Hi Michael, You are genius! I am sure you have a good heart too as you are so generous to share all your recipes with us, not many people are willing to do this. I have been cheated by many fake recipes, wasting my time and ingredients! Thank you Michael!
yeah youre right its like watching movies during charlie chaplin time,but if you are demonstrating something you need also to talk so that audience can understand well, specially in baking ,if you buy a book for baking you cannot do the same as they shown in picture/ because they dont include the technique for ex, the book doesnt say dont open the oven withien 30 min specially for chippon or sponge cake etc, result the cake doesnt rise up
Romeololo andrade some cooks in here talk like you say and are very informative and not annoying, Chef John and Joseph Thomas are two of my favorites. But you will notice that there are now more and more talented people like Michael Lim who are so skilled at their craft that they can demostrate it without speech. Home Cooking Adventure is another channel that does speechless demostrations =)
I love all of your recipes (: I'm not a fan of american style cakes (too sweet) I like the European style cakes more like this one. Very happy to find your channel!
Dearest Michael, I have to say that your cakes are sinfully delicious looking and once my kitchen is done being renovated, I will have your cakes baked every week, we’ll probably twice a week. I do fear that my Doctor may get upset with me for gaining weight although, I know he won’t mind it at first but two cake desserts per week does put on the calories. Oh well 😔Thank you for your beautiful recipes and I wish you Happy Baking!!!
Made the mascarpone whipped cream frosting today n it was perfect. Will make all your recipes one by one. So far this is the second one I m trying n obviously turned out too good. Thank you Michael lim 🙂
me gusta mucho tu trabajo, excelente, he hecho algunos de ellos y créeme me dejan muy satisfecho, se k a lo mejor no me vas a entender, peto yo creo k hay k reconocer el trabajo bien hecho de las personas, saludos desde Chihuahua México
I like how he's a silent Teacher...I gain a pound just watching his video video's, I'm not a sweet eater, watching this makes me want to bake up a storm...do yo thing boy.😆
Hi, awesome recipe! Can I use Cream Cheese to replace mascarpone? Also, can you make another frosting/ icing recipe that's light and good for piping flowers? Thanks!
I have just made this beautiful cake I had a real job trying to purchase the physalis fruit but eventually managed to acquire them I just had to finish the cake-like yours Michael and it tasted fantastic I wish I could add a photo Michael for you to see it's just like yours. Thank you.
Hi ! Michael,I don’t have a gelatine like the one you use,can I use the brand Knox gelatine,if yes,how many grams and how to use it,do I need to melt the gelatine powder before to put it to the mango,hope to hear from you soon,many thanks.
I love the use of mascarpone cheese with cream. When you use frosting between the layers, it looks soft and runny. But when you do the rosettes, it looks perfect and holds the shape well. Just want to ensure, are both the same ?
Cecilia Torres las recetas del pastel de michael están de bajo del video donde dice limón sponge recipe leda al link y la en cuentra. Espero te allá ayudado
I want to make this so bad but I’m nervous because I heard that if u mix mascarpone for too long then it’ll become grainy in texture. Did that happen to you at all when you ate it??
Good Afternoon, I tried to find sheet gelatin but only I found "power". Could you tell me if there is a conversion to use power gelatin? By the way I baked coffee sponge cake and sponge cake and my boyfriend and his family fall in love with me 😍😍 more or maybe they fall in love with your cakes. 😂😂😂 So glad to find your channel. Thanks God for that!! 😄
One of the viewer called N. Ibarreta has posted this! 1 sheet gelatin = 2-3g powdered gelatin, or approx 1 tsp 3 1/2 sheets = approx 1 envelope Knox gelatin 4 sheets = approx 1 Tb powdered gelatin They require different treatments to work properly. Sheets to be softened in cold water and then heated, while powdered gelatin can just be sprinkled over a liquid to bloom. Gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften, I am used to using powdered gelatin because gelatin sheets in my area are very rare to find, only on availability. I hope this info helps. I hope it helps. Good luck and success.
