Beautiful! Man, I wish I could make these, but I doubt hubby would like seeing hundreds of dollars in new baking equipment, lol. Naaa, he wouldn’t care. He’d totally eat them!
Hi I have usually seen velour recipe of 100g white chocolate with 100g or cocao butter. In this recipe you have used 100g white chocolate and 200g cocao butter. Do you mind letting me know what the benefit would be
You can definitely adjust the ratio of chocolate and cocoa butter to your preference. In this video I work with 1:2 ratio because more cocoa butter in velvet mix gives me a finer coating (and the smaller crumbles which personally I prefer more). The shape of this mold is quite intricate and it is easier to overspray it, especially for beginners. So to avoid the risk of getting thick coating I recommend to use 1:2 ratio when covering complex geometric shape cakes. I also gives some explanation about Velvet mixture in the description under this video - th-cam.com/video/Z9-pR11BIqM/w-d-xo.html&ab_channel=CakeO%27Clock Thank you!
Hi, your work is really beautiful. I was looking for more information on the community section about the Wagner spray gun you use but couldn't find anything. Could you be so kind and let me know the exact model name of Wagner you are using? I'm about to make a purchase😊 Thanks in advance
Hi, yes I didn`t mention the model number because I do not remember it (there is no info on a spray gun itself🙃) but the model does not really matter. However, I googled it for you and it seems like mine is Wagner 0529015/0529013. Yet again - you don`t have to buy exactly the same brand/model spray gun for yourself, just choose the one which fits your needs the most. Thank you!
@@cakeoclockkw Thanks a lot for the info given. Maybe I'll go for the QX2 Control Spray Model and for what you mentioned (no info in the spray gun itself only logo in the back of the tool) I think yours is the Control Spray Gun with the Control Finish Nozzle. Maybe this info can be helpful for others as me looking for a spray gun😊
Thanks for your beautiful video, iam learning how to make velvet but in US really difficul to find cocoa butter, i can interchangeably to normal butter? please tell me which ingredients i can interchangeably with cocoa butter? Thank you again🙏🏻
@@camilla1257 In my opinion, this product is irreplaceable in this case. I heard that some people try to replace cocoa butter with coconut oil. You can try this too. Nowadays, almost any product can be bought online. For example, the company Chef Rubber - specializing in the production of colored cocoa butter is located in US. There are many places online where you can buy its products, you just have to enter a request in Google.
I don't know your spray gun model but you can always try . If it's an air brush with small size nozzle (0.3-0.5) - try to start making this texture only with melted cocoa butter . If the nozzle is bigger than 0.8 - you can use the same ratio mix as I mentioned in video. Also there are more info regarding equipment in my community section. Thank you!
It should be oil/fat soluble food colours (not the water soluble ones). They also known as oil blend or candy colours. The colours could be in different forms: gel, paste or powder. Just make sure you use fat/oil soluble colours to colour cocoa butter and/or chocolate.
amazing! thank you for sharing💚💗 can I store the colored mixture,sponges and compot in freeze? how many days or monthes? what is the brand of gloves do you use? which the web site that you buy Original spry gun?
Sure you can keep all leftovers in your freezer. The сhelf life depends on your storage conditions.. let`s say 3 weeks. You can store the velvet mix at a room temperature for as long as the shelf life of the ingredients allows. I bought gloves and a spray gun at the local shops.
Please turn on subtitles for the detailed description 😊. The spray gun cups are filled with a warm mixture of melted cocoa butter and chocolate. When you spray this mixture onto a frozen surface of a mini cake, the droplets change their state from liquid to solid, forming a textured surface👌🏻.
You should use portable cooler bag with cold ice packs (or frozen bottles of water) during the cake transportation and it is a MUST during summer season. And remember that mousse desserts must always be kept in the fridge (after you deliver them) - before serving .
@@lyudachuvashova в краскопультах по типу Вагнер ( как тот, что я использую в данном видео), к сожалению, зачастую нет возможности регулировать силу воздушной струи. Поэтому он не подходит для велюра мелких деталей декора и/или легковесных/маленьких пирожных. Некоторые краскопульты подобного плана (например, модель Wagner Flexio 2500) имеют кнопку регулятора контроля скорости воздушного потока, и там можно настраивать. Если в вашем инструменте такой опции нет, то все, что вы можете сделать - это регулировать направление струи (если велюрить сверху, то пирожное не должно улетать) и регулировать подачу краски. Как вариант - пробуйте клеить пирожные глюкозой или тримолином к подложке, либо изобретайте какие-то опоры. Например, шоколадные полые шары, чтобы не улетали насаживают на шпажки.
