Thank you Olga for the wonderful content you put out - everything is so informative, thorough, and not to mention yields absolutely delicious treats! Can't wait to try this cake over the weekend!
Wonderful cake! Thank you. I am sure the taste is great like everything you share with us. I have one question about agar agar filling. My agar agar fillings flow after freezing. They separate into water and jelly and I try to avoid freezing such cakes. Why you fillings are ok after freezer how did you solve that problem or where is my mistake??
You probably worked not correctly with agar, or you out not enough agar to stabilize the mixture. Please, listen my tips about boiling process when you work with agar 🙏 it’s important.
Olga, thank you very much for your wonderful classes. I made this cake, it is very tasty. The only question- is it ok that cherry jelly is not smooth but icy .i followed the instructions what can be wrong? Thank you ❤
Thank you for your kind words ❤️ The cherry jelly should have a jelly consistency, it’s not icy. The only reason why it can be ice is if you freeze this layer and it wasn’t defrosted completely inside of the cake. Or if agar was not activated. In this case, it’s gonna have a runny jam consistency
This is the best looking variation on red velvet cake I've ever seen
Hello Olga, Greetings From Toronto, Canada! I love watching you and your fabulous creations.
Thanks for the recipe Olga❤
Thank you so much ❤❤ I learn more and more watching your video 🙏🙏🙏🙏
Thank you Olga for the wonderful content you put out - everything is so informative, thorough, and not to mention yields absolutely delicious treats! Can't wait to try this cake over the weekend!
Yum looks amazing, i will try to make it but i will use date syrup to sweeten it 😊
wow!
It looks so delicious 😋
Thank you :)))
Looks absolutely perfect and yummy!!!
I'll definitely try following your direction and making it on Friday.
Thank You sooooo much for this one!
Amazing job as always Dear Olga ❤❤❤
Wonderful cake! Thank you. I am sure the taste is great like everything you share with us.
I have one question about agar agar filling. My agar agar fillings flow after freezing. They separate into water and jelly and I try to avoid freezing such cakes. Why you fillings are ok after freezer how did you solve that problem or where is my mistake??
You probably worked not correctly with agar, or you out not enough agar to stabilize the mixture. Please, listen my tips about boiling process when you work with agar 🙏 it’s important.
Olga, thank you very much for your wonderful classes. I made this cake, it is very tasty. The only question- is it ok that cherry jelly is not smooth but icy .i followed the instructions what can be wrong? Thank you ❤
Thank you for your kind words ❤️
The cherry jelly should have a jelly consistency, it’s not icy. The only reason why it can be ice is if you freeze this layer and it wasn’t defrosted completely inside of the cake.
Or if agar was not activated. In this case, it’s gonna have a runny jam consistency
Thank you for fast and prompt answer. I check my agar recommendation- it said to boil for 2 min. I tried today and it worked) thank you 🎉
Hi Olga, I have seen you are using extra high cake rings (much heigher than the one on video) please tell me where can I find those 🙏🏻🙏🏻🙏🏻
I use 3” tall cake rings. The links to all my tools from this video are in the pdf file 💚 you can download it under the video
Hello! Is Coconut butter the same as manna?
Yes, it’s the same ingredient 💚
I’m trying to get the recipe but the website won’t accept my email address 😢
Please, send me your request to email olga@MyPlantCake.com, and I will send you bak the recipe :)