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In this video we will show you in detail how to arrange the elements on the ball so that they look symmetrical, the process of tempering chocolate in a quick way, we will tell you how you can keep it in a fluid state for a long time at home without repeating the tempering process again, and we will also show the complete process from making chocolate spheres, assembling the cake, velor coating and creating decor.
⚽Polycarbonate molds for the sphere:
20 cm - the final weight of the cake is 2.7 kg (we used this one)
18 cm - the final weight of the cake is 2.2 kg
⚽Chocolate consumption per sphere:
For a sphere with a diameter of 20 cm - 800 g chocolate
For a sphere with a diameter of 18 cm - 600 g of chocolate.
This already includes chocolate for supporting the cake and a place to screw in a sparkler.
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📍We made the video convenient and you can click on the time and you will be taken to the section you need in the video.
00:00 Soccer ball cake
01:23 Tempering chocolate
05:16 Making chocolate spheres for the cake
07:56 Balloon cake design
11:07 Assembling the bomb cake
13:27 How to glue 2 halves of spheres in a cake
14:24 Velor for cake
16:53 How to place hexagons on a ball cake evenly
20:08 How to cut a bomb cake
#cakeball #sisters' studio #cakebomb #confectioner