@@sharonmidi9136 Its a bit like margarine but only used for baking cakes. I had another lady based in the USA ask me the same, unfortunately I don't believe stork is sold over in the states However she did look for alternatives and found different brands that mentioned 'great for baking' So look for a similar product that is not butter but specifically mentions baking in there x

@@MelovesPugs I have only ever purchased my kits directly from the Frost Form website who don't sell on Amazon. They have allowed an American company to re create it but it is slightly different. I would recommend using the official Frost form website, check out there suppliers and locations and remember they also offer worldwide shipping

@@RachelsEnchantingCakes thank you..Next size I will. '

@@MelovesPugs awwww you will love it, before you know it your frost form collection will be growing in size x If your using Butter Ganache like I do in this content then there is no need to crumb coat however I do crumb coat when using buttercream with the frost form as you have to physically push in the piping bag and if it wasn't crumb coated your more likely to end up with bits of cake in the finish x

@@RachelsEnchantingCakes thank you ❤️

No hard once at room temperature but still more difficult to cause damage , it has a texture of fudge so very easy to cut but obviously very naughty health wise lol and I personally love the taste more than buttercream so you are easily tempted to eat more xxx

There's no need to refrigerate this, as there is nothing in there that needs to be kept above 5'c so thats not a concern , just treat it like you would a cake. You can definitely make this the day before, it's very quick and easy to do. I actually had surgery on my arm just 72 hours before I made this tutorial , that's how easy it is to do xxx

Thank you so much for your lovely feedback it means an awful lot and to answer your question , There is nothing perishable in this recipe, due to this fact it will last as long as the best before date on your products. However when gelatine is allowed access to the air over time it can start to dry out. I use gelatine with piping gel to make edible slime and when I made a witches cauldron over time the piping gel and gelatine mixture set hard due to being exposed to the air. Same with edible bubbles, that is literally just gelatine and water but once left exposed they set. So yea you can make it in advance, depending on how thin or thick you make it will depend on how long it takes to set and also how it's stored x

Thanks so much for a quick and detailed reply ❤️❤️

It sounds like the chocolate got overheated, when this happens it does split very easily. Butter gets alot hotter than chocolate due to it being a fat, so you have to be really patient and just allow it to slowly melt your chocolate. If your struggling to get your chocolate to melt , place your bowl over a bowl of hot water, this helps keep it all warm but gently allows the chocolate to melt and prevent it from splitting x

Depends where you purchased it from, I believe that frost form have allowed an American company to sell the same item but parts are made differently, if you have it's available on Amazon. You can only get The original frost form directly from themselves and a few other suppliers. If you have purchased yours directly from the frost form website I would suggest contacting them, it will easily be traced back with your invoice number and they are very helpful x

If memory serves me correctly I used 500g of each ingredient and 10 eggs for a 10 inch Round. For a 10 inch Square I think I used 700g for and 14 eggs. but a good idea is to always make more than you need, then you fill your tins and you can work out roughly from what's left over what you will need the next time round x

@@RachelsEnchantingCakes thank you!

This will take you through everything you need to make it aswell as converting for other sized cakes kzfaq.info/get/bejne/oKtno5V0y8y7pYE.htmlsi=myMiRAVXn2z-z3Jw

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I use Anchor in the summer as it seems to not go as soft as Lurpack and Lurpack in the winter as anchor can be harder to work with. However make sure you refrigerate your cake before you deliver it and if we are in the middle of a heatwave I would suggest Butter Ganache as it's made with chocolate and butter so it's more stable. It can still go soft but it will take more heat for it to end up as soft as buttercream x

Rae I totally understand, I was exactly the same way until I started using buttercream more. I personally find it faster and easier compared to Fondant Sugar Flowers especially the Roses. But I suppose it still depends on what your aiming for, you will always get a much more realistic flower from fondant, where you can add non edible stems and leaves half the way down the stem, perfect for a cake. Buttercream flowers are excellent for cupcakes and cakes if your not after something super realistic. Give it a try, it's really relaxing just sitting at your decorating table piping away , and you get to eat a cupcake at the end of it lol X there is always a method in my madness lol

