Just made these roses today and they turned out amazing. I'm more of a cake decorator, but your videos inspire me to do more cookie work. I'm always amazed by the things you create! Thanks for the video :)
Hi Julia, i wanna tell that you chanced my life. I love making glorious sweets and your instructions are so clear and simpler. I love your style, i admire your talent. Thank you so much for this videos. I can't wait to make that roses now!
Hi Julia M Usher, I'm a big fan of yours and today I tried your modeling choc recipe with white choc. It was great. Not crumbly or sticky. Thanks for your useful vedios. Good Luck!
Hi Julia Your Chocolate Roses 🌹👍👍❤️❤️ and 🎀 Ribbons👍👍🎀🎀❤️❤️ are too Beautiful to break or to eat Thank You So Much for Sharing your Beautiful Talent and Your Beautiful Chocolate Roses and Ribbons Tutorials and Beautiful Videos @ JuliaMUsher 👍👍🌹🌹🎀🎀❤️❤️
@@JuliaMUsher Thank You So Much for enjoying my messages and comments and Thank You So Much for your beautiful message and comments @ JuliaMUsher 👍👍❤️❤️
Sorry you thank you reply is late we had a bad thunder storm and the we were off line Thank you much for the beautiful red heart and thank you so much for enjoying my messages and comments @ JuliaMUsher 👍👍🌹🌹🎀🎀👍👍❤️❤️
I just bought Julia's book; " Cookie Swap." I found a used one for a few dollars. love it! I'm really enjoying these videos and making these wonderful treats.. one step at a time...
so beautiful! so easy to make...not to mention the modeling chocolate rather than fondant.. simply love it!! looked complicated but nw easy thru ur technique. suuuuuuuppper!
Thanks Julia🌸 I luv your tutorials 👏 you're so very talented 🙂 I used to make roses using fondant, the drawback with them was the weather....in humid & or rainy weather they would soften again, I'd have to store them with moisture crystals to help combat this. Julia, how do you store your roses? & how long do they keep for? 🌸
Julia M Usher Thanks for your reply 🙂. I used Orchard brand simply because it was easily sourced from the supermarket, in hindsight I should of searched for a better brand when I was in my cake decorating mode. 🎂🍰
Hi, another amazing tutorial. Have always wanted to do this, as I love working with chocolate but never used chocolate modeling paste. Thanks for the video on how to make modeling chocolate, you have made the rose making so easy :-)
Thanks, Julia. Very sweet little roses. I made some cookie toppers from a 50-50 mix of marshmallow fondant and modeling chocolate. It tasted great. Wondering if maybe it would be a bit easier to work with. Of course, it wouldn't be as delicious as straight-up chocolate. I guess this would only be good for cookie embellishments where the cookies will not be stacked. The chocolate doesn't get firm enough for that, right?
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Your videos are so helpful, they've certainly made my baking and decorating easier. I've been practicing today making roses for my sister's 18th which is next week. I was wondering how long these would last before you have to eat them as I am going to have to make lots in advance for a two tier cake??? :)
I love baking and making yummy treats and I learn so much from your videos. You're so informative. Thank you! Just a question - rather than colouring the modelling chocolate, would I be able to use candy melts?
Just store them in an airtight container at room temperature. They will stiffen over time. (Yet they can get very soft and melt if they get hot, as they are mostly chocolate.)
hi julia- love your videos. which colours do you use to colour your chocolate. are they regular gel colour paste or is there something specific to chocolate? thanks
Please look in the notes under the video description. Click on SHOW MORE and links to related recipes and other information always come up. As noted in the video, this is modeling chocolate (a combo of corn syrup and melted chocolate), and the recipe link is in the video description.
I suppose so if you want the rose and bow to get super hard, but I like the fact that the modeling chocolate sets, yet gets chewy again if you eat it. It's actually quite tasty and much more edible than gumpaste or fondant with tylose, so I would leave out the tylose if you plan to eat the decorations.
Hello Julia ...really I impressed by such simple technique that u explained in your video...I have one question; could modeling chocolate set in hot weather it won't melt by the heat of our hand specially if living in hot areas??
Thanks for your time and effort to create these videos and share your ideas. I'm looking forward to using your modeling chocolate roses on a chocolate cherry cake for valentines. I have watched your 'creating modeling chocolate' video. I am wondering your method for coloring the rose modeling chocolate pink and the leaf modeling chocolate green. Did you use pink and green food gel? Was it added after the modeling chocolate set up overnight? Any particular brand of dye? Thanks very much for your help.
The chocolate packaging should have a weight on it, and often chocolate bars are sectioned into equal parts, so you can break off just what you need (taking the right proportion of the sections based on the total weight of the package). But, if you are doing any amount of baking, you really should invest in a scale. They are not expensive, and winging it and making mistakes can be more costly and frustrating.
@@JuliaMUsher Thank you. Love your videos and appreciate you sharing your talents free of charge so others can benefit. I don't bake anymore, but love to spend by retired time watching videos like yours. Thanks again.
This is what's showing there for the leaf cutter: PME Rose Leaf Plunger Cutters/Embossers: tinyurl.com/j5k5ufp (NOTE: Cheaper alternatives exist, but I used this set in the video.)
I really love watching your videos. your technique is phenomenal and everything is so professional. I was wondering if you would consider doing a separate edit of your videos that has only the production part. While I appreciate your explanations, I love watching things get made in quick succession. One benefit of shortened/sped up videos might be more views, if that matters to you. It's perhaps a symptom of our times that we like things in quick bites. I hope I don't offend. I'm a really big fan of your work, but my brain can't process the detailed instructions late at night before bed (I use such videos to wind down - terrible habit, but really calming).
