Видео

You are a great teacher! Thank you for making this video and sharing it with the world!

I just need the quantity 🙏

Bowl 1: 3½ cups all purpose flour 1tsp salt 1 packet of instant rise yeast mix Bowl 2: 1 cup milk ½ cup granulated sugar quarter of room temperature butter microwave stir Mix both bowls together Add 1 egg Mix again If needed, add additional flour little by little until it becomes a dough Cover the dough and set it aside for 2 hours Roll the dough until flat and thin Cut off uneven edges Spread unsalted butter on it, ensuring to leave 1 inch of dough empty Press filling Roll the dough Slice into pieces with dental floss Place them in a container Cover it in foil and leave them to rise for about 30 mins Bake Drench in icing

We don't have Biscoff in the supermarket so what can I use as a substitute ?

Recipe pls

Very nice! Do you mind sharing your recipe to your frosting? Thank you :)

Where is the recipe of this cake ????

how much of this do you think ill need for a ten inch, a eight inch, and a six inch wedding cake, elegant rustic design, no piping or anything

Thanks! The best wedding cake video 😊

You talk fast

How do you calculate units per container?

Kindly share recipe

These were SO good! Ive made them many times since !! ❤

no recipe pinned?

I was really excited to try this… It did not turn out like I had hoped. The colors didn’t layer very well and the sides of my cake look quite muddy and the glaze thinned out too much. 😢

Where can I find all the ingredients?

You don’t give the exact measurements of the cake so it’s hard to follow the instructions

This is so heartwarming for me this makes me wanna be a better person

The recipe is in the link below the video and you find it at the end of the explanations 🥰🙂 very good recipe by the way ❤

Wedding cake and yes am Nina Conley and

Nina Conley and wedding cake comments

Job

Birthday 🎁

How do you keep the cake from sweating when defrosting from frozen?

So, just tried your recipe, it worked up after I refrigerated it. I believe it is too hot for it in my state during summer. It melted immediately after I got it done pretty much (5-ish minutes). It tasted really good by itself... but not on the cupcakes I made. So, it's not my favorite but thanks for the recipe, it was fun to try! Off to the next frosting! 😊

That was so sweet of you and it looks so good!

There's a link for the recipe but no measurements wow thanks a lot

Love your chocolate frosting.

The measurements are wrong… have you click the link and follow instructions there instead

I really enjoyed watching your cake tutorial, but I have a question. Why do you need to put bubble tea straws into the base of the cake that are level with the cake? How does this support the next level going on top? I understand why the cake dowel goes into the centre, but I am confused about the straws. I am planning to make my daughter's wedding cake this Sept. 2024 so I am hoping to get all your tips and learn from you.

ur video was in a ad

Got this from ig and went search the recipe thru google n RUclips but couldn't find the recipes, if any pls post it please

