Thank you so much for actually showing us the different results from self raising and regular flour. It really shows your dedication to answering our questions right!
I would love to see you do your eyeliner! Your whole makeup is always so good, I'm really interested to know what kind of products do you prefer and use daily.
Your recipes are the holy grails of baking for me. I've been having a hard time mentally, and your recipes have genuinely helped me with mindfulness bringing my anxiety down several notches, not to mention the final product gives me that massive sense of achievement and people loving to eat them! Thanks for being so generous and helpful. You are helping more than you realise. x
There aren't enough like buttons. Thank you Jemma. Love these Q&A every once and a while. And a big thank you for showing some of your first baking creations. Helps us newbies feel less discouraged. :)
In economy class we did price calculation, we had to make some dessert and I made your cookie dough cheesecake. It had no competition. Everybody just loved it. Since then I made it several times and it just keeps getting better.
Hi Jemma! I love your baking so so soooo much and I have made so many of your recipes, especially your posteguese tarts! I am actually making the filling right now. You are so amazing, pretty, and nice and funny and we all love you so so so much. I got your cake book for my birthday, and I loooove the caramel recipe and use it all the time for cupcakes and my whole family loves it. I live in Toronto, so someday I want to come to London (which I want to anyway), and go to Crumbs and Doilies and possibly meet you? You are my idol and many others as I know. Thank you for starting your channel and making me go into baking! Xoxo❤️😚
Love love this video! I would be really interested in getting to know more about the business of running a bakery. Might you be open to making a video dedicated to that? I understand that it may not interest everyone but it would be great to hear your perspective and advice! ❤️
I am so happy you know about Green and Blacks chocolate! We have it here in Australia and it's my absolute favourite chocolate! Normal chocolates make one of my shoulder rise (I know it sounds weird but 100% true! Stuffed with my ballet for ages!) and Green and Blacks is organic and delicious!
I LOVE CRUMBS AND DOILIES I WENT THERE THIS TIME WHEN I WENT TO LONDON I TOLD MY FAM WE HAVE TO GO TO CARNABY AND THIS WAS MY FIRST TIME THERE AND I LITERALLY FELL IN LOVE WITH CARNABY!!!
You seem so genuine and down to earth Jemma! Lovely to see you in a different kind of light (although I am still a sucker for your baking videos don't get me wrong!) X
I have learned so much from you. You have sparked my interest in baking again and have given me so many great recipes and tips. When doing it correctly it's so much more fun!
Hi Jemma! Love these kind of videos. I would really like to know what you do with the try-out cakes (like the 8 Japanese cotton cheesecakes you mentioned) that didn't quite fit the bill? Do you still sell them in the shop? Eat them? Gift them? Throw them away?
In the US the ServSafe Certification course can be used and can be taken online. It is basically an essential for any type of food/restaurant work or business.
Could you do a video (if you haven't already) on baking science 101 in terms of explaining the why behind the ingredients. My lack of confidence in changing recipes is not understanding what the purpose of each ingredient is and what changing it would do. For example what's the difference between baking powder and soda and I know that those 2 makes the product rise but let's say I wanted a more fluffier cake, what would I change? Because baking is a precise science I always feel the need to follow a recipe EXACTLY yet a lot of times it still comes out different than what's shown. Is it as simple as adding more flour if too wet and adding more liquid if it's too dry? I would think that would then need more or less egg, baking soda/powder etc??
I feel the same with JCC. I've baked Japanese Cotton Cheesecake for more than a hundred times (I sell it/ homebaking) but it's still not perfect. I just bank on the flavor. And everytime I make it I'm always scared of the cracking. I peek at 20 minutes, if the center is not set yet, I know I'm gonna be fine. If it has already slightly domed, then I freak out! For sure it's gonna crack!
