- 8
- 34 728
Zoë Clark Cakes
เข้าร่วมเมื่อ 4 ธ.ค. 2016
The Perfect Cake Recipe for Decorated Cakes
This butter cake recipe is my favourite go to recipe for basic buttercream and fondant covered cakes. It can easily be flavoured different ways to suit your taste. For the full recipe and more information, head to my online school zoeclarkcakes-onlineschool.teachable.com/courses/category/Free%20Courses
มุมมอง: 1 758
วีดีโอ
Layering and coating a cake with ganache
มุมมอง 2.2K4 ปีที่แล้ว
Learn how to layer a small cake and coat it with ganache
White Chocolate Ganache - How to make
มุมมอง 11K4 ปีที่แล้ว
Make delicious white chocolate ganache for coating cakes under fondant.
How to make Italian Meringue Buttercream
มุมมอง 2.1K4 ปีที่แล้ว
This is my new favourite recipe for all my buttercream cakes. It's silky smooth and so delicious, and is also perfect for piping on cupcakes and making piped flowers. For a PDF recipe, head my online school zoeclarkcakes-onlineschool.teachable.com/p/italian-meringue-buttercream
Rose Bud Tutorial
มุมมอง 15K4 ปีที่แล้ว
In this tutorial simple quick tutorial, you'll see how I make my rose buds. For the full 'Modern Sugar Rose' class, head to my online school zoeclarkcakes-onlineschool.teachable.com/p/classic-sugar-rose
Modern Sugar Rose Promo - Online Class
มุมมอง 8934 ปีที่แล้ว
Discover how I make my popular sugar roses in this in depth online class. To find out more and to enroll, head to my online school zoeclarkcakes-onlineschool.teachable.com/p/classic-sugar-rose
Promo for Pretty Sugar Peonies - My New Online Class
มุมมอง 1.1K4 ปีที่แล้ว
Learn about what I cover in my new online sugar flower class all about peonies. To purchase the full class and to find out more information, head to my online school zoeclarkcakes-onlineschool.teachable.com/p/pretty-sugar-peonies
Crap
Can you please explain why?
What gumpaste are you using? Thank you!
Through your video, I now know how to make a proper calyx. Thank you very much for sharing. You are an amazing teacher 😊
such an amazing find. Thank you Zoe
Your channel is a bit of a hidden gem. It took a lot os searching, but
Wow! so happy to come across your channel Zoe.
Thanks Joan. Glad you liked it.
Beautiful rose bud. Thanks for sharing.
😲 where did you get that electric stove top thing that’s so cool !!!!
It's a SMEG Ceramic cooktop. x
Hi, many thanks for the tutorial, I love it! I would like to try your recipe, but like Clare I have a question about egg sizes. To clarify, could you let us know how much your eggs weigh (in shells) please? Thankyou.
Hi Deborah, Around 60 -63g x
@@zoeclarkcakes Ah that's great Zoë, that's fabulous. I know egg sizes can vary drastically in size and it won't make a great deal of difference unless making large quantities, but I weigh and measure accurately for best results. UK med eggs are between 53-63g and large 63-73g (in shells). I'm planning to make your sponge and italian meringue buttercream shortly. Many thanks Debs
Hi Zoë, many thanks for sharing and I've just downloaded the recipe from your online school. However, I have a question regarding egg sizes as I'm aware they're different depending where you are in the world. Are your recipes for Australian sized large eggs and if so, should we substitute with medium sized British eggs? Many thanks Debs
Hi Deborah, I would just add an extra egg:) xx
@@zoeclarkcakes Thanks
Hi It's Beautiful!!! What's the cone made of
Hi! It’s a polystyrene ball covered with gumpaste and formed into a cone shape. X
Demasiado Bella y Talentosa. Mi admiración Total. Un Fuerte Abrazo desde Venezuela🇻🇪
Love, Love, Love
Thanks for sharing. Where I can buy the cutters?
You can by them from any cake decorating shops really. these are from Squire's Kitchen. And Sugar Art Studio for the calyx x
You used 5 large egg whites in this recipe, is that Australian large eggs? What size or how many would you recommend for the UK?
How much butter fo you need?
Hi there, It's 500g. x
Hi Satya This would be enough to fill and coat an 8 inch cake make of 4 layers - about 5” tall in total. X
Thank you very much. What size cake can I decorate with this much of ganache - I'm looking at 2 8 inch pans...music's a bit full on repetitive...may be I've no taste!
Great video, thank you. I fear I would tear my fondant if I were quite rough on it with the tools! Do you use Renshaw please? (Sue, NZ)
Hi Sue, You need to use gum paste- a harder icing that doesn't tear like fondant does when its rolled thin x
Great detailed video, thanks 👍
Zoe: I have never been disappointed with anything you have ever taught. Everything has always been a winner, and every cake celebration a beautiful memory. You know what you’re teaching, and you teach well. As for the IMBC, always a hit! Never will go back to using plain old frosting again? Thank you!
That's so kind for letting me know.xx
It’s so exciting to see you on TH-cam! I watched your Craftsy course at least a dozen times. It was SO helpful!
It’s so good you made your TH-cam channel. Am an ardent fan of your work ❤️❤️
Thanks so much x
♥️♥️