@@lyudachuvashova еще пробуйте увеличить расстояние между пирожными и краскопультом. Улетают обычно только самые маленькие изделия. Вы или каких то малышей велюрили, или просто с непривычки близко поднесли и испугались😊. Верните непослушных на место, а сами чуть отойдите. Еще пару попыток и вы найдете правильную позицию/ наклон. Удачи!
@@cakeoclockkw ага , малыши по 4,5 см длина и около 3 см высота . Пришли формы не те что заказывала :( . Да сегодня попробовала уже лучше, но есть к чему стремиться ! Да , уже посмотрела что наклон и движение краскопультом нужно делать. Спасибо, буду учиться. У вас очень красивая страница и красивые работы! Эстетика вдохновляет!спасибо за обратную связь
I'm lucky to make a box cake😂 just made one and the top got burnt a little but I sliced it off and it's going to be fine❤ it's my own birthday cake. I'm 70 today❤
Проясните пожалуйста еще такой момент: Лимонно мятный крем варим до 39 градусов,но далее указано-«когда крем остынет до 45» Я забыла уточнить сразу это и варила до 60 градус(на свой страх и риск🙂) до скольки градусов все же варить?
Я, видимо, опечаталась в субтитрах. Сейчас исправлю - спасибо! Все "кислые" кремю обычно готовы на температуре 79С, в то время как с нейтральной кислотностью кремам может потребоваться немного больше времени/градусов 82-84С. Ориентируйтесь всегда также на консистенцию, если крем загустел, на лопатке от пальца остается след ( если провести поверх), значит ваш крем готов. Если варить дольше - яйца скоагулируют/свернутся. Термометр помогает ориентироваться на начальном этапе, когда глаз еще не наметан.
Hello in the video u show on screen say 100g chocolate and 200g cocoa butter but the written recipe is the opposite. May i know which one is correct 🙏❤
Thanks for letting me know, I corrected the typo in the written recipe under the video. In this video I use 200 g cocoa butter and 100 g chocolate for velvet mix.
Wow! Amazing job. I bet those cakes are delicious as well as good looking!
Сколько труда! Мама мия!
Excellent you are and excellent the cake is thank you for sharing.
@@JerryXp-md9rv thank you!🫶
Это ооочень вкусно! Сочетание просто супер! Благодарю за рецепт❤️Теперь точно приготовлю,все что Вы даете на канале
Я очень рада!🫶 готовьте с удовольствием!
🎉❤lindo trabalho. Parabéns
Penuh kesabaran tk tinggi bikin cake ini awesome
Absolutely FANTASTIC!
Thank you!
Beatiful!
Thank you❤
Beautiful! Man, I wish I could make these, but I doubt hubby would like seeing hundreds of dollars in new baking equipment, lol. Naaa, he wouldn’t care. He’d totally eat them!
wow look beautiful
I'm studying to become a pastry chef and you are SO inspiring! Thank you so much for your videos, your creativity is amazing!
Thank you so much for your kind words. I wish you good luck in your studies and a success on your career path🎂🎂🎂
I m from India
Thank you so much for your videos your creative is 👍❤️
Awesome!!
Thanks for sharing❤️
I'm happy you like it💖🫶💚
Super 👍👍👍👍👍👍
Beautiful
Hi I have usually seen velour recipe of 100g white chocolate with 100g or cocao butter. In this recipe you have used 100g white chocolate and 200g cocao butter. Do you mind letting me know what the benefit would be
You can definitely adjust the ratio of chocolate and cocoa butter to your preference. In this video I work with 1:2 ratio because more cocoa butter in velvet mix gives me a finer coating (and the smaller crumbles which personally I prefer more). The shape of this mold is quite intricate and it is easier to overspray it, especially for beginners. So to avoid the risk of getting thick coating I recommend to use 1:2 ratio when covering complex geometric shape cakes. I also gives some explanation about Velvet mixture in the description under this video - th-cam.com/video/Z9-pR11BIqM/w-d-xo.html&ab_channel=CakeO%27Clock Thank you!
