@@lunabelletheinsane As someone who's attempted a lot of stuff with 'just icing', I think you'd have to be like the world's most skilled icing artist to get your icing to the right stability to hold those sharp edges. Chocolate (or candy melts) seems like the only way to go here.
I love knowing that these cake layers were leftovers from other videos, that makes the whole thing even better. And thanks (again) for not 'making it look so easy' through the magic of video editing, I love seeing the real process and mistakes and learning. And it makes it even better when we see how happy and excited you are when it comes out good!
The final product really looks incredible and I can imagine guests being very confused about how it was made. I wish you had cut into it... I wanted to see the ratio of cake to chocolate because it seemed pretty extreme.
Laurie this looks amazing and such a stunning colour too. This is one of my favourite cake trends to make and I totally get your nervousness when pealing off the paper. I felt exactly the same when I made mine, but it's so satisfying when you see the origami shape x x
It feels nice to see how real this is........no editing mistakes and only showing final results...but she is like the real us who faces all these problem to get a good result cake.......i love how she is true and she is beautiful and the cake too......thank u for this video because i thought this cake is real complicated but now i got the correct video and how origami pattern is made too....thank u for that, it helps me
Hi, just wanted to say thank you so much to have featured my cake. I feel very flattered. You did an amazing job, the cake came out nice :) @theicingartist
Really beautiful! It looks like on some cakes, some of the triangles are hollow (like the yellow one in the front). Is it an illusion or is there another way to do this? The amount of chocolate in this video seemed excessive, less would be more of my style. Maybe it's because Laurie made the origami inside-out (triangles not pointing outwards)?
Awesome tutorial, thank you. I love that you shared all the lessons learned (e.g.: two sided tape with parchment, air bubbles) because that's what saves the frustrations and allows for good planning.
I can't believe you put the extra effort in to touch up the cake and smooth things out. So many content creators would just shoot a different angle or directly skip to the end part with the flowers. Love the work and the transparency! 👏🏻
Late to the show…Black Friday shopping online. You can buy the origami mold from icing inspirations. Relatively inexpensive. Not sure lazy me would want to do all that folding 🤪 I do really love the colour, I’m a blue girl!! And you were soooo excited removing the parchment….too sweet. Don’t you love it when a technique works out!! Just love it…cake is so unique and pretty.
Nice job, Lady! That looks amazing!! Love the sharp edges. Thanks for showing and talking about the realistic time frame and aspects of creating a cake like this. It'll give those of us who are amateurs a much better idea of how much time to set aside to make this.
9:20 Legends say Kevin saw his life flash before his eyes when Laurie looked at him as she thought that HE pushed the salad bowl into the cake. He has not recovered since.
I think the cake turned out absolutely beautiful and I’m always blown away by her work, but did anyone notice that the actual design is inside-out? The triangles are pointing in instead of out, she filled the forms upside down. It’s still a wildly beautiful cake, but I’m surprised that no one in the comments has pointed this out yet
One thing I love about this channel is that you can really see how long techniques take. When we order cakes it can be easy to forget just how much work goes into them.
This is amazing. I love that you do these cake trends as you do tell how difficult or easy these actually are. And this trend is not for the fainted heart.
Incredible! I'd love to see how you cut through that thick ganache. I hope it softens a bit to allow a knife to slide through without ruining all that work.
The cake looks amazing! This may be the prettiest cake I’ve ever seen. I love the geometrical sharp lines. Very satisfying to look at. Laurie is so talented.
This look A-M-A-Z-I-N-G!!!😍 love the colours. I find it easier (and what we did when I worked at the Cheesecake Shop) is to pour the ganache over the cake to cover it. This makes a thin layer of ganache for a crumb coat and makes it less time consuming and easier to cover the cake 🙂
I love how positive & supportive & kind the comment sections on your videos always are, its so well deserved!!! Also it looks amazing, I love seeing you try new things & SUCCEEDING at them!!!
You taking off the paper and being so happy made me smile!! You were so cute with how excited you were it worked! It made me super super excited for you!!!
