***** in the book I have they say to measure exactly the collar and I find that with adding frosting to the cake sometimes I add a bit too much so the initial measure for the collar is off, so making it a bit longer makes sense.
***** what I meant is that sometimes I add more frosting to the sides than initially planned and the calculation for the collar is off then, so it makes sense to make it a bit longer.
OMG!!! You are soo AWESOME & VERY BLESSED to be able to make these beautiful works of art! I just want to be able to look at them in awww. I am soo inspired by what you do, now I'm going to try to make cake wraps & try to make your beautiful cookies! I can't wait! I'm sooo excited! THANK YOU FOR SHARING YOUR GIFT!!
Stunning piece, Julia. The pattern is so lovely. Do you do something similar to this using different colors for Christmas? I could see it being done and it would look spectacular.
tu trabajo es maravilloso!!!! adoro cada diseño y estoy en busca de los moldes para hacer las galletas con forma de cascabel...simplemente maravilloso! !!
Conheci seu canal a pouco tempo e estou encantada com o seu trabalho, e' uma pena que eu nao compreenda seu idioma, mas mesmo assim consigo entender direitinho o passo a passo, vc se supera a cada video!!
Waooo! Ur cakes are awesome!! I definitely want to try this! Just have a question.. can u use chantilly icing instead of buttercream with the chocolate??
Hi Julia, I love this video. I need your help... How can I make it so the chocolate doesn't cooled before I finish the design? so it doesn't break out when I try to close it. Kisses from Argentina!
Hi Julia. I absolutely love your work and follow your channel regularly. I live in the southern part of India where the outside Temperature is mostly 33-39 celcius during summers. Even buttercream cakes tend to soften up too much. Will this chocolate decoration hold if I have to deliver it to someone who stays 45 mins away? What is the remedy? Please help
Hi Julia, I just love your videos and have learned so much! Thank you for sharing. Can you please tell me the type of chocolate I need to purchase for this project, and thanks again!
Beautiful as beautiful can be! How do you keep your dark chocolate of the same flowing consistency until you finish your whole design? Do you use several cones filled with the dark chocolate. The problem I have is my dark chocolate gets hard inside the cone, so that I have to push it hard. This results in my round tip of the cone distorting its shape to a more of a square shape, which obviously does not look pretty on the design. Hope what I say makes sense to you. Thanks!
Hi Julia. I love your work. Big fan here in little New Zealand. :) I'm planning on making something like this for my second parents aka my best friends parents 30th anniversary. Can i use coloured candy melts instead of using chocolate and oil based food coloring??
You do awesome work! Thank you for sharing your tutorials! I do have one question about the colored chocolate. What kind of food color is used? Thanks!
You AMAZE me!!! I did not expect an answer so soon. I am doing the cake for this coming weekend. I thought it was a long shot to ask... and within a few minutes you answered. Thank you so much!!!
HII, this is sooo cooool! I definitely wanna try this with the cake I'm about to make for my friend! I'm just wondering, do I make all the colored-chocolate together at one time, or make each color when I need it? (like make yellow after I'm done using pink...) Thanks a lot!
Two more questions 😃 Within the chocolate wrap, would it be possible to add gelatin gems and cover them up with melted chocolate to show up on the up side? Also, how can I add liqueur to my melted chocolate to have a special taste? Thanks!
When I tried to make this one, my cholocate breaks when I try to wrap it around the cake...it went pretty had very quickly, I didn't even put into the fridge. How did you get your around your cake without breaking it?
hi, I ordered chocolate from king Arthur and my acetate 16x24 and received them today. I hope I ordered the correct chocolate, I ordered the semisweet dark chocolate but they were chips. I am also attempting to make the Italian buttercream to icing the cake o I am very nervous I hope it turns out half as good as yours. thans
Hi, I answered this same question elsewhere already, but in case you didn't see it: I'm fine. How are you? No, I use real (all cocoa butter) UNtempered chocolate. I have extensive notes about the chocolate used in the video description under the video player, and also discuss this point in the video. :)
***** at time index 4:16 the edge is rolled up. I know when you take something off of a roll it isn't completely flat. I was wondering if this happens if using corn syrup on the edge to make it lay flat could be done. Sorry if I din't fully explain my question.
