It was about the 14th try that I actually got everything tasting how it should toast and 20 trys to make it actually look good, then again I'm only 12. Thank you for this step by step!
Hopefully you’re a master pastry chef by now /s 😉 learn everything you can! Cooking doesn’t translate well to baking, but you can take a lot of lessons from baking and apply them while cooking! Read the recipe twice, then go collect your mise!
Brilliant! If you would like more ideas for this particular mold, I do use it a lot and there are quite a few videos where I have used it in this playlist ua-cam.com/play/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT.html
what can I say, no words can describe your videos. Delicious recipes, very detailed and clear steps, stunning presentation and everything is just perfect. you should have your own shop !! thank you for sharing these treasures with us
Hi... tried out this,recipe for my hubby's bday and I should tell you that it came out perfectly pretty. I used choc brownies as base with an added choc syrup.
@@CupcakeSavvysKitchen What size is the cookie cutter? I saw the mold is 2.75 inches... Should the cutter be 2.75 inches too, or a little bigger? The one you linked on amazon doesn't seem to have that size.
I like how the viewer can see the chef's reflection in the mirror glaze, along with the tripod. It's like we've been inadvertently let in on some movie magic.
Hello again. I became a paid member of this site yesterday, as I support your good work and creativity. I posted that no matter what I click on below the video, nothing takes me to the actual recipe. If I can't get this straightened out within 24 hours, I will have to dispute the credit card charge. That is not my desire, but I am not left with much choice.
Danke für Deine wunderschönen Rezepte, habe viel bei Dir gelernt, für die nächste große Feier sind diese Törtchen geplant, die Idee mit dem Stempel ist super und sry, dass ich in deutsch schreibe, mein englisch ist zu schlecht
Oh honey! Every element is just more stunning then the next! The edible stamp....I about fell off my chair!!! You are such a genius. I get so excited everytime I see a new video from you its so funny.
Love the little chocolate monogram disc idea so much that I ordered a few stamps to make my own. I wasn't doing it correctly so came back to watch your video and realized I was putting down way to much chocolate. I'm looking forward to trying again with less chocolate as this adds such a classy and personal touch :)
Jamie T how fabulous! Also, the stamp must be completely frozen and very very cold at all times so keep it on ice for as long as possible before stamping each piece. Good luck!
Thank you! Yes, I do have some very special visitors that pop by occasionally to enjoy the fruits of my UA-cam labor but unfortunately it has been a while ;-)
Hi! I made these once and they turned out amazing! People just loved loved loved them! Thank you! :) I am making them again and I have a few question. I will have to prepare them about 10 hours in advance.Although they will be in the refrigerator during that time but will the glaze still be shiny? Will the mousse be fine after so many hours?
The cup desserts can be transported in a cupcake box with the inserts to stop them falling over. With these ones, it would help to put a non slip mat at the bottom of your container :-)
I just watched your other mousse recipe where you used both hot and cold heavy cream and then you set the mixture before you whipped it. Here you just whipped the mousse mixture. What is the difference? Does it make a difference in texture?
Once the mirror glaze is poured how do you best store the domes? To make sure the mousse is defrosted and everything still stays intact? Trying to plan glaze to serving. Thanks !
I am addicted to watching the videos of these amazing desserts! I made the mousse domes last night so they are ready to glaze. Can I glaze all of them and keep them in the fridge or will they melt/dull. Or do I need to glaze the day I want them? Thanks
It was about the 14th try that I actually got everything tasting how it should toast and 20 trys to make it actually look good, then again I'm only 12. Thank you for this step by step!
E
That is REALLY IMPRESSIVE
Hopefully you’re a master pastry chef by now /s 😉 learn everything you can! Cooking doesn’t translate well to baking, but you can take a lot of lessons from baking and apply them while cooking! Read the recipe twice, then go collect your mise!
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
I just ordered dome silicone moulds yesterday and today this video is up. Perfect! Thank you.
Brilliant! If you would like more ideas for this particular mold, I do use it a lot and there are quite a few videos where I have used it in this playlist ua-cam.com/play/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT.html
I would use chocolate rice cereal and marshmallow for the bottom. The melted chocolate and white rice cereal makes it seem so hard in the video.
what can I say, no words can describe your videos. Delicious recipes, very detailed and clear steps, stunning presentation and everything is just perfect. you should have your own shop !! thank you for sharing these treasures with us
Thank you so much for the lovely feedback :-)
What countities grams of evrrything plz ?😅
Hi... tried out this,recipe for my hubby's bday and I should tell you that it came out perfectly pretty. I used choc brownies as base with an added choc syrup.
How fabulous! I'm thrilled! Thanks for posting.
I LOVE that you provided link to purchase equipments. So thorough! Really want to make this :)
eilly yang thank you! I do hope you make it! It really is as easy as it looks!
@@CupcakeSavvysKitchen What size is the cookie cutter? I saw the mold is 2.75 inches... Should the cutter be 2.75 inches too, or a little bigger? The one you linked on amazon doesn't seem to have that size.