This cake turned out awesome and you should be quite proud of yourself!! I just love when you try new things...........I’m not a tik tok person, so I would probably never have known about this type of decoration if it wasn’t for you trying it! Props to Kevin for being so so positive in this video. You were stressing and totally needed that. Great job and I can’t wait for another video! 😍❤️🎂
I feel like this is.. From the trend cakes that u did.. This cake was the most successful.. I mean.. Literally no mess ups except the Salab bowl dent but who cares about that.. And no redoing the whole cake.. Just slap some flowers on there and BAMMM.. ART.. BEAUTY.. i feel like this turquoise /teal cake would look pretty good as a second tier on a plain white ganache cake.. It would be a cool wedding cake 💜💜💜💜💜
Omg!!!!!!❤ Didn't believe in the thumbnail😘😘You literally killed it🎉You should definitely make a cookbook and write these techniques because once again you killed it😀And PLZ include Kevin too😍😍
Thank u do so much for sharing. This looks just fabulous 😍 What I like about ur videos is that they r real.. and atleast u dont hide small secrets and flaws like other videos.. I really appreciate that and learn alot from ur tutorials. Be blessed always 🙏 🤩🥰
Good on you for tackling another bit of chocolate science Laurie, and getting such a great result. Not everything labelled "chocolate" will work for some techniques so while you're right that it's a science, please don't be scared of that! Girls and women can and do master science stuff all the time, including the chemistry of baking and food science. The reason the last chocolate you bought is regarded as "the best" is because it has a high cocoa butter content. This isn't a secret, it's right there on the ingredients list! Look for chocolate products that have cocoa butter or cocoa solids as the FIRST listed ingredient, for techniques like this one. If it has sugar listed as the first ingredient, that's compound chocolate, not "real" chocolate, and will give you different results. (Although it definitely has its place for some uses too.) All science involves learning about what something is made of and how those substances behave in different conditions and combinations. Then some trial and error, do some experiments and note your results. That's baking!! So if you're baking, you're already doing science, and it's nothing to fear.
I had a wedding and party cake business in the 80's and 90's then stopped when I moved but want to get back into it and WOW, so many exciting changes...and THIS, I can hardly wait to experiment...sensational and I used to design all my cakes with fresh flowers so I love that last touch!
Oh my goodness, the little montage with her hair blowing in the breeze 😂 I love her so much 😍🥰 This actually helped me problem solve an idea I’ve been trying to hash out for my cookies (I’m not a cake decorator; just a cookier), and now I’m so excited to get back to it!
Get good white chocolate which has cocoa butter, but no cocoa solids. Grades of chocolate are regulated and it is considered chocolate depending on the legal definition.
Chocolate cake is probably the least sweet because chocolate is bitter. And you could do a whipped cream frosting with whatever level of sugar you prefer. Or do an Italian or Swiss meringue buttercream, which include egg whites along with butter and sugar, instead of like an American buttercream which is only butter and sugar, so again not as sweet. You could also make whipped chocolate Ganache which because of the chocolate again isn't as sweet.
Beautiful… but I have questions, are you putting the flower stems directly into the cake? Fresh or Fake Flowers? If fresh, how long can those stems be in before they break down. Is it something you would do right before serving?
hi! just as someone who watches a lot of bakers on youtube, i’m pretty sure they use that green floral tape over the stems before putting them in the cake!!!
Hi Laurie I've been watching you for a few years now, I love the trends you try out. I m inspired to give this a try now, I chickened out when I first saw it done by lilian de silver.. thankyou for the tips on not whipping, I'm in the uk and only ever use callabaut chocolate it's the best.. thankyou. Looking forward to your next inspiring video.😁
This is by far one of my all times favorites. I like different. I do understand that cake artist will run with this idea though. IF I was planning a wedding, I would heavily suggest this design to my future hubs! Thanks for sharing with us another one of your talents. Be safe. Stay well.
I think this cake looks neat, but I'm not sure it would taste the best. I have never seen someone make ganache with water before. Generally they will use milk or cream. I wonder if you'd be able to do this effect with buttercream... I'm not sure why it wouldn't work, because it hardens up in the fridge, and it doesn't usually stick to wax paper, or parchment paper... but I'm not sure if that would work... I definitely think it would taste better. Anyway, it is a neat idea, and it was a good video 👍
This was my first thought too! I work mostly with ganache and for me water + choccy is just one big no... Don't understand why not use cream and just higher chocolate content, so it stays nice and stiff. Also, she's using proper chocolate, I used it several times, it's really good! The cake looks amazing, I must try this technique in the future (but with cream, not water haha).
