This technique is awesome! I tried it just for fun but with smaller letters because I first wanted to try it out with smaller ones so that ingredients would not be wasted, but the outcome was great! Turned out super fantastic and my whole family loved it! I also own a small baking business and will definitely add this to the menu... loads of love Georgia ❤️❤️❤️
I would use Swiss meringue buttercream. Yes, there is a chance it can make the biscuit soggy after a few hours BUT you can seal the biscuit and create a barrier by brushing it with melted white chocolate or even royal icing before piping the buttercream.
Butter biscuit with american buttercream. WOW. Heavy with heavy. I make number cakes with biscuit with sunflower oil, eggs, etc. and heavy cream and creme faiche filling and some fruit. It holds it's shape until next day.
Love this biscuit. Has anyone tried it with ice cream filling instead of buttercream? I'd say that it would make a great ice cream sandwich birthday cake!
Thank you very much!!! It looks amazing and I actually want to make it as a present for my friend’s daughter ... but I have a question ☺️ hope you answer: does it become soft after the cream sort of blends with the biscuit?
Hi Georgia.. If making for an order, can we make the cookies a day earlier and store in room temp to decorate the day of delivery? Also can we color the cookie dough?
Sorry adding more to my question is it easy to cut after it’s Totally complete? Want to make it for my husband’s birthday but not sure how it would cut
This doesn't need refrigerating as the American frosting keeps well outside. The only risk is the biscuit going slightly soft so I would avoid the fridge if you can!
Can I add cocoa powder to tthe biscuit recipe? If so, what amount of cocoa powder should I add? I already tried this recipe and it was amazing!!❤❤ Would like to try chocolate flavour now.😊
I made this for my daughters 1st birthday after binge watching your cake tutorials. I was nervous as I have hardly done any icing decorations. I ordered her a cake and what I received looked nothing like the photo online. Sad as I was motivated more to try this. Turned out beautiful. I kept it in the fridge as the weather was warmer and few days after her birthday still tasted like a biscuit and was not soft and mushy. However I had to make 2 batches of buttercream and it was way too sweet. My kids loved it but how can we adjust the sugar levels and still have the right consistency buttercream? Sorry total beginner here in terms of icing as I mainly do dummy fondant cakes.
How many people would the S serve? I would also love to see one of these cut. I envision it breaking into pieces? Thank you, love your videos & great tutorials 💞
It's actually not! The biscuit does soften slightly and the buttercream sets. I find these combinations the best when it comes to cutting - the swiss meringue buttercream is very soft and tends to come out the sides!
Hey i tried making these but the end product was crumbly and i couldn't lift the whole piece at once, it broke Can you please help me where i went wrong
absolutely beautiful!
Absolutely amazing recipe! Thank you!
Thank you, Georgia!
This technique is awesome! I tried it just for fun but with smaller letters because I first wanted to try it out with smaller ones so that ingredients would not be wasted, but the outcome was great! Turned out super fantastic and my whole family loved it! I also own a small baking business and will definitely add this to the menu... loads of love Georgia ❤️❤️❤️
Btw I am a fan from Sri Lanka
That is a really neat idea . I love it !!! ❤️
Can't wait to try this!
Adorable! 🥰
Looks yum! and so pretty 👍🏻😍
Thank you so much for this easy recipe!! Definitely gonna try this out!!!!
♥ 😍 Beautiful biscuits!!!!!!
Cant wait to try this
Me too! :)
So pretty!!
You make this look so easy, I am definitely trying this recipe.
I feel like I've seen these everywhere lately! Thanks so much for the tutorial, and it turned out beautiful! 🙌🏻
Thank you!
Really beautiful
Made this today for my great Grandaughter. Very tasty, the lemon was nice and fresh. Thank You, you are a very good teacher
thanks for posting this! Love all your videos :)
It’s just so good 😊, thanks for the recipe
I’m going to try this for valentines, with a heart shape cutter, fingers crossed it will work out!..thank you for sharing xx
Good luck!!
so beautiful! super big fan from Taiwan ❤️
Lovely 💜💜💜
This is exactly how I make it!!
I LOVE your tutorials! I want to make a mirror glaze cake for a birthday coming up and would love to know how you make them!