Hi Michael, You are genius! I am sure you have a good heart too as you are so generous to share all your recipes with us, not many people are willing to do this. I have been cheated by many fake recipes, wasting my time and ingredients! Thank you Michael!
💞
What a clever and foolproof way of getting flat smooth cream icing!! I have not seen this method anywhere else. Thanks Michael!!
I love that he doesn't talk. So many chefs talk and talk...
yeah youre right its like watching movies during charlie chaplin time,but if you are demonstrating something you need also to talk so that audience can understand well, specially in baking ,if you buy a book for baking you cannot do the same as they shown in picture/ because they dont include the technique for ex, the book doesnt say dont open the oven withien 30 min specially for chippon or sponge cake etc, result the cake doesnt rise up
Romeololo andrade some cooks in here talk like you say and are very informative and not annoying, Chef John and Joseph Thomas are two of my favorites. But you will notice that there are now more and more talented people like Michael Lim who are so skilled at their craft that they can demostrate it without speech. Home Cooking Adventure is another channel that does speechless demostrations =)
L S I second agree with you !
Low tide make sponge cako
+Romeololo andrade
Micheal is better off just like this. *NOT TALKING!*
The more you talk, the more you unnecessarily expose yourself to *airheads!*
Finally a beautiful delicious cake that isnt tres leches thank you .
I love all of your recipes (: I'm not a fan of american style cakes (too sweet) I like the European style cakes more like this one. Very happy to find your channel!
I am glad you like it. 😊
Was looking for that perfect frosting, all your receipies are such a pleasure to watch as well as try. Loads of love and thankyou
Joy..❤
Dearest Michael, I have to say that your cakes are sinfully delicious looking and once my kitchen is done being renovated, I will have your cakes baked every week, we’ll probably twice a week. I do fear that my Doctor may get upset with me for gaining weight although, I know he won’t mind it at first but two cake desserts per week does put on the calories. Oh well 😔Thank you for your beautiful recipes and I wish you Happy Baking!!!
Made the mascarpone whipped cream frosting today n it was perfect. Will make all your recipes one by one. So far this is the second one I m trying n obviously turned out too good.
Thank you Michael lim 🙂
So so relaxed when I'm watching micheal bake ummm lovely 😘😘
I am watching this video until my sponge cake is baking .
Always ,Thank you so much 😄
The cake was made with full of love....I am going to make this for my mum birthday tomorrow, thanks...
me gusta mucho tu trabajo, excelente, he hecho algunos de ellos y créeme me dejan muy satisfecho, se k a lo mejor no me vas a entender, peto yo creo k hay k reconocer el trabajo bien hecho de las personas, saludos desde Chihuahua México
Greetings from belgium, chihuahua Mexico. 😃
wow this looks amazing!!!! 😋😋😋😋
thanks for replying Michael, you are cake perfectionist🎂
perfectionist 🌹cake man of the world 🌹God bless everything to you mic..
Thanks. God bless you too. 😊
Michael Lim 🙏🙏🙏🙋👍👍👍👌👌👌👏👏👏👏👏👏🌸🌷🌹🌻🌺🍀very very good. tnkiyu veri mach
فكرة جديدة وجميلة في تزيين الكيك ...والله مبدع...سلمت يداك👍👍👏👏
Thank you. 😊
Fabulosa torta, gracias,!Provocativa.! Saludos desde Venezuela 🇻🇪👍👏😊
Love that step by step no rush baking technique
I like how he's a silent Teacher...I gain a pound just watching his video video's, I'm not a sweet eater, watching this makes me want to bake up a storm...do yo thing boy.😆
Спасибо большое Вам за крем и бисквит лимон, тортик просто очаровал всех. Нежный, вкусный 🥰🥰🥰🥰🥰
Hi, awesome recipe! Can I use Cream
Cheese to replace mascarpone? Also, can you make another frosting/ icing recipe that's light and good for piping flowers? Thanks!
oh my god, thanks very much for your videos I simple love them. Greetings from Latin America. I love asian bakery, is the best!
Thank you and greetings from Belgium. 😊
good work man I'm impressed.
