5 years later, third year in university, and I'm coming back to baking and this channel. I've tried many of your recipes in the past, and they all came out perfect, to who ever is watching this, Mrs. Jaworski is a wizard of baking. If she did baking classes near where I live, I would have definitely gone to them. I'll try this one in a week or two, I've got few her other recipe queued up.
I just love the way you present your show; you are so lovely and I've tried couple of your recipes and they turned absolutely perfect. I trust your recipes and always try them. Love
Stéphanie, I am 54 yrs old and used to cooking for my own kids but I meant to thank you especially! Since I will happily try and show your video to my learning with disabilities students here on the French Riviera where English is so difficult to understand let alone speak! Thanks a lot for your articulation and distinctive comments. Too bad there are no subtitles in english!! Their cooking teacher is going to make your recipy .with them..As an english teacher I'll pause and translate!! Thanks!!! valérie PERRIN
I really apreciatte that you make an effort to speak slowly so that your foreign followers can understand easier. Thanks a lot for the amazing recipee!
I made your carrot cake recipe in a sheet cake form recently. Stephanie, it really was so delicious. The pineapple and coconut additions to the recipe really made it. It will be a repeat in my house!
I only discovered this channel a few days ago but I’ve already made your doughnut muffins, hot cross buns and now these. All of them came out perfectly. Your presentation style is wonderful, managing to be concise yet thorough and leaving nothing to the guesswork of your audience. Giving measurements in grams/ml and temperatures in C is also a blessing for a Brit like me. Keep up the good work but be aware you are now personally responsible for all the weight I put on!
Can I just say that you have such a lovely kitchen? And I can't help but notice that awesome pumpkin shaped pot in the background, haha :) excellent recipe as always, I look forward to your videos every week.
Mrs Jaworski, Thank you for your tips, the no flour recipe is just my favorite! Delivers such a softer and more fluffier cake. Love, S PS: I hope you see this. Do you think you could make other flavour variations just like this one using no flour? Red velvet, Sweet Cornbread and Lemon White chocolat, coconut, almond and vanilla (a raffaello) Vanilla and chestnut perhaps using extracts to avoid all flour.
These little cakes look like a chocolate souffle I had once at The Azul restaurant (Mandarin Hotel, Miami)! I had mine with three different sauces: creme anglaise, raspberry, and chocolate with Cointreau liquor! delish! Thanks and Happy Valentine's day!
Hi Stephanie,Your molten chocolate cakes looks so good and tasty.I am rewatching your video on how to make these cakes and I just copied down your recipe and I am going to make these molden chocolate cakes at home soon.
Stephanie you are awesome. You certainly picked the correct name for your channel as it really is a joy to watch you baking. I love how you explain every detail, so easy to follow, thanks.
I tried this recipe last Friday. It is SO GOOOOOOOD!!!! I prepared 4 ramekin, baked 2 right away and 2 after 3days.... I know you recommend 24hours but I cannot eat this after 24 hours AGAIN... it is very good yet also too sweet. Anyways, it was still fine after 3 days but as you know, best will be cook right away :) Thank you Stephanie. This recipe is the best!!!
Hi Stephanie I just can't wait to try this recipe of yours. Every recipe I tried turned out excellent. So thank you for all your amazing recipes. As always you are the BEST😊
Hi Stephanie! I have been enjoying your cooking show for a long time. Your recipes are bulletproof and always tasty. I have to make a confession. I always wait for the part when you taste your own products. That is such a joy to watch. Love your channel. 😘👍 Marie from Czech Republic. 🇨🇿
I am visually impaired with limited vision and I enjoy watching your videos and then I copy down some of your recipes that help me to understand and follow up with your recipes to make at home.I use a lighted 4× optelec magifier,talking measuring scale,large print measuring cups and measuring spoons to use in my baking recipes
OMG, I have just put them in the oven. I am not a Baker so I am excited!!! Thank you for your lovely style and good home made stuff Stepahnie. I am sharing them with neighbours and brother. Bother and me should be sugarless. But ah, what the H! And have a great morning⚘
Hi Stephanie, thank you so so much for this recipe, I wish you had posted this previous week because just recently, 3 to 4 days back I made a chocolate lava cake for the third time, and I failed because it was completely cooked from the inside, but I know with your tips and tricks I’m going to get success..Gonna try it soon😄
Perfect for today! Thank you so much! My family specifically asked me to make your delicious classic brownies for them today but i might make this recipe today too since it looks wonderful!
i really, really love the fact that you give the option of using metric and imperial and cups. I fiend very difficult when american recipes use cups or ounz ( here in Europe we use metric) GREAT videos
Hi Stephanie, even I had thought to dust the cake tins once with sugar but I think the sugar will caramelise due to the heat of the oven and that will make the cakes stick badly to the tins!
