In Germany we have something called “Sahnesteif” to stiffen the cream. It’s literally just corn starch and icing sugar. But it works really well actually and it’s a really good alternative to gelatin. Nice cake by the way ❤️ not very traditionally though. Love from Germany 🇩🇪
Very true. Totally different to the one my grandmother made (which is absolutely fine), but that means I need to do more research because unfortunately my grandma never shared the recipe. :)
I would love to see a classic strawberry shortcake, the real one, I have so much hard time to get the big whole sponge cake on the right way, thank you! You rock!
You asked in the video for anyone who has stabilized whipped cream thoughts to share them. When I make a heavy layered cake and want to use whipped cream between the layers, as much as I like, without it squishing out, I use: per cup of whipping cream, 2 Tbsp skim milk powder, 2 Tbsp icing (confectioners) sugar, 1 Tbsp meringue powder. The whipped cream whips up very hard, hard enough to stack up four heavy layers with berries, coulis. No issues. And it stays hard even if your cake lasts for a couple days.
I made one of these last week for my mum to take to her works training day and it went down really well, definitely owe it to all the tips I've picked up from your video's so thank youu 😁😁
Hello my friend ..... thanks a lot for this great video ..... and i lvoe this Black forest cake ... I love it .... I live near Black forest Germany ..... Thanks a lot for this great recipe ! ! ! ! Hello from FRANCE ! ! ! !🍊😍🍄💖🍚🍄
Neapolitan cake, Victoria sponge, orange cake, pineapple upside down, New York style cheesecake are just a few of my favorite things that I would love to learn!!
Dear Jemma, many thanks. Beautiful cake, probably delicious 😋 but certainly hasn't much in common with a traditional black forrest cake 😀 But as you said the world is our oyster and everyone os free to develop their own recipes. 👍👏Being the daughter of a Confectioner I could d share the following: Bottom is a thin shortcrust. 2 sponges, but not as thick as yours. Filling usually done cherries from the glas (not amarena cherries): You take the cherry juice blend a few spoons with cornstarch, bring the majority of the juice to a boil, mix the starch juice blend under and bring to a boil again, stir intensive until juice thickens, then add Kirsch and stir again. stack bottom add cherries 🍒 and then whipped cream, next sponge cherries and whipped cream again. cover cake complete with whipped cream. Add chocolate for decoration and cherries. I personally still use gelantine as this helps me best, however many people have objections for which I recommend to use any other stiffener at you own convenience. Love your😍 channel. Many thanks 🙏and best regards from Germany 🇩🇪 Stefanie
I can’t boil air 🤣🤣🤣🤣 but I LOVE watching you x the gang bake! I’m living vicariously through your love of sweets!! Thank you Crumbs & Doilies/Cupcake Jemma for making “ lockdown “ less stressful. Your a delight to watch, and Sally needs a raise!!! 🎂🍒💙
When you mentioned the "barkiness"of the shaving it dawned on me. In Spain this is called Selva Negra, which is not Forest, but Jungle, and as a kid I never understood what on earth this cake had to do with a jungle. Now it makes sense...
Hey Jemma absolutely love your cakes, cupcakes and all the other goodies I find on your channel. I'm dying for a good coconut cake, never tasted one or is it just my imagination that it will taste nice just because I love coconut.
Fransisca Christians Bon Appétit Just did a cake series with Clare that has the best looking coconut cake in it. As soon as our kitchen is finished being remodeled it’s on my list to make!
It is so good! I really love the sponge recipe and I used whipped cream instead of buttercream but still love it so much ❤️❤️❤️ I'll definitely keep this recipe for a long time
Pretty cake. Love a Chantilly cream on black forest cakes with a mixture of Marscapone and whipped cream. (I think I use a 2:1 ratio.) Love the tangi-ness that Marscapone adds to offset the sweetness of the cherries.
I stabilize with cream cheese. Don't know the conversions, but in the US, it's 2 C cold cream to 1 pkg (8 oz) room temp cream cheese. Whip the cheese and 1/4 C of sugar for a few minutes then add the cream and 2 tsp of vanilla extract. Whip on high until stiff peaks.
I appreciate that this one doesn't call for the big Kitchenaid stand mixer, because I had to leave mine when I moved from Mex to a tiny apt in NYC. And amarena cherries are always a great idea!
