Lee el proceso completo en el blog (enlace a continuación) / Read the complete process on the blog (link below): Español: bake-street.com/tarta-red-velvet-y-mousse/ English: bake-street.com/en/red-velvet-and-goat-cheese-mousse-cake/
Gorgeous, thank you, I am going to make it for my daughters birthday. I am however nervous of the goats cheese. Your filming and baking skill is exquisite.
Thank you so much for your beautiful comment! So glad to know you are going to make it! I am sure you are going to make an amazing work!! Goat cheese is amazing for making mousse, don't get nervous! Please, let me know how it turned out! And thank you so much again for your beautiful words! ❤
For me, you’re the Bob Ross of the baking world. Where he started with a blank canvas, you start with a vessel of flour. With his soft voice and the satisfying sound of his brush strokes, he gained a cult following. With your calming music and the invigorating appearance of your products, you have made a name for your self. Bless you.
@@jordanezell5132 wow! I´m speechless... Thank you so much for your amazing words, one of the most beautiful compliments I have read for my work! It´s really rewarding receive comments like these. Undoubtedly help to continue creating. Jordan, thank you so much for your time and you words! My best wishes :)
Hi Jordan, I don´t recommend to use honey or maple because it´s not the same. These are too dense and we want to get a very juice result. The syrup in cakes is always use to get a very wet result when you eat it. As I tell you in my post, this sponge cake doesn´t need to be soaked, but I like that the first sponge cake (base) is very juicy. But this is the way I like it, you can omit if you wish :)
@@bakestreetcom Hola pues yo tuve una de Ibili parecida a la tuya, me iba supermal porque el hilo es muy liso. Me compré la de la marca Wilton y es mucho mejor. El hilo es como dentadito y corta muy fácil. Por cierto felicidades por todas esas cosas tan ricas y bien trabajadas. Besos
@@aguaazucarillosygalletas6009 La mía también tiene el hilo dentado, creo que cuesta más cortarlos porque los bizcochos están muy fríos y se compactan. Después, a temperatura ambiente, se vuelven más tiernos. Muchas gracias, me alegra mucho que te guste lo que comparto con vosotros! Un beso!
Lee el proceso completo en el blog (enlace a continuación) / Read the complete process on the blog (link below):
Español: bake-street.com/tarta-red-velvet-y-mousse/
English: bake-street.com/en/red-velvet-and-goat-cheese-mousse-cake/
Gorgeous, thank you, I am going to make it for my daughters birthday. I am however nervous of the goats cheese. Your filming and baking skill is exquisite.
Thank you so much for your beautiful comment! So glad to know you are going to make it! I am sure you are going to make an amazing work!! Goat cheese is amazing for making mousse, don't get nervous! Please, let me know how it turned out! And thank you so much again for your beautiful words! ❤
A Master Piece 💫💫💫💫💫
Five stars ⭐⭐⭐⭐⭐ cake....
THANK YOU SO MUCH FOR
SHARING THIS BEAUTY
Aww, thank you so much for your beautiful words! So happy to know you like it! And my pleasure always sharing with all of you! 🥰
Aaah porcierto, Un autentico ESPECTACULO tu tarta😍😍😍😍
Es un placer ver cómo estas manos maravillosas van construyendo arte 💕🌷
Mil gracias! Me alegra mucho saber que te ha gustado! Un abrazo!
Se pueden deshidratar las manzanas al horno, a cuantos grados y tiempo? Muchas gracias
Si se puede, primero se deberia de desidratarlas al sol por un dia entero o 2, luego hornearlo en el hofno 150 grados c
Espectacular. Una pena porque casi nadie tenemos deshidratadora. Hay alguna forma de dejar la manzana de forma similar para decorar? Gracias
Can I ask you the height of ur push pan mould?
Thnks
How would you describe the taste and mouth feel of goat cheese?
Just amazing, soft and very delicate :)
For me, you’re the Bob Ross of the baking world. Where he started with a blank canvas, you start with a vessel of flour. With his soft voice and the satisfying sound of his brush strokes, he gained a cult following. With your calming music and the invigorating appearance of your products, you have made a name for your self. Bless you.
@@jordanezell5132 wow! I´m speechless... Thank you so much for your amazing words, one of the most beautiful compliments I have read for my work! It´s really rewarding receive comments like these. Undoubtedly help to continue creating. Jordan, thank you so much for your time and you words! My best wishes :)
When you recommend we add syrup, could it be honey/ maple? And other than added sweetness, what is the purpose?🤔
Hi Jordan, I don´t recommend to use honey or maple because it´s not the same. These are too dense and we want to get a very juice result. The syrup in cakes is always use to get a very wet result when you eat it. As I tell you in my post, this sponge cake doesn´t need to be soaked, but I like that the first sponge cake (base) is very juicy. But this is the way I like it, you can omit if you wish :)
Thank you:)
@@jordanezell5132 you are welcome! :)
Don’t cut it!! Such a beautiful cake........looks delicious!
Hahaha, thank you so much Hamideh!! It´s beautiful, but really delicious too! It would be a pity not to enjoy it :)
GREAT
Thank you so much! :)
Hola soy nueva suscritora y aquí me quedo!!😊te invito que pases por mi canal de COCINA árabe y de aquí😁un saludo😍💖
Qué nervios cortando con esa lira!! 😖 Necesitas una de buena calidad más eficaz!! 🙄
Tal vez tú me puedes recomendar alguna mejor. Esta es de Kitchen Craft y todas con las que he trabajado son muy similares
@@bakestreetcom Hola pues yo tuve una de Ibili parecida a la tuya, me iba supermal porque el hilo es muy liso. Me compré la de la marca Wilton y es mucho mejor. El hilo es como dentadito y corta muy fácil. Por cierto felicidades por todas esas cosas tan ricas y bien trabajadas. Besos
@@aguaazucarillosygalletas6009 La mía también tiene el hilo dentado, creo que cuesta más cortarlos porque los bizcochos están muy fríos y se compactan. Después, a temperatura ambiente, se vuelven más tiernos. Muchas gracias, me alegra mucho que te guste lo que comparto con vosotros! Un beso!