate is gonna start to melt see you want to continue to start but nice and slowly so that you don't incorporate any air into it once the mixture is thoroughly combined and it's nice and smooth and remove it from the heat and allow to cool slightly before weeklies the cupcakes all my cupcakes are nice and cool and I have Mike a nice here that's been sitting for about minutes so it's still a little bit warm and not perfect because now we're gonna take her cupcakes and we're gonna dip them in so to take your cupcake make sure the cupcake it's completely cool when you do this so that when you grab it doesn't leak squishy and crack and then go and turn a cupcake upside down and put it into they cannot dipping give it a little spin and then a lift it right up now there might be a little drip edge but that's okay place it on a piece of waxed paper or parchment paper now the one nice thing about these cupcakes is that f you get they cannot join their then you can decorate them the way that you want so you can decorate these for different holiday so you have Halloween or Christmas Valentine's Day spring times birthdays New Years Eve so you can really customize them to whatever the occasion is and they will look absolutely beautiful and more than that they're gonna taste really great sell its stake in
gamble even see what we got going on here so that we know they're gonna be chocolatey mean who soviet decadent is the were know how late and there's so moist I'm really need a glass milk to go with this to be honest with you got it this recipe go to my website dishing with Diet Doc Kerem and I hope I made you like lol even here more enjoyable and alleged the next time palm old in
***
***
Giant Buttercream Rose Wedding Cake Topper- Cake Decorating - YouTube !!!
Statistics
Like this video? Sign in to make your opinion count. Sign in
Don't like this video? Sign in to make your opinion count. Sign in
***
***
Cake decorating: Cascading Roses on a Wedding Cake - YouTube !!!
hygiene welcome back my hitch going to show you now just a sticky shape roses downside say his his see K the stadium on Sunday falling off cascade cake flowers so when you start doing K that you want to put the flowers on topping downsizing three different teams want you want to try and figure out which why know how you want to decorate the top because once you start putting flowers on you really can't move so what I've done is shows these flowers top Kagan asserted in the design this is the key size key okay and yes it's happening K planned on the bottom and planned on the bottom you want certainly do something I did is playing mostly because it video because I know I have enough flour so I could take as long as what together but for the video signal de Chine make plans ends so the first lie was the time the second part was that inside and this there's three here because we are you doing to happiness I was one of the few flowers on the other side on the very bottom just bouncy before you start issue put the roses you want to find the low side your cake so this is always a leucine me know kiki is perfect think ship year money you doing K try to find it and then its which once you have that is as the final the cake right so just where you want the front you go back a little further you going to to start your your the highest part biggest roses are going to be not quite centers KTVB sir you've got to the same this is realizing and I'm just going to one raise my voice raise my roses I'll K this is facing me guess I'm staying alright so these are mine flowers insensitive this case the design sorry but this one first yahya is very high on the cake yea and then if when you are picking out your roses you find you why are you so much actually do have this them don't worry K the jury have risen up from the without putting up lap K so these are going to be p.m. peking so pink and blue say pink and yellow and white flowers so unique I was just able to stick that when writing so thats Kb facing people I'm going to put this flower and you can actually even put some separate you know just for everyone when you pushed some you may want to bring toothpick have a toothpick so you can push with this president your fingers so you don't break off the edges this K Sep I'm going to put this one has appointed side I don't need are take toothpicks preach no totally lying down the same time something to put some leaves on Jimmy okay so I have a little Waitrose you're going to said makes have a little time think rose bed wat you can show us show you how to do all those 'em actually do the Rose Bowl educated one put the facing out out way that direction his the direction here's a little peek next I'm okay now is the time for one more over here here disc sup its M he opened a little way home no fee we actually could here just fun okay so there you have some roses there maybe one stick a little think went back in here just to give them filling me fun