@@kajitani13 I always use a lot of cherry liquor and some cherry sirup to make those cakes really moist :) and that's all. I'm from Poland so sometimes I change things up and use some vodka instead of cherry liquor. It's amazing both ways.
Ooh Jemma the cake was superbly moist and I was absolutely delicioussss thanks Jemma for your wonderful recipe Love you Jemma keep doing your great work appreciate it😘😘😋😋😜
Hubby's already put in his order for a Black Forest Gateau, it's his favourite. I personally would love love love to see your take on lamingtons and learn how to make them myself :)
Hey Jemma, loved your video! I have a question, why don’t you whip the egg whites first? Doesn’t adding the baking soda to the wet ingredients so early start the reaction and release the air the soda would provide in the oven?
You totally can whisk the whites first if you like. I like to do it after because I think it starts to flop and ‘weep’ a bit if you leave it. But not much. As for the soda, it doesn’t really make much of a difference to be honest. Since you’re getting most of the lift from the eggs whites, the soda is really only a safety precaution and gives it a tiny boost.
My friend and I are having a joint birthday party in a few weeks and I’m making this Black Forest cake for him and either a rainbow or tres leches cake for me, haven’t decided yet. Thanks for the recipe Jemma, looks delicious
No point watching and not baking, I wanna try 😂 love Jemma cakes, I’ve made the basic cupcakes and the staff looooved it. Thank you Jemma, so pleased I found your channel on youtube 😁
Hey Jemma! I love watching your videos! Can you please give some advice on how to keep the juices from the fruit from collecting on the buttercream? I made some strawberry buttercream and put strawberries on top and the juices just collected on top. Thank you!!
A video by her would be great. However, here's a blog post with a recipe I've used a few times. It's always come out for me. www.mysequinedlife.com/how-to-make-stabilized-whipped-cream/
Finally! I've been searching sooo long for a recipe like this! I have watched so many videos and read so many cake recipes and no one has done a chocolate cake like this one...at least not that I found! I was going to just wing it and go with my instincts, but I'm not that experienced of a baker and really wanted to find a recipe first. I'm making the cake tomorrow and thought I'd give a search one more go and voila! Here you are. Bless you xx. LOVE the recipe and will let you know how it turns out. I'm doing the traditional cherries and whipped cream, but soooo using your cake recipe. Much love!
Hey Jemma, i have made this today for my birthday (think i also send a picture on instagram if i send it correct) i used fresh cherry they in season here in the Netherlands and because everybody loves it the creamcheese from the red velvet cupcakes with some red colorpaste with the cherryjuice. It taste great. I live close to the german border and here them scream cause what we did to their recipe 😂😉 Thank you for the great idea's!
This cake looks amazing and delicious. For next masterclass, please demonstrate perfect egg-replacers and vegan and eggless cupcake options as well. Love from India... :) :) :)
I have a question, why'd you add the water to the egg yolks? I've been amateur baking for a while but never seen that. Does it do anything particular for the end product?
JEMMA! This cake looks and sounds amazing! I have a few questions for you or anyone who can answer: fresh fruit on my cakes are my favorite way to decorate but every time I do, the buttercream starts to disintegrate because of the fresh juices no matter how long I dry them. It makes for a sloppy, wet icing job. Also when I've completed a cake and store it in the cooler, later when I take it out to serve or deliver it, it condensates on the buttercream which also ruins the icing job. How can I fix these two problems?
This looks delicious @CupcakeJemma I was wondering, would this cake vase, be good if I made a German Chocolate Cake? Or should I use your other recipe for chocolate cake? I am going to be making it for my Fiancé’s Birthday!
Can’t wait to make this - I do have the cherries from the tahini cupcakes - the first recipe of yours I made - I’ll have to use the rest up on this - your gateaux is picture perfect!
Can't wait for the cupcake masterclass!!! Could you please include/reccomend some healthy(ish) substitutes to use? Like almond flour if it acts like self raising flour or how to work with it? I love your recipes and contect
Hey Jemma🥰 thank you for the amazing tutorials!!! I would like to ask what I can use instead of kirsch as it’s a bit hard to find in my country. Thank you 🙏
hi, Jemma.... Loved watching this video...and am hoping to try and bake this recipe. I was wondering why does the water works for chocolate sponge recipes but not for plain sponge recipe ?
