In this tutorial, I demonstrate how to create a pretty black and gold dress cake.\r<br>\r<br>For more dessert inspiration and for tutorial sneak peeks, visit:\r<br>\r<br>\r<br>\r<br>\r<br>\r<br>\r<br>For the sugar syrup:\r<br>300 grams water\r<br>300 grams sugar\r<br>4 tablespoons of cherry brandy (or more to taste)\r<br>\r<br>for the squeeze bottle (Yes, I bought this from Yolanda Gamps website from How To Cake It haha):\r<br>\r<br>\r<br>For the sponge cake (in this particular video I used a special sponge cake mix called by Allied Mills (bakery grade flour). If you would rather a scratch recipe, I have one here:\r<br>\r<br>\r<br>For the custards, I have this awesome scratch recipe here as well:\r<br>\r<br>\r<br>\r<br>In these video tutorials, I normally use Bakels Premixes to save on time.\r<br> (Bakels is a bakery grade cake premix. Another great one is Allied Mills)\r<br>\r<br>If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.\r<br>\r<br>MUD CAKE:\r<br>\r<br>\r<br>WHITE CHOCOLATE MUD:\r<br>\r<br>\r<br>CHOCOLATE BUTTER BASED CAKE:\r<br>\r<br>\r<br>RED VELVET BUTTER BASED CAKE:\r<br>\r<br>\r<br>VANILLA BUTTER BASED CAKE:\r<br>\r<br>\r<br>I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.\r<br>\r<br>SOFT SPONGE CAKE:\r<br>\r<br>\r<br>AMERICAN BUTTERCREAM RECIPE:\r<br>\r<br>\r<br>Thanks guys for tuning in! In America this video has gone up on Saturday, however here in Australia I am technically a day late. I apologise for the discrepancy, I seem to be making it late on Saturdays as I am usually decorating orders or doing cake deliveries. It has been getting pretty busy here on this end! Thank you for your patience and understanding.\r<br>\r<br>See you all again in the next video :D\r<br>Love,\r<br>Rosie\r<br>\r<br>for business enquiries, please cont: rosiesdessertspot@gmail.com