Hi Julia, I tried this. Practice will help but when I had completed the design and put it in fridge to set for a few minutes it was hard when it came out. I only left it in for a minute or two. But my choc was set already before I put it in the fridge,except for the last fill ins. Not sure what I did wrong. So it wasn't bendable. I warmed it a little in the oven so it would bend onto the cake. That is not correct but I didn't know what else to do.. So I'm really confused
***** I used Ghirardelli white and choc semi sweet. That's the only choc I can get where we live, that was on your list, except for the candy melts...Not sure what tempered choc means. I will look it up.. The white choc I had to add paramount crystals to, to get it to melt a little more. I know its hard to tell you what I did but I do know the choc would in no way bend around the cake. it was too brittle. melting it was probably a mistake it was only practice so it was ok to test but I would never want to be in this situation if I was making a cake for someone. Guess the melting video would help me. Maybe I took too long to finish the design?
***** well I piped on cardboard.. So Maybe I took to long and my room may have been cool..I tend to keep my house cool. So I will try again and see if I can get it. Hey what the most that can go wrong I have a cake to eat..
sorry if this is a stupid question. How is that possible that your choco does not firm up while it took about 40 min to do? I may miss the information due to am not good to hear english
+Julia M Usher i will surely try it :) my birthday is on 22 december and i will try to make this cake on my birthday :) I am also studying as a pastry chef, this skill/technique will surely be useful to me in the future. So i have to thank you alot for this fantastic inspiration🙏❤
+Julia M Usher Putting a god knife into a flame can ruin the knife, as well as scorch the overlay if the knife gets too hot. You are also just heating the tip, which will coo down very fast. By putting the knife in very hot water, the entire blade gets hot and it's ambient temperature lasts longer. I've been doing this for 40 years and never had a problem.
Thanks so much for your quick response! I really appreciate that!you mentioned to"piece them together" what fo you mean by that? Like each si a diffetent one or making 2 of them and then putting it together?
Thanks, but, no, I have no way of translating these videos into Spanish without spending resources, which I don't have, on a professional translator. So sorry.
Hi again! If I wanted to do a text chocolate cake wrap, would my stencil need to be backwards in order for it to read correctly? Also, is there a way to make the tinted chocolate have a metallic sheen? Could I use colored cocoa butter as found here: shop.chocotransfersheets.com/ChocoButter--Gold-Pearl_p_200470.html?
It's either because you did not use real chocolate (or you tempered your real chocolate), your space was too cool, or you piped too slowly. Please see my notes about how to handle the chocolate in the video description. You do NOT want to use candy melts, compound chocolate, or coating chocolate, as they set too quickly.
I am repeatedly mesmerized by your intricate and beautiful lace wraps. You are very talented Julia and your work shows it.
Julia your piping skills are amazing!!! Absolutely incredible!!!
Oh no way!
It is beautiful. I'm glad you showed that you do the overlap, I was wondering about that. Thanks Julia.
***** in the book I have they say to measure exactly the collar and I find that with adding frosting to the cake sometimes I add a bit too much so the initial measure for the collar is off, so making it a bit longer makes sense.
meraviglioso
***** what I meant is that sometimes I add more frosting to the sides than initially planned and the calculation for the collar is off then, so it makes sense to make it a bit longer.
sono una tua fan.... seguo con attenzione ogni particolare ...grazie
Gotta say even for a guy.. I'm quite impressed and always looking for something cool to try... this looks to be it!! :) My daughter will love this!
Wow! that is ALMOST too beautiful to eat. Great job ***** !
OMG!!! You are soo AWESOME & VERY BLESSED to be able to make these beautiful works of art! I just want to be able to look at them in awww. I am soo inspired by what you do, now I'm going to try to make cake wraps & try to make your beautiful cookies! I can't wait! I'm sooo excited! THANK YOU FOR SHARING YOUR GIFT!!
