It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.) With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?
Exactly. I have a Kitchen Aide as well and cream whips very quickly and then it goes to butter. I had to learn very quickly that it takes a very short time to get whipped cream just right. It's not the fault of the cream, you just have to whip it less. You'll get it right as long as you don't give up before you perfect your technique.
Agree. You whipped the cream too long. You always have to watch the whipping process very carefully! But if you do it again, keep whipping and you have butter! Pour off the watery whey and then squash the curds together and, hey presto, butter. Still! Cake looks beautiful! Well done!
I agree, the Kitchenaid is very powerful and will easily make butter if you over-whip it. Dont ask me how I know 🙄. Also, you have to make sure the cream and the bowl are very cold before whipping it.
The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream
I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...- - Ingredients 3 cups heavy or whipping cream 5 Tbs. granulated sugar 1-1/2 tsp. vanilla extract - Preparation Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT
You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.
And if your cream curdled, you made butter. 🤔 this is how I learned it. If we did not sweetened it bevor hand, we mix it with salt and herbs for some butter for barbecue
Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!
I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐
As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!
I watch plenty of baking videos on RUclips, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.
Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !
if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow
Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!
Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.
You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!
When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)
A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly. A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly. Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.
Excellent tip about the butter, and I always used to whip my cream by hand too, even though I had a Kitchenaid mixer, it just was less fuss. You can even whip cream by shaking it in a mason jar.
A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉
Hi Michael, yes that cream thing is a pain, British double cream is 60% fat but the French is only 30%, l use half mascarpone and half very good quality creme fraiche (the kind that comes in a glass jar) makes a good substitute in cakes, Eton mess, etc.😉
You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.
Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake. Johanna. Maine USA
Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....
I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...
I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try
Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.
💖👑👑💖xx Michael i really have loved this week watching your vlogs .sò sending you and Andrew a super big hug 💖😊💖xx👏👏👏👏👏👏👏xxxx love your new mixer we all could see you was very excited to use it xxx
Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!
Oh Michael! The cream! I’ve been making whipped cream for cakes, trifles etc in France since long before you were even born. Elle & Vire (for example)long life cream in little cartons or plastic bottles, whip but stop when you see it start to look fluffy…. It’ll be perfect! Personally I prefer Victoria sponge with buttercream. Really love to watch you in the kitchen. And seeing you happy 😊
Hello Guys!! I bet that Andrew must get some great laughs at your antics Michael! You might try getting some fresh cream from your neighbor's farm & try whipping it up straight from the cow. I couldn't hurt! Big Hugs from the States!
Hi Michael, your cake looked delicious! Love your Aga, great that you explained how you used it to bake. Please say hi to Andrew, his filming is really good! Thank you for sharing, take care, stay safe. Much love Kathy x
@@DoingItOurselvesOfficial Try making butter. You would be surprised how easy it is. Then you can salt it. None of that French muck! :-) Then use the buttermilk for scones etc. You'll need it for the jam. Given you have an Aga, that's ideal for clotted cream as well.
Thanks Michael you are my 1st u tuber and my favorite. I put you up on my t.v. And watch you like a real t.v. Show. You are so smart and talented. Not afraid to try anything. I loved, loved watching you every day. I’m waiting for you to design stuff to sell to us. Art, mugs, tee shirts, fabric , anything really. I love the designs you did for Angela but I won’t buy them because you don’t get the money.Thanks again from Missouri, USA. p.s. I would support you with patronage if I could.
Well, I liked the video of the shopping and cake making but I REALLY loved seeing Gwenn and that sweet cuddly baby. Of course Earnest too. He is a sweet boy.😊❤️
Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.
You have all the good things to cook with, those cake tins sound fabulous, the Aga has done its job and you have that great mixer, we are expecting lots of cooking vlogs. The cake looked delicious...well done.
I love how you match with your lovely little kitchen. Sweet! ❤️ And remembering one of my trips to London, I went to the gin museum and bought a bottle of Bombay Gin because I truly believed it was BLUE gin. Sadly, it wasn’t blue. Surprised by the lack of color, we certainly enjoyed our gin and tonics anyway. And finally, dang you Brits with your delicious recipes. I just made stem ginger/golden syrup cookies and our Minnesota minds are blown. I think your mixer was noisy because there was nothing in the bowl. Geez, I don’t mean to go on and on. But there you go .. and literally, I would not be so weirdly wordy of your daily videos were shorter. I adore you. ❤️ and really, doesn’t that failed whipped cream become butter? I’d eat that stuff. Done.
