Hey! Great video, but to save ur time and chocolate i have done a technique where in once you apply your buttercream on the cake, crinkle the foil and simply stick it on to the cake with the freshly applied buttercream and refrigerate it or freeze it till its hard and the just peel off the foil and brush with lustre dust :)
@@naziyagujrati1365 cover cake with wipping cream and wrap it with aluminum foil then refrigerate it over night and morning you can remove the foil paper. If you dust edible glitter on aluminum foil it looks different.
I am binging your vids now! We did cakes for 11 years, and have retired, but STILL love everything cake! This technique is GREAT! I was on the edge of my seat when you had it all in your hands about to place on the cake! I wish I could show you my cakes, but youtube keeps deleting any links I put in the comment. :(
Hi Gary! Wow 11 years! You must be an expert at cakes with all that experience :D glad to hear you enjoyed this video! And ohh would have been so cool to see some pics! You can find me on Instagram if you have an acct :). Thanks a lot for the support!
Hi MK, I kept waiting for you to say things like "I'm now going to lick the bowl", after pouring the white chocolate onto the foil, or "I'm going to cut this rim off and eat the chocolate". 🙂 Great tutorial and a great decorative idea for another beautiful cake.
I love this MK! I never thought to wash and dry fake flowers to put on a cake, takes away my worries of cleaning and using real flowers and potentially missing a bug or two. Lol. Thanks for the idea! This looks gorgeous! 💖
Gorgeous luxurious 😍.. Well done with your patience while applying the chocolate around.. .coz mine most probably break it a part before reach the cake 😆
Hi there! So glad to hear you enjoyed the video :) and that would be such a cool cake! Thanks for the suggestion will keep it in mind for future videos :)
A great video once again! Just a query, while brushing with lustre dust over the chocolate (the second coating), does the condensation from the chilled chocolate prevent the dust to settle properly?
Thanks Aparna! :) And I didn't have any condensation on my cake as the temperature is pretty cold here in NZ at the moment, but if you do have a bit of condensation, it shouldn't be a problem - the moisture usually helps with spreading the lustre dust :) if you do find it's not applying properly, then simply dab the condensation off with a clean tissue/cloth and then apply the lustre dust. Hope that helps!
Thank you! And hmm it should be okay unless it's really hot - in which cake you will want to make sure there isn't a 'lip' of chocolate above the top of the cake otherwise this will wilt in as it softens. The rest of the chocolate around the cake may go slightly soft but it should hold it's shape :)
Thanks so much! :) I got the apron from a shop called Briscoes here in NZ and then got my logo printed on it. I've had quite a few people comment on my apron! Would be cool to get some merch going at some point :)
Hi there! Do you mean for the foil part, or the inside layer of buttercream that the chocolate will stick to? If you mean the foil part itself, then I'm not so sure if the foil will come off as smoothly on a cream cheese frosting as I've never tried it before but it may work if the frosting is firm enough. If you mean as the inside layer of buttercream, then yes you can :)
Great... MK... Can you please show some desserts using Agar Agar? Agar Agar is too hot to be added to desserts with cream. Just don't know how to set that up. Thanks❤️
The video was so detailed and helpful that I tried it immediately. The cake and methodology was all good except that my crinkles weren't crinkle-y enough or I pay the foil too much flat for the crinkles to sleep. But apart that, ur video is awesome. Thank you
Hi there! If your whipped cream sets relatively firmly then it should be okay - you just don't want your whipped cream to pull off the cake when you're removing the foil :)
Thank you Aparna! I get the ingredients from my local grocery store and most decorating equipment I buy online :). I didn't use whipping cream on this cake I used a Swiss meringue buttercream :)
When I tried to brush the lustre dust on , it would not stick. For the "chocolate" I used the candy melts and the lustre dust I used was CandiFetti Gold edible sparkle dust. Could this be the reason or is there something else I need to or could do?
Found a tutorial I missed and I'm so glad I found it. I love the technique you used . The cake looks heavenly. Do you use bars of chocolate or candy melts? Thank you for sharing and keep on caking 💜
wow! such a great idea! can't wait to give it a try tho. does it have to be applied on a buttercream surface or any base will do fine? ex fresh cream ? thanks!
Hi there! Glad you enjoyed the video :) And I imagine any kind of frosting will be fine although fresh cream may be a little too soft as it may not be able to hold the weight of the chocolate. Hope that helps!