When I was in London I got to visit your shop,we didn't find it at first so we went to a restaurant called Byron and we thought we would ask them if they could help us out finding it. The waiter told us right away where we needed to go and also told us that your shop makes the best cupcakes in the world and how lucky they are because they get the left over cupcakes at the end of the day! You guys are really awsome! I love watching your videos on youtube and it was a dream come true visiting C&D :)
Jemma, while you were not able to directly answer my question, you gave me some great suggestions on how to solve my problem of grainy buttercream! Being in the U.S. there may be a huge difference in products, and quality. I use the best quality, no shortcuts or trying to save $$$. So when you cannot accomplish the end goal, you start experimenting and finally decided that Italian, or Swiss buttercream is the way to go, or your recipe for chocolate buttercream as there is just enough warmth in the melted chocolate that the grainy texture is illuminated! So thank you, absolutely love you and your channel, and how open, and sharing you are with your recipes and tips! Not to mention, my husband and I just love your accent.
hello, can you share any eggless cake recipe and the other egg substitutes used in the bakery? that will be very useful if you answer to this. thanks Jemma! 😊
That poker table looks amazing!! All that attention to detail is absolutely incredible! I can't wait for your Japanese Cotton Cheesecake recipe. I've been struggling with that one myself lol
I have found your channel through Tom and ever since then I'm in love with your recipes and your amazing personality😊 after baking I hate the washing-up too, but the eating part definitely makes up for the work😂💪 keep up the awesome work❤🙌
I really enjoy stirring risotto aswell. It's really satisfying. I love being in the kitchen and cooking, it's where I feel most 'at peace' and in my element. I think the process of cooking itself is the most enjoyable part, not just eating it. Love these videos!
I just got back from London yesterday, and my top priority was to visit C&D. Unfortunately i didn't get the chance to say hello to you, but i enjoyed the visit nonetheless and took a 12 mini cupcake box to share with family that evening. They were delicious! (especially the eton mess version) Cheers from Israel and hope to be back at your bakery again soon!
I missed the boat on this Q&A. Darn. I'd like to know where to buy that lovely thick vanilla extract or paste that we always see you using? In the United States, were mostly stuck with a liquid vanilla extract. Can I find this paste online? Thank you!
ooh japanese cheesecake. i've recently tried baking it and the water from the water bath seeped into the springform (haven't wrapped it in foil properly) and it resulted in a totally failed cheesecake. instead of being all tall and fluffy it was basically a sheet cake, but it still tasted good :)
Agreed 1000% on Japanese Cheesecake!! It's seems simple but actually hard to reach the perfect dome after it is cooled and smooth browning surface. Couldn't wait to see you make it!
My question wasnt answered!! 😢 My question was-Why did you choose to become a RUclipsr? Normally bakery's have their secret recipes and secret tips on baking but you tend to tell us all of that so doesnt that cause your business? Whats so special in your bakery which you havent shared with us yet? Something like a top secret recipe!?
Any chance you could make Jaffa Cake cupcakes? I figured you had a theme of English delicacies and I LOVE chocolate and orange... thank you - am a huge fan!
I bake cakes and cupcakes a lot and you are the reason why I´m better and better everyday. Its fun to make and its very, you know... when I bake, I smile :-D I just love this feeling and cant wait to taste it. Just make me happy, and its nice to hear that you feel the same :-) You amazing baker and woman, thank you :-*
Valrhona cocoa powder really worth the investment. I find it gives not only a wonderful flavor but the texture is much improved as well. I have made chocolate cake with both and if your having trouble with your bakes, I would take a good look at your ingredients. If I don't have quality ingredients I rather not make it at all. Not to say that's the only option but I would give quality product a try.
15:27 yeah in the uk it is self raising flour because i use that for my cakes and baking... in america it is called all purpose flour its just got a different name in america dont know why but it does... i hope this helped
👧hi jemma i have tried all your cupcakes recipes and they turned out very tasty .I would like to say thankyou so much for your time and efforts to share these videos .You have a 💛 of Gold😚😚😚😚😚🌹🌹🌹
Use a ziplock bag. Just snip off a corner like you would with a normal piping bag. You can make a paper cone using parchment paper/baking paper too but it's quite fiddly to make and use. A ziplock bag is far easier and more convenient.
I missed asking u a question! But i really wanted to know how u make your drips so perfect, especially the white chocolate drips. Mine usually turn out too thick or too thin or don't set or set too fast. Sometimes they even split when i pour them! On a side note I'll be looking forward to a japanese cheesecake recipe! i fail every time too... 😂 for some reason mine always turn out too... eggy? not sure if its because my eggs are pretty large (65g) or because I'm doing something wrong but they always taste more like an egg tart and the bottom tends to develop a custardy eggy layer which is awful...
