Ask Me Anything #2 Cupcake Jemma
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Date: 2019-10-31
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Comments and reviews: 9
renata rosa
Hi dear, I'm from Brazil and i'm a culinary student, i wanna know if you believe that pastry can be improved with less sugar and fat, to be more apropriate to nowadays when people live more years and need to be healthy to get old without serious diseases as cancer and stroke; i also had breast cancer 6 years ago and discovered that sugar feed the tumor and fat is the runway where cancer cells go around the body; i love pastry, but I try to make them less harmfull to keep eating sweets, exchange cream for greek yogurt, for example. Sorry my english is not the best, hugs
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Hi dear, I'm from Brazil and i'm a culinary student, i wanna know if you believe that pastry can be improved with less sugar and fat, to be more apropriate to nowadays when people live more years and need to be healthy to get old without serious diseases as cancer and stroke; i also had breast cancer 6 years ago and discovered that sugar feed the tumor and fat is the runway where cancer cells go around the body; i love pastry, but I try to make them less harmfull to keep eating sweets, exchange cream for greek yogurt, for example. Sorry my english is not the best, hugs
reply
Mumski Channel
Hi Jemma - just retired and ive been baking, taking it serious for a change im getting mixed reviews from my critics so can you help, had a go at your basic cupcakes and i could do with the recipe for 6 cupcakes then i know i can double it for more, but then how do you keep the cupcakes from going hard? and the butter cream from going soft. so ive piped the cakes and then either the edge is hard and the butter cream all too soft, whats you best tip ta, love ya xx Ps can you do some inspiring CCs for a wedding x
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Hi Jemma - just retired and ive been baking, taking it serious for a change im getting mixed reviews from my critics so can you help, had a go at your basic cupcakes and i could do with the recipe for 6 cupcakes then i know i can double it for more, but then how do you keep the cupcakes from going hard? and the butter cream from going soft. so ive piped the cakes and then either the edge is hard and the butter cream all too soft, whats you best tip ta, love ya xx Ps can you do some inspiring CCs for a wedding x
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FlyingSpartans
Jemma, HELP I have tried everything, from 3 different types of confectioners sugar, ALL with cornstarch, to European butter verses American butter, and follow your every stepin creating buttercream that is not gritty, but to no avail. PLEASE, PLEASE, PLEASE HELPme I am desperate, literally desperate You said that ALL of your customers adore your buttercream, I would get mine thrown at me Thank you darling, you don't have to answer in your Q&A, if it would be easier to answerhere
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Jemma, HELP I have tried everything, from 3 different types of confectioners sugar, ALL with cornstarch, to European butter verses American butter, and follow your every stepin creating buttercream that is not gritty, but to no avail. PLEASE, PLEASE, PLEASE HELPme I am desperate, literally desperate You said that ALL of your customers adore your buttercream, I would get mine thrown at me Thank you darling, you don't have to answer in your Q&A, if it would be easier to answerhere
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gaynor felix
Hi Jemma I know this probably won't get many likes but I made Italian meringue buttercream and everything went well until I put the butter in the first time I made it it came out perfect then it's not been as perfect since. i cooled the bowl till it was cold before I put in the butter it still didn't come out as good can you help what might I be doing wrong.
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Hi Jemma I know this probably won't get many likes but I made Italian meringue buttercream and everything went well until I put the butter in the first time I made it it came out perfect then it's not been as perfect since. i cooled the bowl till it was cold before I put in the butter it still didn't come out as good can you help what might I be doing wrong.
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Ellie Forrester
Hi cupcake Jemma I know you probably won't see this comment but if you do I came to your shop in Kingsley Court and it was amazing I only came to London for 4 days so we couldn't go back and I saw your cooking book and I was desperate for it but my mum said I couldn't buy it is there anywhere i can buy it xxxxx
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Hi cupcake Jemma I know you probably won't see this comment but if you do I came to your shop in Kingsley Court and it was amazing I only came to London for 4 days so we couldn't go back and I saw your cooking book and I was desperate for it but my mum said I couldn't buy it is there anywhere i can buy it xxxxx
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Steph A-Q
Do you build up a sort of cook book for your recipes/ tips and tricks? Or do you just remember them all/ see thing at work and recreate them from there/ see things online etc. I'm currently in the habit if saving videos/ posts etc. But it's a bit difficult with the combination and them being in different places
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Do you build up a sort of cook book for your recipes/ tips and tricks? Or do you just remember them all/ see thing at work and recreate them from there/ see things online etc. I'm currently in the habit if saving videos/ posts etc. But it's a bit difficult with the combination and them being in different places
reply
Harsha Vaidyalingam
hi Jemma I would really like to see more of eggfree recipes, since many of us in India are veg, or vegan. or there is always a celebration of festivities. where u can't use eggs or meat. but still feel like eating cakes. really appreciate it. if u could share a few basic cupcake and cake recipes
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hi Jemma I would really like to see more of eggfree recipes, since many of us in India are veg, or vegan. or there is always a celebration of festivities. where u can't use eggs or meat. but still feel like eating cakes. really appreciate it. if u could share a few basic cupcake and cake recipes
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Rizki Permatasari
Hi Jemma, I heard that not to overmixed or over done flour mixing and better to use spatulla to fold the batter. But I always see u using your mixer to do that and in high speed. Could you explain me about the mixing and folding thing? I dont want to end up with tough dough: ) thanks
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Hi Jemma, I heard that not to overmixed or over done flour mixing and better to use spatulla to fold the batter. But I always see u using your mixer to do that and in high speed. Could you explain me about the mixing and folding thing? I dont want to end up with tough dough: ) thanks
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Patricia Matthews
What I'm struggling with right now, is getting my cakes done in time while still delivering a fresh product. How do bakeries keep up with all the orders? I don't freeze my cakes, as that only helps with the time spent baking. Decorating them all is what gets me.
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What I'm struggling with right now, is getting my cakes done in time while still delivering a fresh product. How do bakeries keep up with all the orders? I don't freeze my cakes, as that only helps with the time spent baking. Decorating them all is what gets me.
reply
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