I have watched many of these letter cakes and no one else has sealed the pastry or even mentioned it. It makes so much sense when you do it. Great video!😍
the absolute best presentation of this i have seen on the interenet. So thorough and pretty! But technically the best too! the sealing of the pastry, amazing! and those flowers - gorgeous and simple! thank you!! you are always so generous with your ideas and knowledge!
I made this yesterday it was so yummy and very easy to cut too. I used homemade German chocolate that’s I made and it was so delicious. thank you for this awesome receipt.
Thank you for another wonderful video tutorial. Always appreciate whatever you post. By far my best youtube videos, Cupcake Savvy's Kitchen. You deserve over a million likes!
Thank you so much Despina that's lovely! I am yet to have a video go viral on RUclips and reach more than 1M views but I'll keep trying because I know it will happen eventually :-)
Ooooooook, ok, now you've done it! First of all, Cadbury Flake chocolate is my FAVORITE, but I can't buy it here, so I'd better get on ordering it. Secondly, Lindt truffles are my second favorite (and plentiful here in the U.S. - thank God!), and THEN, you just HAD to use your incredible white chocolate and cream cheese ganache in there, didn't you? 😄😄😄😄😄 I was wondering what you were going to make with it, and here it is... another showstopper !! I'm telling you, you're my hero!! 😄😄😄😄 I'm kind of thinking about chocolate mocha macarons (remind me to send a picture of the ones I made, because YOU taught me how 😉) and Tim Tams...yuuuuuuumm!! 🤤🤤🤤😉😙😙
Thank you so much for this great recipe. It's so so simple and quick!! Quick question - can I make a chocolate version of this? Perhaps sub some flour for cocoa?
Yes you can. Depending on how chocolate you want it, you can sub out 50+Grams. It will probably be a bit of trial and error to get the flavor you like.
How wonderful! I would love to see a pic if you do! :-) If you allow a couple of days, it really is an easy one to make. You can bake the pastry the day before you decorate. Just cool completely and store in an air tight container till you are ready to decorate. Good luck! :-)
Beautiful tutorial! Whats the seal for? Also, whats the texture like on the biscuit? Will it be hard to cut through for serving? I imagine it is and then all my filling inside gets oozed out while attempting to cut through. TIA.
The seal prevents the pastry soaking up moisture form the ganache and so it helps it to stay crisp rather than going soft. If using a Cookie base, you would seal it if you wanted it to stay crisp.
The letter is about 12" high. Just keep increasing the font till you get the size you want. This spilled over onto 2 x A4 sheets so I cut them and stuck them together.
Cupcake Savvy's Kitchen can I also please ask how did you manage to get the font across two pages. I’ve tried and it just doesn’t work out as big as I would like :(
You may have more luck if you treat it as an image. Type it out in something like Paint save as a .jpg then insert as an image in Word and enlarge. It should print across two pages. You can then cut and tape it together. Good luck!
I have watched many of these letter cakes and no one else has sealed the pastry or even mentioned it. It makes so much sense when you do it. Great video!😍
Thank you so much for the lovely feedback :-)
Agreed! First time I saw it and now I realize how important it probably is. Now I feel confident enough to try it out.
Sorry I'm new to baking and want to try to make this, but I don't understand the sealing. Could you explain please.Thanks
Danni Lopez
When u seal it, the cake does not go soft and holds shape.
Wow. You don’t know how long I’ve been waiting for an Almond Sable Biscuit Pastry Letter Number Cake!
Yayyy! Well...here it is...ENJOY!
the absolute best presentation of this i have seen on the interenet. So thorough and pretty! But technically the best too! the sealing of the pastry, amazing! and those flowers - gorgeous and simple! thank you!! you are always so generous with your ideas and knowledge!
Awww thanks Deb! Sooo sweet :-)
i like the piped flowers. they take it to the next level.
I was going to ask a question about sealing and storage the decorated cake , u already answered all in previous comments!👏🏻👏🏻
It's 2am and I'm watching this instead of going to sleep lol these are so unique!
he he he! Good choice! :-)
I've seen another tutorial on this, but they did not seal it. What does it do?
It prevents the pastry soaking up moisture form the ganache and so it helps it to stay crisp rather than going soft :-)
Oooooh! Thank you!
Gughhàs
I made this yesterday it was so yummy and very easy to cut too. I used homemade German chocolate that’s I made and it was so delicious. thank you for this awesome receipt.
Fabulous!
You are so talented! Thank you for sharing in such simple ways. You're a great teacher.
Thank you for your kind words :-)
I like the wax seal using candy melts. Very creative!
Thank you! :-)
I am delighted to see you are so active lately. Your many fans love it. Keep going.
Thank you Jacob. When the ideas flow it's easy but when there is a creative block it can be challenging! :-)
Nimber cake au thermomix
Beautiful. Looks simple but yet colorful. You make everything look like a masterpiece and one of kind.
Thanks Glenda! :-)
So beautifull, great work. So when u finish do you put it in the refrigerator? How long before serving
Thank you for another wonderful video tutorial. Always appreciate whatever you post. By far my best youtube videos, Cupcake Savvy's Kitchen. You deserve over a million likes!
