Almond Sable Biscuit Pastry Letter Number Cake by Cupcake Savvy's Kitchen
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- Опубліковано 22 лип 2024
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This gorgeous trending Almond Sable Biscuit Pastry Letter Number Cake also known as a Cookie Cake is easy to make and sure to please. The inclusion of the layers Whipped White Chocolate and Cream Cheese Ganache and Dark Chocolate Ganache make for a decadent and delicious dessert! ENJOY
Concept/Inspiration Credit goes to the amazingly talented / adikosh123 go check her out in Insta!
RELATED LINKS:
Whipped White Chocolate Cream Cheese Ganache: • Whipped Ganache - Whit...
Funfetti French Macarons: • Funfetti French Macaro...
INGREDIENT LIST:
ALMOND SABLE PASTRY
NB: This will make one batch. You will needed two batches.
300g All Purpose Flour
75g Almond Meal
75g Icing Sugar
200g Cold Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Extract
DARK CHOCOLATE GANACHE:
200g Dark Chocolate
100g Whipping Cream
YOU WILL ALSO NEED:
2 Batches of Whipped White Chocolate Cream Cheese Ganache: • Whipped Ganache - Whit...
3/4 Cup Melted White Chocolate for Sealing Pastry
Pink Candy Melts for "Birthday" Chocolate Disc
TOPPING SUGGESTIONS:
Strawberries
Pink and White Mini MArshmallows
Lindt Chocolate Balls
Ferrero Rocher Chocolates
Mini Cadbury Flake Chocolates
Macarons
Buttercream or Edible Flowers
Anything you like!!!
EQUIPMENT/INGREDIENTS (Affiliate)
Gloves (Similar): amzn.to/2xefv11
Kitchen Scales: amzn.to/2sjmrEB
Birthday Stamp for Chocolate Disc: amzn.to/2tP38DG
Rolling Pin: amzn.to/2lMN3eo
Wooden Spacers: (Purcashed from my local Hardware Store and cut into 4 lengths): bit.ly/2yYcS4s
14" White Cake Board: amzn.to/2tSdinb
Letter/Number Template: this was created in WORD.
Pizza Cutter/Wheel: amzn.to/2lJ8KvC
Piping Bags: amzn.to/2IFHcQQ
Flower Piping Tip: amzn.to/2MDuiVQ
Silicone Spatula: amzn.to/2z8mjP5
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
www.dovesfarm.co.uk/resources...
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MUSIC:
Sweet As Honey
#LetterCake #AlmondSablePastry #BirthdayCake - Навчання та стиль
i like the piped flowers. they take it to the next level.
I was going to ask a question about sealing and storage the decorated cake , u already answered all in previous comments!👏🏻👏🏻
Wow. You don’t know how long I’ve been waiting for an Almond Sable Biscuit Pastry Letter Number Cake!
Yayyy! Well...here it is...ENJOY!
You are so talented! Thank you for sharing in such simple ways. You're a great teacher.
Thank you for your kind words :-)
beautiful!!!! If I wanted to use white chocolate for the ganache, should I use the same proportion? Thanks!!
It's 2am and I'm watching this instead of going to sleep lol these are so unique!
he he he! Good choice! :-)
I've seen another tutorial on this, but they did not seal it. What does it do?
It prevents the pastry soaking up moisture form the ganache and so it helps it to stay crisp rather than going soft :-)
Oooooh! Thank you!
Gughhàs
the absolute best presentation of this i have seen on the interenet. So thorough and pretty! But technically the best too! the sealing of the pastry, amazing! and those flowers - gorgeous and simple! thank you!! you are always so generous with your ideas and knowledge!
Awww thanks Deb! Sooo sweet :-)
I have watched many of these letter cakes and no one else has sealed the pastry or even mentioned it. It makes so much sense when you do it. Great video!😍
Thank you so much for the lovely feedback :-)
Agreed! First time I saw it and now I realize how important it probably is. Now I feel confident enough to try it out.
Sorry I'm new to baking and want to try to make this, but I don't understand the sealing. Could you explain please.Thanks
Danni Lopez
When u seal it, the cake does not go soft and holds shape.
I want to make a chocolate version of this how many grams of cocoa would you recommend?
Thank you for another wonderful video tutorial. Always appreciate whatever you post. By far my best youtube videos, Cupcake Savvy's Kitchen. You deserve over a million likes!
Thank you so much Despina that's lovely! I am yet to have a video go viral on UA-cam and reach more than 1M views but I'll keep trying because I know it will happen eventually :-)
Truely said
I like the wax seal using candy melts. Very creative!
Thank you! :-)
How thick do you roll the pastry? Thanks
AAAaaammaaaziing!!👍👍👍👏🏻👏🏻👏🏻
Thank you! :-)
Beautiful. Looks simple but yet colorful. You make everything look like a masterpiece and one of kind.
