Hey! Great video, but to save ur time and chocolate i have done a technique where in once you apply your buttercream on the cake, crinkle the foil and simply stick it on to the cake with the freshly applied buttercream and refrigerate it or freeze it till its hard and the just peel off the foil and brush with lustre dust :)
@@naziyagujrati1365 cover cake with wipping cream and wrap it with aluminum foil then refrigerate it over night and morning you can remove the foil paper. If you dust edible glitter on aluminum foil it looks different.
I love this MK! I never thought to wash and dry fake flowers to put on a cake, takes away my worries of cleaning and using real flowers and potentially missing a bug or two. Lol. Thanks for the idea! This looks gorgeous! 💖
I am binging your vids now! We did cakes for 11 years, and have retired, but STILL love everything cake! This technique is GREAT! I was on the edge of my seat when you had it all in your hands about to place on the cake! I wish I could show you my cakes, but youtube keeps deleting any links I put in the comment. :(
Hi Gary! Wow 11 years! You must be an expert at cakes with all that experience :D glad to hear you enjoyed this video! And ohh would have been so cool to see some pics! You can find me on Instagram if you have an acct :). Thanks a lot for the support!
Hi MK, I kept waiting for you to say things like "I'm now going to lick the bowl", after pouring the white chocolate onto the foil, or "I'm going to cut this rim off and eat the chocolate". 🙂 Great tutorial and a great decorative idea for another beautiful cake.
The video was so detailed and helpful that I tried it immediately. The cake and methodology was all good except that my crinkles weren't crinkle-y enough or I pay the foil too much flat for the crinkles to sleep. But apart that, ur video is awesome. Thank you
Gorgeous luxurious 😍.. Well done with your patience while applying the chocolate around.. .coz mine most probably break it a part before reach the cake 😆
Great... MK... Can you please show some desserts using Agar Agar? Agar Agar is too hot to be added to desserts with cream. Just don't know how to set that up. Thanks❤️
Hi there! So glad to hear you enjoyed the video :) and that would be such a cool cake! Thanks for the suggestion will keep it in mind for future videos :)
A great video once again! Just a query, while brushing with lustre dust over the chocolate (the second coating), does the condensation from the chilled chocolate prevent the dust to settle properly?
Thanks Aparna! :) And I didn't have any condensation on my cake as the temperature is pretty cold here in NZ at the moment, but if you do have a bit of condensation, it shouldn't be a problem - the moisture usually helps with spreading the lustre dust :) if you do find it's not applying properly, then simply dab the condensation off with a clean tissue/cloth and then apply the lustre dust. Hope that helps!
Found a tutorial I missed and I'm so glad I found it. I love the technique you used . The cake looks heavenly. Do you use bars of chocolate or candy melts? Thank you for sharing and keep on caking 💜
When I tried to brush the lustre dust on , it would not stick. For the "chocolate" I used the candy melts and the lustre dust I used was CandiFetti Gold edible sparkle dust. Could this be the reason or is there something else I need to or could do?
Thanks Tammy! And that's a great question and a hard one to answer! There are a few different factors such as how many layers your cake is, how thick your layers are etc., but there are heaps of general guides that you can find online. Here's a link that may help :) www.thespruceeats.com/cake-sizes-and-portion-sizes-486914
Thank you! And hmm it should be okay unless it's really hot - in which cake you will want to make sure there isn't a 'lip' of chocolate above the top of the cake otherwise this will wilt in as it softens. The rest of the chocolate around the cake may go slightly soft but it should hold it's shape :)
Thank you Aparna! I get the ingredients from my local grocery store and most decorating equipment I buy online :). I didn't use whipping cream on this cake I used a Swiss meringue buttercream :)
Thanks so much! :) I got the apron from a shop called Briscoes here in NZ and then got my logo printed on it. I've had quite a few people comment on my apron! Would be cool to get some merch going at some point :)
Hey! :) I tried this with ganache and it went terrible hahaha Im going to tried it with exactly how you did it (with chocolate) My only question is, how do you cut your cake afterwards with out the chocolate breaking everywhere?
Hi there! Awww haha sucks when things don't workout! But glad you're persisting :D and if the temp is warm enough, the chocolate should be soft enough to cut through, otherwise using a heated knife will help :)
Hi there! The price really depends on how big the cake is - I didn't weigh this cake sorry so am not sure! We usually price by layers, inch size here in NZ :)
Hi there! If your whipped cream sets relatively firmly then it should be okay - you just don't want your whipped cream to pull off the cake when you're removing the foil :)
This is so gorgeous! I love it and thank you for sharing. One question...... did you have any issues cutting the cake? I’m a baker and I’m thinking about what issues my customers may have cutting into it.
