Sally’s a ray of sunshine, Teaches how to pipe in a straight line. With Dane she bakes cookies, Cakes, tarts, even brookies Each treat looks simply divine!
I made this yesterday. Instead of four 8" pans, I used two 10" pans and split the layers as I figured it would be easier to serve. I had a perfect amount of frosting and still have left over cookie dough. It would have served about 25 or even 30 people and was a huge hit at my daughter's birthday party. Thank you to Sally and everyone at C & D for sharing their A+ recipes and even their professional techniques!!!
Imagine a layered cake alternating between layers of this and their ultimate chocolate cake recipe sponge, buttercream between the layers and covered in ganache, or visa versa! Omg yum! Definitely making it for my birthday!😋🤤
Wow I'm literally drooling onto my phone. I was at C&D's back before the covid madness and got to try the cornflakes brownie. Heavenly and not to sweet. So this sounds right up my street. Love from ireland. Sally you are a huge asset to cupcake gamma x
Amazing, LOVE your channel! Have learned much from you even being an experienced home baker. Will you please do a session on how to realistically cut your cakes? The traditional top-to-bottom wedge cut isn’t a reasonable after-meal serving portion for taller cakes (and won’t go very far in a gathering). Also, please show how to cut your Malteaser cake. I’ll commit to making it if you show me how to cut and serve it properly!!! Master class episode on profession execution (and transportation tips too)?? 💕
@@ma.carlamagnaye9788 so I followed her recipie exactly and it was too sweet for me, and I have a sweet tooth. I'm not a big fan of buttercream to begin with so I would probably use like a cream cheese frosting or something instead. I made their cookie dough cupcakes with the leftover cookie dough I had and they were 👌 with a cream cheese frosting.
@@WakandaMoe I am actually planning to make an iteration of this for my sister's birthday , and I was thinking of using cream cheese frosting , would have been quite a gamble to try a recipe out for the first time on the day of the event 😅. Your confirmation really helps ! Thanks ! 😀
Made the cake for my family. Everyone seems to like it but it is incredibly sweet/rich. If the person was 18 or older they could only eat a small amount and they wouldn't eat most of the buttercream in their slice. Kids loved it all :P
I love how excited you get with each phase of the process. And the joy on your face as you see it coming together so beautifully. I wish I had had this recipe when my nephew turned 3 but, I think I will make it for pirate night.
It's beautiful and it seems delicious. I would love to try it. My only pet peeve is that tall cakes aren't practical for eating. Just too big a piece. I suppose we could halve the recipe for a 2 tier cake. Mmmmmm
Why does brown butter and brown sugar sometimes dry cakes out? I thought maybe since brown sugar has more moisture it might help make the cake more moist? Thanks 😊
I think brown sugar doesn't contribute to the drying factor, but brown butter might since water from the butter is evaporated while browning the butter!
Such a fantastic demo. Your tips and real time instructions take the fear out of attempting this amazing cake. Can I make this ahead of time for a 60th birthday please? It's warm in Qld Australia atm so will I need to keep it chilled? Thank you so much.👏🏼👏🏻👏🏽💞💞
Hey Sally and Jemma! I was wondering where you purchased marble and wooden cake boards for the bakery. I’d love to ice my cakes onto something similar so that it’s pretty and reusable, and maybe you can start carrying them in your online shop! Thanks in advance!
Hi sally! Always looking forward for every week vids. All are just amazing and delicious recipes. Just love looking at how passionate you are when u bakes. Its just flawless to look at. Keep it going sally! thank you for the cake recipe. It looks divine and delicious. Cant wait to try and bake it. Lots of love from singapore.
I just love your oven.. some of the recipes I learned the said to just baked it in one layer.. if we baking many cakes we need to spend much long time for baking all of it
Love the video and enjoy watching every week. Having the mixer on that side is so much better as we can see what speed Sally has it on during the various stages, much more precise. Also, wouldn't a 7 1/2" ring be better as it would cut off the dry caramelised edges without wasting as much cake? Plus the trimmed sponges would be the perfect size for placing on an 8" cake drum or board, leaving a perfect gap for ganache or buttercream. Makes covering much easier. Thanks Debs x x
HELP !! A FEW QUESTIONS ... At 1:43 what did you sprinkle on the parchment paper before you put the cookie dough in the pan ?? Also at 7:05 , what do you suggest if I only have 2 pans ? Can I bake 2 pans then the other 2 pans after the first two are baked ? (Is it going to effect the batter to wait for the length of time for the first 2 pans to bake ?? 😬
@@anitadhm_ Hey Jami a little flour on the parchment helps stop the cookie dough from sticking. The batter should be fine to wait for a while, but you can always split the recipe and bake 2x 2 tins. x
Yummy this cake looks incredible!! I've been lucky enough to come to the C&D shop in Soho. I have cerebral palsy and struggle with dexterity do you have any tips for cake decorating that might help me? Any advice would be very much appreciated 😃
"If you've got a turntable". Yep. I've got two. a mixer and a speaker system. Need a DJ? lol. We can have our cake and eat it too. And I'll bring the party. :P
Hi Sally, I love your cakes. But, I was wondering. Did you bake the cookie that you put ontop of the vanilla butter cream icing, when you were mounting the cake layers. Or did you, just use the dough that was frozen? Thanks
I’d love to see a cake science type masterclass one day. All the different types of cakes, ratios, order etc, and the differences between the crumb, moistness, what they’re good for etc etc.