Hello Jemma, I'm a little late for the Q&A as I have only recently discovered you and your channel, which is a shame! I have a question: does the quality of the cake tins I use influence how my cake will turn out? I see that you use cake tins with a loose bottom, and I'm looking to buy some of these but there are cheap and pricey ones. Also; and this might be a silly question, but are you sometimes present at the C&D shop in London? My parents will be visiting London and I was wondering if I could get my Cake Book signed :) :) Greetings from Belgium Ana
Yes for the eyeliner tutorial. I never miss your videos, love them all. Watching an eyeliner video with you would be so different. Yay..make one, pls. 😌💗
hi Jemma can I ask a question please. can you tell me how you store your cakes and cupcakes and how long they last before having to Be eaten. do you freeze cakes? also if you need to travel your cakes, how can they travel without being too battered! thank you! Mandy x
Hi Jemma, I watched your video on the maderia cake you made and I plan on making that cake in the next few days for my husband's birthday party. In your video you show that you make 4 8" cakes. I am wondering if I can half the recipe you have to make it into a 9x13x2 rectangular pan. if so, how will I divide in eggs equally? How long will i need to bake the cake and at what temperature. I look forward to your reply. Anna
Congrats on 1MIL SUBS! I Love your recipes I've only tried a few so far. But I'm hoping to try alot more of them. Your weights and measures of ingredients are spot on! ❤🍰🎂
wiii japanese cheesecake recipe :D can't wait! Thank you for sharing recepies and doing experiments so we dont have to. Your recipes almost allways work perfect for me, even if i change things because we cant get some stuff in our shops :)
"Hello you lot." - The most British intro in existence.
treetoppy 'That is that' -The most British Outro in existence
treetoppy that id
lmao so true
Thank you so much for actually showing us the different results from self raising and regular flour. It really shows your dedication to answering our questions right!
I would love to see you do your eyeliner! Your whole makeup is always so good, I'm really interested to know what kind of products do you prefer and use daily.
Yes her makeup on camera is lovely so would be great for night out.
It should be a "Gemma's Eyeliner & Eyeliner Cupcake" video - perhaps come up with a makeup-themed cupcake design! =)
She’s a baker not a beauty guru!
Your recipes are the holy grails of baking for me. I've been having a hard time mentally, and your recipes have genuinely helped me with mindfulness bringing my anxiety down several notches, not to mention the final product gives me that massive sense of achievement and people loving to eat them! Thanks for being so generous and helpful. You are helping more than you realise. x
I love the camera shake when Curtis moves around!
Winged eyeliner tutorial please!!
Yes to the eyeliner tutorial!
YES!!!!! YOU'RE A MARVEL FAN!
Runner B
Yes your sick Jemma!! I flippi'n love Marvel 😍😎
There aren't enough like buttons. Thank you Jemma. Love these Q&A every once and a while. And a big thank you for showing some of your first baking creations. Helps us newbies feel less discouraged. :)
In economy class we did price calculation, we had to make some dessert and I made your cookie dough cheesecake. It had no competition. Everybody just loved it. Since then I made it several times and it just keeps getting better.
Yeah eyeliner tutorial please! Why not!
Every person is unique in they own way she looks pretty in whatever hair style she will have Jemma your doing a fab job keep doing what you do best
I loved hearing all your answers! You should do the eye liner tutorial 🙌
Hi Jemma! I love your baking so so soooo much and I have made so many of your recipes, especially your posteguese tarts! I am actually making the filling right now. You are so amazing, pretty, and nice and funny and we all love you so so so much. I got your cake book for my birthday, and I loooove the caramel recipe and use it all the time for cupcakes and my whole family loves it. I live in Toronto, so someday I want to come to London (which I want to anyway), and go to Crumbs and Doilies and possibly meet you? You are my idol and many others as I know. Thank you for starting your channel and making me go into baking! Xoxo❤️😚
I am so pleased to hear you're making the portuguese tarts!!! You are going to eat SO MANY!!! x
She should be a judge on Great British Bake Off because of people noticing her "flat tops"
What do you do with all the rest of cakes at Crumbs and Doilies?
eyeliner tutorial!!!
Love love this video! I would be really interested in getting to know more about the business of running a bakery. Might you be open to making a video dedicated to that? I understand that it may not interest everyone but it would be great to hear your perspective and advice! ❤️
Can you show us how to make biscoff cupcakes
Can you make a mousse cake with a marble glaze?
yaasss
hi Jemma thanks for all the recipes you share on your channel and this question and answer session too,you inspire me a lot.