What gets me about White chocolate is- there is White Cocoa Butter which comes from Chocolate and is technically white chocolate, and then there is White Baking Morsels which is made from Palm kernel oil and everyone wants to call it white chocolate and it has absolutely nothing to do with cocoa products. Being an Industrial Designer, I think will design and make myself a reusable mold so that I can make this cake several times.
You are absolutely correct. I’ve had many debates on my cakey fb pages about this. Cakers not understanding that cheap melting morsels are not chocolate!!!
I LOVE that style. Wow. It's beautiful to me. That thumbnail was on point. Nice job. I hate white chocolate I'm loving your work on that. Gurl, you nailed it. That is stunning.
Not a fan of white chocolate either. I would love that cake done in dark chocolate. You could paint alternating sections in edible glitter to offset it to make the pattern pop.
🙋🏼♀️Hi Laurie, I love all of your videos and the cake is beautiful. However, I’m a big believer that anything you put on a cake should be edible. So I’m curious why do you always putting real flowers 💐 on you cakes and not gum paste flowers, or some other kind of edible decoration? That being said, I CHALLENGE YOU to make a very decorated cake (like with flowers or characters) and make it ALL edible. I hope you take the challenge because I really believe this would be a fun and educational video to watch. Take care, Dee 😊
I’m on the second eps and I already like how supportive Kevin is. All these TH-cam husbands and bfs are so cool man. But the ladies they married are the reason why we subscribed.
What cake trend should I attempt next??? Because I KILLED this one!!! 🏆
Omgg hi
Hi!! I'm your biggest fan!!
Um a geode cake
Yeah you did! Go girl
Turkey 🦃 cakes
I love how her videos don’t even have an intro. Just straight into it. Seriously my favorite thing lol
For real I be skippin those intros
I honestly thought they would make the icing thick and then push the paper in to create that deep origami shape, but this makes sense.
I was thinking the same , what a surprise when she said chocolate
I would think either way would work, honestly. If you wanted to do this with just icing, you totally could.
i thought it was just edible paper stuck around it like she always does
@@lunabelletheinsane As someone who's attempted a lot of stuff with 'just icing', I think you'd have to be like the world's most skilled icing artist to get your icing to the right stability to hold those sharp edges. Chocolate (or candy melts) seems like the only way to go here.
Great to see but trouble when it's time to cut it. It wont cut a nice slice because the chocolate got hard. 😮
I love knowing that these cake layers were leftovers from other videos, that makes the whole thing even better. And thanks (again) for not 'making it look so easy' through the magic of video editing, I love seeing the real process and mistakes and learning. And it makes it even better when we see how happy and excited you are when it comes out good!
We love a non-wasteful queen!! 👑
Kevin saw his life passing in front of his eyes for the second Laurie thought he had pushed a salad bowl into THIS cake
When she said, “My mother”…I thought for a second she was cursing, without actually cursing 😂
th-cam.com/video/_VyUmyb4-9c/w-d-xo.html
LMAO
What in the watpad 😭
THATS MY DADS NAME!?
The final product really looks incredible and I can imagine guests being very confused about how it was made. I wish you had cut into it... I wanted to see the ratio of cake to chocolate because it seemed pretty extreme.
Considering there was virtually no frosting between the layers, I don't think it was too much.
Laurie this looks amazing and such a stunning colour too. This is one of my favourite cake trends to make and I totally get your nervousness when pealing off the paper. I felt exactly the same when I made mine, but it's so satisfying when you see the origami shape x x
hiii sister🤗🤗
Oh my! I love your channel! And seeing this thumbnail, I straightaway thought of the origami cake you'd made❤️❤️
Omg is Lynz ❤️
@@sakurafernandez5552 🥰
@@idkifitsblueorgrey ❤😁
It feels nice to see how real this is........no editing mistakes and only showing final results...but she is like the real us who faces all these problem to get a good result cake.......i love how she is true and she is beautiful and the cake too......thank u for this video because i thought this cake is real complicated but now i got the correct video and how origami pattern is made too....thank u for that, it helps me
Hi, just wanted to say thank you so much to have featured my cake. I feel very flattered. You did an amazing job, the cake came out nice :) @theicingartist
@H D She was one of the cakes that Laurie used to show us what she was making. If I am reading the watermark right, she was the middle white one.