Lovee it❤️
I'm going to try it, thanku😊
Love it! Gonna try this for my daughters 1st birthday! ❤️
did it work?x
Just what I needed for my husband’s birthday. Btw you’re so lovely and make the recipe seem so effortless and fun (y)
@nourel atallah Hiii did u make it how did it turn out
Im going to practice this for my granddaughter second birthday next may looks fun and yummy
I will try this.. thanks ❤️❤️ im your avid viewer from Philippines 🇵🇭
Og i lovw ber sbes amazinggggg n sooo bubbly n helpful
Thank you for this!!! ❤❤
So prettyyy ! How do you make sure that the second letters is the same thickness than the first one ?
I just ordered a robot because of this video hahahahah, I want make all your recipes now..addicted ! xoxo from France btw
Perfect 🙏🙏🙏🙏👏👏👏👏
I would use Swiss meringue buttercream. Yes, there is a chance it can make the biscuit soggy after a few hours BUT you can seal the biscuit and create a barrier by brushing it with melted white chocolate or even royal icing before piping the buttercream.
I bet this is beautiful with Russian piping tips!
Love this. Just wondering what would be the best way to travel with it? Thanks x
Yummy.
Wow... looks so beautiful 😍 thanks for sharing my friend ❤️ sty cnctd ❤️ dear
Butter biscuit with american buttercream. WOW. Heavy with heavy. I make number cakes with biscuit with sunflower oil, eggs, etc. and heavy cream and creme faiche filling and some fruit. It holds it's shape until next day.
And you can cut it easy
Can you share a recipe?
hi i love this easy biscuit u make..but i just want to know how u did the icing?thank u
You are so beautiful and so sweet, I just discovered your channel and I fave feeling like I know you all my life ✨ go girl, you’re amazing
Do you have to make this the day of the cutting or can I make the cake beforehand?
Hi! Would you recommend using diplomat cream instead of buttercream for this? Can it stay out of the fridge for 2-3 hours in a hot climate?
Hey .. is it easy to cut? Love your recipe
I wish all the best to your friend
Love this biscuit. Has anyone tried it with ice cream filling instead of buttercream? I'd say that it would make a great ice cream sandwich birthday cake!
I did, it got abit soggy and soft. Fresh Cream worked well instead
Hi Georgia, can we use whipping / heavy cream instead of buttercream?
Is there a chocolate version of the recipe please? Also I’d love to know if the cookie can be made a day in advance? Xx
where can i find those stencils? beautiful
Hi Georgia... what’s the best way to store the letter biscuit? Does it need to go in the fridge? Xx😊😀
Thank you very much!!! It looks amazing and I actually want to make it as a present for my friend’s daughter ... but I have a question ☺️ hope you answer: does it become soft after the cream sort of blends with the biscuit?
After a while - this is why I think the American frosting is the best match. Swiss meringue can get a bit soggy!
Can I use whipping cream instead of buttercream and would the biscuit go soggy if left in room temperature for a long time.
Can anyone tell me what it is like to cut this? Is it hard to cut into? Like a soft cookie? Does it crumble? Looks amazing Georgia! ❤️
You should cut it while its not baked 😊
where do you purchase the edible glitter from?
Can whipped be used instead of buttercream for the frosting ??
How long before you make this can you prepare the dough?
Hey, can we use whipped cream instead of butter cream?
Hi you
Thank you for this amazing and very detailed video. I just want to know how big is the cake and for how many people
Thank you! This was about 14 inches and I would say it feeds about 20-25 people (unless the portions are cut smaller!)
Yummy 💙 You
Hi Georgia.. If making for an order, can we make the cookies a day earlier and store in room temp to decorate the day of delivery?
Also can we color the cookie dough?
Yes you can store it. Cant colour it
I always find buttercream very sweet, can fresh cream be used?
Pleas georgias!!!!!!!!
Hi Georgia , i tried the biscuit recipe, turned out well , i kept the thickness around 1cm , but seems difficult to cut . Do i decrease the thickness
Hi, what do you preheat the oven to ?
Sorry adding more to my question is it easy to cut after it’s Totally complete? Want to make it for my husband’s birthday but not sure how it would cut
Can I make the dough ahead of time and refrigerate it?
