I'd say she's brilliant and always puts a smile on my face watching her. Really got my baking juices flowing. I've made more things than we can consume lately
Jemma, hold onto Sally! She's a natural behind the camera. I'd compare Sally's presence to that of Julia Child's. Both are very educational, relatable, easy on the ears and eyes, yet very professional and inviting. The editing is spot on too! Sally's a gem, and Jemma is a great business woman! Keep up the good work... fantastic team! (Love that pie too... from America.)
@@mindfulbaking You're very welcome! I see someone trying snatch you up. You have that "triple threat". It's so obvious! AND you're getting BETTER! I'm so proud of you! All the best to you Sally. SUBSCRIBED!
Sally is a natural in front of the camera...Julia Child was more standoffish....don't get me wrong...she was an excellent chef...and introduced French cooking to America in the 60's and 70's...but she was like a school principal...you don't wanna mess with Julia...Sally on the other hand is so kind and enthusiastic...she really should have her own show...you can always teach someone how to cook...you cannot teach personality...you either have it or you don't...Sally definitely has it..
Ummmm excuse mee, I've not finished baking the lemon/blueberry muffins yet!! I can't keep up with the amazing recipes but I'm so happy to have access to them, free and so well explained. I'm truly grateful and love everything you post. Thank you truly ❤️
If you dont have a food processor, you can do what she did with the dry ingredients and then dont cube the butter have the whole block of butter that you are using and grate it in (with a cheese grater). I saw this before and it worked for me.
Sally how do you always make it look so easy? Honestly I could watch you baking all day! You're a joy to watch and listen to, and I love the way you explain everything in detail to make it foolproof. Thanks for making my covid isolation brighter 😍
I made this tonight for a family dinner! I added peppermint extract (1 tsp) to the whipped cream and it tastes like a mint chocolate bar … so good! Thank you for the amazing recipes !
This is funny but I spent yesterday making a flaky pie crust and a batch of puff pastry! A full day affair, I must say! I am a hot handed person myself, Sally... so I too used my food processor! I have been waiting for this amazing recipe ❤️ Thank you SOOO MUCH!!!!
So glad you are doing pastry dishes as pastry is my nemesis and I’m going to keep practicing to get better at it and watching these have helped. Thanks Sally
Sally, American here. And boy! Do I love my pie! I can't wait to make this today!! You did an awesome job with the crust (the one I make is almost identical) and the creamy silkiness of the custard and the whippiness of the cream looked delicatable!! Thanks!!
Oh you had me at chocolate pie! This looks insanely good! I just made a chocolate ganache pie last weekend and still daydreaming about it, now I can’t wait to try this one 😍😋
I love seeing British people get excited about things Americans have been eating for years. Usually it goes the other way around, but I like that some of our good ideas are flying back across the pond now. 😍❤️
i tried this recipe out and the pie crust was amazing ... super flaky and buttery and the overall taste was like heaven in a bowl...so delicious that I even ate it for breakfast....
Thanks Sally 👏😋 learned a new way of shaping a pie, thought I needed a special shaped baking dish to get the edge curves, but no lol....this yummy pie is next on my “to do” list!
Sally Dear you are doing an amazing job! When I first became a Cupcake Jemma fan years ago I always looked forward to those videos she posted with you assisting her. I always knew that if for some reason Jemma wasn't available you'd be able to step right in. And you have! Thank you so much! I hope one day in the future to be able to visit London and meet the C&D Clan! Blessings!
Edit** I took a chance and put the filling back into a bowl, chilled in the freezer for 15 minutes and then whipped up....PERFECTION!! And sooo tasty!! ** In the fridge just now. Easy to whippy up, lol! **Just to note...it was pretty loose. I may not have whipped it enough. Will it still set??? We shall see!
Good grief, I never realised there was so much hoohah to making a pie crust. So worth it, but boy how many times did that have to be refrigerated before cooking. Gorgeous result as ever, Sally. :D Dear Jemma, missing you and hope you and babe are well.
Hi Sally I got my spatula’s, used them they are so much better than the ones I have. They are great for scraping my mixing bowl so thank you for recommending and selling them x
NGL I salivated a little bit at the end, thanks so much for the recipe! 😊 If I wanted to incorporate some hazelnut flavour into this, what would be the best way to do it? Nut butter and chopped nuts? Thank you!
The amount of research that goes into this is amazing . I had a kind of pie that I used to make that used a gelatine Creme Anglaise with whipped creme and egg whites to make it light as the bottom layer and then the same kind of thing with chocolate , creme Anglaise, egg whites and whipped creme and gelatine mixed together with whipped creme on the top. The unusual thing I find about this dessert as with sugar and eggs mixed together with the butter and cream is it classed as a custard. The chemistry interested me as would you class it as custard. I am terrible at making pies I made a lemon meringue pie and has to use coconut flour as we ran out of plain normally I have like an hour to make a lemon meringue pie and the pastry does not have time to chill. It would be cool if they could get Paul Hollywood here as if they are running out of inspiration some of the desserts on city bakes. It is hard to be both a professional baker and a home baker at the same time as sally must practice before filming, there are certain nuances that comes out in the finesse of baking here.
I wish i could order some of those cookies! I’m too lazy to make my own but i live in Australia so i guess i’m going to have to get up off my butt, walk the 7 paces into my kitchen and get the oven going. Then i’m going to eat alllll the cookies. Mine! Mine! Mineminemine!
Hi I’m Venisha! I’m an eight year old and a big fan of your baking 😍could you please make cherry cupcakes with a cherry buttercream and cherries on top 🍒 😃
