Amazing quality! making raspberry ruby cake - Korean street food 

Yes ! Very good !!! Loved!

I would like to know that too!

😅😢😢🎉😢😮😅😊😊😊

Sim verdadeira arte !!! O resultado final maravilhoso!

Yes very good !

@Suzanne Baxter, and each piece is an artistic creation , not a snack!! Takes things to a whole new level!!

No1 needs ur opinion

Nope. Creme Bavaroise is one of the best Vanilla creme out there

Well cake making is an art form. What may be "excessive and pointless" to you, may not be to someone else.

❤️❤️😍😍

More of a mousse than an ice cream.

No it is 7800won.

If you read the channel description it says, "Various food and street food." This obviously falls under the 'various food' category. ;)

스프레이 기본 재료는 초콜릿과 카카오버터 입니다, 색을 입히기 위해선 초콜릿에 녹아드는 고운 입자의 무언가여야 하는데 과육이라던가 하는 부분은 노즐이 막혀 스프레이도 불가할 뿐더러 가능케 할려면 식용 색소를 직접 만들어야 하는데 불가능이죠

LOL 😂

@@FoodPlays It’s always me...I don’t what to say but I am good😁

I was a little bit surprised, but the most special on this dessert is the form of it. The rest are normal things you do in a "Bakery". Well Baker are handling with bread but well the english language doesn't know an another word for someone who is handling with cakes and creme. Someone who is handling with chocolate is normaly a confiseur. I think the English language know this word... Weird. I don't understand why they cooked the sugar + water up to 120°C and mixed it with the egg white (Merengue Italienne), because normaly you use that if you want to bake that. You can see that in the raspberry coulis. The Vanilla creme is a weird form of doing a "Creme Bavaroise" or in English "Bavarian Creme". I would never reccomend it on doing on direct fire, because of the egg, but if you can do it, why not? Creme Bavaroise is one of the oldest Vanilla creme. It's not clear why it has the name it has, but yeah ^^ The red thing is cacao butter. I used this machine once, too. It gets a cool and unique look. But I mostly prefer normal Airbrush, because it gets a more intense colour. On a Creme it can be difficult, so I totaly understand this decision for cacao butter. It's normal that you want a coulis in a patisserie, because it gets a different mouth feeling and you have an another flavour, so it doesn't get boring at all. So it contains many traditional european technique in it. Which you learn until today here. Yep, I learned baker :) And did the most of these things in my final test :D In my counrty such a desert costs about 15-20CHF - it's depending on the size.

That is 7.69 Canadian

@@Amm1ttai Well, I guess I've paid more for dessert at a restaurant here. ;) Thank you. :)

Maybe to you but not everyone feels that way. Baking is an art form just like painting. It just uses a different medium.