How do you make tempered chocolate?
Tempering Method 1: Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F.
Can you put fondant ruffles on a buttercream cake?
Once you remove them, the ruffles will sag a little covering the holes or you can do tiny dots of buttercream to cover them! And that’s it ! Easy-peasy!
What cake tip makes ruffles?
Use tip No. 125 to pipe layers of buttercream ombre ruffles around the side of the 8-in. round.