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Robert Harwood
เข้าร่วมเมื่อ 26 ธ.ค. 2012
Two tone fondant cookie debosser tutorial. Keeping it simple where possible.
My process for getting the most out of my cookie debossers with two tone fondant.
มุมมอง: 11 269
วีดีโอ
Two tone Fondant cookie debosser tutorial, finer text.
มุมมอง 4.7Kปีที่แล้ว
My method for two tone fondant with a cookie debosser. Use a reasonable sized script if there is writing, use oil, and clean the debosser every couple of toppers.
Gold Easter egg gifts.
มุมมอง 1092 ปีที่แล้ว
Use affordable but tasty chocolate eggs. I’ve got Cadbury eggs. Dip them in edible metallic gold powder colour (I used Vivid brand super gold with a little silver in it). Dry brush the colour in and the excess powder off. Royal ice the greeting on with a number 1 round tip. Allow to dry then wrap in cellophane. :) If I had more time I’d add flowers or pressure piped bunnies, but these are suppo...
Chocolate Geo Bunny Topper with BWB moulds.
มุมมอง 6932 ปีที่แล้ว
Using BWB 3 piece chocolate moulds to make a Geo Bunny topper. Coloured with Vivid edible metallic colour. I’m too time-poor to edit things well, so this is pretty much a real time video. But the info is solid and I tried to keep the waffle to a minimum :)
2021 in cakes and toppers
มุมมอง 2582 ปีที่แล้ว
For obvious reasons a lot less cake and fewer classes in 2021 and I had an adorable distraction, but still had some fun cakes and toppers.
Using BWB chocolate skull moulds to decorate a cake.
มุมมอง 4552 ปีที่แล้ว
Using BWB chocolate skull moulds to decorate a cake. These bleed when smashed… they’re filled with a sphere of frozen raspberry reduction and a mousse. The cake is decorated using only sourcream white chocolate ganache with has been coloured black, red, white and grey then used to cover the cake, layer up ganache stencils and used as a drip. Ganache recipe: 3.5 parts white chocolate to 1 part f...
Rosemary focaccia recipe, perfect crunchy base, fluffy bread. Forced rise method.
มุมมอง 1343 ปีที่แล้ว
Rosemary Focaccia Ultra fast rise using a basin of water Savoury focaccia topped with olives and semi dried tomatoes. INGREDIENTS 500g Plain Bread & Pizza Flour - Strong, high protein plain flour. 400ml luke-warm water 250g punnet of mini roma cherry tomatoes 3 sprigs of fresh rosemary Maldon sea salt flakes or murray river salt flakes 1 and 1/2 cups of extra virgin olive oil 2 cloves of garlic...
2020 in cakes
มุมมอง 1153 ปีที่แล้ว
2020 in cakes and modelling chocolate and food. The beginning of the year feels like a lifetime ago. We were super lucky in Western Australia to have been relatively isolated from Covid. We had a lockdown early and everything stopped. But bounced back quickly, I’m surprised how much I did in 2020 after so many cancellations. It was great to be able to be part of the online cake community and de...
Fairy floss glitter drops for cocktails
มุมมอง 6K3 ปีที่แล้ว
Fairy floss glitter drops for cocktails or sparkling wine
How make and colour modelling chocolate and make a modelling chocolate swan.
มุมมอง 9543 ปีที่แล้ว
Make and colour modelling chocolate and how to make a modelling chocolate swan. This is from a live demo for the Cake Decorators' Association of Victoria.
Fast chocolate witch figure with moulds and modelling chocolate from Caking all over the World
มุมมอง 2623 ปีที่แล้ว
Fast figurine modelling chocolate sculpting using basic moulds and armature. This was from the Caking All Over The World event on the 3rd of October 2020 on Cakeflix. You can watch the other demonstrators from the day on cakeflixofficial for a while and then later over at Cakeflix.com
5 minute fast faux pho
มุมมอง 673 ปีที่แล้ว
The “I’ve given up on real food” 5 minute meal I cook a lot more than I probably should. I’ll happily cook a soup for 15 hours but a lot of days we have veggie faux pho... dried instant beef flavoured pho noodles. Open packet, dump noodles, seasonings, and oil into a big bowl. Chop in some kailan, bok Choi or Choi sum, shred in some carrot, some green spring onion, some shredded capsicum and op...
Modelling Chocolate Rose Pop Tutorial
มุมมอง 1.5K3 ปีที่แล้ว
How to make a Modelling Chocolate rose pop.
Fast black fondant recipe
มุมมอง 5673 ปีที่แล้ว
Fast black fondant recipe 825g pure icing sugar weighed and sifted. 50g Cocoa 2.5 flat tsp cmc/tylose powder (5 tsp of the budget cmc like cake craft brand. If using high concentration powder like rainbow dust then start with 2.5 tsp and add more as needed, but 2.5tsp should be enough). 6.5g actiwhite - Egg white powder 49g water 105g corn syrup 1/2 tsp glycerine 62g melted snow creme, crisco o...