Eyeliner tutorial! 🤗
I am so happy you know about Green and Blacks chocolate! We have it here in Australia and it's my absolute favourite chocolate! Normal chocolates make one of my shoulder rise (I know it sounds weird but 100% true! Stuffed with my ballet for ages!) and Green and Blacks is organic and delicious!
I LOVE CRUMBS AND DOILIES I WENT THERE THIS TIME WHEN I WENT TO LONDON I TOLD MY FAM WE HAVE TO GO TO CARNABY AND THIS WAS MY FIRST TIME THERE AND I LITERALLY FELL IN LOVE WITH CARNABY!!!
You seem so genuine and down to earth Jemma! Lovely to see you in a different kind of light (although I am still a sucker for your baking videos don't get me wrong!) X
I have learned so much from you. You have sparked my interest in baking again and have given me so many great recipes and tips. When doing it correctly it's so much more fun!
Lol that chile story is the daily life of any Mexican family! Well really just about every Latino family... Lol I understand the choking! Lol
Ohsolizzful lol! True but in my case caribbean. Pepper in EVERYTHING!
I love to watch these videos, because we can see more of you as a person, so thank you so much for filming them!
Hi Jemma! Love these kind of videos.
I would really like to know what you do with the try-out cakes (like the 8 Japanese cotton cheesecakes you mentioned) that didn't quite fit the bill?
Do you still sell them in the shop? Eat them? Gift them? Throw them away?
In the US the ServSafe Certification course can be used and can be taken online. It is basically an essential for any type of food/restaurant work or business.
You're gonna love season 6's finale. Best episode I've ever seen them do :)
best music too
I only have 3 episodes left!!! I think that's what I'll be doing tonight! Friday, woo! x
no spoilers but it's insane. Involves my favorite character
Could you do a video (if you haven't already) on baking science 101 in terms of explaining the why behind the ingredients. My lack of confidence in changing recipes is not understanding what the purpose of each ingredient is and what changing it would do. For example what's the difference between baking powder and soda and I know that those 2 makes the product rise but let's say I wanted a more fluffier cake, what would I change? Because baking is a precise science I always feel the need to follow a recipe EXACTLY yet a lot of times it still comes out different than what's shown. Is it as simple as adding more flour if too wet and adding more liquid if it's too dry? I would think that would then need more or less egg, baking soda/powder etc??
Christina Chang take a look at kitchen conundrums with Thomas Joseph. His explanation is as good as he looks ;)
Do a eyeliner tutorial
I feel the same with JCC. I've baked Japanese Cotton Cheesecake for more than a hundred times (I sell it/ homebaking) but it's still not perfect. I just bank on the flavor. And everytime I make it I'm always scared of the cracking. I peek at 20 minutes, if the center is not set yet, I know I'm gonna be fine. If it has already slightly domed, then I freak out! For sure it's gonna crack!
The annoying thing is that even when it looks crap it tasted amazing!!! It's so annoying. I will get it perfect though, mark my words! x
CupcakeJemma True that!
Omg yessss please do that eye liner tutorial!!
When I was in London I got to visit your shop,we didn't find it at first so we went to a restaurant called Byron and we thought we would ask them if they could help us out finding it.
The waiter told us right away where we needed to go and also told us that your shop makes the best cupcakes in the world and how lucky they are because they get the left over cupcakes at the end of the day! You guys are really awsome! I love watching your videos on youtube and it was a dream come true visiting C&D :)
Please do the eyeliner tutorial x
Yesssss!! Do a eyeliner tutorial pleaseeeeee!
Hi jemma, can you tell me ideas on how too making egg free cupcakes. Thank you.
Yes, eyeliner tutorial please!!!
Jemma, while you were not able to directly answer my question, you gave me some great suggestions on how to solve my problem of grainy buttercream! Being in the U.S. there
may be a huge difference in products, and quality. I use the best quality, no shortcuts or
trying to save $$$. So when you cannot accomplish the end goal, you start experimenting
and finally decided that Italian, or Swiss buttercream is the way to go, or your recipe for chocolate buttercream as there is just enough warmth in the melted chocolate that the grainy texture is illuminated!
