Liz shows how to Make a Pour a Ganache Glaze and How to Make Mums out of White Chocolate. Fast and easy design.

I put together a Amazon store with some decorating supplies to help you get started.
http://astore.amazon.com/cake05a-20

Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artist Flare.

Royal Icing
3 eggs whites room temperature
1 pound powdered sugar (confectioners)
1 teaspoon cream of tartar

Combine ingredients, beat at high speed 7-10 minutes.
Dries quickly-keep covered.
DECORATING BUTTERCREAM
2 CUP SHORTENING (SWEETEX)
1 CUP MILK (CANNED MILK IS GOOD)
2 TSP VANILLA
1 TSP. ALMOND EXTRACT
½ TSP.BUTTER FLAVORING
3 LB. POWDERED SUGAR
2 tsp. salt
Mix together and beat 10 minutes until light and fluffy it
will keep in refrigerator for about 2 wks. Is enough
to ice and decorate an 8 or 9 inch double layer cake.
You can cut the recipe in half if you don’t need that much. In this video I am using Pastry Pride Whip Topping. It can be found at
most restaurant supply stores and Cake decorating supply stores. Riches Buttercream is also a good option.

10 Responses to White Chocolate Mum Cake- Cake Decorating

  • Suni Zakariya says:

    thankew for yr wondrfl work.reallyamazing. nice thanks again

  • Nilofer Siddiqui says:

    Flowers are very nice but u talk way too much

  • agmrda1 says:

    So beautiful. Thank you.

  • Asya Popelianski says:

    You are amazing!!!👏👏👏👏👏

  • golden touch says:

    they look more like spider lillies

  • Shana Karlsen says:

    Liz, where have you been lately???? You need to make more videos???

  • Miss Kim says:

    And you could set them in the bottom of various sized bowls to get curl on them as well, chill to speed it up if necessary, or drape the paper over the covered backside of various bowls, and do them that way as well, or the trusty balloon technique used for chocolate nest-making, cut or release the air in the balloon when chocolate is set and gently remove it…but the "inside" of the bowl way probably looks better, so the visible side of the petals won't flatten against the (upturned) bowl on the visible side once you've flipped them over, as might happen, unless that's a desired look, which could work….and one can make a few small, built-up points between the layers and/or more contrasting curl for each progression, especially with 2-3 layers, all to get some even further depth and dimension. I do like the several layers idea too, as some have suggested, all just different looks for fun, maybe have a greater exaggeration of angles/curl between layers, so there's more separation between layers, make tiny ones for a center, like over a tootsie-pop-sized thing, maybe a even marble or golf ball, or even do a ribbon-type center (like daffodils have), maybe dot the ribbon chocolate with a contrasting color, like tiger lilies have…invent your own flowers. Anyway, just some thoughts…thanks for the video, the idea is good and they look pretty! I'll have to try them soon…

  • Madhusmita Sahu says:

    Hi Ma'am,,just one question,,can l make this flower little ahead of time and store it

  • Kat Levasseur says:

    Is it just me or is this lady extremely " BREATHY "when she speaks?
    All I can here is her breathing very loud between every phrase..
    Still appreciated her instructions!

  • THE MOOSH says:

    I lover that and you are so sweet and beautiful. I. glad I found your videos.🌹

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