Pork roast with perfect crackle easy method
มุมมอง 663 ปีที่แล้ว
Pork roast with perfect crackle easy method
Modelling Chocolate Rose Tutorial from the Cakeflix caking all over the world Live event
มุมมอง 1.1K4 ปีที่แล้ว
Modelling Chocolate Rose Tutorial from the Cakeflix caking all over the world Live event
Fast Modelling chocolate orchid - live stream test for Cakeflix caking all over the world event
มุมมอง 3074 ปีที่แล้ว
Fast Modelling chocolate orchid - live stream test for Cakeflix caking all over the world event
Modelling Chocolate Tutorial - Unicorn Armature sculpt
มุมมอง 4.2K4 ปีที่แล้ว
Modelling Chocolate Tutorial - Unicorn Armature sculpt
Creamy chicken risotto recipe- my favourite things risotto
มุมมอง 914 ปีที่แล้ว
Creamy chicken risotto recipe- my favourite things risotto
How to make paper or cellophane piping bags
มุมมอง 5824 ปีที่แล้ว
How to make paper or cellophane piping bags
Colour theory- the real primary colours - edible version
มุมมอง 6054 ปีที่แล้ว
Colour theory- the real primary colours - edible version
Fondant recipe The slightly less kneading needed version Pastaline Maxi Sfogly fondant sheeter
มุมมอง 1.4K4 ปีที่แล้ว
Fondant recipe The slightly less kneading needed version Pastaline Maxi Sfogly fondant sheeter
Sweet! 😁👍🏻
I'm a pastry chef, and I'm really pleased I found this tutorial! Thank you so much. You really need to do more 😊
These are edible as well as gorgeous
I'm so glad I found you just wish it was much sooner. This is perfect for me as I have a terrible time with royal frosting. Looking forward to learning more
Gorgeous they look so real💖
How to make modeling chocolate paste
What is your counter made of?
Can we use vegetable oil? Because cornflour and shortening doesn’t work for me 😩😩
I’ve tried conflour, oil, NOTHING WORKS for me 😢😢😢😢
SAME
De costa rica gracias
Con que lo pega es agua ?❤
Yes, just water and the heat from your ands is enough.
❤❤❤
Thank you for a clear video! Do you prefer to use a particular brand of fondant? The cookie stamp company I have purchased from suggest regular supermarket Queen brand rtr. I am looking forward to trying the debossing method with sunflower oil, as the company I purchased from suggest corn flour and I have had an afternoon of absolute frustration with intricate cookie stamps that I can't seem to get fondant to stick into.
Queen is great, the small bags of Bakels pettinice work well too. I try to avoid overly oily brands and will adjust the texture of whatever fondant I have with a few droplets of water until it is similar in texture to the Queens brand one.
Can this method be used with modelling chocolate?
Excellent tutorial. Others that I have seen only use corn flour and it doesn't seem to work well.
I’m so going to try the oil I struggle with the cornflour also, thanks
I have been following other instructions using corn flour but not working for me. Are you using vegetable oil please ?
Yes, sunflower oil. Cornflour does not work for 2 tone.
Hey man! What is the white powder you are dusting with? Thanks!@@robertharwood9787
Oh thank you 😊 Gotta try the oil ❤
Cool!! The most realistic wafer paper rose I've ever seen. She is beautiful !!!.
This is underrated
Looks amazing 🤩
This recipe saved me!!! It's so good I can't thank you enough! It doesn't tear or get that ugly elephant skin unlike the store bought fondant I paid a kings ransom for or the many many recipes I have tried from the internet. Always involved lots of foot stamping, screaming, howling and throwing myself on the bed in tears. I have scoured the net for a good recipe.... little did I know there was a doozy right here at home. Love ya work
Lol, that’s the best review ever. Thank you :) I’m pleased it works well for you.
Hi cute bunny. Are you not tempered chocolate?
Prettttyyy shinnyyy!
BEAUTIIFUL AND HELPFUL Thank you so much
My best video ever! Thank you so much ❤️
Thanks for this tutorial. I love peony’s. I made the flower, my stick went through the flower because it got so heavy & I didn’t let it set enough 😅. I pushed the rice krispy back down and added more pink dust to cover up lol. Now I’m concerned about putting that weight on top of the cake 🤔
Perfect!!!
Amazing
How to make the modelling chocolate.....
Could you do a review on the roller please 🙏 I’m thinking of buying one. Thank you 😊
I Am right now attempting to make this unicorn. Excellent tutorial and I totally understand how you feel. Everytime you said "like you care" It cracked me up. Your honesty is priceless. You care. But when you make a cake so often, you just get tired of it or that moment. Ofcourse you care. Thank you for pushing True and still finish this tutorial for us. You are Amazing. Greetings from the Netherlands
Now that it's done, how do you use it and store it? How long can it sit out? Or does it need to be in a cool room? Thank you.
In the unlikely event it’s going to be eaten just room temperature in a box it will be fine for about a fortnight. Otherwise if it’s purely ornamental just out in the open it will survive months and months. I have had one on display in the open on my bench for 2 years and it still looks good :)
What do you prefer, modelling chocolate or gum paste? Or sugar
I prefer modelling chocolate because it’s so much faster. But for competition work or for things I’m making ahead of time noting beats a good gum paster wired flower. :)
Beautiful 😍
"hey which molds do you want" "i forgor 💀"
Hi , you said you use a syrup that you get from Asian supermarket. What is called? I love working with modelling chocolate but paying price of corn syrup is crazy.
