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شكراً جزيلاً !

Thank you ! Easy & yummy indeed !

gracias

thank you very much !!

When you use a hot syrup the method is called Italian. We also teach the French method if that is something you are interested with

The video was recorded while running an in-person class, so the focus was on the students rather than on the cake. Have a look at this class, which takes you from the start to the finish: academyofbakingandcakedecorating.com/schools-home-page/teddy-cake. You get free access to this and many other courses when you join the forever-free membership 😀

thank you for the feedback ! This is a very old video unfortunately. You can glue with pretty much anything : water, egg white, edible glue.Hope that is going to help

That's correct! Go where there is no path and make a trail-RWEmerson

Of course, You can subscribe for free and get instant access to all our forever-free courses. academyofbakingandcakedecorating.com/

Hello

hello !

Thank you! It doesn't take that long now after years of practice. 😀

Thank you ! I used the Wilton dogwood rose cutter. Any hear shape cutter will also work but petals will have to be wired individual

@@ACADEMYofCAKEDECORATING thank you for replying.

very welcome!@@maureenmcdonald9035

Sugar aerates and gets elastic as you pull and fold ( in one direction) But also it cools very quickly. You need a heating lamp or a warm plate to keep it workable for longer. To keep it shiny and make it work you have to repeat the process again and again. Each time when you want to create something. This video is mainly about how to blown the Isomalt ( works the same if you use boiled sugar) ruclips.net/video/RnhRRuX9Z8g/видео.html Hope it helps

Thanks for your help. I was really helpful and actually managed to make it almost perfect and now its already a best seller dessert. Thank you so much

That sounds great! so happy to hear it was useful to you !!@@user-uv4qo9ln2e

Antrenament 😀cu rabdarea treci marea

you can find it under different names but most accurate description is air blowing pump for sugar work

@@ACADEMYofCAKEDECORATING thank you

I just found the amounts (150g and 150g) on your PDF recipe. Thank you for sharing and caring!

when making macarons we use equal amounts of icing sugar and almond (nut or seeds) flour -this is called tant pour tant

See the bright side! More air, less sugar :))

@@ACADEMYofCAKEDECORATING hahahah is fail macaron because of meringue or oven temp ..... you make hollow macaron and you are academy ? when you come to paris you are welcome to see what is full french macaron :)

Hope you will enjoy it!

Instrucțiunile in limba romană sunt disponibile pe canalul RUclips Ribana Cristescu sau pe grupul Facebook ABC cake decorating 😊

No replacement unfortunately. We have got an egg free recipe You can see it here facebook.com/groups/academyofcakedecorating/permalink/1271879269825529/

sugar is well known for absorbing moisture so unfortunately we have to deal with this by trying to store the items in an air tight container or along with some silica gel You can also try to coat them with vegetable oil or edible glaze but they may not look as good

Thank you for your kind feedback!

Not necessarily You need a source of heat ( hot plate/ heat lamp/ microwave) and constant temperature plus low humidity around working area ideally 22-25 degrees

In order to coat a cake with royal icing you have to cover it first with a layer of marzipan/fondant

No, sorry it will not work with starch . You need pure protein to replace the protein of from egg white

Thank you !!

Thank you for your lovely feedback! Happy to hear you’ve found the infos useful !

There are few videos containing the same topic here is an example ruclips.net/video/RnhRRuX9Z8g/видео.html

sorry just noticed your question. The isomalt sets firm does not dry. And if there is even a bit of moisture in the room it gets absorbed and creates that foggy look on the surfaces of the Isomalt. To avoid this from happening you can glaze with edible glaze, apply a thin layer of oil or store in a very dry airtight container. Hope that helps

Thank you for your feedback 😊 Just free music what can I say 😀 ? Maybe mute the video? Or watch the newest video which also contains audio instructions ?

500 g water, 1 kg granulated sugar, 2.5 g cream of tartar , 50 g glucose

Crystallization occurs due to humidity, not temperature Isomalt cannot be stored in the fridge You need to leave cubes out to cool down at the room temperature and use them when needed. Think about it as a piece of sugar. If you store the sugar/ cubes in a humid environment they will crystalize Why don't you mage cubes out of jelly? those can be placed on the cake then stored in the fridge

You need to cook the Isomalt to 180 degrees Celsius

Thank you for asking Please look at the updated video ruclips.net/video/TFBO0cse6bI/видео.html

the cake presented in the video was covered with black & grey coloured fondant, some areas have been painted with silver to resemble a real wireless mouse

@@ACADEMYofCAKEDECORATING thank you so much

you can cook your own ruclips.net/video/1tGxveS0CJs/видео.html

Rafeza Sultana will upload a tutorial soon!

@@ACADEMYofCAKEDECORATING thank u

Sonia Joubert royal Icing and whipped cream do not work together. Royal Icing can’t be mixed with any cream based on water or fat that is the reason why cakes are firstly covered with Marzipan or fondant prior covering with royal icing

The cakes suitable for covering with royal icing are typically the ones with long shelf life ( rich fruit cakes) they have to be covered firstly with marzipan or fondant then with royal icing Fresh cakes which have to be kept in the fridge are not good to be covered in royal icing

Kasia Barry thank you better than nothing 😃❤️

La Morin you welcome !

Tant pour tant made out of 150 g of each component icing sugar & almond meal. Please check the updated video ruclips.net/video/TFBO0cse6bI/видео.html

@@ACADEMYofCAKEDECORATING cool thank you :)