I would imagine if it were more than 1/4" thick, you could heat the knife in a glass of warm water. This looks the right balance of thin and stable. Maybe practice ahead of time to find the right thickness for you
@@laurabloom8745 once you bring to room temperature it cut properly.. first time I didn't wait n it was a bit difficult as you had to slice a bit bigger
Hi there! Do you mean for the foil part, or the inside layer of buttercream that the chocolate will stick to? If you mean the foil part itself, then I'm not so sure if the foil will come off as smoothly on a cream cheese frosting as I've never tried it before but it may work if the frosting is firm enough. If you mean as the inside layer of buttercream, then yes you can :)
wow! such a great idea! can't wait to give it a try tho. does it have to be applied on a buttercream surface or any base will do fine? ex fresh cream ? thanks!
Hi there! Glad you enjoyed the video :) And I imagine any kind of frosting will be fine although fresh cream may be a little too soft as it may not be able to hold the weight of the chocolate. Hope that helps!
Hi there! Pricing really depends on the size of the cake as well as the recipes you're using. E.g. Swiss meringue buttercream is usually more expensive than an American style buttercream. Unfortunately I don't know the weight sorry! Best thing to do would be to check out the local prices in your area and compare that way :)
Hey! Great video, but to save ur time and chocolate i have done a technique where in once you apply your buttercream on the cake, crinkle the foil and simply stick it on to the cake with the freshly applied buttercream and refrigerate it or freeze it till its hard and the just peel off the foil and brush with lustre dust :)
Hi Sanya! Ohh that sounds like a great idea! Thanks for sharing your tip with us all, you could probably use your method with ganache too :)
Wanna know ..will ur method work on whipped cream cakes?
@@naziyagujrati1365 cover cake with wipping cream and wrap it with aluminum foil then refrigerate it over night and morning you can remove the foil paper. If you dust edible glitter on aluminum foil it looks different.
@@CakesbyMK p
Gorgeous!
What an awesome effect!! So so clever! Gorgeous 🥰
Just started watching you and I'm hooked love your vids and wish I had time to bake again. Awesome work and thank you for sharing. 😄
Can we do this on whipped cream base cake?
This is incredible Masha Allah
Gorgeous cake!! You are so talented and I adore your accent! I smiled every time you said "aluminum" ☺😘
Thanks so much :D And haha glad it put a smile on your face! :)
Stunning MK, you’re the best!!!!
Your are theeee best MK love your vedios...!!!!😍😍😍😍
U r simply Amazing😍😍😍😍😍
Love from India❤️
Awesome 🤩
Brilliant
Awesome 👏 thank
Stunning to look at and the technique is amazing, requires practice though 😊
Lovely
I just want to say your inner beauty just shines thru in your presentation & video
You are a joy to watch - & I’m about to make my first cake ever 🎉❤
Well done, what a beautiful & simple cake. I love it . Can U give more Recipes. From canada
Your cakes are so beautiful! You make it look so easy.
Beautiful! Such a fantastic tutorial. Thank you.
Love your video … loving the gold !! 🤩
Your explanation ❣️
take love from🇧🇩
I Loved this so much!🤩Congratulations👏👏👏
Beautiful and very inspiring idea!!!! Thinking of all the textures I could use!! 🤔 Thank you so much for all that you share! 💛✌️
Thanks so much Christine! :) and haha I was thinking the same after I did this! Definitely gets the creative juices flowing :)
Nice one Mk, I will love to try this but with a square shape cake, can you please give a square shape demonstration.
I love this MK! I never thought to wash and dry fake flowers to put on a cake, takes away my worries of cleaning and using real flowers and potentially missing a bug or two. Lol. Thanks for the idea! This looks gorgeous! 💖
Beautiful design
Fantastica!
I speechless all tym when I see your videos mk thnku 😘😘😘😘
I am binging your vids now! We did cakes for 11 years, and have retired, but STILL love everything cake! This technique is GREAT! I was on the edge of my seat when you had it all in your hands about to place on the cake! I wish I could show you my cakes, but youtube keeps deleting any links I put in the comment. :(
Hi Gary! Wow 11 years! You must be an expert at cakes with all that experience :D glad to hear you enjoyed this video! And ohh would have been so cool to see some pics! You can find me on Instagram if you have an acct :). Thanks a lot for the support!
you are a genius!!! thank you!
Thank you for sharing! I am amazed and you are very informative 👍🏻👍🏻👍🏻 love it!
Looks so pretty 😍 Definitely gonna try it.
Brilliant! Great tutorial. Many thanks.
