How to Pipe Multi-Color Chocolate Doilies
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- Опубліковано 18 лип 2014
- In a previous video, I showed you how to pipe single-color dark chocolate lace doilies freehand. In this video, I take that basic doily up a notch by piping semisweet chocolate and seven (yes, seven!) colors of tinted white chocolate into an intricate floral pattern. But have no fear! I use a straightforward tracing technique here, which takes the guesswork out of where to pipe all the colors. Untempered, this doily makes a striking underliner for a simple dessert or a cake topper to lay flat. If tempered, the chocolate will stay firm longer at room temperature, allowing this same method to be used to create freestanding chocolate decorations.
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RELATED LINKS:
How to Melt Chocolate video: tinyurl.com/o34pjrg
Single-Color Chocolate Lace Doily video: tinyurl.com/pwuwc9u
Chocolate Lace Cake video: • How to Make Chocolate ...
Parchment Cone video: • How to Make and Handle...
Food-Grade Acetate source (one of many): www.countrykitchensa.com/shop/...
Paramount Crystal source (one of many): www.amazon.com/CK-Products-Par...
Cocoa Butter source (be sure to purchase pure cocoa butter for consumption, not the health/beauty product by the same name): www.cocoasupply.com/shop/cocoa...
NOTES ON CHOCOLATE USED:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes.
NOTES ON MELTING CHOCOLATE: I prefer to melt chocolate slowly on the stovetop, as opposed to in a microwave where the chocolate can quickly overheat and seize (thicken) if not watched very carefully. To melt on the stovetop: Break up the chocolate into small pieces and place it in the top of a double boiler over barely simmering water set on low heat. Do no allow the bowl with the chocolate to touch the water in the bottom of the double boiler, or there's more potential for the chocolate to overheat. Heat until the chocolate is JUST melted, stirring occasionally as it melts. Use immediately. Avoid increasing the heat to speed up melting, as you can easily overheat chocolate (especially white), which will cause it to seize. (Chocolate melting video COMING SOON!)
CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, www.incompetech.com
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Julia, this is beautiful. I can see these made in a smaller version and used to decorate desserts, cupcakes. Thanks for sharing your technique.
Thanks a lot, Ms Julia. I am so blessed to find your channel because I really love this kind of arts. Extremely thankful.
I love your work! your such an inspiration. I'm 21 yrs old and watching your videos makes me eager to go to school to become a pastry chef!
Your work is incredible, I always love stopping in a checking out your tutorials. It baffles me that you can create these beautiful deserts
Looks like beautiful stained glass not as complicated as I thought . really beautiful Julia!
I love all your videos. I watch alot of baking videos and how to make chocolate treats. I never try tho because I know i'd not be good at it. I however enjoy watching them being done. Your videos are by far the best. You give detail instructions and show how to do it very well.
Your very welcome. I think I will try a few of them out and see how they go. I plan on checking out more of your videos. :)(:
Just stunning! I enjoyed trying the lace doilie and although my first attempt did not come out so well I found the second attempt was a bit better when I started using my lazy susan that I usually have in my spice cabinet. It allowed me to turn the project with ease and the lazy susan itself has a grip coating on top so the project didn't move while I was turning it. I found it easier to keep the section I was working on in front of me. Not having a lot of practice I found it was difficult to stop the chocolate flow at a good point sometimes so that I could turn it. This made it a bit easier for me to have more control. Again, beautiful work and I can't wait to see all of your videos.
holy moly.. impressive results! so very pretty. She is so talented! Thanks for this lovely intro to art by chocolate. 2 of my favorite things!
Julia, your work is really inspiring, I am so impressed by the things you are creating and will definitely try to learn how to do them as soon as I can. Thank you for sharing your beautiful ideas :)
Beautiful! Thank you for making these videos!
Thank you very much for making your videos. You are a fabulous teacher. Keep the videos coming!
I was asked to do a handbag cake but I really do not like using fondant so came across your video and thought this would be a great piece for the purse flap. Needless to say, I need to practice and get some coconut oil for thinning. I'd post a picture if I could. Thanks for the wonderful tutorial on piped chocolate.
Wow, this is amazing... I love it!
muito lindo!!! Parabéns!
astounding in every way...what an inspiration
That was lovely and pretty!
Parabéns Júlia!! seus trabalhos são maravilhosos
Wow, i am amazed with your skills. thanks for imparting your knowledge. i am a henna artist and living in the western land i am bounded to use my skill drawing henna due to cold weather. i am sure i can now keep up with my practice making doilies in seasons where i cant do henna on others. thank you once again. Sxx
So amazing your works, I love so much to look at them. Thanks for teaching this greats ideas of yours.
