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zakruti.com » Dish recipes » How To Cake It
Giant LASAGNA Made Of CAKE & Amazing News! How To Cake It

Giant LASAGNA Made Of CAKE & Amazing News! How To Cake It

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Rating: 4.0; Vote: 1
Giant LASAGNA Made Of CAKE & Amazing News! How To Cake It Guest: If you're a mint hater I have had decent success tempering wafers to combine colors and then grating it very finely as it sets. I would mix brown and green for this, maybe a touch of yellow depending on the shade of green of the wafer. As long as your icing is not warm the chocolate should stay in flakes and look similar to the mint.
Date: 2020-05-27

Comments and reviews: 9


Hello to my lovely #NotificationSquad! Today were caking this giant LASAGNA for Fathers Day! This is the return of my special Italian meringue buttercream and raspberry jam sauce, whos excited for some ooey gooey goodness? Do you have any special plans for Fathers Day? Let me know in the comments!
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1: 10 this is what happens when you have siblings Me: lets watch how to cake itLittle sister: ok! 1 minute laterMe: .Little sister: arent those the things you eat to poop? Mom: WHAT ARE YALL WATCHING? Me: those are wine corks idiot!
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I love your creativeness! I make cakes for a side job and learn so much from you! I'm sad. Your extruder and knit hat molds are out of stock. How do I find out when they are available! I hope it's this winter! ;! Love you sweetie
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The first cakes that comes to mind that had one cake pan is the brain cake, but I'm not sure if the mini tiered cake, Apple pie vs poutine cake, grilled cheese cake, pizza cake, and the fifty shades of cake are from 1 cake pan.
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I'm watching this because I'm having lasagna for dinner tonight and I wanted to see if you made a cake of it and I'm honestly not surprised that you have lol. It actually looks really realistic and delicious too!
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a sir squeeze with a funnel would basically be a regular sir squeeze but with a removable top. Like the little circle with the holes would be removable, and BOOM! A funnel. Put it back on, and BOOM! Sir squeeze!
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dont know why, but all the tomato sauces you make are more pink toned than orange tones. I really like the cakes, but I feel like it would look nicer and more realistic if you made them orangeyer
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Thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank my fav I'm glad you guys read the comments
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Why do you always cut off the caramelization? I never do that and my cakes seem to be fine! Also, why so much soak? Shouldn't the cakes be moist already? Another thing I never do!
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