This is the first time I've seen this technique and I'm in awe! I'm a pretty confident home cake decorator, but this looks too tricky for me. I admire the time you took to make this incredible cake.
Thanks Lisa :) It is a bit of a finicky one this cake! Definitely requires time and patience, but totally worth it in the end! With a bit of practice I'm sure you'd do great at it! :D
It turned out gorgeous! I have been wanting to try this. I made the stencil out of butcher paper....thought it would stronger. Now just got get enough nerve to try it. Love your work MK
Thank you so much! :) And ahh nice one! I would love to hear how you go with the butcher paper if you find the courage to try this out :D. I am sure you will do awesome!
Is it normal shed a tear after watching this ? 🤣 baking is my favorite thing to do and i love love to imagine i can learn to to this too !!! Thank you!! 💕
I like it that you show even the messy aspects of the process. It makes it more relatable especially to home bakers like me 😄 hehe. Thank you. Beautiful cakes!
quik tips to help those following MK,.... use one panel at a time, use strong paper and use non sharp bench tool to help secure ganache panels into the side of cake before chilling it. This will help you feel more in control of final product.
after this I will probably open a business selling silicone molds for origami cakes. you just have to place the cake in the middle and just have to pour the ganache, wait until hard. mousse cake?
The way you explain every step so clearly makes your tutorials easy to flow and maybe attempt ;-) Just adore your cakes they are beautiful, thank you for sharing x
Love this. So well explained. I have to make a wedding cake for my daughter and the onesa she wants are so far above my skill level as a home baker but with your help, fingers crossed. Now just got to find a tutorial with semi circle bars of chocolate around the edge, like a floral design!!
Wooww...!!! 😘💕😍This was amazing and unbelievable.. It's my first vdo of urs and it was just inspiring me in lots of ways...!!!🤩🤩💖 Thank you..❤️❤️. And it's my first origami vdo too..💜💜💜
We used to fold papers like this n then cut them to make some extremely beautiful Christmas decors I never knew I'll ever used it on a cake wow I'll try this .
Heya! I haven't tried this myself, but I would go for a 1 parts heavy cream to 3 parts chocolate ratio for dark chocolate. Would love to hear how you go if you try it out!
Hey dear! Can you do a baking video means can you show us how to bake first! A video with some good and easy tips? Thank you for these! These are really helpful 😁 ❤️
Hi such a beautiful cake. I have red candy melt so do I put my candy melt using the same ratio to make a ganache or can you just melt the red candy melt n pour into the oragami mold?
Hi there! Yep so you can make the ganache with the candy melts using the same ratio, and I haven't tried with just chocolate, but you may get away with just pouring the candy melts into the mold too (my only worry is that the paper may be harder to pull off!) :)
Thanks Simran! Yes you can though I haven't tried this myself. The ratio I would try would be 1 part heavy cream to 3 parts dark chocolate. Would love to hear how you go! :)
Hi there! I have had others try with buttercream and it does work but the only difference is there are more holes which appear in the final product because of the air bubbles in the buttercream. Still looks cool though but the ganache has a cleaner finish :)
Its pretty creative must say.. Thanks for sharing. However! The reason I am sending in this comment is that you are Totally Outstanding in the way you presented the whole tutorial. Every point covered and well explained. You are Excellent in every way, with a very pleasant disposition and also your tone , pitch and overall voice modulation too was very soothing which is not so in most videos. I just subscribed. I want to know that if One makes this pattern with Brown Chocolate Ganache what should be the ratio of cream and chocolate, please do respond as I want to make this for my sons birthday on May 17th . Thanks a lot.
Hi there! Thank you so much for your wonderful comments, you are too kind! I'm so glad to hear you're enjoying the content :D. In terms of using a dark chocolate instead, I haven't tried it myself but I would try a 3:1 ratio of dark chocolate to heavy cream and see how you go :)
Thank you so much! :D And yes you may be able to use parchment paper, I just wasn't sure if it would be strong enough. Would love to hear how you go if you try it out :)
Absolutely gorgeous technique! Thank you so much for all your detailed instructions! I just had a quick question, is regular printing paper deemed food safe? (just wondering if I do this for clients) Thank you!
