Hi, I follow your cake decorations it's absolutely stunning.. wont the chocolate spheres melt when it's out of the fridge. Also u recommend to.set spheres on the cake the night before itself
This was really helpful. Chocolate colouring is limited here in South Africa where I live. I never knew that vegetable oil will prevent the chocolate from splitting when you add gel colouring. Thank you 😊
Thank you so much for sharing this beautiful cake with us , can you please tell me what kind of gold dust did u use . Would appreciate if u can share that brand or a link . I have been looking for one for a long time !
thank you so much for your gorgeous comment hun! I personally love to use the Champagne Gold by Creative Cake Decorating. It is incredible! www.cakersparadise.com.au/product/creative-cake-decorating-metallic-lustre-dusts-champagne-gold/?gclid=Cj0KCQjwu7OIBhCsARIsALxCUaP0qCvGOc3prAgz0f34R3wHQwlJQ0hpwBgtrXlKtGp37FccihLbuToaAqw5EALw_wcB
Hi Rosie, What do you do with the cakes after shooting the videos? I want to practice decorating cakes but don't know what to do with the cakes after I'm done with them!
hi lovely! Oh awesome, I'm glad you asked then- I just strip down the decor and reuse them hahah! ;) I highly recommend doing this especially while you are practicing. Saves you times, food wastage, and spending unnecessary money on ingredients for cakes that aren't going to get eaten.
Would you recommend putting the cake with the spheres in the refrigerator a day or so ahead to set or would it be best to place the spheres on the cake the day of delivery?
Hi lovely! I would recommend putting them on the night before if you can. It would just allow the buttercream to solidify and hold the chocolates to the cake more securely.
Hi Rosie I'd like to ask you about a drip cake, I once dropped a frozen buttercream cake and it was a disaster the drip was so thin and it ran all the way down it was a mess 🤦♂️ But yours is perfect and neat, can you give some advice on that please.
Thank you Rosie, amazing as always. Rosie do you temper the chocolate first and how much veg oil do you add to 100 g of chocolate for example ? Do we avoid adding oil based food colouring in this case? Sorry lots of questions would highly appreciate your advice. Thank you :)
hi hun, thank you so much! I use compound chocolate, which doesn't need tempering :) the Nestle brand is usually my go to. For 100 grams of white chocolate, I would suggest a tablespoon of vegetable or canola oil. If you have oil based colours though, you can skip adding the oil completely and just add your colour straight to your chocolate :) I know a lot of people struggle to find oil based colours, so I normally just demonstrate with gel food colours haha
Why do you add oil to your white chocolate?? I mean I have gel food colors so would it be necessary to add oil before playing with the chocolate?? Your vdos are just amazing 💓 I love your voice ❤ from 🇵🇰
I have a question since you're the only one I've seen using oil in your chocolate. Is the purpose solely to be able to mix in color or any other purpose? Also, I noticed that you just say "gel color". Is it water based color? Would it also work with airbrush color?
What kind of cake board are you using? I found the wilton cardboard ones to slightly move my cake scraper up and down and it leaves the cake with vertical lines that I just hate
Hi Rosie I'd like to ask you about a drip cake, I once dropped a frozen buttercream cake and it was a disaster the drip was so thin and it ran all the way down it was a mess 🤦♂️ But yours is perfect and neat, can you give some advice on that please.
Rosie I don’t know how you do it?! Your American buttercream is so smooth. Amazing 🤩 thank you 😊
hahah thank you hun! My trick is to use Vegetable shortening in the buttercream ;) works WONDERS!
You're the reason why I already know what will be my future like I can already see myself making and decorating cakes. Thank you:))
Hi, I follow your cake decorations it's absolutely stunning.. wont the chocolate spheres melt when it's out of the fridge. Also u recommend to.set spheres on the cake the night before itself
Dazzling and spectacular design, Rosie! Beautifully done!!! 🤗🙏🏽❤🇨🇦
Thank you so much my dear!
This was really helpful. Chocolate colouring is limited here in South Africa where I live. I never knew that vegetable oil will prevent the chocolate from splitting when you add gel colouring. Thank you 😊
So creative! Love the cake. Colors are amazing and the detail is spot on. Thank you so much Rosie for sharing you talent. Love ya 💖
Thanks so much for your gorgeous comment hun!
This is stunning!!!! 🙌🙌🙌🙌🤩🤩🤩🤩 amazing as always Rosie!👏👏👏
thank you so much hun!
This is so stunning. I just love watching your tutorial videos. Thank you so much.
Thanks so much for your lovely comment hun 😊
@@Rosiesdessertspot the pleasure is mine indeed. You're such an inspiration to many of us. 😍❤️
This is stunning!!!!🙌🙌🤩🤩 amazing as always Rosie👏👏
Hi dear the cake looks amazing😍….which is the gold luster dust tht ur using fr coating the spheres
Thank you so much for sharing this beautiful cake with us , can you please tell me what kind of gold dust did u use . Would appreciate if u can share that brand or a link . I have been looking for one for a long time !
thank you so much for your gorgeous comment hun! I personally love to use the Champagne Gold by Creative Cake Decorating. It is incredible! www.cakersparadise.com.au/product/creative-cake-decorating-metallic-lustre-dusts-champagne-gold/?gclid=Cj0KCQjwu7OIBhCsARIsALxCUaP0qCvGOc3prAgz0f34R3wHQwlJQ0hpwBgtrXlKtGp37FccihLbuToaAqw5EALw_wcB
Hi Rosie,
What do you do with the cakes after shooting the videos? I want to practice decorating cakes but don't know what to do with the cakes after I'm done with them!
hi lovely! Oh awesome, I'm glad you asked then- I just strip down the decor and reuse them hahah! ;) I highly recommend doing this especially while you are practicing. Saves you times, food wastage, and spending unnecessary money on ingredients for cakes that aren't going to get eaten.