P you that might be two months so maybe we can just p.m. know we're going to bring some downside so whatever you choose I'm going to take a peak mines was that would make sense am going to use Miami my toothpick to push it in so I kinda want to be right about there not to worry about decorations are not as good but the Rose Room I can actually stick a toothpick right in the center came percent rate in the air make a pit this month this rows below it you put a little smaller one this rosa turns on a things I wanna make them rose by turn ap rather than down so %um you stick that rate near so picked up my flowers I'm going to use and I think what I do is opaque ok but it think when rain here stick their ATM and then you can put small pink ones here he said his tips need to stick to my into the cage young a little further down stick that made to make placed him if you want always have a bunch a little white ones you have a bomb kik alright then I think that's very nice and then to come down to decide here and you want to just put it too soon to rate where the heaviness comes as come over here in put some rate holiday ship its might think we're that design comes heavy sea freight down at the bottom down here played musicians its small airlines just that the mean so first them and then here's a little pink one bank here going to fix my own p I'm my friend here actually that she did not I have the am little bit away in think when here you can stick in the back Caney just really love the balance and as you want if you were well you because you feel you won't see them this is a buttercream icing Selam you might see them to see against a very creamy little bit he turns better teams you'll these decorations your arm our way nice home so now you can certainly have some flowers around the back a lil little bitch just for pretty that has been used white one so you don't I'm just started sticking the little was bentsen anywhere you want she laid down on the decoration and that's really all you want to do so then now I have this little big green icing than enough and when you make a little East Bay sure you appointed me team he's roses and doing this you probably know how to do that so but just in case I'll change used to flatten down the tip and you just makin use me p.m. point scissor much you okay and then click here this episode was james and susan is rising reasons papers said just cent now you can can't play you can practice a little bit making it leashed if the point doesn't come out right in the center view the that's okay you can also just turn your hit me singer make it plain thank you card come down more in the center so I wanna do is yet some some leaves this come back up again look but some leaves on the flowers on sign use pushed and useful app go behind your flower and some movies as soon as you might want these little leaves to be weights it's a wedding cake in my one true love your flowers to be might I L you leads to be like to see them flowers leaves week okay can find a highly was all those who I'll show you that again on the topic is she really can't see no stay because you can actually when you put your cake down somewhere you can actually an issue than flowers radon I'm table okay so can come over here and if you you can actually greater decay killed him be leave number worried okay so that would be your side so this is the time happen here is facing you years facing me so you look at the back as the cake you see that they're all leaving see so what you want to do you when you get back you wanna feel they do just a little bit leave and me and when you fill in be calling eggs SPD could be built the map just squeeze until it fills up in just a little thief don't have sticking out too far to uncover this is all things that we him there's me you can see so much I can down here and then just a teeny bit around the Rose I'm in here you can actually put one's a little bit smaller right behind and find leave the cruise ship near came when Ray here between stewardesses when here take a look and see what you see doing it chain do it for you back here clearly there's no rose is no leave there so you can you want come squeezes bring it has to back to the flower term to me if so there you go and the roomies rosie is a little bit these little tiny was billed as a user tiny actually used to for that this is a tiny room this is one ones very very slow and because I'm these are decidedly squirt squeeze out in the new girly he just make a couple there you probably can see that very well like to put a little you feel it away and put away rosebud uses the line euros is not quite so drastic just here K so you can play with that and make it look as nice as you want but don't overdo it open too many roses downsized right and them human overdo it be very nice
***
***
Buttercream Flower Wedding Cake Tutorial - CAKE STYLE - YouTube !!!
