Obviously ? There are many glaze recipes.point 35 | And today I want to discuss one of the main mistakes people make.point 88 | You find glaze recipe somehow somewhere.point 123 |

And each recipe will give you a temperature that you have to follow to glaze the cake.point 70 | This is a global mislead to people trying to create magic ? do not look at the temperature ?? Not.point 149 |

Don't.point 10 | Never.point 16 | Nah.point 20 | No-no-no.point 29 | WHY? your style of cooking and your ingredients in different city/country can dramatically change the glazing temperature.point 135 |

Example: I am based in Vancouver ?? where I glaze at temperatures 36-41C ☝? I travel, go to another country, I make exactly same glaze with same ingredients and I can see that it already looks perfect at the 24-28C.point 176 |

How to understand what temperature to glaze at, while not looking at the temperature? ?Good question! I look forward to welcoming you to my life master classes or online video classes at kseniapenkina.point 169 |

At home.point 7 | With my guidance.point 22 | You never baked and you are not good at cooking? You know its not a problem? watch my videos and learn entry level at kseniapenkina.point 130 |

com ?Video lesson with step by step directions, recipes, commentary and most important basics that you can apply to making mousse cakes in the future.point 126 |

Can not describe how meaningful it is for me to personally represent the best company in the field with my own touch! This is GEMMA silicone mould and it is revolutionary! Tag #kseniapenkina when using this mould and I promise to repost your work! Lets spread the magic and cuteness together ? .point 243 |

I rely on techniques.point 18 | That what makes a difference.point 43 | Techniques that you must know to bring this recipe to life.point 92 | Techniques that will give you a base to make any recipe in the future.point 149 |

How do you whip the cream, how do you combine ingredients, how do you blend the glaze, what temperature do you use to mix the mousse, how long do you boil the berry, how do you stabilize layers, this list is never ending.point 179 |

Some things people are missing, like understanding that if you can not manage to get a result of a perfect glaze – the actual issue might be not in the glaze, but in the cake that you made.point 158 |

Never thought of it from that perspective? Many more to learn and you know what? Its simple, as soon as you know it all.point 97 | I share the most important basic knowledge of creating mousse cake, mirror glaze and chocolate velvet on my "entry level" master-class for those who don't have experience at all and for those who wish to develop their knowledge to a higher level and start with techniques, not with recipes.point 351 |