Q&A Ask Me Anything ANSWERS Cupcake Jemma
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Date: 2019-10-31
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Comments and reviews: 9
Akashi Seijuurou
I missed asking u a question But i really wanted to know how u make your drips so perfect, especially the white chocolate drips. Mine usually turn out too thick or too thin or don't set or set too fast. Sometimes they even split when i pour them On a side note I'll be looking forward to a japanese cheesecake recipe i fail every time too. for some reason mine always turn out too. eggy? not sure if its because my eggs are pretty large (65g) or because I'm doing something wrong but they always taste more like an egg tart and the bottom tends to develop a custardy eggy layer which is awful.
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I missed asking u a question But i really wanted to know how u make your drips so perfect, especially the white chocolate drips. Mine usually turn out too thick or too thin or don't set or set too fast. Sometimes they even split when i pour them On a side note I'll be looking forward to a japanese cheesecake recipe i fail every time too. for some reason mine always turn out too. eggy? not sure if its because my eggs are pretty large (65g) or because I'm doing something wrong but they always taste more like an egg tart and the bottom tends to develop a custardy eggy layer which is awful.
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Horváth Júlia
When I was in London I got to visit your shop, we didn't find it at first so we went to a restaurant called Byron and we thought we would ask them if they could help us out finding it. The waiter told us right away where we needed to go and also told us that your shop makes the best cupcakes in the world and how lucky they are because they get the left over cupcakes at the end of the day You guys are really awsome I love watching your videos on youtube and it was a dream come true visiting C&D: )
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When I was in London I got to visit your shop, we didn't find it at first so we went to a restaurant called Byron and we thought we would ask them if they could help us out finding it. The waiter told us right away where we needed to go and also told us that your shop makes the best cupcakes in the world and how lucky they are because they get the left over cupcakes at the end of the day You guys are really awsome I love watching your videos on youtube and it was a dream come true visiting C&D: )
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Anna Sawa
Hi Jemma, I watched your video on the maderia cake you made and I plan on making that cake in the next few days for my husband's birthday party. In your video you show that you make 4 8 cakes. I am wondering if I can half the recipe you have to make it into a 9x13x2 rectangular pan. if so, how will I divide in eggs equally? How long will i need to bake the cake and at what temperature. I look forward to your reply. Anna
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Hi Jemma, I watched your video on the maderia cake you made and I plan on making that cake in the next few days for my husband's birthday party. In your video you show that you make 4 8 cakes. I am wondering if I can half the recipe you have to make it into a 9x13x2 rectangular pan. if so, how will I divide in eggs equally? How long will i need to bake the cake and at what temperature. I look forward to your reply. Anna
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Nicole Myers
Valrhona cocoa powder really worth the investment. I find it gives not only a wonderful flavor but the texture is much improved as well. I have made chocolate cake with both and if your having trouble with your bakes, I would take a good look at your ingredients. If I don't have quality ingredients I rather not make it at all. Not to say that's the only option but I would give quality product a try.
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Valrhona cocoa powder really worth the investment. I find it gives not only a wonderful flavor but the texture is much improved as well. I have made chocolate cake with both and if your having trouble with your bakes, I would take a good look at your ingredients. If I don't have quality ingredients I rather not make it at all. Not to say that's the only option but I would give quality product a try.
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henrymaux33
I feel the same with JCC. I've baked Japanese Cotton Cheesecake for more than a hundred times (I sell it/ homebaking) but it's still not perfect. I just bank on the flavor. And everytime I make it I'm always scared of the cracking. I peek at 20 minutes, if the center is not set yet, I know I'm gonna be fine. If it has already slightly domed, then I freak out For sure it's gonna crack
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I feel the same with JCC. I've baked Japanese Cotton Cheesecake for more than a hundred times (I sell it/ homebaking) but it's still not perfect. I just bank on the flavor. And everytime I make it I'm always scared of the cracking. I peek at 20 minutes, if the center is not set yet, I know I'm gonna be fine. If it has already slightly domed, then I freak out For sure it's gonna crack
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feistyfluxy
Your recipes are the holy grails of baking for me. I've been having a hard time mentally, and your recipes have genuinely helped me with mindfulness bringing my anxiety down several notches, not to mention the final product gives me that massive sense of achievement and people loving to eat them Thanks for being so generous and helpful. You are helping more than you realise. x
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Your recipes are the holy grails of baking for me. I've been having a hard time mentally, and your recipes have genuinely helped me with mindfulness bringing my anxiety down several notches, not to mention the final product gives me that massive sense of achievement and people loving to eat them Thanks for being so generous and helpful. You are helping more than you realise. x
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Javus Kai
Hello Jemma. I need your help I followed your recipe for vanilla cupcake but when it's baking in my oven, the Batter somehow overflow abit out from the cupcake liners and raise a bit and after 25mins of baking, it's still not cooked yet. I've use the same temperature for some time but previously was all good. But I don't know why now it appears weird. Help?
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Hello Jemma. I need your help I followed your recipe for vanilla cupcake but when it's baking in my oven, the Batter somehow overflow abit out from the cupcake liners and raise a bit and after 25mins of baking, it's still not cooked yet. I've use the same temperature for some time but previously was all good. But I don't know why now it appears weird. Help?
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tsakibubis
I just got back from London yesterday, and my top priority was to visit C&D. Unfortunately i didn't get the chance to say hello to you, but i enjoyed the visit nonetheless and took a 12 mini cupcake box to share with family that evening. They were delicious (especially the eton mess version)Cheers from Israel and hope to be back at your bakery again soon
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I just got back from London yesterday, and my top priority was to visit C&D. Unfortunately i didn't get the chance to say hello to you, but i enjoyed the visit nonetheless and took a 12 mini cupcake box to share with family that evening. They were delicious (especially the eton mess version)Cheers from Israel and hope to be back at your bakery again soon
reply
Tabitha Warburton
Is it too much to ask for a cooking video if you have any of your own ideas on meals. When you said about your love for cooking as well as baking I thought that it would be great if we could see your passion for that as well. I mean don't get me wrong I LOVE your baking I would just like to see some cooking maybe. love you
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Is it too much to ask for a cooking video if you have any of your own ideas on meals. When you said about your love for cooking as well as baking I thought that it would be great if we could see your passion for that as well. I mean don't get me wrong I LOVE your baking I would just like to see some cooking maybe. love you
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