hi I am today show you had people like me hey into life wedding hey anything jockeying plowing and Lee now and I have any home haha natatorium leading no law I'm about being last would like to see so many you had he star rises all all and really in Jharkhand Hooley also yet turned out to be. stunning have made I'm really low and I hope each day to you me with my me haha different Tallahassee I hell like the Eris for you also analyzed hi County and Holland any people are the flowers and only to I'll a lower I'll we have some hot this way I try I flowers Monday hard free that wanna show you a single rose I'm doing anything and want me happy you can always I'm ball young cubans with the one the East I in a little bit skinny and mean that it might get loud hockey diary hi hun likable job hi pendulums huh I am to a little regal and he ended he did tall wins you quick with her head can't this time little rain does and I team now I'm me you muslim-led most humanity feel comfortable arm-twisting right he no layering happy are on a little bit more popular now now using a weekend close he me Morris humpty we can all see a one on when same little ripple wrap-around do himself yes being that the lappy on mmm-hmm regal Kenyan I have a little bit more pressure top happens have sandy just bit more min home and head now it's he owns I am hit just settling and his K I regal campus Rob me me yell nice hell while star just creating Rico me number she with alin create mom me cool now anything I'm
around nomination repaired revealed she went and create sauce this time every to King brown home he said from all time three people moms you Natalie haven't lost uneasy ally Pawlenty he gonna long-held except who really want to some the round Center have and regal to be top thing
you know room sleeeeeep Andrew than come around not GTE Palin green just makes little dots around and he lied aus you know you taking him home her hands camp to my and when to use them for hateful lawson's paint thinking have been hunting into and when hearing nice yes more no hung saying hun she my home you can hire by mmm named hidden hollow be british slut wanna now I'm normally hymie said non-uk and at flowers mean hot least the army some doing my but I also want really thought still you sir college leaves army aloni lol and Hardy me following on eBay when I miss you and I'm for I'm ahh %uh d people in distance crews grain needs to get I'll as well as on a hell my and how to help bring just teams section has the widest can that be on saw and Amina the rest bad me I'm lot sheehy politicized spruce needs to get lunch pleased palestine taking hun yeah no home messed up wanna huh I unit regal me Boyd and then turn I'm cell and he had wonderfully and only me I'm I hashing yet tender cool you know how much I love the nightlife day miss cattle and sheep which is a little bit much and I'm Nosferatu me you need to have a plan them well her even though BRB now everything reach hunting weekend dela I have my last get humana go ahead and I'll months I and howling to handle me with me hang up now on he just spruce eucalyptus car the one beloved my softly lastly coming to you and i'm taking a right green and I have my just a little bit yell months I'll bad and normally do sleeping honey not be able to monthly and my don't home and topping small knobs other hola music enormous and green number by them and a die we had going just letting many being lower these %uh yuliana lower shiny ball not teaching people to I usually
I you agree the results absolutely stunning you don't like goes to show that night intricately I variation in your house can really make a huge difference he okay hang gai I'm it is homie
***
***
CAKE TREND ~ Giant Cascading Rose Cake Pt 1 - CAKE STYLE - YouTube !!!
welcome to my giant rise wedding cake tutorial we're really excited to be sharing this design with you we created it back in
and in we were lucky enough for it to be featured in a gorgeous wedding magazine since then it's been copied all over the world and shared and in this case we want to show you a beautiful hombre effect it's really a continuation and growth at this design into something that is so much more so we want to couple with you had a into lock those flower petals and really had to create something that is absolutely stunning and what we feel is the perfect rice cake now the best thing I'm going to date to make agile rice cake is to stop building rice we want to do this a few days before we assembly anti cake I'm so I generally like to stop that at the same time as I thought my baking that way every time I do well I yeah on these rises I can leave them for at least six to eight hours or even tie the knot and now a big difference if you've been looking at how simple rise to preach utah real and that has a lot of banging in texture in the pedals instead with this one way going for a nice soft finish so the major difference is that we're not buying the petals and we're also going to be fading out Alcala and the reason why didn't buying is that when I designed his cake I wanted it today a flower thats of Cascade into a beautiful wedding gown and has that raffle and the softness and so because dresses don't have to buy into them like flowers to a the best way to combine nice to was really to just lay off the pills nice and soft and PUA so the first thing we do is decide on what color you want to have euros Bay and if you are going to do more than on bright fade out along with me of gonna head intake and a soft pink and it's just the sugar flavor kala pink and I've made four