As a swede the two things I would say is deviation from the original princess cake, is that we traditionally would cover it with green marzipan and the top layer would just be whipped cream, though mascarpone sounds like a nice touch…
@@iLoveBoysandBerries Is this some kind of a joke? You speak for the entire population of Sweden? Who's the most famous person on RUclips? Happens to be Pewdipie and even he's made a Princess cake on his channel. A quick search would produce many results of Swedes making cake on camera. Nice trolling, my friend!
First had Princess Cake in the Hotel Europa in St P RU, here at home, Denver, we have a local bakery that can reproduce it perfectly. It's now our 'go to' treat for parties and special occasions.
Making cakes like this, I always feel conflicted. So much effort to make it look pretty and appetizing even artistic, then you cut it up and eat it. Awesome recipe thanks. It's also amazing how this video is so simple yet had me hooked, with no background music and just pure silence, the sounds of the cutlery and ingredients being prepared are almost like ASMR.
You did a great job of this cake. There is no need for us to get so touchy. Many are jobless and have all the time in the world to take out their frustrations on the least important things in life. Let’s not find fault with people for trivial things. We have better things to do.God bless you all out there.
Vietnam is my second home, I have lived here for a long time. In Vietnam, this cake is called "Phuji sponge cake". I tried the pandan leaf flavor, it was great. Young people here are also very popular. The food in Vietnam has been a part of my memory, even though I have not been back here for a long time.
It's a beautiful cake ☺ You should definitely try and make the traditional marzipan cover, it tastes much better than sugar paste and has a lovely soft and almost warm texture when fresh.
Seconding this!! The marzipan is so crucial to a traditional Princess cake! Edit: not to say this cake isn't wonderful, OP did a beautiful job and I bet it tastes as good as it looks
This really looks like a beautiful representation but as a baker from Sweden I'd have to say; many things aren't actually how we would traditionally make it, for example, we wouldn't normally use gelatine in our custard cream, and the same goes for the sugar paste, we cover all of it in marzipan. But I do appreciate seeing your take on this wonderful cake that we all love in Sweden. ♡ (key word: traditionally)
Swede immigrant here, honestly I'm happy people are even making this, just gives us more representation. About the gelatin in the custard cream, I believe that's more of a cultural difference. Some Japanese recipes do use gelatin for custards, some don't. As for the marzipan thing, yes it's different, but it's not always readily available in other countries. I can't know if they have it in France, but maybe he just prefers the taste over marzipan. At the end of the day, it's more important we're all baking and having fun, sharing our variations of recipes depending where we live and what's available, rather something being accurate. Then it becomes boring if everyone follows the same tradition over and over. (I personally don't mind sugar paste over marzipan, sometimes it's nice if someone does something different)
He says in the description box that he puts gelatin to prevent the custard cream from being too soft after mixing it with a whisk so that the decoration process can be a bit easier to handle.
@@neccosan Then maybe just not call the video ”How to make a Swedish princess cake”. There is no way I would call it that. To many things differ from a true Swedish princess cake.
@@neccosan just fyi we have marzipan in France, it's called pâte d'amande 🙂 sugar paste is a relatively new trend because of social network unfortunately (because it's really awful).
This is not the traditional Swedish Princess Cake recipe. I prefer to experiment with my ideas rather than follow a traditional recipe. I am not denying the traditional recipes. Traditional recipes are adapted to different countries around the world, arranged by new generations and various people, various cultures. Cooking should be more about freedom✌ BUT this isn't a traditional princess. cake.
I agree. Recepies evolve over time through trail and error. I doubt someone woke up one day and invented the Princess cake and nothing ever changed since then. Kudos to a great video showing your take on a Princess cake. Looks fantastic. (Personally, I would have stuck with the marzipan though, just saying 😉)
As a Swede I just wish you would have put that this was your version in the title. I will try it with mascarpone next time because it sound good, but the changes you have made makes it not a princess cake at all. Just a normal cake. The prinsess cake is marzipan, whipped creme and raspberry jam. This has neither so please dont call it princess cake.
@@esbergstrom451 I agree with you. The first person to make the original princess cake is very great. And it's totally normal if the cake I made with different ingredients doesn't look good to people in Sweden. I'm Japanese, and Japanese food is also made with ingredients and shapes that would be impossible in many other countries. I live in France, and French food in Japan is sometimes made with improbable ingredients and processes. Because the chefs make it to suit the people of that country. I believe that while it is important to pass on traditional recipes, it is equally important to arrange them.
