Відео

How is it possible to touch a surface covered with buttercream without leaving traces or even pressing holes in the cake? Will the butter cream become so firm that I can press against it with the other hand, for example, to attach the toothpicks 🤔 has anyone already gained experience and can you please explain it to me?

Ee mat evdunnaa purchase cheydad?

Wish I could save these videos 😊

Thank you. You are an awesome instructor!

Good

Can someone tell me how many cups a pound of shortening is?

Fantastic tutorial, my tip is to keep them in the freezer in a little box, ready for when you need them ❤

What size cutters do you use

Thank you for your demonstration here on the Fat Daddio's cake pans. What do you use on the insides of the pans for spray, grease or flour to make them come out of the pan so easily ?? And again thanks for your review here. 😊😊

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Anyone watching in 2024? I know this is an old tutorial but can anyone tell me if he is using Vegetable glycerin?

Thank you very much. I really enjoy and appreciate your videos and expertise.

How can I like this video million times help me members

❤

How many fondant for size 9 and size 6 ....2 layers each

wooow that's what I was looking for

Shef can you teach the recipes of vegan fondant and gum paste

I love watching this guy; he has so much talent. Hoping I learn from him.

He is so talented. I can only aspire to be as good as him. ❤

We are from India

We are vegetarians we don't eat egg and gilatin then what should we do

Amazing video!

2 1/2 cups cake flour (2 /14 a/p flour +1/4 cornflour 3 tsp baking powder 1 tsp salt Sift together in a bowl Add flour mixture to bowl. Add 350g sugar mix on low just to combine 113g butter 1/3 cup crisco or oil Add to dry ingredients mix on low for 1-2 minutes until it looks sandy. In a bowl add 240g whole milk 3 eggs 3 egg yolks 3 tsp vanilla mix together to combine Add half liquid to the dry ingredients and blend to combine on low increase to medium speed and mix for 2 minutes Add the other half of liquid and mix for 1 minute on medium speed. Scrape the bowl and pour into 2 x 9”pans or 3 x 8” pans 325 degrees for 30-35 minutes

Excellent delivery i salute you sir

Excellent delivery i salute you sir

May I please ask what size your cell buds are for large and medium roses. Thank you.

What was that you mixed with alcohol in the boel sir

hi my name is muna i am asking where is chef Allen now is he ok is he living

Where can I buy these online in EU?

Others on YT don’t even come close to your perfect roses.

The basket weaving is pretty dope looking

So what does gum paste taste like?

Does the buttercream harden ? .......on the cake

Yeah i have never seen a chocolate rose before being made 😮

Question...If baking at lower temp do I increase baking time? If so by how much?

Omg i know id have fun doing this one here. Very pretty rose's 😊

The outlines that you made look deep Im guessing to hold the liquid....is the liquid going to gloss over?

Im in love with the ruffles

Have you done any Bluebonnet flowers ?

Yeah I'd love to make some flowers 🌸🌹

The icing work is 😮😮😮😮

Yay 🙌🏽

Thank you Chef Tetreault. I still miss Global Sugar Arts but I hope you are enjoying retirement!

Thanks so much. I learned a lot

So beautiful

Hermoso lo que hace en sus pasteles

So helpful ... still lol! i've been rewatching for years 😍

I LOVED YOUR VIDEO! Thank you

Sería mejor que todo el tiempo enfocara de cerca el área donde trabajaba el sr. Es lo más importante para apreciar la tecnica

A laugh for anyone coming along..I got that huge nozzle in my hands today and I held it like it was a bar of gold and said Chef Alan thank you and bowed my head in prayer. 🍰🙏 😂