Hi there! Thank you so much for your kind words, I'm so glad to hear you enjoyed the tutorial :D. And that is a great question! I don't think printing paper has an official FDA status (similar to things like tissue paper, serviettes etc), but from the quick research I've done, it seems fine as long as there is no ink or greasy substance that is used on it. In this case, because the ganache is so thick and doesn't change the texture of the paper when we first pour it on, and then when we spray the water to remove it the ganache is so firm that there's no chance for the paper to mix with the ganache, I think it's okay. Please do let me know if you come across anything which says otherwise :)
@@sanaalam1982 you're welcome! And hmmm I am not so sure about this as I've never tried this before. Perhaps acetate sheet would work better with American buttercream if you don't mind having the accordian pleats slightly larger. Would love to hear how you go if you try it out! :D
Very nice video. As noted in the previous comment, you show us the areas that are a little messy and areas where we might have problems. I have never tried this origami technique, but I plan to. Your instructions have been a great help. Thank you very much. 🍰🤍
Thanks so much Rukhsaar! And hmmm unfortunately I don't think it'll work very well for whipped cream cakes as the cream is too soft and won't set as firmly as you need. Sorry about that!
Hi there... your cakes are sooo beautiful... just one doubt...if i wanna make this origami design out of dark chocolate, is the choc:cream ratio still the same
Thank you so much Hana! And for dark chocolate, I haven't actually tried it myself but the ratio would be different. I'd try a 1:1 ratio of heavy cream to chocolate for dark chocolate :)
@@CakesbyMK actually i tried it with dark chocolate but failed miserably... i used dark compound chocolate in 4:1 ratio... everything was fine until.i poured it to the a4 paper.. the oil started separating making it difficult to spread the chocolate... 😥😥😥
@@ItsmeHana ohh no! This could be because of 2 reasons - 1 is that there wasn't enough cream in the mixture (for a dark choc ganache you will need more cream than a white chocolate ganache) and 2 is that the ganache was overheated which causes the oil to separate. Remember to really gently heat your ganache :). You can save oily ganache by gently heating it up and adding in more cream as you mix it and it should come back together :)
Hi there! :) Baking paper may work although I've never tried it, and you want to make sure you're using a good quality baking paper that isn't too thin. For ganache I usually use Cadbury white chocolate which has about 23% or more cocoa solids in it :)
Hi there! Good question! So this is actually a ganache which has a little cream in it, which makes the outside layer slightly softer at room temp. So if the cakes been out of the fridge for over an hour or so, then it should be fine to cut without a warm knife :)
Thank you so much :D. Hmmm I have never tried it with baking paper, and I did contemplate trying it but I was worried it wouldn't be strong enough. If you do try it out I'd love to hear how you go! :)
I was wondering the same thing. Thinking about how to stabilize it further, also maintaining the approximate width. Measure the approximate circumference of cake, laying “flat” the origami to slightly longer than the needed length. Then using a box package tape (clear would be best) and lay strips of tape across the length of paper, so to add rigidity to the shape, scraping lightly over the tape to get a bond. Then flipping it over, ready for the ganache spread. Voila!
I love that you show even the messy parts because a lot of people skip that out like removing the small pieces of paper
i know right!! makes me feel less frustrated!
Happy wedding day 💝💝💝 to send you a new wedding supplies for you to send me 😊
You're so professional that you even added the credit to the original cake designer. Thank you.
This is the first time I've seen this technique and I'm in awe! I'm a pretty confident home cake decorator, but this looks too tricky for me. I admire the time you took to make this incredible cake.