I have used granulated white sugar to coat the ramekins. For me, the sugar didn't caramelize. I use cocoa powder because I like to add even more chocolate flavor to the cakes.
Wanted to know,just out of curiosity... why did you make a new video on lava cake when there is one already posted by you .as the recipe is the same and surprisingly the cups too :)
Thank you for your amazing channel and all your recipes. I’ve never had a fail! You have given me confidence to bake. I’m making this recipe ASAP!!! ♥️☮️
Hi Stephanie!!! Its me again from Maui Hawaii!!! I just love these, I wanna make it for my birthday. Whenever I get bored I check on here, and get ideas. And some u put on here just blow me away, and I want to really really taste these instead of spending money at the store. Much love, God bless u. And thank u for sharing your ideas!!!! Keep being u, and u seem like a very sweet woman. Also pet Baxter 4 me pls I also love animals!!! I can't wait to try these at a family gathering. Your a blessing darling❤🌊🌈🌺🐢💯😇🤙
Hello i am jina from singapore,i have been watching many videos none of my cakes turn out well. After watching your video i tried banana cake and banana bread it turns out very well. Thnk you. Anyway ur details are very well explained 👍❤❤❤💯
I really enjoy your recipes, and I use them all the time. I have been watching your channel for years now, and sometimes if I need a recipe fast and I can’t locate mine (too many books and online bookmarks 😞), I usually go to your website, and I’m always able to find what I’m looking for. I really enjoy how your videos have changed- you have a remodeled kitchen, it’s lighter and brighter, and you wearing brighter colors was not lost on me either 😀 You seem more comfortable in front of the camera, more talkative 👍🏻 Either way, you have a way of lulling me into watching your videos for way longer than I intended to 😁😬 I have never made a molten cake without flour, I have always used Laura Colder’s recipe (Cooking Channel) for her Moelleux au Chocolat. Hers though has a 2:1 ratio of butter to chocolate which is not ideal, so I have been looking for something a bit less calorically dense.
I don't have ramekins. You mentioned we can use muffin tins. Mine are 5cm in diameter, 3cm height. How long should I bake for? How many would it yield? Do you think I could try just 1/3 recipe?
I always enjoy your videos and I’ve tried a few of your recipes and they have turned out wonderful. My family enjoyed them as well. Thank you for your recipes and videos 🥰💕 Hugs
Hi, do you have a recipe for a really nice and moist chocolate sheet cake?? 12x18 in size. I'm planning to bake a birthday cake for my hubby and love your baking episodes and know that if anyone can help me, you can :))) Thanks Alicia
Hi Stephanie. I am new to your channel & have just subscribed. It’s pure pleasure to watch your cooking shows & thanks for the recipe. Will be trying it out soon. I would like to invest in a good stand mixer for my baking try outs, so I’d like to know which stand mixer do you use. It’s looks very good & functional :)
Hi, Stephanie. Your chocolate cake look pretty. You always make my mornings shine with your lovely desserts. If you were to make a no bake butterscotch pie, you'll be a superstar. Do you think dark chocolate is good for a really moist chocolate cake?
Hi! I love your recipes💜 If i want to bake this in a cake mold, and make one big milten lava cake, does it work if a double the amount of ingredients and bake them as one? All the love from Lebanon💜
Stephanie,I tried to separate the egg yolks and egg whites in another recipe from your website and the yolks kept breaking on me in a bowl so I used them to make a breakfast meal.Is there a better way to separate the egg yolks and egg whites into each bowl?Is there a device to use to do this for baking your recipes that use them in your recipes?