It’s Korean made corn syrup. Sometimes it’s sold as “white” corn syrup. There’s a few different brands and they’re all good. I prefer the Korean version because it’s alcohol free unlike the Karo which can have alcohol in it from the vanilla flavour. It means the resulting modelling chocolate more inclusive. Korean grocers and some Pan-Asian supermarkets will stock it.
Amazing tutorial thank you for sharing!! Can you please list how many petals for each sizes ? Thank you
Thank you very much for this tutorial which I love to see more from 😊 How thick is your wafer paper....I saw that there are different sizes.
magenta rose red orange yellow lime green spring green cyan blue indigo purple(violet)
Great video. I might try making this instead of the fondant/gumpaste as this is much lighter. Thank you.
Hermosa!! Por favor me podrías mandar la reseta de la masa 🙏
Wow
But you can make cyan and magenta. You can’t make yellow, and that red isn’t even spot on. neither is the blue. The only reason the blue is like that is because cyan is a type of blue. So technically, it’s still blue. I hate this sort of thing. They are both the primary colours. As an artist I know they are all used in different mediums instead of there being one true primary colour.
You’re more or less correct but it depends on the kind of art you’re doing. I still use the art style red blue yellow for basic stuff that uses natural pigments, but they don’t make up a full enough spectrum of colour. As a fine art painter I still get infuriated by watercolour pallets and ranges of oils and acrylics that don’t contain an untinted magenta style pink or an untinted bright sky blue (cyan). It makes it impossible to mix all the colours I want especially purples and warm bright greens. When I incorporate the CMY colour theory into what I have available to me my art is less muddy and colours I want are a bit easier for me to achieve. With Traditional red, yellow, blue Mmixing blue and red makes a muddy, more maroon purple than the bright purple that I want. With a bright purple (assuming it’s not included in the paint range) I can go on to tint or tone it to get exactly what I want. In reality I use edible powder colour for most of my bulk chocolate and sugar flower work, and in my polymer clay work too (the edible bit is moot at that point lol). I buy red because real red pigment is always going to be chemically superior to one that is made as a subset of two other colours. With food however and some art knowing that magenta- hot pink and yellow make red allows me to colour correct more accurately when mixing dyes and pigments for buttercream and chocolate. If it’s too orange, adding just a bit of magenta pink will knock it back into the red side of the colourwheel. I also buy bulk yellow, bright blue, hot pink, white and black and I can make any colour I need using them. In traditional painting art terms being stuck with Prussian blue, pthalo blue and a cerulean that is usually heavily toned make life harder for me but starting with or incorporating a cyan or bright sky blue when possible I can get a cold or warm blue and all the other shades, tints and tones I need with combos of black white and pink and yellow. when I am working with the more traditional colour wheel I can tweak it how I want more effectively without the colours getting muddy by using the CMY colour wheel. It’s not possible to create a bright sky blue cyan colour (untinted) without a lot of effort. But all the variations of blue are achievable starting with a pure and true cyan. You are absolutely correct however, the CMY system breaks down in real life with real artist oils and acrylics, similar to why it struggles with the colourmill range. True cyan/sky blue is rarely sold without a white tint, the closest colour available is usually over tinted cerulean. Similarly in art circles magenta is almost always a more more red/purple than a true unadulterated hot pink magenta. The traditional colourwheel works because of how paints are made using the limitations of real life pigments. But incorporating true CMY colour theory really does augment the traditional RYB and make it easier and fast to get brighter truer colours. With art it’s ultimately subjective, use whatever works best, but it’s also really fun and useful to incorporate other approaches and can really help :) I’m grateful that copic markers have hundreds of colours available and that most good oil paint, acrylic and watercolour companies make enough options to make it less relevant. But especially when starting out it’s great to be able to reliably get the colours your want or a close approximation with just a few colours without having to buy dozens of colours.
You did a great job explaining and demonstrating. Thanks.
Not boring to watch at all... it is very interesting to watch you and I'm learning a lot. Thank you for your videos..
I have made this up exactly the way you have said to but I used half the measurements 450choc to 100 corn syrup and it really dry and crumbling, is there anything I can do to fix it?
Could be the cocoa butter content or brand of chocolate. When it’s crumbly I warm it up slightly and knead in a few droplets of water at a time until it’s not crumbly any more. :) Hope it comes back together for you:)
They are beautiful Robert
How many petals for the shape
So beautiful! A great tutorial!
You are amazing!!! Your video absolutely saved the cake I did for my daughter’s wedding! I replayed your video for the first 3 animals I did and went with it step by step! After that I replayed it and just listened to your voice. You had such a calming effect!! I could not have accomplished what I did without you!! I now need to do a John Deere tractor with hay bailer. I am trying to figure out the armature! Suggestions?!? I would love to send you pictures what I did but don’t know how to do it.