U r so brave to try this recipe. I read this recipe few years ago & looked if someone has done it properly in YT. Yeah. Now, I found it. U really make it well. Tqvm for sharing. I'm gonna try this soon 👍❤️
Hello, thank you very much for sharing this video, it's trully appreciated! I have been looking for this recipe and steps om how to make it. However I have 3 (long ones, sorry :( ) question if you don't mind me to ask. 1. Is the recipe only to be made in certain shape of cake tin or can be made in any size? What size of cake tin are you using? 2. I have some problem on finding edible rose water in my country. If I am to skip the rose water in spraying the watermelon, does it affect the watermelon? Is there any replacement for it? 3. For the rose scented cream, if I cant make the rose but to use syrup (like canned lychee) can I change the water into juice or should I still put the water? I hope you don't mind to answer these. I'm sorry if my question is too long to answer :( Thanl you very much in advance!
And rosewater in this recipe i think is a MUST!!! If you can find rosewater in your country…i think you can diy…i saw some tutorial on youtube of how to make edible rosewater…
@@FlournFlower OMG thank you very very much for replying my questions! >< Alright, if rose water is trully needed I will search more for diy. Once again thank you so much! Hope your channel will grow bigger and bigger
hello if i want to make this one day in advance and store it in the fridge, will the almond dacquoise still be crispy on the next day? thank you for the recipe, looking forward to trying it out myself! :)
Hi , I have tried the recipe and it's perfect 👌🏻! However when I took it out from the fridge and cut , it's so difficult and everything falling apart Cus my cream is not firm ... and also my crew melt very fast ... any idea I can improve on this ?
I recommend you to use more baking powder and whisk the eggs for the cake before putting it into the dry ingredients, i alway put my mix at the mixture (only the wet ingredients) then i pour it into the dry ingredients (if it's too clumpy put it again into the mixture until it's smooths, butter, milk, and yogurt also vinegar helps hope that helps you yah i almost forgot if your done and your mix is not that big don't put it in a large pot or something a small one helps with the size idk how to explain it also don't put the cake as soon as u turn there oven wait until it's hot then add the cake but Lower the temperature and watch the cake you done have to put timer orange put it on 180 or 250 or whatever, and don't check the cake only after 14 or 20 minutes have passed so the cake size should increase
Dacquoise portion if I want to make 2 cakes total 4 pcs. However my oven in one time only can bake 2 pcs, therefore can I leave my balance flour mixture outside room temperature for next round bake?
This looks really good!
U r so brave to try this recipe. I read this recipe few years ago & looked if someone has done it properly in YT. Yeah. Now, I found it. U really make it well. Tqvm for sharing. I'm gonna try this soon 👍❤️
Little tips: get a high quality rose water! Rose+watermelon is really a big surprise
@@FlournFlower Hi, any tips on getting high quality rose water?
@@JayChanLoveMusic $$$$$
@@FlournFlower I mean is there a difference between rose water specifically for baking or the skincare rose water that is mostly sold online.
@@JayChanLoveMusic better found those for food and baking, as the hygiene of the factory is under control
i made this 2 days ago and it was amazinggggggg!! tastes like the original !! although my almond daqouise deflated quite a lot haha i wonder why
Thanks for the receipe sharing...i'm survey watermelon cake receipe as well. The taste were yummy licious..👍
I miss the black star pastry so much~and glad that they shared the recipe...the cake is so good!
Flour n Flower 밀가루와 꽃 I think still have another brunch at Newtown if u r in Sydney Australia.
@@FlournFlower is it sweet ?
I will make this with my boyfriend! Thank you so much!
good idea!
hi! if I use round tin, what size should I use? thanks!!
Hello, thank you very much for sharing this video, it's trully appreciated!
I have been looking for this recipe and steps om how to make it.
However I have 3 (long ones, sorry :( ) question if you don't mind me to ask.
1. Is the recipe only to be made in certain shape of cake tin or can be made in any size? What size of cake tin are you using?
2. I have some problem on finding edible rose water in my country. If I am to skip the rose water in spraying the watermelon, does it affect the watermelon? Is there any replacement for it?
3. For the rose scented cream, if I cant make the rose but to use syrup (like canned lychee) can I change the water into juice or should I still put the water?
