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@ACADEMYofCAKEDECORATING9 күн бұрын
Thank you for pointing out, we are fully aware about the aspects you mentioned When will get to the point of allocating budget for all the above will get in touch for sure !
@shirleycorkrum987119 күн бұрын
Thank you for sharing ❤❤
@ACADEMYofCAKEDECORATING19 күн бұрын
Thanks for watching!
@noelmorones3821Ай бұрын
Do you have a tutorial on making geraniums?
@ACADEMYofCAKEDECORATINGАй бұрын
Thank you for asking! of course will add one in a day or so, no problem. If you've subscribed to our channel you will be notified when it will be available to watch
@Pranav-vt6ijАй бұрын
How long does it last?
@ACADEMYofCAKEDECORATINGАй бұрын
As mentioned in description : Sugars will retain the moisture from the double cream so the ganache will stay safe in the fridge for up to 2 weeks ( if temperature is constant and set to 2-5 degrees Celsius). If stored in your home fridge along food make sure is stored in an air tight container as it will absorb the odors wit ease ( due to it's high precent of fat). Also make sure the temperature of the fridge is constant 2-5 degrees Celsius. Every time when you open the fridge's door the temperature fluctuates and that will cause condensation. This added moisture will shorten the shelf life of all your food but ganache in particular. Hope that helps
@richardstrange37483 ай бұрын
How to make? Or watch me make?
@ACADEMYofCAKEDECORATING3 ай бұрын
Well, you start by watching then you can go to this video to watch and listen kzbin.info/www/bejne/kHbOoJ2PeJVsnMksi=CF83u9DjLO2wDn9N Then you can put what you've learn into practice. Good luck !
@richardstrange37483 ай бұрын
Thanks. Tells us nothing!
@ACADEMYofCAKEDECORATING3 ай бұрын
Dear Richard, if you look at more you will see a link attached pointing you to watch a complete tutorial . This is a very old video and at that time i was kind of dumb )))))
@zohramoukhtari79805 ай бұрын
كلك دوق وفن وابداع يا فنانة
@ACADEMYofCAKEDECORATING5 ай бұрын
شكراً جزيلاً !
@ToluliciousKitchen5 ай бұрын
Perfectly done! Easy and looks super yummy.
@ACADEMYofCAKEDECORATING5 ай бұрын
Thank you ! Easy & yummy indeed !
@DinalvaSs6 ай бұрын
Bonito ,lindoooo ?..
@ACADEMYofCAKEDECORATING5 ай бұрын
gracias
@MahsuBeevi6 ай бұрын
നിങ്ങളുടെ എല്ലാ വീഡിയോസ് ഞാൻ കാണുന്നുഉണ്ട് ഞാൻ സബ് ചെയ്തു നിങ്ങൾ എനിക്ക് സബ് ചെയ്യണേ 👍👌👍👌
@MahsuBeevi7 ай бұрын
നിങ്ങളുടെ എല്ലാ വീഡിയോസ് ഞാൻ കാണുന്നുഉണ്ട് ഞാൻ സബ് ചെയ്തു നിങ്ങൾ എനിക്ക് സബ് ചെയ്യണം ഞാൻ വന്നു നിങ്ങളും വന്നോളൂ എല്ലാ സൂപ്പർ ഞാൻ കൂട്ടായി എല്ലാ സൂപ്പർ ഞാൻ കൂട്ടായി ❤❤❤❤❤❤❤❤❤❤❤
@ACADEMYofCAKEDECORATING7 ай бұрын
thank you very much !!
@nitugoyal22488 ай бұрын
Which method of making is this
@ACADEMYofCAKEDECORATING8 ай бұрын
When you use a hot syrup the method is called Italian. We also teach the French method if that is something you are interested with
@cake30208 ай бұрын
👍👍just wish you moved your camera closer so we can see better details...
@ACADEMYofCAKEDECORATING8 ай бұрын
The video was recorded while running an in-person class, so the focus was on the students rather than on the cake. Have a look at this class, which takes you from the start to the finish: academyofbakingandcakedecorating.com/schools-home-page/teddy-cake. You get free access to this and many other courses when you join the forever-free membership 😀
@oliviasamaniego5799 ай бұрын
No, gracias, no dice con qué las está pegando y si uno ve los videos es porque no sabe y quiere aprender.
@ACADEMYofCAKEDECORATING8 ай бұрын
thank you for the feedback ! This is a very old video unfortunately. You can glue with pretty much anything : water, egg white, edible glue.Hope that is going to help
@EARN-750-DAILY_JOB_FOR_U9 ай бұрын
"Innovation distinguishes between a leader and a follower." -Steve Jobs
@ACADEMYofCAKEDECORATING9 ай бұрын
That's correct! Go where there is no path and make a trail-RWEmerson
@meenaroy534 Жыл бұрын
Can i join this cake decorating course
@ACADEMYofCAKEDECORATING Жыл бұрын
Of course, You can subscribe for free and get instant access to all our forever-free courses. academyofbakingandcakedecorating.com/
@meenaroy534 Жыл бұрын
Ello
@meenaroy534 Жыл бұрын
Hello
@ACADEMYofCAKEDECORATING11 ай бұрын
hello !