Not even joking Michael, I think your new machine could be the best thing you ever bought....l would love to be sampling your cake, looks delicious XXX
I have the same problem when in Spain there cream is the same so do understand if you ever do butter icing just add cornflour and its not so sweet and gives a better taste love everything you do Michael xx
Allez à la super marché pour adventure! Thanks for making the ordinary interesting Michael. Glad you are back at making all these videos. You seem so much happier and inspired. That Andrew guy’s presence in your life is clearly good for you. Cheers to you both
the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy
Well done Micheal, your cake looked brilliant, I noticed you used the blue bottle cream, try the red… says entire, cheaper than the professional cream, that’s what I use for double cream. I make my cakes with yoghurt, let me know if you want the recipe, I use it for every cake/desert never fails me, makes amazing cupcakes but enjoy your new toy, 💕
I absolutely love watching all your vlogs. My mum will enjoy watching it. She loves baking. I have been trying to persuade her to buy a mixer for years. The cottage is looking beautiful.
Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us
its nice to see exactly what can happen when things don't turn out the way you want them to, adding a little bit of bloopers makes it more fun, your cake looked so good!!
Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx
It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.)
With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?
Exactly. I have a Kitchen Aide as well and cream whips very quickly and then it goes to butter. I had to learn very quickly that it takes a very short time to get whipped cream just right. It's not the fault of the cream, you just have to whip it less. You'll get it right as long as you don't give up before you perfect your technique.
I said the same to my father just now. I think he probably should have chilled the bowl as well.
Agree. You whipped the cream too long. You always have to watch the whipping process very carefully! But if you do it again, keep whipping and you have butter! Pour off the watery whey and then squash the curds together and, hey presto, butter. Still! Cake looks beautiful! Well done!
@@ericahlevine Totally agree there - chill the bowl and chill the whisk as well. And, I always sprinkle in a touch of sugar while it's whipping.
I agree, the Kitchenaid is very powerful and will easily make butter if you over-whip it. Dont ask me how I know 🙄. Also, you have to make sure the cream and the bowl are very cold before whipping it.
The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream
Ha! I shouted with you!
Yup, too much whipping will cause curdling.
Yep. In fairness he’s just getting used to the new machine
It was delicious, guaranteed!
Haha me too!
The cream is fine, it was over whipped and started turning to butter. Don’t throw it out!!! Cake look delicious. Cheers!🥂
That would make a good layer in and of itself.
Was going to say the same! KitchenAid mixers are VERY efficient and it's easy to overbeat cream, cake batters etc. Save that lovely butter!
I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...-
- Ingredients
3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
- Preparation
Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT
Basic recipe I use with my kitchen aide. And yes you made butter. Because I make that to.
My favorite line "I'll run to the castle..."
You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.
You made ut clear what i was trying to say as cols as possible
My sister puts the bowel in the freezer for an hour before she puts the cream in to whip and it comes out perfect.
That only helps to whip the cream faster but if you over whip it it will still turn into butter.
And if your cream curdled, you made butter. 🤔 this is how I learned it.
If we did not sweetened it bevor hand, we mix it with salt and herbs for some butter for barbecue
Definitely pre-cool the bowl by placing it in the refrigerator or freezer.
Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!
I couldn’t have said it better than you😊
I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐
As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!
I watch plenty of baking videos on RUclips, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.
Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !
if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow
I felt bad for him when that was happening. It’s one of those things you learn over time....
The cake is great. You whipped your cream a little too long, therefore making wonderful homemade butter. Yum
Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!
Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.
You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!
When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)
A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly.
A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly.
Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.
Excellent tip about the butter, and I always used to whip my cream by hand too, even though I had a Kitchenaid mixer, it just was less fuss. You can even whip cream by shaking it in a mason jar.
You are so much fun! You find the bright side in everything. The cake looked beautiful and I bet it tasted great!
Michael, your Victoria Sponge cake looked delicious and the family sure enjoyed it. The Aga and your cake pans are amazing-a great find. Thanks🙏🏻❤️
Saw #7
...charming, charming...charming. Glad you're back, Michael 😀.
Well Done Michael! I loved your perseverance - the cake looked fantastic!
A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉
@@arnicepernice8656 my pleasure
Nice to bake and share with family and friends! It’s the best!
