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Something for Cake
Australia
Приєднався 3 кві 2019
Making Easter Cupcakes with Kids
Using our Easter Cupcake kit, to make some fun cupcakes with kids
Переглядів: 128
Відео
Using our Mothers Day Reverse Cookie Stamps
Переглядів 73 тис.4 роки тому
Why Pipe when you can Stamp? Make fondant cookies that look hand piped with the push of a stamp!!
Making Christmas Cookies using Reverse Embossers
Переглядів 30 тис.4 роки тому
Making Christmas Cookies using Reverse Embossers
How to Level and Ganache a Cake Using Board Guides
Переглядів 2 тис.5 років тому
You will learn how to create a flawless smooth cake with the desirable sharp edges We take you through the whole process from creating your cake levels, right through to the finished ganached product. Please ask ask any questions you may have in the comments below. Visit our website here to view our Ganache Recipe and Browse our cake tools. somethingforcake.com.au/pages/icing-recipes Happy Deco...
Do you mean Debossers? The cookies are lovely but Huge!
BEAUTIFUL What is the Name of the Copper Color you're using?
The guide at the bottom of the cake, is it simply a cake board that is the same size guide you use at the top? And you leave it it on when delivering to the customer, or do you have to flip the cake and remove this board as well?
The cookies are lovely but would you share the link for the reverse embossers.
Great video! but how do you remove the bottom acrylic disc? how do you place the cake on the cake board?
It woudl be helpful is you put details of what products you have used, they are beautiful xx
These are beautiful- Is that icing sugar or cornflower you dust with at the beginning?
Fondant dries up hard as rock and taste gross 🤮 on sugar cookie.
Not true
@@tauruskelly6446it tastes disgusting .
Oh my the consistency of your white chocolate ganache is sensational. How do you know what temp is best to use it? I find I either way over heat it or it’s not workable 😢
How is your ganache so workable, it doesn’t appear to set too quickly but looks like it’s firm by the end when u take the lid off? I thought the only way to have it so workable was to have less chocolate but that prevents it setting firm?
Thank you this was super helpful. What paint did you use? (Brand and color??)
Is the powder flour or icing sugar? Or, something else?
Some people use corn starch or powder sugar.
Is the powder flour or icing sugar? Or, something else?
icing sugar:)
Imagine doing this for dozens of cookies - omg.
Thank you for sharing ! Love it. 🤍
Please share the link for the outbossers
can you share the link to the embossers please?
Beautiful! Where did you get that turn table? How large is it? Thank you!
Awesome
DarkDrey on telegram is a real vendor I can’t believe my eyes that man too real goat on this he on telegram he sell credit card with high balance
What size is your cutter please?
What glue do you use to attach the fondue to biscuit?
Ediable glue. Can buy anywhere
It’s fondant not fondue :)
Give me the recipe to make fondant
Thank you, this really helped!
I really enjoyed Alexascard on telegram for the legit cc I bought from him he have good rate balance
Where would we purchase the stamps from?!
Any cake supply shop and Amazon etc…
Pls where do you get the stamps from?
We sell them on our website www.somethingforcake.com.au/collections/reverse-cookie-fondant-stamps
Hey! Where do you get your reverse embossers from?
I brought mine off Amazon
Do you make these stamps?
We sell them on our website www.somethingforcake.com.au/collections/reverse-cookie-fondant-stamps
so pretty!
I wonder if I can do the same technique with butter cream .. thank you for the video!!!🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
Hi Pamela, yes you can do the same technique with buttercream. You may just need to set the buttercream in the fridge/freezer longer than the ganache.
Great video, was wondering did you whip your ganache at all 😊
Hi Rebecca, I don't whip it but I do emulsify it with my stick blender/bar mix. It doesn't aerate it too much just lightens the consistency. Thanks,Aimee
Thank you so much for this video! What chocolate do you recommend for this?
Hi Inas. I use the Nestle Arctic White couverture chocolate, which is this one here: somethingforcake.com.au/products/nestle-white-couverture-chocolate-1kg?variant=7022779334707 and this is our recipe somethingforcake.com.au/pages/icing-recipes Thanks,Aimee
Thank you!!! 😊
Great video! Would you do anything different in terms of the bottom board for making this into a tiered cake?
HI Mitzi, No we do the same process for tiered cakes:)
Great video
Thankyou:)
Great video! How you get your ganache so white? What did you cover top board with pls? What brand Chocolate did you use? Thanking you.
Hi Angie, We use a white food colour to whiten the ganache. We use either Wilton White colour or Carolines White colour ;somethingforcake.com.au/products/carolines-icing-colour-white?variant=12955019837491 The top board is covered with cling wrap and then stuck down using tape. We use Nestle Arctic White Couverture chocolate :somethingforcake.com.au/products/nestle-white-couverture-chocolate-1kg?variant=7022779334707 And our recipe is here;somethingforcake.com.au/pages/icing-recipes Thank you. Aimee
Thank you so much for sharing with us<3 Big love!! I have been searching for how to make such a smooth cake surface and this is a perfect technique!! THANK YOU!!
Thank you for your positive feedback. I's so glad that you loved the video :)
LOVLEY
Thankyou for watching:)