How Not to Bake This British Classic - Doing It Ourselves Daily - Day Six 

It looks a lot like your cream was overwhipped and starting to turn to butter. Once you start to get thickening you have to turn off the mixer immediately. Or you can keep whipping and make butter! That's what that "curdling" is. (Though something tells me you must have made butter before. Though perhaps not in a Kitchen Aid.) With the dairy farm right next door you have an easy and wonderful source of fresh cream for whipping. Next time, eh?

The cream was fine, you just overwhipped it. I could tell it was about to break when you filmed the first shot. I was telling "turn it off! Turn it off!" at my TV lol. If you whip cream too much it turns to butter. It would have been perfect if you had stopped the machine right before Andrew started shooting the first shot of the whipped cream

The cream is fine, it was over whipped and started turning to butter. Don’t throw it out!!! Cake look delicious. Cheers!🥂

I have the same mixer. You turned it into butter by whipping it too long next time, be calm and you can do it. Recipe I use for that mixer...- - Ingredients 3 cups heavy or whipping cream 5 Tbs. granulated sugar 1-1/2 tsp. vanilla extract - Preparation Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). DON'T OVER BEAT

My favorite line "I'll run to the castle..."

I hope all your viewers who commented read this - I just learned a TIN of baking tips from everyone. It's like Stephanie's comment section - not only do I learn from your videos but I always learn at least ONE new thing from a viewer if not more. TY everyone. 🌺🌷💐

You might want to refrigerate the metal bowl before trying to whip cream in it. I think the separation happens when too warm. None the less, the cake looked delicious! Thank you for sharing your baking.

if you whip the cream for to long it will turn into butter, happend to me a couple of times. when i started to whip it by hand with a beater , having some powder sugar in with it, the miracle happend and i had perfect whipped cream.... i would love to get my hands on a little peace of your delicious cake though! whising you a marvelous evening, c u 2 tomorrow

Micheal, have I ever told you watching you cook in your BEAUTIFUL little kitchen with the warm glowing walls and lovely blue and white all around just makes a person feel good-I love it. So someone told you about the butter thing with cream-that’s good! Wish I could get my hands on those iron cake tins-they must be GREAT! I was glad to see you finally mention the lovely weather, I noticed as you both were driving to the store and wondered if you had noticed too. The plantain dish looked yummy, how nice to have someone to cook and try new things with 🙂! We all love you Michael and I’m sure I speak for many when I say that it’s so nice to see you as you have been this week-happy, busy, and doing constructive things!

I watch plenty of baking videos on RU-vid, and they are so over-the-top with their skill level and are impossible to attempt. This, however, was honest and real, which is why I started watching your vlogs in the first place.

When you whip cream up, and it separates, the solid becomes fresh butter and the residue can be used in a cup of tea etc. Add garlic to the butter etc and use within 5-7 days :0)

Michael thank you for all your videos. While I was watching today it brought back so many memories of all your hard work to get the gardeners cottage fixed up. It has come along way. I was remembering all the tiles being placed in the floor and all your hopes and dreams for the auger cooker. Look at it now - you cooking your first cake in it. Well done. The fruits of your hard labor.

As an American I really enjoy living vicariously through your videos. I've only had the pleasure of visiting France once (on tour with a band so never experienced a supermarket there). Had a laugh at your Pringoooooals can awhile back, and now I'm getting a good chuckle out of "Daddy" brand sugar. I know the daily vlogs are probably adding a lot of pressure to your days but they are absolutely wonderful and I hope you do more in this style after the week is over!

Nice to bake and share with family and friends! It’s the best!

Hello Michael ... You can get proper "Whipping Cream" from Carrefour. It's called "Crème a fouetter au Mascarpone" and the brand name is "Elle & Vire" .... It is absolutely perfect. But take care not to "over whip" or you get butter instead of whipped cream ... Incidentally you threw away the "curdled" cream, which was about to become butter, whip it longer and you'll have butter, perfect for cooking and frying, etc ... Take care !

Saw #7 ...charming, charming...charming. Glad you're back, Michael 😀.

Thank you Michael, all these years having an Aga & now we know what the steel plate is for! Been living on the floor of the oven 🤣🤣 well done Andrew, great camera work & driving!

I love that you made an impromptu buttercream! Looks delicious! Well done!

