TRABALHO COM GANACHE EM PONTO DE BICO | BICO 4B | ATELIÊ DOCE - LIDIANE OLIVEIRA

Ingredients: Ganache for coating: 500g of fractionated coating 100g of heavy cream Ganache for piping: 800g of fractionated coating 400g of heavy cream 💕 Hello!! Welcome to my channel! 👉🏼 Don't forget to subscribe ✍🏼 to the channel and activate the bell 🔔. Here we have new videos EVERY DAY!! 🙌🏼💕 👉🏼 Don't forget to like 👍🏼 our videos, it's very important for the channel! 😉🥰 🎥 My secondary channel:    / @lidianedeoliveiraa   ⚠️ Follow us on social media: Instagram:   / ateliedoce.lidianeoliveira   Our Facebook group:   / 543419276149132   🤝 Partnerships? Contact me by email: [email protected] or via Instagram direct message. 👉🏼 In addition to the decorations, check out these links for recipes and tips that I'm sure you'll enjoy watching! 😘 Playlist of the cake batter I work with:    • Massas de Bolo   Playlist of my fillings:    • Recheios   How I assemble cake toppers:    • Como monto os topos de bolo   How I make edible pearls:    • Como fazer pérolas comestíveis (douradas, ...   How I make colored syrup:    • Como fazer calda colorida para cobrir bolos   How to make balloons for Balloon Cakes:    • Como fazer balões (bola/bexiga) para decor...   My Experience with mini party kits:    • Minha Experiência com Mini Kit Festas em t...   How I stabilize and hydrate my chantilly cream:    • Texturizando Chantininho HULALÁ GOLD   How I make ganache to frost my cakes:    • Como faço a ganache pra blindar meus bolos...