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SML Movie: Penelope Gets Taken!

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Acrylic pouring: Fluid art 
My pouring medium used for my current work is a pre mix of 70% “Mont marte clear craft glue and 30% warm water, (most pva glues can be made up with same ratios to make a pouring medium), I add my pouring medium to my paint slowly until I achieve the consistency of pouring cream, approximately 50/50 more pm if needed.
My paint brands mostly used are the Mont marte studio acrylics, dimensions, or pouring paints, Boom Gel stain.

When iv mixed my paints I add 2-4 drops maximum of Helmar silicone, also Australian made, I stir in well.
I always like to mix up my paints and add silicone the day before I’m going to paint, and cover with a damp cloth, as I have found I have much better results. 

If you’d like to help me for free Please subscribe to my YouTube channel, press on notification bell and watch my videos,like,and comment and please share.

You can follow me on Facebook art page “Acrylic Art By Gilly Kube” for lots of tips and tricks and links to my acrylic art tutorials https://www.facebook.com/gillykubeartsecretwomensbusiness/
 
My amazon store is https://www.amazon.com/shop/gillykubeacrylicpouringartcreations?listId=2IT6VJ7MGNDQ9&ref=idea_share_inf

My favourite Australian online art supplier are a family run business who offer excellent prices and prompt excellent service 
You will find mont marte acrylic paints a d glues and lots more, canvas, silicone, push pins, tools, if your can’t find anything just ask Diane or Anthony 
https://www.caprioleshabbychic.com.au/ 

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USA and Canada acrylic pouring artist looking for mont marte stockiest links are below 
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Wow Best ever Bubble wrap double dipper on Round canvas and a spare 🤩

This Mango Mousse Cake takes summertime desserts to the next level. The soft layers of soft coconut Dacquoise, sweet mango compote, mango crémeux, and creamy coconut mousse are all topped with an orange and yellow glaze and coconut nougatine. Created by Chef Christophe Rull, he put all of his favorite summer flavors into one cake, making for a very light and tropical bite.

COCONUT DACQUOISE ►
75 grams egg whites
16 grams sugar
¼ of a lime, zest
10 grams almond flour 
50 grams powdered sugar
40 grams unsweetened coconut flakes (can use sweetened. Personal preference)

MANGO PUREE ►
400 g diced mangos (Try to use frozen or really fresh and ripe mangos)
1-2 tbs simple syrup (Add more or less depending on the sweetness of the mango)

MANGO CURD  ►
170 grams cream
85 grams mango puree
30 grams sugar
50 grams egg yolks
3 grams gelatin (powdered)
18 grams water (more if using sheets)

MANGO COMPOTE  ►
200 grams diced mangos 
20 grams sugar
2 grams pectin NH
50 grams mango puree
 20 grams lime juice
2 grams vanilla extract
Half of a lime zest

COCONUT NOUGATINE  ►
15 grams sugar
0.5 grams pectin NH
15 grams glucose
27.5 grams butter
27.5 grams coconut flakes

COCONUT MOUSSE ►
7.5 grams of gelatin sheets 200 bloom ( if using powder add 45 grams of water to soak in)
312 grams coconut milk
62 grams egg yolk 
45 grams sugar
300 grams of cream
1 tsp vanilla bean paste

GLAZE ►
207 grams water
414 grams sugar
414 grams glucose
275 grams sweetened condensed milk
25 grams powdered gelatin (200 bloom)
165 grams water (for the gelatin)
1 tsp white food coloring (to make it opaque)
3 drops yellow food coloring (optional)
2 drops orange food coloring (optional)

CHAPTERS ►
00:00 Intro
00:10 The layers 
00:29 CUTTING A MANGO
01:19 MANGO PUREE AND COMPOTE
01:57 Making the compote
03:22 MANGO CREMEUX
03:29 Gelatin sheets vs powder
04:13 Cremeux vs curd
05:22 Preparing the mango insert
05:35 COCONUT DACQUOISE
06:25 How to fold
07:13 Holding a piping bag
08:49 COCONUT NOUGATINE
11:17 Time management and prep
11:36 COCONUT MOUSSE
15:10 Why did my entremet insert sink?
15:23 ASSEMBLING THE ENTREMET
17:18 Freezing the entremet
17:27 MAKING THE GLAZE
19:05 Avoiding air bubbles
20:10 UNMOLDING AND GLAZING
21:31 CHOCOLATE DECORATIONS
21:46 The chocolate ring
23:05 The chocolate coconut
24:36 DECORATING
26:00 Tasting the cake

OTHER VIDEOS YOU'LL LOVE ►
Chocolate Entremet: https://youtu.be/F_xfvzd12hA
Lemon Tart: https://youtu.be/QoREnJQGLZ8
Dole Whip: https://youtu.be/B51pus388sQ
Coconut Cake: https://youtu.be/p4xjGNoXiqw

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Pinterest: https://www.pinterest.com/sugargeekshow/
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Facebook: https://www.facebook.com/sugargeekshow

Mango Mousse Cake Recipe (Gluten Free)

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A DYNAMAX BATTLE: BLUNDER VS CTC

Boring man teaches regular people to remember mundane things in purgatory. At least the music slaps, if you like mid 80s industrial training video jams.

If you don't stop for the exercises, I'll know.

Memory Series: Becoming an Everyday Genius: feat. Tony Buzan (1985)

Heat

Age Of Ice - When sudden and massive earthquakes open the Arabian tectonic plate, the result is unstable weather and freezing temperatures that will be unsurvivable by nightfall. Attempting to reach safety, a vacationing American family in Egypt, the Jones', must battle the rapidly cooling temperatures that usher in a new Ice Age, covering the Sphinx, Pyramids, and Sahara Desert with mountains of snow.
2014. Stars: Barton Bund, Bailey Spry, Jules Hartley
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