different shades did not hugely different at this point but they will become more noticeable when you're rolling them out the pedals get quite in and so the color actually is not as pronounced as it is when it's right here so we're gonna start with our heaviest am I going to do alkyne for our rise in this color Hafiz couple appliance and then we're going to continue along down the line so I only make for callous in the end we can have more than that as weak transfer onto the cake as we do that it's going to be fondant in not sugarpaste so this is the sugar paste all the gumpaste that we use for this rise so we can just take a little section of it first and I'm gonna make a rose kind so I just make it nice and supple in your hands and then rolling into a pole using the palms of the hands and then all I do is pick it up pinch with my index finger and thumb to make a point use my other time to rest it on so that it doesn't get squeezed on that aunt and we just rotating around and that's really the easiest way some people make them by placing them on they hand enrolling like this but I do find that it creates a little bit unevenness so I prefer to just eat a peach method I K and we can allow that to dry I V not so I've got one that I've already prepared so that we can start working on Alliance we're gonna need to get out of Laurel Matt all about little out flower tools now for the sizing I've taken Peto set am cutter in the roses and I'm using a lot just 3 and and as the cascades down okay quick can actually go to the first size in the extra Lodge rise pedals so we're gonna take a smallest that we have its gonna roll this out and we can adapt five pit oats I'm doing a bit of a cheat in that I'm using I laminating shape to protect this will come in really handy later on and as we work on the largest section of the cake and it just means that you can roll out a whole pile pedals tuck them away and lost a nice and moist site you can get them I'm from lots of little shops and art supply places of this place is things like that I K so we're gonna use a little bit shortening onto a table just rubbing it in little bit onto the top and just pressing down and rolling and we're gonna roll it out quite seen so as a rolling fluid movements with your whole hand you don't want to be chicky at all otherwise you get indentations and it will get teeth in places such as lifting all the time it wants to stick with the shortening some just wanna Kate lifting it out so it doesn't get stuck alright so it's getting quite in now ninety one more role in the center and then I'm gonna take a little bit of corn flour or cornstarch place it down tab that inflicted over just a little bit just so that it's not to attack you when I got a touch it and you can buff much to the delight so you don't see any white now and separate the laminating shaped and the first three that we cut we're gonna hide away India we're going to be using it in a couple of minutes it's not very long but you can generally take things under the laminating sheets for good minutes or so I site that's just a little tip that helps you to have to keep constantly rolling out k will teach a more to look at a place that onto al blue floral mapped always wanna keep excess tucked away nicely tries out superfast Tai Chi so move face we're gonna take a large have ample tool and just halfway on and half white of capital really gently gonna roll around I'm holding it like I woulda penso staying around the edge so hard for people to should be on the blue and hop should be on your pet ok and it just helps to soften the edges and it gets a little bit of movement for us now taking a chicago il and a small paintbrush we don't want too much glue on we're gonna paint one of them completely and the other one about three quarters at the white up okay so make sure that we've got now one that's tried I just place it directly down pick it up tuck the bottom edge in and then taking one side ruffled all the way into the center and for the other side over the top he don't to be in to shop at the point it's just meant to be nice and gentle and soft and I take the entire thing pop it down on a second one lifted up again tucking the bottom and I just gonna kill by so these are really gently no pressure on the top you don't join these petals at all really nice and soft okay so that tough first row and because it's I on the cheap pedals and they suck really closely together we can go ahead and put an X liar on immediately so it a cast do the exact same thing as we did with FAA first just halfway on and half way of I can't now this is where it's a little different we're gonna take a toothpick and when we've got an even number this we want to have them the not all cold inside why so I'm gonna kill the right side of two of them and both sides up want so do I chief s we talk underneath with a toothpick pick it up slightly and she's your index finger to roll it around and then release it you not try to squeeze it at this point at all it's just a gentle could with and then just 3G toothpick out again now this one we're gonna do them the right side and then the left side and that just makes it a little bit more cotton style: we don't want anything to be two angular with this because as it cascades down the cake we needed to flow on so we're only going to do a subtle don't pinch it or anything to accentuate now out clue this time it's just going down the left hand side from about half way up down into the middle and the reason why when opening on bodice is that we want to look like it on filling