I can confirm they do lol I ate one after finishing recording lol, perks of being a cake decorator x

Your more than welcome, please understand this tutorial was made many years ago with old equipment so I'm hoping to re do this at some point in HD so it's of the same quality as my more recent content x

Marvelous Molds have some amazing designs, I just love how much time they save because to make each ruffle by hand is extremely time consuming x

For this style of rosé I used a 2D however a 1M will also work

Thankyou so much Claire, I hope your doing well, definitely give piping roses a try, I'm personally finding it very therapeutic and naturally get to eat a cupcake 🧁 at the end lol xxx

You are more than welcome, do give it a try , have fun with it and it's so light weight and flexible perfect for any sort of drapes or swags on a cake

Thankyou so much and for taking the time to leave feedback, just remember to refrigerate the piping bag for a few minutes if it gets a little soft, I was just mentioning to another lady how relaxing piping buttercream flowers 🌹 really are.

Not quite , for the realistic roses there's a detailed tutorial but you need more equipment. Thai is perfect for anyone with barely any equipment and just starting out in the baking world x

It really is a very simple cake to make, just take your time when adding the black sausage shapes as it's those that make the cake a Cartoon cake. Don't be afraid , your daughter will love it, just enjoy the process

I'm really enjoying piping flowers at the moment xxx there no where near as difficult as people may think x

Thankyou you so much for bringing this up, the way you mentioned in done in another tutorial, the American Buttercream one. It's harder to do but is possible. I then had a comment from someone who was adamant this is the easier way so I thanked them and tried it. From now using both methods this is actually easier than attempting to get both the liner and stencil in the very tight gap however your method is perfectly plausible as I have already tried it. So thankyou as this will help others understand that it can be achieved using both. Warmest wishes Rachel

Treat it like you would a Sponge Cake, however it's going to be exposed to the air when placed on the cake. It's something I would make last as it will slowly start to dry. However it can easily be made in advance and just kept in the plastic tub with a lid to protect it from the air

Directly from frost form there link is in the description

The secret is to be patient in regards to allowing it to set and also using a very high quality modelling paste (it makes it so much easier). Thankyou so much for taking the time to leave such lovely feedback it means an awful lot x

I piped this , no mould was used however the buttercream does remain firm. I use this in another tutorial where a square cake is covered and it holds it's shape beautifully. Obviously if your in the middle of a heat wave then treat it like you would all buttercream covered cakes and cupcakes and refrigerate to prevent melting.

Awwww I'm so pleased to hear that this has worked for you, it's been my most used cake recipe since I started my business 10 years ago and it's also the most asked for by my customers. Thank you so much for taking the time to leave this lovely feedback it means so much

Yes you can easily cut them in half if you choose too and consiquently just have extra layers of cake and more filling, it's a lovely versatile cake to work with x

Thank you. Also am I ok to freeze the layers and ice at a later date? X

@@DanielleWilson-hb3tw definitely, just make sure each layer is protected from the air with plenty of cling film x

Sorry to bother you again, could this sponge be made into a coconut sponge?

@@DanielleWilson-hb3tw I don't see why not, it may make the cake a little dry and more dense but with a case of trial and error it would make a beautiful cake. I tend to make Madeira cake when I use coconut, just because it's already a more dense, heavy type of cake. Let me know how it turns out x

The Ratio needs to be 2 to 1 so two parts chocolate to one part butter, so if you want to make less follow the charts mentioned. I always follow the recipes as there usually is food science behind them x to will find the chart on the site in the description

@@RachelsEnchantingCakes thank you so much 💗💗💗

You are so welcome, this is definitely my `Go To` especially when it comes to difficult colours like Reds and Blacks, I hope you get as much use out of it as I do