I was just curious about the burnt butter, i've never tried or tasted a cake that has burnt butter but i'm giving this a go ganna make this cake for my upcoming birthday.. May i ask If i'm going to use just a regular butter will that do? Or should i really need to burn the butter? (i think should buy a lot of butter for this recipe 😂)
Is there a different bake time for using 6" pans? I've attempted twice and both times the cakes have sunk in the middle. I was given advice that to not overbeat, be temperature specific (for oven and cookie dough) and they still sunk. so frustrating. :/
Sally’s a ray of sunshine,
Teaches how to pipe in a straight line.
With Dane she bakes cookies,
Cakes, tarts, even brookies
Each treat looks simply divine!
This is so cool I love it thank you
@@mindfulbaking well deserved xx
Wat abt jemma😢
Hi, if I were add buttermilk or youghurt to a vanilla batter,how many days would it last for?
And also how many days does a red velvet cake last for?
I made this yesterday. Instead of four 8" pans, I used two 10" pans and split the layers as I figured it would be easier to serve. I had a perfect amount of frosting and still have left over cookie dough. It would have served about 25 or even 30 people and was a huge hit at my daughter's birthday party. Thank you to Sally and everyone at C & D for sharing their A+ recipes and even their professional techniques!!!
So enough for one person with a sweet tooth 😁😁
Did you have to change any of the measurements for the recipe
I love to see Sally’s face of happiness when she is decorating the cake ☺️
Imagine a layered cake alternating between layers of this and their ultimate chocolate cake recipe sponge, buttercream between the layers and covered in ganache, or visa versa! Omg yum! Definitely making it for my birthday!😋🤤
Stop this sounds amazinggggg
Going to try and make it next week for someone's birthday 🎂 thank you for the idea 💡
@@rizwaanasuleman7361 Now there's a thought , cheers .
Am I the only one that would love to see bloopers?
No I’d love them too lol
sally is honestly the cutest, we love her and the cakes hehe
Anyone else missing Sally and jemmas cake journeys round London I need that in my life again
We're OBSESSED with this!
Sally you are awesome! I'm so glad I'm not the only one that dances when eating yummy food
A half an hour CupcakeJemma video? with sally and cake? Im here for it!
Wow I'm literally drooling onto my phone. I was at C&D's back before the covid madness and got to try the cornflakes brownie. Heavenly and not to sweet. So this sounds right up my street. Love from ireland. Sally you are a huge asset to cupcake gamma x
Susan
Each mini cake is a delicious little masterpiece! 🎨🍰
Amazing, LOVE your channel! Have learned much from you even being an experienced home baker. Will you please do a session on how to realistically cut your cakes? The traditional top-to-bottom wedge cut isn’t a reasonable after-meal serving portion for taller cakes (and won’t go very far in a gathering). Also, please show how to cut your Malteaser cake. I’ll commit to making it if you show me how to cut and serve it properly!!! Master class episode on profession execution (and transportation tips too)?? 💕
Literally lolled - "If you've made too much, just grab a spoon and have a jolly good time" AMEN to that :-P
I've been waiting for this ever since I saw it on instagram!! Looks gorgeous!!
Cookie dough is currently chilling~ Very excited to make this cake!
Just an update: Cakes are out of the oven & cooling now!
Making this right now and it's currently setting up in the fridge. Sally makes it look so easy haha. I'm hoping mine turns out half as good as hers.
How did it go? I'd love to know if this recipe is sweet or too sweet or just right? Thanks
@@ma.carlamagnaye9788 Same :)
same : 0 )
@@ma.carlamagnaye9788 so I followed her recipie exactly and it was too sweet for me, and I have a sweet tooth. I'm not a big fan of buttercream to begin with so I would probably use like a cream cheese frosting or something instead. I made their cookie dough cupcakes with the leftover cookie dough I had and they were 👌 with a cream cheese frosting.
