0:20 chill cake 0:33 make chocolate ganache 1:20 cut cake 1:44 create hills on cake 2:27 ganache cake 2:46 make jello 4:03 second coat of ganache 4:13 make modelling chocolate toppers 6:43 color mountains and bottom of ocean 7:03 put on cake toppers 7:26 prepare cake for jello pour 8:14 jello pour 8:49 remove everything from around cake 9:45 decorate cake
This is the first tutorial i see of this trend that makes the process easier and clear and makes me feel encouraged to do it.. thank you so much.. you have a great way to present tutorials 😀
@@PastryMadness thank you for making this amazing turorial. I swear i had seen over 20 videos and yours is the only perfect and clear one. Highly appreciated:)
I use AmeriColor gel food coloring. I usually make a small amount of modeling chocolate, just enough for the project. All the leftovers can be stored at room temperature for 2-3 months wrapped securely in plastic wrap put in a Ziploc bag or it can be frozen for up to a year. Check out this article for more info veenaazmanov.com/white-modeling-chocolate/ I hope it helps)
It's just epic.. thanks for this detailed tutorial... Have one question though .. what's the height of the acetate used .. ?? Because I bought one 10 cm in height.. and I think it will be too short??.. also what was the size of the cake u used??
Hi Mannoula, I am glad you like it) My acetate film is 10 cm and if you have a cake higher than that, you can always double stack after starting to assemble the cake in order to make it higher. The cake is about 9 cm high and 20 cm in diameter without the decorations.
@@PastryMadness in my country, i couldn't find tall acetate paper at all. Can you please do a short tutorial on how to double stack them or handling it.. thank you:)
very impressive👏 I tried it, but the only issue is the jello. It taste too sour, maybe I need to lessen the lemon? I followed your jelly recipe, but it really taste sour.. Was it tbsp or tsp? Maybe next time I'll add only 1tsp😅 thanks for the jelly recipe
Thank you and I'm sorry if it tasted too sour for you. You can definitely reduce the amount of lemon juice or just don't add it at all. It's all about your taste preferences. I personally love sour)))
Thank you very much for the video, but I have a question if you see this message; how we can make the jelly more transparent? in some jelly cakes everything can be seen clearly, what should I do? thankssssssssssssssssssssss
Hi China, I'm so glad it was helpful)) About your question, I think it depend on the quality of the gelatin powder. I will also recommend not to carve the cake to deep and make the bottom of the ocean more bright with white coloring or melted white chocolate.
@@PastryMadness Thank you very much.....yes, I realized the quality of gelatin is very important but in china, I couldn't find the good one! have a nice day
@@PastryMadness I don't know if there is any way I can send you the pictures of my cakes which I learned from you! they are not great but can bring a smile to your lips! hahhahhahhah
You probably don't need an answer anymore but I thought you might like to know anyway 😅. Pour a small amount of jelly on the cake and let it set, then pour the rest of it on. This way the jelly won't absorb ganache and stay clear 😊. Learned it over on ann reardon's channel how to cook that
0:20 chill cake
0:33 make chocolate ganache
1:20 cut cake
1:44 create hills on cake
2:27 ganache cake
2:46 make jello
4:03 second coat of ganache
4:13 make modelling chocolate toppers
6:43 color mountains and bottom of ocean
7:03 put on cake toppers
7:26 prepare cake for jello pour
8:14 jello pour
8:49 remove everything from around cake
9:45 decorate cake
This is the first tutorial i see of this trend that makes the process easier and clear and makes me feel encouraged to do it.. thank you so much.. you have a great way to present tutorials 😀
You have no idea how happy I am to hear that! Thank you for letting me know))
@@PastryMadness thank you for making this amazing turorial. I swear i had seen over 20 videos and yours is the only perfect and clear one. Highly appreciated:)
I wanted to see the octopus in a complete slice - maybe next time :) thanks for the tutorial!