What a fantastic idea , that cake is stunningly beautiful thanks for sharing xx
Hi great mam it's amazing video definitely I will try it in my kitchen
This is beautiful, thank you for sharing 😊💞
Wow that's beautiful! 😍
Hi. I always use vinegar to clean the luster dust off the boards.
Omg that looks GORGEOUS! 🤩
Muito lindo gostei 👏🤩👏
Thank you so for giving me a Beautiful idea ❤
Amazing 😍
Looks beautiful, love the effect 💜💜
I love this, so elegant. 💗
Super
Beautiful.
Wow. Thats amazing 😍
So beautiful
MK
yoy are my inspiration!!!
This is amazing. I have to try this!!! Thank u for posting. Ur the best !!! #teamcakesbyMK
Beautiful
Thank you .😍😍😍😍😍
Gorgeous 🎂
Masha allah... 👍👍superb
So cool!! Love 🥰
You are amazing!
Hi MK, I kept waiting for you to say things like "I'm now going to lick the bowl", after pouring the white chocolate onto the foil, or "I'm going to cut this rim off and eat the chocolate". 🙂
Great tutorial and a great decorative
idea for another beautiful cake.
Haha that is so funny! Maybe I should add that in next time xD
Thanks Stephanie! :)
I love it!
Beautiful👌
I think it's a beaut
You are amazing.
Great job 😊
❤Wow 🎉🎉🎉
Amazing ❤️
Muito lindo
The video was so detailed and helpful that I tried it immediately. The cake and methodology was all good except that my crinkles weren't crinkle-y enough or I pay the foil too much flat for the crinkles to sleep. But apart that, ur video is awesome. Thank you
Thanks so much Yameena! :)
🤩Wow
Gorgeous luxurious 😍.. Well done with your patience while applying the chocolate around.. .coz mine most probably break it a part before reach the cake 😆
Thanks so much Diana :) And hahaha I am sure you would do awesome!
♥♥♥Gorgeous as Always Love ♥♥♥
Hi , did you use melted chocolate or was it chocolate ganache?
Stunning! In humid condition will using dark chocolate better option than white? Compound or Couverture have you used? Thanks for sharing lovely tips.
Thank you so much! :) And hmmm yes dark chocolate will probably work better in humid climates, and I always use couverture chocolate :)
Great... MK... Can you please show some desserts using Agar Agar? Agar Agar is too hot to be added to desserts with cream. Just don't know how to set that up. Thanks❤️
Thanks Rani! And thanks for the suggestion, will keep it in mind for future videos :)
Is it a must for Luster dust.
It's so beautiful and thank you for very well explaination. Wonder if you could design and decorate a cake to the 'candle lit' shape.
Hi there! So glad to hear you enjoyed the video :) and that would be such a cool cake! Thanks for the suggestion will keep it in mind for future videos :)
Great video. Can you make a video of this foil design using buttercream? Please
Hi there! Glad to hear you enjoyed the video :) and thank you for the suggestion! Will keep it in mind for future videos :)
A great video once again! Just a query, while brushing with lustre dust over the chocolate (the second coating), does the condensation from the chilled chocolate prevent the dust to settle properly?
Thanks Aparna! :) And I didn't have any condensation on my cake as the temperature is pretty cold here in NZ at the moment, but if you do have a bit of condensation, it shouldn't be a problem - the moisture usually helps with spreading the lustre dust :) if you do find it's not applying properly, then simply dab the condensation off with a clean tissue/cloth and then apply the lustre dust. Hope that helps!
@@CakesbyMK thanks for the tip!
Found a tutorial I missed and I'm so glad I found it. I love the technique you used . The cake looks heavenly. Do you use bars of chocolate or candy melts? Thank you for sharing and keep on caking 💜
Thanks so much Lorraine! I used a bar of chocolate but candy melts will work great too :D
Thank you 😊
When I tried to brush the lustre dust on , it would not stick. For the "chocolate" I used the candy melts and the lustre dust I used was CandiFetti Gold edible sparkle dust. Could this be the reason or is there something else I need to or could do?
This looks amazing!😍 May I ask how you determine the hight and diameter of the cake depending on the number of slices you want to get out of it? 💞
Thanks Tammy! And that's a great question and a hard one to answer! There are a few different factors such as how many layers your cake is, how thick your layers are etc., but there are heaps of general guides that you can find online. Here's a link that may help :) www.thespruceeats.com/cake-sizes-and-portion-sizes-486914
@@CakesbyMK Thank you so much!💞
Hey there, nice work 🤗 can i use dark chocolate for this technique??
Thanks Hannah! And yes you can :)
I tried it out, i used buttercream and i loved the result 😍😍 thank you ❤
Awesome.. Can we use this technique be used for imbc??