So thank you, absolutely love you and your channel, and how open, and sharing you are
with your recipes and tips! Not to mention, my husband and I just love your accent.
hello, can you share any eggless cake recipe and the other egg substitutes used in the bakery?
that will be very useful if you answer to this. thanks Jemma! 😊
Thanks for answering my question💘
Yes! Please do the eyeliner tutorial! 😀
That poker table looks amazing!! All that attention to detail is absolutely incredible! I can't wait for your Japanese Cotton Cheesecake recipe. I've been struggling with that one myself lol
I have found your channel through Tom and ever since then I'm in love with your recipes and your amazing personality😊
after baking I hate the washing-up too, but the eating part definitely makes up for the work😂💪
keep up the awesome work❤🙌
My buttercream comes out grainy and too sweet, how would i fix that?
I really enjoy stirring risotto aswell. It's really satisfying. I love being in the kitchen and cooking, it's where I feel most 'at peace' and in my element. I think the process of cooking itself is the most enjoyable part, not just eating it. Love these videos!
Eyeliner please!
I just got back from London yesterday, and my top priority was to visit C&D.
Unfortunately i didn't get the chance to say hello to you, but i enjoyed the visit nonetheless and took a 12 mini cupcake box to share with family that evening.
They were delicious! (especially the eton mess version)
Cheers from Israel and hope to be back at your bakery again soon!
I went to your shop . But no Jemma :( But i did get some yummy cake and badges. Thank you xx
I have your book. Please do another one .
Eyeliner tutorial please
I missed the boat on this Q&A. Darn. I'd like to know where to buy that lovely thick vanilla extract or paste that we always see you using? In the United States, were mostly stuck with a liquid vanilla extract. Can I find this paste online? Thank you!
How about introducing your puppy!
I introduced him in the first AMA video. Check it out! I didn't want to pick him up on this video because of his poorly foot! :(
CupcakeJemma Aw poor thing
I just love your channel. Hello from the USA thanks for sharing your talent with us!
Love learning more about you Jemma!Your videos are ace! 😋👩🏻🍳🌈🍰
what happens to the leftover cakes? Do you sell this cheaper? Or eat it by yourself? 😉
ooh japanese cheesecake. i've recently tried baking it and the water from the water bath seeped into the springform (haven't wrapped it in foil properly) and it resulted in a totally failed cheesecake. instead of being all tall and fluffy it was basically a sheet cake, but it still tasted good :)
Could you do a tutorial on how to make a mirror glaze ?
I just ordered the book and it's coming in next week!
Agreed 1000% on Japanese Cheesecake!! It's seems simple but actually hard to reach the perfect dome after it is cooled and smooth browning surface. Couldn't wait to see you make it!
My question wasnt answered!! 😢
My question was-Why did you choose to become a RUclipsr? Normally bakery's have their secret recipes and secret tips on baking but you tend to tell us all of that so doesnt that cause your business? Whats so special in your bakery which you havent shared with us yet? Something like a top secret recipe!?
So true, I was wondering the same thing
2£fav fsfstdt
The poker table cake looks absolutely amazing! The attention to detail, wow 😄
Any chance you could make Jaffa Cake cupcakes? I figured you had a theme of English delicacies and I LOVE chocolate and orange... thank you - am a huge fan!
You slayed every pronunciation of the RUclips handles haha👑😂😂
Interesting getting to know you a bit better, very impressive poker table cake. Thank You Jemma
I've got a food hygiene certificate & got a interest in baking. I hope I can take things further, in the future.
I bake cakes and cupcakes a lot and you are the reason why I´m better and better everyday. Its fun to make and its very, you know... when I bake, I smile :-D I just love this feeling and cant wait to taste it. Just make me happy, and its nice to hear that you feel the same :-) You amazing baker and woman, thank you :-*
I'd love to c ur eyeliner tricks... and ur hair is just fine!
Hi Jemma yes please do a tutorial on your eyeliner..I have tried all types of pencils and liquids but I'm hopeless..Thank you. ☺Linda.
Linda Brown Eyeliner really is all about practice. Its easy to get discouraged but when you do it on the daily eventually its so easy!
Yes, really, really, really would like an eyeliner tutorial. 👀
Valrhona cocoa powder really worth the investment. I find it gives not only a wonderful flavor but the texture is much improved as well. I have made chocolate cake with both and if your having trouble with your bakes, I would take a good look at your ingredients. If I don't have quality ingredients I rather not make it at all. Not to say that's the only option but I would give quality product a try.
