What a great hack! So much faster and better than flipping over the cake after it is set up to do the bottom of the heart cakes! What a great video & beautiful cake design Mary! I am always in awe of your talents! Happy Valentines Day to you🥰❤
Mary, Mary, you never disappoint! I love the hearts. Your ganache looked great. ?? Is there no support needed due to the size of the sides of the heart? Happy Valentines!!!!!
I've only ever made a top forward cake once last year, and this was the method I used too! 😁 That was such a small amount of ganache you put for the cakes to stand on! I'd be too scared they wouldn't set! You're so talented! Thank you for sharing 💜
I chill my cakes until right before I leave for delivery. Also, don't make these cakes too big. And the ganache filling and crumb coat help a bit;) Of I am delivering a little ways away, I have a whole cooling system that I use to keep them cold. I have a video on how I deliver on this channel also;)
It depends on how far. I have a whole system with dry ice, but the ice does evaporate after a while, and you have to get more. It also depends on where you are, heat and humidity wise. I wish I had a shorter answer for you!
I usually tend to go with American. Especially when you are trying to get a true red. You could do a meringue but I would add white coloring first and then the red. You need to get the yellow out in order to get a good red. But that is more food coloring;)
This was a great video but there is no way this is going to transport well at all 😂 I can see someone making this for a customer and giving it to them to transport. They get a call from customer saying the cakes fell over in the car. Well yeah there’s no support ❤
I would say the most important part would be to use ganache and me sure it is chilled. You can add some dowels into each cake too for added structure. From the top down. it may not make sense since the cakes are on their sides, but it may help keep gravity at bay.
Bravo chef un travail minutieux et beau, bonne continuation.
Thank you for this awesone tutorial!
You are the best!
The cakes are beautiful as always. I love the way you did the back frosted was awesome. Thank you for sharing and keep on caking 💜
What a great hack! So much faster and better than flipping over the cake after it is set up to do the bottom of the heart cakes! What a great video & beautiful cake design Mary! I am always in awe of your talents! Happy Valentines Day to you🥰❤
Same too you!
I was trying to think of a better way to do the back but you’ve really nailed it! Thank you for a great tutorial 🥰
Sophisticake by Mary.
Real enjoyed watching Yr video here.
An have a real nice day today. 🍀😊🍀❤
Lovely. I like it
Thank you for your hard work.
Wonderful
I love your videos and your commentary “woman handling “ 😂
Love your cakes Mary. I am so inspired to try them. Enjoy spreading the love ❤
I like seeing mess sometimes, it shows the reality of cake decorating.
AWES💜ME TUTORIAL 🥰. THANK YOU 🥰
Gorgeous cake
Beautiful👍
Awesome as ever!
Hi Mary! Love your tutorials and the way you talk. Could you please tell what sizes your cakes are?
The cakes so beautiful!!!
Excellent 👌
Really love the hack and the cakes are beautiful
Очень стильно, аккуратно, красиво!!! Браво!!!
Thank you so much Mary you never fail to amaze me with your fabulous bakes and decorations 💐💕🏴
Super beautiful.
Very creative and lovely ❤️
Beautiful cakes, thank you for sharing 👏👏👏
Beautiful
Mary, Mary, you never disappoint! I love the hearts. Your ganache looked great. ?? Is there no support needed due to the size of the sides of the heart? Happy Valentines!!!!!
Right;) As long as you don't go too big, use ganache and refrigerate until maybe 2 hours before serving.
So beautiful !!!!
Beautiful cakes! Thanks for sharing
I'm always amazed, hope one day I become a Pro baker like you Mary☺😍
Precioso bendecidas tus manos.
Thank you so much for your ah-mazing and informative videos!🙏🏻♥️
Beautiful, thank for sharing🥰
I love this beautiful😍
Hermoso!!!
😍😍😍😍
Thanks for showing.
It's awesome.
Is it cold cold heart!!?
I've only ever made a top forward cake once last year, and this was the method I used too! 😁 That was such a small amount of ganache you put for the cakes to stand on! I'd be too scared they wouldn't set! You're so talented! Thank you for sharing 💜
Well they were not going anywhere but my fridge;) If they were for an order, for sure way more ganache;)
@@sophisticakesbymary Ah, makes sense! I love what you've done, the cakes look beautiful 😍 🥰💜
I love it, thanks for sharing.
Baking is messy, it’s okay to show that some times 😂
It really is!
This is beautiful, can this be done using whipped cream?
Thank you;) I honestly wouldn't. I don't think it would hold up to it.
I enjoyed watching.. may I know what's the ratio of your ganache?
Sure! I used 2 parts dark chocolate to 1 part heavy cream
Wow
Mary that was beautiful! What's your ganache ratio please?
I agree. That ganache was shiny and a great consistency!
I use 2 parts dark chocolate and 1 part heavy cream.
Excellent, well done, is this butter cream or shanti cream? Please reply. I am Arab and I love your job. Can I help
I loved watching this just gorgeous! And what a vibrant red 😍 may I ask what brand(s) you used for the red?
Thanks! I love that red too;) I used the brand that they sell at Hobby Lobby. Americolor has a beautiful concentrated red also.
How are you going to cut the cakes on their side? I just bought heart cake pans and can't wait to use them.
I just go ahead and tip it over;) there will be frosting on the bottom, but I am ok with that!
@@sophisticakesbymary OK I was curious.
How would you pack this cake. Will it be fine till delivery. I mean it will not fell down.
It shouldn't;) Especially if you chill it before.
Without stand is it hold for some hours if i got order how should i manage pls explain
How will it stand if it going for delivery
I chill my cakes until right before I leave for delivery. Also, don't make these cakes too big. And the ganache filling and crumb coat help a bit;) Of I am delivering a little ways away, I have a whole cooling system that I use to keep them cold. I have a video on how I deliver on this channel also;)
Thank you
Amei muito lindo 💞💞 parabéns
Is it easy to deliver this cake quite far away
It depends on how far. I have a whole system with dry ice, but the ice does evaporate after a while, and you have to get more. It also depends on where you are, heat and humidity wise. I wish I had a shorter answer for you!
Очень красиво
Don’t we need dowel , if delivering ?
Yes I would for sure.
Sophisticakes By Mary But the ganache being used as a filling adds a lot more support then buttercream would.
Can we deliver cake like this?
I would as long as it isn't too big, you refrigerate until right before you leave and don't go too far;)
❤
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻❤💥💥💥💥💥💥
Svp madame faite nous la traduction,
I saw three ways to make buttercream. Which one is the best buttercream for red valentine's day? Thank you for your cooperation.🌹🌹
I usually tend to go with American. Especially when you are trying to get a true red. You could do a meringue but I would add white coloring first and then the red. You need to get the yellow out in order to get a good red. But that is more food coloring;)
👍🇺🇦
ماري الجميلة وملكة الجمال ليتك تظيفين الترجمة الى العربية فديوهاتك فانا لا افهم الانجلزية
This was a great video but there is no way this is going to transport well at all 😂 I can see someone making this for a customer and giving it to them to transport. They get a call from customer saying the cakes fell over in the car. Well yeah there’s no support ❤
I follow you a lot but I don't understand much I'm an Arab girl 🥺💔
I am glad you do;) I haven't figured out how to add captions in different languages unfortunately. I have been trying!
Cgshi
How do we transport without support? I hope you see this🫶🏾🫶🏾🫶🏾
I would say the most important part would be to use ganache and me sure it is chilled. You can add some dowels into each cake too for added structure. From the top down. it may not make sense since the cakes are on their sides, but it may help keep gravity at bay.