In this cake decorating tutorial, I demonstrate how to create gold spheres out of dark chocolate and edible luster dust. Gold drips are also super popular these days. Here’s how I like to make them.
Using white chocolate for your gold drips has it’s advantages. Ganache, even once it is has set, is still not completely firm. Brushing over ganache with paint can dint and misshape your ganache drip. White chocolate on the other hand, even if there if a heap of vegetable oil in it, will actually set nice and firm. You can paint over it with a soft or hard bristle brush, and it won’t affect the shape whatsoever.
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
SWISS MERINGUE BUTTERCREAM:
ULTIMATE GANACHE RECIPES:
With love,
Rosie
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