Your glaze was way too hot, which is why your edge is almost uncovered, as the hot glaze melted it and the glaze slid down. I see this happen quite a bit. Cool your glaze to 34C (93F) from center to edge in its pouring container before you pour.
The glaze temperature was about 34-37 but here I made so thin so that the mousse won’t be covered with thick glaze which I don’t like. But thanks for your advice, really appreciate it 🙏
@@MasAwansydney so shiny colour . Did you use milk chocolate here ? White chocolate & red colour combination not turn out that bright colour that’s why I’m asking. Plz reply. Thanks 🙏
Nice👍
Thank you 🙏
Bravo 👍👍👍👍👍👍❤❤❤❤
Gracie 🙏
Quedo precioso el color ♥️♥️ podria poner los ingredientes y cantidades? Por favor
I used americolour super red
Your glaze was way too hot, which is why your edge is almost uncovered, as the hot glaze melted it and the glaze slid down. I see this happen quite a bit. Cool your glaze to 34C (93F) from center to edge in its pouring container before you pour.
The glaze temperature was about 34-37 but here I made so thin so that the mousse won’t be covered with thick glaze which I don’t like. But thanks for your advice, really appreciate it 🙏
@@MasAwansydney so shiny colour . Did you use milk chocolate here ? White chocolate & red colour combination not turn out that bright colour that’s why I’m asking. Plz reply. Thanks 🙏
@@sadiaafrin9366 the results are depend on the quality of ingredients.
Cara penyimpanan cakenya bagaimana ya kak? Dia bertahan suhu ruang apa tidak?
Hi there, klo bisa Di suhu dingin ( 14 derajat ke bawah ) , kulkas lebih bagus.
Готовте такой торт каждий день Передайте Бабушке Маши от Людмилачькі, Заплатить 50тисячь грн.
Right