Watch as the legendary Chef Luis Amado creates chocolates in his beautiful new Easter/Spring molds. 🌱 Products: Molds: https://www.bakedeco.com/dept.asp?id=1513 Felchlin Chocolate: https://www.bakedeco.com/nav/brand.asp?manufacid=1263 Chef Rubber Cocoa Butter: https://www.bakedeco.com/nav/brand.asp?manufacid=1151&categoryid=1418&price=0 The Chef also covers some revolutionary filling techniques and design ideas.💜💙 The Easter/Spring collection is a beautiful interpretation of the Spring season featuring

The Chef showcases his signature Love mold collection available exclusively at BakeDeco.com . The Chef also covers sealing velvet sprayed bonbons to prevent smudging as well as his favorite Felchlin fillings and couverture chocolate. We are honored to have joined Chef Luis Amado in a demonstration in preparation for Valentine’s

BakeDeco goes live with the talented Chef Luis Amado as he gives advice on chocolate basics like how to temper chocolate and decorate polycarbonate molds with cocoa butter.    

    Nancy will be demonstrating how to ⠀ ⠀ ⤖ make dark-colored buttercream ❤️ ⤖ pipe buttercream flowers 🌸 ⠀ ⤖ pipe buttercream greenery 🌿⠀ ⤖ make cocoa bomb ornaments ☄️⠀ ⤖ and some other fun techniques 🌈    

Are you having some trouble covering your cake with fondant? Are you coming up too short or having issues with your fondant cracking or tearing? Want to make a multi-level cake without having to make multiple cakes? Justin Ellen from Everything Just Baked demonstrates how to properly cover a two-tier

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