Thanks so much! And yes you can :)
Love this! Tq for sharing! 💕 btw will the white choc hold up in hot weather? I intend to frost the cake with white ganache.
Thank you! And hmm it should be okay unless it's really hot - in which cake you will want to make sure there isn't a 'lip' of chocolate above the top of the cake otherwise this will wilt in as it softens. The rest of the chocolate around the cake may go slightly soft but it should hold it's shape :)
Sebinenin Metbexi yutube kanal☺️😍
Nice cakes mam... Plz tell from where you get all the ingredients & also which whipping cream you are using
Thank you Aparna! I get the ingredients from my local grocery store and most decorating equipment I buy online :). I didn't use whipping cream on this cake I used a Swiss meringue buttercream :)
Did you covered the cake with buttercream
Hi there! Yes Swiss meringue buttercream :)
I’m in love with your apron, love the color. Where did you get it done?
Thanks so much! :) I got the apron from a shop called Briscoes here in NZ and then got my logo printed on it. I've had quite a few people comment on my apron! Would be cool to get some merch going at some point :)
For this design I need to have a ganache covered cake ? Whipped cream
Won’t do ?
Hi there! Ganache or buttercream should be fine. I am not so sure about whipped cream as you need a frosting that will set quite firmly :)
Hey! :) I tried this with ganache and it went terrible hahaha Im going to tried it with exactly how you did it (with chocolate) My only question is, how do you cut your cake afterwards with out the chocolate breaking everywhere?
Hi there! Awww haha sucks when things don't workout! But glad you're persisting :D and if the temp is warm enough, the chocolate should be soft enough to cut through, otherwise using a heated knife will help :)
Also the cake should be very cold ?
Yes the cake needs to be cold before applying the foil on it :)
Hi, what kind of cream did you put on the outside of cake
Hi there! Swiss meringue buttercream :)
Great idea
What would be the price of this cake
Also mention the weight of this cake
Hi there! The price really depends on how big the cake is - I didn't weigh this cake sorry so am not sure! We usually price by layers, inch size here in NZ :)
Will this technique work on whipped cream frosting?
Hi there! If your whipped cream sets relatively firmly then it should be okay - you just don't want your whipped cream to pull off the cake when you're removing the foil :)
@@CakesbyMK Thank you
This is so gorgeous! I love it and thank you for sharing. One question...... did you have any issues cutting the cake? I’m a baker and I’m thinking about what issues my customers may have cutting into it.
Thanks so much Lily! And great question - so I had no problems with cutting the cake! The knife quite easily slides through the chocolate :)
I would imagine if it were more than 1/4" thick, you could heat the knife in a glass of warm water.
This looks the right balance of thin and stable. Maybe practice ahead of time to find the right thickness for you
@@laurabloom8745 once you bring to room temperature it cut properly.. first time I didn't wait n it was a bit difficult as you had to slice a bit bigger
Can we use this technique on whipped cream cake
Yes that should work fine! :)
Can we do that design using creamcheese frosting as I'm making a carrot cake n creamcheese is best
Hi there! Do you mean for the foil part, or the inside layer of buttercream that the chocolate will stick to? If you mean the foil part itself, then I'm not so sure if the foil will come off as smoothly on a cream cheese frosting as I've never tried it before but it may work if the frosting is firm enough. If you mean as the inside layer of buttercream, then yes you can :)
@@CakesbyMK I meant using creamcheese on the foil as creamcheese is normally not a sturdy structure.
wow! such a great idea! can't wait to give it a try tho. does it have to be applied on a buttercream surface or any base will do fine? ex fresh cream ? thanks!
Hi there! Glad you enjoyed the video :) And I imagine any kind of frosting will be fine although fresh cream may be a little too soft as it may not be able to hold the weight of the chocolate. Hope that helps!
@@CakesbyMK yeah true i was thinking the same way, really appreciate for the reply 🧡
Can this chocolate technique be used on a fondant covering
Hi Lynn! Hmm good question - because it's chocolate which sets firmly and doesn't release a lot of moisture I think it should be okay :)
Can i use white
compound chocolate?
Hi there! Yes that should work fine :)
How much this cake
As a home baker i would like to know the price of this cake? And weight? Could you please replay
Hi there! Pricing really depends on the size of the cake as well as the recipes you're using. E.g. Swiss meringue buttercream is usually more expensive than an American style buttercream. Unfortunately I don't know the weight sorry! Best thing to do would be to check out the local prices in your area and compare that way :)
MK , wiche tipe of chocolate are u use and is only chocolate în thanks
Hi Adriana! I used courveture white chocolate for this, and yes it was only chocolate :)