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
What an amazing art without using eggs ..Thumbs up
i made this beautiful cake for my dads birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing
Hello. This looks soooooo yummy and beautiful!!
Can I get a recipe please?
this cake is soo beautiful you are the best, this is a true
This video is so impressive!
Thank you!
WOW WOOW WOOOW! Chocoholic's DREAM!!
I know, right! :-)
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
tried your recipe yesterday and came out so nice and yummy thank you
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
I like how the viewer can see the chef's reflection in the mirror glaze, along with the tripod. It's like we've been inadvertently let in on some movie magic.
What a great perspective! When I watched it back I panicked because I don't like to show myself in my videos! lol
It's not obvious. Your reflection is almost like an Easter egg. It's pretty cool.
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
your videos make me feel relax thank you
That's great! :-)
Wow 😳😳😳😳😍😍😍😍 thanks
katalina Rizzo you're welcome! :-)
Amazing. Plain and simple.
cultusdeus thank you!
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
Loved that you gave us the recipe. Thanks.
wowser 😱 that is soo amazingly yummy. cannot wait to try but I think I will use brownie base. nomnom. Thank you for sharing you're the best xxx
I would love to know how it goes! Yes, I will try it with a brownie base next time as well :-)
Hello again. I became a paid member of this site yesterday, as I support your good work and creativity. I posted that no matter what I click on below the video, nothing takes me to the actual recipe. If I can't get this straightened out within 24 hours, I will have to dispute the credit card charge. That is not my desire, but I am not left with much choice.
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
loved the recipe it looks to yummy i cant wait to try this recipe thanks a lot for this
thank you for ur hard work
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
That looks amazing and so well illustrated through each part of the making of this - thank you! Can't wait to try!
Thanks Alison, that's great :-)
Finally found something fancy but eggless dessert!! Thank you❤
Wowww i adored your Chanel .great work
sabah cha thank you! :-)
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
WELL DONE CHAMP
Thank you!
well this is a FANTASTIC tutorial, so well put together and easy to follow with impressive results ! awesome !!!
Thank you for the lovely feedback and for taking the time to post it :-)
yeah, I loved it too! just wonderin how anyone could dislike it... smh
Spread Some Love! Awwwww thanks! :-)
Amazing recipe👍beautiful work
Beautiful
Thank you!
Followed for the ingenious use of the stamp!
iChillypepper how fabulous!
Good job Chef.
Thank you :-)
Just beautiful. 👍
Thank you :-)
Danke für Deine wunderschönen Rezepte,
habe viel bei Dir gelernt, für die nächste große Feier sind diese Törtchen geplant, die Idee mit dem Stempel ist super und sry, dass ich in deutsch schreibe, mein englisch ist zu schlecht
Vielen Dank für Ihr schönes Feedback und Sie sind herzlich willkommen auf deutsch zu schreiben :-)
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
Thank you! I was looking for ideas for passover dessert and now I found it! As you do not use any flour this is perfect 👌 thank you!!
Fabulous! :-)
Cupcake Savvy's Kitchen hi,
What's the caramel you list made of? Just sugar and water or like tofi with some cream?
You can use any caramel you like, home made or canned or you can leave it out altogether if you like :-)
The mirror glaze recipe is bomb. I tried it. Thankyou ❤️
Mmm, this looks easy enough for me to try now. Thanks for the inspiration!
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
great work, will try to do. thank you very much
You're welcome. Good luck :-)
I like chocolate 😍 very good
Oh honey! Every element is just more stunning then the next! The edible stamp....I about fell off my chair!!! You are such a genius. I get so excited everytime I see a new video from you its so funny.
Thanks Beth, I am so pleased you are enjoying my work :-)
hi im a amatrice of coking can you help me by subscribing in my channel thank you
Love the little chocolate monogram disc idea so much that I ordered a few stamps to make my own. I wasn't doing it correctly so came back to watch your video and realized I was putting down way to much chocolate. I'm looking forward to trying again with less chocolate as this adds such a classy and personal touch :)
Jamie T how fabulous! Also, the stamp must be completely frozen and very very cold at all times so keep it on ice for as long as possible before stamping each piece. Good luck!
You are amazing! I love your work! Thank you very much for sharing your recipe
You are very welcome :-)
looks delicious, but that rice krispie base looks a bit hard. A brownie base migth be a bit softer?
Brownie base would be a fabulous alternate!
OH MY LOUDLY 😍😋
Thanks!
😍😍😍 so love it...👏👏👏👌😊😘
Thank you :-)
Wow this is so impressive. Can a beginner learn to cook these?
Can i use all purpose cream?
Lei Yah it needs a cream that can be whipped.
Another brilliant effort. You are a true perfectionist.
Also, there must be plenty of visitors knocking on your door to sample your goodies.
Thank you! Yes, I do have some very special visitors that pop by occasionally to enjoy the fruits of my UA-cam labor but unfortunately it has been a while ;-)
Maths With Jacob is this a cold desert ? In what temperature should be served?
Thank you
You’re welcome!
