I love your channel I can literally watch your videos all day long they are very instructive and fun but at the same time educational. ❤️❤️❤️❤️❤️❤️❤️❤️❤️
I have just discovered your channel about 2 weeks ago, by looking for genoise cake tutorials, and truly am so grateful !! I never went to pastry school but I started a home bakery business during pandemic out of my hobby and people's interest. I really appreciate your clear, simple and easy to follow baking tutorials. Thank you for making such quality content available. New subscriber here 🙏🏼
Aww Thank you Adonia! I admire your ability to take actions.You should go as you learn! ;) Thanks for subscribing, I hope I can get along with your baking journey!
How TRUE! U have make us a much better baker by all these tips. We can bake for decades n never learned as much. 🥰😍😘THANK YOU! Do u have any food Italian Almond cake recipe to share? Berries season is here n I can think of all the wonderful desserts to go w them. 💐🙏
Thank you so much for this video. You really take the time to explain techniques. Even when you are doing a recipe. You are the best and my favourite chef.
I cannot thank you enough for thus terrific video. So very helpful. I cannot wait to try it using your beautiful sponge recipe! Happy (almost) birthday to your sweet pup! ♥️
Thanks Aya Im learning so much from you. I follow people who actually teach skills not just show a recipes. After a lifetime of flops im having success!
Usually folds the sponge batter slower better to avoid deflated, however No!..your method works for me 😊 speed Has changes the game!,, Looking forward more tips and methods from you to achieve better results on my baking experience Thank you so much 🥰
Thank you for this vid! I made the genoise last time and I followed every step perfectly but it still deflated a bit and I was soooo confused, now I know it was my folding!
Hope it’ll be a success next time☺️ The volume goes down a little bit after taking out from a fridge since it’s very soft but it’s totally normal! Just like Chiffon cake.
Thank you so much for these tips 🤗 I’m just learning to bake and have had some trouble in the past with a dry genoise with lots of air bubbles. I can’t wait to try these tips out and use your genoise recipe!! P.S I love all of your videos and your content is amazing 🥰
Thank you so much. I’m making your chocolate mousse recipe this Sunday and folding made me a bit nervous. I probably would have gone slow and messed it up. I’m going forward with confidence now. Cheers.
Congratulations for your channel. I think your videos are amazing and that you really emphasize little details that actually matter, something that I didn’t find in any other channel. One request I have, something that always bothered me, is advise on boiling stuff. Creams, mirror glaze, syrups, inverted sugar, caramel etc. Nobody explains if I’m supposed to reach boiling temperature in full heat, or slowly in medium heat. So always there is a chance for wrong humidity amount. Too much or too little.
Thank you so muchhhhhhh for this videooooo 🙏🙏🙏🙏 btw how long do you usually whip the eggs for genoise sponge? My batter always loses bubbles after I fold in the flour 😭😭😭
Welcome!😊 It really depends on the machine and how warm eggs were etc. but usually I whip 7-13 mins with high speed for one batch and whip for another 5-10 mins with low speed. The volume definitely goes down and that’s ok unless it is too much. By folding fast and whipping with low speed at the end(small bubbles tend to stay longer than big bubbles), you can avoid killing too much bubbles! Hope that helps ;)
Hai, thank you so much for the video, this is what I've been looking for, very detail without cutting the video. I wonder what is your looking for when you lift the spatula and let the batter flow and then you continue folding? is it to look the right consistency? if yes, how I know the correct consistency and stop the folding process? Because I still wondering when I have to stop and sure the melted butter has incorporated well to the batter. I often stop the folding process, pour into the pan, and surprisingly there is still melted butter remains at the bottom and makes my cake becomes rubbery. sad :(
Thank you for this video. It helped me understand how to cut and fold ingredients better. And it may ultimately help me lose weight. Thank you so much. Praise the Lord Jesus Christ and to the most high God which is in heaven, i offer my thanks for all blessings which he provides.
You can dip the bowl in an icing water while you are frosting, that helps keeping it cool which prevent it from getting runnier. Turning down the room temperature helps too!
Yess! I had used 8 eggs and honestly it was a bit hard to fold the flour in later because the amount was HUGEE and I still tried my best and at the end the batter looked fine but after they baked,they cakes didn't rise much and also smelled like egg😥,is it because of the big number of eggs?? And thank you so much for replying🥰I love your content and effort,and also your cuteee daughter🥺
That’s true, they need a bit more sensitive. When you make more batches, you’ll need to whip longer than the one batch. So it should take a while to get the consistency. And yes, I recommend to use a BIG bowl for that. And bigger spatula only if you have. Hope it’ll be success next time!!
![[Quick & Easy] Most SIMPLE Buttercream Recipe](http://i.ytimg.com/vi/Q6eZoGq2CDM/mqdefault.jpg)
![[Quick & Easy] Most SIMPLE Buttercream Recipe](/img/tr.png)
Hello guys!🤗 It's a little bit different type of video this time! Let me know if you like it or not ;)
It is a really thorough explanation.. totally love it! thank you for making the video
Great tips!
