Caketisserie 101: Raspberry & Mint Cake скачать в хорошем качестве

Caketisserie 101: Raspberry & Mint Cake

Inspired by this tutorial? Check my resources (recipe below): ✨ Free for Cake Designers: Take the Flavour Makeover Challenge and discover how to instantly transform your cake recipes with pro-level patisserie flavour pairings. Perfect if you’re ready to give your cakes a signature twist 👉 Join the Challenge here: https://www.moderncakesociety.co.uk/t... 🍰 Join the Modern Cake Society Want to take your cake skills to the next level? Inside the Modern Cake Society, self-taught cake designers learn how to add patisserie techniques to their cake design toolkit through our monthly “Caketisserie” projects, live expert sessions, and a supportive community of like-minded bakers. Whether you’re looking to grow confidence, refine your skills, or build a cake business that stands out - this is your space ✨ 👉 Visit our website and become a member of the Modern Cake Society: https://moderncakesociety.co.uk 📚 More Resources from Zaza Marcelle • Cake & Business Resources: https://www.moderncakesociety.co.uk/r... • Online Cake School: https://zazamarcelle.thinkific.com/us... 💌 Stay Connected Instagram & Facebook | @zazamarcelle Pinterest | https://www.pinterest.co.uk/zazamarcelle Filmed & Edited by Isabelle B. (Zaza) Music credits: Ikson ROOFTOP // https://freemusicforvlogs.com/ikson-r... Sappheiros DAWN // https://freemusicforvlogs.com/sapphei... THE RECIPE RASPBERRY SPONGE 1 whole egg Raspberry Puree 60g Plain natural Yoghurt 50g Melted Butter 50g Sugar 120g Self Raising Flour 110g Ground Almonds 60g Handful of Frozen or Fresh Raspberries 1tsp of Vanilla Bean Paste GARDEN MINT WHIPPED GANACHE To be made ideally the day before (or at least 3-4 hours before whipping it) Whipping Cream 50g Fresh Mint Leaves (no branches!) 9g White Chocolate 100g Cold Whipping Cream 150g Extra 20g Whipping Cream to add before covering the cake RASPBERRY & MINT COULIS Raspberry Puree 130g Fresh Raspberries (optional) 30g Fresh Mint Leaves 7g Sugar 20g Pectin 3g RASPBERRY DRIP Raspberry Puree 65g White Chocolate Couverture 70g