Скажите пожалуйста какие оттенки цветов от colour mill вы используете? 😊
@@margaritaleunissen425 тут или вообще? У них все жирорастворимые красители хорошие. В этом видео, вроде бы, были - лайм и hot pink
Wow❤
Hi, your work is really beautiful. I was looking for more information on the community section about the Wagner spray gun you use but couldn't find anything.
Could you be so kind and let me know the exact model name of Wagner you are using? I'm about to make a purchase😊 Thanks in advance
Hi, yes I didn`t mention the model number because I do not remember it (there is no info on a spray gun itself🙃) but the model does not really matter. However, I googled it for you and it seems like mine is Wagner 0529015/0529013. Yet again - you don`t have to buy exactly the same brand/model spray gun for yourself, just choose the one which fits your needs the most. Thank you!
@@cakeoclockkw Thanks a lot for the info given. Maybe I'll go for the QX2 Control Spray Model and for what you mentioned (no info in the spray gun itself only logo in the back of the tool) I think yours is the Control Spray Gun with the Control Finish Nozzle. Maybe this info can be helpful for others as me looking for a spray gun😊
Thank you sm for showing the process
You are welcome🫶
Thanks for your beautiful video, iam learning how to make velvet but in US really difficul to find cocoa butter, i can interchangeably to normal butter? please tell me which ingredients i can interchangeably with cocoa butter? Thank you again🙏🏻
@@camilla1257 In my opinion, this product is irreplaceable in this case. I heard that some people try to replace cocoa butter with coconut oil. You can try this too. Nowadays, almost any product can be bought online. For example, the company Chef Rubber - specializing in the production of colored cocoa butter is located in US. There are many places online where you can buy its products, you just have to enter a request in Google.
@@cakeoclockkw Thank you so much.. Have a good dayy 🙏🏻🙏🏻
is there a difference between spraying chocolate with that spray gun vs an Iwata gravity spray gun? can you still achieve the same result? thanks
I don't know your spray gun model but you can always try . If it's an air brush with small size nozzle (0.3-0.5) - try to start making this texture only with melted cocoa butter . If the nozzle is bigger than 0.8 - you can use the same ratio mix as I mentioned in video. Also there are more info regarding equipment in my community section. Thank you!
Hi very beautiful art you made🙂 can i ask you, the food coloring you used is the same with gel colouring? Thank you
It should be oil/fat soluble food colours (not the water soluble ones). They also known as oil blend or candy colours. The colours could be in different forms: gel, paste or powder. Just make sure you use fat/oil soluble colours to colour cocoa butter and/or chocolate.
Beautiful Entremet cakes.
Can you tell me the name of the spray gun you have you used? Thank you.
Thank you! In this video I use Wagner spray gun. You can find more info about spraying equipment in the community section on my Channel.
can the cocoa butter and choc mixture go into a normal airbrush if we dont have the one you have
If the nozzle size of your airbrush allows it , then why not👌🏻
amazing! thank you for sharing💚💗
can I store the colored mixture,sponges and compot in freeze? how many days or monthes?
what is the brand of gloves do you use?
which the web site that you buy Original spry gun?
Sure you can keep all leftovers in your freezer. The сhelf life depends on your storage conditions.. let`s say 3 weeks. You can store the velvet mix at a room temperature for as long as the shelf life of the ingredients allows. I bought gloves and a spray gun at the local shops.
Hey what machine do you use for velouring
@@cgncn4369 i use Wagner spray gun in this video
@@cakeoclockkw thanks
How the liquid became with texture? You didnt add any sugar or cacao in the white cup before spraying it pls?
Please turn on subtitles for the detailed description 😊. The spray gun cups are filled with a warm mixture of melted cocoa butter and chocolate. When you spray this mixture onto a frozen surface of a mini cake, the droplets change their state from liquid to solid, forming a textured surface👌🏻.
Can you please share the brand of cocoa butter you used? The one I used didn't work well. Thank You.
