Created in this Craftsy Course
Cut, level, fill and crumb coat your layers like a professional then learn Joshua John Russell's trade secrets for a beautiful buttercream finish for free!
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|Here are some details about my project:|
|Type||3 or more Tiers|
|Material||Modeling Chocolate, Buttercream, Chocolate|
Share a little about the materials, processes and techniques used to create this cake: You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes