Video

@@ayseral3824 hello, could you please define "creasing"? Do you mean cracks on a velvet covering?

@@cakeoclockkw correct 😊

@@ayseral3824 there could be several reasons: - unbalanced recipe of mousse itself or cake's insert, - errors in the cake preparation process (for example, if you over-whip heavy cream it might be a cause of cracks appearing on your cake velvet surface); - room temperature is also means a lot: start spraying as soon as you take your mousse cake of the freezer. As soon as you are done with spraying put your cake in a fridge to defrost and keep it in a fridge all the time until serving; - if you cover your cake with too thick velvet layer this is also could be a reason for cracking; - and yes, the cake board should be flat and durable/thick enough, especially if your cake is big (1 kilo and more) and you are transporting it from your kitchen to someone's place like restaurant/party room etc.

@@cakeoclockkw thank you so much for the feedback. Do you mind explaining how overwhipped cream could cause cracks?

@@rssknn same with me💯🫶

@@DinVard25 you can definitely call them madeleine cakes👌🏻. Thank you!

@@antoninaorlova3479 double the portion! You won't regret💯

@@cgncn4369 i use Wagner spray gun in this video

@@cakeoclockkw thanks

@@user-px5ph5xk5r я бы тоже не отказалась😁

@@user-px5ph5xk5r надо срочно исправляться😁👌🏻

@@cakeoclockkw клянусь сделаю🙏🏻🤣🤣😉😉

@@user-px5ph5xk5r 🤣🙈😄

@@tr_g thank you. You can just check my other shorts or full videos from my channel to see the flavours😊. Just click on my logo💜

@@cakeoclockkw Thank you.

@@habibnazeerally1530 thank you🫶

@@BoxCake_tlt это манго. Самое первое/самое давнее видео на моем канале😁. Только дополнительно с кокосовым кремом.

@@cakeoclockkw благодарю вас 🌹

@@user-px5ph5xk5r А вам за преданность и интерес💖🫶😇💜

@@cakeoclockkw я тоже оооочень люблю все муссовое!!!и делать и поедать😋😋🤝🤝

С любовью из России🕊️💕

@@user-px5ph5xk5r 💯👌🏻

@@user-px5ph5xk5r 🫶😘очень вам рада

@@user-px5ph5xk5r да, декор шоколадный. Отлито с использованием форм. Пример изготовления подобного декора есть в основных видео (не shorts), в оформлении торта вишня/фисташка, красно-зеленый торт. Благодарю🫶

@@BoxCake_tlt благодарю. Эскимо покрыты смесью шоколада и какао масла , пропорции могут быть разные - 1:1, 2:1 . На канале есть видео с рождественскими эскимо, там можно посмотреть подробности. Включайте субтитры при просмотре для детализации процесса🫶

@@cakeoclockkw благодарю вас 🌹 Пойду искать 🔎

@@ShahrzadAmiri-ir9dk you can definitely use glucose syrup - same amount. Also you can try to use as a substitutes maple syrup, honey, simple syrup (usually used by bartenders in cocktails), agave syrup. But you should be ready to experiment with those ingredients.

@@JerryXp-md9rv thank you!🫶

@@zozolka well, you can try to use corn syrup or regular sugar instead of glucose syrup (I never tried it by myself in this recipe). Let me know the result👌🏻. It should not affect the final texture/shape but it definitely affects the level of sweetness (glucose syrup - less sweet than corn syrup or sugar).

@@cakeoclockkw Thank you, I will definitely let you know. Recently, I made a mousse cake for my son using your recipes in several flavor combinations. The cake was similar to a Rubik's cube but in different shapes instead of just cubes. The pea flower and pistachio mousse was amazing. And all the flavored jellies I found here were an amazing taste experience. You're genious! I worked hard, and it was the first time in my life, but it was worth it 😍 I will be looking forward to your pina colada-flavored wonders.

@@zozolka Thank you for your kind words. I`m more than happy to hear that you tried my recipes and liked the result. I do have Pina Colada like video recipe on my channel - czcams.com/video/wXnCb5oVvQ8/video.html . You can play with the idea, add coconut insert, for example, to make its flavor more pronounced . Good luck !💞

it is sauce pipette . You can also try to google it as jam pipettes, disposable plastic sauce pipettes or squeeze cupcake chocolate dropper

@@cakeoclockkw thank you so much for info. You are awesome 🫶

These cakes were assembled in the silicon molds designed by Dinara Kasko

please turn on subtitles when watching the video, so you can read all details and description. For velvet mix I use melted cocoa butter

There is a video recipe, please turn on subtitles when wathcing . Thank you!

If you work with any egg replacers/egg substitutes you can probably use them according to manufacturer instructions. I do not work with any of them so i can not help you with that🤷‍♀️🙃

@@cakeoclockkw Thankyou for your reply

В субтитрах к видео ( вы можете также включить автопереводчик) написано название молда, можно загуглить его объем размеры. Если я не ошибаюсь, это была форма Ti Amo от Силикомарт , объемом 1 литр. Если не найдете размеры в сантиметрах, то через пару часов я, как только освобожусь, добавлю в субтитры размеры в см.

Розмiри молду в мм: 170х164х63 мм, розрахован на 1000 мл

@@cakeoclockkw щиро дякую! Успіху вам!

Please turn on subtitles for the detailed description 😊. The spray gun cups are filled with a warm mixture of melted cocoa butter and chocolate. When you spray this mixture onto a frozen surface of a mini cake, the droplets change their state from liquid to solid, forming a textured surface👌🏻.

I use exactly 35% heavy cream. If you mean the consistency of it - it just semi whipped in some steps . I will finish writing subtitles today so you will be able to turn them on and read all the step-by-step detailed instruction 👌🏻

@@cakeoclockkw yes, the consistency looked firmer than a whipped 35% cream. It looked more like the consistency of Persian breakfast cream 😁thank you

@@cakesdreamland when It added it to the mousses it should be whipped to soft peaks🙂👌🏻. So at those steps it looks thicker than the non whipped 35% heavy cream. But I know that all dairy products look and taste different in a different countries 💯

@@cakeoclockkw I am in Canada so I use the same 35% whipping cream as you ☺️but even the whipped version looks softer than that in texture. Maybe it’s the lighting of the video or maybe different brands have different textures. Thank you for your reply ☺️

Thanks a lot!😇

Thank you!!💜😇

У мене немає очноi кондитерської освіти, але внаслідок багаторічного спостереження за роботою європейських шефів онлайн та власної практики я відчуваю потребу ділитися напрацьованими навичками з тими, хто цiкавиться

@@cakeoclockkw без спеціальної освіти, у вас супер виходить. Це талант.

@@svitlanapavlova9644 дякую дуже

Большое спасибо, очень рада💜💛

Да, оно очень фотогеничное😚

Благодарю💜💛