@@janetleeorosz5277 Thank you so much for taking the time to leave some feedback and I do hope you found the content useful but also LOVE the frost form stencils as much as I do xxx
It's addictive lol I only saw yesterday that they have released a NEW 3 inch round Frost Form, my first thought was OMG that would make perfect Turrets for Castle cakes lol So I think I have indirectly just added another to my list of things to purchase lol
Awwww thank you so much Wendy x To answer your question, yes it is a stencil designed for the 6 inch frost form and they are made by frost form. They have loads of different ones which you can see on there official site and if your in the UK some online cake decorating stores also sell them x
What happens if you leave the mixture to sit for a few minutes longer and the butter and chocolate become lumpy, how can I resolve this? Thank you so much xx
It sounds like your chocolate has separated, and this can sometimes be due to overheating. This once happened to me when I thought I would speed things up and place the mixture into the microwave. Problem is butter heats at a different rate to chocolate and it all separated. Instead I would recommend using a bowl of hot water under the bowl of butter and chocolate like I do in this video. If it's not quite as runny as you want it , simply add fresh boiling water to the bowl underneath and gently re heat your mixture this way. Chocolate melts at body temp so it doesn't take much and this prevents it from accidentally over heating x
The Ratio needs to be 2 to 1 so two parts chocolate to one part butter, so if you want to make less follow the charts mentioned. I always follow the recipes as there usually is food science behind them x to will find the chart on the site in the description