@@WakandaMoe I am actually planning to make an iteration of this for my sister's birthday , and I was thinking of using cream cheese frosting , would have been quite a gamble to try a recipe out for the first time on the day of the event 😅. Your confirmation really helps ! Thanks ! 😀
Looks beautiful and delicious I want to try it soon and make it at home. I also want to go to C&D someday.
please do the bueno cake next!!
Whoever came up with this recipe is a genius. We Yankees love our cookie dough. Rose Nylund said, "I eat raw cookie dough."
mmmmm cookie doughhhh
Made the cake for my family. Everyone seems to like it but it is incredibly sweet/rich. If the person was 18 or older they could only eat a small amount and they wouldn't eat most of the buttercream in their slice. Kids loved it all :P
Wow a cake with buttercream and cookie dough being sweet? Who would have thought?
one thing that helps with the sweetness is to use granulated instead of caster - tastes a lot more balanced!
Please open your first store abroad in Berlin! I always watch your vids during work and I want to spend my lunchbreak at C&D.
You will be extremely overweight lol...
I love how excited you get with each phase of the process. And the joy on your face as you see it coming together so beautifully. I wish I had had this recipe when my nephew turned 3 but, I think I will make it for pirate night.
Jenna is gone? Wife is turning 50 and I’m making my first ever cake following this video. 4 hours in and just got the sponge in the oven.
I love a sally video! Like a ray of sunshine 🌞 ❤
Looks beautiful and delicious I want to try it soon and make it at home. I also want to go to C&D someday. 😋😋
It's beautiful and it seems delicious. I would love to try it. My only pet peeve is that tall cakes aren't practical for eating. Just too big a piece. I suppose we could halve the recipe for a 2 tier cake. Mmmmmm
Why does brown butter and brown sugar sometimes dry cakes out? I thought maybe since brown sugar has more moisture it might help make the cake more moist? Thanks 😊
I think brown sugar doesn't contribute to the drying factor, but brown butter might since water from the butter is evaporated while browning the butter!
Such a fantastic demo. Your tips and real time instructions take the fear out of attempting this amazing cake. Can I make this ahead of time for a 60th birthday please? It's warm in Qld Australia atm so will I need to keep it chilled? Thank you so much.👏🏼👏🏻👏🏽💞💞
A thing of beauty, bravo Sally.
Just got my cookies delivered they were beautiful 🤩 beautiful cake use are fab xx
Awh yay! Thanks x
Been wanting a recipe for brown butter sponge for so long! Thanks Sally!
My husband lovessss cookie dough….can’t wait to make this 🍰 🎂🤤🤤👌🏽👌🏽😍😍
Great job Sally! I am going to try and attempt this beautiful cake 🍰! Looks yummy!
Hey Sally and Jemma! I was wondering where you purchased marble and wooden cake boards for the bakery. I’d love to ice my cakes onto something similar so that it’s pretty and reusable, and maybe you can start carrying them in your online shop! Thanks in advance!
Same. It would be great if you could put all the tools that you use in each videos
The cookie dough is on a whole nother level
Luce extremadamente delicioso. Gracias.😘
Wooooooow! I like her bowls and saucepan 😍😍😍
You are sooooo talented. Enjoyed the video!!
Hi from Ecuador mi love , when you come here 😍
Really love her energy 😍
Hi sally! Always looking forward for every week vids. All are just amazing and delicious recipes. Just love looking at how passionate you are when u bakes. Its just flawless to look at. Keep it going sally! thank you for the cake recipe. It looks divine and delicious. Cant wait to try and bake it. Lots of love from singapore.
Awh thanks so much xx
@@mindfulbakingYou are very much welcome!😊 see you soon in your next vids.
Sally and Dane are so cute and delightful to watch. I love watching you.
Beautiful Sally, you have the best job in the world! x
I just love your oven.. some of the recipes I learned the said to just baked it in one layer.. if we baking many cakes we need to spend much long time for baking all of it
Love the video and enjoy watching every week. Having the mixer on that side is so much better as we can see what speed Sally has it on during the various stages, much more precise. Also, wouldn't a 7 1/2" ring be better as it would cut off the dry caramelised edges without wasting as much cake? Plus the trimmed sponges would be the perfect size for placing on an 8" cake drum or board, leaving a perfect gap for ganache or buttercream. Makes covering much easier. Thanks Debs x x
I just love Sally ♥️
I love your apron!! what are the details on the strap? And where did you get it? 😍😍😍
love the look of the cake sally
I keep breaking hand electric mixer so I am really pleased I have a stand mixer .
Such a great video! Thanks Sally xx
😍😍😍, I love this cake. It’s a dream cake.
I wanna go to London just to visit C & D ..