so we don't want to attach it with glue over the whole thing or cinch in too much okay say taking our rise I like to work of folding I have %ah the and of my first row take one of the ones that you've coached Co just once back place it on touch the bottom make sure that going the same as we did before but now we're just gonna press and the left side l open they were gonna take double coat Tackett in just by a couple of millimeters again attach the bottom and the left side and he can roll it enhance last one Tuckett only by about a millimeter or so touch the bottom and then kill it around so you pressing on all of the left side it's and then leaving the right sides nice and open profit up make sure that they're not gonna fall all the way back if so you just want to keep the little press on the very tallest pot a bit too so that it stays in otherwise this is ready to set I'm like I said about six to eight hours at least I or I not so we'll be ready to do affects row five when this is done anatomy lab now respond to dry way going to move on and we're gonna get the next size cut inactive seeks and that's how we're gonna make five petals going around brosser gonna fight out the color a little bit sigh with added a touch of white to Al pink it's not a huge change it's not even hardly noticeable yet but rolled out things get a little bit ly tops I O the other thing to remember is we've got a few more shades did go down the line and we don't want to end up with pure white petals at the base about hiking at the top we want to still have a slight hint and teenage Akala so we don't want us to fight it out too quickly so it is rolling really fluid clout shortening and an eighth couple more also we do need it to be fairly thin K so add a little bit of a cough hour straight that through and buffet away and that was just prevent it from sticking there's nothing worse than cutting our beloved days and you cannot budge them on countertops site the bitter conflict our now arrange them into as too and that's because at the Y that i'm gonna kill the edges so we're going to just pull them first so I take a poll told halfway on halfway off again really gently and it just helps to give a little bit amazement think I so without to rate we're just gonna take a toothpick under just roll the right side on me holding it back on itself but not squeezing the next to it gonna do a double Copac but again like F this trial when not trying to get a really shop point in fact that she got a big space at the top with one of these so that they not touching and really shop because we want everything to be super soft feeling with all about petals so like we did with acid have three we're just going to apply clue to the bottom left hand side and we can go ahead and do it all of them because it does take a little bit for that to set up so I pop that on now picking up their rice you can stop any way that you like but I just like to start with one that's code back once resting and you'll notice that it sits up just a little bit high out then after this trial pressing on the left side like we can't but leaving the right side open grab on to BW's and this time you going to I the lab by at about a thirty taking it in underneath by that a third gently keep a hold of it take your third one and and the main thing is to make sure that you're getting the bottoms to touch and also I that you're not rising up too high on your petals k let it back down to said he can't read this through and a final on and it's really that easy was gonna kill them all up and around cinch them a little bit make sure that none of the math falling completely if they I you wanna grab just a touch glue onto that right side but we want to keep them Philly opens a car looks really floppy at the moment but when we try it we're going to use a drying mat and we get a place it in today at and then I've taken little bits of paper towel it up just cut out just into little squares give them a little fault and we going to use days to help keep the shape call their rice so you want to look at unfailing we don't want to be really tight rice that we just want to make sure that they're all staying nice and upright and also that there's a space between each of them so taiwan ones like hiya they wanna stay fairly close so not only do we want to put this out but we also wanna allow bit a song tucking it behind disperse petal I'm just so that it gives a spice between them lifting this one up threaded through when we can elevate it a little bit more going around and the nice thing about Italian is that it doesn't stick if you use add tissues or cotton buds or anything like that the content it gets stuck onto the Chicago itself and then you'll be left with little fuzzy be its side paper towel is really good for not sticking of K that one doesn't need anything looks like it's holding really well so we're just going to lay face as it is seeking a the pop them into the oven I feet on you up in on a fairly light and and only for a couple of minutes which it all and a meeting place this entire thing in your often and that means that you can go into another row in around three hours a psycho otherwise you want to leave it for around I hours or even tie the knot before X like yeah alright so let's have a look and say how a three-quarter roses going so it got really nice open pay tolls because we light it upright and just allowed it to fill all the Bach with hôpital we've got a really nice open look it's very soft and you can see that even though we have double coat some of them overall would not