You must be able to get the right cream for making chantilly, after all it was Louis XIV chef who created it at the chateau of Chantilly! All good patisseries in France have lashings of it on their cakes. You probably whipped it too long. Two other good tips, the right temperature. Your kitchen was probably very warm with the aga blazing away, so you need to cool down both the cream & mixing bowl. Put both in the freezer for 10mins before whipping or place the mixing bowl in a tray of ice to cool it down - good luck!

Still enjoying your older videos! And being an American I am facinated by the Aga...it's so informative to hear how you cook with them.

So nice to see these everyday…love it xx

You are so much fun! You find the bright side in everything. The cake looked beautiful and I bet it tasted great!

A classic Victoria sponge, according to the WI, contains no whipped cream, raspberry jam (the traditional jam for a Victoria sponge) only. One with cream would be rejected in a cake competition. I like a sponge with jam and with cream, though. French cream does whip, I’ve whipped it before now. However, I always whip cream by hand, it takes no time at all, any mixer will easily over whip as cream turns so quickly. A tip to soften butter for baking: heat a bowl by putting hot water in it and pouring it out, or put it on the Aga to heat, then turn it upside down over the plate or smaller bowl the butter is in. The warm air inside the upturned bowl will soften the butter/bring it up to room temperature quickly. Lovely to see you enjoying your kitchen. And lovely to see a little of Andrew. And to see you appearing to be happier.

Michael, you are a wonderful gem! I love your videos!

Great video Michael, loved the fact that you left in the struggle with the cream. Think you got the message it’s over whipped. 🥂

Perseverance is the key to success! Beautiful cake!!!

I love it when you cook 👨🏼‍🍳

Well Done Michael! I loved your perseverance - the cake looked fantastic!

Loved your caking baking spot as it reminded me of my Nana. Whenever she baked a cake she used a buttered, waxed paper lined, cast iron frying pan to bake it in, always, always, always. Like yours, they always baked up perfectly. Thanks for the moment of sweet nostalgia and confirming that she knew best when it came to baking a cake. Johanna. Maine USA

Day six and you are still making instructional, fun-filled vlogs, Michael. Many thanks and props to you- you are doing wonderfully! Even if you don't make daily vlogs from here on out, hopefully this is a learning experience that helps you kindle that vlogging fire and it gets your creativity flowing. And kudos to Andrew as well- he doesn't have to help you vlog and yet he happily stepped up. He is a capable camera person and great emotional support all in one. Much inspired by you guys....

A quick conversion for oven temperature is to multiple Celsius by 2 for Fahrenheit and round it if needed . Like 165 would be 330, so you can go with 325, works the other way around too. As for the cream, any cream at 30% fat and above will whip. Make sure it’s cold, that will help. Also don’t use any cream labeled as Cooking Cream (crème à cuisson) or Country Style (crème champêtre), those contain thickeners (caraghenin or similar) that will prevent the air to stay trapped in the cream. Put your sugar at the beginning so it will incorporate well, some store bought powdered sugars contains a bit of corn starch that will help too. Usually, your whipped cream should be ready in about a minute with that type of mixer (40 seconds with a Thermomix). So as soonas it thickens and start to hold, stop the machine and test it, if not stiff enough, add a bit more time with 10 seconds pulses, testing between the pulses. Sorry, I don’t presently have the spare time to go over to France to teach you. 😉

I love your Kitchen! This video is delightful!

Love your mugs and petite déjeuner “bowls”

It looks delicious. The proof is in the eating. Well done. I hope you enjoyed it

Michael, your Victoria Sponge cake looked delicious and the family sure enjoyed it. The Aga and your cake pans are amazing-a great find. Thanks🙏🏻❤️

Enjoyed. Your cake looks delicious! Practice makes for perfect. Looking forward to more vlogs. Great job!

So pleased to see you enjoying our cake tins x

You made it work & It looked delish. Love your kitchen so much❤

Love these daily vlogs 👍🏻

I can't wait to see the finished cottage. I love the atmosphere you present in your decor style. Thank you so much for your posts. I really look forward to them...

