Learn how to make mini cakes decorated with Valentines Day elements.
This tutorial will demonstrate how to make individual fondant coated cakes with a DIY mould, which are then decorated with 6 different valentines day decorations. Serdar’s main objective with this tutorial is to show you a technique of producing your own simple tool to help eliminate all the time consuming steps of masking and coating small sized fondant coated mini cakes.
Can be shorter if thick.
White and red
50g
A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]
250g - White, red, orange
Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]
250g
250g
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I have made these several times and works great, However, when I pipe the birds they settle down and spread out. I have tried using more sugar it is thicker but about the same results. Do you have any suggestions?
Yes, the reason for having runny royal icing is somewhere along the way there is a bit of oil mixed with mixture, it could the from unwashed utenciles. Try again follow the recipe. Thanks
Tried this sweet little cakes but they didn’t turn out as nice as yours. I think I have to keep on practicing 🙂
I love your work, my problems arise from the fact I live in the United States and we do not use the metric system. Any advise on converting the measurements.
Thank you
We have converting system in recipes, other than that my best advice will be Google. Thank you.
Wonderful, thank you for sharing your skills and knowledge once again. Beautiful work, and beautifully presented.
Genius Mr. Yener!!!!
How badly I wanted to make these mini cakes, but I didn’t know how.
Thank You! Thank You! You are the best!
Another great video from Chef Yener whose vidoes always give me some new technique to apply. Thank you for your clear, detailed instructions.
Thank you for the great tutorial.
I wanted to find out about the chocolate plunger, how would you store it once you are done using it, would I just have to keep it refrigerated to prevent it from melting?
Yes of course, but it will get wet after you take it out from the fridge. To make it permanent use plaster of paris powder. Before you pour the mixture into the pipe, place a round cut cardboard on the base so the chalk does not touch the cake.