Hi everyone - I just wanted to say a huge thank you to everybody who’s tuned in for our videos here on Cupcake Jemma this year. It’s been a real privilege to share our recipes with you and a total thrill to see so many people making them at home. Thanks for making Sally feel so welcome whilst Jemma enjoys her maternity, and we can’t wait to bring you more in 2021. Happy New Year y’all! X
Thanks for being the man behind the camera and helping Sally share her recipes with us all. May you and all the C&D team have continued success in 2021 and this stupid plague ends soon. Happy New Year!!🎉🎉🎉
OMG that cake looks like a masterpiece. I flinched a bit when you said you were going to cut it. I worked all of my life and never really had the opportunity to get into baking. Now that I’m retired, I love to try new things to bake. Thank you for this recipe and definitely for showing us how to make it. I absolutely love your personality. You are adorable.
Can I just say I don’t know what I would do without your videos. I watch you guys when I’m on the treadmill !!!! Give me so much inspiration for when I can have a treat and bake at home for the family xxxx def got to come and visit the shop 🥰🥰
Hi Emma I tried your Ferrero Roche cake on my daughter’s 15 birthday, on the 28th of June, just last week. And it’s turned out great. Thanks for yummy cake.
What a perfect ending and perfect cake for new year's eve 💟 loved watching all of C&D videos and thank you Sally for being a lovely baker and presenter. Happy new year 🎉
I hope you all love this cake as much as we do! Thank you so so much for watching this and ALL our videos this year. I have so loved being able to share some of my all time fave recipes with you, thank you for welcoming me with open arms whilst Jemma takes time off on maternity leave. I can't wait to keep bringing you sweet treats in 2021. Huge love and HAPPY NEW YEAR to you all! Love Sally xxx
Hi Sally! I love seeing you in cupcake Jemma's videos while Jemma is on maternity leave.. I cant wait to watch jemma and you make more exciting baking videos!! Lots of love and happy new year!🥰💕
Thank You Sally. Loved the videos, learnt so much. Gave us something to look forward to every week- when there wasn't always much to look forward too.. Hope all at Cupcake Jemma have a happy and safe New Year! X
Sally! You are bloody awesome 🥰 thank you for your wonderful recipes, positive and smiling attitude and general joy! You and the C&D team have made 2020 a much happier place xx
Thank you sally your really appreciated. Your baking vids has gotten me through some rough times and this HARD YEAR! I love you and Jemma and all the C&D gang😻😻😻😻🥳😍😋 and ps HAPPY NEW YEAR 🥳
I typically watch Sally's videos 3 times each: 1st time to fall asleep to her soothing voice telling me a dessert bedtime story, 2nd time to learn the process, 3rd time while I'm making the dessert for the step-by-step!
Year ended well with a crumbs and doilies epic cake and Sally's amazing smile. Thanks sally for considering our request and making a c&d epic cake for us! HAPPY NEW YEAR!
After seeing the amount of effort involved in this cake, I don’t see how you are only charging £65.00 (for this size!). ♥️♥️♥️ Watched all your videos and made plenty of your recipes which have all been major successes! Love what you do and how you are so generous with your time and your recipes. Much love to you all. Hope to one day make a visit to the shop ♥️♥️
Production scale comes with many efficiency benefits. The labor is spread among many different people across more time and in larger batches. Its not just one person making the entire cake in one go, from start to finish.
@@kaminipithia8539 Hi! I'm not sure as I never tried this cake nor do I ever eat vegan ingredients but from what little knowledge of vegan ingredients and baking I have. I don't think it should be a problem. However, it will alter the taste a bit. :)
I made this for my husband's birthday (without the meringue kisses) and it was DELICIOUS. I mixed the ganache and hazelnut buttercream together to use on the outside frosting.
Is it 160 C with or without fan? Is it both heating elements or just the bottom one while baking? Please reply. It's October and the weather here in Mumbai is both hottttt and humid. A buttercream would not endure such temperature. Can I use white chocolate hazelnut ganache instead?