GOLDEN ADVICE : "It's a special dessert, right ? Don't count the calories here." Thank you ma'am for this flour-free chocolate dessert recipe ! Best regards :)
Hi! My idea was to make this for my family today on Valentine's Day as a big lava cake but I only have a large budnt cake pan,do you think it'll work out in that pan? Do I need to double the recipe? Happy Valentine's Day! ❤️
You can prepare the cakes several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake directly from the refrigerator. When the batter is cold the cakes may take a minute or two longer to bake.
The bottom of the cake was white in color and the top is chocolate colored. They dont even have the molten center. Any suggestions what could be the mistake I made?
@@joyofbaking thank you, your recipes are really good and accurate. I tried to make chocolate cake for my son's birthday and it came out really well. It was a saviour during this lockdown.
They look SO liquidy inside, I can't believe they can be taken out of the ramekins. It would have been interesting to watch you remove one from its container. Even more difficult would be trying to get them out of cupcake baking tins - unless you used paper liners of course, in which case would you still coat the liners?
Emily BH they are normally served as is hot from the oven in the ramakin dishes, I’ve seen these being made quite a few times but I must admit never in a cupcake baking tin, for a start i think a cupcake tin would be to shallow, if yr going to use a baking tin I would say use a muffin tin and grease all around & put 2 lengths of baking paper across the bottom of the tin like a plus sign with a bit of an over hang, once ready to remove, lift out using the paper. Hope that helps you.
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5 years later, third year in university, and I'm coming back to baking and this channel. I've tried many of your recipes in the past, and they all came out perfect, to who ever is watching this, Mrs. Jaworski is a wizard of baking. If she did baking classes near where I live, I would have definitely gone to them. I'll try this one in a week or two, I've got few her other recipe queued up.
I love your calming aura and voice. Everytime I feel stressed or anxious I come and watch your videos which immediately brightens up my mood :)
I just love the way you present your show; you are so lovely and I've tried couple of your recipes and they turned absolutely perfect. I trust your recipes and always try them. Love
Stéphanie, I am 54 yrs old and used to cooking for my own kids but I meant to thank you especially! Since I will happily try and show your video to my learning with disabilities students here on the French Riviera where English is so difficult to understand let alone speak! Thanks a lot for your articulation and distinctive comments. Too bad there are no subtitles in english!! Their cooking teacher is going to make your recipy .with them..As an english teacher I'll pause and translate!! Thanks!!! valérie PERRIN
I really apreciatte that you make an effort to speak slowly so that your foreign followers can understand easier. Thanks a lot for the amazing recipee!
I made your carrot cake recipe in a sheet cake form recently. Stephanie, it really was so delicious. The pineapple and coconut additions to the recipe really made it. It will be a repeat in my house!
I love how thorough these videos are. You're such a good teacher.
I only discovered this channel a few days ago but I’ve already made your doughnut muffins, hot cross buns and now these. All of them came out perfectly.
Your presentation style is wonderful, managing to be concise yet thorough and leaving nothing to the guesswork of your audience. Giving measurements in grams/ml and temperatures in C is also a blessing for a Brit like me.
Keep up the good work but be aware you are now personally responsible for all the weight I put on!
Happy Valentine's Day, Mrs. Jaworski!
You brought back memories of our Carnival Cruise. Every night for dessert my husband and I would share one. Thank you for the recipe !
Can I just say that you have such a lovely kitchen? And I can't help but notice that awesome pumpkin shaped pot in the background, haha :) excellent recipe as always, I look forward to your videos every week.
Mrs Jaworski,
Thank you for your tips, the no flour recipe is just my favorite! Delivers such a softer and more fluffier cake.
Love, S
PS:
I hope you see this. Do you think you could make other flavour variations just like this one using no flour?
Red velvet,
Sweet Cornbread and Lemon
White chocolat, coconut, almond and vanilla (a raffaello)
Vanilla and chestnut
perhaps using extracts to avoid all flour.
These little cakes look like a chocolate souffle I had once at The Azul restaurant (Mandarin Hotel, Miami)! I had mine with three different sauces: creme anglaise, raspberry, and chocolate with Cointreau liquor! delish! Thanks and Happy Valentine's day!
Hi Stephanie,Your molten chocolate cakes looks so good and tasty.I am rewatching your video on how to make these cakes and I just copied down your recipe and I am going to make these molden chocolate cakes at home soon.
