I still use good quality chocolate such as callebaut when making ganache for the better taste and I find it gives it more stability. However I do know that some businesses use the cheaper chocolate available at their local supermarket

Sorry for not seeing this. I use ganaching boards from the vanilla valley that I purchased. A 4mm thick board is my preferred and I tend to use 10.5” for the 10” tier but use ?.25” for the smaller sizes unless they are very tall tiers

Hi sue, thanks for your comment, I will change it to timelapse as the header rather than tutorial as that is more appropriate, thank you for the feedback.

Hi Leah I am so pleased it helped you, thanks for the feedback 😊

Yes of course, however I would add CMC (tylo) I mix in 1 level tsp for every 400g sugarpaste for a soft paste or 1 level tsp for every 250g for a form paste 😊

It’s amazing isn’t it! I wish I had bought it to use in the book

oh thank you so much x I am looking forward to making the blackberries again, it is one of my favourite things to do definitely

Hi Sarahjane, Glad you like the look of it :D I think laminating it is the way to go to keep it clean for future use. I want the instruction sheet loose, I toyed with the idea of punching a hole but remembered what happened to my cake quantities chart when I punched a hole and I managed to leak water into it hahahahahaha Yes I am clumsy! but yes I agree, laminating is a great idea. If it was multiple sheets I would definitely punch a hole before laminating and then punch again. Reminds me of going to festivals <3 Great idea thank you :D

Thank you so much for the feedback Elize, Really pleased it helped :)

Oh that’s lovely, ask away if you have any questions

Wow thank you. They have blond 👱‍♀️ hair with fringes 7 and 2 year olds. So looking for to it

@@kaddiejalili7895 they will look adorable.

Thank youX glad you like it 😊

@@dragonsanddaffodils its amazing thankyou, was wondering how to do this so thankyou x

Thanks ang, very fond memories 💚

Fantastic! So pleased it was helpful :)

Sorry for the slow reply, glad you like it, I love using saracino modelling paste :)

Thank you very much, glad you enjoyed the video :)

Also, what is the name of the tool that you use to make the eyes again?

Hi there, I use corn flour (corn starch) on my hands as they are quite warm. Yes of course. I store my pieces in a cake box away from light, heat and cold so not in a kitchen, cellar or in the window works just fine.

@@foengfa It is the PME ball tool :)

Thank you very much, glad you like it

Thank you very much, so pleased you like it 😊

Clear flexible acetate also called butchers wrap from artificial floral supplies or Acrylic ganache plates From vanilla valley

Hi Alex, so sorry for not replying. I buy single thick boards as they are slightly thicker than the cut edge ones, and I just use a strong kitchen scissors to cut

Thanks Rhi! Only just seen this now sorry too 🙈

Thanks 🤗

Thank you very much Dorry :) The pandemic put me on pause, but I am aiming for november 2022 :)

Wasn't it wonderful, such a magical programme to watch from start to finish. There were patisserie props from another baker too.

Hi caitlyn, yes they will keep for quite a while if kept away from damp conditions (although a little egg cup of rice where you store them will take away the moisture) and also out of direct sunlight to stop fading They sadly won’t keep forever as all food eventually breaks down but I usually keep my teaching subjects for at least a year on display 😊

Hi, how long can you keep it before putting it on the cake?

Thank you :)

Hi there. I use 6 1/4” plates for a 6 inch round if you could use 6 1/2”

Thank you very much 😊

Oh that is absolutely wonderful. So pleased they were useful 😊

Thank you Vanessa, so pleased you like it. Yes! I thought there were so many possibilities for the inside of shapes like the hat :D

Thank you Deborah :)

I adore the films so much lol I am so pleased you like it. Yes, ganache is great for covering rice krispies, but I find that I can rub a rolling pin or smoother over my shapes and the lumps and bumps go away if the rkt is still soft. If it is firm, then I sculpt them with a serrated knife. Hope that helps :D

Hi there, thank you for popping over. I have subscribed. It was a no brainer which such a good song welcoming me to your channel

Thank you for the feedback, I can change that., so that is really useful info, thank you. Glad you enjoyed it

That is all edited, thank you very much for letting me know, greatly appreciated :)

@@dragonsanddaffodils Whoop whoop! Fabulous :) x x

@@The4manxies :D