Thanks Lisa :) It is a bit of a finicky one this cake! Definitely requires time and patience, but totally worth it in the end! With a bit of practice I'm sure you'd do great at it! :D
This cake has so much work to it. I could never, but it’s beautiful!
Haha yep - a lot of patience required! But worth the effort :)
she explains every step so clear!!
you gurl 😘
That's why fancy cakes worth being Expensive
Am I the only one who can listen to this delightful woman say “ganache” all day?
That is soooo pretty 💖 And I love that you gave credit to the original creator, not enough people have your level of integrity 💖
It turned out gorgeous! I have been wanting to try this. I made the stencil out of butcher paper....thought it would stronger. Now just got get enough nerve to try it. Love your work MK
Thank you so much! :) And ahh nice one! I would love to hear how you go with the butcher paper if you find the courage to try this out :D. I am sure you will do awesome!
Is it normal shed a tear after watching this ? 🤣 baking is my favorite thing to do and i love love to imagine i can learn to to this too !!! Thank you!! 💕
Allahumma barik you are so sweet and generous with your techniques. May Allah swt put baraqah in your cakes, lovely work once again Mashallah 🥰
I like it that you show even the messy aspects of the process. It makes it more relatable especially to home bakers like me 😄 hehe. Thank you. Beautiful cakes!
quik tips to help those following MK,.... use one panel at a time, use strong paper and use non sharp bench tool to help secure ganache panels into the side of cake before chilling it. This will help you feel more in control of final product.
This is gorgeous! You explained it so well, thank you!
You are such a good teacher. Love your tutorials.
Wow that’s a lot of precise work ... amazingly done and so well explained . Thank you so much!
Thank you for putting your quantities up. I really enjoyed how you talk about each step.
What a beautiful cake! It must have been so satisfying taking off the paper to reveal those lovely folds!
Thanks so much Jo :). And yes it sure was! A bit anxiety provoking too because you're hoping it all comes off well xD
Pretty!want to know if can use same way with buttercream?
Goals! I’m making this for my birthday. Thank you for this, it’s very in depth 💜
I love all your videos, this cake is gorgeous.
after this I will probably open a business selling silicone molds for origami cakes. you just have to place the cake in the middle and just have to pour the ganache, wait until hard. mousse cake?
That sounds super cool! A mousse cake would be awesome in an origami design too!
already available in market...search for origami PVC mould for cake...it's available on amazon...
For such a techniqual design, u explained it so well. Gosh i just love ur page and ur work🤩🤩👏🏾👏🏾👏🏾❤❤❤
Hey MK, love the cake and your videos😊.
The ratio of white chocolate to heavy cream you used. Does it stay firm for a bit longer in hot weather?
The way you explain every step so clearly makes your tutorials easy to flow and maybe attempt ;-) Just adore your cakes they are beautiful, thank you for sharing x
Thank you so much Helen that means a lot! I am so glad to hear that you're finding the tutorials easy to follow :)
Very impressive. We’ll Done 👏👏
Love this. So well explained. I have to make a wedding cake for my daughter and the onesa she wants are so far above my skill level as a home baker but with your help, fingers crossed. Now just got to find a tutorial with semi circle bars of chocolate around the edge, like a floral design!!
I love the way you have showed this tutorial and covered every bit. Not many would go into this detail. I shall try making this :)
Very pretty cake! You make it look easy.
Wooww...!!! 😘💕😍This was amazing and unbelievable.. It's my first vdo of urs and it was just inspiring me in lots of ways...!!!🤩🤩💖 Thank you..❤️❤️. And it's my first origami vdo too..💜💜💜
We used to fold papers like this n then cut them to make some extremely beautiful Christmas decors I never knew I'll ever used it on a cake wow I'll try this .
Your attention to detail is amazing!!! ❤❤❤❤❤❤
I like the way she does the top of the origami layer better than people who fill the mold to the top with ganache
Creative n thus awesome 💕👌
Amazing technique I’ve seen for the first time. Very well explained. Thanks for sharing.
Hi MK, love your work.