Stephanie you are awesome. You certainly picked the correct name for your channel as it really is a joy to watch you baking. I love how you explain every detail, so easy to follow, thanks.
Happy Valentine's day Stephanie..😍.. your recipes are awesome. .☺
I tried this recipe last Friday. It is SO GOOOOOOOD!!!! I prepared 4 ramekin, baked 2 right away and 2 after 3days.... I know you recommend 24hours but I cannot eat this after 24 hours AGAIN... it is very good yet also too sweet. Anyways, it was still fine after 3 days but as you know, best will be cook right away :) Thank you Stephanie. This recipe is the best!!!
Hi Stephanie I just can't wait to try this recipe of yours. Every recipe I tried turned out excellent. So thank you for all your amazing recipes. As always you are the BEST😊
Hi Stephanie! I have been enjoying your cooking show for a long time. Your recipes are bulletproof and always tasty. I have to make a confession. I always wait for the part when you taste your own products. That is such a joy to watch. Love your channel. 😘👍 Marie from Czech Republic. 🇨🇿
I am visually impaired with limited vision and I enjoy watching your videos and then I copy down some of your recipes that help me to understand and follow up with your recipes to make at home.I use a lighted 4× optelec magifier,talking measuring scale,large print measuring cups and measuring spoons to use in my baking recipes
Stephanie your show is my fav cooking show I just love it - Ruthie
Mrs Jaworski, you really got something started now. My wife loves these Cakes. Now I'll have to make this for her, using your Recipe.😃
Such an amazing baker you are ! Happy Valentine’s Day .
Happy Valentine's day ❤ another great recipe thank you for sharing 😊
These look so delicious and chocolate desserts are one of my favourites.
OMG, I have just put them in the oven. I am not a Baker so I am excited!!! Thank you for your lovely style and good home made stuff Stepahnie. I am sharing them with neighbours and brother. Bother and me should be sugarless. But ah, what the H! And have a great morning⚘
After how many years Im still following u for recipes. Thank u
Hi Stephanie, thank you so so much for this recipe, I wish you had posted this previous week because just recently, 3 to 4 days back I made a chocolate lava cake for the third time, and I failed because it was completely cooked from the inside, but I know with your tips and tricks I’m going to get success..Gonna try it soon😄
Northern Michigan here, thank you♥️
Perfect for today! Thank you so much! My family specifically asked me to make your delicious classic brownies for them today but i might make this recipe today too since it looks wonderful!
Always look forward to your recipes.
I love your personality and sense of humor.😃
Thank you so much for this tutorial. I've often wondered how to get this effect.
Thanks for sharing your recipe Ms. Steph🙏🏻 Everytime I wanted to bake a cake i always choose your recipe coz it’s amazingly delicious😋
i really, really love the fact that you give the option of using metric and imperial and cups. I fiend very difficult when american recipes use cups or ounz ( here in Europe we use metric) GREAT videos
This is what I'm looking for! Flourless lava cake recipe. Thank you so much!
Your recipies are amazing 💘💘
Amazingly delicious. Joy of baking is my favourite dessert channel. The recipes are very clear and they come out just right. Thank you Stephanie❤❤❤
Your channel really Inspired me about the way you cooking and the delicious food recipe so I decided to create my Own food Recipe love you
Thank you joy of baking for the sharing of this information.
Those are beautiful!
Thank you so much
Happy Valentines Day to you too Stephanie❤️❤️❤️
Hi Stephanie, even I had thought to dust the cake tins once with sugar but I think the sugar will caramelise due to the heat of the oven and that will make the cakes stick badly to the tins!
I have used granulated white sugar to coat the ramekins. For me, the sugar didn't caramelize. I use cocoa powder because I like to add even more chocolate flavor to the cakes.
It's not enough sugar to caramelize to cause it to stick into a mess. Although now you make me want to experiment with caramel for this recipe.
Joy of Baking that’s great! will try that next time
Must watch again. How do you keep the neighbors away after posting a new video? I really wanted it to be my spoon dipping into that chocolate!
Wanted to know,just out of curiosity... why did you make a new video on lava cake when there is one already posted by you .as the recipe is the same and surprisingly the cups too :)
I’m redoing some of the very early videos because they needed updating and RUclips tends not to show very old videos.
