I’ve made this many times too,actually corn starch no need to be sief,and gelatine I just mix it with water let it be about 2-3 minutes,room temperature,then microwave it,and liquid can be replaced as cream cheese or pure milk. When the piping dough too hard I usually add cream cheese or corn Sirup to make it softer,it’s really convenient ,since I have this I don’t use white bean paste anymore
@@hanidahalim4408 Hi! I have mentioned in the description box below how to store left over cream. Kindly check it out. Left over cream can be refrigerated.
Thankyou, I am excited to try this, I love the flexibility I can see. Does the cream blend seamlessly if I put a few colours in to the piping bag and does it work well with striping the piping bag? Thanks again!
Thank you! The cream blends seamlessly when you colour it prior to adding it into a piping bag. I suggest you blend the required colours before you add it into the piping bag as striping the colours isn't that easy with this cream. Colours may look uneven. Hope this information helps you 😊
Hi Ann! I used heavy cream because it has higher fat content. You may use fresh cream if it has fat content between 20-25%. It should be mentioned on the package - ingredients.
Well I haven't used agar agar in any of my recipes so I can't really comment how it will work. Not sure if it will provide the stability of gelatine. As in this recipe gelatine is the main ingredient that provides the flexibility and structure to the flowers when you pipe. You may have to do a trial to check it out!
@@bhavanisri8515 sorry dear! 😕 I haven't used agar agar in any of my recipes. Hence I cannot recommend gelatin can be replaced with it. You may have to try and test on that... 🤔
Hi! I have mentioned in the description box below on how you can store the left over cream. Kindly check it. I have also mentioned tips and notes for the same. 😊
Hi Nikki! You cannot use it to cover cakes, reason being chantyflex cream is quite firm and flexible cream. It won't spread easily like other frostings. Hence it is perfect for piping flowers alone where you need the flowers to stand out without losing shape. Even taste wise I prefer other frostings over chantyflex cream. Hope this info helps you. 😊
Off course it taste good! 😊 It taste like light custard. But for frosting a cake I do not recommend it cause of it's texture. It is not easily spreadable like other frostings.
Hi Alba! Yes you can substitute sour cream with full fat greek yogurt. I feel the amount of powdered sugar I used is quite the exact sweetness. It isn't that sweet once all the ingredients combine. Please do not reduce the sweet and condensed milk level but you may adjust the powdered sugar as per your preference. Thank you for watching! 😊
Nope, not an ideal choice for frosting the cake at all. It's not that frosting consistency. Also taste wise, I would say it's better to use buttercream or whipped cream to frost the cake. I do like that, frost the cake with whipped cream and arranged piped chantyflex flowers on it.
If you freeze, the flowers will turn hard but if you refrigerate it won't. It will still be flexible. Also the flowers are very stable and flexible at room temperature.
You can store the remaining chantyflex cream in a zip lock bag and pop it in the freezer. When you need it, just take it out of the freezer and microwave for 20 secs burst of intervals. Just to make the cream soft. I have mentioned this in my tips and notes in the description box below. Also if you like to know more, please check out my cake decorating tutorial using chantyflex cream. I explain how to mix colours and pipe flowers with it. th-cam.com/video/r61lyFkpPo8/w-d-xo.html Hope this helps. 😊 Feel free to ask.
Hi! If you do not refrigerate gelatin, it will not achieve it's full strength. Gelatin firms up quickly and becomes stronger as you refrigerate. It is for this reason jellies, mousse cakes or any dessert recipes using gelatin are refrigerated. Gelatin even if left outside will firm up slowly but it will not give the desired results you are looking for if it's not refrigerate. Gelatin is the main ingredient that gives chantyflex flowers shape, flexibility and stability. Hence please refrigerate gelatin for atleast an hour before melting. Hope this information helps you. 😊
I’ve made this many times too,actually corn starch no need to be sief,and gelatine I just mix it with water let it be about 2-3 minutes,room temperature,then microwave it,and liquid can be replaced as cream cheese or pure milk.
When the piping dough too hard I usually add cream cheese or corn Sirup to make it softer,it’s really convenient ,since I have this I don’t use white bean paste anymore
Thank you for the information and for trying out the recipe. 😊
Hi..glad to see your comment.. can I know how long it last, and should be keep in the fridge or just room temperature..?
@@hanidahalim4408 Hi! I have mentioned in the description box below how to store left over cream. Kindly check it out. Left over cream can be refrigerated.
Okay...many thanks for help.. btw nice video and recipe..❤️
Thank you ❤️😊
দারুণ হয়েছে ❤❤❤❤❤
Thank you for the recipe and detail instruction.
You're welcome! 😊
Thank you for sharing
You're welcome 🤗
Keep it up. Love ur video..
Thank you 🤗
Tnk u for sharing
You're Welcome! 😊
Thankyou, I am excited to try this, I love the flexibility I can see. Does the cream blend seamlessly if I put a few colours in to the piping bag and does it work well with striping the piping bag? Thanks again!
Thank you! The cream blends seamlessly when you colour it prior to adding it into a piping bag. I suggest you blend the required colours before you add it into the piping bag as striping the colours isn't that easy with this cream. Colours may look uneven. Hope this information helps you 😊
Thanks for the additional info! Very appreciated!
@@lisaflower5994 you're welcome 😊
hi @BakeandToss , what would be a good substitute for sour cream and full fat yogurt if both are not available? thanks
I don't see another replacement for these... probably you need to experiment with another ingredient to find if the results are the same.
Hi there, the Chantyflex Cream indeed luks amazing to pipe flowers..May i ask if v can substitute heavy cream with just regular fresh cream?
