I'd love to see a video dedicated to different mixers and what all the bits are for. K blades, balloon whisk, normal whisk etc as well as bowl size, motor size, speed settings etc. Thanks for all you do 💕
Yes Jemma, I would really like to see a video dedicated to stand mixers! There are so many on the market it leaves me confused so a 'what to look out for' tutorial from you would be wonderful. Wishing you well in your recovery x
Great video, I love learning about the people that make up C&D. I want to add my well wishes for your recovery, Jemma. I have had chronic lower back issues, so I can relate. Rest and don't push yourself too fast! I would love to have you make an equipment review video, everything from simple hand tools to mixers and ovens etc.
I love your channel. I am a pretty experienced baker but I learn something useful from almost every video. All of the staff have good teaching skills but most importantly the sheer love and joy in what you create comes through. Thank you for creating this channel and sharing with the world. Get better very soon Jemma.
I have a question regarding butter-based versus oil-based cakes. Many recipes that you find online use plant oil instead of butter, which always puts me off a little bit since I grew up using butter in every cake. Are those two interchangeable or do they produce different results? Which one do you prefer?
You guys are my the most favourite people on this earth . Can’t take of my mind off you. The way you inspire me And the whole world it’s something very much outstanding . You’re making me a better baker every each day . Be always blessed and love you all . Thanks for everything. Grateful and respect ❤️❤️❤️❤️
I am so glad someone asked about the stand mixers. As a home baker I agonize over the expense of a mixer which after an oven, is the next largest purchase one would make. The agony comes with how to choose which one to buy. Kitchen Aids are horrendously expensive in my country and they seem to have a low power motor. Kenwoods have higher wattage and fit into a budget better if one looks at getting the highest power for your buck. So which criteria would you recommend a home baker focuses on when considering which to purchase? Is the Kitchen Aid really worth the excessive price?
Hi Jemma, just started following you not long ago. Just saw that you hurt your back. Get well soon. Love all of your video’s. You are such an inspiration. Your videos are easy to follow and are a lot of fun to create. Going to be doing your fault line cake in a couple of weeks. Very excited. Thank u for all that you do.
Hi Jemma, glad to See (from the video anyway) how quickly you got up for the door. (Again could Be video Fast fwd. ) Great to see you doing better! A fan in America
Will second the cornflake brownie being awesome! I had one over this past weekend when I was in London, and OMG! Jemma: hope your back gets better soon! I have a similar back issue, and I use a comfy wheelie chair in my kitchen so I can cook and bake. (I also used to work in laboratories as a biochemist, which really messed my back up...)
I've been trying my hand at macarons and the Italian meringue works best for me. My question is though, what else can I use if i dont have a food processor to make sure my almond flour is really fine? I have a small processor but even adding my powdered sugar it still becomes a bit buttery.
I don't live in London, but in the last few years I have been travelling there at least once a year, and every time I did, I made sure to eat cupcakes at C&D and try at least 3 flavors haha. Last time I bought cornflake caramel brownie, and Oh My God was it AMAZING!! I can understand why it is everyone's favorite! Thank you for what you are doing, for constantly trying new recipes, tweaking the classics and mixing it all up!
Hey guys! Thanks for everything you shared here on youtube for us. I really appreciate when skilled and talented people like you are willing to share their recipes with the world, although you can easily keep it as secret because it's your business after all. You're an inspiration for us! Hugs from a fan from Romania!:)
I have one thing to ask. Do you guys ever wonder that you have an audience in Brazil? I hope you get well soon. I am so sorry I have not asked you before through social media.
Could Dane possibly be more adorable? Pop-up cake classes would be so much fun. I'd figure out some way to get myself to London for that. +1 for a stand-mixer deep dive video
Hello Gemma love your channel 😍 and I just want to ask if you could cook any cakes with using repaired or sunflower oils because it effects my IBS please 🙄
Dane's pretty much like me on skincare! 😁 I got him beat just a tiny smidge on products I use etc. I also always use SPF year around, and don't tan as I don't like it. I usually only do make-up for concerts/events, always take it off and cleanse before going to bed too! My skincare collection is massive compared to my make-up 😅 I looove these videos, cool to get to know you better, and thanks for the tips for food places for my yearly London trip next year! Much love from a Norwegian fan ❤️
Great video and questions. Definitely keep taking care of your back and don't rush it! I worked 3 jobs and damaged my back, and of course couldn't slow down to properly take care of it. I ended up having a to be cut open from the front for a spinal fusion then flipped and have the back cut open to have the broken pieces of transverse process from Pars Defect removed. I joke that I look like a pirate stabbed me with a long sword lol. So definitely take care of yourself so you don't make it worse! Glad you are doing better! Keep up the awesome videos!