looking like a shop cotton rice but looking much more softer and that's going to help us so we gonna continue to to grow our audits gonna do the exact same thing again I'm just remember go down unique shade of color so we're looking at a quite a pale pink now at this stage and we going up a sizet to what is the largest in acid price cut its alright now gonna grab a roast putting up once it's getting larger like this I liked tenet I thought to attach some going to line it up in between to about existing petals I laugh this what I thought I want to make sure it goes almost to the center pressing down the left side like we always do open it up thread wanna be a double Kohls again making sure that's touching has sent out and personally the left side event but it and Phil to the next one always making sure that you'll lining up with the two pedals law and making sure that you're reaching almost that middle as you go around and Phil and just talking last one in K and then we can kill it back seat can say it's what's is is not usually a full rise but we are going to extend a little past these so you want this to try can't so there's a couple of ways that you can do it you can see the place it directly into hiya and stuff it straight away or if its seeming like it's really humid day in its title really floppy what you can do he's rested on to hear and then come back in about two hours when it has just added to sit just need to get a little bit more of them and then he contended I about and allow it to try and that way these pills white full chief %uh back so just be mindful of what the temperature is like and what he needed his like anything made to because these pedals have been done all the way up here it's actually not a high spot the hotspot he is still lower petals and if they've tried nicely they can absorb the pressure other resting he abdominal out is to die for a couple that was and then I'll show you how much fun it I thought that allow it to try for the rest to the time alright to now we're going to grab at Las color that with pre-made up so if I did a little bit more white and gonna watch her again and we're gonna roll the steps I'm why and this time I can use the first in our oversized rice make shaken up but this could see gonna be crawling up quite a bit this time just moving it around Wentzel I'm sure it doesn't want to roll out as much just wants to move around and shortening so I just try and keep it steady and then stop rolling out now the set that I got I love the oversize rose petals was actually fairly wide so what I went ahead and did because I'm using them constantly for this particular design is I just wish them in itouch so that they are a little bit longer so if you have a set and they're looking much wider and I'll show one and not the same as a house it's just that I've given it a quick squeeeeze because in this design I like them to be a little elongated so that's just a little tip but I'm done to give the right look casserole around now when we get into this final row we want to be really careful about a level that we're killing back because from now on we're not gonna be coming back anything
bring it directly onto the cake so what gonna do now killing to the the right but I'm not doing a really severe it's not going away into it it's just very slightest age and again with at Davos release at all we don't want to be obvious way with stopped allied try this and why we've started on the cake okay have got all of that only going to take now full rise because it is already was classed as a full gratis but we're good now going to apply out oversized so turning it over again same as always lineup between to pay tolls and make sure that you going all the way into the very sent us this time pressing on the left side then just on fill the right take one about doubles again aligning it up both with the two underneath and going all the way into the scent of many can call them back on the pressing down the left side without glue as always however stepped in a little bit much mikhail putting down one more to go specially I'm feel that if it's in the white because they sickening saw a much larger all straight back over the top so if they've joined all-white into the center now only on killing me can say they've very very floppy so what we gonna do is you can use that same technique unless allowing it to dry on he out the only difference is I'm gonna take some of these that I haven't folded and just prop them up a little bit so separating between H about pedals just so that they don't dry attached to each other tank and we can't allow this to drive for only about an hour or two before we flip all about and allow to dry you now follow drying pad we just want to keep this separation on Kauai site and leave it as it is up to today and then we'll be ready to crab cake and stop cascading all those pedals so now that I'm Rose is complete well can have a little bit of a look and see what we were trying to achieve with this so what we were looking for is really nice open and full pay tolls had they look like that I'm filling and that will help us to line up and next lie is that going on to the cake we're also looking for them to be fairly soft to have a little bit of movement but not a lot of folding back because from now on we're not going to be using that has a technique at all so we can keep this hiya we've got out 3t cake that we have already cut field cannot and covet with the cunt gone for a PIL PIL white and we've also print onto an iced cake board now if any of that and needs a quick recap