(bright upbeat music) Hello everybody, welcome
back to Yeners Cake Tips. Cake decorating is about
having a practical idea can be applied to day-to-day business. So one of those practical ideas are, making chocolate flowers, which as often happened, quite fragile. So I'd like to show you today my way of making chocolate flowers which is quite reliable and it tends to end up quite delicate. (upbeat music) The difference is, I'm
using eggs as a mold, and also if the eggs
are little bit colder, it's better to have, because
chocolate get quickly set. So, all what I need , a
little bit of cling wrap. Just like this, I think I
can get four out of this. So, cut this into large square pieces. (bright upbeat music) All right. Then what I do, put a
little bit of starch inside. So that cling wrap,
doesn't stick to the eggs. When the eggs are cold,
this maybe a little bit wet because of condensation. So, dry them nicely just with
a tissue paper, all right. and placing here and after that just wrap. But also starch help the cling wrap doesn't stick to the egg. That's all. Just do it like this, and then place it in here. That's one, so I'm gonna make 12 of this. (upbeat music) So, 12 eggs are ready
wrapped in cling wrap, and I'd like to emphasize one more time why I'm using starch. So if I use the direct
cling wrap on an egg because of the coldness
and bit of moisture a bit humidity on the egg, the cling wrap will be stick on the egg and then the chocolate
will not gonna release. So look at this, so you
see that the cling wrap it doesn't stick to the egg surface and then chocolates will be after setting just pops off, very easily. So next things, I'll bring
my chocolates on the table. This time I'm using white chocolate, of course you can use dark
chocolate or milk chocolate also. Because of the coolness of the egg, the chocolate doesn't
need to be too tempered. This is just the compound chocolate and it's about 40 degrees is
more than enough, all right. All what you do, take one egg and then squish a little bit more about the cling wrap just, surface is nice and smooth. And then dip them sort of one touch like this, then you don't have to worry about too much about
this because this is good this will be a kind of string,
joining the petals together and then carefully put it here. That's it, second one, now
things goes quite quick. (upbeat music) I'm choosing the pointy part of the egg, always the tip off the petal. So I'm using always in the same direction. So this is the pointy
part, goes this direction and I'm lifting up that direction out. So this is not very important
but just a little detail. (upbeat music) 12 petals are all ready
and then first petal that I did, should be set
already to take it out of deck. Let's try. If the eggs are not cold enough, you can always put them
of course in the fridge. Release the pressure a
bit from the cling wrap and then just move a little
bit forward like this and it comes off like that. See that, is all ready. So just put it inside here. Second one. Release the pressure and remove. This is happening
because the egg was cold, it helps the chocolate, if the eggs are not cold, you just put them in the fridge, it will come off, very easily. (upbeat music) Before the petals are joined together, I like to make a couple
of leaves so we can finish at the end together with the leaves. A little bit of water
here, as I always do, just to secure that cellophane sheet. (upbeat music) Just give it like, one long
chocolate here, like this. And I have here, a scraper
which is serrated scraper here like this and then
just do that, and that. And that, and that, all right. Now, I need something not too sharp, like the wooden skewer or can be used also kind of chopsticks or something, it doesn't matter, just do this. So, because it's not sharp, the chocolate stay
separate, when I do this. Now I'm gonna start assembling the flour. So I take one flavor cup. And open up. I don't want to have it too close, I wanna have a nice large open flower. It kind of like looks like magnolia. Like this. So, then, what I do, I
take a lid of chocolate, and put in the middle. (upbeat music) Now, look at this. One. (upbeat music) Two. (upbeat music) Three. (upbeat music) I'm using this part, where the line is here, much more stronger to the joining part. I think we can put one more, between here like this, look. And then before the chocolate gets set, just organize it together like this. And, I will put a little bit
more chocolate in the middle. Just this much. And then go back again for
maybe just the three petals. (upbeat music) That's it, that's one. I like to do, small one. And this time, I wanna
keep it very simple. One. Two. And three. (upbeat music) Like this. Let's set it up, as a kind
of like, closed flower, do not open it. So the chocolate is not crisp
enough, we wait for a while, everything gets touchable
and we can lift up and make an arrangement. They're all set to go. I just pick up from the fridge. So let's put together, imagine
this is the cake surface. So just put a bit of water here, it doesn't sort of fly around. If you wanna put it together, make sure that is something on plastic because you can then lift it up. So as you see, that is nice and firm here. And a little bit more
chocolate accumulated. So it doesn't break very easily. You can also just pipe a
bit of branch underneath. So you can build everything
on a chocolate branch, which is just freshly piped. So I'm not going to do that. Just gonna get some
chocolate here, like that and then stick together here, and then the leaves. (upbeat music) As you realize, the flowers
has been done quite quickly, but preparing these
eggs with the cling wrap and starch was a bit taking time. So that's why, don't use them these eggs for the baking anymore, keep them on the side like it is, you can always grab it
and use it again and again for the same purpose. That is my simple chocolate
flower using egg as a mold. It's now finish. So thank you so much for
watching again this week, guys, and please like and share. And don't forget to subscribe, because I'll be back next
week with another one. (upbeat music)