I hope you don't mind to answer these. I'm sorry if my question is too long to answer :(
Thanl you very much in advance!
Hi hope my answer can help~
This recipe is for a 15cm x 15cm square cake…you can also make it 15cm round by times 0.7 of the recipe
And rosewater in this recipe i think is a MUST!!! If you can find rosewater in your country…i think you can diy…i saw some tutorial on youtube of how to make edible rosewater…
And again rose flavor is this recipe is highly recommended…rose + watermelon = big surprise!
@@FlournFlower OMG thank you very very much for replying my questions! ><
Alright, if rose water is trully needed I will search more for diy.
Once again thank you so much!
Hope your channel will grow bigger and bigger
Can i ask why my almond dacquoise stick on the baking paper
Hallo from indonesia
I just wanna to ask about "how long we can keep it in the refrigerat ? #thanks
hello if i want to make this one day in advance and store it in the fridge, will the almond dacquoise still be crispy on the next day? thank you for the recipe, looking forward to trying it out myself! :)
the texture of the almond dacquoise is not supposed to be crispy in this cake, as the dacquoise soak up the rose cream
That's why usually when we make the small oval dacquoise as snack…we use buttercream as filling…so the dacquoise will stay crispy
Hi, I have tried this recipe but the watermelon is still producing water even after macerating. Please help to advise. Thank you!!!
How long could I keep the cake for in a fridge? Would the strawberries ruin the cream in let's say a day or two?
Super pretty 😍
May I know why put sugar on the watermelon?
Probably to hv such a sweeter taste of the watermelon
@@rottenbiscuit6270 🙏🏻
I think its to make the water release from the watermelon so the excess water will not leak from the cake 😄
Thank you for sharing your video
May I know the whipping cream has to be cold ?
hello～ how many eggs if i want make a 4inch（11cm*4）cake？
Can i not use plastic sheet or replace it with sth else?
请问是放在中层还是中下层烤谢谢！
What size of the cake tin? Many thanks
lovely video. got a question. are you using fan force to bake? or just normal bake? thanks
most of the time using convection fan mode
玫瑰水那里買到
마냥 딸기와 수박인 줄 알았는데 로즈워터까지.. 맛이 너무 궁금해지네요
Hi , I have tried the recipe and it's perfect 👌🏻! However when I took it out from the fridge and cut , it's so difficult and everything falling apart Cus my cream is not firm ... and also my crew melt very fast ... any idea I can improve on this ?
Freeze it for 2 hours before cutting!
Hi my cake appear to be very thin/shirt in height, any advise?
I recommend you to use more baking powder and whisk the eggs for the cake before putting it into the dry ingredients, i alway put my mix at the mixture (only the wet ingredients) then i pour it into the dry ingredients (if it's too clumpy put it again into the mixture until it's smooths, butter, milk, and yogurt also vinegar helps hope that helps you yah i almost forgot if your done and your mix is not that big don't put it in a large pot or something a small one helps with the size idk how to explain it also don't put the cake as soon as u turn there oven wait until it's hot then add the cake but Lower the temperature and watch the cake you done have to put timer orange put it on 180 or 250 or whatever, and don't check the cake only after 14 or 20 minutes have passed so the cake size should increase
may i know the cake taste very sweet anot cause I see many sugar on the recipe?
As an Asian, I think it's good, just right.
If you don't really like sweet, you can reduce some sugar in the rose cream
Dacquoise portion if I want to make 2 cakes total 4 pcs. However my oven in one time only can bake 2 pcs, therefore can I leave my balance flour mixture outside room temperature for next round bake?
still work, but the next round will not be as soft as the first round ( I baked 2 round for 2 cakes as well)
Flour n Flower 밀가루와 꽃 thanks for yr quick replies.🙏😊
Yesterday I made for my family.... all said very nice...
May i know what size is your egg？
60-65g
OK。thank you
sorry trouble you again ， is that weight with shell？
@@weifoo3165 you can just get large egg in the supermarket
Flour n Flower 밀가루와 꽃 thank you so much😘😘
請問玫瑰花水可以在那裏買到🙏🏻🙏🏻
Are you staying in Hong Kong ?
I get it from city super
I think your video would be more beautiful if you adjust the exposure down a bit.
thank you for you advise~ I will keep this in mind~
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