Liked the question about beating eggs. From working in big hotels I got used to floor standing mixers and whisking trays of eggs "till they literally rise" and then folding in the flour and oil for trays of sponges. I started working at a small coffee shop and my cakes were flopping because I was over beating the eggs, looking for that big fluffy mass. Eggs in small quantities in a normal cake, need to be beaten with sugar then oil very lightly or else they will kind of split and go watery and not give structure to your small carrot cake for example. The only time you need to whisk eggs to a big foam is when you making sponge cakes. Basic oil chock cakes, carrot cakes, cupcakes and muffins require just a simple mix in. When you beat eggs and add sugar, then oil, for say a carrot cake, you just mix till the eggs are creamy no more. I hope this helps someone.
Hi Jemma and team! Firstly, hope you're feeling better. Best wishes for a speedy recovery! Second, I'm about to embark on the creation of a winter wonderland cake, which will require some precise glitter application. What type of brushes do you use for that at C&D? Can you use any old craft brush or makeup brush, or do you have special recommendations for applying glitter and/or lustre dust?
Hello from Canada! I love everything you do!! Would like to ask: When doing meringues is it better to bake on convection? And how long do you leave the meringues in the oven once you've turned off the oven. Happy holidays to all of you and Jemma - get better soon!!
If I get the chance to be able to travel to London someday, I will definitely visit and grab myself some cupcakes in your store! And I won't let it pass without seeing or talking to you! much love from the Philippines!!!!
Hi Jemma. I hope you are feeling better soon. Love your channel. As you bake fresh daily what do you do with your waste cakes etc that did sell not that I can imagine you have stuff left at the end of each day.
Hi, I’ve watched hundreds of videos on rolling fondant over a cake, I use Renshaws and increased the thickness, but as soon as I get to the bottom of the cake it tears, what can I do please?
Hi gang!!! Please make another q&a but with the gift exchange like you did last time, I really loved it! Also I have a question for Jemma, are you ever going to chop your bangs again? Love you all ❤
Regarding puff pastry I got this tip from another UA-cam baker called Gemma. This cuts out all of the hard work. Use frozen butter, grate the butter into the dry ingredients and bring it together with a little liquid. No need to keep rolling and folding and dabbing butter just roll it once and put in the oven. The frozen butter evaporates and creates pockets of steam all over making flaky layers of pastry
Wishing you well from Boise Idaho in the US. Got a question and I cannot find the answer anywhere. I'm trying to get my cookie business off the ground and I'm finding that brown sugar is wicked expensive. I would like to make my own but I'm wondering if that's going to work with my current recipes. Are there any differences between store-bought and homemade brown sugar? Absolutely love your videos and hope that you get feeling better very soon!
Hello jemma ! Je suis française, donc je te suis depuis la Vendée là où j'habite. J'aime beaucoup tes videos, elles sont fun, et je les regarde avec plaisir. Je suis tombée amoureuse de tes meringues que me suis empressée de reproduire. Elles ont fait l'unanimité, goûtée et approuvée 😍😍😍 continue de nous éblouir c'est vraiment top ! Sabine une maman créatrice de rêves !
Oh god I’m so in love with you channel! I just knee you about a week ago but I almost watched everything!! I love how professional are u but you still make it simple for us.. but please I want to ask you about self raising flour, I don’t have it in my country what is the substitute for it? Like for each 100g of flour how many grams for baking powder? Thank you so much and keep up the wonderful job!
I'm very happy you're doing better! I'd love to see a video about stand mixers :) I didn't get a question in because I've been sick, but I loved this video and thank you for taking the time to answer everyone's questions! (I love mincemeat too :) )
I'd love to see a video dedicated to different mixers and what all the bits are for. K blades, balloon whisk, normal whisk etc as well as bowl size, motor size, speed settings etc. Thanks for all you do 💕
same here would love to see a video about different whisk
Uuu and maybe with showing what happens when you use a different one than you're supposed to (creaming butter and sugar with a balloon whisk etc.)...?
That’s some ting that would definitely interest me.
Check out her new videos if you haven’t yet
Yes Jemma, I would really like to see a video dedicated to stand mixers! There are so many on the market it leaves me confused so a 'what to look out for' tutorial from you would be wonderful. Wishing you well in your recovery x
Get well soon, we miss you.
Pleaseeeeeeee do a video on stand mixers!!!! Especially those beautiful ones you use at home!!