OMG I love your video! Thanks so much for sharing 😍 !!
Hi! I made these once and they turned out amazing! People just loved loved loved them! Thank you! :) I am making them again and I have a few question. I will have to prepare them about 10 hours in advance.Although they will be in the refrigerator during that time but will the glaze still be shiny? Will the mousse be fine after so many hours?
khushboo dhoot as long as they are refrigerated they will be fine. The Glaze may dull slightly.
so yummy that i want to eat it so badly
Thank you so much!!
You're welcome :-)
عاشت الأيادي روعه 👍👍👍👍
شكرا
I’m excited!!
kwincy smith how fabulous!
Amazing ! thank you for this wondeful recipe
Mes Recettes Rapides thank you!
Please recipe
Such a great work... How neatly you did every single thing was amazing ... Thank you so much.. 😊
Thank you for the lovely feedback :-)
That's beyond amazing thank you for sharing 👏🏻👌🏻
Thank you and you're welcome! :-)
wow!!! but I have a question once the glaze is done ie once the cake is completed, should we refrigerate or leave it outside?
Sindhu D it's best to refrigerate till thawed and ready eat :-)
Any ideas on how I would transport these or the shot glass/cup dessert recipes ? Thinking of bringing them to an office party
The cup desserts can be transported in a cupcake box with the inserts to stop them falling over. With these ones, it would help to put a non slip mat at the bottom of your container :-)
Cupcake Savvy's Kitchen , I see , do you know how Long this would last without refrigaration ?? thank you so much!
Hello wonderful video can you tell me the brand of chocolate discs that you use
I just watched your other mousse recipe where you used both hot and cold heavy cream and then you set the mixture before you whipped it. Here you just whipped the mousse mixture. What is the difference? Does it make a difference in texture?
These look stunning! One question though. You put the chocolate mousse domes in the fridge or refrigerator after Step 1? Thanks
They need to be fully frozen when glazing so I put them in the freezer overnight.
Very good .... Thanks for your
You're welcome.
for choco glaze mirror, can i replace thicken cream by whipped cream??
Yes, you can use any cream.
Can i add some salted butter for this recipe....... thanks for a wonderful video
Yes you can :-)
One more question, for the mirror glaze, how much water goes with the gelatin and how much goes with the cream? It doesn't say in notes
Natalie Blackburn the water to be used for the gelatine is listed directly after the gelatine amount. The other amount listed is for the cream mix.
Always creative .. The question of dark chocolate does not need glucose in order to acquire the gloss contrary to white chocolate is not it
In this case, I didn't use it and I was very happy with the gloss :-)
فخر عمار I actually made the glaze recipe and in my opinion is way too much cacao powder. I use chocolate water sugar and gelatine.
When you said "cream" is it heavy cream or full cream milk?
Heavy cream.
@@CupcakeSavvysKitchen thank u!
Hi there! Where did you get the rice bubbles?
Which cream has been used heavy cream or normal whipping cream
Amazing Thank you
Thanks!
Am looking to this way for long time😍 thank you soooo much big love from sudan 😍😍😍
Nadia Arbab welcome! I’m so happy you like it! :-)
PERFECTION
Thanks! :-)
와진짜 신기하다... 도장같은거도 저렇게 쓰는구나.
베이킹초보 아이디어 얻고갑니다
What would the proportions be to make the mousse with White chocolate instead?
Almira Shpilskaya the same proportions will work.
amazing deserts
Thank you!
Deliiisshhhh👌🏻👌🏻👌🏻
Thank you :-)
Which piping nozzle have you used?..
Great dessert, I wonder will the glaze be still shiny if it sits in the fridge a couple of days? Thank you
Thank you. It will dull slightly but there will still be a bit of a shine :-)
Once the mirror glaze is poured how do you best store the domes? To make sure the mousse is defrosted and everything still stays intact? Trying to plan glaze to serving. Thanks !
Arte na docuras tela de sabores ,com carinho.amor
Thanks so much for the recipes. Can I ask how you prepared the piped caramel? thank you
I used a canned caramel for this one.
What if I want to make the mirror glaze white o clear? Thanks
Yuc an use teh recipe in this video and just leave our the blue gel....ua-cam.com/video/QlsCkUY3U_g/v-deo.html
Thanks, very nice!
You're welcome! :-)
Love this! Can i ask if the cream is heavy cream or what type it is?
In Australia we call it Thickened Cream or Whipping Cream.
I am addicted to watching the videos of these amazing desserts! I made the mousse domes last night so they are ready to glaze. Can I glaze all of them and keep them in the fridge or will they melt/dull. Or do I need to glaze the day I want them? Thanks
Shannon McClure you can glaze them all and refrigerate. Good luck!
@@CupcakeSavvysKitchen thanks for your reply! How long do they last in the refrigerator please?
Shannon McClure 2 days will be fine.
As the mousse is frozen for the mirror glaze, does it thaw ok. Best way to thaw?
I have to try them this weekend 🥰
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
Looks amazing!!!
Hi very nice mousse cake wish you