Thank u so much Aya. I felt like this video is made specifically for me 🥰🥰🥰
🙏🎉👍
Thank you😊✨
I love your channel I can literally watch your videos all day long they are very instructive and fun but at the same time educational. ❤️❤️❤️❤️❤️❤️❤️❤️❤️
Omg I’m so glad🥰❤️❤️ Thank you!!!
I have just discovered your channel about 2 weeks ago, by looking for genoise cake tutorials, and truly am so grateful !! I never went to pastry school but I started a home bakery business during pandemic out of my hobby and people's interest. I really appreciate your clear, simple and easy to follow baking tutorials. Thank you for making such quality content available. New subscriber here 🙏🏼
Aww Thank you Adonia! I admire your ability to take actions.You should go as you learn! ;) Thanks for subscribing, I hope I can get along with your baking journey!
Thanks for sharing the technique
Of course!😉
Thank you 👍❤ from india
How TRUE! U have make us a much better baker by all these tips. We can bake for decades n never learned as much. 🥰😍😘THANK YOU!
Do u have any food Italian Almond cake recipe to share? Berries season is here n I can think of all the wonderful desserts to go w them. 💐🙏
There are A LOT in baking and I’m still learning too! Never ending and that’s the fun part😉❤️ Thank you Katalina🙏
very well explained.. appreciated... waiting for more videos to learn.. not everyone explained this deeply.. tanks a lot!!
Thank you!🥰
Thank you for your video! I have learnt a lot of techniques from you! However, it takes some time for me practicing the skill. haha
I’m glad!😊 Yes, the more you practice the better you get!💪🏻
Thank you!❤
Thank you ...i love your channel i can't wait for more videos. I missed Rei ❤
Thank you😊
Thank you so much for this video. You really take the time to explain techniques. Even when you are doing a recipe. You are the best and my favourite chef.
Aww thank you so much🥰
Thank you so much for this video. I've learnt how to fold like a pro actually! Keep more lessons coming please!
Awesome!🥰👏🏻👏🏻👏🏻
I cannot thank you enough for thus terrific video. So very helpful. I cannot wait to try it using your beautiful sponge recipe! Happy (almost) birthday to your sweet pup! ♥️
Thank you!🙏🏻 I was afraid it may be a bit more boring than usual, so I’m so glad!!
Great I'm aDemi chef pastry in Abudhabi watching but thanks for the great work 🎉 you have done 👍
Thank you for teaching the awesome technique!
You’re welcome, thank you for watching!🌼
Thanks Aya Im learning so much from you. I follow people who actually teach skills not just show a recipes. After a lifetime of flops im having success!
"teach skills not just show a recipes" That's exactly what I want to do through my videos. Thank you!
Usually folds the sponge batter slower better to avoid deflated, however No!..your method works for me 😊 speed Has changes the game!,,
Looking forward more tips and methods from you to achieve better results on my baking experience
Thank you so much 🥰
Thank you❤️ So happy to be a part of your baking experience!🙌🏻
Thank you
I'm learning a lot
Awesome😊 My pleasure!
Btw, rest your eyes if you get dizzy on the way while you are gazing me folding...I did a little bit🙈
Thank you so much ❤
Thank you ! This is important lessons 😊
Thank you❤️
I really appreciate that you made this teaching video. More, please!
Thank you! I will😀
Thank you for the video. Very helpful tips!
Thank you!🤗
Thank you madamm.. love from brunei 🇧🇳
thanks so much ! you’ve been helping me become better at baking ☺️
Aww🥰 My pleasure!!!
Thanks Aya Caliva, very clearly explained technique. Very useful tips.
Thank you Chef, happy early birthday Chocolat !!!
Thank you😁
Thank you for this vid! I made the genoise last time and I followed every step perfectly but it still deflated a bit and I was soooo confused, now I know it was my folding!
Hope it’ll be a success next time☺️ The volume goes down a little bit after taking out from a fridge since it’s very soft but it’s totally normal! Just like Chiffon cake.
Thank you for the detail explanation. Would definitely want to try!
My pleasure😊 Thanks for watching!
Thank you so much for sharing.😊
Thank you so much for these tips 🤗 I’m just learning to bake and have had some trouble in the past with a dry genoise with lots of air bubbles. I can’t wait to try these tips out and use your genoise recipe!! P.S I love all of your videos and your content is amazing 🥰
Thank you Amanda🤗 I’m excited for you to try too, hope it’s a success! Thanks for your support🌱
Thank you so much. I’m making your chocolate mousse recipe this Sunday and folding made me a bit nervous. I probably would have gone slow and messed it up. I’m going forward with confidence now. Cheers.