Thank you for the recipe! I tried it and the cake is kind of dry. Is it normal or there are a reason for it? Thanks
Love your baking
Turning ice cream flavors into real cakes. Only Cupcake Jemma can truly do this.
Absolutely beautiful
That bowl!!!! I want one!
HELP !! A FEW QUESTIONS ...
At 1:43 what did you sprinkle on the parchment paper before you put the cookie dough in the pan ??
Also at 7:05 , what do you suggest if I only have 2 pans ? Can I bake 2 pans then the other 2 pans after the first two are baked ? (Is it going to effect the batter to wait for the length of time for the first 2 pans to bake ?? 😬
the cooked flour and if you only have 2 pans, halve the recipe. the thing is, if you leave the batter out for a while, it affects the final product
@@anitadhm_ Hey Jami a little flour on the parchment helps stop the cookie dough from sticking. The batter should be fine to wait for a while, but you can always split the recipe and bake 2x 2 tins. x
Plz share your techniques to bake flat top cakes.mine are always domed even after a thousand shelf taps.
I love ittttttt😍😍😍
Yummy this cake looks incredible!!
I've been lucky enough to come to the C&D shop in Soho.
I have cerebral palsy and struggle with dexterity do you have any tips for cake decorating that might help me?
Any advice would be very much appreciated 😃
I'm sure your cakes look absolutely amazing!!
I can’t find those cake cutters anywhere! Not cake rings, but cake cutters. Any ideas? Also… those bowls… I’m in love with them.
Ahhh it's here!
Omg… i want this for my birthday!! 🤤
I cant wait to try this recipe! Does anyone know if the eggs are medium or large for this recipe?
Wow. That’s a cake and then some!
Love this going to make for my dads bday
Very beautiful cake thank you for sharing 🙏🙏❤️
I'm not a cookie dough fan at all, but the cake and the butter cream I can get down on.
Looking so yummy and beautiful
I want to try making mini cakes with unique flavors! 🌈🍰
It looks amazing 🤩🤩 i will try it out, just will do same things diverent 😁
"If you've got a turntable". Yep. I've got two. a mixer and a speaker system. Need a DJ? lol. We can have our cake and eat it too. And I'll bring the party. :P
well I now know what I want for my next birthday cake... in 10 months.
Nice cake. It looks so delicious.
Hi Sally, I love your cakes. But, I was wondering. Did you bake the cookie that you put ontop of the vanilla butter cream icing, when you were mounting the cake layers. Or did you, just use the dough that was frozen? Thanks
I want to know too!
This must taste amazing!
STUNNING🤩🤩
Did you allow the ganache to cool at all before drizzling? I'm worried it will melt the butter cream if I don't. x
yes i think she did
Love all your cakes. I love to know how to make honey cake 😍
not cooking related but i love the way Sally incorporates color in her makeup 💜
hahhaa thanks. I am not very good at doing make up!!
@@mindfulbaking you are very good at recipes and cake and spreading sunshine which is the most epic thing for us🤗❤
would you give recipe of Viennese whirls please? i hope you consider its a plea......... love x
That is really really really cool
Is it possible to bake the entire batter in a 16 by 12 in pan that is 3 inches high , n make a square cake ? Will it bake as good ?
Does anyone know the brand of mixing bowl used at 2:09?
This looks AWESOME!! Xx
I’d love to see a cake science type masterclass one day. All the different types of cakes, ratios, order etc, and the differences between the crumb, moistness, what they’re good for etc etc.
Wow, must be a dream to work in that kitchen 😍
Would you be able to lightly coat the cookie dough pieces with a bit of flour to keep them from sinking?
I made this cake yesterday for my bro, it was a pain in the ass to make but worth it.
how was the taste? was it also super heavy?
I was just curious about the burnt butter, i've never tried or tasted a cake that has burnt butter but i'm giving this a go ganna make this cake for my upcoming birthday.. May i ask If i'm going to use just a regular butter will that do? Or should i really need to burn the butter? (i think should buy a lot of butter for this recipe 😂)
I want to face plant that cake 😂😋😋😋😋😋😋😋😋 can't wait to make this. Thank you, Sally!
Hahaha I wanna see a video of this
Is there a different bake time for using 6" pans? I've attempted twice and both times the cakes have sunk in the middle. I was given advice that to not overbeat, be temperature specific (for oven and cookie dough) and they still sunk. so frustrating. :/
mine too :(
Mine too! I tried it today and made a double batch and they all sunk.....so frustrating and I was so looking forward to it 🙃
That looks so tasty !!
Waving from Australia
Pls make a video on upscaling and downscaling measurements of recipe in various tins nd trays.
You really did a great job 👏
What do you do with the cakes you make in these videos do you sell them or share them with the team? Thanks for the video 😀
Such a nice cake 😄❤️