That's a white chocolate ganache drip. The recipe and instructions are included in the pink champagne cake recipe - www.bakesandblunders.com/pink-champagne-cake-gelatin-bubbles/ :D
Congratulations on your retirement! I'm planning on launching three free courses this year for home bakers, maybe you'd find them helpful. The first one is my buttercream for beginners course that will officially launch on Jan 9th. Right now I'm working on a cake/ cupcake baking course and after that will be the cake/ cupcake decorating course. If you have any struggles with baking or decorating, let me know so I can include some tips in my lessons :D
@@bakesandblunders Good to know. Will these be posted on UA-cam for general viewing or would we need to watch at a certain time? I would really appreciate some advice on basic cake decorating supplies that you recommend getting. Thanks for your help. I am going to make your pink cake recipe for my daughter's birthday in a couple of weeks.
The course homepage will be on my website. While there are several videos in a playlist here on my UA-cam channel, not every lesson includes a video. It's completely self paced and designed so you can jump to different lessons as needed. If you want to, you can subscribe to my email list - www.bakesandblunders.com/resource-library-sign-in/. I send out one email a week (except for a few introductory emails when you first sign up) with the latest recipe, tutorial, or #throwbackthursday. Otherwise, pop onto my website next Thursday afternoon and you'll see the buttercream course homepage! I don't know when the baking and decorating courses will be published. I'm currently working on the baking course, which will take me several months to complete. I hope you like the pink champagne cake! It's a pretty one with a light, delicate flavor
Technically, these gelatin bubbles are edible because they are just gelatin and water (plus food coloring and/or luster dust). However, they will not taste very good. You could possibly improve the flavor by adding a bit of vanilla to the mixture, but that will affect the color and consistency. I always remove the bubbles before slicing and serving.
I have some that I made over 4 years ago! If you store them properly, they can last for many years. They are fragile and humidity can damage them, so I placed mine in an air tight container with some balled up wax paper to prevent them from jostling around. We even moved from Maryland to Texas in the middle of the summer a few years ago and they survived the trip. Once you put them on a cake, I'm not entirely sure how long they'll last. I've only placed mine on right before serving. I believe they'd be okay for at least a few hours, if not longer. But really depends on the humidity in your fridge. They will become a bit cloudy (due to humidity) after time in the fridge and if you left them in there long enough, they would also start to melt or wilt.
I've never tried that, but I don't think it would work. The gelatin will go soft and eventually melt when in contact with liquid for a period of time. But, again, I've never tried filling them, so I can't say for sure.
This is soo pretty! Thank you for sharing!
Thank you!! I'm glad you enjoyed the tutorial :D
This is amazing!! Had a request for these on the sides of a cake so I’m excited to try!
I hope the video helps you out
Could you please post the recipe and instructions for the thin white frosting that you drizzled on the cake?
That's a white chocolate ganache drip. The recipe and instructions are included in the pink champagne cake recipe - www.bakesandblunders.com/pink-champagne-cake-gelatin-bubbles/ :D
@@bakesandblunders Thank you so much! I recently retired and plan to make a few cakes as a hobby. 🙂
Congratulations on your retirement! I'm planning on launching three free courses this year for home bakers, maybe you'd find them helpful. The first one is my buttercream for beginners course that will officially launch on Jan 9th. Right now I'm working on a cake/ cupcake baking course and after that will be the cake/ cupcake decorating course. If you have any struggles with baking or decorating, let me know so I can include some tips in my lessons :D
@@bakesandblunders Good to know. Will these be posted on UA-cam for general viewing or would we need to watch at a certain time? I would really appreciate some advice on basic cake decorating supplies that you recommend getting. Thanks for your help. I am going to make your pink cake recipe for my daughter's birthday in a couple of weeks.
The course homepage will be on my website. While there are several videos in a playlist here on my UA-cam channel, not every lesson includes a video. It's completely self paced and designed so you can jump to different lessons as needed. If you want to, you can subscribe to my email list - www.bakesandblunders.com/resource-library-sign-in/. I send out one email a week (except for a few introductory emails when you first sign up) with the latest recipe, tutorial, or #throwbackthursday. Otherwise, pop onto my website next Thursday afternoon and you'll see the buttercream course homepage! I don't know when the baking and decorating courses will be published. I'm currently working on the baking course, which will take me several months to complete.
I hope you like the pink champagne cake! It's a pretty one with a light, delicate flavor
Can I put them in the refrigerator to cool faster?
I wouldn't suggest that. You need them to dry out. I haven't tried it, but using a fan should help speed up the process.
Is this adible or not.is this inly for decoration,?
Technically, these gelatin bubbles are edible because they are just gelatin and water (plus food coloring and/or luster dust). However, they will not taste very good. You could possibly improve the flavor by adding a bit of vanilla to the mixture, but that will affect the color and consistency. I always remove the bubbles before slicing and serving.
hello, what gelatine are you using ? thanks
It's unflavored powdered gelatin. The bran I'm using is Knox.
How long can you store them for?
I have some that I made over 4 years ago! If you store them properly, they can last for many years. They are fragile and humidity can damage them, so I placed mine in an air tight container with some balled up wax paper to prevent them from jostling around. We even moved from Maryland to Texas in the middle of the summer a few years ago and they survived the trip.
Once you put them on a cake, I'm not entirely sure how long they'll last. I've only placed mine on right before serving. I believe they'd be okay for at least a few hours, if not longer. But really depends on the humidity in your fridge. They will become a bit cloudy (due to humidity) after time in the fridge and if you left them in there long enough, they would also start to melt or wilt.
How could I make this with gelatine leaves?
I am not sure. I've never worked with gelatine leaves. But if you figure out how, I'd love to hear about it.
I wonder the same but i cant see the replies
I'm going to try it with gelatin leaves. You need warmer water to let it melt and let it cool down a little longer :)
Can they be filled with liquids ,? Like a glaze? My daughter wants to try the no blank space cake
I've never tried that, but I don't think it would work. The gelatin will go soft and eventually melt when in contact with liquid for a period of time. But, again, I've never tried filling them, so I can't say for sure.
Joyce montgomery sides