[inaudible] [inaudible] it’s a problem. We’ll start activation quicker. I’m going to double click. You’re going to notice an area, in fact, at least not the base a little bit. Just there’s not, when you add it like this liquid, obviously you can use that Damien or whatever you really liked, but we’ll we’re going […]
[inaudible] [inaudible] everyone has their own recipe, uh, on version of a plated Blackboard Gatto and beautiful fresh cherries. One of my favorite thing to do is just cover a clingfilm, uh, and then leave it to cool down to 31 degrees, which is the perfect temperature to fold in the cream. Okay. Just to […]
I’m gonna do a little mini wedding cake series for you. We’re gonna start with filling and crumb coating because I’ve already baked the cakes. That part’s not going to be included, but I am going to show you how to fill them how to crumb coat them. And then the second video will be […]
[inaudible] well, we’re going to do is just cover clingfilm, uh, and then leave it to cool down to 31 degrees, which is the perfect temperature to fold in the cream. Just to loosen up the base a little bit just so it’s not so thick when you add it back into the cream. The […]
No scenario, not the bass, a little bit. This is not so thick. When you add it back into the cream, obviously you can use a a 10 or a tray or whatever you really like, but what are we going to do? Shakeup. Just can we fake it by heart?