4,596,039 views 253 on YTPak
21,379 1,295

Published on 06 Oct 2013 | over 3 years ago

Looking for a quick way to glamorize simple desserts? Well then, these piped chocolate doilies may very well be your answer! In this video, I show how to create lacy underliners for dressing up slices of cake, samplers of sweets, or whatever end-of-meal treat your heart desires! No complicated chocolate tempering required - just pipe and refrigerate.

IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!

RELATED LINKS:
How to Melt Chocolate video: tinyurl.com/o34pjrg
Chocolate Lace Cake video: youtu.be/L-RM7JyToew
Parchment Cone video: youtu.be/XRkwFJv0olY

NOTES ON CHOCOLATE USED:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes.

CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, www.incompetech.com

TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
www.juliausher.com/store

TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home

TO HANG OUT WITH ME ON THE WEB:
Facebook: www.facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: www.pinterest.com/juliamusher/

Loading related videos...