Thanks Tammy! And that's a great question and a hard one to answer! There are a few different factors such as how many layers your cake is, how thick your layers are etc., but there are heaps of general guides that you can find online. Here's a link that may help :) www.thespruceeats.com/cake-sizes-and-portion-sizes-486914
Hi there! The price really depends on how big the cake is - I didn't weigh this cake sorry so am not sure! We usually price by layers, inch size here in NZ :)
Hey! :) I tried this with ganache and it went terrible hahaha Im going to tried it with exactly how you did it (with chocolate) My only question is, how do you cut your cake afterwards with out the chocolate breaking everywhere?
Hi there! Awww haha sucks when things don't workout! But glad you're persisting :D and if the temp is warm enough, the chocolate should be soft enough to cut through, otherwise using a heated knife will help :)
This is so gorgeous! I love it and thank you for sharing. One question...... did you have any issues cutting the cake? I’m a baker and I’m thinking about what issues my customers may have cutting into it.
I would imagine if it were more than 1/4" thick, you could heat the knife in a glass of warm water. This looks the right balance of thin and stable. Maybe practice ahead of time to find the right thickness for you
@@laurabloom8745 once you bring to room temperature it cut properly.. first time I didn't wait n it was a bit difficult as you had to slice a bit bigger
Hey! Great video, but to save ur time and chocolate i have done a technique where in once you apply your buttercream on the cake, crinkle the foil and simply stick it on to the cake with the freshly applied buttercream and refrigerate it or freeze it till its hard and the just peel off the foil and brush with lustre dust :)
Hi Sanya! Ohh that sounds like a great idea! Thanks for sharing your tip with us all, you could probably use your method with ganache too :)
Wanna know ..will ur method work on whipped cream cakes?
@@naziyagujrati1365 cover cake with wipping cream and wrap it with aluminum foil then refrigerate it over night and morning you can remove the foil paper. If you dust edible glitter on aluminum foil it looks different.
@@CakesbyMK p
Love your video … loving the gold !! 🤩
What an awesome effect!! So so clever! Gorgeous 🥰
Stunning MK, you’re the best!!!!
Gorgeous cake!! You are so talented and I adore your accent! I smiled every time you said "aluminum" ☺😘
Thanks so much :D And haha glad it put a smile on your face! :)
Just started watching you and I'm hooked love your vids and wish I had time to bake again. Awesome work and thank you for sharing. 😄
Can we do this on whipped cream base cake?
Your cakes are so beautiful! You make it look so easy.
This is incredible Masha Allah
Beautiful design
Your are theeee best MK love your vedios...!!!!😍😍😍😍
Beautiful! Such a fantastic tutorial. Thank you.
Brilliant
Lovely
I Loved this so much!🤩Congratulations👏👏👏
Well done, what a beautiful & simple cake. I love it . Can U give more Recipes. From canada
I just want to say your inner beauty just shines thru in your presentation & video
You are a joy to watch - & I’m about to make my first cake ever 🎉❤
U r simply Amazing😍😍😍😍😍
Love from India❤️
Fantastica!
Awesome 🤩
What a fantastic idea , that cake is stunningly beautiful thanks for sharing xx
Hi great mam it's amazing video definitely I will try it in my kitchen
Your explanation ❣️
take love from🇧🇩
you are a genius!!! thank you!
Stunning to look at and the technique is amazing, requires practice though 😊
Brilliant! Great tutorial. Many thanks.
Awesome 👏 thank
Beautiful and very inspiring idea!!!! Thinking of all the textures I could use!! 🤔 Thank you so much for all that you share! 💛✌️
Thanks so much Christine! :) and haha I was thinking the same after I did this! Definitely gets the creative juices flowing :)
I am binging your vids now! We did cakes for 11 years, and have retired, but STILL love everything cake! This technique is GREAT! I was on the edge of my seat when you had it all in your hands about to place on the cake! I wish I could show you my cakes, but youtube keeps deleting any links I put in the comment. :(
Hi Gary! Wow 11 years! You must be an expert at cakes with all that experience :D glad to hear you enjoyed this video! And ohh would have been so cool to see some pics! You can find me on Instagram if you have an acct :). Thanks a lot for the support!
So beautiful
Beautiful.
Beautiful
Nice one Mk, I will love to try this but with a square shape cake, can you please give a square shape demonstration.
Looks so pretty 😍 Definitely gonna try it.
Thank you for sharing! I am amazed and you are very informative 👍🏻👍🏻👍🏻 love it!
Thank you .😍😍😍😍😍
Wow that's beautiful! 😍
I speechless all tym when I see your videos mk thnku 😘😘😘😘
Super
Omg that looks GORGEOUS! 🤩
Muito lindo gostei 👏🤩👏
Wow. Thats amazing 😍
This is beautiful, thank you for sharing 😊💞
MK
yoy are my inspiration!!!