I think I will convert this to cupcakes!!!! It will be so yummy but I will use your Swiss butter cream icing recipe instead of tradition butter cream. I really think that the Swiss butter cream tastes better and is so much lighter. Americans, those fancy pants cherries are often carried by Trader Joe's.
I LOVE your videos and recipes. I made your red velvet cake a couple of weeks ago and it was perfect, the BEST I've ever had. Thank you for doing these videos and helping us amateurs out 💜 I'd love to see a lemon meringue tart recipe some time and lemon bars/squares please 😄
Hey Jemma, quick question in regards to your black bottom cake video. If I was adding the cheesecake bit to a different recipe of cupcakes, would I take away an egg or could I add the cheesecake mixture to the existing recipe?
Jemma, you always showing us your merchandise in your videos!!!! My friend from South Africa was in your store on Friday to buy an apron for me only to be told they were sold out. He even enquired about the apron hanging up in the shop & was told that one wasn't for sale 😭😭😭😭.
Is there a particular brand of icing sugar you would recommend? I went into the supermarket, specifically bought an icing sugar that uses maize starch (as suggested in your perfect buttercream video) but my buttercream is still really gritty...any suggestions?
Hi Jemma, love love love your videos so much xxx Could this chocolate chiffon recipe be used for a coffee chiffon instead by omitting the cocoa? If so, would coffee go in as just powder or diluted? Really hope you can advise ... Stay safe, thank you Jemma xxx
Big video and big delicious cake! Can you make chocolate ice cream torte? Jemma you must have a Tv Show with your very easy and rasty desserts from you! Have a nice day! 👍👏🎂🍫🍫
Hi Jemma! Love the video :D I have a question, as I'm prepping and trying recipes for Christmas, I want to put the cherries on brandy for a nice flavour but I've seen many contradictory strategies online - so I'm hoping you could help with these queries! 1. Does it make sense to put the cherries in brandy in a mason jar for a few months, and then boil it to make cherry pie filling? Or would that do the opposite of what the jar did, or is boiling enough without having put them in jars? 2. Will grocery cherries soak up brandy sufficiently? It's not really cherry season so I don't think I'll be able to het fresh ones. Thank you so much in advance, I love trying your recipes on the weekend :D
I just love your cake stand😍 i'm planning on baking this version of "SCHWARZWÄLDER KIRSCH TORTE" for my mother in law who happens to live in the black forest🤗😉🌲🌲🏡🌲
@@CupcakeJemma 😂 too bad you didn't add some bloopers😉 but thanks anyway for the recipe, the traditional cake never was my favorite but with buttercream i might like it better👍🏻
In Germany we have something called “Sahnesteif” to stiffen the cream. It’s literally just corn starch and icing sugar. But it works really well actually and it’s a really good alternative to gelatin. Nice cake by the way ❤️ not very traditionally though. Love from Germany 🇩🇪
that's what I thought too. still looks delicious though. :)
I have never used gelatin to stiffen cream for the Black Forest cake, but then I am just an amateur baker. I have to say, German cakes are delicious!
Very true. Totally different to the one my grandmother made (which is absolutely fine), but that means I need to do more research because unfortunately my grandma never shared the recipe. :)
Oh really! That sounds perfect! I’ll have to check it out. Thanks!
I do the same, I avoid gelatin. Otherwise cooks illustrated has their method of stabilizing cream by cooking some of it I think.
I would be interested to see you make Sacher Torte, particularly the chocolate glaze (not ganache).
What a nice thing to do for Syrian children..Thanks a lot Jemma❤
My regards from Syria
Hello from Germany 🇩🇪
That's the recpie from our classic Bavarian cookbook (it's called Schwarzwälder Kirschtorte):
Biskuitböden/ sponge cake:
- 6 Eier/eggs (getrennt/separate)
- 4 EL heiße Wasser/4 tbsp hot water
- 210g Zucker/sugar
- Vanille/vanilla
- 115g Mehl/flour
- 110g Speisestärke/ corn starch
- 2 TL Backpulver/2 tsp baking powder
- Kakao/ cacao
Zum tränken/syrup:
- Kirschwasser/kirsch
- Sauerkirschsaft/sour cherry juice
Füllung/filling:
- 750ml Sahne/double creme
- Kirschwasser/kirsch
- Gelantine/gelatin or Sahnesteif
- 750g entsteinte Sauerkirschen/pitted sour cherries
Zum Verzieren/ for decoration:
- Creme
- Sauerkirschen/sour cherries
- Raspelschokolade/ grated chocolate
That's it 😂
Mini cakes with citrus flavors sound refreshing! 🍋🍰
I would love to see a classic strawberry shortcake, the real one, I have so much hard time to get the big whole sponge cake on the right way, thank you! You rock!