Thank you for your amazing channel and all your recipes. I’ve never had a fail! You have given me confidence to bake. I’m making this recipe ASAP!!! ♥️☮️
Look so delicious, I really want to try it. Thanks Stephanie and Rick👍🏻👍🏻🍫🍫🍫
Don’t know how people dislike😳😏 you are a magician❤️🙏 I wish I’ll bake/eat but weight won’t mind😎 Thanks for sharing😀
They look nice Stephanie cant wait to try these!Are you ok i noticed you havnt baked for a while?
Thank you for asking. I’m great. I have just retired from shooting video, but I’m still answering questions and monitoring the site.
@@joyofbakingThats great news,ive just retired too haha,ok if any probs will be intouch thanks happy retirment from videos
Wow! This looks so yummy 😋 .. your recipes are so tempting 🤤🤤
Hi Stephanie!!! Its me again from Maui Hawaii!!! I just love these, I wanna make it for my birthday. Whenever I get bored I check on here, and get ideas. And some u put on here just blow me away, and I want to really really taste these instead of spending money at the store. Much love, God bless u. And thank u for sharing your ideas!!!! Keep being u, and u seem like a very sweet woman. Also pet Baxter 4 me pls I also love animals!!! I can't wait to try these at a family gathering. Your a blessing darling❤🌊🌈🌺🐢💯😇🤙
Stephanie I love chocolate cakes and can I use vanilla ice cream
Oh that was look yummy 😋 thank you Stephanie 🇮🇹
Hello i am jina from singapore,i have been watching many videos none of my cakes turn out well. After watching your video i tried banana cake and banana bread it turns out very well. Thnk you. Anyway ur details are very well explained 👍❤❤❤💯
Look delicious
I would use a straw before I have to share! Lol that's so yummy to the tummy!
I really enjoy your recipes, and I use them all the time. I have been watching your channel for years now, and sometimes if I need a recipe fast and I can’t locate mine (too many books and online bookmarks 😞), I usually go to your website, and I’m always able to find what I’m looking for.
I really enjoy how your videos have changed- you have a remodeled kitchen, it’s lighter and brighter, and you wearing brighter colors was not lost on me either 😀 You seem more comfortable in front of the camera, more talkative 👍🏻 Either way, you have a way of lulling me into watching your videos for way longer than I intended to 😁😬
I have never made a molten cake without flour, I have always used Laura Colder’s recipe (Cooking Channel) for her Moelleux au Chocolat. Hers though has a 2:1 ratio of butter to chocolate which is not ideal, so I have been looking for something a bit less calorically dense.
Hi. What's the difference between this recipe and your older version of the chocolate lava cake?
There is no difference.
It's a decadent, delicious recipe.thank u
I don't have ramekins. You mentioned we can use muffin tins. Mine are 5cm in diameter, 3cm height. How long should I bake for? How many would it yield? Do you think I could try just 1/3 recipe?
I always enjoy your videos and I’ve tried a few of your recipes and they have turned out wonderful. My family enjoyed them as well. Thank you for your recipes and videos 🥰💕 Hugs
Hi, do you have a recipe for a really nice and moist chocolate sheet cake?? 12x18 in size. I'm planning to bake a birthday cake for my hubby and love your baking episodes and know that if anyone can help me, you can :)))
Thanks
Alicia
Happy Valentines day!!! If we wanted to make this as a white cake would you recommend using white chocolate or just leaving the chocolate out?
I’ve never tried making it as a white cake so I couldn’t say.
Hi Stephanie. I am new to your channel & have just subscribed. It’s pure pleasure to watch your cooking shows & thanks for the recipe. Will be trying it out soon. I would like to invest in a good stand mixer for my baking try outs, so I’d like to know which stand mixer do you use. It’s looks very good & functional :)
I use a Kenwood Titanium Chef 5 quart mixer. Here is the link to the one I own. amzn.to/2XbFXkX
Joy of Baking
Thank you so much! Will get one. I look forward to more great recipes from you ❤️
Simply delicious and good.
Bravissima Stephanie 😊😚💋💋💋💋💋
Wow !! I like this one. Thank you for sharing.
Hi, Stephanie. Your chocolate cake look pretty. You always make my mornings shine with your lovely desserts. If you were to make a no bake butterscotch pie, you'll be a superstar. Do you think dark chocolate is good for a really moist chocolate cake?
