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Wow! From one pastry master to another 😊 This was a great video showing how you sculpted, painted, packed, transported and executed the grand reveal of Amaury’s head… bravo!

Love the lightness of the roses

Please just say recipes with teaspoons tablespoons cups instead of millimeters simple

I just discover your channel and I feel it’s my lucky day Thank you for sharing this video I subscribed and 👍👍👍👍👍

I just discover your channel and I feel it’s my lucky day Thank you for sharing this video I subscribed and 👍👍👍👍👍

Did not work for me...

You are from the same country our former first lady, Melania is from! 😇🥰

Beautiful! 💕

Where did you get the mini wrench?

Lindo demais parabéns

What is the green stuff you put in the microwave?

Very nice recipe Thanks

Hi again. Can you tell me. What is waffle paper. ( is it rice paper )

Hi. This tutorial is great. Can you set this in a patterned silicone mat.

Can i add gold dust to the Mixture to get that deep gold? Or do i paint it after when its cooked?

❤❤❤❤❤❤❤❤❤❤❤❤❤

can i do it with aluminum foil?

Good job

I love the result it is so pretty , it is the recipe I;ve been looking for , but I must have done something wrong the lace has a very unpleasant odor , any idea what I did wrong. I wanted to use this on a wedding cake in October.

Do you have a template for the orchid ?😊

what if I don’t add the chocolate? would that work?

Beautiful,thank you❤

It's beautiful, I just wouldn't call it a cake.

It’s easy to pasteurise an egg in its shell using a Sous Vide Cooker which maintains a selected water temperature. A large egg can be pasteurised when heated to 135F/57C for 1.25 to 2hrs.

Thank you

The best and simple lace recipe so far😍👍👌👏💐 Thank you very much, and your Medusa looks fantastic too 😅

Can we add this to buttercream cakes or will it melt on the buttercream?

I liked your video--but Why not just get an inexpensive Sous Vide machine Easy peasy

Wonderfully recipe, however, my mixture dries out too fast and i am forced to apply the mixture on rapidly for it to set. It becomes a messy situation. I stay in Johannesburg, South Africa and its currently winter. Its dry here. Should i add another teaspoon of glycerine? I am also using 70% dark chocolate. Its a wonderful recipe, but i just wish it wouldn't dry out so fast. I need time to spread over my mat.

Amazinggggggggg 👏 🤩 😯

Thank you. just what I needed to know. Much appreciated.

Thanks for the tips! And oh my Ure Gorgeous!!

Thank you so much for giving me the measurements in tablespoons and ounces

What is “waffle paper “?

Thank you for share! ❤❤❤❤❤

That is amazing!

Love this!! Sehr gut!!!

NB: 40 mls isn’t 3 Tablespoons, 45 ml is 3 Tbsp

What brand of gelatin and where can I buy it?

Hi. Looks like such an easy recipe 🤗 I’ll give it a go with the next cake. What’s the brand of the powder colours please?

I don’t think it matters what temperature the inside is. The salmonella will only be on the shell.

thank you very much,i relly the lesson the rose is gprgeous and

Thanks so much this really helped me! 😊

Could you do this on baking paper? It may come away as a single sheet then??

1 cup should be 250ml everywhere, which makes 4 cups in one metric Liter. It also makes it easy to mark out 1 cup, 1/2 cup, 1/4 cup etc. in a container, using water and a scale. 1 cup is 250g of water.

Great video! Does the fabric stay soft and flexible or does it harden if left out to dry?

You have a beautifull hands

What do you mix in with the icing before you microwave it please.

How do you prepare the gel?

Wow...when you peeled the silver lace off the mould it looked stunning. Great skill & recipe that doesn't need baking & the leftovers cab be melted again. Very impressive