Can you please tell me the ratio for dark chocolate ganache?
Heya! I haven't tried this myself, but I would go for a 1 parts heavy cream to 3 parts chocolate ratio for dark chocolate. Would love to hear how you go if you try it out!
Thankyou so much... will try n let you know for sure😊 love how you explain everything😇
@@CakesbyMK Hi MK, do you measure by grams for your ratios?
So much work but so worth it! I double charge double for this!
So beautiful 💗💗 very talented 😍😍😍
Absolutely love your cake vids! So creative and talented m’A
Did u turn the paper around and pour the ganache on the side without the tape
Hi there! Nope I poured it on the side with the tape on it :)
Hey dear!
Can you do a baking video means can you show us how to bake first!
A video with some good and easy tips?
Thank you for these! These are really helpful 😁
❤️
I want your baking vedio
Means base cake vedio please.
Hi there! Yes absolutely! Will keep this in mind for future videos. Thanks for the suggestion :)
@@CakesbyMK nice
Hi what do you use for the base layer of your cake?
Can you use candy melts or only white chocolate ganache? Doesn't it melt at all with the cream in
Hello you can use any paper or you use baking paper
Hi such a beautiful cake. I have red candy melt so do I put my candy melt using the same ratio to make a ganache or can you just melt the red candy melt n pour into the oragami mold?
Hi there! Yep so you can make the ganache with the candy melts using the same ratio, and I haven't tried with just chocolate, but you may get away with just pouring the candy melts into the mold too (my only worry is that the paper may be harder to pull off!) :)
@@CakesbyMK thanks I'm using acetate sheets so hopefully that's better to pull off
@@CakesbyMK thank you so much. I used red candy melt n just microwaved it n put it in the ascetate sheet n it worked it held hard
I'm so glad to find your channel. The cake looks so good and elegant👍😃. Thank you for the tips💕😊
Awesome👍👍👏👏👏👏
Killed it❣️🔥
This is so beautiful. I'm going to try it for my moms birthday. Idk if my printing paper is "A4". Is parchment paper a good substitute??
It looks amazing MK! Can't wait to try this 😍
Beautiful can't wait to try 😊☺️
SOOO glad I came across your channel!! My daughter and I love to bake and I cannot wait to share this with her.
Wooow 😍😍😍 I love it
I love all your videos
Your voice is so comfortable
♥️♥️♥️
I really love your videos and your creations. You’re super talented wow😍!
But the way you say ganache just gives me goosebumps😳
Thank you so much! :D And hahaha that's so funny xD
Can you use baking paper instead of paper ?
Beautiful work thanks for shating 🙂
This is very interesting. I must try this. Very beautifully done by the way. Congratulations.
Beautiful....will try this .....can we make this by dark chocoalte ganache n milk chocolate ganache thn what will be the ration ....can u plz tell
Thanks Simran! Yes you can though I haven't tried this myself. The ratio I would try would be 1 part heavy cream to 3 parts dark chocolate. Would love to hear how you go! :)
Mam i tried ...i have sent you pics on fb
Thank you
Can I use the same ratio of cream and chocolate to make chocolate ganache for a chocolate tart or not?
Hi. Thanx for your video. Can i use butter cream icing to do this?
Hi there! I have had others try with buttercream and it does work but the only difference is there are more holes which appear in the final product because of the air bubbles in the buttercream. Still looks cool though but the ganache has a cleaner finish :)
Simply wonderful. Congratulations. Many greetings from Germany. Cheers Moni
wow, it is so nice work, is it just normal printing paper?
Thank you! And yes it is just regular printing paper :)
I love your videos!!! You are so talented!! Looking forward to seeing more! Love from Pakistan 🇵🇰❤️
Yes I’ve been enjoying so much watching the way you make and listening you explain 😍thank you so much!
