I'm ALL for celebrating being perfectly imperfect (as well as your 1000 subscriber achievement - CONGRATS!!!) I believe part of your appeal is that you show everything regardless whether it comes out perfect or not. It helps the rest of us learn too! Practice doesn't make perfect - practice makes BETTER!!!
@@FarmersWifeHomestead the feeling is mutual! Recipes ARE forthcoming, migraines, car repairs/upgrades, and work have me busier than a one-legged man at a butt-kicking contest! I've a car show I'm trying to get ready for on the 18th (LMR Cruise-In at Texas Motor Speedway - we will actually get to drive the track! SO EXCITED!!!), and we're doing inventory as well as phone and security updates at work (I work in IT) but I will get those too you VERY SOON! Thanks for your videos, I am so happy to have found you!
Cracker Jack!!! Well done, on 1000 PLUS subscribers!!! The cake looks delish. A bit of advice, if you like - try lining the sides of your pan with the same paper you used on the bottom (cut it to fit height) = no need for a knife around the edges, and no worries about the ganache wigging out on you. Try not to freak on the time you whip the mousse. I dare say you could have let it wiz a few more minutes without it getting too far gone. Trial and error is a good teacher. You did great. Showing you are human is a good thing. No one is perfect. We all make mistakes now and then; that's just life. Congrats on your growing channel. More to come. Best start thinking about what you will fix for the bigger numbers on the way.
You must be thrilled to see your subscribers increasing daily. From 1000 four months ago to 21,500 today. Totally deserved as you deliver such a variety of videos that appeal to everyone. Just made your cheese and onion scones, best ever. Maybe this cake for an upcoming birthday.
Looks so yummy….I think I would put the ganache on after I take it out of the springform pan and let it drip down the sides. I'm not as patient as you. 😊 Great video, loved it……thanks! 😃 Your cake was gorgeous!!!
We'll you can really celebrate if that was the first 1000 as you are now at 34000 subscribers, never give up. Looking forward to first 100000 for that my request is duo of roulades Mary Berry's chocolate roulade and raspberry and almond roulade. Great entertainment as usual.
Kia ora hii ya Stacy awsum made it here another one who enjoys your easy affordable recipes ideas for food storage baking n spice mixes.... the whole lot really. Thank you for your natural nd down to earth approach feeling at home such a joy to watch
This looks so delicious! And especially because you made that last one with what looked like cocoa powder? I love things made with cocoa (but not with actual chocolate for some reason) so that looks just delicious!!! I'm definitely signing up for the recipe :)
Looks so yummy….I think I would put the ganache on after I take it out of the springform pan and let it drip down the sides. I'm not as patient as you. 😊 Great video, loved it……thanks! 😃
Congratulations Stacey on your 1000 subscriber mark. And your Celebration Mousse Cake looks Devine. I’m going to give it a go and I’ll send you a photo if that’s ok. Keep on keeping on. Janette x
Thank you, it took a bit to get it right in the end but the results are so good. I know my wee channel is growing fast. It is so nice to see more kiwis here now. Thanks for watching other videos.
I always put a generous drop of vanilla in my cream before whipping as it stops it tuning to butter unless you really over do the beating process. If your cream had chocolate & icing sugar in it, then it shouldn't have turned to butter that quickly either.
Honestly Stacy I think the dairy companies have reduced the milk solids in cream, and it does not hold up as well overnight in the fridge as it used to.
Don't feel bad, the same always happens to me! My husband doesn't mind because he gets to eat my boo boos. I know how you feel. Just remember, we are all not perfect. Just keep going, and laugh over your mistakes.
