I just made this TWICE! The first time it got a bitter undertone. The 2nd time was PERFECT! The trick is not to wait until the amber colour is throughout. Once it starts to show and amber colour, I turned it off and as I added the heavy cream, it continued to darken. This worked for me.
Hi Lyana! So glad to hear it worked out perfectly for you the second time around! And yes you're absolutely right - you don't want to let your sugar mixture become too dark otherwise you'll get that bitter undertone :)
Hi there thanks for your videos you explain things really well and I successfully used your vibrant coloured butter Icing tip last week for my grandsons birthday cake!! I make caramel all the time but I’ve never add butter. What is the benefit of adding butter? Does it make it more spreadable for cake filling? I’m really curious 🤔. Thanks MK
Hi Eleanor! So glad to hear the bright buttercream hack worked for you :D And yes the butter helps the caramel stay more smooth so it doesn't become very hard, but also adds to the flavour and colour too :)
Hi, thank you for you videos, well explained and helpful. With the chocolate ganache, how to prevent it from hardening when you put the cake in the fridge during the process of crum coating?
I usually need make my cakes a week or two ahead of time and then freeze them. Can you freeze these fillings? Your cakes are so beautiful and perfect! You make everything look easy!
Hi Dana! Aww you are too sweet thank you so much :) and good question! I've never actually frozen any of them before but I know you can freeze the ganache and caramel. The raspberry jam I'm not so sure about sorry!
@@hamzaelaloui2070 what do we do to keep it a bit liquid? I had seen a cake which had chocolate filling in the middle and when the cake was cut, the filling came flowing out. I wanted to make one like that
Hi Rani! As the other user has kindly mentioned, it will firm up in the refrigerator. If you want it to be more liquidy, then once it has thickened up, simply add more heavy cream to the mixture until you reach your desired consistency :)
Hey dear m ur fan from pakistan plzz guide more n also write quantity with things n recipes plzz n other substitute if that thing is not available here... Plzz put videos for bigner bakers with details plzz so we can learn from u ... plus guide me for which things can these fillings can be used except cakes also.. guide some fantastic toppings for donuts
Hi there! All the quantities are in the description box :) and these are great to use with heaps of different cake flavours! Will keep your suggestions in mind for future videos :)
But can I make it b4 the day I need If Yes ,how can I preserve it Also,how I get drippable consistently when it z cool. Cuz I know preserving it would make it cool and set
Ive been looking for a caramel recipe for a while. I love ur recipe however Im from the caribbean so i wont get the heavy cream. Is there any substitute for that?
