My goal in my videos is not to show off what I can do, but to encourage you to be bold and get rid of the things that intimidate my Bakers & home Chefs. Those videos that show you how to make, & decorate a cake in their 3 minute video explain NOTHING, its just a show off video. In the end, you're even more intimated. I say, let's get down to the nitty-gritty. I'll break it down so you actually get it. I don't want to impress you with what I can do. I'm much more impressed when you give it a try. Now THAT'S impressive. Be Bold, make mistakes, Have fun.
Finally!! A recipe for these tamale bites from Macayos. I have been searching and I'm so glad I sound you! Thank you for posting, I'm so excited to try these 😊
Thank you for this! I'm making my brother a cake for his bday and I don't trust my writing skills enough to try it with icing but I do have letter cut outs so I'm going to try this! I didn't have any regular marshmallows so I'm happy to have found this! I have just about a cup or so left of powdered sugar after making the icing and a jar of fluff! Yay!
Good morning. It looks amazing. Did your jam jell up well? You cooked it slow like you would preserves, but added a package of liquid pectin, like you would with jam. Im just curious how it jelled up for you. Im going to us you're recipe this week. Wish me luck and THANK YOU!
Not quite a jam, not quite a jelly a personal preference. I like mine, almost a thick sauce. You can cook it longer to jam up.. Either way this is so delicious. Happy baking my friend
Thank You Exactly the video I was looking for. You missed one little hint, How long do need to thaw the vacuum sealed slices? I assume you remove the slices from the vacuum sealed bag before you start thawing?
Thawing is pretty quick, depending on the size of the cake. You can just break the seal, it will thaw faster, or remove it completely if you want to keep the decorations just keep its loosely covered. Either way you'll have a delicious treat. Happy baking my friend
@@TheBijouBaker Thanks. Can we have some more videos please. I know your chamel will take off, I have already shown it to few people and they are impressed. Great Cook/Chef, Great presenter Thanks again.
Of great idea, I did that and it was a bit. I made sheet cakes, iced them, cut them in generous portions and wrap them verysnug individually (if you have stickers worth logo or website put that on the back to seal it. I had stickers of the flavors on top. Frozen this way you've got great stock and they do thaw fast. Happy baking my friend
You can freeze fur a month. The wrap will destroy the wiped cream decorations but aside from that make extra sure the paddock wrap is hugging Any exposed cake is closer and as tight as possible. I have frozen wiped cream cakes knowing I will need to touch it up when it's thawed
Baking at 350° for about 35 minutes or until the center is no longer jiggly. You can cover if you want but only for about 15 minutes but the time will need to be extended. I don't cover it because I like that little crust I get on top.
So sorry to bother you with questions but I’m really trying to use your recipe to feed a large crowd and can’t seem to get my cake to cook in the middle. You mentioned doing it in a half sheet aluminum catering pan. That’s what I am doing. Did you adjust your time or temp for that volume?
I don’t know if you are still monitoring this account but I’m having a heck of a time getting the measurements correct and the cook time and temp for a large chaffing pan. Mine just won’t cook through in the middle. You mention you do this. I’m doing 3X the measurements you show on the video. Hope you can help.
I love your smile and the way you talk is so soothing. I used this fondant recipe for my sons 2nd birthday cake and it was amazing! I'm about to make his 6th birthday cake this week and can't wait! Love your channel! Keep smiling and being you ❤
Can you please provide recipe measurements? Also, what type of Masa Harina do you use? White masa harina or yellow corn masa harina? Can you share the brands you use in this recipe? Thanks!
I'm a dyslexic intuitive learner and Denzel sugar made me think about Denzel Washington, I have never heard of Denzel sugar before! Then when you showed & shared Denzel sugar as "it's super fine" I laughed out loud coz I find Denzel Washington super fine 🤩 Ah, I'm now picturing a porch, stunning views, morning tea, your pumpkin pecan cupcakes and Denzel Washington stopping by to savor your super fine recipes 💜✨
So glad i saw your video!! I'm getting ready to make some, for the 1st time, for gifts next Christmas. I've done TONS of research and determined my plan of attack! I'm making it exactly like you do; if only I'd seen your video first! Thank you for sharing!!😁
I'm so excited for you. We do get intimidated by these things right? I swear it's the easiest thing to do in the kitchen with such high rewards. You won't go back. That reminds me, I'm down to 1 1/2 bottles I need to make more. Happy baking my friend
I would have liked to see a slice of the pie. It's important for me to know what the consistency is on the inside, of the crust, the filling, and the topping.
Oh I'm so glad that's the best news thank you. I always heard from couples who I froze their top tier of their wedding cake, who ate it on their 1st anniversary that it tasted the exact same as the fresh one. It's the little things right? Happy baking my friend 💕
What a treasure you are thank you so much I really appreciate you. I'm doing OK, struggling with the joy I think I've lost in baking. It's always been me haven but I've been doing it for over 40 years and I'm tired. More tired as I get older. Sheesh this getting older sure ain't for the weak
A trick to get things to pour out of your Pan nicely and not drizzle all the way down the side is to put a little bit of Olive oil right where you intend to pour from on the outside of the Pan and on the edge.❤