Michael, you are a wonderful gem! I love your videos!
Hi Michael, yes that cream thing is a pain, British double cream is 60% fat but the French is only 30%, l use half mascarpone and half very good quality creme fraiche (the kind that comes in a glass jar) makes a good substitute in cakes, Eton mess, etc.😉
Enjoyed. Your cake looks delicious! Practice makes for perfect. Looking forward to more vlogs. Great job!
Wow the cake looked yummy! Thanks for taking us along to the town. That was fun!
I love that you made an impromptu buttercream! Looks delicious! Well done!
I am so enjoying visiting with you every day. I collect blue willow, I get happy every time I see all the blue in your beautiful kitchen
You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.
So funny to watch at times. It is amazing how a bake can be frustrating. Gwen is looking fabulous!
Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake.
Johanna. Maine USA
Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....
LOL somebody forgot to log out of their other acct. :p
You made it work & It looked delish. Love your kitchen so much❤
I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...
It looks delicious. The proof is in the eating. Well done. I hope you enjoyed it
I love it when you cook 👨🏼🍳
Still enjoying your older videos! And being an American I am facinated by the Aga...it's so informative to hear how you cook with them.
So nice to see these everyday…love it xx
Real nice Julia was alive she give you gold stars ! I thought in France you need to have a glass of wine that ! Bon Appetit
I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try
Yeah any cream with 30% fat or more will be good. He just over whipped it. Also putting the bowl and cream in the fridge for a few hours help a lot.
Nice and sunny weather and a freshly baked cake - I wouldn't complain about life. :-)
Great video Michael, loved the fact that you left in the struggle with the cream. Think you got the message it’s over whipped. 🥂
Perseverance is the key to success! Beautiful cake!!!
Can’t imagine being able to say: I’ve got to run to the castle for a spatula
I love your Kitchen! This video is delightful!
😄😂... this has made my day with the whipping cream!
You have making butter DOWN! Thank you!😄
Thank you for the subtle. Every time please.x
Oh just a typical day in the French countryside in your beautiful cottage, experimenting with baking a cute cake in your Aga...
Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.
What is the best name brand for bread. Someone told me last year the one with the red Indian on the package - can't recall the name. Thoughts?
💖👑👑💖xx Michael i really have loved this week watching your vlogs .sò sending you and Andrew a super big hug 💖😊💖xx👏👏👏👏👏👏👏xxxx love your new mixer we all could see you was very excited to use it xxx
Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!
So true . I was thinking that.
Not having a good day but your daily vlog has been a joy - thank you!
Love watching your daily videos of your chateau and your garden. Love your other projects you do.
Hi Michael, if you worry that the eggs are bad you brake one in a bowl and then you pour it in the batter, then the next and so onward.❤️🎂
That cake looks delicious, Michael. Thanks for the recipe. I'll try it one of these days.
Oh Michael, you are so sweet. You made butter. 👏👏👏👏
Oh Michael! The cream! I’ve been making whipped cream for cakes, trifles etc in France since long before you were even born. Elle & Vire (for example)long life cream in little cartons or plastic bottles, whip but stop when you see it start to look fluffy…. It’ll be perfect! Personally I prefer Victoria sponge with buttercream. Really love to watch you in the kitchen. And seeing you happy 😊
Congrats Billy and Gwendolyn. Beautiful cake. Look forward to the vlogs. Wonderful seeing Micheal at home.
Love your mugs and petite déjeuner “bowls”
Thx for sharing Michael, the cake looks delicious.
Hello Guys!! I bet that Andrew must get some great laughs at your antics Michael! You might try getting some fresh cream from your neighbor's farm & try whipping it up straight from the cow. I couldn't hurt! Big Hugs from the States!
You are a proper cook/baker and teacher. I also love the background music.
Hi Michael, your cake looked delicious! Love your Aga, great that you explained how you used it to bake. Please say hi to Andrew, his filming is really good! Thank you for sharing, take care, stay safe. Much love Kathy x
Nice save! Whip cream, butter cream, they are both good! You are an Innovative cook!
Hi Michael, that is the best little Aga. So nice to see Gwen and the children too, so sweet.
Yay day 6!!!!! That cake is looking great!!!!! Excellent job!!!!💕
Lovely video, thanks Michael and Andrew. 👍
That cake looked sooooo delicious! I wish I could taste it. I was so excited to see Gwen, Archie and Ernest!