Great video, love your honesty and your willingness to give your advice so freely. enjoy your work immensely!
Would definitely loooooooove to see a tutorial on your eye liner :)
5:59 and 6:13 SAME!
15:27 yeah in the uk it is self raising flour because i use that for my cakes and baking... in america it is called all purpose flour its just got a different name in america dont know why but it does... i hope this helped
I hate cutting the cakes, too!
Pleaseeee do the eyeliner tutorial 😻😻😻😻😻😻
👧hi jemma i have tried all your cupcakes recipes and they turned out very tasty .I would like to say thankyou so much for your time and efforts to share these videos .You have a 💛 of Gold😚😚😚😚😚🌹🌹🌹
Where do you get your baking equipment such as your cake tins
Omg I loved The OA and none of my friends have seen it so I can't talk about it 😭😭😂
Sofi R On the same boat, no one's seen it but me! IT'S AMAZING!
Very informative and interesting. Thank you Jemma 😍🍰😋
Hi Jemma. Would you have a video for a double chocolate marble cake?
Any tips for piping frosting without a piping bag?
Use a ziplock bag. Just snip off a corner like you would with a normal piping bag. You can make a paper cone using parchment paper/baking paper too but it's quite fiddly to make and use. A ziplock bag is far easier and more convenient.
I missed asking u a question! But i really wanted to know how u make your drips so perfect, especially the white chocolate drips. Mine usually turn out too thick or too thin or don't set or set too fast. Sometimes they even split when i pour them! On a side note I'll be looking forward to a japanese cheesecake recipe! i fail every time too... 😂 for some reason mine always turn out too... eggy? not sure if its because my eggs are pretty large (65g) or because I'm doing something wrong but they always taste more like an egg tart and the bottom tends to develop a custardy eggy layer which is awful...
You are so lovely Jemma !!
Hello Jemma,
I'm a little late for the Q&A as I have only recently discovered you and your channel, which is a shame!
I have a question: does the quality of the cake tins I use influence how my cake will turn out? I see that you use cake tins with a loose bottom, and I'm looking to buy some of these but there are cheap and pricey ones.
Also; and this might be a silly question, but are you sometimes present at the C&D shop in London? My parents will be visiting London and I was wondering if I could get my Cake Book signed :) :)
Greetings from Belgium
Ana
Hello your baker is good and your cake are nice good
I want a knowledge how to do Barker a cake
Eyeliner tutorial!!!!!!!!
I live in Lyon in France and the Valrohna chocolate comes from here ! I agree this is the best chocolate for baking (and just eating as it is) ! 😁 x
Yes for the eyeliner tutorial. I never miss your videos, love them all. Watching an eyeliner video with you would be so different. Yay..make one, pls. 😌💗
Plz open crumbs and doilies in lahore I am a big fan of your videos it will be a pleasure to see c and d in lahore
Did you already solve the puzzle from the intro? I want to know what it shows!
Who is your favorite music singer?
hi Jemma can I ask a question please. can you tell me how you store your cakes and cupcakes and how long they last before having to Be eaten. do you freeze cakes? also if you need to travel your cakes, how can they travel without being too battered! thank you! Mandy x
Hi Jemma, I watched your video on the maderia cake you made and I plan on making that cake in the next few days for my husband's birthday party. In your video you show that you make 4 8" cakes. I am wondering if I can half the recipe you have to make it into a 9x13x2 rectangular pan.
if so, how will I divide in eggs equally?
How long will i need to bake the cake and at what temperature. I look forward to your reply.
Anna
Congrats on 1MIL SUBS! I Love your recipes I've only tried a few so far. But I'm hoping to try alot more of them. Your weights and measures of ingredients are spot on! ❤🍰🎂
I would love to know how you teach your staff to make your cupcakes, filings and decorations? 😍 Love the behind the scenes videos 👍🏽
wiii japanese cheesecake recipe :D can't wait!
Thank you for sharing recepies and doing experiments so we dont have to. Your recipes almost allways work perfect for me, even if i change things because we cant get some stuff in our shops :)
I would love to see your eyeliner tutorial=p
Loved this video Jemma 😊😊 and YES eyeliner tutorial pleeasee 😊😊