Hi for hiw many days i can keep the sponge in fridge? My son birthday is on 12th. Im thinking to make few days before and then decorate with cream etc on 11th night and keep it back ib the fridge.. please guide me
I've been liking the guittard mystic white www.chocolateman.com/collections/white-chocolate/products/mystic-5-lb-bag-coins?variant=43051587602 or callebeaut W2 www.webstaurantstore.com/callebaut-recipe-w2-white-chocolate-callets-5-5-lb/409CW2U76.html
@@sansserifbakery I found one with palm oil and the grocery store but no cocoa butter.. will see if I can find another brand for now… thank you 😊 so much!!
Help, please. I have been making and decorating cakes for decades. Just recently I made a 3 tier checkered board for a gender reveal party. Made a trial one then the official as I do not do stacked cakes. I had new cake flour and baking powder, used my usual cake batter and icing. However, both cakes were a disaster. The rosettes on the side slide off the cake pulling the actual cake off with it! BOTH TIMES! I am horrified. Any suggestions?
I'm so sorry that sounds traumatic!! What kind of icing were you using? Usually after stacking, crumb coating, compressing, and chilling thoroughly there should not be any kind of weakness in the barrel. Was there fondant involved for the checkerboard? Frosting sliding off tells me there wasn't enough friction on the side. Sometimes people will scratch up the frosting on the cake to have more grip when applying flourishes.
@@sansserifbakery I used my tried and true butter cream passed down from my mother. Has never let me down. No fondant was used. Can you tell me more about “friction”? I have never had to do anything special and none of the videos mention this. I have never chilled my cakes. Would that alone have caused this issue?
@vickirushing8298 it could be part of the issue, I only work with cold cakes because it's significantly more stable. Give it a try, you can rough up the cold base frosting a bit then pipe the buttercream on. Chill it again to solidify.
You need to let it set overnight, room temp is ok. It should be fairly firm, then you loosen again with a hand mixer to frost on a cold cake. Hope that helps!
@sansserifbakery ok.. i thought so. It’s not firm right now.. it’s liquid.. Maybe I did something wrong in the steps.. hopefully it firms up by tomorrow…
When I make it, it's definitely quite soft immediately after mixing, maybe like mayonnaise. After setting it's more like a fudge, then after loosening it's like spreadable paste.
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WoW! that is cool. Thanks for sharing. Be safe.
Beautiful cake🥰
What was the plastic wrap thing that you used after the seran wrap?
It's a thick acetate collar
Hi for hiw many days i can keep the sponge in fridge? My son birthday is on 12th. Im thinking to make few days before and then decorate with cream etc on 11th night and keep it back ib the fridge.. please guide me
Hi! If you double wrap sponge only, it would be good for a few days. After about 3-4 days the quality will be better preserved in the freezer.
@@sansserifbakery so should I keep it in fridge or freezer for 2 days?
@ayeshaomair6586 for 2 days, fridge is perfectly good. Double wrap it.
Thanks alot dear. Can I ask you more questions if I need later
@ayeshaomair6586 sure I'll do my best to help
Recipe for sponge cake please
Looks like you found my other sponge vids, hope you like
Beautiful! what brand of white chocolate do you use?
I've been liking the guittard mystic white www.chocolateman.com/collections/white-chocolate/products/mystic-5-lb-bag-coins?variant=43051587602 or callebeaut W2 www.webstaurantstore.com/callebaut-recipe-w2-white-chocolate-callets-5-5-lb/409CW2U76.html
@@sansserifbakery thank you so much! 😊
No prob! Since white chocolate is cocoa butter, sugar, and milk, you don't really need to get the finest brand out there :)
@@sansserifbakery I found one with palm oil and the grocery store but no cocoa butter.. will see if I can find another brand for now… thank you 😊 so much!!
@TheMomLifee those are candy melts - not true white chocolate! The real stuff is so much tastier.
What is the height each cake should be after its cut?
It's personal preference but I like around 2cm
Is this butter cream?
It is buttercream inside and special white choc ganache outside
Help, please. I have been making and decorating cakes for decades. Just recently I made a 3 tier checkered board for a gender reveal party. Made a trial one then the official as I do not do stacked cakes. I had new cake flour and baking powder, used my usual cake batter and icing. However, both cakes were a disaster. The rosettes on the side slide off the cake pulling the actual cake off with it! BOTH TIMES! I am horrified. Any suggestions?
I'm so sorry that sounds traumatic!! What kind of icing were you using? Usually after stacking, crumb coating, compressing, and chilling thoroughly there should not be any kind of weakness in the barrel. Was there fondant involved for the checkerboard? Frosting sliding off tells me there wasn't enough friction on the side. Sometimes people will scratch up the frosting on the cake to have more grip when applying flourishes.
@@sansserifbakery I used my tried and true butter cream passed down from my mother. Has never let me down. No fondant was used. Can you tell me more about “friction”? I have never had to do anything special and none of the videos mention this. I have never chilled my cakes. Would that alone have caused this issue?
@vickirushing8298 it could be part of the issue, I only work with cold cakes because it's significantly more stable. Give it a try, you can rough up the cold base frosting a bit then pipe the buttercream on. Chill it again to solidify.
@@sansserifbakery thanks
Hi, is this recipe liquidy when everything is done and then hardens afterwards or did i do something wrong?🤷🏾♀ thanks and do i refrigerate it ?
You need to let it set overnight, room temp is ok. It should be fairly firm, then you loosen again with a hand mixer to frost on a cold cake. Hope that helps!
@sansserifbakery ok.. i thought so. It’s not firm right now.. it’s liquid.. Maybe I did something wrong in the steps.. hopefully it firms up by tomorrow…
When I make it, it's definitely quite soft immediately after mixing, maybe like mayonnaise. After setting it's more like a fudge, then after loosening it's like spreadable paste.
@sansserifbakery ok.. my consistency is more like melted ice cream now.. but I am hopeful 😊
@@TheMomLifee you can send me DM's/ photo/vid on Instagram if you need more help!
Share the recipe of your cakes please
ruclips.net/video/DtBno5jXcgo/видео.htmlsi=UJL-q0tmB3Uu_i58
ruclips.net/video/oEbiNPJwxMU/видео.htmlsi=Y3uYpA8RYqnkSpLs
ruclips.net/video/old457pE77g/видео.htmlsi=kj8ihj_uII_xhn2x
How to make a chocolate ganash
Hello, the chocolate ganache recipe I use is linked in the description.
But how do you SERVE a cake that tall? The slices would be massive 🤔
You cut parallel slices, flip them onto a flat board, and cut into portions. Looks nice and works well!
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