That is the Most GORGEOUS thing I have ever seen! It would be perfect for a cake we have in mine for our wedding depicting Beauty and the Beast
Stunning piece, Julia. The pattern is so lovely. Do you do something similar to this using different colors for Christmas? I could see it being done and it would look spectacular.
tu trabajo es maravilloso!!!! adoro cada diseño y estoy en busca de los moldes para hacer las galletas con forma de cascabel...simplemente maravilloso! !!
Conheci seu canal a pouco tempo e estou encantada com o seu trabalho, e' uma pena que eu nao compreenda seu idioma, mas mesmo assim consigo entender direitinho o passo a passo, vc se supera a cada video!!
What a beautiful cake!!! You're an artist
wow this must have taken such a huge effort! I love the lace it is so beautiful....
Love all your tutorials ...you are so very talented !!
Absolutely gorgeous!
Another beautiful cake....I'm in love with your work... Thank you so much I love it:)
Thank you for this video (and for all your videos)!!:) You are amazing! I can't wait to try this technic!!:)
Olaaaaa sou aqui do Brasil e estou encantada com a seu trabalho nunca vi nada igual ps
Parabens
Absolutely beautiful artwork you've got some talent!!!!
😊
These are just AMAZING!
SO gorgeous!!!!
I love your video's soo, much and the stuff that you do is amazing. I appreciate the video's and advice you give thank you.
this is so great!!!! so beautiful but my chocolate sometimes dry too fast,which is not good for piping
Какая Вы красотка и волшебница!!! Очень хочу научиться делать такую красоту. Великолепно!!!
How far in advance would I be able to wrap the cake, and once wrapped how would I store it? This is beautiful and I'm eager to try it out.
Waooo! Ur cakes are awesome!! I definitely want to try this! Just have a question.. can u use chantilly icing instead of buttercream with the chocolate??
this is so amazing! you're so creative. This looks like a 5 star hotel quality cake. :)
Eres mi idolo,Julia M.Usher.admirable su trabajo.
Hi Julia, I love this video. I need your help...
How can I make it so the chocolate doesn't cooled before I finish the design? so it doesn't break out when I try to close it.
Kisses from Argentina!
Love your videos. You make beautiful pieces.
***** you're very welcome. Thank you for the videos!
Thank you for ur beautiful baking skills ^^ I'll try it soon.
Hi Julia. I absolutely love your work and follow your channel regularly. I live in the southern part of India where the outside Temperature is mostly 33-39 celcius during summers. Even buttercream cakes tend to soften up too much. Will this chocolate decoration hold if I have to deliver it to someone who stays 45 mins away? What is the remedy? Please help
You're so talented x
Julia, can you do your outlining of the design in white chocolate, or would that be too soft for the base structure?
Belíssimo, você se supera a cada vídeo !
Hi Julia, I just love your videos and have learned so much! Thank you for sharing. Can you please tell me the type of chocolate I need to purchase for this project, and thanks again!
Lovely creation.
wow, you are like the goddess of lacing.
Looks so good
Wow this is amazing!
Wow, I'm gonna need to try this!
Beautiful as beautiful can be!
How do you keep your dark chocolate of the same flowing consistency until you finish your whole design? Do you use several cones filled with the dark chocolate. The problem I have is my dark chocolate gets hard inside the cone, so that I have to push it hard. This results in my round tip of the cone distorting its shape to a more of a square shape, which obviously does not look pretty on the design. Hope what I say makes sense to you.
Thanks!
que lindo!!!
Hi Julia. I love your work. Big fan here in little New Zealand. :) I'm planning on making something like this for my second parents aka my best friends parents 30th anniversary. Can i use coloured candy melts instead of using chocolate and oil based food coloring??
Wow you are simply amazing.
I absolutely love your channel. I almost feel like I could do some of this...LOL
this is AMAZING!!!
Just a mistake! I am enjoying your videos. Thank you!
You do awesome work! Thank you for sharing your tutorials! I do have one question about the colored chocolate. What kind of food color is used? Thanks!
You AMAZE me!!! I did not expect an answer so soon. I am doing the cake for this coming weekend. I thought it was a long shot to ask... and within a few minutes you answered. Thank you so much!!!
