Он лепестки в коньяк обмакивал? Кто знает?
Talk about being late to the party, I just heard about Dr. Ceri last night, though another channel Auntie's Cakery, she was singing his praises so, I had to come see him for me self. So glad I did, I am now obsessed with all things Ceri. What a masterful artist he is, very informative.
Hello teacher need to make the gome paste reciepe for that flower
You Work is fantastic! Congratulations. Can you make a vídeo how to make the other pink wedding dress in the picture, it is ready beautiful. Thanks
I'm not going to lie the fact that you can scrape off the icing ridge with a knife like sand paper makes me not want to eat the cake. and makes me wonder how hard that icing is.
Excellent instruction. 👍🏻😀😀😀👏🏻👏🏻👏🏻
Thanks so much Ceri x
You are amazing as you've always.very accurate work.wish you millions of subscribers.how about subtitling your videos in french or arabic to reach a larger audiance in france and north Africa.french speaking countries are more interested in cakes patisserie.for example ,we in Algeria,patisserie is part of our daily life
Mr Griffiths,you are unique, your are giving your recepies in a very very smart way. your explanation is crystal clear,you are generous.you are marvelous.Thank you so much .
wow it's. great 😍😍😍😍
Really professional. I really love watching ur videos. It really makes me learn more.
Please keep the camera well focused as cannot see properly. Good lesson thanks
please what do you coat the cake with before putting the royal icing
Its normally a fruit cake, with a thin brushing of apricot jam and then covered in marzipan before adding the royal icing.
Absolutely gorgeous! Great tips and advice, and what a beautiful cake for Easter sharing.
Love it look.
how did you dry the frosting for 24 hours? did you store it in the frig?
I’ve made a few ceramic flowers and I do like your video, which explains so beautifully. Thank you!
Beauty work!! Can you tell me how to hold the bunch flowers on cake?
Gracias por compartir, excelente trabajo
Can anyone tell me what is the best way of cutting a cake covered in royal icing?
Hi Ceri. Woooonderful but are use the same size cutter for the first five rows many thx.
Hi what consistency of royal icing you are using? Thanks
That was great! I'm not really sure why I started watching this video but it really relaxed me. I think it was your soft voice 😊
You are exelent exelente teacher o love your talent thank you ❤️
Thank you for sharing this! At us sift peak royal icing - please make a video in how to make it!!
Thank you for all your tutorials on roses.These are really helpful.😊👏👏
well that's 2 videos and no lambeth yet
Can you send me the pic of the vainer pleaze
How long will it last and should I put it in the fridge ?
Susie G What a wonderful tutorial. It is so very generous of you to share your excellent skills. Although I have always been good at making all kinds of craft items, I have never had sufficient confidence in my own ability to try this. However, having watched and thoroughly enjoyed your tutorials, marvelling at how fabulously patient you are, I am inspired to try. Your clients for whom you make cakes, especially wedding cakes, are truly fortunate to have access to your talents.
Amazing method. Nice work
I love your job! It is so beautiful and cute!! Thank you for this class God bless you! 🙏🙏
Pls do they coat the cake first with buttercream before d Royal icing?? Just like fondant cake??
@@Angie's Bikkles so it just to place d Royal icing directly on d cake???
No royal icing isn't combatible with the butter/grease from the buttercream.
How do you then store the marzipan covered cake for a week before you royal ice it? - What is the best way
muito linda, mesmo sem entender a prendir muito com esse vídeo
What a nasty, mean person! Relax. I guess you are an expert on everything, ...
Your piping skills are superb. Your shells are perfect and the most beautiful I’ve ever seen
How in the world do you cut through three layers of rock hard royal icing when you are serving it? Do people actually eat the hard icing?
It ain't that hard. It's not like sheet rock or something. It's healthier than nasty butter cream.
Royal icing is the best tasting icing on cake. it is delicious and cuts perfectly with any knife. not hard at all.
MrsDarcyfans That's not too far from the truth!