You just over whipped the cream. Once you see it start to thicken use a hand whisk. I promise it will work.
Yes! And if you listen carefully, you can hear a change in sound and know it's time to stop the machine.
I definitely always use a hand held mixer because you have to really watch it.
Thanks for the advise, the first batch was perfect and then suddenly I had butter. Next time I’ll stop it as soon as it thickens.
@@DoingItOurselvesOfficial Try making butter. You would be surprised how easy it is. Then you can salt it. None of that French muck! :-)
Then use the buttermilk for scones etc. You'll need it for the jam.
Given you have an Aga, that's ideal for clotted cream as well.
Thanks Michael you are my 1st u tuber and my favorite. I put you up on my t.v. And watch you like a real t.v. Show. You are so smart and talented. Not afraid to try anything. I loved, loved watching you every day. I’m waiting for you to design stuff to sell to us. Art, mugs, tee shirts, fabric , anything really. I love the designs you did for Angela but I won’t buy them because you don’t get the money.Thanks again from Missouri, USA. p.s. I would support you with patronage if I could.
Bonjour Michael, now, this cake looks fabulous and delicious !!
Well, I liked the video of the shopping and cake making but I REALLY loved seeing Gwenn and that sweet cuddly baby. Of course Earnest too. He is a sweet boy.😊❤️
Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.
You have all the good things to cook with, those cake tins sound fabulous, the Aga has done its job and you have that great mixer, we are expecting lots of cooking vlogs. The cake looked delicious...well done.
Love these daily vlogs 👍🏻
I love how you match with your lovely little kitchen. Sweet! ❤️ And remembering one of my trips to London, I went to the gin museum and bought a bottle of Bombay Gin because I truly believed it was BLUE gin. Sadly, it wasn’t blue. Surprised by the lack of color, we certainly enjoyed our gin and tonics anyway. And finally, dang you Brits with your delicious recipes. I just made stem ginger/golden syrup cookies and our Minnesota minds are blown. I think your mixer was noisy because there was nothing in the bowl. Geez, I don’t mean to go on and on. But there you go .. and literally, I would not be so weirdly wordy of your daily videos were shorter. I adore you. ❤️ and really, doesn’t that failed whipped cream become butter? I’d eat that stuff. Done.
The final product turned out wonderful and everybody enjoyed it! Very nice.
YES! You over whipped it! In the that mixer doesn't need to be on long.
Not even joking Michael, I think your new machine could be the best thing you ever bought....l would love to be sampling your cake, looks delicious XXX
I have the same problem when in Spain there cream is the same so do understand if you ever do butter icing just add cornflour and its not so sweet and gives a better taste love everything you do Michael xx
Looks great, nice to see everyone enjoying the cake, hope Andrew got a piece 😄 xxx
Allez à la super marché pour adventure! Thanks for making the ordinary interesting Michael. Glad you are back at making all these videos. You seem so much happier and inspired. That Andrew guy’s presence in your life is clearly good for you. Cheers to you both
Glad to see you digging out your art supplies and art! As for the dish, every once in a while everybody blows it!
It looked delicious Michael.Thanks so much 🥰
the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy
Well done Micheal, your cake looked brilliant, I noticed you used the blue bottle cream, try the red… says entire, cheaper than the professional cream, that’s what I use for double cream.
I make my cakes with yoghurt, let me know if you want the recipe, I use it for every cake/desert never fails me, makes amazing cupcakes but enjoy your new toy, 💕
I absolutely love watching all your vlogs. My mum will enjoy watching it. She loves baking. I have been trying to persuade her to buy a mixer for years.
The cottage is looking beautiful.
Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us
Yummy Michael! You are such a great speaker. Nice to see Gwendolyn, Billy, Earnest and Archibald. What a lovely family. Oh I loved your blue shirt.🥰
Thank you for sharing!
A bit of sifted cocoa powder as a final top would be marvelous!
Cool. A marvellous victoria sponge. 🤗
Yummy! Beautiful cake!
its nice to see exactly what can happen when things don't turn out the way you want them to, adding a little bit of bloopers makes it more fun, your cake looked so good!!
Well done Michael your cake looked delicious.love the mixer x
Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx
cake looks good. ❤💙💜💖
i love you & Andrew.
the red dining room is beautiful.
Love this. Honest fun home baking xx
Looks delicious! Well done!