Pouring Teapot Mothers Day Cake Tutorial! 

Hello Lovely Bakers! I hope you like this weeks video, sorry its a tad late but I wanted to squeak in a cake for Mothers Day and be ahead of the game for once lol!! Thanks so much for watching:D
~PRODUCTS I REACH FOR~
Soft Fondant tool (similar to mine): geni.us/10AuHlU
ProFroster: geni.us/PBmEwS4
Cake Leveler: geni.us/8O64Wf
Fondant tools- geni.us/1JBKq
Xacto Knife- geni.us/18t4B
Balling Tools- geni.us/BuNn
Lace mat- geni.us/PSSpWnx
Gold Luster: geni.us/bCMiODm
Fondant Smoother- geni.us/JGAoJT
Bench Scraper geni.us/VwXEqj4
Fondant Roller- geni.us/1hbzAa
Spatulas- geni.us/zDASOSF
Camera Used- geni.us/bXBLB7
Lighting Equipment:- geni.us/e6Hfj
Work Mat- geni.us/On1v
Black Fondant- geni.us/BJMKVd
Red Fondant- geni.us/UGA2AZD
Food Gel Colors by Wilton: rose, leaf green, brown, white
~RECIPES~
Fondant: • How to Make Marshmallo...
Edible Lace: • Homemade Sugar Lace Fo...
Cake: addapinch.com/...
Buttercream: • How To Make Perfect, S...
Chocolate Ganache- place 1200g dark chocolate (I use Callebaut brand but melting waifers can work as well) with 600mg heavy (35%, you have to weigh it out as well do not measure out in mls) cream into a microwaveable bowl. Microwave for 30 second intervals and mix the chocolate really well in-between until it is melted. Be careful not to burn or overheat your chocolate, your mixing should do most of the work of melting the choc. Once it has melted place plastic wrap directly on top of the chocolate and let sit on the counter to set up, in the fridge if you need it asap. ganache is ready to use when it is at a peanut butter consistency. If it sets too firm just microwave for 10 second bursts until its back to a peanut butter consistency.
~FOLLOW ME (only if you want :D)~
Instagram: / thelovelybaker99
Facebook: / thelovelybaker

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