Stuart Mayes haha that’s funny, I’m imagining a chainsaw in the kitchen
MrsDarcyfans - when I was a waiter at weddings (in the 80s and 90s) I noticed that many people, especially the children and older guests, would break the royal icing in to smaller pieces and suck it like a hard/boiled sweet. Also the cake was usually cut into pieces by the chef/kitchen staff well out of sight of the guests as it required a less than elegant sawing action with a large knife. The newly weds posed for a photo both holding a fine decorated silver knife resting on the icing as if they were about to cut in to it (there was no chance that that knife would 'cut it)!
l love yo videos
Can I have the recipe of this royal icing please
Beautifully done, sir! Thanks for the guidance.
Indeed I love what you are doing and how you are doing it but I want to know what and what is required to prepare icing and how to do it
Boa noite meu nome é Ivanize Araújo do Brasil, vc é o número 10 espero um dia aprender esse trabalho maravilhoso manda um vídeo em português firstname.lastname@example.org bjs
Is that a royal icing or butter cream icing ?
Haitham Shein *Royal* icing
You make it thank you
Guauuuu bellisimo pastel. Saludos desde Argentina
How do u even cut it .. it becomes hard right
Vipra Patangia You add *glycerine* and it will be fine.
Where can l by molds l live Australia please tell me
If you are not doing this the correct way and in the order a normal sugar rose should be made, we all need to learn the incorrect way! What a beautiful and stunning rose. New subscriber and I am sure of it this will bring you many many more subscribers! Thank you for such a beautiful tutorial❤️❤️❤️😊👏🏻
This was very helpful thank you 👍🏻😃
Subscribe to his channel but when ask a question he does not answer. I am going to unsubscribe. Move on to someone else that have some respect
Your so thorough, your explanation so clear and understandable. Thank you so much for sharing and helping others to better themselves.
Very nice rose.....are all your petals the same size? Thank you for sharing.
Thank you for this but still I need to get my instruments
What a fraud... "after so many cakes" you did, you should know that the marzipan layers are much too thick for the small cake, you should know to start with a bit larger plate, to cover for the size of the marzipan, otherwise you make air bubbles under it when you move it on the table, due to the fact that the marzipan adheres to the table (and the air bubbles blow inside, due to fermentation, after few days on the shelf you cakes look like pregnant), and you should also know to cut the second pair of sides longer to cover for the increasing length of the cake when you added first pair of sides...
That was so satisfying to watch...
Thanks for a beautiful demo!
I just subscribes you. Thnaks for the usefull ideas
Love your puffer, I need one of those!
Thanks so much for the tutorials, I've watched all your rose videos, brilliant work with brilliant tips, great job
Re u marketing the machine?😏
You make me feel like I could actually do something like this...that fondant is another story. Lol
When you say "Isopropyl Alcohol", I assume you are referring to rubbing alcohol, in which case that cake would not be meant for eating. Correct?
Thank you i love your class.
This is the BEST Gum Paste Rose tutorial I've ever seen!
please I need the picture of cake with blue and black colour decorations
Temitope Maria Maybe check his website
What did you for the icing
I thoroughly enjoyed listening and watching you create this rose in all its stages. I appreciate you sharing your knowledge and I have learned so much from you. Thank you from Canada
How about cutting a cake covered with royal icing.. Will it be easy?? As i can see it's getting very solid
muna falah Add *glycerine* and it dries softer.
Thank you master..
what was that first covering was it fondant? I love your method but the issue of waiting for 24 hours before coating though
Similar to fondant but made with almond paste, powdered sugar and egg yolks. Very delicious when applied to fruit cakes or plum pudding prior to addind royal icing.
Love your tutorial thanks for sharing🤗very nice explanatory
Verry good videos!thanks
WONDERFUL EXCELLENT... would have like to see leaves too. Great job!!!!
thank you for making this so simple
Why does even the quality paste dry? What can I do when the petals crack while shaping. Your pink rose is perfect. I love the shaded rose.
Puffer is a more healthy option to blowing into the flower as I have seen in another demo. Your rose looks natural. Beautiful. I will try again.
“Magic” it is.. wow!!!!
Thank you for your advice.
Excellent lesson. I think I’ve overloaded petals and also glue at the beginning to foam the bud. It kept collapsing. I just don’t know how the paste is pliable as in the demonstration.
Do you buy half width florist tape? Or do you gold it yourself or something else?