Ohhh ...soo agree...!!! When I want to know how to make a recipe, I look many videos about it. Each have diferent ways to do the same dish. So, I follow no one, but use a little of each....!!! 😁😉😋
I love the Swedish version. Green marzipan to cover and whipped cream instead of mascarpone. We don’t get it often here in Scotland, so it’s definitely a treat.
My grandmother was a garde-manger in north of Sweden. She always made the sponge cake in advance and let it dry out a bit. Then she wet he cake with things like strawberry or raspberry juice, depending on what she felt for.
@@MyOnlyFuckingHope so it’s not “traditional,” who cares? Princess cake is still it’s closest equivalent so it’s basically princess cake. Y’all foodies and your culture gatekeeping…
Gracias por compartir sus conocimientos, su trabajo es impecable y además nos enseña a usar las manos para elaborar los adornos, como las flores, sin necesidad de usar implementos
Omg I love princess cake but I absolutely hate the taste of marzipan so I take it/pick it off when I eat the cake but using sugar paste makes it so I don’t have to take off a layer and I don’t have to deal with the lingering taste of marzipan! Thank you for this recipe!
Swede here. I like that you wanna make our special Swedish cake, but here are a few things to make it more authentic: raspberry jam instead of strawberry, and both the custard and the cream are too thick and sturdy. This should be a cake of total fluffiness. And last: the cover has to be made of (preferably green) MARZIPAN, which actually contributes with flavour! :)
ummm que rico se ve este pastel !!!!! disfrutando una buena taza de café y con una buena canción de mi grupo favorito ABBA , Fernando !!!!! felicidades 👏👏👠💚💐
Скажите пожалуйста как специалист, а обязательно добавлять в заварной крем желатин? Я поняла, что он добавил крахмал. Возможно этого достаточно?И еще-сливочное масо возможно не растапливать, а взбить размягченное?
И еще вопрос-где взять марципан? Нигде в продаже не видела? Возможно, он сделал его сам, используя миндаль и сахар? Но приготовление марципана-это искусство! Сделать это нелегко.
@@ДанаСкалли-й6п крахмал даёт более нежную консистенцию . А масло лучше размягченное будет пышнее. Но до специалиста мне далеко я рядовой 😁А марципан тоже сами делали.
@@Po_gribi_s_Yurikom Спасибо! Желатин я бы не добавляла. Заварной крем со сливочным маслом-то что надо.Марципан, как здесь пишут, должен быть в качестве покрытия вместо сахарной глазури.Вероятно, это дает оригинальный вкус. Но автор, конечно, имеет право на свою интерпретацию.
People!! Stop complaining that he’s not using marzipan for the cover. As someone who is allergic to almonds this is a brilliant substitute! (Minus the marzipan rose)
Espectacular y precioso resultado...Una obra de arte. Has de ser Profesional en la materi, pues eso no lo hace un aficionado en la cocina... Mi enhorabuena...!!! 👏🏻👏🏻👏🏻 Qué envidia..!! Me gustaría saber así. Gracias
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
流行って店にも置かれるようになって欲しい…食べてみたい
オスロコーヒーってところで食べられますよ〜
何もわからなかった
@@lateenalmutairi6896 lol
As a swede the two things I would say is deviation from the original princess cake, is that we traditionally would cover it with green marzipan and the top layer would just be whipped cream, though mascarpone sounds like a nice touch…
And we use raspberry jam rather than strawberry.
I'm Swedish and we would never make a cake on RUclips just saying
@@iLoveBoysandBerries I don’t think he’s Swedish, I think he’s Japanese or Korean? Not sure
@@leeafein doesn't matter swedes never make cakes in front of a camera
@@iLoveBoysandBerries Is this some kind of a joke? You speak for the entire population of Sweden? Who's the most famous person on RUclips? Happens to be Pewdipie and even he's made a Princess cake on his channel. A quick search would produce many results of Swedes making cake on camera. Nice trolling, my friend!
フルーツや飾りのたっぷり乗った豪勢なケーキもいいけど、こういうシンプルで美しいケーキもいいね。本当に綺麗。
食べてみたい！
私からすると元祖ASMRはえもじょわさんです💕料理も然る事ながら、この音が本当に心地良いです〜
ニコニコで中学生の時ずっっっと見てたわ
@@7albatross777 えもじょわさんニコニコやってたの！？何年前くらいの話？
@@komugi_555 私もニコ動で見てました！
2014年頃からですねー まだチャンネルあるのでぜひ
分かる
逆再生もあったりで見るたび癒されてました
@@ayane_ll-b48 ありがとうございます！見ます🥺
As a swedish person, all I can say is, thank you.