You are amazing! If I could do 5% of what you do I would be able to make money for my family! I'm going to do this! Wish me luck!
Beautiful work! TFS!
como siempre un hermoso trabajo. Queria preguntar si el chocolate se trabaja temperado, o simplemente derretido al baño maria. gracias.
Wow that is amazing!
Hey julia I reeeeallly adore ur tutorials and your ways of presentation I have learned alooot of u and u really make an encouragement for people like ... really merci beaucoup .. Am a middle east fan btw ❤
+Julia M Usher 💟
So colorful and pretty
I simply love this! Gorgeous! :)
Muy hermoso su trabajo. Yo me quede con la boca abierta .felicidades❇
Omg those are so pretty I'm going to make them tonight!
Great technique
Beautiful.
looks great
Your hands moved very smoothly, i always have shaking hands whenever i try to pipe the melted chocolate and it often turn into a mess.. hehe
stunning!
OMG this Looks so Great. I will definitely try this one out. You are very good in explaining. Thank you for these awesome videos. 🎀
Sweet and colorful.
When are you going to post the multicolor cake wrap tutorial? I am so excited to see it!
just stumbled upon your channel, its like I have to like all of the videos I've seen, you're so talented! And I love the way you explain things; short and to the point :-)
Wow. I am impressed.
No problem thanks for sharing this
I just love your videos they are so creative can't wait to try making these
:)
I love it!
hye . im from Malaysia. i love how you teach us on how to colour the chocolate. thanks 😘😘😘
Amazingly generous to share :)
Hi Julia,you are awesome.Iv tried a simpler version and it got me heaps of praises.Wish I could attach a picture
Amazing !
trabalho perfeito encantador sou do Brasil e fico apaixonado com sua inteligencia com o chocolate.
Omg! We could use that to decorate a pretty cake! Could you try doing the laces that droop down from the cake stand? That would b awesome!
Thank you!
I love your tutorial they r amazing i learn lot from u thank u
I really have not been a baker for 40 years, but I am starting with cupcakes that have fancy designs. I can give them away, and they seem casual and fun, not like the "cake for the fancy dinner". I am going to make some kind of decoration for my cupcakes using this technique. BUT, I am the proud owner of 20 pounds of craft-store-melting-chocolate, and that is what I plan to use. Hopefully the small size and my lackadaisical attitude will work together for a good result.
that is so awesome
Hi Julia, love your work hope I'll be able to do as good as you,
Lindíssimo, colorido como o meu Brasil ! Meus eternos aplausos...
Infelizmente não poderei participar !
Эта женщина богиня, честно это просто не может не вдохновлять
За правду не благодарят!
Wow this is beautiful but it looks so complicated. I wish I can pull this off for a really fancy dinner sometime. Also, what kind of desert do you suggest to put on top of this?
***** Thank you very much! I absolutely love your videos!
Thank you for sharing this video! :) Those look amazing! Thank you again Julia, I'm so glad I subscribed! :)
That's magnifique
I love it you are great teacher
Awesome...
Me encanta
Yes its good so good thx for teaching us
so awesome!!! .....
I cannot wait to do it myself.
Omg this is beautifull:')
Que belleza
If you need to add the chips do you remove your chocolate from the piping bag and put it back in the bowl to add the chips hen re-use?
Amazing as always... Could you do this with royal icing too....
How did you color the chocolate? Is there an additive for the white chocolate to give it the color?
Essa massa é só açucar cristal e água?
How do you keep the colored chocolate at an acceptable temperature while you do the out lining?
I would enjoy watching a video of cutting a cake with lace
unbelievable!
Thanks Julia. I appreciate it.
What kind of chocolate do you use? I couldn't find it on your website. Thanks!
i soooo much love your work and i m sooo inspired. Therefore, i tried making simple doilies like your first video. My chocolate was a normal milk chocolate from local store,it had cocoa solids 30% and cocoa butter ( note that at room temp, chocolate was kinda not very hard and was melting fast in mouth) i melted it in double boiler, everything went great but the only problem was that chocolate was too soft after even cooled.it was breaking off while removing from paper and was even melting quickly with touch, WHY?? :( my heart broke as they came out really pretty. what i need to improve or consider?? Ill be reallyy thankful if u reply me . thanks
Do you put gel colour or liquid color
Hello from india maam. This is amazing i tried it bt mine dint stick together. Can u tel me any idea fr dat. Because i tempered the chocolate n i used good quality chocolate as well but the diffrerence is i hv to reheat the chocolate again n again so the time difference was a problem i think. How to keep the chocolate warm fr long !
I LOVE all of your videos! Especially the chocolate lace :) ! I will definitely be trying the lace transfer for my next cake.
I will be making how to baking videos of my own recipes soon for my own youtube channel, and was wondering if you have any advice before i start?