Hi Jemma
Want to know do you used preservatives for your cakes
Yesss please doo 💛
Great video, I love learning about the people that make up C&D. I want to add my well wishes for your recovery, Jemma. I have had chronic lower back issues, so I can relate. Rest and don't push yourself too fast!
I would love to have you make an equipment review video, everything from simple hand tools to mixers and ovens etc.
I love how much adorable Sally is 💛 please make for us a video about the best way of cooking stuffed cookies 🍪
I just love everything you make ❤
I love your channel. I am a pretty experienced baker but I learn something useful from almost every video. All of the staff have good teaching skills but most importantly the sheer love and joy in what you create comes through. Thank you for creating this channel and sharing with the world. Get better very soon Jemma.
I have a question regarding butter-based versus oil-based cakes. Many recipes that you find online use plant oil instead of butter, which always puts me off a little bit since I grew up using butter in every cake. Are those two interchangeable or do they produce different results? Which one do you prefer?
Absolute love the AMA videos! Keep them coming!
You guys are my the most favourite people on this earth . Can’t take of my mind off you. The way you inspire me
And the whole world it’s something very much outstanding . You’re making me a better baker every each day . Be always blessed and love you all . Thanks for everything. Grateful and respect ❤️❤️❤️❤️
hello cupcake jemma i am just loving your channel glad your getting better happy chirstams lots off love and hugs xxxxxxxx
I am so glad someone asked about the stand mixers. As a home baker I agonize over the expense of a mixer which after an oven, is the next largest purchase one would make. The agony comes with how to choose which one to buy. Kitchen Aids are horrendously expensive in my country and they seem to have a low power motor. Kenwoods have higher wattage and fit into a budget better if one looks at getting the highest power for your buck. So which criteria would you recommend a home baker focuses on when considering which to purchase? Is the Kitchen Aid really worth the excessive price?
Hi Jemma, just started following you not long ago. Just saw that you hurt your back. Get well soon. Love all of your video’s. You are such an inspiration. Your videos are easy to follow and are a lot of fun to create. Going to be doing your fault line cake in a couple of weeks. Very excited. Thank u for all that you do.
You guys are so great, l love hearing what you love to bake.thank you😊
Im from Philippines and i asked my friend who is working there to visit your shop in Soho. I felt very happy when she did. Much love and get well.
This was so great, thank you!! Love you guys, so happy for all your wonderful success!
Hi Jemma, glad to See (from the video anyway) how quickly you got up for the door. (Again could Be video Fast fwd. )
Great to see you doing better!
A fan in America
Watch again. You don’t actually see her get up. The magic of video.
Ooh wow !!! Jemma so good to see 💕💕💕💕💕💕💕
Will second the cornflake brownie being awesome! I had one over this past weekend when I was in London, and OMG! Jemma: hope your back gets better soon! I have a similar back issue, and I use a comfy wheelie chair in my kitchen so I can cook and bake. (I also used to work in laboratories as a biochemist, which really messed my back up...)
Any Yolanda Gampp fans noticed Gemma's HOW TO CAKE IT BOOK in her book shelf?👍
I've been trying my hand at macarons and the Italian meringue works best for me. My question is though, what else can I use if i dont have a food processor to make sure my almond flour is really fine? I have a small processor but even adding my powdered sugar it still becomes a bit buttery.
Missing you so much lovely Jemma, get well soon
I don't live in London, but in the last few years I have been travelling there at least once a year, and every time I did, I made sure to eat cupcakes at C&D and try at least 3 flavors haha. Last time I bought cornflake caramel brownie, and Oh My God was it AMAZING!! I can understand why it is everyone's favorite! Thank you for what you are doing, for constantly trying new recipes, tweaking the classics and mixing it all up!
Sally reminds me of Blair Waldorf when she was without the makeup and headband.
I just came out of surgery, I lost my unborn baby. I can't wait for this video to make me feel better. Blessings from California!
Sandy Gonzalezz 💜💜💜💜. Hugs and love to you. In immense amounts.
Sandy Gonzalezz, I'm so sorry for your loss. May your days be filled with lots of love and huge hugs. ❤❤❤
@@LolaRyck thank you so much for your kind words. Blessings.
@@fritobandito5160 aww..this is so sweet. Thank you so much. 😍🤗
Would love to see the video of stand mixers. :)
A stand maker video would be awesome!! It would be great if this included info about different bowls and attachments :)
I am so glad to see you are doing better. Your whole group is awesome. Great video and keep getting better.
Thank you for answering my question❤ will work towards a cleaner workstation😋. Happy baking and hope you feel perfect soon Gemma!!
