That is so beautiful! I'm a cake decorator myself, currently thinking about doing my own wedding cake in the future, and I want a theme of blue hydrangeas and purple chrysanthemums. My love has requested that I don't use anything inedible like gum paste flowers.
Hi Rosie, I just found your channel and its so lovely really enjoying it, I've subscribed so I hope you put more videos on, yesterday I made the white choc buttercream and it was amazing THANKYOU so much. Just LOVE your kitchen 💕
I tried this white chocolate butter cream recipe about 6 years ago, it's the best, I used Hershey's white chocolate chips and once it incorporated together it tasted like Milky bar (it is my favorite white chocolate bar, thats also British chocolate bar) white chocolate butter cream. 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
I was reading the comments to see if I could find some more information on her pastillage like how to store it and for how long? I noticed she didn't answer any of the questions. I find that very rude of her. What a shame.
Thank you, Rosie! So many times I've been trying to make hydrangea, but with no luck. In your video I now see how to hold and place a nozzle in a right way to make a real hydrangea flower... 🌷👍
Saw her at Cake International show at excel at the beginning and end, she only asked 'how do I look on screen does he make me look good' that was it, at the clearing away she ignored me when I asked her how long it took for her to make Big Ben, she ignored me and was basking in the glory of her few assistants circling her in adoration. She was standing just in front of me but I had to speak to her through her assistant, then she answer 'oh I don't know'. Got onto this video by mistake did not know it was her. The Queen spoke direct to her subjects when out not through an assistant. That's dignity.
I have been obsessed with the Boucher painting for some years...you have blown my mind and re created it in cake! Amazing. ( I hope that the cake has been preserved and not eaten!!!
Well since I watched your video ages ago, I finally said I'll have a go at it. I've been hesitant all this time because I had a very bad experience with another recipe which almost sent my cake to the bin... BUT I have news for all you viewers who want to make a buttercream but 'hate' American buttercream, like me. I dare say go for it!!!! It's a sensational recipe. I made it for my grandson's birthday last month when temperatures were +45°C in Cyprus. Good luck everyone!!!