So glad to hear that! :D
Its pretty creative must say.. Thanks for sharing. However! The reason I am sending in this comment is that you are Totally Outstanding in the way you presented the whole tutorial. Every point covered and well explained. You are Excellent in every way, with a very pleasant disposition and also your tone , pitch and overall voice modulation too was very soothing which is not so in most videos. I just subscribed. I want to know that if One makes this pattern with Brown Chocolate Ganache what should be the ratio of cream and chocolate, please do respond as I want to make this for my sons birthday on May 17th . Thanks a lot.
Hi there! Thank you so much for your wonderful comments, you are too kind! I'm so glad to hear you're enjoying the content :D. In terms of using a dark chocolate instead, I haven't tried it myself but I would try a 3:1 ratio of dark chocolate to heavy cream and see how you go :)
@@CakesbyMK Thank You So Much.
GENIALE! L❤VE IT! WAUW! 👌🥰👍
Hi, beautiful cake. Can't we use parchment paper or butter paper instead of regular printing paper?
Hi Reena! I haven't tried with them myself - I was worried they wouldn't be strong enough, but would love to hear how you go if you try it out :)
@@CakesbyMK can i use this on the cake that cover with swiss buttercream or must the cake cover with ganache??
Absolutely Gorgeous! Can you use parchment paper instead so it doesnt stick?
Thank you so much! :D And yes you may be able to use parchment paper, I just wasn't sure if it would be strong enough. Would love to hear how you go if you try it out :)
Very beautiful
A lot of patience needed
Very beautiful cake , I'm learning from you thank you so much
Such a beautiful design, you're so talented. Love your work.
Absolutely gorgeous technique! Thank you so much for all your detailed instructions! I just had a quick question, is regular printing paper deemed food safe? (just wondering if I do this for clients) Thank you!
Hi there! Thank you so much for your kind words, I'm so glad to hear you enjoyed the tutorial :D. And that is a great question! I don't think printing paper has an official FDA status (similar to things like tissue paper, serviettes etc), but from the quick research I've done, it seems fine as long as there is no ink or greasy substance that is used on it. In this case, because the ganache is so thick and doesn't change the texture of the paper when we first pour it on, and then when we spray the water to remove it the ganache is so firm that there's no chance for the paper to mix with the ganache, I think it's okay. Please do let me know if you come across anything which says otherwise :)
@@CakesbyMK thank you so much that makes sense. Do you think it would be ok if I used American buttercream?with the paper?
@@sanaalam1982 you're welcome! And hmmm I am not so sure about this as I've never tried this before. Perhaps acetate sheet would work better with American buttercream if you don't mind having the accordian pleats slightly larger. Would love to hear how you go if you try it out! :D
That cake is mind blowing. Stunning
Hi, what kind of food coloring you used? Thanks 😊
Hi there! I used a Chefmaster gel colour :)
Gorgeous cake! Looks so delicious ❤
Is using paper like that food safe?
Wow.. Superb 😍
Very nice video. As noted in the previous comment, you show us the areas that are a little messy and areas where we might have problems. I have never tried this origami technique, but I plan to. Your instructions have been a great help. Thank you very much. 🍰🤍
So glad to hear that! :D
What a beautiful technique!! Thank you for showing us such thorough steps to achieve it! Also how did you manage to keep your sleeves clean 🤣🤣🤣
Thanks so much Mona! And haha although my sleeves managed to stay clean, I must say I did have a sneaky apron change in this video :P
I love the shade of green that it is. Beautiful color!
Hello. You did an awesome work ❣️❗
Does it work with Whipped Cream.? 🤔
Thanks so much Rukhsaar! And hmmm unfortunately I don't think it'll work very well for whipped cream cakes as the cream is too soft and won't set as firmly as you need. Sorry about that!
@@CakesbyMK ohh thank you for replying. I guessed so too.
Hi that is a very good one, but pls what is ganshe ?? and how do I miss it
Hiii mam which paper u used ? Can use butter paper? Where to get ?
Hi Rupali! I used regular A4 printing paper :) butter paper may work too!
