Very impressive. I love the different techniques and textures. I don't think I could replicate it because I'm a hands on type of learner but I love your designs such much I'll try. Thank you for sharing and keep on caking 💜
hello Mary :) I use baking sheet or parchment paper attached to 200gsm cardstock using thin double sided tape. Taped horizontally on entire withd or long side of the rectangle. Full length of tape on 1cm from top edge, middle & 1cm from bottom rows. I needed 1cm away to create sharp point folds. Ideally support is required at strategic fold points. Taller cakes would need 4 rows. Another one I tried on a small cake is thick acetate - I placed mine on low in the oven over metal shapes to create the effect I needed. Hope these help?
The original origami cake artist said in her instagram that she uses normal office A4 paper, tape several sheets together for needed length and she uses ganache instead of plain chocolate. Thank you for showing your method!
@@sophisticakesbymary oh, it was from one of her "ask me a question" story feed. so if she didn't save it to highlight, it will only last 24hrs and gone.
Ok, so basically you made a Ganache? 3/1 chocolate to cream ratio? Would it be more suitable to place the butchers paper on say a Jelly roll pan or large cookie sheet, and once covered in the chocolate, maybe lift say one corner at a time maybe an inch or so, an let drop, wouldn't that help get Bubbles out? Doing so periodically as you pour and spread the chocolate should get the bubbles out. I have seen another cake decorator do this with Butter cream frosting & honestly, I think if I try this, I will do it your way!
That's what I do with macarons and chocolate molds but I was afraid to with this because I didn't want to flatten the folds in the paper. Does that make sense? And yes, I did just make a ganache;)
@@sophisticakesbymary I haven't tried doing this origami technique yet, so I am just guessing over. I also have never worked with Butchers Paper before. I mean other then unwrapping pack of meat from the Butcher lol. I know it's a thicker more sturdy paper. But you don't think it would hold up if tapping it while filling it with the ganache? Not hard. I was thinking if in a jelly roll type pan, it would hold it in place. I found mold for origami work on Amazon but when I didn't read it it said that they came in the mail normally broken. Not sure what material it was made of. Lol give it time someone will make a decent mold lol. Oh, hey there is a product that you can buy, mix and make your own molds. Wonder if that works for this as well
I actually bought one of those molds that had the bad reviews. I used it in the previous video with the black pattern about a week ago. It is molded plastic and it worked pretty good. It does come folded in half because it is long and that was the only thing I was too worried about. Holding it on the cake with rubber bands while it hardened did help. As for making a mold, I have dine that with smaller objects in the past, but you kind of have tp press the rubber onto a firmer object and I don't know if the paper could hold up to it? Someone else said that they saw the original creator used just regular A4 paper. Maybe it does work!
@@sophisticakesbymary awe ok cool. The stuff I seen was two liquids, that you mix and pour in a container with an object to make a mold of that object. Let it set up, and then remove it remove the object and you have a mold. I was thinking folding the thicker paper in the pattern, lay in a jelly roll pan or cookie sheet. Maybe tape card stock on the sides to hold the liquids in, then pour it in
I did do that with a previous Origami a while back. But I was afraid it might crack with the smaller folds? I could try again with a thinner sheet maybe.
Hey Mary, thank you so much for these wonderful tutorials. What type of chocolate do you use to make your ganache?
Soooooo beautiful! 😱
Beautiful. Mary you make it look so easy😊
Amazing piece of art
Very impressive. I love the different techniques and textures. I don't think I could replicate it because I'm a hands on type of learner but I love your designs such much I'll try. Thank you for sharing and keep on caking 💜
That is absolutely stunning!
Thank you for your time and generosity!
Ahhh been waiting you to upload origami tutorial!! Thank you Mary!
hello Mary :) I use baking sheet or parchment paper attached to 200gsm cardstock using thin double sided tape. Taped horizontally on entire withd or long side of the rectangle. Full length of tape on 1cm from top edge, middle & 1cm from bottom rows. I needed 1cm away to create sharp point folds. Ideally support is required at strategic fold points. Taller cakes would need 4 rows. Another one I tried on a small cake is thick acetate - I placed mine on low in the oven over metal shapes to create the effect I needed. Hope these help?