Gianduja and Nutella aew both chocolate-hazelnut creams/butters Although Gianduja is perhaps a bit more dense than Nutella, is there any reason why Gianduja is being used as opposed to Nutella for most of the cake?
Hi Sally, where can I get hazelnut paste? When I looked it up it looked different than the one you used. The silverwood 9'' tins come in 1.1/2'' are these what you are using please? Xxx
Making this for a 2nd time. I used a massively less amount of powdered sugar and put in maybe half cup of condensed coconut milk that I made. Very slight hint of coconut, not enough to outshine the hazelnut. Decorated with Ferraro Roche chocolate and coconut chocolates. All my sponges used less sugar too.
I love you Sally. You're a natural on camera. But I miss Jemma. But Sally is so awesome and that Nutella cake...OMG. But Jemma made some amazing things too and she's always so fun and cheerful. I miss her so much. But Sally. But Jemma. OMG I can't decide. Don't make me choose!! Happy New Year from one of your fans across the pond.
Happy new year to everyone at crumbs and dollies. The videos this year have provided escapism from the world outside. Excited to see what 2021 holds! 💗💗
I thought gianduja was hazelnut paste PLUS chocolate? Is that pure hazelnut paste? Please let me know, I would like to make the cake and make sure it is correct!
I bought pure hazelnut paste. You can also make your own if you have toasted hazelnuts and a food processor. It won't be as smooth and silky in the buttercream but you wouldn't notice the difference taking a bite.
Oh shusss!!!!. Just put my base in fridge...for Ferrari cheese cake. Have to follow your reciepy from here now...LOVE doughnuts make all the time. Happy New Year..
I will definitely be making this! It looks incredible. Can I check, should you use a hazelnut spread or paste? Or does it not matter? On souschef they have both, but the gianduja is the spread rather than the paste.
Made this cake for my husband's birthday even though we don't have any fancy baking tools. Looks as a complicated and long recepie but I have found it fun and easy to make. The buttercream is way too sweet for our taste so if anyone is planning to make this gorgeus cake and you are the kind of person who doesn't like too much sugar, I would suggest decrease the amount of icing sugar. Other than that, this cake is perfection 🍰
Hi Sally and Cupcake Jemma !! Great video and amazing cake!!! It would be great if one of the new videos is a masterclass on building up big cakes as every time i attempt it my cakes collapse!! Thanks and Happy new year!!
Wow that cake is amazing!!! So glad I voted for it!!! Sally and Sam you’ve made so many brilliant videos this year and I’ve watched all of them and tried some of the recipes which have tasted delicious!! I love the two tone mixing bowls!!! Where did you find them???
Hey Jemma and your awesome team!, just wanted to give a huge thank you because if it wasn’t for your delicious and easy recipes, I would have never started baking! I love all of them and they are all perfect!!! I hope I day I can visit the Crumbs and Doilies and meet you all!! XOXO
OMG my nerves are shot. My cakes took 3 hours to bake at slightly lower than gas mar 3. Where did I go wiong? And that was just the hazelnut spnges !!!
Love your recipes. My cakes turn out rather crumbly though. When I Slice them through it becomes a mess. Any suggestions to fix that would be appreciated.
What a delicious cake! I would like to be a little mouse and nibble a crumb from the cake. But I think, with Sally around I have no chance. ;-) Thank you for the inspiring, helpfull and happy videos from you in 2020! I`m already looking forward to 2021 with you! Happy new year to you all, stay as you are and especially stay healthy. :-)
Can anyone help??? No matter how my butter starts off or how much sugar I put in or how much time I chill for my better cream is always to runny...what am I doing wrong? How can I fix this? 😢 I have the same problem with biscuit dough I can never roll it out to cut shapes, all my biscuits have to start with nearly frozen balls...😢 I'd love to be able to make a shortbread biscuit.! 😢
Okay so I tried this again today this time with hazelnut butter, but the cakes collapsed when I placed them on top :( I think I’ll try to freeze them next time so they’re more stable bc they’re so soft