Thanks in advanced! ..
Rebekah.
No worries :) Thankyou very much :) i will deffinately do that!
hiya i cant find gel or oil based colouring in my town, do you think i could give it a shot with water based colouring? i have no other choices :( X
how did you make coloured chocolate??
It as very beautiful that her work in chocolate.
Hi I am Rubina from Bangladesh. You are just genius. I like your work & be your friend. I want to learn from you.But don't know how could I?!
I super loooooovvvvvvvveeeeeee it
Is there a reason why you don't cool the dark chocolate before adding the colored chocolate? would it cause the colors to separate from the dark chocolate later?
Thanks for the quick reply!
Where do we locate the colored icing? You informed us of the dark chocolate, what do we use for the yellow, orange, pink ....?
Thanks for the response! I finally found your chocolate melts videos.Your awesome!
You said when the flow slows up you add some flakes of palm oil. how do you do that? do you open the cone up, and then mix them in or do you put the chocolate back into the other, and mix it in then put it back into a fresh parchment cone?
***** Thanks so much. I love having a UA-camr that actually helps their audience, and answers their questions. I really do appreciate it.
wow love it,,,what about the cake ? do you follow the same technique shown in the "How to Make Chocolate Lace Cake Wraps" video ? when it's still flexible you rap the cake with ?
thank you.
***** thank you
No don't rape the cake lol
First: You are amazing, I absolutely love your videos !
I want to do this Doily, but not with chocolate.. I want to use Royal Icing. Do you think this is possible?
Oh Thanks for this quick answer!
Do I have to put it in the Freezer, too?
Sorry for my bad english - I'm from Germany. :D
Thanks so much. Your answer was very helpful. :)
I was thinking, would it make the lineart crisper if you pipe it onto a pre-chilled surface like a slab of marble taken directly from the fridge as your work surface behind the pattern or will the difference be barely noticeable?
Yeah, that is true. So that would only be an option for more stationarry doilies.
Hi Julia are you fine?.... so... Im from Brazil and hear you're so very famous ! Thanks for charing!
+Julia M Usher its serious! many people in Brasil. ...love your Job! specially me! Very sofisticated....Im Sorry but I dont speak english Im learning Yet! I dont understand What you speak in your Vídeos! Rssssss I tried understand! Its seems crazy for you...! Thanks for sharing your knowledes! Its right What I Say. ? and you are só Beautifull too! Bye!
What are the types of chocolate to use for this project, and an amazing job👌👌
Oh ok thank you
Hi, have you thought to use a warming plate to keep the chocolate in the piping bag warm for your piping ease. I haven't experimented with this method yet but it seems that if you have two piping bags ready keeping the second one at a warmer temperature while working with the other one and switching when the one gets too stiff. just an idea. MLM
Thank you for your reply. I agree it is best to work with one colour at a time. I simply adore the video share. Thank you ever so much.
thank
You are very welcome! Thanks for watching.
Would it be possible to run over a thin layer of the dark chocolate over the back to create a flat back & not reveal all the mess? (Once the rest of the chocolate has set in the fridge / freezer)
Okay! Thanks anyways :)
I am a new subscriber because I am in love with your work!! It's a fine art piece!! I have a curation for you: It's possible to put this work on top of a cake, instead been used as a doily?
Благодарю🙏
Thank you!
You are good
Could your Royal icing be used instead of white chocolate? It's a bit easier to color, white chocolate sucks here and it always has a yellow tint and a lot of grease.
If I do replace the colored chocolate with the royal icing, would it help if the chocolate sets a bit first before using?
This is such a gorgeous idea, and would look amazing as cupcake toppers ^_^
Dear Sammy, I have no actual experience, but I always feel like I am the International Authority on Everything. So think about the setting process. First it goes into the fridge, exposed to air, and cooling/setting. The second time, it is partially cool/set and it is curved and put into the fridge to COOL/SET. If it were Royal Icing, it would get cold during the second visit to the fridge but , since Royal Icing sets by evaporation, it would not get firm. ------Some people have complained that the process is less-than-elegant when the cake is cut, and I think of dividing the long panel into 12 or 16 individual rectangles, one for each piece of cake. You could use Royal Icing for 12 rectangular panels, let it dry, and stick each piece on until the cake is covered. It would look different but it might look just as good. .
Julia, this is just exquisite. Have you ever thought of replicating simple stained glass from cathedrals or rose windows? I bet they would be stellar.
***** Oh that would be lovely!
Omg this is too pretty I wouldn't wanna eat it lol
Holy freakin moly!
Thank you again to reply my messages.You are kind & gold hearted lady.Also much beautiful & pretty lady. I just love you & your work.Nice to talk you.