Thank you so much Despina that's lovely! I am yet to have a video go viral on RUclips and reach more than 1M views but I'll keep trying because I know it will happen eventually :-)
Truely said
That looks Sonos so so so so so good!!!!!!!!!
Thanks! :-)
always a perfect, accurate recipe,super
Thank you!
Love your work! Thanks for sharing your talent :) also, do we have to add almond meal?
Thank you! No need to add the almond meal if you don't want to. Just replace it with more flour.
I've watched so many of videos of the biscuits cake but your one is the best one. Thank you
That's fabulous! Thank you :-)
Made this yesterday and absolutely DELICIOUS!!!! And sooooo pretty!! I made 35 for hubby's birthday!
How fabulous! :-)
Was the cookie hard to cut through?
Perfect for my bridal shower!!! Thank you
How fabulous! Congratulations Ashley! :-)
I’m going to make this soon. Quick question: when you seal the cookie do you use warm melted chocolate?
Thank you. It looks amazing
It just needs to be melted chocolate.
loved this!
Marium Khatri thank you!
Just great! I'll do it exactly! My daughter' s birthday is coming... her name is Ámbar 😁😁😁😁💖
Yayyyy!!!!!
AAAaaammaaaziing!!👍👍👍👏🏻👏🏻👏🏻
Thank you! :-)
Thank you for the delicious recipe! I want to bake the numbers the day before I put them together and decorate. How do you suggest I store them?
In an airtight container at room temp.
I've seen lots of recips like this one in youtube, for example, in "quiero cupcakes". Debe estar de moda
Aficionats a la cuina they are extremely popular lately.
beautiful!!!! If I wanted to use white chocolate for the ganache, should I use the same proportion? Thanks!!
Ooooooook, ok, now you've done it! First of all, Cadbury Flake chocolate is my FAVORITE, but I can't buy it here, so I'd better get on ordering it. Secondly, Lindt truffles are my second favorite (and plentiful here in the U.S. - thank God!), and THEN, you just HAD to use your incredible white chocolate and cream cheese ganache in there, didn't you? 😄😄😄😄😄 I was wondering what you were going to make with it, and here it is... another showstopper !! I'm telling you, you're my hero!! 😄😄😄😄 I'm kind of thinking about chocolate mocha macarons (remind me to send a picture of the ones I made, because YOU taught me how 😉) and Tim Tams...yuuuuuuumm!! 🤤🤤🤤😉😙😙
Awwww how sweet! Thanks Marian. Another version of this fabulous creation coming soon :-)
Cupcake Savvy's Kitchen oh, goodness!! I don't think my heart can take another one!! 😄😄😄😄😄😄😙😙 actually, I can't wait!! ❤❤❤❤❤🌻
This is gorgeous and I like ur idea with the sealing process. Can I use swiss meringue buttercream for the filling instead?
Thanks! Yes, you can use any buttercream you like :-)
Thank u so much...I have also tried making this before but my cookies had cracks n fell apart, any tips?
Hello!! How many days can we store it in the fridge after assembly ? Would it get very soggy
délicieux (delicious)
Thank you! :-)
Thank you so much for this great recipe. It's so so simple and quick!! Quick question - can I make a chocolate version of this? Perhaps sub some flour for cocoa?
Yes you can. Depending on how chocolate you want it, you can sub out 50+Grams. It will probably be a bit of trial and error to get the flavor you like.
is it ok to make this the night before? and just put it in the fridge?
Yes definitely!
I want to make a chocolate version of this how many grams of cocoa would you recommend?
Wow! This is a beautiful cake! Just one question, can we replace all purpose flour with any other flour like oats flour?
It’s not something I’ve tried but I’d love to hear how it goes.
Dear, I just want to know how the biscuit came
I mean is it soft or toooo crunchy
Thank u
These always look amazing and yours is no exception to the rule!
Thank you! I am thrilled you are watching HEAPS of my videos and enjoying them! :-)
@@CupcakeSavvysKitchen I sure am. I'm inspired to get back into baking. I have a few vids on my channel but not many lol
That looks sooooo good 😍😍😍
Thanks! :-)
Cupcake Savvy's Kitchen You're welcome 💖💖💖😍😍😍😘😘😘
Beautifull, thanks!! Could be make this pastry in advance ? If yes how many days could be and how to storage?please
Yes, you can make it the day before and store in an air tight container in the fridge.
Thanks so much for your response, I did and is so delicious!, and needs too be careful at the time you handle because is too frágil!
Can i serve this next day?
These are trending right now. My birthday is coming up, I'm thinking about making something like this.
How wonderful! I would love to see a pic if you do! :-) If you allow a couple of days, it really is an easy one to make. You can bake the pastry the day before you decorate. Just cool completely and store in an air tight container till you are ready to decorate. Good luck! :-)
Thanks for the tips 👍
How far in advance would I be able to make this? If I made and assembled the day before would the biscuit go soft?
Fazila Yunus the day before is fine. Sealing the pastry as shown helps to keep it crisp.