Hi Ann! I used heavy cream because it has higher fat content. You may use fresh cream if it has fat content between 20-25%. It should be mentioned on the package - ingredients.
@@BakeandToss Thank u vry mch☺️
@@BakeandToss u'v just gt a new subscriber🙋...binge watching ur videos ..lukng frwrd fr more👍
Thank you dear! Stay connected 🤗🙏
@@BakeandToss Sure will👍
Perfect, Can l make with agar agar ?
Well I haven't used agar agar in any of my recipes so I can't really comment how it will work. Not sure if it will provide the stability of gelatine. As in this recipe gelatine is the main ingredient that provides the flexibility and structure to the flowers when you pipe. You may have to do a trial to check it out!
@@BakeandToss I want to know the same mam.. as I bake only vegetarian cakes.🥺
@@bhavanisri8515 sorry dear! 😕 I haven't used agar agar in any of my recipes. Hence I cannot recommend gelatin can be replaced with it. You may have to try and test on that... 🤔
Wow... thnq. How is the taste mam???
You're Welcome! Chantyflex cream taste like light custard or soft cheese. 😊
Hi thanks for the shares, but can you kindly advice how do we store the amount of leftovers Chantyflex cream pls tq again
Hi! I have mentioned in the description box below on how you can store the left over cream. Kindly check it. I have also mentioned tips and notes for the same. 😊
@@BakeandToss oh gosh sorry I must have mis reading it, Big thanks Sis❤️🇸🇬❤️
@@shifahifah5925 No problem! 😊
Hi, if I don't have immersion blender, what alternatives would you recommend? Thank youu
You can use a normal blender jar to blend the ingredients. 😊
Thank you, you earned a new subscriber here! 💗
Thank you. 🤗❤️
Thanks so much for the v
You're welcome 😊
Is that plain condensed milk or sweetened condensed milk?
Sweetened condensed milk
Hi, thank you for the great tutorial. Is it OK to use favoured powder sugar? Looking forward to trying this 😊
You're Welcome! Yes you can use flavored powder sugar if you like. 😊
@@BakeandToss Thank you 😊
Can this be used for covering cakes?
Hi Nikki! You cannot use it to cover cakes, reason being chantyflex cream is quite firm and flexible cream. It won't spread easily like other frostings. Hence it is perfect for piping flowers alone where you need the flowers to stand out without losing shape. Even taste wise I prefer other frostings over chantyflex cream. Hope this info helps you. 😊
@@BakeandToss does it taste good though?
Off course it taste good! 😊 It taste like light custard. But for frosting a cake I do not recommend it cause of it's texture. It is not easily spreadable like other frostings.
Well explained thank you let me subscribe 🌺
Thank you dear! 😊🙏
Can I substitute sour cream with yogurt and reduce the amount of sugar since I only like light sweet taste? thank you for sharing the recipe
Hi Alba! Yes you can substitute sour cream with full fat greek yogurt. I feel the amount of powdered sugar I used is quite the exact sweetness. It isn't that sweet once all the ingredients combine. Please do not reduce the sweet and condensed milk level but you may adjust the powdered sugar as per your preference. Thank you for watching! 😊
@@BakeandToss since it's like custard cream, I assume that it will not be easy for cake frosting, isnt it?
Nope, not an ideal choice for frosting the cake at all. It's not that frosting consistency. Also taste wise, I would say it's better to use buttercream or whipped cream to frost the cake. I do like that, frost the cake with whipped cream and arranged piped chantyflex flowers on it.
Hi! New subscriber here...how do you store the piped flowers? And how many days shelf life of the piped flowers? Looking forward for your answer...
Hi! Piped flowers can be refrigerated for 3 to 5 days. Hope this information helps you. 😊
Can I use homemade condensed milk instead of ready-made.؟
Hi Hanaa! I'm not sure how thick the homemade condensed milk will be hence it's better to use the ready made one.
@@BakeandToss hi toss, Can sour cream be replaced with yogurt?
Yes, Greek yogurt can be used.
Please. What if I don't have sour cream. Is there any alternative?
Try full fat greek yogurt. The point is to use full fat cream. Hope this helps 😊
Do the flowers get hard once on the cake?
If you freeze, the flowers will turn hard but if you refrigerate it won't. It will still be flexible. Also the flowers are very stable and flexible at room temperature.
@@BakeandToss thank you soooo much.❤️
You're welcome! 🤗
How do you store it
You can store the remaining chantyflex cream in a zip lock bag and pop it in the freezer. When you need it, just take it out of the freezer and microwave for 20 secs burst of intervals. Just to make the cream soft. I have mentioned this in my tips and notes in the description box below. Also if you like to know more, please check out my cake decorating tutorial using chantyflex cream. I explain how to mix colours and pipe flowers with it. th-cam.com/video/r61lyFkpPo8/w-d-xo.html Hope this helps. 😊 Feel free to ask.
How does it taste tho?
It taste like very light custard.
What haooens if we would not refrigerate the gelatine before melting?
Hi! If you do not refrigerate gelatin, it will not achieve it's full strength. Gelatin firms up quickly and becomes stronger as you refrigerate. It is for this reason jellies, mousse cakes or any dessert recipes using gelatin are refrigerated. Gelatin even if left outside will firm up slowly but it will not give the desired results you are looking for if it's not refrigerate. Gelatin is the main ingredient that gives chantyflex flowers shape, flexibility and stability. Hence please refrigerate gelatin for atleast an hour before melting. Hope this information helps you. 😊
You cannot store it in the fridge?
You can store it in fridge up to a week. Any longer it is better to store it in freezer to increase it's shelf life.