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@mel_sphosh: #SAMA28 #phantanosiphosh #siswecountry #cakesiphoshbakery #cravingstory

Siphosh & Mel
Siphosh & Mel
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Region: ZA
Wednesday 13 November 2024 18:40:21 GMT
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Comments

nelarscakebar
Nelars catering&event managmnt :
i love you sphosh
2024-11-15 16:31:57
1
nokuthulalanga6
nokuthulalanga6 :
uyakopela cc🥰,bengidla lona
2024-11-13 19:11:04
3
samke504fuze
samke504@fuze :
ngike ngakhala izolo ngabuka amavido akho abuyisa ithemba ngigcine senghleka 😁ayiiii kwa business kunzima
2024-11-14 14:06:06
2
hlekwan
Sbonga :
Izihlangu zami Bizo
2024-11-14 12:47:03
2
mamso538
mamso :
sawubona mtanami kade ngakugcina ngaze ngajabula
2024-11-15 19:32:01
1
mini199minentle
Musi ka Mhlanga :
eyiii ngob aku enjoyek ukudla okungenaqatha sheim😂
2024-11-14 10:39:25
1
dakahile
Mafaku :
ndiphakele nam
2024-11-14 05:40:41
1
smalicious4
Smalicious❤️ :
bengilipheke zolo
2024-11-13 20:51:54
1
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just kidding broo🤞🏻
just kidding broo🤞🏻
Mirror Glaze Recipe ✨ Save this post for the next time you went to glaze a cake 🤍 Ad // @sugarflaircolours My go-to coloured mirror glaze recipe that I use on all my cakes! It’s a foolproof recipe that always ensures a perfectly shiny glaze 😍 You can use white, milk, Ruby and caramel chocolate with this recipe. When colouring glaze, I always use Sugarflair paste colours to get the most beautiful glaze colours where the colours always blend perfectly 😍 Sugarflair is family-run brand that has existed for more than 40 years that only uses high quality ingredients to ensure a strong colour. This ensures that you don’t need to use a lot of paste to achieve a rich colour - as you also can see here, an only use a very little amount ☺️ To make these 3 glaze colours, I’ve used their Pink, Yellow and Paste set that contains the perfect colour mix 🙏🏼 Recipe for a 18 cm diameter frozen cake: - 6 gelatin sheets (bloom value 240, weight per sheet = 1,75 g) - 150 g white/milk/ruby/caramel chocolate - 95 g heavy cream - 50 g water - 145 g caster sugar - 150 g glucose syrup - Sugarflair food colouring paste Instructions: 1. Soak gelatine in cold water for 5-10 min 2. Chop chocolate finely and put it in a large plastic pitcher 3. Heat sugar, water, heavy cream and glucose syrup in a saucepan almost to a boil and remove from the heat. Whip the gelatine in the mixture 4. Pour the cream over the chocolate in the pitcher and hand blend (place the hand blender at an angle when blending to avoid air bubbles). Add Sugarflair food colouring pastes and blend again 5. Cover the surface with cling film and stir it once in a while to cool the glaze down to 34°C-35C° 6. When you’re ready to glaze, take the cake out of the freezer right before you are ready to glaze. Place it on a baking rack with parchment paper underneath 7. Pour the glaze over the frozen cake. Use two palet knives to remove the glaze excess from the bottom of the cake 8. Place the cake on a plate and let it thaw in the fridge #mirrorglaze #Recipe #pastrychef #cakedecorating #cakedesign #pastry #cakeart #patisserie #cakeinspiration
Mirror Glaze Recipe ✨ Save this post for the next time you went to glaze a cake 🤍 Ad // @sugarflaircolours My go-to coloured mirror glaze recipe that I use on all my cakes! It’s a foolproof recipe that always ensures a perfectly shiny glaze 😍 You can use white, milk, Ruby and caramel chocolate with this recipe. When colouring glaze, I always use Sugarflair paste colours to get the most beautiful glaze colours where the colours always blend perfectly 😍 Sugarflair is family-run brand that has existed for more than 40 years that only uses high quality ingredients to ensure a strong colour. This ensures that you don’t need to use a lot of paste to achieve a rich colour - as you also can see here, an only use a very little amount ☺️ To make these 3 glaze colours, I’ve used their Pink, Yellow and Paste set that contains the perfect colour mix 🙏🏼 Recipe for a 18 cm diameter frozen cake: - 6 gelatin sheets (bloom value 240, weight per sheet = 1,75 g) - 150 g white/milk/ruby/caramel chocolate - 95 g heavy cream - 50 g water - 145 g caster sugar - 150 g glucose syrup - Sugarflair food colouring paste Instructions: 1. Soak gelatine in cold water for 5-10 min 2. Chop chocolate finely and put it in a large plastic pitcher 3. Heat sugar, water, heavy cream and glucose syrup in a saucepan almost to a boil and remove from the heat. Whip the gelatine in the mixture 4. Pour the cream over the chocolate in the pitcher and hand blend (place the hand blender at an angle when blending to avoid air bubbles). Add Sugarflair food colouring pastes and blend again 5. Cover the surface with cling film and stir it once in a while to cool the glaze down to 34°C-35C° 6. When you’re ready to glaze, take the cake out of the freezer right before you are ready to glaze. Place it on a baking rack with parchment paper underneath 7. Pour the glaze over the frozen cake. Use two palet knives to remove the glaze excess from the bottom of the cake 8. Place the cake on a plate and let it thaw in the fridge #mirrorglaze #Recipe #pastrychef #cakedecorating #cakedesign #pastry #cakeart #patisserie #cakeinspiration
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