You asked in the video for anyone who has stabilized whipped cream thoughts to share them. When I make a heavy layered cake and want to use whipped cream between the layers, as much as I like, without it squishing out, I use: per cup of whipping cream, 2 Tbsp skim milk powder, 2 Tbsp icing (confectioners) sugar, 1 Tbsp meringue powder. The whipped cream whips up very hard, hard enough to stack up four heavy layers with berries, coulis. No issues. And it stays hard even if your cake lasts for a couple days.
Heaven sent!!! Thank you for this great tip!
Why did you put the skim milk powder? Any specific reason?
I made one of these last week for my mum to take to her works training day and it went down really well, definitely owe it to all the tips I've picked up from your video's so thank youu 😁😁
You’re welcome!! Glad you’re enjoying my videos. X
Hello my friend ..... thanks a lot for this great video ..... and i lvoe this Black forest cake ... I love it .... I live near Black forest Germany ..... Thanks a lot for this great recipe ! ! ! ! Hello from FRANCE ! ! ! !🍊😍🍄💖🍚🍄
Neapolitan cake, Victoria sponge, orange cake, pineapple upside down, New York style cheesecake are just a few of my favorite things that I would love to learn!!
Dear Jemma, many thanks. Beautiful cake, probably delicious 😋 but certainly hasn't much in common with a traditional black forrest cake 😀 But as you said the world is our oyster and everyone os free to develop their own recipes. 👍👏Being the daughter of a Confectioner I could d share the following: Bottom is a thin shortcrust. 2 sponges, but not as thick as yours. Filling usually done cherries from the glas (not amarena cherries): You take the cherry juice blend a few spoons with cornstarch, bring the majority of the juice to a boil, mix the starch juice blend under and bring to a boil again, stir intensive until juice thickens, then add Kirsch and stir again. stack bottom add cherries 🍒 and then whipped cream, next sponge cherries and whipped cream again. cover cake complete with whipped cream. Add chocolate for decoration and cherries. I personally still use gelantine as this helps me best, however many people have objections for which I recommend to use any other stiffener at you own convenience. Love your😍 channel. Many thanks 🙏and best regards from Germany 🇩🇪 Stefanie
Super bummed to be seeing this several days after the bake along. Will definitely be joining you for your next cake bake along! :) Love your videos!
i literally watch these when i know i don't have the ability or time to make them, i love jemma's videos sooo much
This is such a simple and beautiful cake. A must try.
I can’t boil air 🤣🤣🤣🤣 but I LOVE watching you x the gang bake! I’m living vicariously through your love of sweets!! Thank you Crumbs & Doilies/Cupcake Jemma for making “ lockdown “ less stressful. Your a delight to watch, and Sally needs a raise!!! 🎂🍒💙
When you mentioned the "barkiness"of the shaving it dawned on me. In Spain this is called Selva Negra, which is not Forest, but Jungle, and as a kid I never understood what on earth this cake had to do with a jungle. Now it makes sense...
Or maybe just because the German Black Forest (Schwarzwald) is called Selva Negra in Spanish........
Hey Jemma absolutely love your cakes, cupcakes and all the other goodies I find on your channel. I'm dying for a good coconut cake, never tasted one or is it just my imagination that it will taste nice just because I love coconut.
Fransisca Christians Bon Appétit Just did a cake series with Clare that has the best looking coconut cake in it. As soon as our kitchen is finished being remodeled it’s on my list to make!
