Hola maestro que bonito trabajo desde Venezuela felicidades lastima que mi idioma es solo español y el traductor de youtube no es bueno por lo cual aprovecho para preguntar como prepara la masa de chocolate gracias. O en cual video la prepara.
Buttercream won't hold the modelling chocolate in the same way that ganache will. Unless it is kept in very cool temperatures you would run the risk of the modelling chocolate sliding off.
Paul I like your tutorials and you too. You look like a good person. Thank you for your tutorial. I would like to know what is Baileys and where I can found. Also, I would like to take your course but I live in U.S. and I don't know how much I need pay with U.S money.
hi Marilyn, Baileys is an Irish Cream liqueur which I've seen in US liquor stores. Please try out our Membership Options page on our website ' designer-cakes ' and there's a US flag which shows the US prices. We have a sale on at the moment where you get access to over 1800 lessons plus a new course every week for a year for only $99. Hope this helps :-)
If I was baking it I would give it 5 days but it depends on what type of sponge you have used. Oil based lasts up to 2 weeks, whilst butter based has a maxium of 4 days.An alternative to the clear spray would be to use piping gel over fruits to make them shiny :) Pxx
I like things like this. looks like tu spend tons of time and youe really didnt fancy looking. they r beautiful thank you
Great video Paul!
Very clear and nice tutoring.
Chocolate wrap receipe please.
Then how to cut these designs cakes
🎂Unbelievable 🍒
Thank you :-)
muito lindo vou fazer
jako kreativno.
Lovely
lovely
Hola maestro que bonito trabajo desde Venezuela felicidades lastima que mi idioma es solo español y el traductor de youtube no es bueno por lo cual aprovecho para preguntar como prepara la masa de chocolate gracias. O en cual video la prepara.
A question please can we do this wrap on a buttercreamed cake ?
Thanks
Buttercream won't hold the modelling chocolate in the same way that ganache will. Unless it is kept in very cool temperatures you would run the risk of the modelling chocolate sliding off.
Paul I like your tutorials and you too. You look like a good person. Thank you for your tutorial. I would like to know what is Baileys and where I can found. Also, I would like to take your course but I live in U.S. and I don't know how much I need pay with U.S money.
hi Marilyn, Baileys is an Irish Cream liqueur which I've seen in US liquor stores. Please try out our Membership Options page on our website ' designer-cakes ' and there's a US flag which shows the US prices. We have a sale on at the moment where you get access to over 1800 lessons plus a new course every week for a year for only $99. Hope this helps :-)
What is alternative to the clear spray and without the fruit how long will the modeling chocolate and cake last for party without refrigerated
If I was baking it I would give it 5 days but it depends on what type of sponge you have used. Oil based lasts up to 2 weeks, whilst butter based has a maxium of 4 days.An alternative to the clear spray would be to use piping gel over fruits to make them shiny :) Pxx
se ve rico, voy hacerlo
What's your Web site?
hi Ahyesa, you'll find us through google by paul bradford cakes or designer-cakes
Let me know if you have any problems at all :-) P
What is PME glaze
Hi Selvi. It's an edible glaze which gives a gloss like effect to your cakes.
Paul Bradford Sugarcraft School Thank you Paul.
me refiero al traductor de subtitulos que es pesimo.