I ABSOLUTELY agree with you. I've spent the past week watching ALL of Jamies videos. He's so dedicated and NEVER gives up. When I need a laugh... He's my go to MAN! I even copied Jamies reaction to tasting MATCHA. TOO FUNNY. 😂Keep it up Jamie. PLEASE!! ru-vid.comUgkxAG4V9c3BaRVtv9301skAWFNmQzlXfGE9
I LOVED the white streaks! The whole cake looked gorgeous! If you ever make one again, don't keep fixing "mess ups". Those mess ups are usually look great. The first white streaks you put were looking awesome in my opinion. 🙂
I have noticed that a lot of people in cooking videos mix butter and sugar together but they don't cream it , i.e you're supposed to beat the two ingredients until the sugar is dissolved and it becomes lighter. This is what I learned in cooking class re 'the creaming method'.
Amazing job Jamie! That first pour of the glaze was definitely a mirror! You've made me want to try it. (still get nervous when I see you with a piping bag)
How can you create this masterpiece and not think of using a wine bottle for a potato masher We were screaming at you....????When you cut the cake and took out that piece my husband and I stood up and cheered and clapped and didnt stop until you ate the first mouth full. We ran those seconds over and over Every one of your you tubes are Julia Child meets Saturday Night Live.
Looks like sphere at the right angle due to the colors and lighting I thought I couldn’t eat it because that way more sugar then I would like but LQQK’s quite good on the presentation - well done 👍 Overall 8/10 score from looking through my iPad
I have a recommendation for you! not sure if you will even see this comment, since it is such an old video! In both these old videos, and new videos, I noticed you just haphazardly cut circles for the bottom of your baking pans. instead, try folding the piece of paper in half, and half again, and half again... as many times as you want(I usually do the 3) you should be left with basically a point/triangle, except you still need to cut the base. flip ur pan upside down, hold the point you mad in the exact center of the pan. cut the "base" of the triangle paper, to match the edge of the bottom of the cake pan. when you unfold the paper, it should be nearly exactly the size of the bottom of your pan! I use that trick every time. it works a treat. hope you see this, and hope it helps! ❤️
For people thinking 33C isn't hot - in London our architecture is not designed for hot weather, houses are often brick which retains heat, and no-one has air conditioning.
Ok, that cake looked super cool when you cut into it! Also, next time you do stars, if you use your fingers to pull back the bristles of the paintbrush and let them go kind of like if you were flicking paint in someone's face that works better! Kind of hard to explain but know what I mean?
Quick tip for you if you live in ha humid place after beating the frosting put it in the pipping bag and put it in the refrigerator for 5 min it will be better
Look at this cake! In case you missed it, this cake is a map of the solar system! Space Cake! Space Cake! Galaxies and planets, comets galore , made from Cake and frosting! You will any some more... Space Cake!!! Space Cake!!!
That's a bit boring.....but it might be fascinating to see all 4 3 in one video step by step comparison. British Scones , American scones and American Biscuits!
Take the paint brush and get just a little paint on it and then tap it on the back of your hand while the head is about 8 inches from the cake to get small stars.
that must have been a very sweet cake Jamie...with the corn syrup the white choco and the condensed milk...oh wow blood sugar over the top...lol I am still trying to evaluate that frosting....much too runny. ♥ Jamie I can hear the similarity in our verbiage...lol as we grew up in same general geographical vicinity. hahaha
corn syrup is banned in Australia so wouldn't be surprised if it's banned where you are/were. I feel sorry for people in the US where there is no golden syrup. The taste is AMAZING.
7:35 ... but white chocolate doesn't have any cocoa solids? that's what makes it white chocolate. after a bit of googling, it seems couverture chocolate for regular chocolate has added cocao butter and maybe emulsifiers, while coverture white chocolate is milled so it will have a finer texture than regular white chocolate.
Hey! Love the concept of your videos. I normally don't comment but figured I would let u know that there are a couple of things that could maybe help your channel grow and have people more glued to what you're doing. Not that I'm an expert or anything lol. Baking is a very precision based activity. I would definitely enjoy the process a bit more of watching you make desserts if you were a bit more delicate (cut circles the size of the pan, have a cleaner space, not throw pans and ingredients, etc.). No hate at all! Just thought maybe it would help. :)
I hear ya and thx for the feedback.... This is as an authentic an experience as I could make it. I start off trying to be as neat as I can be, but that unravels as the recipe goes along. I honestly don't know how I'd finish any of these cakes the "delicate" approach and I'm not interested in putting on a baking charade :)
He throws them in the air and catches them. Cuts the throwing out. It's a pretty classic editing trick. The vast majority of the time, if a youtuber catches something, they threw it to themselves.