I just love watching you and so pleasant Jenna 😍
Yess!! This is my favourite cake ever!! Thank you for this recipe! ❤️🎂
It is so good! I really love the sponge recipe and I used whipped cream instead of buttercream but still love it so much ❤️❤️❤️ I'll definitely keep this recipe for a long time
Pretty cake. Love a Chantilly cream on black forest cakes with a mixture of Marscapone and whipped cream. (I think I use a 2:1 ratio.) Love the tangi-ness that Marscapone adds to offset the sweetness of the cherries.
Torta magnifica! Video bellissimo!
I stabilize with cream cheese. Don't know the conversions, but in the US, it's 2 C cold cream to 1 pkg (8 oz) room temp cream cheese. Whip the cheese and 1/4 C of sugar for a few minutes then add the cream and 2 tsp of vanilla extract. Whip on high until stiff peaks.
Hey Jemma... This is amazing. This buttercream is sooo nice and seems less sweet! Good work
I appreciate that this one doesn't call for the big Kitchenaid stand mixer, because I had to leave mine when I moved from Mex to a tiny apt in NYC. And amarena cherries are always a great idea!
Jemma thank you so much! This cake was my dream to make, and now I have the best recipe
How does it taste? Do u make any adjustment?
@@kajitani13 I always use a lot of cherry liquor and some cherry sirup to make those cakes really moist :) and that's all. I'm from Poland so sometimes I change things up and use some vodka instead of cherry liquor. It's amazing both ways.
@@candylove2904 thankyou for the reply! Really appreciate it
I will make it tommorow i hope it turns out well 😊
@@kajitani13 you are welcome:) fingers crossed! let us know how it goes
Ooh Jemma the cake was superbly moist and I was absolutely delicioussss thanks Jemma for your wonderful recipe Love you Jemma keep doing your great work appreciate it😘😘😋😋😜
YEAAAYYY!!!! much love from Indonesia, Jemma
I love to see all of ur recipe💞💞
Hubby's already put in his order for a Black Forest Gateau, it's his favourite. I personally would love love love to see your take on lamingtons and learn how to make them myself :)
Hey Jemma, loved your video!
I have a question, why don’t you whip the egg whites first? Doesn’t adding the baking soda to the wet ingredients so early start the reaction and release the air the soda would provide in the oven?
I was wondering that too.
You totally can whisk the whites first if you like. I like to do it after because I think it starts to flop and ‘weep’ a bit if you leave it. But not much. As for the soda, it doesn’t really make much of a difference to be honest. Since you’re getting most of the lift from the eggs whites, the soda is really only a safety precaution and gives it a tiny boost.
CupcakeJemma Thank you!
My friend and I are having a joint birthday party in a few weeks and I’m making this Black Forest cake for him and either a rainbow or tres leches cake for me, haven’t decided yet. Thanks for the recipe Jemma, looks delicious
I would like to see u bake a Boston cream pie
hello cupcake jemma i am all ways loving the sunday baking i all ways look forward it lots off love xxxxxx
No point watching and not baking, I wanna try 😂 love Jemma cakes, I’ve made the basic cupcakes and the staff looooved it. Thank you Jemma, so pleased I found your channel on youtube 😁
Hey Jemma! I love watching your videos! Can you please give some advice on how to keep the juices from the fruit from collecting on the buttercream? I made some strawberry buttercream and put strawberries on top and the juices just collected on top. Thank you!!
How to stabilize whipping cream video much needed🎂
A video by her would be great. However, here's a blog post with a recipe I've used a few times. It's always come out for me. www.mysequinedlife.com/how-to-make-stabilized-whipped-cream/
Finally! I've been searching sooo long for a recipe like this! I have watched so many videos and read so many cake recipes and no one has done a chocolate cake like this one...at least not that I found! I was going to just wing it and go with my instincts, but I'm not that experienced of a baker and really wanted to find a recipe first. I'm making the cake tomorrow and thought I'd give a search one more go and voila! Here you are. Bless you xx. LOVE the recipe and will let you know how it turns out. I'm doing the traditional cherries and whipped cream, but soooo using your cake recipe. Much love!
Jemma is a super Baker.
@@walterwhite3018 Yes, she is! It turned out ahmaazzingly :) Now I'm watching all of her videos. Thank you, Jemma!
@@tammimacclellanheupel1517 she's my go to Baker in here for recipes and ideas. Excellent tutorials. Good luck.
