How to make Piñata Cake Easy Method| Chocolate Smash Cake| Viral Pinata Cake With Hammer JolsKitchen 

I nu July law mycelium

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Thank you, yes it looks beautiful 😍

Thank you my friend, isn't it amazing 😍

@@JolsKitchen absolutely !!! ❤

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thank you for watching :)

Thank you vevzy! ❤

Hi maam, I know a little hindi, but if I understood it correctly you are asking me the brand of the gel food color I am using? if yes I am using local brands here in the Philippines like chef master or peotraco. For other good brands check out Americolor. I think in India Magic is a good brand, chef master too is available if I am not mistaken. Color I used is "coal black". Hope this helps :)

Yes so far this is what I used, as liquid ones repel and breaks the chocolate butter.

Gin can be replaced with vodka. Some uses lemon juice too. It's just I prefer alcohol because it dries faster than lemon :)

@@JolsKitchen oh bciz I don't want to use any alcohol base.. Will lemon juice give same result,, thank u..

@@shikhaserene yes just dry it overnight :)

Hi Apoorva, I am from the Philippines. If you are from India amazon would be a great place to get this. Just search for Geometric heart silicone mould, you will get a lot of results. Hope this helps! All the best! :)

lisud ra kitaon tita hehe, maanad ra ka madugay :)

hi Muskaan, I am from the Philippines price for mould would vary. From which country are you?

@@JolsKitchen india.

@@muskaankhan5744 check out amazon i have seen a few sold there. Just type geometric heart silicone mould

Hi is the food color gel? It's okay just place it back to room temperature. Remelt adding a little bit of vegtable oil to make it runny again. Don't add a lot just a little to keep it liquid. Too much oil will make the chocolate colapse and not set properly

@@JolsKitchen thank you for your quick response sis i was in the mid doing the pinata shell ..I follow ur tips and it came out super perfect..but y does the color is sticking into our fingers when we remove it from the fridge! And when packing it in a cake box, Is it common? I used food coloring black also .pls advice sis

Your welcome, I'm glad it helped. Usually it doesn't really transfer unless if the shell is melting in itself. Or might be a certain brand of food color brand? Not too sure of this.

@@JolsKitchen What brand color u recommend sis?

Chefmaster has always been my trusted brand. I am not sure if it is available in india. Has to be in gel form.

how was it? :)

Hi namana, may I know what chocolate compound you have used. These past few days have been really hot. If the chocolate was properly tempered. Also I find dark chocolate to be easier and sturdier to use than white.

I have used milk compound.....morde

@@namanadivisha8249 I'm not familiar with morde, do you have a microwave and thermometer? If yes try tempering the chocolate thru this procedure. Put 2/3 of the chocolate in a microwave safe bowl. Melt at 50% power in 1-minute intervals, stirring between each interval, until melted and smooth. The chocolate should only be between 100 - 110°F. Add remaining chocolate in small amounts while stirring

Thanks for that😊...good of you ..I ok try that method

Hi Kiran just add a little veg oil to make it a little more runny. If you have dark chocolate that would also be easier to work on that white.

Hi, yes it sometimes does that. What you can do is work fast. Once its in room temp remelt with a little bit of vegetable oil. Not too much so it stays liquid. Hope this helps

Hi, which base?