Buy dummy cakes so you can practice on them.
I've always loved your videos because your buttercream smoothing process is superb! 🏆👌 it's just looks so smooth, like fondant!
Hi Rosie, your cakes are so elegant 😍. Where do you get those big gold pearl? It's make the cake more beautiful.
Would you recommend putting the cake with the spheres in the refrigerator a day or so ahead to set or would it be best to place the spheres on the cake the day of delivery?
Hi lovely! I would recommend putting them on the night before if you can. It would just allow the buttercream to solidify and hold the chocolates to the cake more securely.
Hi Rosie, thank you so much for this video. Can u tell me from where did u buy your turntable? Thank you so much ❤️
Hi Rosie I'd like to ask you about a drip cake, I once dropped a frozen buttercream cake and it was a disaster the drip was so thin and it ran all the way down it was a mess 🤦♂️ But yours is perfect and neat, can you give some advice on that please.
Thank you Rosie, amazing as always. Rosie do you temper the chocolate first and how much veg oil do you add to 100 g of chocolate for example ? Do we avoid adding oil based food colouring in this case? Sorry lots of questions would highly appreciate your advice. Thank you :)
hi hun, thank you so much! I use compound chocolate, which doesn't need tempering :) the Nestle brand is usually my go to. For 100 grams of white chocolate, I would suggest a tablespoon of vegetable or canola oil. If you have oil based colours though, you can skip adding the oil completely and just add your colour straight to your chocolate :) I know a lot of people struggle to find oil based colours, so I normally just demonstrate with gel food colours haha
Thank you do much for the info appreciated ♥️
It's looks beautiful you are very talented I really love your work 🤩😍
Thank you so much hun 😀
@@Rosiesdessertspot you're welcome ☺️
Rosie. Will these spheres melt if it's not refrigerated??
How do you eat this buttercream?? It's so sweet??
Why do you add oil to your white chocolate?? I mean I have gel food colors so would it be necessary to add oil before playing with the chocolate??
Your vdos are just amazing 💓 I love your voice ❤ from 🇵🇰
thank you hun!
Love the colours😘
Thank you lovely! 😊
Wow thats beautiful love it
Thanks so much 😊
Can I ask, why do you wiggle the boba straws before cutting?
I have a question since you're the only one I've seen using oil in your chocolate. Is the purpose solely to be able to mix in color or any other purpose? Also, I noticed that you just say "gel color". Is it water based color? Would it also work with airbrush color?
What kind of cake board are you using? I found the wilton cardboard ones to slightly move my cake scraper up and down and it leaves the cake with vertical lines that I just hate
Nice and pretty!
Thank you! 😊
Hey Rosie are you going to do any of your live tutorials/questions again?
Did you do chocolate first then vanilla?
Very pretty😃
Thank you lovely! 😊
You're too much talent full sister. Thank you so much Sharing your beautiful work with us.
Rossie plz share the recipe of your buttercream frosting
Rosie at her best again 😍❤️💕😘👌
awww hahah! you are so sweet, thanks for the lovely comment hun x
Which quality of cream u use??💜
筆でチョコレートを塗らないで、モールドに柔らかいチョコレートを流して、余分なものを逆さにして流すのはどうですか？そして固まる前にスパチュラで水平にスライドしたら容器についてるのも取れると思う！
BEAUTIFUL❤❤✨😍
Stunning cake 🤎
Hi Rosie been watching your amazing vids. All I can say is WOW!!! You have a yummy beautiful gift. Thanks for making these vids.
Very beautiful.. and your buttercream looks like whip cream
ahh thank you! I like to microwave my frosting for a few seconds to help get it nice and soft and smooth ;)
How can I get the chocolate spheres to stick on a fondant cake?
Hi Rosie, this cake is absolutely gorgeous. TSMFS Blessings, stay safe and well. 💖👸🏾🌺🙏🏽😀
Thank you so much lovely!! 🤗 Same to you
Amazing thank you so much
thank you lovely :D xx
Hi what luster dust brand do you use
Wow it's so beautiful 😍
Thanks a lot lovely! glad you like it 😊 xx
Your cakes is amazing 😊😊😊just like you 😋
Hi!you are amazing! A lot of thanks from Spain :)😍😘
Beautiful 💕
Thank you! 😊
Hi can you link your chocolate molds?
Hermoso!
muchas grasias :D xx
Rosy, me encanta que los bordes sean tan perfectos 😍son tan lindos
thank you so much lovely!
Ur just amazing.... beautiful...👍
❤❤❤❤👍🏻👍🏻👍🏻👍🏻👍🏻
thank you!!
Decorate Cake Without Butter Cream
شيك جدا جدا
Hi Rosie I'd like to ask you about a drip cake, I once dropped a frozen buttercream cake and it was a disaster the drip was so thin and it ran all the way down it was a mess 🤦♂️ But yours is perfect and neat, can you give some advice on that please.
Decorate Cake Without Butter Cream
Decorate Cake Without Butter Cream
Decorate Cake Without Butter Cream
Decorate Cake Without Butter Cream