Hey guys! Thanks for everything you shared here on youtube for us. I really appreciate when skilled and talented people like you are willing to share their recipes with the world, although you can easily keep it as secret because it's your business after all. You're an inspiration for us! Hugs from a fan from Romania!:)
I have one thing to ask. Do you guys ever wonder that you have an audience in Brazil? I hope you get well soon. I am so sorry I have not asked you before through social media.
So happy to see all 4 wonderful bakers of Soho🧁🧁🧁🧁🧁
Loved this opportunity to get to the know the C&D team more, love you guys! Hope you’re all keeping well🤗
Get well soon Jemma. Thanks so much for answering my question, didn’t expect you to 😂❤️
Ooh yes a in depth video on stand mixers would be great x
Yay, thank you for answering my question :) Merry Christmas you four!
Get well soon! it's so wonderful to see the whole family team back together!! Ya'll are awesome and this truly made my day. :D
Get well soon! I've made souffles, and they aren't too hard. You do need to eat them pretty quickly though!
Wow...⚘⚘
Get well soon jemma...🥰🥰🥰
Could Dane possibly be more adorable? Pop-up cake classes would be so much fun. I'd figure out some way to get myself to London for that.
+1 for a stand-mixer deep dive video
I'm a certified chef,and I must say that Jemma is way better than me doing pastry/baking.
Hello Gemma love your channel 😍 and I just want to ask if you could cook any cakes with using repaired or sunflower oils because it effects my IBS please 🙄
Hello from Whakatane, New Zealand. Your cakes are amazing and I’ve loved making them.....and eating them.....and sharing. Have a great Christmas. 🧁
Dane's pretty much like me on skincare! 😁 I got him beat just a tiny smidge on products I use etc. I also always use SPF year around, and don't tan as I don't like it.
I usually only do make-up for concerts/events, always take it off and cleanse before going to bed too!
My skincare collection is massive compared to my make-up 😅
I looove these videos, cool to get to know you better, and thanks for the tips for food places for my yearly London trip next year!
Much love from a Norwegian fan ❤️
Love you Jemma! Happy holidays and hope your back heals up quick xx
A lot of love of you sweet people!🥨🍰🍫🍬🍭🍦🍨🍧🍎🍑🍓🌹🌹🌹🌹🌸🌸🌸🌸💐💐💐💐💐💗💗💗💗💗💗💗💗
My favourite is the cornflake brownie. Its always tastier than it sounds and surprising.
What do you put on your cupcake cases to prep them before the batter?
Good to see you're up and around!
Great gang!💫 Get well soon, Jemma!
Jemma seems like such a cool boss
Oh you can walk now!!! The moment you stand up I was so happy for you :)
Will relay like a stand mixer video!!!
Happy Birthday Dane 🎂 and hope Jemma feels better soon!
Great video and questions. Definitely keep taking care of your back and don't rush it! I worked 3 jobs and damaged my back, and of course couldn't slow down to properly take care of it. I ended up having a to be cut open from the front for a spinal fusion then flipped and have the back cut open to have the broken pieces of transverse process from Pars Defect removed. I joke that I look like a pirate stabbed me with a long sword lol. So definitely take care of yourself so you don't make it worse! Glad you are doing better! Keep up the awesome videos!
You guys seem like a great team!!!
Can Dane be even more adorable? Love you all!
Thank you so much for answering my question, you guys are awesome! Hope you all have a lovely Christmas and get well soon to you, Jemma xx
Loved getting to know you guys better!
Liked the question about beating eggs. From working in big hotels I got used to floor standing mixers and whisking trays of eggs "till they literally rise" and then folding in the flour and oil for trays of sponges. I started working at a small coffee shop and my cakes were flopping because I was over beating the eggs, looking for that big fluffy mass. Eggs in small quantities in a normal cake, need to be beaten with sugar then oil very lightly or else they will kind of split and go watery and not give structure to your small carrot cake for example. The only time you need to whisk eggs to a big foam is when you making sponge cakes. Basic oil chock cakes, carrot cakes, cupcakes and muffins require just a simple mix in. When you beat eggs and add sugar, then oil, for say a carrot cake, you just mix till the eggs are creamy no more. I hope this helps someone.
Hi Jemma and team! Firstly, hope you're feeling better. Best wishes for a speedy recovery!
Second, I'm about to embark on the creation of a winter wonderland cake, which will require some precise glitter application. What type of brushes do you use for that at C&D? Can you use any old craft brush or makeup brush, or do you have special recommendations for applying glitter and/or lustre dust?