Thanks Glenda! :-)
So beautifull, great work. So when u finish do you put it in the refrigerator? How long before serving
Perfect for my bridal shower!!! Thank you
How fabulous! Congratulations Ashley! :-)
I made this yesterday it was so yummy and very easy to cut too. I used homemade German chocolate that’s I made and it was so delicious. thank you for this awesome receipt.
Fabulous!
That looks Sonos so so so so so good!!!!!!!!!
Thanks! :-)
always a perfect, accurate recipe,super
Thank you!
I’m going to make this soon. Quick question: when you seal the cookie do you use warm melted chocolate?
Thank you. It looks amazing
It just needs to be melted chocolate.
Made this yesterday and absolutely DELICIOUS!!!! And sooooo pretty!! I made 35 for hubby's birthday!
How fabulous! :-)
Was the cookie hard to cut through?
Can these be made in advance and put in freezer then thaw when ready to use? How long yo thaw?
Could you please tell me what is the size of the letter should be?!
loved this!
Marium Khatri thank you!
Thank you so much for this great recipe. It's so so simple and quick!! Quick question - can I make a chocolate version of this? Perhaps sub some flour for cocoa?
Yes you can. Depending on how chocolate you want it, you can sub out 50+Grams. It will probably be a bit of trial and error to get the flavor you like.
Hello!! How many days can we store it in the fridge after assembly ? Would it get very soggy
Love your work! Thanks for sharing your talent :) also, do we have to add almond meal?
Thank you! No need to add the almond meal if you don't want to. Just replace it with more flour.
Thank you for the delicious recipe! I want to bake the numbers the day before I put them together and decorate. How do you suggest I store them?
In an airtight container at room temp.
Hello, do you have a chocolate recipe of this please? 😋😋
Could I use only almond flour? I am making this for someone who is gluten intolerant.
This is gorgeous and I like ur idea with the sealing process. Can I use swiss meringue buttercream for the filling instead?
Thanks! Yes, you can use any buttercream you like :-)
Thank u so much...I have also tried making this before but my cookies had cracks n fell apart, any tips?
خدمة متقونة
Just great! I'll do it exactly! My daughter' s birthday is coming... her name is Ámbar 😁😁😁😁💖
Yayyyy!!!!!
How can I replace eggs in these recipe?
I've seen lots of recips like this one in youtube, for example, in "quiero cupcakes". Debe estar de moda
Aficionats a la cuina they are extremely popular lately.
I am delighted to see you are so active lately. Your many fans love it. Keep going.
Thank you Jacob. When the ideas flow it's easy but when there is a creative block it can be challenging! :-)
Nimber cake au thermomix
These always look amazing and yours is no exception to the rule!
Thank you! I am thrilled you are watching HEAPS of my videos and enjoying them! :-)
@@CupcakeSavvysKitchen I sure am. I'm inspired to get back into baking. I have a few vids on my channel but not many lol
Stunning!!! I learn so much from you, thanks & keep up the good work!
Thanks so much Alyssa :-)
Beautiful tutorial! Whats the seal for? Also, whats the texture like on the biscuit? Will it be hard to cut through for serving? I imagine it is and then all my filling inside gets oozed out while attempting to cut through. TIA.
The seal keeps the pastry crisp. It is easy to cut through but stays crisp.
I'm having the same thoughts and wonder if I should apply. If I don't apply seal will it be easier to cut without the fillings ozing out
Can i serve this next day?
could you tell if the machine you used is a procesar ? or am I wrong ?
Yes, it's a food processor.
Wow! This is a beautiful cake! Just one question, can we replace all purpose flour with any other flour like oats flour?
It’s not something I’ve tried but I’d love to hear how it goes.
Dear, I just want to know how the biscuit came
I mean is it soft or toooo crunchy
Thank u
How far in advance would I be able to make this? If I made and assembled the day before would the biscuit go soft?
Fazila Yunus the day before is fine. Sealing the pastry as shown helps to keep it crisp.
That looks sooooo good 😍😍😍
Thanks! :-)
Cupcake Savvy's Kitchen You're welcome 💖💖💖😍😍😍😘😘😘
délicieux (delicious)
Thank you! :-)
Beautifull, thanks!! Could be make this pastry in advance ? If yes how many days could be and how to storage?please
Yes, you can make it the day before and store in an air tight container in the fridge.
Thanks so much for your response, I did and is so delicious!, and needs too be careful at the time you handle because is too frágil!
Ooooooook, ok, now you've done it! First of all, Cadbury Flake chocolate is my FAVORITE, but I can't buy it here, so I'd better get on ordering it. Secondly, Lindt truffles are my second favorite (and plentiful here in the U.S. - thank God!), and THEN, you just HAD to use your incredible white chocolate and cream cheese ganache in there, didn't you? 😄😄😄😄😄 I was wondering what you were going to make with it, and here it is... another showstopper !! I'm telling you, you're my hero!! 😄😄😄😄 I'm kind of thinking about chocolate mocha macarons (remind me to send a picture of the ones I made, because YOU taught me how 😉) and Tim Tams...yuuuuuuumm!! 🤤🤤🤤😉😙😙
Awwww how sweet! Thanks Marian. Another version of this fabulous creation coming soon :-)
Cupcake Savvy's Kitchen oh, goodness!! I don't think my heart can take another one!! 😄😄😄😄😄😄😙😙 actually, I can't wait!! ❤❤❤❤❤🌻
Hi good evening. Is this like cake or pastry?