Who else love watching cake recipe but never make 😂
I hear a lot of people say this! Go and get baking! 😄
Hell ME😆😂
Me too :D
Me
Hey Jemma, i have made this today for my birthday (think i also send a picture on instagram if i send it correct) i used fresh cherry they in season here in the Netherlands and because everybody loves it the creamcheese from the red velvet cupcakes with some red colorpaste with the cherryjuice. It taste great. I live close to the german border and here them scream cause what we did to their recipe 😂😉
Thank you for the great idea's!
This is the best recipe I've come across! Love from India :)
A classic New York Cheesecake recipe would be great!
Hi Jemma, what would be a good substitute for Kirsch, Eau de Vie ? Thanks for your reply! I got your cookbook! yay!
This cake looks amazing and delicious. For next masterclass, please demonstrate perfect egg-replacers and vegan and eggless cupcake options as well. Love from India... :) :) :)
Amen to relying on the recipe for moisture. Have I said I just love watching you and u make me want to bake all day and all night.
I LOVE this recipe and I sure will try it one day 😍😍
I have a question, why'd you add the water to the egg yolks? I've been amateur baking for a while but never seen that. Does it do anything particular for the end product?
JEMMA! This cake looks and sounds amazing! I have a few questions for you or anyone who can answer: fresh fruit on my cakes are my favorite way to decorate but every time I do, the buttercream starts to disintegrate because of the fresh juices no matter how long I dry them. It makes for a sloppy, wet icing job. Also when I've completed a cake and store it in the cooler, later when I take it out to serve or deliver it, it condensates on the buttercream which also ruins the icing job. How can I fix these two problems?
What a super delightful and sweet Sunday morning
This looks delicious @CupcakeJemma I was wondering, would this cake vase, be good if I made a German Chocolate Cake? Or should I use your other recipe for chocolate cake? I am going to be making it for my Fiancé’s Birthday!
I love the way you present your vedeos
Can’t wait to make this - I do have the cherries from the tahini cupcakes - the first recipe of yours I made - I’ll have to use the rest up on this - your gateaux is picture perfect!
Can't wait for the cupcake masterclass!!! Could you please include/reccomend some healthy(ish) substitutes to use? Like almond flour if it acts like self raising flour or how to work with it? I love your recipes and contect
Jemma, I love your recipes. Do you think I could sub the oil and water for yogurt instead?
The one I had when I visited the Black Forest had an entire layer of cherries and was so delicious. This looks awesome too but a lot of butter cream..
Hey Jemma🥰 thank you for the amazing tutorials!!! I would like to ask what I can use instead of kirsch as it’s a bit hard to find in my country. Thank you 🙏
Will obsolutely do this for my birthday on sunday
I love this recipe and I will try soon to surprise my familia, Thanks for sharing your talent.
This looks great!!! My grandad used to make this.
hi, Jemma.... Loved watching this video...and am hoping to try and bake this recipe. I was wondering why does the water works for chocolate sponge recipes but not for plain sponge recipe ?
This is awesome! I'm very impressed! and I didnt think Jemma could impress me any further but just wow!
I think I will convert this to cupcakes!!!! It will be so yummy but I will use your Swiss butter cream icing recipe instead of tradition butter cream. I really think that the Swiss butter cream tastes better and is so much lighter. Americans, those fancy pants cherries are often carried by Trader Joe's.
Can you do a Coffee & Walnut cake bakealong? All the recipes I’ve tried just aren’t quite right... :(
Aaah Jemma i love your videos, i suck at baking but these videos are so calming to watch and the cakes look so delisiooooso! ❤
I LOVE your videos and recipes. I made your red velvet cake a couple of weeks ago and it was perfect, the BEST I've ever had. Thank you for doing these videos and helping us amateurs out 💜 I'd love to see a lemon meringue tart recipe some time and lemon bars/squares please 😄
Hi jemma love your baking, super interesting and esy tips. Thank you for posting videos.
I am from singapore. Love your videos and never missed any of ur videos. I made them today and it turned out so good
Hey Jemma, quick question in regards to your black bottom cake video. If I was adding the cheesecake bit to a different recipe of cupcakes, would I take away an egg or could I add the cheesecake mixture to the existing recipe?
This looks amazing cant wait to make it
2 years late, but I've always wanted to make one of these. I'm going to be making one tomorrow (Easter).
