What a wonderful day! Seeing my second total eclipse from my own backyard,,but what made it even better was seeing it with my husband kids, wonderful!
It was over cast but the clouds move right on time!
Full Bluey cake tutorial.
Using only buttercream, @hothandsmc modeling chocolate and @icingimages premium.
You can use coupon code “ennascakedesign” and save 10% on your MC
A little BTS. My little one asking for a chocolate chip, very persistent as you can hear. A little clip of the sounds you hear if I didn’t silence my videos 😜
Since Mario day is approaching you might want to get yourself a copy of this Wobbling Mario Cake Tutorial.
It’s not as difficult as it seems and the tutorial has all the details, instructions and quantities of that you need to make this cake, which is all Modeling Chocolate.
Comment “Mario” and I’ll send you the link ☺️
This cookies are delicious and are best eaten warm, please try them and let me know how it goes.
DM me if you’d like the link to the scoop.
Ingredients
12 Dark chocolate squares
½ Cup Unsalted Butter, room temperature (1 stick)
¼ Cup Dark brown sugar, packed
¼ Cup Light brown sugar, packed
¼ Cup Granulated Sugar
1 Egg
1 teaspoon Vanilla Extract
1 Cup Flour
½ Cup Black Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
These chocolate bonbons are so easy to make, they don’t need to be baked like coconut macaroons and if you love Mounds or coconut you NEED to try them.
Here’s the full recipe ☺️
Edible glitter @thesugarart use coupon code “ennascakedesign” and save 10%
Comment “scoop” and I’ll send you the link to the #60 cookie scoop.
Coconut bonbon
400g unsweetened shredded coconut
380ml condensed milk
340g semi sweet chocolate (@guittardchocolate)
Place the coconut and condensed milk in a pot and cook for 10 minutes on medium low heat, constantly stirring.
Using a cookie scoop #60 make 30 portions and place them in a tray.
With your hands wet form them into balls.
Refrigerate for 30 min.
In a microwave save bowl melt 3/4 of the chocolate heating it 30 sec at a time. When completely melted, add more chocolate chips until the chocolate reaches 90°F. This is necessary to temper the chocolate.
Transfer the melted chocolate to a tall cup.
With a help of a wooden skewer dip the balls in the chocolate and tap to remove the excess.
Finish with a drizzle of the remaining chocolate on top.
Enjoy!
You just need to use a cookie scoop and you’ll be able to get them perfectly positioned and is faster too.
Comment the word “scoop” and I’ll send you the link ☺️
I’ve always had trouble finding the right way to store my kitchenaid attachments in the drawer, they always move when opening and closing it, so they get stuck and I can’t close the drawer property. So when my sister showed me this I bought it right away, and so happy I did. Now they don’t get stuck and I have them right there when I need them.
If you’d like to get yourself one set, DM me the word “Attachment” and I’ll send you the link 😁
You can color @hothandsmc modeling chocolate using gel colors as well, but I really love the fact that you can get the color you desire with just a few drops of Chocolate Elite. And what I like best is that you get the exact same color that is says on the bottle, which is not the case with other brands.
If you haven’t trying @thesugarart colors, do yourself a favor and buy some. Use my code “ennascakedesign” and save 10%
I made this cake for a fundraiser. It’s a 13x9 cake and since it was going to be sold my the slice I decided to decorate each piece that why everyone will get a pretty looking piece of cake ☺️.
I love making this cute rosettes, they’re easy to make and it gives the cake an elegant touch.
Would you buy slice?
Heart shaped profiteroles.
If you’ve been following me for a while now you might know already that one of my favorite desserts are profiteroles or cream puffs. The crispy outside, with the delicious pastry cream filling covered in ganache makes them the perfect dessert.
But this time I wanted to give them a special Valentine’s Day makeover, piping them as hearts. I wasn’t sure how they would turn out but I’m so happy that it worked. 😊
Would you like to learn how to make them?
If you’ve been following me for a while know you might know that I love Ganache, because is chocolate and it’s so easy to make. And that’s why if I’m making a chocolate cake I’d use ganache 99% of the time.
To work with ganache you need it at the right temperature depending on what you’d like to achieve. For example if you’re covering a cake you need room temperature ganache. But if you’re piping you need it slightly warmer so that it’s easier to pipe, but you most be careful not to warm it too much or it’ll be too loose and it won’t hold its shape after piping.
Lat me know in the comments if you’ve done this before.
