966 Like 13 Dislike
Learn how to make beautiful chocolate decorations at home to decorate your cakes, cupcakes and other desserts Part 2 This video shows you how to make another three very simple yet beautiful basic chocolate decorations using only butter paper, leaves from a money plant, an icing bag, gold dust, bubble paper and some toothpicks. The first one shows how to make chocolate squares with a crushed texture design brushed with edible gold dust to highlight the design. The second one shows chocolate leaves, made from the actual leaves from a money plant or any other nonpoisonous plant you may wish to use, a toothpick to spread the chocolate over the leaves. This is ideal for putting on top of cupcakes and cakes for birthday, celebrations, parties etc. The third one shows basic chocolate decorations made on on bubble wrap plastic which helps to form a very unique chocolate design as seen. A lot of videos on YouTube will show you some of these basic decorations, but we have tried to show you some of our techniques and tips, to make it easy for you to understand the whole procedure. Look out for more awesome, beautiful and easy to make chocolate decorations in the future. To know how to use the correct techniques to melt chocolate kindly refer to our video link https://www.youtube.com/watch?v=V726JdY8FaY Remember to click on the bell to subscribe to our channel for future notification on new videos. Also please LIKE, SHARE and send us your feedback. Regards Manju
In this cake decorating tutorial, I demonstrate how to create a gorgeously colourful rainbow and gold striped cake decorated with colourful popcorn. To purchase the square frosting comb, visit: https://www.spreesy.com/rosiesdessertspot Grab your square comb with 15% OFF discount code: 15squared https://www.spreesy.com/rosiesdessertspot If you are enjoying these videos and would love to see more free and valuable cake decorating tutorials on this Channel, check out my Patreon page for awesome perks and rewards and help me to continue bringing you guys fabulous and free content each week. Visit: http://www.patreon.com/rosiesdessertspot To order your personalized cake toppers, visit: http://rosiesdessertspot.com/product-category/acrylic-cake-toppers/ WANT TO LEARN CAKE DECORATING AND BE IN THE KNOW FOR UPCOMING CLASSES, EVENTS AND ONLINE SALES? sign up here to be updated on all the above: http://eepurl.com/cPAPxf For more dessert inspiration and dessert sneak peeks, visit: http://www.facebook.com/rosiesdessertspot http://www.instagram.com/rosiesdessertspot http://www.pinterest.com/rosiesds http://www.rosiesdessertspot.com http://www.patreon.com/rosiesdessertspot In these video tutorials, I normally use Bakels Premixes to save on time. (Bakels is a bakery grade cake premix. Another great one is Allied Mills) If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too. MUD CAKE: https://www.youtube.com/watch?v=vtwQGuukPdQ&t=3s WHITE CHOCOLATE MUD: https://www.youtube.com/watch?v=D383Zj_9uE0&t=11s CHOCOLATE BUTTER BASED CAKE: https://www.youtube.com/watch?v=FV47F4qtBeE&t=4s RED VELVET BUTTER BASED CAKE: https://www.youtube.com/watch?v=BwXparFWFpw&t=401s VANILLA BUTTER BASED CAKE: https://www.youtube.com/watch?v=mb7dzqxnl0k&t=6s I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds. SOFT SPONGE CAKE: https://www.youtube.com/watch?v=tDhEe8Z_SwI&t=17s AMERICAN BUTTERCREAM RECIPE (great under fondant): https://www.youtube.com/watch?v=nLFQmnNtc8k SHORTENING BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions): https://www.youtube.com/watch?v=elxRoPGOBPQ ULTIMATE GANACHE RECIPES: https://www.youtube.com/watch?v=0PCyaBqAzTk Thank you guys so much for watching! this cake is much easier than she looks ;) I used a rubber brayer here because its nice and hard with very minimal flex. If you were to use a sponge brayer and press onto the cake, the sponge would bend between the crevices and touch the coloured stripes, which would look all messy. So try using a hard brayer rather than a soft sponge one for this effect :) Until next time lovelies! Have a great week x With love, Rosie ****** A special thank you to these AMAZING Patrons who are supporting this channel through Patreon. Because of your help and other awesome supporters on Patreon, I can continue to create free videos for the community, teach my passion and continue to hopefully inspire others****** Connie Moore Zena Warwar Shakeara Sikder Laura Coulter Belinda Ellison For business enquiries, please contact: firstname.lastname@example.org
A variation of my popular chocolate lace doily and cake wrap videos, this episode of Recipes for a Sweet Life reveals how to make freestanding chocolate dessert cylinders with two types of chocolate! I show a simple swirl pattern here, but you can change up the design to fit your theme . . . come to think of it, a lattice pattern would turn this cylinder into a mighty tasty Easter basket! IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU! RELATED LINKS: How to Melt Chocolate video: http://tinyurl.com/o34pjrg Chocolate Doily video: http://youtu.be/M-DgUjOA3og Chocolate Lace Cake Wrap video: http://youtu.be/L-RM7JyToew Parchment Cone video: http://youtu.be/XRkwFJv0olY Sheet Parchment Paper source (just one of many online): http://www.uline.com/BL_68/Parchment-... 2 3/4-inch Ring Mold (aka Extra Tall Cake Ring) source (for shaping sides in lieu of a bottle, as used in the video): http://tinyurl.com/zgzk8do NOTES ON CHOCOLATE: You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes. They also set a lot faster, which may make it harder to pipe the entire lace piece before it hardens. You have the option of tempering the chocolate (or not) for this project. If you do not temper the chocolate, the cylinders are best eaten soon after removing them from the fridge and filling them, as untempered chocolate is more prone to wilting at room temperature. CREDITS: Video by: Kat Touschner, http://katcory.wordpress.com Music by: Kevin MacLeod, http://www.incompetech.com TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP: http://www.juliausher.com/store TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY: http://cookieconnection.juliausher.co... TO HANG OUT WITH ME ON THE WEB: Facebook: https://www.facebook.com/JuliaMUsherFanPage Twitter: https://twitter.com/JuliaMUsher Pinterest: http://www.pinterest.com/juliamusher/ Google+: https://plus.google.com/+JuliaMUsher1...
FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/12-layer-chocolate-cake/ 12 layers of delicate chocolate cake with chocolate French buttercream and garnished with chocolate wrap and art! Perfect for birthdays, weddings, anniversaries and any other special occasion! Chocolate Cake Wrap here: https://www.youtube.com/watch?v=c3B8bxdyA2I&t=6s
Learn how to decorate any cake with a chocolate cake wrap and fun chocolate decorations! It's easier than you think!
Product links are on my blog post HERE: https://tatyanaseverydayfood.com/recipe-items/chocolate-cake-wrap/
Get my cookbook here: https://tatyanaseverydayfood.com/cookbook/
12 Layer Chocolate Cake here: https://youtu.be/iN-JvV3BQHs