Can I use Icing sugar instead of caster sugar?
what do you do with the cakes and stuff after you make the vido
Hi what sugar is it caster?
Hello Georgia,
Would we need to eat this on the day? Or can left overs be refrigerated?
This doesn't need refrigerating as the American frosting keeps well outside. The only risk is the biscuit going slightly soft so I would avoid the fridge if you can!
Hi can u plz tell me wat inch pan u used ?
Can I add cocoa powder to tthe biscuit recipe? If so, what amount of cocoa powder should I add? I already tried this recipe and it was amazing!!❤❤ Would like to try chocolate flavour now.😊
Yes you can! Replace 20-30g of flour with cocoa and use chocolate ganache to sandwich the cake together!
I made this for my daughters 1st birthday after binge watching your cake tutorials. I was nervous as I have hardly done any icing decorations. I ordered her a cake and what I received looked nothing like the photo online. Sad as I was motivated more to try this.
Turned out beautiful. I kept it in the fridge as the weather was warmer and few days after her birthday still tasted like a biscuit and was not soft and mushy.
However I had to make 2 batches of buttercream and it was way too sweet. My kids loved it but how can we adjust the sugar levels and still have the right consistency buttercream? Sorry total beginner here in terms of icing as I mainly do dummy fondant cakes.
Make a Swiss Meringue Buttercream. It's very light.
@@fortnitepro1414 Thank-you will try again and experiment.
Do u have a video sharing the recipe for this American butter cream ?
Yes - I have a tutorial showing American Vs. Swiss Meringue on my channel :)
Can you please convert this into cups and just want to make sure bake at 180?
So pretty, but do you cut it or just use your hands and start taking the buttercream flowers and go from there?
You cut it with a knife or cake cutter just like a cake
It cuts really easily!
How can you make this into a chocolate biscuit?
How many people would the S serve? I would also love to see one of these cut. I envision it breaking into pieces? Thank you, love your videos & great tutorials 💞
I was wondering the same!
Love this. Thank you. Just one question. How do you serve this?
It's actually very easy to cut...I would just cut along the shape and make smaller pieces!
Georgia's Cakes thanks!!
So BUisquit is a hard cookie basically
It just seems like all that butter cream will make it way too sweet for me is there anyway you could do it they whip cream filling?
is the biscuit cake hard to cut....will the buttercream icing come out between the layers while cutting
It's actually not! The biscuit does soften slightly and the buttercream sets. I find these combinations the best when it comes to cutting - the swiss meringue buttercream is very soft and tends to come out the sides!
How big is your letter?
Could you do this with a cake and show us please
😃😃👏👏🌸🌸🌸🌸
Those knives are so cute! Where did you get them?
amzn.to/2JxuPv7 :)
Can we use a hand mixer?
Yes you can!
Can I make the dough the day before and keep it in the fridge.
Yes you can!
Hey i tried making these but the end product was crumbly and i couldn't lift the whole piece at once, it broke
Can you please help me where i went wrong
holaaaaa!!!!!!!!!! Sub Español pleas !!!!!!
Does the biscuit not spread out when being baked?
I read that corn starch helps them keep its shape.
Can you make a chocolate
Do u want a helper?
What's the name of the background music?
Bensound - Dreams
Can I use regular granulated sugar or do I have to use caster sugar? :)
You can use granulated
Hello, I've tried your recipe. But it's so fragile. And my cookies broken easily. Would you like to tell me what should i do?
You may have rolled it too thin - try a little bit thicker next time, but they are fragile!
When mine goes in the oven it gets bigger why’s that?
Maybe the dough is soft - try refrigerating it before cooking it should hold its shape better
@@GeorgiasCakes thanks legend ✨
It looks great, but I'd never eat American buttercream. Just the thought of eating pure butter and sugar makes me gag.
There are other pastry cream that can be used.
You dont know what you're missing 😋
@@Anitaj70 I do know, diabetes and atherosclerosis.
I also don’t like it 😌
I made this recipe using gluten free flour and I couldn't get a firm dough from it. I ended up having to add milk, eggs and baking powder lol
Hiii how was the flavour tho???