Dark chocolate does make a really good tasting cake.
I have taken her butterscotch pudding recipe and poured it into a pre-baked graham cracker crust. Works fine.
I like those options I'll try that if I make chocolate molten lava cakes
Hi! I love your recipes💜
If i want to bake this in a cake mold, and make one big milten lava cake, does it work if a double the amount of ingredients and bake them as one?
All the love from Lebanon💜
Stephanie,I tried to separate the egg yolks and egg whites in another recipe from your website and the yolks kept breaking on me in a bowl so I used them to make a breakfast meal.Is there a better way to separate the egg yolks and egg whites into each bowl?Is there a device to use to do this for baking your recipes that use them in your recipes?
I love it😋! Thank you very much for the delicious recipe🙏🏻
GOLDEN ADVICE : "It's a special dessert, right ? Don't count the calories here."
Thank you ma'am for this flour-free chocolate dessert recipe ! Best regards :)
Hi! My idea was to make this for my family today on Valentine's Day as a big lava cake but I only have a large budnt cake pan,do you think it'll work out in that pan? Do I need to double the recipe? Happy Valentine's Day! ❤️
I'm sorry, but I've never tried making this as one large cake, so I'm not sure how it would turn out.
Hey Stephanie!! Sorry I'm late. Happy Valentine's Day!! ❤️♥️❣️💖💗💕 #StephanieJaworski #HappyValentinesDay #MoltenChocolateCake #JoyOfBaking
Hi, can you please tell me which is the best name brand butter to use when back ng a birthday cake thank you :))))
Plz stephanie I want to learn honey cake
Can you do some Polish recipes??
Hi Stephanie keep in the fridge prebake or don't bake at all
You can prepare the cakes several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake directly from the refrigerator. When the batter is cold the cakes may take a minute or two longer to bake.
The bottom of the cake was white in color and the top is chocolate colored. They dont even have the molten center. Any suggestions what could be the mistake I made?
Awesome your all recipes are delicious 😋😋😋thnx God bless u 😊😘😘❤
It's perfect,thanks so much for the recipe 👍👍💓💓
Helpful video
Is there any substitute for cream of tartar?
You can just leave it out or substitute with an equal amount of lemon juice.
@@joyofbaking thank you, your recipes are really good and accurate. I tried to make chocolate cake for my son's birthday and it came out really well. It was a saviour during this lockdown.
I searched in your videos and I didn’t find a chocolate souffle one please make one kindly i would to know your recipe ❤️
I'm sorry, but I don't have a chocolate souffle recipe.
Never mind I love you so much
Look so delicious! It’s one of my favourite pudding! Thank you for the recipe. 😋
😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😘😘😘😘😘😘😘😘😘😘😘😘 thank you
What brand stand mixer are you using?
It is a Kenwood Chef Titanium.
Amazing 😍👌👍 love this. Than you for sharing
I always wanted to make one of this and I am making your French maccrons and I am really scared
I'm definitely gonna give this a try!!😊😃
Beautifull!!!!😍
I love it, but the thing I'm watching this at 11p.m. Wish not to choke on my own spittle
Aw you picked my favorite dessert on Valentine's Day how did you know LOL
Amazing!!!
could you make clotted cream ice cream?
They look SO liquidy inside, I can't believe they can be taken out of the ramekins. It would have been interesting to watch you remove one from its container. Even more difficult would be trying to get them out of cupcake baking tins - unless you used paper liners of course, in which case would you still coat the liners?
Emily BH they are normally served as is hot from the oven in the ramakin dishes, I’ve seen these being made quite a few times but I must admit never in a cupcake baking tin, for a start i think a cupcake tin would be to shallow, if yr going to use a baking tin I would say use a muffin tin and grease all around & put 2 lengths of baking paper across the bottom of the tin like a plus sign with a bit of an over hang, once ready to remove, lift out using the paper. Hope that helps you.
@@trishawalsh9102 That sounds like I good tip for people that don't have ramekins. If I was going to make these, I'd just use my ramekins.
This is same like lava cake, right?
Yes that’s correct.
😍😍😍😍😍😍😍😍😍😍😍😍😍😍🌷🌷thank you
very nice>>>> wooooooooooow