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How to make Cake Pops with silicone mold

How to make Cake Pops with silicone mold, recipe step by step. Find us on our website Facebook Pinterest Google+ Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license ( Source: Artist:

5 Cake Decorating kitchen Tools You Must Have #1

New 5 kitchen gadgets you must have. If you like to cook then these 5 kitchen gadgets you must need. These gadgets you must have and can put to the test in your cook house. Top 5 Kitchen Tools you won't believe existed and amazing kitchen gadgets of 2016. Stay with us. Please comment, like and share with your friends. Subscribe us to get update: Facebook: Join our mailing list: Cake Decorating Bottle Kit: Wilton Tri-Color Swirl Icing Set: LAKELAND DUO COLOUR ICING KIT: Tescoma Cake Decorating Pen: Baker's Decorating Tool: DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This will help my channel and allows me to continue making new videos. Thank you for the support! Trying to focus on the new amazing inventions, awesome technology, cool gadgets, smartphone gadgets, iphone gadgets, ios or android apps, charger, solar technology and new technological products etc.

Rainbow Silicone Cupcake Liners by Kitchidy - How to use silicone cupcakes properly Rainbow Silicone Cupcake Liners by Kitchidy Tune up your kitchen bakeware with Kitchidy's Silicone baking cups from Amipe. No muffin pan or paper baking cups are needed anymore. Rainbow Silicone cupcake liners are easy cleanup, just bake clean and reuse muffins pop right out. They are dishwasher safe on top rack or hand washing recommended to prolong life of the baking cups. These muffin baking cups are safe for use in oven up to 550 degrees. Each set of 12 rainbow colored pieces comes in a nice and handy packaging. No Question Asked Money Back Guarantee. See here:

Over 20 Creative Wood Furniture Ideas 2016 - Chair Bed Table Sofa

Over 20 Creative Wood Furniture Ideas 2016 - Chair Bed Table Sofa This video is a photo slide about WOOD Furniture Ideas.PHOTO IS FROM INTERNET.If you are an owner of photo please contact me for tag you or if you wish to delete.

Chocolate Espresso Mousse Cakes with Mango Filling and Chocolate Mirror Glaze

Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse. Ingredients (for 5 cakes): Mango Curd Mango 120 g Lime ½ pc Sugar 20 g Egg yolk 1 pc Butter 30 g Gelatin 8 g Exotic Compote Orange juice 100 ml Lime ½ pc Banana ½ pc Mango 150 g Gelatin 9 g Chocolate Espresso Biscuit Almond flour 70 g Sugar powder 70 g Egg 1 pc Egg yolks 1 pc Coffee 30 ml Cocoa 10 g Flour 60 g Sugar 80 g Egg proteins 140 g Cardamom (optional) 1 tsp Chocolate Espresso Mousse Milk 100 ml Coffee 100 ml Egg yolks 2 pcs Sugar 15 g Chocolate 200 g Cream 33%-35% 200 ml Gelatin 8 g Chocolate Glaze Gelatin - 12 g Cream 33% - 160 g Sugar - 240 g Water - 100 g Glucose syrup - 80 g Cocoa - 80 g Preparation: Mango Curd Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours. Exotic Compote Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly. Chocolate Espresso Biscuit Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold. Chocolate Espresso Mousse Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream. If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles. Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours. Chocolate Glaze Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly. Cut circles of biscuit with cooking steel ring. Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle. Decorate with coffee bean. Defrost completely in fridge before eating.

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