Good ideas!
@@sophisticakesbymary I'm only too glad to share what worked for me with my creative inspiration - you :)
Love it Mary❤️❤️❤️
Great tutorial!
The original origami cake artist said in her instagram that she uses normal office A4 paper, tape several sheets together for needed length and she uses ganache instead of plain chocolate.
Thank you for showing your method!
Thank you! I did not see that anywhere;) At least I got the ganache part right:)
@@sophisticakesbymary oh, it was from one of her "ask me a question" story feed. so if she didn't save it to highlight, it will only last 24hrs and gone.
Great design Mary. I’m so amazed how straight and smooth you get your cakes! Great work!
Thanks Alice;)
Love these origami cakes
Next time, use a piping bag to on the paper. Works wonders.
You know, I was wondering about that;)
@@sophisticakesbymary Love your videos. You're really good
How do you pack these large cakes?
Nice 💕
Did my first origami cake for an anniversary. But I used a mold. Your cakes are beautiful
Oh wow didn’t know they have molds for this technique.
What mold did you use please?
Super. 🥰🥰
Ok, so basically you made a Ganache? 3/1 chocolate to cream ratio?
Would it be more suitable to place the butchers paper on say a Jelly roll pan or large cookie sheet, and once covered in the chocolate, maybe lift say one corner at a time maybe an inch or so, an let drop, wouldn't that help get Bubbles out? Doing so periodically as you pour and spread the chocolate should get the bubbles out. I have seen another cake decorator do this with Butter cream frosting & honestly, I think if I try this, I will do it your way!
That's what I do with macarons and chocolate molds but I was afraid to with this because I didn't want to flatten the folds in the paper. Does that make sense? And yes, I did just make a ganache;)
@@sophisticakesbymary
I haven't tried doing this origami technique yet, so I am just guessing over.
I also have never worked with Butchers Paper before. I mean other then unwrapping pack of meat from the Butcher lol. I know it's a thicker more sturdy paper.
But you don't think it would hold up if tapping it while filling it with the ganache? Not hard. I was thinking if in a jelly roll type pan, it would hold it in place.
I found mold for origami work on Amazon but when I didn't read it it said that they came in the mail normally broken. Not sure what material it was made of. Lol give it time someone will make a decent mold lol.
Oh, hey there is a product that you can buy, mix and make your own molds. Wonder if that works for this as well
I actually bought one of those molds that had the bad reviews. I used it in the previous video with the black pattern about a week ago. It is molded plastic and it worked pretty good. It does come folded in half because it is long and that was the only thing I was too worried about. Holding it on the cake with rubber bands while it hardened did help. As for making a mold, I have dine that with smaller objects in the past, but you kind of have tp press the rubber onto a firmer object and I don't know if the paper could hold up to it? Someone else said that they saw the original creator used just regular A4 paper. Maybe it does work!
@@sophisticakesbymary awe ok cool.
The stuff I seen was two liquids, that you mix and pour in a container with an object to make a mold of that object. Let it set up, and then remove it remove the object and you have a mold. I was thinking folding the thicker paper in the pattern, lay in a jelly roll pan or cookie sheet. Maybe tape card stock on the sides to hold the liquids in, then pour it in
Amo❤️😍
Kindly tell me the ratio of ur ganache ?
Can you use waxed paper?
Maybe to line regular paper:) I thought about that too...
terima kasih kak atas tutorial nya moga berkah
Pls try using acetate roll
I did do that with a previous Origami a while back. But I was afraid it might crack with the smaller folds? I could try again with a thinner sheet maybe.
@@sophisticakesbymary ok
Muito lindo
Obrigada por me responder. Gosto muito do teu trabalho. Não durmo sem ver os teus bolos, porque é uma expiração para mim. Adoro 😋
فيديو جميل
1rst like😍😍😍
Craft paper