HII, this is sooo cooool! I definitely wanna try this with the cake I'm about to make for my friend!
I'm just wondering, do I make all the colored-chocolate together at one time, or make each color when I need it? (like make yellow after I'm done using pink...)
Thanks a lot!
hi beautiful fine often asks you cover your cake with you before making the decoration ?
This gorgeous i wish i could do this but, I bet it is hard. Your are truly talented. :)
its so gorgeous!! I love your work. but i have a question, do you temper the chocolate before?
***** thamk you so much to answer me, (i understand a little your language) but I love your videos :)
This is amazing
Question - since you use non-tempered chocolate, do you have to keep your cake in the fridge until it's read to serve?
It WOULD be great IF any cake were decorated with fluorescent colours that glow in the dark
Finally a new video!!
Two more questions 😃
Within the chocolate wrap, would it be possible to add gelatin gems and cover them up with melted chocolate to show up on the up side? Also, how can I add liqueur to my melted chocolate to have a special taste? Thanks!
Lol love it make more video's it is nice very nice
Linnnndooo amei... Love love love...
Can I use jell food coloring ?
I'm 14 and I love love your work I'm a girl
I want to do what you do
Thank you :-)
thank you so much ! loved this!
Magnifico!!
When I tried to make this one, my cholocate breaks when I try to wrap it around the cake...it went pretty had very quickly, I didn't even put into the fridge. How did you get your around your cake without breaking it?
Wow! Good 😍😍
São belíssimos!
So cool...
WOOOOOWWW!!
You are amazing!
how would you attach this to fondant since fondant is not soft like buttercream?
ficou lindo
hi, my first time watching, I love it. one question where do I download the templet
hi where can I buy the acetate in a small quantity
i am having a hard time finding acetate sheets in small quanities, do I have to use it if I am doing the chocolate lace that is filled in
hi, I ordered chocolate from king Arthur and my acetate 16x24 and received them today. I hope I ordered the correct chocolate, I ordered the semisweet dark chocolate but they were chips.
I am also attempting to make the Italian buttercream to icing the cake o I am very nervous I hope it turns out half as good as yours.
thans
DO YOU ICING THE CAKES WITH THE ITALIAN BUTTERCREAM
can I use greaseproof paper, and not acetate?
thanks
Eglae Brasil
Thank s verry verry nice but how to prepar chocolate
Hello!! How are you Julia? You use fractionated chocolate?
I am brasilian . Thank you.
Hi, I answered this same question elsewhere already, but in case you didn't see it: I'm fine. How are you? No, I use real (all cocoa butter) UNtempered chocolate. I have extensive notes about the chocolate used in the video description under the video player, and also discuss this point in the video. :)
@@JuliaMUsher thank you so much
@@penharegina7801 You are very welcome! Thanks for watching!
@@JuliaMUsher I have already subscribed to your channel. Congratulations your works are wonderful.
@@penharegina7801 Thanks again!!
Do you have tips on piping zigzags?
I mean chocolate. It's a little hard to work fast and make them the same size. If I work slower the loops can become too thick.
Thanks
Can I make this with royal icing.?
I noticed the left edge was lifted. could you use some corn syrup along the edge to make sure the acetate was flat?
***** at time index 4:16 the edge is rolled up. I know when you take something off of a roll it isn't completely flat. I was wondering if this happens if using corn syrup on the edge to make it lay flat could be done. Sorry if I din't fully explain my question.