@@lunabelletheinsane thank you for clarifying . My cake is the coral one with the white poinsettia:)
@@SugarellaSweets it was beautiful.. u r an amazing cake artist
@@tanyaray3798 awwwwww thank you xoxo
Really beautiful! It looks like on some cakes, some of the triangles are hollow (like the yellow one in the front). Is it an illusion or is there another way to do this? The amount of chocolate in this video seemed excessive, less would be more of my style. Maybe it's because Laurie made the origami inside-out (triangles not pointing outwards)?
Awesome tutorial, thank you. I love that you shared all the lessons learned (e.g.: two sided tape with parchment, air bubbles) because that's what saves the frustrations and allows for good planning.
Hello Kristen, how're you doing today???
I can't believe you put the extra effort in to touch up the cake and smooth things out. So many content creators would just shoot a different angle or directly skip to the end part with the flowers. Love the work and the transparency! 👏🏻
I would have done just that since sometimes make it worse.
Du bist so wunderbar! Diese Lebensenergie und deine Laune steckt an! Jedesmal macht es einfach Spaß dir zu zusehen!🥰
Late to the show…Black Friday shopping online. You can buy the origami mold from icing inspirations. Relatively inexpensive. Not sure lazy me would want to do all that folding 🤪 I do really love the colour, I’m a blue girl!! And you were soooo excited removing the parchment….too sweet. Don’t you love it when a technique works out!! Just love it…cake is so unique and pretty.
Nice job, Lady! That looks amazing!! Love the sharp edges. Thanks for showing and talking about the realistic time frame and aspects of creating a cake like this. It'll give those of us who are amateurs a much better idea of how much time to set aside to make this.
Hello, how're you doing today..
9:20 Legends say Kevin saw his life flash before his eyes when Laurie looked at him as she thought that HE pushed the salad bowl into the cake. He has not recovered since.
I think the cake turned out absolutely beautiful and I’m always blown away by her work, but did anyone notice that the actual design is inside-out? The triangles are pointing in instead of out, she filled the forms upside down. It’s still a wildly beautiful cake, but I’m surprised that no one in the comments has pointed this out yet
You're right :D
But it kinda works both ways
I thought something was off! But I actually like it better this way. It looks more delicate than the cakes that have the points out
Best compliment I can offer: My 5 year old watched with me and declared “She definitely did not fail!”
One thing I love about this channel is that you can really see how long techniques take. When we order cakes it can be easy to forget just how much work goes into them.
This is amazing. I love that you do these cake trends as you do tell how difficult or easy these actually are. And this trend is not for the fainted heart.
Incredible! I'd love to see how you cut through that thick ganache. I hope it softens a bit to allow a knife to slide through without ruining all that work.
The cake looks amazing! This may be the prettiest cake I’ve ever seen. I love the geometrical sharp lines. Very satisfying to look at. Laurie is so talented.
This look A-M-A-Z-I-N-G!!!😍 love the colours. I find it easier (and what we did when I worked at the Cheesecake Shop) is to pour the ganache over the cake to cover it. This makes a thin layer of ganache for a crumb coat and makes it less time consuming and easier to cover the cake 🙂
I love how positive & supportive & kind the comment sections on your videos always are, its so well deserved!!!
Also it looks amazing, I love seeing you try new things & SUCCEEDING at them!!!
Amei
You taking off the paper and being so happy made me smile!! You were so cute with how excited you were it worked! It made me super super excited for you!!!
This as a top tier on a wedding cake would look incredible 😍
this snatched me ALL the way back, thank you for the turmoil to create such art
This cake turned out awesome and you should be quite proud of yourself!! I just love when you try new things...........I’m not a tik tok person, so I would probably never have known about this type of decoration if it wasn’t for you trying it! Props to Kevin for being so so positive in this video. You were stressing and totally needed that. Great job and I can’t wait for another video! 😍❤️🎂
That cake was STUNNING!! Absolutely beautiful work...I'm obsessed with it. Color of the ganache and then the flowers on top. just perfect!! 😍😍
That’s one of the coolest cake ideas I’ve seen in a long time!!!! And the colour is stunning!