First had Princess Cake in the Hotel Europa in St P RU, here at home, Denver, we have a local bakery that can reproduce it perfectly. It's now our 'go to' treat for parties and special occasions.
Which place is that? I also live in Denver and I'd love to check it out!
ooh where? i'm also in denver 💗
やっぱり好きな音😊❤️
木のフォークじゃないの本当に嬉しいです！お皿とフォークが当たるあの音も含めて「あぁ。私、今ケーキ食べてるんだ」と幸福を感じれるから本当に嬉しいです🥰
Making cakes like this, I always feel conflicted. So much effort to make it look pretty and appetizing even artistic, then you cut it up and eat it. Awesome recipe thanks. It's also amazing how this video is so simple yet had me hooked, with no background music and just pure silence, the sounds of the cutlery and ingredients being prepared are almost like ASMR.
Eating it is the best part though. You create a piece of art, take photos/videos, then you eat it rather than have it sit around to collect dust.
@@TCakes I love how you perfectly described my relationship with children
@@loskrem excuse me what the fuck
@@loskrem LOOOOL
@@loskrem I w h e e z e d
えもさんが作るカスタードクリームのシーン何故か昔から好きです
わ〜…今回もこれまた美しい…！✨
いつもえもじょわさんのおかげで知らなかった可愛くて美味しそうなスイーツが知れて幸せです🥰
You did a great job of this cake. There is no need for us to get so touchy. Many are jobless and have all the time in the world to take out their frustrations on the least important things in life. Let’s not find fault with people for trivial things. We have better things to do.God bless you all out there.
Fun to watch! But in Swedish Princess cake we have raspberry jam and we cover it with green marzipan.
Yeah i wonder where the marzipan was
Yeah I was wondering where the green was
The Norwegian one is white.
And no gelatin in anything, that changes the texture. Also no mascarpone and not a fourth layer of cake…
He says something about that in the subtitles, he said the sugar paste was easier to work with and he wanted a white cake instead
In Vietnam, it has a bit similar cake called "Bánh Phú Sĩ". However, the inside of the Swedish Princess cake looks more delicious.
I'm Vietnamese and I didn't even know that that cake existed
@@Rosanilla me neither lol
Really!? "Bánh Phú Sĩ" is common in Vietnam. I can easily buy it in any bakery stores.
@@ariyukigrey647 prob bc I never bother to ask for it, and I've never seen anyone around me eat it
Vietnam is my second home, I have lived here for a long time. In Vietnam, this cake is called "Phuji sponge cake". I tried the pandan leaf flavor, it was great. Young people here are also very popular. The food in Vietnam has been a part of my memory, even though I have not been back here for a long time.
It's a beautiful cake ☺ You should definitely try and make the traditional marzipan cover, it tastes much better than sugar paste and has a lovely soft and almost warm texture when fresh.
Seconding this!! The marzipan is so crucial to a traditional Princess cake!
Edit: not to say this cake isn't wonderful, OP did a beautiful job and I bet it tastes as good as it looks
Unless of course you hate marzipan
@@Sisterfifi THIS IS ME, I HATE MARZIPAN. To me it is absolutely disgusting
This really looks like a beautiful representation but as a baker from Sweden I'd have to say; many things aren't actually how we would traditionally make it, for example, we wouldn't normally use gelatine in our custard cream, and the same goes for the sugar paste, we cover all of it in marzipan. But I do appreciate seeing your take on this wonderful cake that we all love in Sweden. ♡
(key word: traditionally)
Swede immigrant here, honestly I'm happy people are even making this, just gives us more representation.
About the gelatin in the custard cream, I believe that's more of a cultural difference. Some Japanese recipes do use gelatin for custards, some don't.
As for the marzipan thing, yes it's different, but it's not always readily available in other countries. I can't know if they have it in France, but maybe he just prefers the taste over marzipan. At the end of the day, it's more important we're all baking and having fun, sharing our variations of recipes depending where we live and what's available, rather something being accurate. Then it becomes boring if everyone follows the same tradition over and over. (I personally don't mind sugar paste over marzipan, sometimes it's nice if someone does something different)
He says in the description box that he puts gelatin to prevent the custard cream from being too soft after mixing it with a whisk so that the decoration process can be a bit easier to handle.