Well I am not toooo old to learn. Thankyou
Never too old to learn or to be adventurous!🏝😊
you are the best chef in the world God bless please we need how to cover the cake
thank you so much for the compliment😌
Thank you. I'm always looking forward to seeing your videos, I really appreciate 🙏❤
Aww thank you🥰
Love it. Thank you for sharing this
My pleasure!
Very helpful! Thank you 😊
Yay😊 Thank you!
You the thr best
I luv it cos i really can pick up such skills which will make a great diff in the result🥰
Awesome, thank you😉
the movements are smoothhhhhh!
😂 Thanks!
Thank you Chef!
I’m in Pastry school now and this video is very helpful! ❤️
Awesome🤗 Good luck there👍🏻
Thank you! 🤗
Congratulations for your channel. I think your videos are amazing and that you really emphasize little details that actually matter, something that I didn’t find in any other channel. One request I have, something that always bothered me, is advise on boiling stuff. Creams, mirror glaze, syrups, inverted sugar, caramel etc. Nobody explains if I’m supposed to reach boiling temperature in full heat, or slowly in medium heat. So always there is a chance for wrong humidity amount. Too much or too little.
Thank you so much!😊 I’m so glad❤️ Thanks for your request, I hope to make that video someday.
thank you so so so so much for sharing some of your knowledge with us! Please keep these videos coming! Loving it! 🥰
Thank you🙏🏻❤️
Thank u sooooo much!
my pleasure!
Thank you 😊
My pleasure!!
That's what I need. Thank you! :)
Welcome!🤗
Great content. Thank you!
Thank YOU!
Thank you video .
My pleasure!
thank you...new follower here..simple but informative😃😃
Thank you!🙏🏻❤️
Thank you great video! Please could you make the 3 leches cake ? Thank you.
I don’t think I’ve never got a chance to made the one! I should try!
Thank you so muchhhhhhh for this videooooo 🙏🙏🙏🙏 btw how long do you usually whip the eggs for genoise sponge? My batter always loses bubbles after I fold in the flour 😭😭😭
Welcome!😊 It really depends on the machine and how warm eggs were etc. but usually I whip 7-13 mins with high speed for one batch and whip for another 5-10 mins with low speed. The volume definitely goes down and that’s ok unless it is too much. By folding fast and whipping with low speed at the end(small bubbles tend to stay longer than big bubbles), you can avoid killing too much bubbles! Hope that helps ;)
Hai, thank you so much for the video, this is what I've been looking for, very detail without cutting the video. I wonder what is your looking for when you lift the spatula and let the batter flow and then you continue folding? is it to look the right consistency? if yes, how I know the correct consistency and stop the folding process? Because I still wondering when I have to stop and sure the melted butter has incorporated well to the batter. I often stop the folding process, pour into the pan, and surprisingly there is still melted butter remains at the bottom and makes my cake becomes rubbery. sad :(
This is going to help me make the best banana cream pie on the planet, so thank you.
Awesome!😊 My pleasure!
I know this is off topic, but do you use anodized aluminium cake pans?
Does the choco need to cooler down before the folding?
Thank you for this video. It helped me understand how to cut and fold ingredients better. And it may ultimately help me lose weight. Thank you so much. Praise the Lord Jesus Christ and to the most high God which is in heaven, i offer my thanks for all blessings which he provides.
Thank you! I’m so glad it was helpful❤️ Same to you!!
If my speed is not fast enough, how can I frost a cake with whipped cream without turning runny?
You can dip the bowl in an icing water while you are frosting, that helps keeping it cool which prevent it from getting runnier. Turning down the room temperature helps too!
@@PastryLivingwithAya thanks a lot
Wondering what are the measurements for the half recipe.
The amount of ingredients are listed in in my genoise sponge cake video. It’s listed in the description box under the screen!
I have been Folding for 40 years and never turned my bowl😂 thank you for the tip
My pleasure!😉
Heylo maam☺️I had doubled my genoise cake recipie and it didnt turn out good🥲🥲but with the normal recipe it was fine,do u know why it got ruined??
A lot of times that happens when you change the measurements :/
Does it mean you used 8 eggs? How did it look like? Hope I can find out why!
Yess! I had used 8 eggs and honestly it was a bit hard to fold the flour in later because the amount was HUGEE and I still tried my best and at the end the batter looked fine but after they baked,they cakes didn't rise much and also smelled like egg😥,is it because of the big number of eggs??
And thank you so much for replying🥰I love your content and effort,and also your cuteee daughter🥺
Ooh damnn😫 I think the recipe with eggs and folding are kinda sensitive😂😂 because this sort of issue never happened with any other cake
That’s true, they need a bit more sensitive. When you make more batches, you’ll need to whip longer than the one batch. So it should take a while to get the consistency. And yes, I recommend to use a BIG bowl for that. And bigger spatula only if you have. Hope it’ll be success next time!!