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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
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and
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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

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*** *** 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
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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
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I have a little bit more pressure top happens
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but I also want really thought still
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hell my and how to help bring
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can that be on saw and Amina
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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
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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
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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 *** ***