@@neccosan Then maybe just not call the video ”How to make a Swedish princess cake”. There is no way I would call it that. To many things differ from a true Swedish princess cake.
@@neccosan just fyi we have marzipan in France, it's called pâte d'amande 🙂 sugar paste is a relatively new trend because of social network unfortunately (because it's really awful).
you can NOT change so many elements and call it a Swedish princess cake 🤨
This is not the traditional Swedish Princess Cake recipe.
I prefer to experiment with my ideas rather than follow a traditional recipe.
I am not denying the traditional recipes.
Traditional recipes are adapted to different countries around the world, arranged by new generations and various people, various cultures.
Cooking should be more about freedom✌
BUT this isn't a traditional princess. cake.
I agree. Recepies evolve over time through trail and error. I doubt someone woke up one day and invented the Princess cake and nothing ever changed since then. Kudos to a great video showing your take on a Princess cake. Looks fantastic.
(Personally, I would have stuck with the marzipan though, just saying 😉)
As a Swede I just wish you would have put that this was your version in the title. I will try it with mascarpone next time because it sound good, but the changes you have made makes it not a princess cake at all. Just a normal cake. The prinsess cake is marzipan, whipped creme and raspberry jam. This has neither so please dont call it princess cake.
Well, no. THAT is cultural appropriation, too.
@@esbergstrom451 I agree with you. The first person to make the original princess cake is very great.
And it's totally normal if the cake I made with different ingredients doesn't look good to people in Sweden.
I'm Japanese, and Japanese food is also made with ingredients and shapes that would be impossible in many other countries.
I live in France, and French food in Japan is sometimes made with improbable ingredients and processes.
Because the chefs make it to suit the people of that country.
I believe that while it is important to pass on traditional recipes, it is equally important to arrange them.
Ohhh ...soo agree...!!! When I want to know how to make a recipe, I look many videos about it. Each have diferent ways to do the same dish. So, I follow no one, but use a little of each....!!! 😁😉😋
雪見だいふくの元締めみたいなケーキですね
笑った
いつもいつもこんな可愛いものを生み出して…！！！！！
美味しそうだなぁ今回もぉ！！
今年はクリスマスケーキ予約してないのでえもさんのレシピ本見ながら家族みんなで食べれそうなケーキ作ります🥳💕
🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷
Ok so guys, before u Swedes judge this video, look at the subtitles, he already says that the official princess cake has marzipan on it
I find it so interesting how so many recipes are made with what are pretty much the same ingredients
Something about ASMR cooking is just so relaxing
This is not ASMR at all, it's aggressive.
@@Silenceeify ASMR can be aggressive, there are many types
小学生のころニコニコで寝る前に見てだからえもじょわさんの動画見るだけで寝れるようになった🙆♀️
Everything you make is a piece of art! So elegant, simple, beautifully hypnotic to watch!
Another fun fact, In sweden during halloween we sell princess cakes shaped/decorated like pumpkins or ghosts.
I love the Swedish version. Green marzipan to cover and whipped cream instead of mascarpone. We don’t get it often here in Scotland, so it’s definitely a treat.
えもじょわさんの手が好き…美しい…料理が込になると芸術…
👁️💎
わかる
I love how quiet your mixer is!
動画上がるのを楽しみに待ってました！！
見た目がすごくきれいなケーキ…！
食べるのがもったいないくらい、まっしろでスムースな表面がたまらんですね
Y'all the person DID say this wasn't a traditional recipe, it's more about the freedom in cooking. Turn on the subtitles @ 9:01
カスタードクリームを冷やした後にぐにぐに混ぜるところが個人的にツボw
ほんとに作業中の机が綺麗…
職人だな
12:40 ほわぁぁぁ…///
柔らかぁいのにゆっくーり入刀する感じ
たまらんです！！！♡
えもじょわさん！！！！！！あなたがお元気ならもうそれでいいです！！！！！！！！！動画うpありがとうございます！！！！！！！！ありがとうございます！！！！！！！！！
Animeeee
スウェーデンのプリンセスケーキ、私は甘くて苦手だけど、スウェーデンの製菓専門学校で何回も練習しました！今回えもじょわさん初めて作っただなんて思えません❤️さすがです💕えもじょわさんが作ったケーキなら食べたいです😋
My grandmother was a garde-manger in north of Sweden. She always made the sponge cake in advance and let it dry out a bit. Then she wet he cake with things like strawberry or raspberry juice, depending on what she felt for.