Talk or don't talk doesn't matter. Everybody different. Thank you so much ❤️😊 for your recipe.
Bravo, super, thank you for sharing your great recipes and videos with translating to English 💯👏👌💜
Nothing to say just wonderful 👏🏼💕
Thank you very much, this is the art and good taste that I always wait recipes I wish you every success and luck
Wish you success too 😊
i am from iran , and i am happy found here , i did downloand some your video , thank you
Hi Michael just wondering how long will this frosting hold in room temperature and will we also be able to pipe a flower with this ?
Thank you for sharing your wonderful cake decoration style. :)
hola esta hiper hermosa y se ve deliciosa muchas gracias. Por compartir tus conocimiento. Con todos nosotros.michael
Bravooooo!👏🏼👏🏼👏🏼👏🏼👏🏼
Lindooo!!
Belíssimo mesmo!😋
Your techniques are the bomb!
Hello, delicious recipe! Can I make this Mascarpone whipped cream about a day ahead of time?
Recepti su vam odlični samo na koliko ste dijelova prerezali biskvit.Pozdrav iz Croatije 👏👏
Thank you so much i have your recipe for sponge cake and i am going to try this one
I have just made this beautiful cake I had a real job trying to purchase the physalis fruit but eventually managed to acquire them I just had to finish the cake-like yours Michael and it tasted fantastic I wish I could add a photo Michael for you to see it's just like yours. Thank you.
You can always post your cake photos on my Facebook page facebook.com/belmerlion . Looking forward to look at your beautiful cake.
@@michaellim I have just sent my cake photo to your facebook page Michael. hope you like my effort to copy your cake.
I can not wait to make it ...Thank you Michael....
Hands of gold !!!
Se ve muy delicioso, disculpa mi ignorancia, ¿la fruta que lo adorna que es?, gracias por compartir tus recetas, saludos desde La Paz, B.C.S. Mexico
I love the way you demonstrate your receipe.👌👌👌👌👌
Hi ! Michael,I don’t have a gelatine like the one you use,can I use the brand Knox gelatine,if yes,how many grams and how to use it,do I need to melt the gelatine powder before to put it to the mango,hope to hear from you soon,many thanks.
I love the use of mascarpone cheese with cream. When you use frosting between the layers, it looks soft and runny. But when you do the rosettes, it looks perfect and holds the shape well. Just want to ensure, are both the same ?
Yes both are the same. I don't see is runny.
Thanks for your response.
I love all Ur recipe's it's very simple n tasty Yummmmy...........😘😘😘😘😘😘😘
Thank you. 😊
That's beautiful. Does mascarpone frosting wilt?
عاشت الايادي 👍👍👌👌👏👏😋😋💐💐💐🌷🌷🌹🌹
Hola buen día espero ayas tenido una feliz navidad y q tengas un gran año. Se ve sabroso DIOS T CUIDE Y T PROTEJA AMIGO.
Thank you. Merry Christmas and a happy new year to you too. God bless you. 😊
Love your techniques, make life much easier. Thks for sharing! Happy New year 🎇🎇🎇
Happy 2017 😃😃😃
Hi Chef, if there is have leftover frosting how long it can stand on the fridge? Is it better to put it in the fridge or freezer?
hi Michael i love this cake but i have a question how can i make plain glaze that will be clear? Thank you
❤thank's for ur recipe
thank you for sharing
my wife so happy...
ur recipes tooo gooodd. ..we love it😘😘😘
You are welcome. 😊
hey can you please show us Swiss meringue butter cream recipe.... waiting
There's a very good one at the Chanel prepy kitchen.
Hi, Michael. The whipping cream that you use in this video is a non dairy OR dairy one?
You are the best 👍🏻👍🏻👍🏻
Yummm super 🙏🏽🙏🏽🙏🏽👍👍👍👍👍
MashaAllah awesome 😍
😃😃😃
Un grand merci pour vos efforts
Thank you. 😊
stp michael lim Recette du biscuit joconde pour opera
Michael Lim brownies
Hello, would you tell me a recipe for the best coffee frosting, thank you.