خدمة متقونة
Can these be made in advance and put in freezer then thaw when ready to use? How long yo thaw?
Stunning!!! I learn so much from you, thanks & keep up the good work!
Thanks so much Alyssa :-)
Beautiful tutorial! Whats the seal for? Also, whats the texture like on the biscuit? Will it be hard to cut through for serving? I imagine it is and then all my filling inside gets oozed out while attempting to cut through. TIA.
The seal keeps the pastry crisp. It is easy to cut through but stays crisp.
I'm having the same thoughts and wonder if I should apply. If I don't apply seal will it be easier to cut without the fillings ozing out
Hi good evening. Is this like cake or pastry?
It’s like pastry or biscuit.
Very good. But what is that pink like something on the cake
I explain at 4:50 in the video ;-)
Lovely recipe m gonna try it with letter S ..
What tip did you use to get the kisses ?
Valencia Dmello great! Any large plain nozzle will work. Unfortunately this one is not numbered.
Could I use only almond flour? I am making this for someone who is gluten intolerant.
thats good but i have a question why we put a white chocolat in the biscuits?
mira Manal it seals the pastry and keeps it crisp. It stops it from absorbing moisture from the filling and going soft :-)
Cupcake Savvy's Kitchen thanks a lot ♡
How thick do you roll the pastry? Thanks
Hi
How far in advance can you bake the biscuits? How would you need to store them?
hema_k_g you can make the in in-decorated biscuit 2 days ahead and store in an air tight container in a cool place.
Could you please tell me what is the size of the letter should be?!
Why did you poke the holes in it? Is this optional?
It’s optional. It helps the pastry to bake evenly and not rise too much with air bubbles.
Cupcake Savvy's Kitchen
oh ok thanks!
does the chocolate have to be tempered for sealing?
No it doesn’t need to be tempered.
Hello, do you have a chocolate recipe of this please? 😋😋
Hi there can you tell me for how many people will serve. Thanks
12 very generous serves.
Thank you
Why do you seal the pastry? If you were using a cookie base instead of pastry.. Would you still seal it?
The seal prevents the pastry soaking up moisture form the ganache and so it helps it to stay crisp rather than going soft. If using a Cookie base, you would seal it if you wanted it to stay crisp.
Thanks!! Love your work as usual
Why don't you seal the entire face of the biscuit, sealing to the edges?
could you tell if the machine you used is a procesar ? or am I wrong ?
Yes, it's a food processor.
What size is the letter? What kind of cookie sheet are you using?
The letter is approx 12" high.
@@CupcakeSavvysKitchen approx. how many servings is that?
If i dont have any food processor can i use a hand mixer instead?
Sure can!
How far in advance can the biscuit be made?
A couple of days but the pastry may not be as crisp.
Substitute for egg ??
1/4 Cup Condensed milk or 1/4 Cup applesauce per egg.
What's the music?? By the way i love it
It's called "Sweet As Honey" :-)
Thanks
Ja bih menjala fil, tako sto bih na 200gr bele cokolade stavila 4dcl slatke pavlake a ne 2 dcl. Inace sam bila "knap" sa filom na broj 15.
good
Thanks :-)
How you cut this one without distroying it??
Just go for it! :-)
Esto es una galleta verdad ?
Sí, es una cookie
How can I replace eggs in these recipe?
Beautiful work as always :) what size font did u do the letter in ????
The letter is about 12" high. Just keep increasing the font till you get the size you want. This spilled over onto 2 x A4 sheets so I cut them and stuck them together.
Forget singing the "ABC." This is a better way of learning the alphabet!
Here here!
Hey
What can be an alternative to an egg?
Someone ask and she replied, "1/4 condensed milk or 1/4 applesauce per egg"
🌹🌹🌹🌹
How much whipped white chocolate cream cheese ganache did you use? Thank you!
J Tong please check the ingredient list below the video.
Can I please ask what font you used to create this?
A thick block letter font like Arial Black works well :-)
Cupcake Savvy's Kitchen can I also please ask how did you manage to get the font across two pages. I’ve tried and it just doesn’t work out as big as I would like :(
You may have more luck if you treat it as an image. Type it out in something like Paint save as a .jpg then insert as an image in Word and enlarge. It should print across two pages. You can then cut and tape it together. Good luck!
Cupcake Savvy's Kitchen ohhhh THANK YOU SOOO MUCH!!!!
You are very welcome! Happy to help :-)
Ann Reardon from How to Cook That made it first so I think you should give her the credit.
Actually the creator of this concept is instagram.com/adikosh123/ she is a very talented young lady who took Insta by storm with this style ;-)
Cupcake Savvy's Kitchen I didn't know that Thankyou. I just think it's better if whoever created an idea should be given credit. :)
Of course...please refer to Description Box.
Bonjour domage que ce nest pas en francais .😢
I have never seen someone eating this
It's delicious! Just like a cream tart :-)
Love you 😗😗😗💌💘💘💘❤
How sweet! Thank you :-)
Adding much vanilla essence 😂
My fave! It actually gets drained out by all the other strong flavors in the final creation ;-(
But not cheese on cake 😷