Thanks for this great demonstration of wonderful cake skills just before Christmas. Have great holidays.
Omg this cake is so good I remember when I went to eat at Ikea when I was little I always took a princess cake, so much memories 😋
Well you didn't eat this cake since this isn't a swedish princess cake.
@@MyOnlyFuckingHope so it’s not “traditional,” who cares? Princess cake is still it’s closest equivalent so it’s basically princess cake. Y’all foodies and your culture gatekeeping…
@@z0is0i with the sugar paste it's quite away from princess cake, because the special thing about the latter is the marcipan
Gracias por compartir sus conocimientos, su trabajo es impecable y además nos enseña a usar las manos para elaborar los adornos, como las flores, sin necesidad de usar implementos
スウェーデン人がプリンセスケーキのことを話していて気になっていたからすごく助かる！！！
スウェーデンにはこんな素晴らしいケーキがあるのか🥰えもじょわさんがつくるからこそか！
😎
シュガーペーストをかぶせた時の切り落としたﾋﾀﾞﾋﾀﾞがドレスの裾のように見えてそれだけでも可愛いケーキと思えました😄
バラも綺麗で感動しました！
貴重な動画をありがとうございます！！
Как всё чётко, аккуратно! Работа мастера завораживает! Браво!
初めてのマジパン細工であのバラはもう才能
おすすめにでてきたから久々に見たけどやっぱり落ち着くすき
I'm so glad I found this channel 🙂🙂
Uff!! His fingers!!!!😍😍 I fell in love with his hands💜💜😘
So beautiful and so elegant! Your precision is surreal!
お元気そうでなによりです。真っ白で素敵なケーキですね！
昔スウェーデンに住んでおり、プリンセストータが大好きでよく食べていたのでとても懐かしいです♥
I'am amazed how the table is perfectly clean!!! Not a spot of flowr, or anything!!!😱
Sifted flour 1:39
@@JMac-27 🤣 whish I can send you a picture of mi kitchen, when I'am cooking...🙄😂🤣🤣🤣
@@aliciamesa5382 i can understand you 😂
えもじょわさんの動画久しぶりに見に来たんだけど、相変わらず美味しそうだなぁ…
固形も液体も全部g表示にしてくれるあたりめちゃくちゃありがたい
華やかで清楚で、まさにプリンセスのようなケーキですね！
赤い花は、黄色い花芯をつけたら八重咲きの椿のように見えそうです。
デカくてオシャレな雪見だいふくのよう。
これは美味しそう。
إنّ الصلاة على النبي تُهدى بعشرةِ أمثالها،
اللَّهُمَّ صَـل وسلـم عَلى نـبينا مُحـمد ﷺ💕
This cake has got me feeling some kind of way!
いつも思うんです。えもじょわさんの作っているのはもはやスイーツではなくて、芸術なんだと。
こんなに可愛くて斬新なケーキ、食べちゃうの勿体ない！ナイフを入れた瞬間「あぁぁぁあああ～～❤」思わず叫びました…
Not only are your cakes gorgeous, your hands are so pretty too.
エモジョアさんのビデオの画面をタッチするとこのケーキが家に届くような技術ができたら良いのにぃ😍
그냥 케이크도 아니고 공주케이크라니! 너무 이뻐요!! ㅠㅠ
Omg I love princess cake but I absolutely hate the taste of marzipan so I take it/pick it off when I eat the cake but using sugar paste makes it so I don’t have to take off a layer and I don’t have to deal with the lingering taste of marzipan! Thank you for this recipe!
薔薇綺麗……
You're a legend! My kitchen counter would be a disastrous mess.
ほんと綺麗！シュガーペーストのケーキって美味しい。とろっとしていて名前ほど砂糖って感じじゃない。
ケーキで球形作るの上手すぎるし薔薇綺麗すぎるし…これがプロか…(震え声)
Ah Emojoie, it's always nice to watch your videos :)
La verdad no se mucho de repostería pero esto se ve muy rico y se ve súper limpio ahora me dio hambre xd
ブリティッシュベイクオフで見たやつ！
無駄がなくてステキ
0:30 卵白を泡立てる時の音、ｺﾞｶﾞｶﾞｶﾞｺﾞｺﾞｺﾞ…みたいな多少の騒音が来るとばかり思ってたからあまりに静かでびっくりした。美しい…
Have no idea how this got into my recommendations but I'm glad it did.