***** perfect sense thanks. I was just curious if you held the acetate down with corn syrup if it would be a problem.
love
Que elegante me encantaría tener tu talento 😋
مرحبا جوليا لقد اعجبني كثيرا ما تقومين به لكن اردت ان اعرف هل تضيفين مادة اخرى للشكلاطة كالزيت مثلا
BEAUTIFUL, ABSOLUTELY BEAUTIFUL HUN. ♡♥♡♥♡♥♡♥♡♥♡♥♡♥♡♥♡♥
Hi Julia, I tried this. Practice will help but when I had completed the design and put it in fridge to set for a few minutes it was hard when it came out. I only left it in for a minute or two. But my choc was set already before I put it in the fridge,except for the last fill ins. Not sure what I did wrong. So it wasn't bendable. I warmed it a little in the oven so it would bend onto the cake. That is not correct but I didn't know what else to do.. So I'm really confused
***** I used Ghirardelli white and choc semi sweet. That's the only choc I can get where we live, that was on your list, except for the candy melts...Not sure what tempered choc means. I will look it up.. The white choc I had to add paramount crystals to, to get it to melt a little more. I know its hard to tell you what I did but I do know the choc would in no way bend around the cake. it was too brittle. melting it was probably a mistake it was only practice so it was ok to test but I would never want to be in this situation if I was making a cake for someone. Guess the melting video would help me. Maybe I took too long to finish the design?
***** well I piped on cardboard.. So Maybe I took to long and my room may have been cool..I tend to keep my house cool. So I will try again and see if I can get it. Hey what the most that can go wrong I have a cake to eat..
sorry if this is a stupid question. How is that possible that your choco does not firm up while it took about 40 min to do? I may miss the information due to am not good to hear english
+Julia M Usher ohh i see, as same as was i thought😀 thank you for the answer.🙌🙌🙌
+Julia M Usher i will surely try it :) my birthday is on 22 december and i will try to make this cake on my birthday :) I am also studying as a pastry chef, this skill/technique will surely be useful to me in the future. So i have to thank you alot for this fantastic inspiration🙏❤
You are amazing :)
مرحبا مدام جوليا ممكن اخد معلومات عن الكريم يلي بترسمي في
وشكرا
hi, I was trying to open the template but it will not open and ideas.
what are the ingredients for modelling chocolate
Instead of heating the knife in a flame, I store it in a glass of hot water and wipe it dry before I cut the overlay.
+Julia M Usher Putting a god knife into a flame can ruin the knife, as well as scorch the overlay if the knife gets too hot. You are also just heating the tip, which will coo down very fast. By putting the knife in very hot water, the entire blade gets hot and it's ambient temperature lasts longer. I've been doing this for 40 years and never had a problem.
مرحبا جوليا كلما رايت فيديو اخر اعجب بعبقريتك من فضلك جوليا كيف تصنعين الشكلاطة هل تضيفين لها مادة اخرى وشكرا لك لما تقدمينه
would this work for rectangle or square cakes?
Thanks so much for your quick response! I really appreciate that!you mentioned to"piece them together" what fo you mean by that? Like each si a diffetent one or making 2 of them and then putting it together?
Oh! Thats so smart! Thanks!
I found it!
❤️❤️❤️
Men encanta pero no entiendo inglés
Hay alguna manero para ponerlo en español
Thanks, but, no, I have no way of translating these videos into Spanish without spending resources, which I don't have, on a professional translator. So sorry.
Hi again! If I wanted to do a text chocolate cake wrap, would my stencil need to be backwards in order for it to read correctly? Also, is there a way to make the tinted chocolate have a metallic sheen? Could I use colored cocoa butter as found here: shop.chocotransfersheets.com/ChocoButter--Gold-Pearl_p_200470.html?
فناني بس شوهالعجين يلي بترسمي فيا؟؟؟؟
هل تقصد: فناني ما اسم يلي بترسم فيا؟؟؟؟
What is the name the following artists Petrsma true ????
Vc é maravilhosa!!!!!
i know i could make these but i can't find the right way to color chocolate :(
+Julia M Usher oh I missed that part. Thank you so much. I tried using gel colour... :D
🤩🤩😍🤩😍🤩
if i attempted this and somehow managed to get to the 1st cooling stage, i would probably end up breaking it
My chocolate gets hard in a minute after melting ... why is it so ... it’s really hard to do like this ... pls help
It's either because you did not use real chocolate (or you tempered your real chocolate), your space was too cool, or you piped too slowly. Please see my notes about how to handle the chocolate in the video description. You do NOT want to use candy melts, compound chocolate, or coating chocolate, as they set too quickly.