Nicky, I've watched your ruffle and wrapped chocolate video 4 times. You're thee best teacher. Thank you so much......thank you also for sharing your artistry, your craft for those of us (like me) who could not take a class to learn this. Your generosity is much appreciated. God bless you ♡
Nicky, I opted for chocolate cigarettes all over the top of the cake in a circle pattern. Your tempering technique helped me tremendously. The Wilton brand disks worked for the curling of cigarettes, it was passable. I learned a lot, thanks to you. I have come away with a new-found respect for melting chocolate and techniques. I'll keep practicing to master the ruffling technique. Thank you again for posting your expertise and hard-working knowledge on TH-cam. I'd love to help you - I do "clean-up" really well! ♡♡♡
Your accent is worth watching your videos but I suppose your unique decorating ways are just magnificent. Glad I found you. Now, to learn about tempering. Thank you
i stumbled across your videos looking for inspiration on what to make for Christmas. you have soo little videos but theyre all really enjoyable to watch! itd be great if you continued! :) anyways, your work is simply beautiful in here!!
I'm gonna do this in the next half an hour.....I'm scared......but you make it look so easy.....I think it is easy......thank you SO MUCH FOR THIS VERY COOL VIDEO! The cake is gorgeous, the top is SPECTACULAR!!!!!!!!
+Joy Clarke Hi Joy, thank you. To cut through the chocolate bands and coating have a jug with hot water to hand. Place the knife in this to warm it and use a towel to dry the knife, then cut. You'll need to do this every few slices but works well. Nicky
*Wrapping a Wedding Cake in pure chocolate* Using pure chocolate rather than chocolate pastes or clays to decorate with is a tricky skill to learn. Watch as I show you one of the techniques I use to decorate my wedding cakes with chocolate. In this tutorial you will need to have an idea about tempering chocolate before you begin. You can use melted (but untempered) chocolate but you won't get the same finish and firmness to the chocolate and it won't give that nice snap when eating. You will need a cake (obviously!) a flexible scraper or palette knife, a marble slab or tile which has been in the freezer for at least 8 hours and your chocolate in a Bain Marie or melting tank. For more information on courses, including my science and art of tempering chocolate as well as courses related to this decorating technique get in touch. #chocolate #chocolatelovers #weddingcake
Nicky Grant i have trouble tempering chocolate. i was making a cake and i wanted to make chocolate fans using tempered dark chocolate but after heating it up, cooling it down then bringing it to optimal temper, i place it on my marble slab and the chocolate took FOREVER to set. i know it shouldnt be that way. i dont know what i did wrong but i ended up using a compound chocolate because i was running out of time. any tips on tempering chocolate? should i have cooled down my marble? it was room temp but it was a bit warm inside, its been in the 100s lately where im at.
Hi, you'll need a frozen marble slab to work the tempered chocolate and ideally a working room temperature of 65-68 degrees. You may have correctly tempered the chocolate but if it's trying to set in such a warm environment as you mentioned, you won't know. If all these working factors are in place, try tempering again and see how you get on. Nicky
Love this tutorial! Can I ask, do you coat your stacked cake in buttercream before the white chocolate coating? or do you fill and stack your sponges then add a thin layer of melted chocolate instead of a buttercream coating? I'm just wondering if buttercream wouldn't just melt / sag under weight of the wraps
Thank you for sharing,new at this. Question,when you do cakes and decorations how long can you keep the cake and or decorations out. Do you keep in the refrigerator for how long before serving.
Hi Marie, as long as the chocolate is tempered the decorations last really well. The limiting factor is the cake and how long this lasts - depends on your recipe - some sponges just a few days, mud cakes can be longer. I don't refrigerate the decorated cake to avoid condensation on the chocolate. Store in cool, dry place out of direct sunlight. Hope that helps!
Hi, yes tempered. It also creates more stability in the finished decoration. Room temp ideally 18-20 degrees C. If too warm ruffles won't hold their shape. If this is the case, put the cake in fridge for five minutes at a time as you're working, just to set. Good Luck!