I'm glad I found u. Bless u
Как же это креативно! Торт-остров!
EXCELLENT VIDEO ! THE CAKE IS AWESOME. CONGRATULATIONS !!!👍😍
Thank you so much!☺❤
This is AMAZING 😮...I LOVE IT❤
The cake looks fantastic. What a great idea. Your tutorial was easy to follow. Thank you
Thank you and you're welcome!)
Very good directions and beautiful cake.
Thank you so much!))
Incredible!
This is brilliant! ❤️. Next year, I’m making a mermaid theme birthday cake and I’ll use this method to put mermaids in the gelatin.
Thank you))
Great work 👍
Any substitute for cocoa butter?
Which colour do u use for chocolate modeling??? And can we reuse chocolate modeling if dries up ?? How to makeit paliable??
I use AmeriColor gel food coloring. I usually make a small amount of modeling chocolate, just enough for the project. All the leftovers can be stored at room temperature for 2-3 months wrapped securely in plastic wrap put in a Ziploc bag or it can be frozen for up to a year. Check out this article for more info veenaazmanov.com/white-modeling-chocolate/
I hope it helps)
Can I put the ganache on and seal the cake a day before
Wow amazing
Thank you so much!
Very well explained 👍
Thank you)
Mam can I make octopus with fondant
It's just epic.. thanks for this detailed tutorial... Have one question though .. what's the height of the acetate used .. ?? Because I bought one 10 cm in height.. and I think it will be too short??.. also what was the size of the cake u used??
Hi Mannoula, I am glad you like it) My acetate film is 10 cm and if you have a cake higher than that, you can always double stack after starting to assemble the cake in order to make it higher. The cake is about 9 cm high and 20 cm in diameter without the decorations.
@@PastryMadness in my country, i couldn't find tall acetate paper at all. Can you please do a short tutorial on how to double stack them or handling it.. thank you:)
Can i use agar agar insteed of gelatin?if yes whats about quantity?
very impressive👏 I tried it, but the only issue is the jello. It taste too sour, maybe I need to lessen the lemon? I followed your jelly recipe, but it really taste sour.. Was it tbsp or tsp?
Maybe next time I'll add only 1tsp😅
thanks for the jelly recipe
Thank you and I'm sorry if it tasted too sour for you. You can definitely reduce the amount of lemon juice or just don't add it at all. It's all about your taste preferences. I personally love sour)))
I hope you be successful
Thanks)
Can we use milk chocolate for ganache instead of dark chocolate?
Hi Rabia, Yes you can use milk chocolate or you can use mix of dark and milk chocolate)
Wow
`Thanks)
Thank you very much for the video, but I have a question if you see this message; how we can make the jelly more transparent? in some jelly cakes everything can be seen clearly, what should I do? thankssssssssssssssssssssss
Hi China, I'm so glad it was helpful)) About your question, I think it depend on the quality of the gelatin powder. I will also recommend not to carve the cake to deep and make the bottom of the ocean more bright with white coloring or melted white chocolate.
@@PastryMadness Thank you very much.....yes, I realized the quality of gelatin is very important but in china, I couldn't find the good one! have a nice day
@@PastryMadness I don't know if there is any way I can send you the pictures of my cakes which I learned from you! they are not great but can bring a smile to your lips! hahhahhahhah
@@dadparvar I would love to see them! You can tag me on Instagram @pastrymadness and I will see them))
You probably don't need an answer anymore but I thought you might like to know anyway 😅. Pour a small amount of jelly on the cake and let it set, then pour the rest of it on. This way the jelly won't absorb ganache and stay clear 😊. Learned it over on ann reardon's channel how to cook that
can i replace the ganache with frosting?
I would not recommended. Butter and chocolate create a protective layer between the cake and jello.
How many days in advance I can make this cake?
Any cake is good for 48 hours from the moment of assembling.
THAT'S NOT JELLO!