@TheEzlau Жыл бұрын
That must take a lot of time and patience!!!😮 Looks so perfect!!!
@ACADEMYofCAKEDECORATING Жыл бұрын
Thank you! It doesn't take that long now after years of practice. 😀
@maureenmcdonald9035 Жыл бұрын
Gorgeous. Thank you for sharing. Where did you get your cutter please? Mo x
@ACADEMYofCAKEDECORATING Жыл бұрын
Thank you ! I used the Wilton dogwood rose cutter. Any hear shape cutter will also work but petals will have to be wired individual
@maureenmcdonald9035 Жыл бұрын
@@ACADEMYofCAKEDECORATING thank you for replying.
@ACADEMYofCAKEDECORATING Жыл бұрын
very welcome!@@maureenmcdonald9035
@ΧριστόφοροςΜπόικος-γ1σ Жыл бұрын
So if i understand right. ...The more you pull and fold the sugar the more it becames more elastic? If i overpull the sugar it becomes really hard and impossible to work with. I need to worm it up again and again. Sometimes I don't even make it to wrap the sugar on the pump.Any tips to keep the sugar soft so i can make more than one at the time? Thanks in advance.
@ACADEMYofCAKEDECORATING Жыл бұрын
Sugar aerates and gets elastic as you pull and fold ( in one direction) But also it cools very quickly. You need a heating lamp or a warm plate to keep it workable for longer. To keep it shiny and make it work you have to repeat the process again and again. Each time when you want to create something. This video is mainly about how to blown the Isomalt ( works the same if you use boiled sugar) kzbin.info/www/bejne/iJ_Lg4WrjZ6Nbsk Hope it helps
@ΧριστόφοροςΜπόικος-γ1σ Жыл бұрын
Thanks for your help. I was really helpful and actually managed to make it almost perfect and now its already a best seller dessert. Thank you so much
@ACADEMYofCAKEDECORATING Жыл бұрын
That sounds great! so happy to hear it was useful to you !!@@ΧριστόφοροςΜπόικος-γ1σ
@georgetafeierformatordecorator Жыл бұрын
❤️ câtă migală😍👍
@ACADEMYofCAKEDECORATING Жыл бұрын
Antrenament 😀cu rabdarea treci marea
@ToryAghissiDo Жыл бұрын
What is that? air blower? How do you call that
@ACADEMYofCAKEDECORATING Жыл бұрын
you can find it under different names but most accurate description is air blowing pump for sugar work
@ToryAghissiDo Жыл бұрын
@@ACADEMYofCAKEDECORATING thank you
@davidlum5425 Жыл бұрын
Could I please get the info on how many grams of almond flour and icing sugars?
@davidmarslum Жыл бұрын
I just found the amounts (150g and 150g) on your PDF recipe. Thank you for sharing and caring!
@ACADEMYofCAKEDECORATING Жыл бұрын
when making macarons we use equal amounts of icing sugar and almond (nut or seeds) flour -this is called tant pour tant
@bonplan922 жыл бұрын
holow macarons ....
@ACADEMYofCAKEDECORATING2 жыл бұрын
See the bright side! More air, less sugar :))
@bonplan922 жыл бұрын
@@ACADEMYofCAKEDECORATING hahahah is fail macaron because of meringue or oven temp ..... you make hollow macaron and you are academy ? when you come to paris you are welcome to see what is full french macaron :)
@ДаријаПоповић2 жыл бұрын
Amazing,I am breathless!
@marlettaengland15132 жыл бұрын
Very good tutorial. Anxious to try this.
@ACADEMYofCAKEDECORATING2 жыл бұрын
Hope you will enjoy it!
@DayDay-ik7kl3 жыл бұрын
Va rog rețeta si in limba română?
@ACADEMYofCAKEDECORATING3 жыл бұрын
Instrucțiunile in limba romană sunt disponibile pe canalul KZbin Ribana Cristescu sau pe grupul Facebook ABC cake decorating 😊
@SumSuperStar553 жыл бұрын
Hi, the item I created with isomalt needs to be packed but it's turning very sticky and sticking to my packaging..how do I avoid the item I created using isomalt from becoming sticky? Any suggestions would help!!
@ACADEMYofCAKEDECORATING3 жыл бұрын
sugar is well known for absorbing moisture so unfortunately we have to deal with this by trying to store the items in an air tight container or along with some silica gel You can also try to coat them with vegetable oil or edible glaze but they may not look as good
@papusica813 жыл бұрын
You are the best🥰Thanks for everything you do for us
@ACADEMYofCAKEDECORATING3 жыл бұрын
Thank you for your kind feedback!