This is amazing. I have to try this!!! Thank u for posting. Ur the best !!! #teamcakesbyMK
Amazing 😍
Gorgeous!
You are amazing.
You are amazing!
Thank you so for giving me a Beautiful idea ❤
Hi. I always use vinegar to clean the luster dust off the boards.
Gorgeous 🎂
Beautiful👌
Hi MK, I kept waiting for you to say things like "I'm now going to lick the bowl", after pouring the white chocolate onto the foil, or "I'm going to cut this rim off and eat the chocolate". 🙂
Great tutorial and a great decorative
idea for another beautiful cake.
Haha that is so funny! Maybe I should add that in next time xD
Thanks Stephanie! :)
I love this, so elegant. 💗
Looks beautiful, love the effect 💜💜
Great job 😊
Is it a must for Luster dust.
I love it!
Hi , did you use melted chocolate or was it chocolate ganache?
So cool!! Love 🥰
Stunning! In humid condition will using dark chocolate better option than white? Compound or Couverture have you used? Thanks for sharing lovely tips.
Thank you so much! :) And hmmm yes dark chocolate will probably work better in humid climates, and I always use couverture chocolate :)
Masha allah... 👍👍superb
Awesome.. Can we use this technique be used for imbc??
Thanks so much! And yes you can :)
I love this MK! I never thought to wash and dry fake flowers to put on a cake, takes away my worries of cleaning and using real flowers and potentially missing a bug or two. Lol. Thanks for the idea! This looks gorgeous! 💖
Amazing ❤️
Muito lindo
❤Wow 🎉🎉🎉
Gorgeous luxurious 😍.. Well done with your patience while applying the chocolate around.. .coz mine most probably break it a part before reach the cake 😆
Thanks so much Diana :) And hahaha I am sure you would do awesome!
♥♥♥Gorgeous as Always Love ♥♥♥
Hey there, nice work 🤗 can i use dark chocolate for this technique??
Thanks Hannah! And yes you can :)
I tried it out, i used buttercream and i loved the result 😍😍 thank you ❤
It's so beautiful and thank you for very well explaination. Wonder if you could design and decorate a cake to the 'candle lit' shape.
Hi there! So glad to hear you enjoyed the video :) and that would be such a cool cake! Thanks for the suggestion will keep it in mind for future videos :)
A great video once again! Just a query, while brushing with lustre dust over the chocolate (the second coating), does the condensation from the chilled chocolate prevent the dust to settle properly?
Thanks Aparna! :) And I didn't have any condensation on my cake as the temperature is pretty cold here in NZ at the moment, but if you do have a bit of condensation, it shouldn't be a problem - the moisture usually helps with spreading the lustre dust :) if you do find it's not applying properly, then simply dab the condensation off with a clean tissue/cloth and then apply the lustre dust. Hope that helps!
@@CakesbyMK thanks for the tip!
Love this! Tq for sharing! 💕 btw will the white choc hold up in hot weather? I intend to frost the cake with white ganache.
Thank you! And hmm it should be okay unless it's really hot - in which cake you will want to make sure there isn't a 'lip' of chocolate above the top of the cake otherwise this will wilt in as it softens. The rest of the chocolate around the cake may go slightly soft but it should hold it's shape :)
Great video. Can you make a video of this foil design using buttercream? Please
Hi there! Glad to hear you enjoyed the video :) and thank you for the suggestion! Will keep it in mind for future videos :)
Hi, what kind of cream did you put on the outside of cake
Hi there! Swiss meringue buttercream :)
I’m in love with your apron, love the color. Where did you get it done?
Thanks so much! :) I got the apron from a shop called Briscoes here in NZ and then got my logo printed on it. I've had quite a few people comment on my apron! Would be cool to get some merch going at some point :)
Can we do that design using creamcheese frosting as I'm making a carrot cake n creamcheese is best
Hi there! Do you mean for the foil part, or the inside layer of buttercream that the chocolate will stick to? If you mean the foil part itself, then I'm not so sure if the foil will come off as smoothly on a cream cheese frosting as I've never tried it before but it may work if the frosting is firm enough. If you mean as the inside layer of buttercream, then yes you can :)
@@CakesbyMK I meant using creamcheese on the foil as creamcheese is normally not a sturdy structure.