スウェーデンでプリンセスケーキ食べましたけどめっちゃ美味しかったので動画を見て自分で作りたいです♪
スウェーデンでみたいプリンセスケーキは水色とか緑とかカラフルだったですが〜シンプルな白も良いですね！
I desperately want to make these, but fondant is literally my nemesis
You can replace the fondant with marzipan. That’s how it’s usually done in Sweden.
Swede here. I like that you wanna make our special Swedish cake, but here are a few things to make it more authentic: raspberry jam instead of strawberry, and both the custard and the cream are too thick and sturdy. This should be a cake of total fluffiness. And last: the cover has to be made of (preferably green) MARZIPAN, which actually contributes with flavour! :)
What flour do you guys usually use
@@dhwneeamor7258 Normal wheat flour...? Maybe professional bakers use some special kind, but 'normal' people use standard wheat flour.
In Sweden you would never use sugar paste though, it’s always marzipan.
ummm que rico se ve este pastel !!!!! disfrutando una buena taza de café y con una buena canción de mi grupo favorito ABBA , Fernando !!!!! felicidades 👏👏👠💚💐
Это великолепно, сам создавал торты. Это сложная работа 👍 кондитеры меня поймут.
Yup
Скажите пожалуйста как специалист, а обязательно добавлять в заварной крем желатин? Я поняла, что он добавил крахмал. Возможно этого достаточно?И еще-сливочное масо возможно не растапливать, а взбить размягченное?
И еще вопрос-где взять марципан? Нигде в продаже не видела? Возможно, он сделал его сам, используя миндаль и сахар? Но приготовление марципана-это искусство! Сделать это нелегко.
@@ДанаСкалли-й6п крахмал даёт более нежную консистенцию . А масло лучше размягченное будет пышнее. Но до специалиста мне далеко я рядовой 😁А марципан тоже сами делали.
@@Po_gribi_s_Yurikom Спасибо! Желатин я бы не добавляла. Заварной крем со сливочным маслом-то что надо.Марципан, как здесь пишут, должен быть в качестве покрытия вместо сахарной глазури.Вероятно, это дает оригинальный вкус. Но автор, конечно, имеет право на свою интерпретацию.
初めて見ました！
こんなケーキ🍰
かまくらのように見えてとても可愛い
イチゴジャムとカスタードが組み合わさっているなんて…！もう美味しい！
プリンセスケーキって名前と見た目も素敵
ブリティッシュベイク
オフで初めて見たケーキ
を動画で見れて感動です❤🙏私も作ってみます。
待ってました！
Un bizcocho realmente bonito, daría pena comérselo . FELICES FIESTAS A TOD@S.🤗😘
第一次看到瑞典公主蛋糕，明朗淨白典雅，雖不知道這款蛋糕的典故，但還是謝謝分享製程。
Only delicate hands can do this. Applause for that 👏
Wow that is beautiful.
めっちゃ久々のエモジョワさんや〜❤️🔥❤️🔥
I loved this instruction video - thank you for showing us this lovely recipe - wishing you a Happy New Year!
美しい……芸術ですね……
お久しぶりです！今回も見た目から美しいです✨製作、編集、投稿お疲れ様です〜
J'aime beaucoup bravo et merci pour la recette 👍👍
プリンセスケーキ、すごく美味しそうです。😆😄😆😄
People!! Stop complaining that he’s not using marzipan for the cover. As someone who is allergic to almonds this is a brilliant substitute! (Minus the marzipan rose)
ニコニコの方で見ていましたが相変わらず見事なお手前
菓子は特に好きと言う事もないのですがいつも見入ってしまいます
動画待ってました🥺
見るだけで幸せな気持ちになって心が洗われた気がします☺️
クリスマス前に素敵な動画をありがとうございます✨🎄
今回も綺麗な断面までありがとうございます😊
薔薇の花は作れる気がしませんがチャレンジしてみます♪
手が職人って感じでカッコイイ
シュガーペースト被せた後、余った部分切り取らなくてもてるてる坊主みたいでかわいい
Espectacular y precioso resultado...Una obra de arte. Has de ser Profesional en la materi, pues eso no lo hace un aficionado en la cocina... Mi enhorabuena...!!! 👏🏻👏🏻👏🏻
Qué envidia..!! Me gustaría saber así. Gracias
It’s recommended to add powdered sugar on top before the rose, it both give a good feeling and makes you feel the dry taste of sugar paste too much.