Pouring Teapot Mothers Day Cake Tutorial!

Hello Lovely Bakers! I hope you like this weeks video, sorry its a tad late but I wanted to squeak in a cake for Mothers Day and be ahead of the game for once lol!! Thanks so much for watching:D


~PRODUCTS I REACH FOR~
Soft Fondant tool (similar to mine):
ProFroster:
Cake Leveler:
Fondant tools-
Xacto Knife-
Balling Tools-
Lace mat-
Gold Luster:
Fondant Smoother-
Bench Scraper
Fondant Roller-
Spatulas-
Camera Used-
Lighting Equipment:-
Work Mat-
Black Fondant-
Red Fondant-
Food Gel Colors by Wilton: rose, leaf green, brown, white
 
 ~RECIPES~
Fondant:
Edible Lace:
Cake: /
Buttercream:
Chocolate Ganache- place 1200g dark chocolate (I use Callebaut brand but melting waifers can work as well) with 600mg heavy (35%, you have to weigh it out as well do not measure out in mls) cream into a microwaveable bowl. Microwave for 30 second intervals and mix the chocolate really well in-between until it is melted. Be careful not to burn or overheat your chocolate, your mixing should do most of the work of melting the choc. Once it has melted place plastic wrap directly on top of the chocolate and let sit on the counter to set up, in the fridge if you need it asap. ganache is ready to use when it is at a peanut butter consistency. If it sets too firm just microwave for 10 second bursts until its back to a peanut butter consistency.

~FOLLOW ME (only if you want :D)~
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