I use deodorized cocoa butter by Cacao Barry
Hi i want to know that it we want to deliver this cake in summer to someone it will melt or not
You should use portable cooler bag with cold ice packs (or frozen bottles of water) during the cake transportation and it is a MUST during summer season. And remember that mousse desserts must always be kept in the fridge (after you deliver them) - before serving .
what kind of food coloring you use for velvet mix? thank you
Oil/fat soluble food colours. They are also called candy colours
i meant brand . thank you
Как у вас настроен краскопульт ? И как делать чтоб пирожное не улетало от напора воздуха от краскопульта
@@lyudachuvashova в краскопультах по типу Вагнер ( как тот, что я использую в данном видео), к сожалению, зачастую нет возможности регулировать силу воздушной струи. Поэтому он не подходит для велюра мелких деталей декора и/или легковесных/маленьких пирожных. Некоторые краскопульты подобного плана (например, модель Wagner Flexio 2500) имеют кнопку регулятора контроля скорости воздушного потока, и там можно настраивать. Если в вашем инструменте такой опции нет, то все, что вы можете сделать - это регулировать направление струи (если велюрить сверху, то пирожное не должно улетать) и регулировать подачу краски. Как вариант - пробуйте клеить пирожные глюкозой или тримолином к подложке, либо изобретайте какие-то опоры. Например, шоколадные полые шары, чтобы не улетали насаживают на шпажки.
@@lyudachuvashova еще пробуйте увеличить расстояние между пирожными и краскопультом. Улетают обычно только самые маленькие изделия. Вы или каких то малышей велюрили, или просто с непривычки близко поднесли и испугались😊. Верните непослушных на место, а сами чуть отойдите. Еще пару попыток и вы найдете правильную позицию/ наклон. Удачи!
@@cakeoclockkw ага , малыши по 4,5 см длина и около 3 см высота . Пришли формы не те что заказывала :( . Да сегодня попробовала уже лучше, но есть к чему стремиться ! Да , уже посмотрела что наклон и движение краскопультом нужно делать. Спасибо, буду учиться. У вас очень красивая страница и красивые работы! Эстетика вдохновляет!спасибо за обратную связь
@@cakeoclockkw у меня Вагнер w150 другого не нашла в магазине а доставка долгая
@@lyudachuvashova у меня тоже Вагнер 150
Hi i want to ask for the velvet spray. Does it compound / couverture white chocolate? Thank yoh
I use Callebaut white chocolate couverture + cocoa butter.
@@cakeoclockkw thank you 🥰
Hi chef what is the brand name of your silicone shape please
These cakes were assembled in the silicon molds designed by Dinara Kasko
Uau! 👏👏👏
Здравствуйте! Подскажите пожалуйста,если у меня желатин силой 180,его надо больше?
Да, умножить на коэффициент 1.2
@@cakeoclockkw большое спасибо за ответ🩷
What mold do you use?
This mold designed by Dinara Kasko.
I'm lucky to make a box cake😂 just made one and the top got burnt a little but I sliced it off and it's going to be fine❤ it's my own birthday cake. I'm 70 today❤
Happy birthday!💐
@@cakeoclockkw thank you so much! Your cakes look delicious, thanks for sharing how to make them!
Beautifully done. How do you keep the leftover of the colored mixture?!!! Is it usable for next times?
Sure! If you have leftovers you can melt it again, add colour (if necessary) and reuse it👌🏻
Where can we find the silicone molds ?
This mold is by Dinara Kasko, you can check her website
Проясните пожалуйста еще такой момент:
Лимонно мятный крем варим до 39 градусов,но далее указано-«когда крем остынет до 45» Я забыла уточнить сразу это и варила до 60 градус(на свой страх и риск🙂) до скольки градусов все же варить?
Я, видимо, опечаталась в субтитрах. Сейчас исправлю - спасибо! Все "кислые" кремю обычно готовы на температуре 79С, в то время как с нейтральной кислотностью кремам может потребоваться немного больше времени/градусов 82-84С. Ориентируйтесь всегда также на консистенцию, если крем загустел, на лопатке от пальца остается след ( если провести поверх), значит ваш крем готов. Если варить дольше - яйца скоагулируют/свернутся. Термометр помогает ориентироваться на начальном этапе, когда глаз еще не наметан.
Благодарю за такой развернутый ответ❤️решила сохранить этот рецепт,десерт супер💖💚
V nice pic
What spray gun do you recommend for the velvet effect please?
In this video I use Wagner ~ 2.5 mm nozzle size
Hello in the video u show on screen say 100g chocolate and 200g cocoa butter but the written recipe is the opposite. May i know which one is correct 🙏❤
Thanks for letting me know, I corrected the typo in the written recipe under the video. In this video I use 200 g cocoa butter and 100 g chocolate for velvet mix.
How many degrees vervet mix is used? thank you :)
I don't measure the temperature- once is melted you can use it
👌🥰💥🌹🙏🇬🇪