Love your videos! Here in the States, cake flour is made with a soft variety of wheat while bread flour is made with a hard wheat variety which has a higher protein content to maintain a stronger structure. Self-rising flour, a third variety, is all-purpose flour (variety #4) with a rising ingredient added, so no need for baking powder. 🌺 Oh, you may have overwhipped the cream and made butter.

Yeah I agree, it was overwhipped. You whip it just till soft peaks form and stop. We don't have double cream here in the US, we have heavy whipping cream and it whips just fine. The cold metal bowl also helps.

Thank you Micheal and family!!! So wholesome and loving!!!

So funny to watch at times. It is amazing how a bake can be frustrating. Gwen is looking fabulous!

Oh just a typical day in the French countryside in your beautiful cottage, experimenting with baking a cute cake in your Aga...

Can’t imagine being able to say: I’ve got to run to the castle for a spatula

Andrew looks like such a nice guy! Enjoyed the vlog Thank you

Not having a good day but your daily vlog has been a joy - thank you!

Bonjour Michael, now, this cake looks fabulous and delicious !!

You’re smashing these daily vlogs! Huge well done! 👏🏼🥰💫

Nice save! Whip cream, butter cream, they are both good! You are an Innovative cook!

the shield is for when you add flour to your bowl like into creamed butter and sugar. Thank goodness with most kitchen disasters you can eat the evidence! Looks yummy

You’ll get the swing of that machine soon enough 😘 cake looks delicious. Glad you included your butter making skills ☺️ and didn’t edit it out ❤️ see you soon.

Thank you for sharing!

😄😂... this has made my day with the whipping cream! You have making butter DOWN! Thank you!😄

These days I use cream and in place of jam I put sliced strawberries. It's a wonderful summer treat.

Love watching your daily videos of your chateau and your garden. Love your other projects you do.

I have the same problem when in Spain there cream is the same so do understand if you ever do butter icing just add cornflour and its not so sweet and gives a better taste love everything you do Michael xx

I always make sure the bowl and beater are oil/grease free. Then thoroughly chill the cream, metal bowl and beater. Don't over whip or you will get butter. I have 2 KitchenAide mixers. This same model and the bigger one. I love them, especially at the holidays for making larger batches of goodies. Look for Heavy Whipping Cream at the store.

Thank you so much for the daily vlogs saying hello from Michigan💙

Nice and sunny weather and a freshly baked cake - I wouldn't complain about life. :-)

I am so enjoying visiting with you every day. I collect blue willow, I get happy every time I see all the blue in your beautiful kitchen

Although there are lots of comments about it already I agree that you WAY overwhipped it. The first time you showed the bowl and said look, it's whipping. I thought, Oh no, it's overwhipped already and he isn't stopping!

You are a proper cook/baker and teacher. I also love the background music.

It looked delicious Michael.Thanks so much 🥰

Yummy! Beautiful cake!

Hi Michael, I've been living in France for the past 35 yrs & had a real problem with recipes requiring whipping/double cream too. Your mum is right Chantifix is the answer !( NB if you ever run out of it you can also use cornstarch or gelatin with scant sugar). Your cream didn't whip up correctly for several reasons. Firstly, the heat (especially humid heat). This is why the crème Fleurette (30% minimum matière grasse) must be very cold & the bowl should be cold too . Also, you should be careful not to overwhip the cream. If you're making a dessert where you would usually use double cream I advise adding to the aforementioned mixture "Crème fraîche d'Isigny épaisse AOP U SAVEURS, 40%mg, 40cl" from Super U & you can also add mascarpone to thicken it up even more. I used this mixture with lemon zest, juice & sugar to taste to make a fantastic thick creamy icing for a lemon curd layer cake. It was so good we add the leftover icing as lemon mousse ! Anyway, try whipping la crème fleurette with the chantifix when the weather cools down & I guarantee you'll be able to slather it over scones etc no prob ! Kind regards from les pyrénées orientales xxxx

Not a fail-a learning experience, Michael

The final product turned out wonderful and everybody enjoyed it! Very nice.

Delightful video!

Hi Michael, if you worry that the eggs are bad you brake one in a bowl and then you pour it in the batter, then the next and so onward.❤️🎂

Hi Michael, When you make whip cream in a metal bowl you need to ttransfer it to a non-metal bowl right after whipping. It tends to separate if you don't. That is probably what happened to your first attempt. Transfer to glass or pottery bowl and refrigerate until ready to use.

