I always learn something with every one of your tutorials. The cake looks perfect ( after I wiped the spots off my screen lol 😆). Can't wait for the next one. Thank you for sharing and keep on caking 💜🍒
You make it look so easy Tracey!! I’m getting there with the profroster but really struggle with metal scraper. I inadvertently angle it and end up with tapered edges 🙈 Everyday is a learning day! #cherrybrigade 🍒
Yes! I usually go in with my metal scraper AFTER I've let the layer set with the profroster. That way I can't really taper anything as the chooclate has already set straight :D It's just a case of smoothing out the sides if it needs it :D x
I have absolutely no luck with white chocolate ganache, ooh the tears and tantrums i've had with it, I swear i'm never using it again. I've tried every method to stop it splitting and even getting it back when it has split 😪😪 I love using my Profroster though, its been a game changer for me. Thanks for sharing xxx
I enjoy your videos i have grow so much in my baking looking at old pics and now.just wanted to know if pro foster can be bought online ,I am in South Africa .they sell they fake ome.loved the video u posted a while ago of fake one I almost bought one after seeing the difference I knew what to look for..thank you for sharing pls appreciate it
Hi, Hope you’re well. Thank You soooooo much for your tutorials. They are super helpful. I have recently started working with ganache to cover my cake. Absolutely love the stability. Sometimes it goes well. There are no cracks. And sometimes sfter I have finished the final coating, cracks sometimes develop a few minutes later. Do you know how I can avoid cracks please? Thanks so much.
Hi! Are you putting your cakes in the fridge? Sometimes the fast-setting can cause cracks. I get cracks when my wall of ganache isn't thick enough and my filling wants to escape! I usually dig out a hole where the crack is, remove some of the filling and then patch it back up with ganache, make sure you have a good layer on there! x
Hi, thank You so much for your response. Really grateful. Yes I’m putting but the crumb coated cake and final coated cake in fridge. Fridge tends to be a max 5 setting. Do you think that May be the cause. Also how do I avoid the fridge in this heat. I have been usinc 4:1 ration in this heat and sometimes the ganache crumb coat and final coat still doesn’t set hard enough. What are your thoughts please. Thank You so much for your response. Super grateful.
I love my pro froster but am definitely not patient enough with it! Quick question, do you use a drum 1 size bigger than your cakes? I normally use a cake card thats the same diameter as the cake so dont get that extra lip to fill in. Fab tutorial!
Nope! If your mixing JUST white chocolate with colour - you're better with oil based. But if your colouring white chocolate GANACHE, gels will be fine as you've already mixed it with a liquid.....cream! Check out my party panda and call of duty tutorials, it shows me colouring ganache with gels, and water based airbrush colour!
Aww thank you soooo much for doing this. I’ve watched it 5 times. I’m getting better at it already! 😂 🍒❤️ xxx
awww thats amazing! Keep going, you will get it!
PERFECTION! I love the Profroster. Best tool you’ve recommended to me. Use it on every single cake. Xx
Isn't it ace!
You made it look so easy, I have never had much luck colouring ganache! Thank you for your amazing tutorials as always xx ❤️🍒
I always learn something with every one of your tutorials. The cake looks perfect ( after I wiped the spots off my screen lol 😆). Can't wait for the next one. Thank you for sharing and keep on caking 💜🍒
Great tutorial Tracy have a great week ❤️
Thank you, you too!
You make it look so easy Tracey!! I’m getting there with the profroster but really struggle with metal scraper. I inadvertently angle it and end up with tapered edges 🙈
Everyday is a learning day!
#cherrybrigade 🍒
Yes! I usually go in with my metal scraper AFTER I've let the layer set with the profroster. That way I can't really taper anything as the chooclate has already set straight :D It's just a case of smoothing out the sides if it needs it :D x
Here from TikTok, this is great, I can’t wait to try!!!
Awww welcome to my channel! xx
You make it look so easy. 🤗
Thank you. That is very useful as always 😁😁
Thank you!
I have absolutely no luck with white chocolate ganache, ooh the tears and tantrums i've had with it, I swear i'm never using it again. I've tried every method to stop it splitting and even getting it back when it has split 😪😪 I love using my Profroster though, its been a game changer for me. Thanks for sharing xxx
Easy peasy 😱
TFS Tracey. I am definitely going to get a profroster. That thing is cooler than jello lol.
hahaha I love mine!
Great video. Thank you for sharing!
Thank you so much for watching :D x
Just here to hear you say "caake" Great job 😊👍
😂😂😂😂❤️
I enjoy your videos i have grow so much in my baking looking at old pics and now.just wanted to know if pro foster can be bought online ,I am in South Africa .they sell they fake ome.loved the video u posted a while ago of fake one I almost bought one after seeing the difference I knew what to look for..thank you for sharing pls appreciate it
Thank you so much! Yes they are originally from the US, so you should be able to grab one from their official website: www.profroster.com/shop
Thanks do much will check out ! Appreciate you taking the time to reply ❤️❤️❤️
Hi, Hope you’re well. Thank You soooooo much for your tutorials. They are super helpful. I have recently started working with ganache to cover my cake. Absolutely love the stability. Sometimes it goes well. There are no cracks. And sometimes sfter I have finished the final coating, cracks sometimes develop a few minutes later. Do you know how I can avoid cracks please?
Thanks so much.
Hi! Are you putting your cakes in the fridge? Sometimes the fast-setting can cause cracks.
I get cracks when my wall of ganache isn't thick enough and my filling wants to escape! I usually dig out a hole where the crack is, remove some of the filling and then patch it back up with ganache, make sure you have a good layer on there! x
Hi, thank You so much for your response. Really grateful. Yes I’m putting but the crumb coated cake and final coated cake in fridge. Fridge tends to be a max 5 setting. Do you think that May be the cause. Also how do I avoid the fridge in this heat. I have been usinc 4:1 ration in this heat and sometimes the ganache crumb coat and final coat still doesn’t set hard enough. What are your thoughts please. Thank You so much for your response. Super grateful.
I love my pro froster but am definitely not patient enough with it! Quick question, do you use a drum 1 size bigger than your cakes? I normally use a cake card thats the same diameter as the cake so dont get that extra lip to fill in. Fab tutorial!
No I use the same size. By the time I've cut off the outer caramelisation it leaves a little gap :D xx
Thank you!🙏💜 If I wanna wip the ganache to pipe it on cupcakes, do I add the color before or after wipping?
Yo can add it before-hand so your colour is nicely incorporated, but it honestly doesnt matter either way xxx
Hi can I use any gel colour does it have to be oil based please x
Hi! The links are in the description to what I used - progel :D x
Hi, do you set the crumb coat/and Ganache layers in the fridge in between each coat?
nope it just sets at room temp :D x
How can I stick fondant toppers on white chocolate ganache??
Hi! You can try attaching with a little bit of water. If the toppers are a bit bigger/stubborn you can melt a little ganache and use that as a glue x
Interesting…so no need for oil based colors?
Regular gels won’t seize the chocolate?
Nope! If your mixing JUST white chocolate with colour - you're better with oil based. But if your colouring white chocolate GANACHE, gels will be fine as you've already mixed it with a liquid.....cream!
Check out my party panda and call of duty tutorials, it shows me colouring ganache with gels, and water based airbrush colour!
@@Cherrycakeco Yes!! That makes so much sense…Thank you very much!
@@cakerbaker9965 No problem at all! :D Thank you so much for watching x
Is this food colouring oil based could some one please let me no thank you all ❤
Nope, it doesn't need to be. These are just regular gels - linked in the description box :D x