Nicky, I tried to be a smart alec, I flunked your "ruffle" class! I tried to duplicate your steps with Wilson fake chocolate disks. I had a mess! However, YOU could probably make it work. I had the right consistency to the "flow" of the product, but......Grrrrrrr! I cleaned up the mess.....did my dishes.....came to sit down. My cake is in the fridge with the crumb coat.....waiting.....I have to deliver Thursday. I wanted to do something different, I love the ruffles.....I'll probably just decorate with the buttercream roses, etc. My dear Nicky, I'll try again for sure. Any comments on your no doubt busy schedule are welcome. Thank you for your comment of an hour ago. You're the best. ♡
thanks so much! so if it has to be room temperature then why did you have to do this all very quickly? does it get cold very fast? i don't have anything to measure how hot it is...is there another way?
The room is at ambient temperature but the marble slabs that the chocolate is worked on are deep frozen. Thus they only stay cold enough to work on for short periods of time before they have to be frozen again. Unless you have an abundance of slabs, you have to work quickly to get the most decorations you can out of each one, otherwise a cake can take a long time to finish. Hope that helps. Nicky
Nicky, I've watched your ruffle and wrapped chocolate video 4 times. You're thee best teacher. Thank you so much......thank you also for sharing your artistry, your craft for those of us (like me) who could not take a class to learn this. Your generosity is much appreciated. God bless you ♡
sue moore, thank you so much. Glad that you liked it. Hope to be posting more videos soon, Nicky
Nicky, I opted for chocolate cigarettes all over the top of the cake in a circle pattern. Your tempering technique helped me tremendously. The Wilton brand disks worked for the curling of cigarettes, it was passable. I learned a lot, thanks to you. I have come away with a new-found respect for melting chocolate and techniques. I'll keep practicing to master the ruffling technique. Thank you again for posting your expertise and hard-working knowledge on TH-cam. I'd love to help you - I do "clean-up" really well! ♡♡♡
Your accent is worth watching your videos but I suppose your unique decorating ways are just magnificent. Glad I found you. Now, to learn about tempering. Thank you
Thank you so much. We will post a tempering video in months to come.
You make it look sooo simple.superb demo beautiful!!
Nicky! You are simply amazing! 😘
Hi Bubziiees Wow! Thank you so much!
i stumbled across your videos looking for inspiration on what to make for Christmas. you have soo little videos but theyre all really enjoyable to watch! itd be great if you continued! :) anyways, your work is simply beautiful in here!!
Beautiful job nicky
You are really great Nicky!
Thank you!
thank you so much for sharing.. I loved your video cant wait to watch more of your talented work.
+bluesky1 thank you
I'm gonna do this in the next half an hour.....I'm scared......but you make it look so easy.....I think it is easy......thank you SO MUCH FOR THIS VERY COOL VIDEO! The cake is gorgeous, the top is SPECTACULAR!!!!!!!!
Nicki, this is beautiful. Thank you for sharing.
+bird271828 thank you
So beautiful 😍😍😋
Thank you 😊
Great tutorial
Thank you Anita
Thanks for sharing this very elegant method. How would one best cut through the chocolate bands to serve. Many thanks.
+Joy Clarke Hi Joy, thank you. To cut through the chocolate bands and coating have a jug with hot water to hand. Place the knife in this to warm it and use a towel to dry the knife, then cut. You'll need to do this every few slices but works well. Nicky
+Joy Clarke - hello. I normally use a hot knife to best cut through the tempered chocolate. Just a jug of hot water and wipe with a cloth as you go.
this is absolutely fantastic! thanks so much for sharing! im so glad to have seen this! I just subscribed!
thank you!
Very beautifully decorated cake thank you..
+Mridu Kapoor thank you
+Mridu Kapoor thank you
beautiful, great tutorial thank you x
beautiful!!!
*Wrapping a Wedding Cake in pure chocolate*
Using pure chocolate rather than chocolate pastes or clays to decorate with is a tricky skill to learn. Watch as I show you one of the techniques I use to decorate my wedding cakes with chocolate.
In this tutorial you will need to have an idea about tempering chocolate before you begin. You can use melted (but untempered) chocolate but you won't get the same finish and firmness to the chocolate and it won't give that nice snap when eating.
You will need a cake (obviously!) a flexible scraper or palette knife, a marble slab or tile which has been in the freezer for at least 8 hours and your chocolate in a Bain Marie or melting tank.
For more information on courses, including my science and art of tempering chocolate as well as courses related to this decorating technique get in touch.
