Modelling Chocolate Recipe with Glucose #cakedecorating #recipe
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Modelling Chocolate Recipe with Glucose #cakedecorating #recipe
14.8K views11 months ago
YouTubeDiyaCakesIt
Manuela Kjeilen on Instagram: "This one ingredient makes such a difference in my baking. Glucose syrup gives my chocolate ganache the most beautiful glossy finish and keeps it smooth and luscious. In ice cream, it helps keep the texture soft even after freezing. In cookies, it creates that perfect fudgy center with crisp edges. And in marshmallow fluff, it is everything. The texture stays thick, fluffy, and pipeable for days. It melts beautifully in the mouth but stays stable, with a longer shel
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Manuela Kjeilen on Instagram: "This one ingredient makes such a diffe…
172K views4 months ago
Instagrampassionforbaking
Recipe ⬇️⬇️Flavoured Yummy Modelling Chocolate 160g Terrys Chocolate Orange (or any other flavour) 70g Glucose Syrup (I use Fractal Glucose Syrup)Melt your chocolate then add in the glucose syrup, mix until just combinedWrap in cling film and wait until it has stiffened before using #cakeart #caketopper #customcaketopper #cakedesigner #topper #sugarmodelling #handmade #cakedesign #cakedecorating #modellingchocolate #cakedecoration #modellingpaste #caketoppers #cake #caketopperideas #cakeartist |
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Recipe ⬇️⬇️Flavoured Yummy Modelling Chocolate 160g Terrys …
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FacebookJinny's Cakes Bakes & Decorates
Recipe ⬇️⬇️ Flavoured Yummy Modelling Chocolate 1. Terrys Chocolate Orange (or any other flavour) 160g 70g Glucose Syrup (I use Fractal Glucose Syrup) 2. 200g White Chocolate (I use Callebaut W2) 100g Glucose Syrup 25-30g Biscoff Spread I coloured it with Colour Mill Green (as it needs to be oil based with chocolate) 3. 200g Milk Chocolate (I use Callebaut 823) 100g Glucose Syrup 25-30g Smooth Peanut Butter Wrap them in cling film and wait until they have stiffened before using them. #cakeart #c
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Recipe ⬇️⬇️ Flavoured Yummy Modelling Chocolate 1. Terrys Cho…
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FacebookJinny's Cakes Bakes & Decorates
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2:1 Ratio ✨400g Milk Chocolate ✨200g Heavy/Double Cream ✨1 Tbsp Glucose Syrup 💫I used Callebaut 823 and Fractal Colours Glucose Syrup available from The Vanilla Valley ✨✨✨ #ganachetutorial #shinyganache #chocolateganache #milkchocolateganache #ganachecake #cakereels #chocolatetips #chocolatelovers #cakehack | Jinny's Cakes Bakes & Decorates
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