It’s like pastry or biscuit.
Very good. But what is that pink like something on the cake
I explain at 4:50 in the video ;-)
is it ok to make this the night before? and just put it in the fridge?
Yes definitely!
I've watched so many of videos of the biscuits cake but your one is the best one. Thank you
That's fabulous! Thank you :-)
Lovely recipe m gonna try it with letter S ..
What tip did you use to get the kisses ?
Valencia Dmello great! Any large plain nozzle will work. Unfortunately this one is not numbered.
Ja bih menjala fil, tako sto bih na 200gr bele cokolade stavila 4dcl slatke pavlake a ne 2 dcl. Inace sam bila "knap" sa filom na broj 15.
Hey
What can be an alternative to an egg?
Someone ask and she replied, "1/4 condensed milk or 1/4 applesauce per egg"
thats good but i have a question why we put a white chocolat in the biscuits?
mira Manal it seals the pastry and keeps it crisp. It stops it from absorbing moisture from the filling and going soft :-)
Cupcake Savvy's Kitchen thanks a lot ♡
Hi
How far in advance can you bake the biscuits? How would you need to store them?
hema_k_g you can make the in in-decorated biscuit 2 days ahead and store in an air tight container in a cool place.
How you cut this one without distroying it??
Just go for it! :-)
If i dont have any food processor can i use a hand mixer instead?
Sure can!
Hi there can you tell me for how many people will serve. Thanks
12 very generous serves.
Thank you
does the chocolate have to be tempered for sealing?
No it doesn’t need to be tempered.
What size is the letter? What kind of cookie sheet are you using?
The letter is approx 12" high.
@@CupcakeSavvysKitchen approx. how many servings is that?
How far in advance can the biscuit be made?
A couple of days but the pastry may not be as crisp.
Beautiful work as always :) what size font did u do the letter in ????
The letter is about 12" high. Just keep increasing the font till you get the size you want. This spilled over onto 2 x A4 sheets so I cut them and stuck them together.
Why do you seal the pastry? If you were using a cookie base instead of pastry.. Would you still seal it?
The seal prevents the pastry soaking up moisture form the ganache and so it helps it to stay crisp rather than going soft. If using a Cookie base, you would seal it if you wanted it to stay crisp.
Thanks!! Love your work as usual
Why don't you seal the entire face of the biscuit, sealing to the edges?
These are trending right now. My birthday is coming up, I'm thinking about making something like this.
How wonderful! I would love to see a pic if you do! :-) If you allow a couple of days, it really is an easy one to make. You can bake the pastry the day before you decorate. Just cool completely and store in an air tight container till you are ready to decorate. Good luck! :-)
Thanks for the tips 👍
Why did you poke the holes in it? Is this optional?
It’s optional. It helps the pastry to bake evenly and not rise too much with air bubbles.
Cupcake Savvy's Kitchen
oh ok thanks!
What's the music?? By the way i love it
It's called "Sweet As Honey" :-)
Thanks
Can I please ask what font you used to create this?
A thick block letter font like Arial Black works well :-)
Cupcake Savvy's Kitchen can I also please ask how did you manage to get the font across two pages. I’ve tried and it just doesn’t work out as big as I would like :(
You may have more luck if you treat it as an image. Type it out in something like Paint save as a .jpg then insert as an image in Word and enlarge. It should print across two pages. You can then cut and tape it together. Good luck!
Cupcake Savvy's Kitchen ohhhh THANK YOU SOOO MUCH!!!!
You are very welcome! Happy to help :-)
Esto es una galleta verdad ?
Sí, es una cookie
Substitute for egg ??
1/4 Cup Condensed milk or 1/4 Cup applesauce per egg.
How much whipped white chocolate cream cheese ganache did you use? Thank you!
J Tong please check the ingredient list below the video.
Bonjour domage que ce nest pas en francais .😢
good
Thanks :-)
Forget singing the "ABC." This is a better way of learning the alphabet!
Here here!
🌹🌹🌹🌹
Ann Reardon from How to Cook That made it first so I think you should give her the credit.
Actually the creator of this concept is instagram.com/adikosh123/ she is a very talented young lady who took Insta by storm with this style ;-)
Cupcake Savvy's Kitchen I didn't know that Thankyou. I just think it's better if whoever created an idea should be given credit. :)
Of course...please refer to Description Box.
I have never seen someone eating this
It's delicious! Just like a cream tart :-)
Love you 😗😗😗💌💘💘💘❤
How sweet! Thank you :-)
Adding much vanilla essence 😂
My fave! It actually gets drained out by all the other strong flavors in the final creation ;-(
But not cheese on cake 😷