@jen22023 жыл бұрын
Do you need a heat lamp ?
@ACADEMYofCAKEDECORATING3 жыл бұрын
Not necessarily You need a source of heat ( hot plate/ heat lamp/ microwave) and constant temperature plus low humidity around working area ideally 22-25 degrees
@wisdomumo40283 жыл бұрын
What's the first coating before the royal icing
@ACADEMYofCAKEDECORATING3 жыл бұрын
In order to coat a cake with royal icing you have to cover it first with a layer of marzipan/fondant
@hetvirevawala28723 жыл бұрын
Mam can I use potato starch instead of potato protein?
@ACADEMYofCAKEDECORATING3 жыл бұрын
No, sorry it will not work with starch . You need pure protein to replace the protein of from egg white
@sarimalikhan22963 жыл бұрын
Hi
@juliexu52873 жыл бұрын
Great video! Thank you for posting :)
@ACADEMYofCAKEDECORATING3 жыл бұрын
Thank you !!
@UKFR3 жыл бұрын
Informative video, thank you (I am just starting out with isomalt). You deserve far more views and subscribers.
@ACADEMYofCAKEDECORATING3 жыл бұрын
Thank you for your lovely feedback! Happy to hear you’ve found the infos useful !
@neliselina11213 жыл бұрын
hello I wanted to know how to make it from scratch do you have a video
@ACADEMYofCAKEDECORATING3 жыл бұрын
There are few videos containing the same topic here is an example kzbin.info/www/bejne/iJ_Lg4WrjZ6Nbsk
@SunsetCookieCutters3 жыл бұрын
Why did my isomalt fog after it was dry?
@ACADEMYofCAKEDECORATING3 жыл бұрын
sorry just noticed your question. The isomalt sets firm does not dry. And if there is even a bit of moisture in the room it gets absorbed and creates that foggy look on the surfaces of the Isomalt. To avoid this from happening you can glaze with edible glaze, apply a thin layer of oil or store in a very dry airtight container. Hope that helps
@Gabriel-ql2vq3 жыл бұрын
Okay, I love this video and it is incredibly helpful, but the music is driving me a little crazy? The first bit sounds like it is going to be Dreams by Fleetwood Mac, and then it goes straight into sounding like Love Will Tear us Apart by Joy Division and either way I just keep waiting for the lyrics to start. Thank you for making this, though. It was exactly what I was looking for.
@ACADEMYofCAKEDECORATING3 жыл бұрын
Thank you for your feedback 😊 Just free music what can I say 😀 ? Maybe mute the video? Or watch the newest video which also contains audio instructions ?
@muhammedyacine64863 жыл бұрын
Can you please put the recipe under my comment? I need it
@ACADEMYofCAKEDECORATING3 жыл бұрын
500 g water, 1 kg granulated sugar, 2.5 g cream of tartar , 50 g glucose
@mannatdhiman98393 жыл бұрын
O how to make candy
@avrillategan51484 жыл бұрын
What is ur temperature when setting it for ice cubes? We have very hot temps in South Africa, And im struggling to set mine without crystallising . Should we avoid the fridge or is it better to set in fridge?? No body tells us how to set in fridge or room temperature?
@ACADEMYofCAKEDECORATING4 жыл бұрын
Crystallization occurs due to humidity, not temperature Isomalt cannot be stored in the fridge You need to leave cubes out to cool down at the room temperature and use them when needed. Think about it as a piece of sugar. If you store the sugar/ cubes in a humid environment they will crystalize Why don't you mage cubes out of jelly? those can be placed on the cake then stored in the fridge
@avrillategan51484 жыл бұрын
You stir.. Many others suggest not to stir.. What temperature is needed to set it to ice cubes please 🙏😊
@ACADEMYofCAKEDECORATING4 жыл бұрын
You need to cook the Isomalt to 180 degrees Celsius
@sweneeshah16304 жыл бұрын
Please mention the full recepie measurement
@ACADEMYofCAKEDECORATING4 жыл бұрын
Thank you for asking Please look at the updated video kzbin.info/www/bejne/inelgGOZqMppmKs
@way.of.life.4 жыл бұрын
How to make that sugar caramel
@caterinmendoza45154 жыл бұрын
Hola tengo que hacer un mouse cake pero cubierto de fondant me dan algunas ideas?
@ACADEMYofCAKEDECORATING4 жыл бұрын
the cake presented in the video was covered with black & grey coloured fondant, some areas have been painted with silver to resemble a real wireless mouse
@caterinmendoza45154 жыл бұрын
@@ACADEMYofCAKEDECORATING thank you so much
@Crystal-vr1ig4 жыл бұрын
What cany do you use
@ACADEMYofCAKEDECORATING4 жыл бұрын
you can cook your own kzbin.info/www/bejne/Z6WqqambiJV2gNU
@maymatson19224 жыл бұрын
look very easy huh but its a lot of practice this is not easy