HOW to make VELVET texture RASPBERRY MINT mini cakes | CAKE O'CLOCK
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- เผยแพร่เมื่อ 4 ก.พ. 2023
- * Please turn on subtitles for detailed description *
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INGREDIENTS
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RASPBERRY MOUSSE (8x mini cakes)
50 g raspberry puree
15 g icing sugar
1.5 g gelatin (220 bloom)
10 g water
50 g heavy cream
LEMON-MINT CREME (8x mini cakes)
30 g sugar
25 g lemon juice
35 g eggs
0.5 lemon zest
1.5 g gelatin (220 bloom)
5 g mint leaves
30 g butter
MINT SPONGE (32x32cm)
20 g mint
110 g spinach
120 g eggs
150 g flour
6 g baking powder
110 g sugar
70 g vegetable oil
CUSTARD-BASED MINT MOUSSE (8x mini cakes)
270 g milk
0.5 lemon zest
60 g sugar
60 g egg yolk
18 g cornstarch
6 g gelatin (220 bloom)
225 g heavy cream
10 g mint leaves
VELVET MIX
100 g white chocolate
200 g cocoa butter
opt oil soluble food color (pink and green)
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Excellent you are and excellent the cake is thank you for sharing.
@@JerryXp-md9rv thank you!🫶
Absolutely FANTASTIC!
Thank you!
Сколько труда! Мама мия!
wow look beautiful
Thank you sm for showing the process
You are welcome🫶
Beautiful
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!
Beatiful!
Thank you❤
Wow❤
Awesome!!
Thanks for sharing❤️
I'm happy you like it💖🫶💚
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 👍❤️
Это ооочень вкусно! Сочетание просто супер! Благодарю за рецепт❤️Теперь точно приготовлю,все что Вы даете на канале
Я очень рада!🫶 готовьте с удовольствием!
Penuh kesabaran tk tinggi bikin cake ini awesome
Super 👍👍👍👍👍👍
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!
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.
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.
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👌🏻
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.
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!
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👌🏻.
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😊
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👌🏻
What spray gun do you recommend for the velvet effect please?
In this video I use Wagner ~ 2.5 mm nozzle size
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💖💚
How many degrees vervet mix is used? thank you :)
I don't measure the temperature- once is melted you can use it
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 ask for the velvet spray. Does it compound / couverture white chocolate? Thank yoh
I use Callebaut white chocolate couverture + cocoa butter.
@@cakeoclockkw thank you 🥰
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
Здравствуйте! Подскажите пожалуйста,если у меня желатин силой 180,его надо больше?
Да, умножить на коэффициент 1.2
@@cakeoclockkw большое спасибо за ответ🩷
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 .
Hi chef what is the brand name of your silicone shape please
These cakes were assembled in the silicon molds designed by Dinara Kasko
What mold do you use?
This mold designed by Dinara Kasko.
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.
Where can we find the silicone molds ?
This mold is by Dinara Kasko, you can check her website
👌🥰💥🌹🙏🇬🇪