Decorating with crispearls and discs
You can choose from a range of decorations, but watch as Helen adds the pearls and chocolate discs to decorate to give a beautiful overall finished.
Helen suggests transfer sheet and disc decorations which is covered in Lesson 5 of her Creme de la Creme class.
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4”,6”,8” round chocolate cake
600g white chocolate ganache
6” 2x 10” round cake drum
6” round cake card
9 silver gelatine sheets
210 ml water
450g caster sugar
300g condensed milk
450g white chocolate
IBC Sparkling red – Powder flowers (food colouring from Keylink)
IBC Yellow – Powder flowers (food colouring from Keylink)
Purple cocoa butter (Squires Kitchen or IBC from Keylink)
Forrest fruits (selection of choice)
Callebaut crispearls dark
Jug (for hot water)
Learn how to make coloured mirror glaze...
Join Great British Bake Off creme de la creme winner Helen Vass for her mirror glazed cake tutorial. Mirror glaze is the perfect decoration for pouring over your cakes!
In this tutorial, you will learn how to...
- Decorate with crispearls and discs
- Ganache and layer a cake
- Making different types of coloured mirror glaze
- and much, much more
Who knows? You may even end up featured in one of our monthly members' cake showcase.
Helen VassHelen Vass is an award winning pastry chef based in Glasgow, Scotland and runs her own patisserie & consultancy business, Dulce by Helen Vass. Helen was the winner of the Callebaut Patissereie Chef of the Year 2017 award at the CIS (Catering in Scotland) Excellence awards and was a finalist in the same category in 2016. Furthermore, she also won the Dessert Gold Medal for her work at the Scottish Food Awards & Academy in May 2017. She was the former head pastry chef of 2AA rosette restaurant, Number 16, on Glasgow's Byres Road for nearly 2 years. In May 2016, Helen was part of the winning team of BBC2's Bake Off Creme de la Creme along with team captain, Mark Tilling and team mate, Samantha Rain. Helen previously worked in Pastelería Escribà in Barcelona. This role took her out to Singapore to work at Marina Bay Sands on the worlds first theatrical event, Fantasía by Escribà. She also worked at the 5* hotel, Blythswood Square, in Glasgow. Every day is a school day in the kitchen and Helen is always seeking to learn new skills and has done stages in the kitchens of World Champion Pastry Chef, Jordi Bordas and Barcelona baker, Daniel Jorda. Furthermore, Helen has done pastry courses with the following chefs in both the UK and overseas.
- Jordi Bordas, 2011 World Champion pastry chef, Coupe du mon Lyon
- Mark Tilling, World Chocolate Master (UK)
- David Gil & Enric Monzronis, Tickets Restaurant Barcelona
- Antonio Bachour, St Regis Miami & Bachour Bakery
- Melissa Coppel, Las Vegas
- Miquel Guarro, Chocolate Academy Barelona
- Martin Lippo, Vakuum, Barcelona
- Hans Ovando, World Chocolate Master (Spain)