Hi Michael, may I know what pipping tip are you using? TIA
Amazing 😉
Wow...eager to try this recipe.Happy New year Michael.
Happy new year Thanga. 😊
Hello Michael
Just one quick question can we use agar agar instead of gelatin if yes then what will be the quantity of agar agar
Excellent job congrats
You are awesome! Thank you for sharing💕
hello Michael, can you tell me which cream are you using?? or the brand name. where can I get in UK??
Every country has different brands. The Whipping Cream must contain 40% fat.
Asda double cream is perfect 👍🏻🥰
Should Mascarpone be on room temp and whip cream be cold? Or other way round?
hey mike, i can just use regular cream cheese right instead of mascarpone?
Please bare in mind, mascarpone and cream cheese has a different texture. I am making a video now for the cream cheese frosting.
Beautiful
Hi I need your advise, I did the same frosting but turns out to be runny. thank you
wow i wanna try to make this yummmmmy!
😊
Hola no hablo ingles me encantan sus videos estoy viendo un cke de cumpleaños pero el pan como se hace ?
Cecilia Torres las recetas del pastel de michael están de bajo del video donde dice limón sponge recipe leda al link y la en cuentra. Espero te allá ayudado
Nice👌
Wow love it
Thank you for your reply 👍🇲🇺
Hi michael. Ur recipies are awsome. Will u please tell me the recipie of mascarpone cream.
Please watch my other birthday cake videos on my channel for the cream recipe.
Michael Lim thank u so much
S it compulsory to add double/whipping cream?
BUONISSIMA E BELLISSIMA !!
Beautiful!👍
I want to make this so bad but I’m nervous because I heard that if u mix mascarpone for too long then it’ll become grainy in texture. Did that happen to you at all when you ate it??
beautiful cake ..😍
Thank you. 😊
Awesome
Please guide me my daughter birthday is coming which bake and frosting
Thank you for sharing the recipes😉
You are welcone. 😊
may I know which brand of stand mixer ur using
Domo.
Hi... please suggest the nozzle size for this swirls
Perdón pastelero y no se si repostero, él es el mejor Saludos
How to make this stable on humid weather?
what is the machine you are using? can I use it in whisking the cake ingredients?
thanks for sharing :)
Which machine are you Referring? The stand mixer or the food Processor?
Superb!
My Friend look delicious!
Thank you. Happy 2017. 😊
Good Afternoon,
I tried to find sheet gelatin but only I found "power". Could you tell me if there is a conversion to use power gelatin?
By the way I baked coffee sponge cake and sponge cake and my boyfriend and his family fall in love with me 😍😍 more or maybe they fall in love with your cakes.
😂😂😂
So glad to find your channel.
Thanks God for that!! 😄
One of the viewer called N. Ibarreta has posted this!
1 sheet gelatin = 2-3g powdered gelatin, or approx 1 tsp
3 1/2 sheets = approx 1 envelope Knox gelatin
4 sheets = approx 1 Tb powdered gelatin
They require different treatments to work properly. Sheets to be softened in cold water and then heated, while powdered gelatin can just be sprinkled over a liquid to bloom.
Gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften,
I am used to using powdered gelatin because gelatin sheets in my area are very rare to find, only on availability. I hope this info helps.
I hope it helps.
Good luck and success.
Michael Lim sweet!! I'll try. I have saved recipes I want to try it from your channel!!
I like ur all vedios....😍😍😍
Amazing!!!!
Whats that the yellow thing like marbles?
انت شيف اكثر من رائع ياريت تحاول تعملنا وصفات حلويات شرقيه
any ideas on how u can make glaze from agar agar? or vegi gelatin?
ibtesam bloch u can buy the halal gelatine on ebay. It's inexpensive
Will cream cheese work for this recipe instead of mascaporne cheese??
wow wow
looks delicious
Thank you. 😊
Thzzz. Mike I tired thizz cake came out very well thankzzzzz lotttttt....plzzz upload red velvet birthday cake ....
Would you mind to let me know,where I can buy mascarpone?