for you always wanna go over it and that's what I wedding cake foundations course is all about he's just getting that flawless blank canvas to work on my dad designs I'm so check that if the name to you otherwise a next step is to take some about sugarpaste gumpaste that we've got in Hampi Inc and makes it in with some white fondant now when we doing the cascading pay tolls we doing it slightly differently and we're going to be working with my sleeve fondant and the reason for that his side that it reminds a little bit and them %uh throughout this process it doesn't take this long to dry so that the shapes that we put it in it was static out we don't want to be a soft as what we had without gum paste even though it is technically firma it takes a longer time period to them up so this is class color that we are working with was quite a pale pink we're going to need to go another four shots so I'll you can say without darkest that this is where we began and we basically need to have that much variation again I the formal callous we don't need to make a huge amount we've got the athlete is for how many you can aid in each of these four all documented for you in the course materials that basically for gonna start dividing up how white to love the colors made significantly more what fondant than the other yes so we're going into a little bit more in iris Tai Chi and then we'll at some can't and so we can take some about think that we hadn't and just start combining it with our white and just needing that in the main thing with this is just to make sure that we don't end up at peel what still have a slight teenage at the end so up a list calories not gonna be shine on the top of the cake at all it's just going to be in the lower section that we still want to make sure that every time some color now what we doing this you'll notice that every time we did a new layer on the rise we dropped the color damn where is this time we're only going to be doing four different colors throughout the entire cake and that's just so that we can have it so don't bleed out at the Rose fairly quickly and we still want that center to be the prominent feature and the other ones to look like this love just cascading so we want the color loss have to happen a little bit more slowly as we work our way down thing you notice that this combined had gum paste and find it feels a little bit sticky a then just the regular complex that we've been using an app pink there's no reason why can't combine these two it's really no different adding a touch a ty los into I found which we do a lot of the time without the grains and and things like that so I it's fine for the two of them to go to get %uh mankind so we've got our third kala might just pinch a little bit of this so that after final set of color is not appeal want that's basically all we going for that's really important that you stole days away when you're not using them and because I will dry out even faster than the gumpaste effing working with because they've got the fondant so I can see now we've got a strength of color slowly fading it's not a big difference but just fades it apt going towards the and so we can put this away now gumpaste and then we're going to be working with a skull is so we'll just keep them okay this one out and a little trick that I do is just have spiraled them around the container so that I know I the order but what we're working inside I don't forget what I've got more to get up so just find a way that works for you with a clockwise or counterclockwise and we'll start with the first one what pop down a little bit of corn flour cornstarch when not using the Crisco because we actually wanted to try out a little bit fast top so that it will maintain the shape that we like we are going to be protecting them in our emanating shapes so he's got some size it's a great idea otherwise it just means that you have to study the lightest color get by Scott get those prone to the cake and just makes the process a little bit longer and your little bit more on search in about how it's going with this you can always add an extra one have different tack callous where the maid think I so is still going for relatively themed he should be reaching a point out where it's a little bit difficult to stop looking at op you feel like it might start to take a a like I just make sure it may have been completely tennis around to a concise sneezy and then wheezing exact same size which is the first one in a series an extra-large famous what we did on a final hot layer about raw is and that's important because we want did today something in common with the end to this and the start of the rest otherwise it's a bit of a severe change so just pressing down same as what we did before except the release a touch easy a because they don't have the shortening now we've worked at all of the amounts that you going to need in terms of pay tolls that is based on these being a hot cake by the time that they dont if you're working with the toll it headache or even a shorter cake I'm you just need to adjust it a little bit if you're unsure just make an extra half a dozen avait shite that it's better to have a little bit too many than not enough think I now before we went move on to the next step which is softening love the pedals and attaching an his wanna make sure the cleanup Olivia work surface because we're gonna be bringing eyebrow cake going to be working with everything all at once I'm so don't look equip around and %uh then we would be ready to stop placing them on to the cake
***
***