Hola Edna, si fueras tan amable me podrias dar alguna receta de un relleno para pastel de pistache? y una recetas de pastel sabor pistache, si es posible lo agradecere mucho.
I'm so excited to see you on Challenge! I have loved that show for years and I already have it set up to tape. :) I know a lot of cake designers will dirty ice the edges of the cake so they can stuff it full of filling and not worry about it bulging, especially with fresh fruit. I am just now starting to experiment with different types of fillings, thanks for the great ideas!
@raeofsunshine17 Yeah, it really depends on the filling your using. With thicker consistencies you can do more but wit softer ones like jams and custards it can be really dangerous for tiered cakes. You can get away with more if its a single tier.
Hi Edna! Thanks for another great tutorial and I will also be looking out for the Food Network Challenge. Can you please share a really good mousse filling recipe firm enough for fondant cakes? And also how do you prevent fresh strawberries from leaking? Thanks again!!
O I MISSED THAT OPENING MUSIC
AAnonymousAA95 4 months ago
@AAnonymousAA95 lol
tonedna1 4 months ago
U SO SEXY
XXXXLOWRIDERXXXX 4 months ago
WOW...SO SEXY
XXXXLOWRIDERXXXX 4 months ago
The chocolate fudge filling at the end sounds good. Do you have any recipes you recommend? I love your bc recipe btw!
kitkatcups 4 months ago
@kitkatcups I usually buy one premade
tonedna1 4 months ago
Hi Edna thanks for this video, great information as always. Love your necklace!
modelchickny 4 months ago
Hi Edna, what do you do for mousses that don't need to be refrigerated? Thanks
vgreatrix 5 months ago
@vgreatrix Yes, I use Bettercream..Its a non dairy whipped cream.
tonedna1 5 months ago
Edna- I love your necklace! Do you mind sharing where you found it?
dizzymaiden 5 months ago
Hola Edna, si fueras tan amable me podrias dar alguna receta de un relleno para pastel de pistache? y una recetas de pastel sabor pistache, si es posible lo agradecere mucho.
elizondo61 5 months ago
I'm so excited to see you on Challenge! I have loved that show for years and I already have it set up to tape. :) I know a lot of cake designers will dirty ice the edges of the cake so they can stuff it full of filling and not worry about it bulging, especially with fresh fruit. I am just now starting to experiment with different types of fillings, thanks for the great ideas!
raeofsunshine17 5 months ago
@raeofsunshine17 Yeah, it really depends on the filling your using. With thicker consistencies you can do more but wit softer ones like jams and custards it can be really dangerous for tiered cakes. You can get away with more if its a single tier.
tonedna1 5 months ago
Hi Edna! Thanks for another great tutorial and I will also be looking out for the Food Network Challenge. Can you please share a really good mousse filling recipe firm enough for fondant cakes? And also how do you prevent fresh strawberries from leaking? Thanks again!!
Lanilana2678 5 months ago
congrats i love the food network i will watch out for it!!
FUNKYMACGIRL 5 months ago
@FUNKYMACGIRL ;)
tonedna1 5 months ago
You forgot to mention a file or saw for convicts!
DocsGood4U 5 months ago
@DocsGood4U lol!
tonedna1 5 months ago