Great... MK... Can you please show some desserts using Agar Agar? Agar Agar is too hot to be added to desserts with cream. Just don't know how to set that up. Thanks❤️
Thanks Rani! And thanks for the suggestion, will keep it in mind for future videos :)
The video was so detailed and helpful that I tried it immediately. The cake and methodology was all good except that my crinkles weren't crinkle-y enough or I pay the foil too much flat for the crinkles to sleep. But apart that, ur video is awesome. Thank you
Thanks so much Yameena! :)
Will this technique work on whipped cream frosting?
Hi there! If your whipped cream sets relatively firmly then it should be okay - you just don't want your whipped cream to pull off the cake when you're removing the foil :)
@@CakesbyMK Thank you
Nice cakes mam... Plz tell from where you get all the ingredients & also which whipping cream you are using
Thank you Aparna! I get the ingredients from my local grocery store and most decorating equipment I buy online :). I didn't use whipping cream on this cake I used a Swiss meringue buttercream :)
For this design I need to have a ganache covered cake ? Whipped cream
Won’t do ?
Hi there! Ganache or buttercream should be fine. I am not so sure about whipped cream as you need a frosting that will set quite firmly :)
🤩Wow
When I tried to brush the lustre dust on , it would not stick. For the "chocolate" I used the candy melts and the lustre dust I used was CandiFetti Gold edible sparkle dust. Could this be the reason or is there something else I need to or could do?
Did you covered the cake with buttercream
Hi there! Yes Swiss meringue buttercream :)
Can this chocolate technique be used on a fondant covering
Hi Lynn! Hmm good question - because it's chocolate which sets firmly and doesn't release a lot of moisture I think it should be okay :)
Found a tutorial I missed and I'm so glad I found it. I love the technique you used . The cake looks heavenly. Do you use bars of chocolate or candy melts? Thank you for sharing and keep on caking 💜
Thanks so much Lorraine! I used a bar of chocolate but candy melts will work great too :D
Thank you 😊
Can we use this technique on whipped cream cake
Yes that should work fine! :)
wow! such a great idea! can't wait to give it a try tho. does it have to be applied on a buttercream surface or any base will do fine? ex fresh cream ? thanks!
Hi there! Glad you enjoyed the video :) And I imagine any kind of frosting will be fine although fresh cream may be a little too soft as it may not be able to hold the weight of the chocolate. Hope that helps!
@@CakesbyMK yeah true i was thinking the same way, really appreciate for the reply 🧡
MK , wiche tipe of chocolate are u use and is only chocolate în thanks
Hi Adriana! I used courveture white chocolate for this, and yes it was only chocolate :)
Can i use white
compound chocolate?
Hi there! Yes that should work fine :)
I think it's a beaut
This looks amazing!😍 May I ask how you determine the hight and diameter of the cake depending on the number of slices you want to get out of it? 💞
Thanks Tammy! And that's a great question and a hard one to answer! There are a few different factors such as how many layers your cake is, how thick your layers are etc., but there are heaps of general guides that you can find online. Here's a link that may help :) www.thespruceeats.com/cake-sizes-and-portion-sizes-486914
@@CakesbyMK Thank you so much!💞
Also the cake should be very cold ?
Yes the cake needs to be cold before applying the foil on it :)
What chocolate did u use couveture or compound
Hi Angel! I used couverture chocolate :)
@@CakesbyMK was it tempered couveture
Great idea
What would be the price of this cake
Also mention the weight of this cake
Hi there! The price really depends on how big the cake is - I didn't weigh this cake sorry so am not sure! We usually price by layers, inch size here in NZ :)
Hey! :) I tried this with ganache and it went terrible hahaha Im going to tried it with exactly how you did it (with chocolate) My only question is, how do you cut your cake afterwards with out the chocolate breaking everywhere?
Hi there! Awww haha sucks when things don't workout! But glad you're persisting :D and if the temp is warm enough, the chocolate should be soft enough to cut through, otherwise using a heated knife will help :)
This is so gorgeous! I love it and thank you for sharing. One question...... did you have any issues cutting the cake? I’m a baker and I’m thinking about what issues my customers may have cutting into it.
Thanks so much Lily! And great question - so I had no problems with cutting the cake! The knife quite easily slides through the chocolate :)
I would imagine if it were more than 1/4" thick, you could heat the knife in a glass of warm water.
This looks the right balance of thin and stable. Maybe practice ahead of time to find the right thickness for you
@@laurabloom8745 once you bring to room temperature it cut properly.. first time I didn't wait n it was a bit difficult as you had to slice a bit bigger
Sebinenin Metbexi yutube kanal☺️😍
is it white. couverture chocolate 500 gr
That's correct :)