What I like about you is your honesty, the icing it's not perfect, you show us how to make it perfect
I love how you get so nervous about your cakes and then you nail them ❤
11:05 You killed it! I loved the attitude. OMG! ❤️
I feel like this is.. From the trend cakes that u did.. This cake was the most successful.. I mean.. Literally no mess ups except the Salab bowl dent but who cares about that.. And no redoing the whole cake.. Just slap some flowers on there and BAMMM.. ART.. BEAUTY..
i feel like this turquoise /teal cake would look pretty good as a second tier on a plain white ganache cake..
It would be a cool wedding cake 💜💜💜💜💜
I LOVE how REAL you are because everyone glosses how HARD it actually is💙💙💙
Great job 👍
Omg!!!!!!❤ Didn't believe in the thumbnail😘😘You literally killed it🎉You should definitely make a cookbook and write these techniques because once again you killed it😀And PLZ include Kevin too😍😍
I'm currently addicted to your videos and I'm binge-watching your videos ❤
I absolute love the cake. And Kevin is really supportive
Beautiful!!! When you said "Commit..... commit....." I could totally relate.
Absolutely stunning work, Laurie! It turned out gorgeous!
Thank u do so much for sharing. This looks just fabulous 😍
What I like about ur videos is that they r real.. and atleast u dont hide small secrets and flaws like other videos.. I really appreciate that and learn alot from ur tutorials.
Be blessed always 🙏 🤩🥰
Good on you for tackling another bit of chocolate science Laurie, and getting such a great result. Not everything labelled "chocolate" will work for some techniques so while you're right that it's a science, please don't be scared of that! Girls and women can and do master science stuff all the time, including the chemistry of baking and food science.
The reason the last chocolate you bought is regarded as "the best" is because it has a high cocoa butter content. This isn't a secret, it's right there on the ingredients list! Look for chocolate products that have cocoa butter or cocoa solids as the FIRST listed ingredient, for techniques like this one. If it has sugar listed as the first ingredient, that's compound chocolate, not "real" chocolate, and will give you different results. (Although it definitely has its place for some uses too.)
All science involves learning about what something is made of and how those substances behave in different conditions and combinations. Then some trial and error, do some experiments and note your results. That's baking!! So if you're baking, you're already doing science, and it's nothing to fear.
SABES CUANTO ES DE CHOCOLATE Y CUANTO DE AGUA CALIENTE?. GRACIAS
Great job! I’m glad it turned out good in the end!
Would love a marbling with gold flakes and flowers.
11:05...The windswept look at the camera😅😂🤣Love it!
Three tiers of this in a warm white with fresh flowers would make a super chic wedding cake.
Hello Lisa, how're you doing today???
I love y'alls perky, positive, holy crike! It Worked!! AGAPE 💕 can't wait to see what y'all bring to the table next!
That cake looks so cool! You should ask a baker how much that would cost if you would like to sell it!🤩🤩🤩🤩🤩🤔🤔
3 bakeries do their take on an origami cake would be fun to watch.
This is the most supportive I've ever heard Kevin be ❤️ the cake is beautiful and I love hearing him support you you guys are such a great team!
It's so beautiful that your top matches the ganache!
Hello maia, how're you doing today!!!
This looks amazing! I could NEVER! You should stop underestimating your self cause, this is awesome! 😍
Laurie:" Thats why i hate chocolate cause its literally science" 2:05
Laurie life: Baking
Baking: Literally science
I had a wedding and party cake business in the 80's and 90's then stopped when I moved but want to get back into it and WOW, so many exciting changes...and THIS, I can hardly wait to experiment...sensational and I used to design all my cakes with fresh flowers so I love that last touch!
Me waiting for the icing artest to post me: YES! Also clame your within an our ticket here
within 5 min ticket.. for the first time and I'm proud😁
Ticket pls 😁
🎟 claimed
Claimed 🏷
Demasiado hermoso. Gracias!
