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#makeandsell #readymadecake #practicaldough Today I'm going to share how I prepare my ready-to-deliver cakes. In this video I'll show you step by step how to make them. I make a lot of money with these cakes. I earn a monthly salary just from them, and I supplement it with my desserts and sliced cakes. And of course, I make the most of the seasons. So let's make a profit from confectionery too. In the video, I show you step by step how to make: practical dough in chocolate and white flavors. Gourmet chocolate soufflé filling. Assembling the cakes. Quick and practical decoration for display cakes. In the video, I also use some fillings that are already on the channel. ..................................................................... ????my group???????????????????? https://www.facebook.com/groups/89920... ..................................................................... ..................................................................... pineapple filling ???? • HOW TO PREPARE BIRTHDAY CAKE / W... ...................................................................................... how do I beat my whipped cream ???? • NEVER MAKE A MISTAKE IN THE POINT OF YOUR WHIPPED CREAM AGAIN... ...................................................................................... dough 600 g of eggs 400g of refined sugar 320 g of wheat flour 80 g of cornstarch 8 g of essence 19 g of emulsifier 100 ml of water 10 g of chemical yeast for chocolate dough 70G of chocolate powder 50% cocoa + 10g of Black cocoa all the ingredients above except the starch ????measurements in cups are in the video. the cup I use has a capacity of 200 ml soufflé filling 500 g of semisweet chocolate 250 g of cream 200 g of dulce de leche 23 g of emulsifier beijinho gourmet 790 g of condensed milk 1 tablespoon of unsalted margarine 400 g of cream 200 g of coconut I made the mixture I told you about 150 g of Nobre white chocolate glitter jelly 126 g of sugar 320 ml of water 10 g of starch food coloring as much as you want the color ganche 300 g of chocolate 250 g of cream I had a little bit left for the chocolate whipped cream 600 ml of whipped cream 65 g of chocolate 50% condensed milk to hydrate standard measure for the syrup 65 g of condensed milk for 200 ml of water yield of soufflé fillings 1 whole cake + one layer beijinho gourmet 1 cake whole and 2 layers trays that I use for form 17 I use number 4 with box 7 for form 15 I use the galvanotek tray 50 m