I have a full video on my channel that shows how 🙂. Here’s the link kzbin.info/www/bejne/fKe5dqV3irmKgaM

You’re very welcome 😊! Thanks for stopping by!

Yes, I’ve never done it with meat and wouldn’t recommend it 🙂. The water method should work.

You’re very welcome! ❤️

Haha… well, I own a vacuum sealer but I still do this 😅

I haven't tried it but it might work. It will adhere for sure but the only problem I can think of is that it might crack if condensation forms on the surface of the fondant. For example, when a fondant-covered cake is refrigerated and then brought to room temperature, condensation can form on the surface of the fondant, leading to potential issues like sweating and the chocolate layer cracking. If you’re in a humid environment, this might be even worse.

Thank you! I'm glad you found it useful :)! The type of orange used makes the difference as well. For example, Navel oranges have a thicker peel and a thinner pith. I mostly use Navel oranges, Cara Cara or Blood oranges.

Cocoa butter itself should work as well. Melt the cocoa butter over a double boiler and then add it over the melted chocolate.

You’re very welcome! Any liquid should work.

That’s awesome! I’m glad you like it and thanks for recommending it.

You’re very welcome 😊!

Thanks! Glad you do 😊!

Gracias! ☺️

Gracias! ☺️

Thanks! Glad you like it 😊

Awesome! I hope you like it!

Agreed 😊!

I mostly use this one - www.walmart.ca/en/ip/Knox-Gelatine/6000188760688

Glad you like it 😊!

Delicious 😋!

Haha happy you liked it 😊!

Gracias!

I have a full video on my channel that shows all the work 😊. Here it is kzbin.info/www/bejne/b4Ooeoybj7SIeJo

It was!

Muito obrigado ❤️!

You’re very welcome 😊!

Yes, they do.

Hope you enjoy! 😊

Thank you, it was 😊!

No, it was about 1 foot (30 cm) tall when I bought it.

@@Roxys_Kitchen beautiful plant anyways

This one becomes red! Alpine strawberries are actually yellow 😊

It’s an Ankarsrum 😊!

No poking holes required 😊. I had trouble sometime due to the position/angle of the gun. If you hold it at a 90 degree angle or pointing up, it might not work (it depends a lot on the consistency of your chocolate, how much chocolate you have in the container etc.). Test it on a piece of cardboard first. Hold the gun pointed down, at a 45 degree angle. It takes a bit of time until the chocolate starts coming out but it will eventually. Lastly, make sure the suction tube is pointed correctly towards the front of the gun. I hope this helps!

I had the same issue with nothing coming out turned out i wasnt pulling the trigger hard enough, a lot of them are two stages, when you first pull air comes out but you need to pull more for the chocolate to come out, this could be the problem

Also i changed the tip/needle size, one if them didnt work at all

@@archangelz558thanks for sharing your experience 😊!

1:1 ratio of chocolate to powdered cocoa butter? What was the problem with your velvet effect - too soggy/dripping, the chocolate cracked? I use at maximum 50g of powdered cocoa butter for 100g white chocolate so a 1:2 ratio of cocoa butter to chocolate. In fact, in this video I used even less cocoa butter for some of the cakes. I mention the ratio I used for each cake. And I did not freeze any of my cakes (just refrigerated them overnight) although I know freezing it for 20-30 mins before spraying it is a common practice too.

Thank you 😊!

I had trouble sometime due to the position/angle of the gun. If you hold it at a 90 degree angle or pointing up, it might not work (it depends a lot on the consistency of your chocolate, how much chocolate you have in the container etc.). Test it on a piece of cardboard first. Hold the gun pointed down, at a 45 degree angle. It takes a bit of time until the chocolate starts coming out but it will eventually. Lastly, make sure the suction tube is pointed correctly towards the front of the gun. I hope this helps!

You’re welcome! Yes, it can. It won’t melt.

Sorry that happened to you. This could happen if the cake is kept at room temperature for a long time and it’s warmer in the room / outside; the fact that condensation forms on the gum paste/fondant when taken out of the fridge doesn’t help either. I’m not sure if this had anything to do with what happened to your cake. You could try the following: - place the cubes on the cake just before serving it - increase the amount of gelatin to make the ice cubes firmer and less prone to softening and releasing moisture - add a barrier between the fondant / sugar paste and the ice cubes, like using a thin layer of chocolate ganache on the top of the cake and making sure the cubes don’t touch the edges of the cake - use them on ganache-covered cakes I hope this helps!

Sunt toate scrise în descrierea la video.

You’re very welcome! I’m glad you found the video useful and informative 😊.

Thank you so much ❤️!

​@@Roxys_KitchenThanks Roxy😊

Thank you 😊!