I was feeling so nervous along with you whilst trying to peal off the paper. The end result looks absolutely stunning and what a pretty teal colour
Oh my goodness, the little montage with her hair blowing in the breeze 😂 I love her so much 😍🥰
This actually helped me problem solve an idea I’ve been trying to hash out for my cookies (I’m not a cake decorator; just a cookier), and now I’m so excited to get back to it!
The cake looks amazing like always but I just wanted to say that Laurie’s shirt is soo prettyyy
Get good white chocolate which has cocoa butter, but no cocoa solids. Grades of chocolate are regulated and it is considered chocolate depending on the legal definition.
she’s such a good baker and so sweet awhh
Ur excitement is infectious, makes Me want to make one too, and I am not baker, just here for the pretty cakes
OMG!!! You totally killed this, girl!!! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Could you do a holiday version of when you reuse the pre-made cakes from the supermarket??? 🎄
Hello Samantha, how're you doing...
YOU did an amazing job! That cake is GORGEOUS! I love it when we get to see what YOU can do. Thank you.
Hello Donna, how're you doing today??
Laurie I always wanted to ask you something for a person who don't like too sweet flavour which cake and icing flavours you would recommend...❤
I know I am not Laurie but I feel the same and vanilla bean cake and Swiss meringue buttercream is the best combination and not too sweet.
Chocolate cake is probably the least sweet because chocolate is bitter. And you could do a whipped cream frosting with whatever level of sugar you prefer. Or do an Italian or Swiss meringue buttercream, which include egg whites along with butter and sugar, instead of like an American buttercream which is only butter and sugar, so again not as sweet.
You could also make whipped chocolate Ganache which because of the chocolate again isn't as sweet.
Make your own cake and icing 😋 u can always control the sweetness that way
@@catus-cactus agreed
Heavy whipped cream flavored with berry syrup is very yummy
Stunning!!!! Thank you for all the hours of hard work. It is so beautiful!! Never saw that before but it is so pretty!
You did a great job. Love the color, and flowers.
Hello heather, how're you doing today!!!
I'm so proud of you!!! It looks beautiful!!! And you made your own mold!!👍👍🥰🥰🥰💖💖💖👏👏
Beautiful… but I have questions, are you putting the flower stems directly into the cake? Fresh or Fake Flowers? If fresh, how long can those stems be in before they break down. Is it something you would do right before serving?
hi! just as someone who watches a lot of bakers on youtube, i’m pretty sure they use that green floral tape over the stems before putting them in the cake!!!
@@alainashea150 thank you so much!!!
Wow! That is crazy beautiful!! 😍😍😍
The cake looks so cool! I found a reusable mold and comes in different shapes.
Oh wow. That looks amazing. Had I not been listening to the audio I never would’ve guessed this was a first time. Your skills are crazy!
Hi Laurie I've been watching you for a few years now, I love the trends you try out. I m inspired to give this a try now, I chickened out when I first saw it done by lilian de silver.. thankyou for the tips on not whipping, I'm in the uk and only ever use callabaut chocolate it's the best.. thankyou. Looking forward to your next inspiring video.😁
Out of all the cake videos I’ve watched you bring the best performance and a lot of amazing tips
That is so well done and simply (?!) beautiful. (The dislikes are all from people who had to photoshop their thumbnails 😉) 👏🏼💐💝
Love it. The colour is my favourite, the flowers make the cake super beautiful and elegant . I give you 10
I just learned this year that real white chocolate is still called chocolate because it has cocoa butter, but not the brown cocoa solids/powder.
It’s chocolates evil twin. I refuse to count it as chocolate lol
cocoa butter, but not solids*
Exactly, and Candy Melts are not chocolate.
This is by far one of my all times favorites. I like different. I do understand that cake artist will run with this idea though. IF I was planning a wedding, I would heavily suggest this design to my future hubs! Thanks for sharing with us another one of your talents. Be safe. Stay well.
I think this cake looks neat, but I'm not sure it would taste the best. I have never seen someone make ganache with water before. Generally they will use milk or cream. I wonder if you'd be able to do this effect with buttercream... I'm not sure why it wouldn't work, because it hardens up in the fridge, and it doesn't usually stick to wax paper, or parchment paper... but I'm not sure if that would work... I definitely think it would taste better. Anyway, it is a neat idea, and it was a good video 👍
This! I didn’t even know you can mix water and chocolate! They are usually mortal enemies in most food science things!