Recipe for everyone asking : Chocolate Ganache Filling 1/2 cup heavy cream (120g) 2/3 cup dark or semi-sweet chocolate chips (120g) 1 Tbsp corn syrup - optional (20g) 2 Tbsp unsalted butter, room temperature (30g) 1/4 tsp fine salt (2g) Chocolate Simple Syrup - Optional 1/4 cup water (60g) 1/4 cup granulated sugar (50g) 1 Tbsp dark baking cocoa powder (6g) Chocolate Cupcakes 1 cup all-purpose flour (125g) 1 cup granulated sugar (200g) 1/3 cup dark cocoa powder (33g) 1 tsp baking powder (4g) 3/4 tsp baking soda (5g) 1/2 tsp fine salt (3g) 1/2 cup water, warm (120g) 1/2 cup sour cream, room temperature (125g) 1/4 cup vegetable oil (55g) 1 large egg, room temperature (56g) 1 tsp vanilla extract (4g) 1 tsp instant espresso or coffee (2g) - optional Chocolate Buttercream Frosting 1/4 cup dark or milk chocolate chips, melted and cooled (45g) 1/2 cup or 1 stick unsalted butter, room temperature (113g) 1/4 cup unsweetened cocoa powder (25g) 1 tsp vanilla extract (4g) 1/4 tsp fine salt (1g) 1 1/2 cups powdered sugar (190g) 1/4 cup heavy cream or whipping cream (60g) Suggested Equipment Cupcake Pan 12 Cupcake Liners Electric Hand Mixer or Stand Mixer Small Offset Spatula) Instructions : Chocolate Ganache Filling Make the chocolate ganache first, because it needs time to cool and thicken before it's used to fill and frost the cupcakes. Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour 2/3 cup of dark chocolate chips and 1 Tbsp of corn syrup into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use a little less than 1 cup or 160 grams of milk chocolate. Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth. Mix in 2 Tbsp of unsalted butter and 1/4 tsp fine salt until combined. Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month. Chocolate Simple Syrup Pour 1/4 cup water and 1/4 cup granulated sugar into a small saucepan. Cook over medium heat, whisking continuously until the mixture starts to boil. Remove from heat and whisk in 1 Tbsp cocoa powder. Pour into a small bowl to cool to room temperature, then cover and set aside. If you're making this in advance, it can be stored in an airtight container in the fridge for up to 3 weeks. Chocolate Cupcake Recipe Preheat the oven to 350°F / 175°C. Line a muffin pan with 12 cupcake liners and set aside. Sift or whisk together 1 cup flour, 1 cup sugar, 1/3 cup dark cocoa powder, 1 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt in a large bowl. Set aside. Into a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1 tsp instant espresso and whisk together until combined. Add the dry ingredients into the wet ingredients and mix until just combined. Divide the batter evenly between the cupcake liners (they should be about 3/4 full) and bake for about 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process. Decadent Chocolate Buttercream While the cupcakes bake and cool, make the chocolate buttercream. Start by melting 1/4 cup of dark or milk chocolate with either a microwave or double boiler. Set aside to cool. In a large glass bowl or the bowl of a stand mixer, beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth. Mix in 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt on a low speed. Slowly mix in 1 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Once combined, mix in 1/4 cup of melted and cooled chocolate. The chocolate should still be fluid, but it shouldn't be hot to the touch. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add extra heavy cream one tablespoon at a time. If it's too thin, add in additional powdered sugar 1/4 cup at a time. Once the ingredients are combined, stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Cover flush with plastic wrap and set aside. Decorating These Death by Chocolate Cupcakes Poke holes on top of each cupcake with a fork. Use a silicone brush or kitchen brush to brush them with chocolate simple syrup to make them extra moist. Then use a small circle cutter to remove the center from each cooled cupcake. You can also use the wide opening of a large frosting tip or a small knife. Fill each cupcake with a rounded tablespoon of room temperature chocolate ganache. The ganache should have thickened by this point and be scoopable. If you made it in advance and it's chilled, set the container out a few hours ahead of time to let it come to room temperature before using it. You can also heat it in 10 second intervals in the microwave at half power, stirring between intervals until it softens and can be scooped. Use a small offset spatula to top each cupcake with a generous dollop of buttercream. If you don't have an offset spatula, you can also use a butter knife. Make a swirl on top of the cupcake and smooth around the sides of the cupcake with the offset spatula like in the photos above. Wipe the offset spatula off on the edge of a bowl, then use it to scoop up a bit of chocolate ganache. Spread the ganache inside the buttercream swirl and around the side of the cupcake. Repeat with the remaining cupcakes, then enjoy! (All her recipes found at chelsweets.com) Hope this helps <3

Where is the recipe

I guess you refrigerate frosted cupcakes?

Good

😂😂😂

Measurements pls

What is your favorite frosting recipe to use for wedding cakes?

Just empowered

Where is the recipe

For how many ppl was this cake for?

Much better job than the other channel.

So smooth

Can we switch eggs to sour cream?

If I freeze the cake, how long before it can be eaten please xx

Video should be titled. Potion to make yourself stop having sex.

how can you make it harder

oh, the dough became lumpy!!!