Thanks, you are a charming and joyful group. Stay safe, all of you. Bisous de la France
Love you all x so great to watch this x
Thank you so much for this recepi!!
Nikki is so pretty!! X
Hello from Canada! I love everything you do!! Would like to ask: When doing meringues is it better to bake on convection? And how long do you leave the meringues in the oven once you've turned off the oven. Happy holidays to all of you and Jemma - get better soon!!
Yes! Convection or no convection is something I always go back and forth on. Although I find convection doesn't work well with macarons
You should come to Belfast and do a food crawl here! Delicious cuisine and not an insanely long airplane ride for you to endure! Xx
If I get the chance to be able to travel to London someday, I will definitely visit and grab myself some cupcakes in your store! And I won't let it pass without seeing or talking to you! much love from the Philippines!!!!
Sending you love and healing
Get well soon! Please try acupuncture, it worked for me.
Same!
I can't wait to see a video where you show us your apps, tools, tips and all about time and order management.
I need advice from Jemma with making ganache. I followed a recipe with a ratio of 1:1 and it didn’t thicken. Was I supposed to use less heavy cream?
Hi Jemma. I hope you are feeling better soon. Love your channel. As you bake fresh daily what do you do with your waste cakes etc that did sell not that I can imagine you have stuff left at the end of each day.
i am delighted that you've recovered
God, i was in c&d today and bought the apron and a cupcake (delicious) would have loved to meet u
Hi Jemma and team = I have your book and so far made two yummy recipes! Is it possible to halve the recipes to only make 12?
Hi, I’ve watched hundreds of videos on rolling fondant over a cake, I use Renshaws and increased the thickness, but as soon as I get to the bottom of the cake it tears, what can I do please?
Hi gang!!! Please make another q&a but with the gift exchange like you did last time, I really loved it! Also I have a question for Jemma, are you ever going to chop your bangs again?
Love you all ❤
@CupcakeJemma I want to make mini cupcakes. Is there a different time needed to bake them?
Yes just bake them for
10-12 mins x
Could you do a video on decorating number birthday cakes. Thanks
😍❤️❤️❤️❤️❤️❤️❤️❤️❤️
My fave uploaded
Regarding puff pastry I got this tip from another UA-cam baker called Gemma. This cuts out all of the hard work. Use frozen butter, grate the butter into the dry ingredients and bring it together with a little liquid. No need to keep rolling and folding and dabbing butter just roll it once and put in the oven. The frozen butter evaporates and creates pockets of steam all over making flaky layers of pastry
Closed caption service called your shop "Crimson Doillies". Lol
Hi Jemma, you're looking well! 😛 My question is something I've struggled with for years... How to stop eggs from curdling in your cake mix?
I hear a bit of Catherine Tate in her voice! Love Cupcake Jemma!
I love your hair like that and that color it brings out your eyes and your eyes look huge without a fringe
Wishing you well from Boise Idaho in the US. Got a question and I cannot find the answer anywhere. I'm trying to get my cookie business off the ground and I'm finding that brown sugar is wicked expensive. I would like to make my own but I'm wondering if that's going to work with my current recipes. Are there any differences between store-bought and homemade brown sugar? Absolutely love your videos and hope that you get feeling better very soon!
Hi Jemma have you got or can you do a lemon cupcake recipe please
Hope your well and keeping safe
Lisa
Xx
Hi jemma and team ,God Bless always,n Happy Holidays!
Nikki looks like Adele 😍😍😍
Hello jemma ! Je suis française, donc je te suis depuis la Vendée là où j'habite. J'aime beaucoup tes videos, elles sont fun, et je les regarde avec plaisir. Je suis tombée amoureuse de tes meringues que me suis empressée de reproduire. Elles ont fait l'unanimité, goûtée et approuvée 😍😍😍 continue de nous éblouir c'est vraiment top !
Sabine une maman créatrice de rêves !
Get well soon dear we luv u
Really really miss this ❤️❤️❤️
I love you guys.
Glad to see u better but defo missing ure xtra xmas videos u do for us get well soon xx
We love you Jemma
Oh god I’m so in love with you channel! I just knee you about a week ago but I almost watched everything!! I love how professional are u but you still make it simple for us.. but please I want to ask you about self raising flour, I don’t have it in my country what is the substitute for it? Like for each 100g of flour how many grams for baking powder? Thank you so much and keep up the wonderful job!
My favourite baker Jemma and sally
I'm very happy you're doing better! I'd love to see a video about stand mixers :) I didn't get a question in because I've been sick, but I loved this video and thank you for taking the time to answer everyone's questions! (I love mincemeat too :) )