@@terryenby2304 i don't actually think it is chocolate, it is chocolate candy melts.
@@stephaniewillemoes6928 ah! Is that like flavoured vegetable oil? America’s “chocolate” standards are SO different from Europe!
This was my first thought too! I work mostly with ganache and for me water + choccy is just one big no... Don't understand why not use cream and just higher chocolate content, so it stays nice and stiff.
Also, she's using proper chocolate, I used it several times, it's really good!
The cake looks amazing, I must try this technique in the future (but with cream, not water haha).
That is AWESOME! Thank you so much for sharing your technique to create this elegant design. 🌿🌹🌿🤗
OMG is it just a coincidence that I was in the middle of making a chocolate cake when Laurie posted this??
It's all part of the master plan
WoW! Looks great! Always look forward to your vids and your adorable family!
Hello Angela, how're you doing today...
What gets me about White chocolate is- there is White Cocoa Butter which comes from Chocolate and is technically white chocolate, and then there is White Baking Morsels which is made from Palm kernel oil and everyone wants to call it white chocolate and it has absolutely nothing to do with cocoa products.
Being an Industrial Designer, I think will design and make myself a reusable mold so that I can make this cake several times.
You are absolutely correct. I’ve had many debates on my cakey fb pages about this. Cakers not understanding that cheap melting morsels are not chocolate!!!
@@Nika44 Many people also Assume they are white chocolate even when the words White Chocolate is not on the package.
I LOVE that style. Wow. It's beautiful to me. That thumbnail was on point.
Nice job. I hate white chocolate I'm loving your work on that. Gurl, you nailed it. That is stunning.
So pretty. 😍😍😍 How hard is it to cut through the chocolate shell? Also, I'm glad I'm not the only white "chocolate" hater out there.
like i always say: white chocolate isn't chocolate
Not a fan of white chocolate either. I would love that cake done in dark chocolate. You could paint alternating sections in edible glitter to offset it to make the pattern pop.
Atta girl! Absolutely gorgeous cake!! I love how meticulous you are. Well done! 🥰
I love her and her videos🌸she's the best cake artist and a great person she's so chill✨lots of love from Pakistan 💋and hope to get a reply from you💘
You are fun to watch. Thank you for making me smile 🥰
⭐⭐⭐⭐GOLD STAR ⭐⭐⭐⭐
Laurie, you did an amazing job. I think your fans may have put a hit out on your mother and her salad bowl.🤫😂
Hello Judy, how're you doing today...
LOVE your teaching methods, your personality…and your cakes /decorating look FABULOUS! Keep up the amazing work!!
Hello Linda, how're you doing today!!!
🙋🏼♀️Hi Laurie, I love all of your videos and the cake is beautiful. However, I’m a big believer that anything you put on a cake should be edible. So I’m curious why do you always putting real flowers 💐 on you cakes and not gum paste flowers, or some other kind of edible decoration?
That being said, I CHALLENGE YOU to make a very decorated cake (like with flowers or characters) and make it ALL edible. I hope you take the challenge because I really believe this would be a fun and educational video to watch. Take care, Dee 😊
I’m on the second eps and I already like how supportive Kevin is. All these TH-cam husbands and bfs are so cool man. But the ladies they married are the reason why we subscribed.
Seeing water and chocolate together just seems WRONG 😭
I love this, but the floral foam color is freaking me out! Still super cool and glad it worked out.
Hello Staci, how're you doing today...
I just want to say that I like how the mint colored ganache kinda matches your shirt 😄 was it intentional? 😅
wow. this is amazing! it's so smooth and the colour is stunning
Claim your "here within 1 day" ticket!!
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before an hour!!
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🎟
Me
Beautiful cake! You were spot on with the chocolate consistency. Love the color too.
Hello Peggy, how're you doing today???
Why use bad words???
Lory and Kevin are couple goals. He is so supportive!!!
That looks amazing! You are SO brave, LOVE IT!!!!
You r doing a great job ..well done😍😍🎉👏🏻💯
I have a question...
Do you sell all the cakes you made or you just eat some of them?😂😍