Hi Jemma what causes the holes in the baked sponge cakes? Love your videos and recipes. Thanks for your help.
Hi Jemma! Thank you for the recipe. How would I convert it to a 20cm tin?
Jemma, you always showing us your merchandise in your videos!!!! My friend from South Africa was in your store on Friday to buy an apron for me only to be told they were sold out. He even enquired about the apron hanging up in the shop & was told that one wasn't for sale 😭😭😭😭.
Pleasee can you do a chocolate chip muffin recipe video 😁😁
I bet it exists already :)
Is there a particular brand of icing sugar you would recommend? I went into the supermarket, specifically bought an icing sugar that uses maize starch (as suggested in your perfect buttercream video) but my buttercream is still really gritty...any suggestions?
A recipe I am searching for lately. Thanks Jemma xx
I use icing sugar to make cream more stable. Helps stiffen and sweetens it a bit better.
I'm Syrian and I loved the idea of the book ,thank you !❤
Thanks a lot i really wanted to know if i can use buttercream in black forest and u are my saviour
What cocoa powder do you use since uk doesn’t discriminate between Dutch process and natural yoghurt ?
This looks amazing. Definitely gonna try to get ingredients here in S.A. to make. Thx
Your accent is just SO lovely and it adds a further bit of sparkle to your personality. Plus I love your recipes, so there's that ❤️
Hi Jemma, love love love your videos so much xxx Could this chocolate chiffon recipe be used for a coffee chiffon instead by omitting the cocoa? If so, would coffee go in as just powder or diluted? Really hope you can advise ... Stay safe, thank you Jemma xxx
Hello Jemma, love your bakes, I'd like a vegan blueberry muffin recipe please. 🙏🏻
Thanks for the video Jemma! Vegetable Gelatine can be used to stabalize the cream.
Do you think i could use a Swiss meringue better cream? Or should I just stick with the regular buttercream?
love how the cherries snuggle in beside the cream blobs...wondering if you'd consider making a peach cobbler or a strawberry shortcake?
I would love a coconut cream pie Bake along!
Looks so yum. Definitely going to try this soon.
Big video and big delicious cake! Can you make chocolate ice cream torte? Jemma you must have a Tv Show with your very easy and rasty desserts from you! Have a nice day! 👍👏🎂🍫🍫
Hi Jemma! Love the video :D I have a question, as I'm prepping and trying recipes for Christmas, I want to put the cherries on brandy for a nice flavour but I've seen many contradictory strategies online - so I'm hoping you could help with these queries!
1. Does it make sense to put the cherries in brandy in a mason jar for a few months, and then boil it to make cherry pie filling? Or would that do the opposite of what the jar did, or is boiling enough without having put them in jars?
2. Will grocery cherries soak up brandy sufficiently? It's not really cherry season so I don't think I'll be able to het fresh ones.
Thank you so much in advance, I love trying your recipes on the weekend :D
Gemma thank you, but I want to know where do you buy your bakings tins and all the nice tools and pans ? thank you
Can u tell me which one is better convection oven Or conventional oven for baking ???? Help me jemma🥰🥰🥰
looks amazing Jemma!
Amazing. Thanks for sharing.
Success. I made it and it was a winner!
Making this for my mom's birthday. she's 8 months pregnant to boot so it'll be a nice treat for her.
Can't wait to see your cupcake video!! Please can you do a video on easy decorations for cake! Or your biscoff cake recipe 😉😉💖💖💖
I'm loving your videos, there very inspirational and informative cant wait to see more
hi there
this looks lush, i was just wondering if i would be able
to cook this in one tin and then cut the cake after?
best recipe ever tried. thank
I just love your cake stand😍 i'm planning on baking this version of "SCHWARZWÄLDER KIRSCH TORTE" for my mother in law who happens to live in the black forest🤗😉🌲🌲🏡🌲
I tried to say this about a gazillion times when we were filming this video and COULD NOT DO IT! 😂
@@CupcakeJemma 😂 too bad you didn't add some bloopers😉 but thanks anyway for the recipe, the traditional cake never was my favorite but with buttercream i might like it better👍🏻
I actually have some in the wings which I might post on Instagram this week. Would you like that? X
I love your sense of humour... so why not😅😉
I agree, the cake stand is gorgeous! Any idea where to find one?