#chocolate #chocolatelovers #weddingcake
Nicky Grant i have trouble tempering chocolate. i was making a cake and i wanted to make chocolate fans using tempered dark chocolate but after heating it up, cooling it down then bringing it to optimal temper, i place it on my marble slab and the chocolate took FOREVER to set. i know it shouldnt be that way. i dont know what i did wrong but i ended up using a compound chocolate because i was running out of time. any tips on tempering chocolate? should i have cooled down my marble? it was room temp but it was a bit warm inside, its been in the 100s lately where im at.
Hi, you'll need a frozen marble slab to work the tempered chocolate and ideally a working room temperature of 65-68 degrees. You may have correctly tempered the chocolate but if it's trying to set in such a warm environment as you mentioned, you won't know. If all these working factors are in place, try tempering again and see how you get on. Nicky
Nicky Grant thank you for the quick response...chocolate's so tempermental :)
i'll try cooling the marble then trying again.
Beautiful
Wow gorgeous
So you melt only pure milk 0ver heated water
Hello Nicky. You are a very good master. Are you uses chokolate or glaze?
+Макс Макс Hello, I use ganache but chocolate glaze will also work, and also the chocolate bands will stick to this. Nicky
+Макс Макс Hello, I use ganache but chocolate glaze will also work, and also the chocolate bands will stick to this. Nicky
Love this tutorial! Can I ask, do you coat your stacked cake in buttercream before the white chocolate coating? or do you fill and stack your sponges then add a thin layer of melted chocolate instead of a buttercream coating? I'm just wondering if buttercream wouldn't just melt / sag under weight of the wraps
Z
Wooooow
Thank you for sharing,new at this. Question,when you do cakes and decorations how long can you keep the cake and or decorations out. Do you keep in the refrigerator for how long before serving.
Hi Marie, as long as the chocolate is tempered the decorations last really well. The limiting factor is the cake and how long this lasts - depends on your recipe - some sponges just a few days, mud cakes can be longer. I don't refrigerate the decorated cake to avoid condensation on the chocolate. Store in cool, dry place out of direct sunlight.
Hope that helps!
Yes, thank you for answering.
is this suppossed to b etempered and staying on the fire until your done? whats the temperature when your working with it like?
Hi, yes tempered. It also creates more stability in the finished decoration. Room temp ideally 18-20 degrees C. If too warm ruffles won't hold their shape. If this is the case, put the cake in fridge for five minutes at a time as you're working, just to set. Good Luck!
+Nicky Grant it looks as though you have the chocolate set into a sort of warmer? Is this possible to do to keep the chocolate tempered?
Hi Nicky,
my name izael and I from brazil.
I Like this cake.
but Idon't no how to do this chocolate.
I Like so much to learn.
thank you so much.
+IZAEL GUEDES thank you
+IZAEL GUEDES - hi. I hope to do make more videos next year covering chocolate and tempering in more detail. I hope they will help.
Buenisimo!!!
Too good
Nicky, I tried to be a smart alec, I flunked your "ruffle" class! I tried to duplicate your steps with Wilson fake chocolate disks. I had a mess! However, YOU could probably make it work. I had the right consistency to the "flow" of the product, but......Grrrrrrr! I cleaned up the mess.....did my dishes.....came to sit down. My cake is in the fridge with the crumb coat.....waiting.....I have to deliver Thursday. I wanted to do something different, I love the ruffles.....I'll probably just decorate with the buttercream roses, etc. My dear Nicky, I'll try again for sure. Any comments on your no doubt busy schedule are welcome. Thank you for your comment of an hour ago. You're the best. ♡
¿Qué chocolate es el que no rompe? ¿Qué le hace tan maleable?
Iam from malappuram, kerala, india
Can you make more videos?
Hi mum!
do you have Facebook so that i can follow you?
Hi there, Thank you for watching! My Facebook page as at facebook.com/NickyGrantChocolate
thanks so much! so if it has to be room temperature then why did you have to do this all very quickly? does it get cold very fast? i don't have anything to measure how hot it is...is there another way?
The room is at ambient temperature but the marble slabs that the chocolate is worked on are deep frozen. Thus they only stay cold enough to work on for short periods of time before they have to be frozen again. Unless you have an abundance of slabs, you have to work quickly to get the most decorations you can out of each one, otherwise a cake can take a long time to finish. Hope that helps. Nicky
thanks so much! where can i get a plate or board that is a frozen? i thought what you had was a regular surface...
A marble pastry board would be ideal. You usually can find them easily online.
you are really fast
are you british
yes!