Hi. Thank you for the detailed video. If making this with a dark chocolate compound what ratio would I use? Thank you.
Hi Vandana! I haven't tried it myself with dark chocolate but I would use a 3 parts chocolate to one part heavy cream ratio to start with :)
@@CakesbyMK thank you so much. I’ll try it out. 🤗
stumbled into your page on IG and then your youtube. thank you so much for this artwork. though tricky as you said but i will give it a try
شكرا لان كاتبته ب عربي ب صندوق وصف 😍🌹
Hi MK! What a beautiful cake you’re making!❤️ I wonder what paper do you use to form the ganache? You’re the best!
Hi there! Ohh thank you so much :D And I used regular A4 printing paper :)
Thank U MK! You’re the best!❤️
Can this technique be used with whipped cream cakes
Hi there! Unfortunately not as whipped cream doesn't set firmly enough. Sorry about that!
Hi there... your cakes are sooo beautiful... just one doubt...if i wanna make this origami design out of dark chocolate, is the choc:cream ratio still the same
Thank you so much Hana! And for dark chocolate, I haven't actually tried it myself but the ratio would be different. I'd try a 1:1 ratio of heavy cream to chocolate for dark chocolate :)
@@CakesbyMK actually i tried it with dark chocolate but failed miserably... i used dark compound chocolate in 4:1 ratio... everything was fine until.i poured it to the a4 paper.. the oil started separating making it difficult to spread the chocolate... 😥😥😥
@@ItsmeHana ohh no! This could be because of 2 reasons - 1 is that there wasn't enough cream in the mixture (for a dark choc ganache you will need more cream than a white chocolate ganache) and 2 is that the ganache was overheated which causes the oil to separate. Remember to really gently heat your ganache :). You can save oily ganache by gently heating it up and adding in more cream as you mix it and it should come back together :)
Can we use baking paper to make the mould? and what grade white chocolate is good? for e.g. Callebaut chocolate has different grades
Hi there! :) Baking paper may work although I've never tried it, and you want to make sure you're using a good quality baking paper that isn't too thin. For ganache I usually use Cadbury white chocolate which has about 23% or more cocoa solids in it :)
Hi just wondering since it's hard chocolate would it be difficult to cut? Do you need to warm your knife to cut?
Hi there! Good question! So this is actually a ganache which has a little cream in it, which makes the outside layer slightly softer at room temp. So if the cakes been out of the fridge for over an hour or so, then it should be fine to cut without a warm knife :)
@@CakesbyMK thank you for the very clear explanation I'm going to try this in the morning I've set my alarm ... I hope I'm successful
Love your work .You have made it look so simple. I'm going to try it thanks .Be blessed
Wow so beautiful 😍❤️🔥
Beautiful cake, I'm definitely going to try this technique as you describe, Thank You for sharing!
Beautiful!...Please can parchment paper be used for the template insead of A4 paper?.
Thank you so much :D. Hmmm I have never tried it with baking paper, and I did contemplate trying it but I was worried it wouldn't be strong enough. If you do try it out I'd love to hear how you go! :)
I was wondering the same thing. Thinking about how to stabilize it further, also maintaining the approximate width. Measure the approximate circumference of cake, laying “flat” the origami to slightly longer than the needed length. Then using a box package tape (clear would be best) and lay strips of tape across the length of paper, so to add rigidity to the shape, scraping lightly over the tape to get a bond. Then flipping it over, ready for the ganache spread. Voila!
I love that she gives credit to the person she got the idea from
You did a great job girl I love that you shared all the imperfections
Bellísimo trabajo.... gracias 🙏🏾
What ratio would you use for a milk chocolate ganache?
Hi there! I haven't tried it with a milk chocolate ganache, but I would start off with a 3 parts chocolate to 1 part heavy cream ratio :)
Do you ever tap the tray lightly to remove any air bubbles?
Yes this a great way to get rid of air bubbles :)