Hi Michael, your Victoria Sponge recipe is exactly the same as I use. I prefer to sandwich it with buttercream as fresh cream spoils after a few days and the cake need to be eaten quickly, buttercream with last for a few weeks and still tastes delicious. I'm fairly new to your channel but have to say how happy and inspiring you are and cheer me up after a particularly bad time for me, keep on entertaining us

Real nice Julia was alive she give you gold stars ! I thought in France you need to have a glass of wine that ! Bon Appetit

Cool. A marvellous victoria sponge. 🤗

Than you for sharing the recipe, always nice to watch you cook in your fancy kitchen - 6:10 when breaking eggs, best to do it on a flat surface as that will keep small shell pieces from getting into the egg. The bowl edge is too narrow and you may get some pieces in the recipe.

Yay day 6!!!!! That cake is looking great!!!!! Excellent job!!!!💕

I don’t know if you will see this comment but I bake a lot and I am french so to make whipped cream you need to buy « crème entière « or at least cream with a minimum of 30% fat , refrigerate your bowl before and don’t over whipped ! good luck on your next try

Just adore you, Michael! 💗. Speaking for myself, i don’t ever need music in the background, while you are talking.

💖👑👑💖xx Michael i really have loved this week watching your vlogs .sò sending you and Andrew a super big hug 💖😊💖xx👏👏👏👏👏👏👏xxxx love your new mixer we all could see you was very excited to use it xxx

Thanks Michael you are my 1st u tuber and my favorite. I put you up on my t.v. And watch you like a real t.v. Show. You are so smart and talented. Not afraid to try anything. I loved, loved watching you every day. I’m waiting for you to design stuff to sell to us. Art, mugs, tee shirts, fabric , anything really. I love the designs you did for Angela but I won’t buy them because you don’t get the money.Thanks again from Missouri, USA. p.s. I would support you with patronage if I could.

Another gem. The cake looked perfect. Too bad about whipped cream but your buttercream frosting looked delicious. I think everyone loved it. Nice to see Billy and his family. Andrew doing a great job filming. Love your cosy cottage. Now you can enjoy it more. Stay safe. Love these short vlogs.

Just wanted to say Thank You for making such an effort to post daily this week, I've really enjoyed watching them all. It's been so wonderful to be transported to France, to go shopping in the antique stores & watch you bake, especially as I'm in lockdown in Syd, Australia. Thanks again 😊

I love all of your videos! You are so incredibly talented!

Can you get heavy cream from your neighbor's dairy?? But any cream if you over beat become butter, basically--glad flavors great even with the cream not ideal!!

I worked at an family owned artisan ice cream shop when I was a teen. We made fresh whipped cream every day. One of the secrets for making whipped cream is that everything - even the bowl, confectioners sugar, and the cream must be ice cold. We kept the mixing bowl with the measured out confectioners sugar in the refrigerator until you are ready to mix. You need heavy cream... Higher fat content. Why not get your cream directly from your neighbor. Surely they can skim the heavy cream off the top of the milk they produce. It is worth a try to see if they can help.

Great days work Michael repairing the Aga

Congrats Billy and Gwendolyn. Beautiful cake. Look forward to the vlogs. Wonderful seeing Micheal at home.

When you said oh, it's whipping is the stage where you turn off the mixer because that's just right before it starts to turn to butter.

YES! You over whipped it! In the that mixer doesn't need to be on long.

Oh Michael, you are so sweet. You made butter. 👏👏👏👏

Victoria sponge: weigh your eggs, then same weight butter, sugar, flour

I absolutely love watching all your vlogs. My mum will enjoy watching it. She loves baking. I have been trying to persuade her to buy a mixer for years. The cottage is looking beautiful.

Love this. Honest fun home baking xx

That cake looks delicious, Michael. Thanks for the recipe. I'll try it one of these days.

Ive been watching everyday !!!!

It really helps to chill the bowl and the beater.

Michael I Really Enjoyed Your Video. 🙏❤❤❤🇯🇲👍👍👍🇯🇲

Nice to share with family just out your front door! Such a special place. The cake is so simple but I can taste how delicious it was. Enjoying your daily vlogs Michael 😌thanks for sharing your days.

Thank you for the subtle. Every time please.x