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Thanks for the feedback! Looking back I'll need to tweak this recipe in the future.

Hello! Adding batter on the corners will prevent the cake from moving as the batter is spread. Whipping cream is different from heavy cream, in terms of fat % content - 30-35% for whipping cream, and 36% or higher for heavy cream. Either can be used for this cake.

Hello! The whipping cream is dairy.

Hello! Fresh is recommended for garnish but frozen will work for the puree.

Thanks for watching!

Yes you can! Cake flour is ideal. Since this cake uses all purpose flour, I added cornstarch to the recipe. The trimmed finished cake is a ~6" square which should serve 6-8 people.

@@thesugarhideoutgreat thank you very much!

Thank you!

Yes, will add to my future video list :) It'll take a few weeks though.

Yes you can! Just replace with regular flour.

Apologies for the confusion, I miscalculated converting grams to US measurements. I will make a correction note on the description. Please use 70g (1/3 cup) packed brown sugar. The cookie dough base uses less sugar compared to a typical recipe, since the white chocolate chips will add sweetness. If you prefer sweeter cookies, feel free to add more white or brown sugar (25-50g or 2-4 tbsp., packed if using brown sugar).

@@thesugarhideout Thank you for clarifying! How long do you think I should bake them for if I make 200g balls (almost half a pound)?

@@pucalito I havent tried myself, hence I can't give an accurate estimation. Time may vary depending on your oven. I would look for visual cues - bake until the cookies have puffed slightly and darkened a little on the bottom.

Happy you and your family enjoyed them. Thanks for watching!

Thanks for watching, happy baking!

Thank you! Yes these videos take quite some time to make, but the process is very enjoyable :)

Thanks for the thoughtful words! Will definitely keep making videos :)

Hello! This is the basic formula I use to convert recipes: (area of desired pan size) ÷ (area of pan size from original recipe). Then use this number to multiply the recipe ingredients. For a 9" mousse cake, bake the sponge in a bigger pan (11" round, 1.90x the sponge cake recipe), to ensure it's big enough after cooling to trim for a snug fit. Baking time may take a couple mins longer, depending on your oven. Use the toothpick test for doneness. If you dont have a bigger cake pan, a 9" pan (1.26x the sponge cake recipe) may work, but there's a slight risk of leaking because the sponge cake wont completely cover the bottom of the pan after it's cooled. You can also wait a couple minutes for the mousse to slightly thicken at room temperature (notice it thickened a bit in the video). Whisk until smooth again before assembling. Using a piping bag around the border will be useful for filling smaller gaps with a thicker mousse. For the simple syrup, strawberry puree, mousse and jelly: multiply the recipe ingredients by 2.07. Hope that helps!

Thanks!

Thanks for watching! Glad you enjoyed them!

Aww thank you for the kind words!

Thanks for your support :) Realistically, views + subs will be a long, slow build. You're doing more than enough by watching and commenting!

Thank you for watching! :)

Thanks for watching! Let me know how it turns out!

Aww thank you! Glad you're enjoying my videos. Happy baking!

Thanks for watching! After making the mousse, the cake should be assembled right away. Dont put the mousse in the fridge until you have assembled the cake layers, mango chunks and mousse inside your cake ring. "The dough is creamier when assembled than when it was first made." - Do you mean the mousse mixture thickens while the cake is being assembled? This is normal. If the mousse becomes too thick to handle, mix with a whisk until it's smooth again before spreading into the cake ring. Not sure if I interpreted your question correctly, feel free to clarify.

@@thesugarhideout Thank you for your kind reply. Your questions have been answered!

Yes, you can use unsweetened black sesame paste but there will be texture differences. The sponge cake will be slightly denser while the cream will look darker. Since I haven't tested the sponge cake recipe with black sesame paste, I can't guarantee the best amount but this would be my guess: For the cake - add around 45g (3 tbsp.) black sesame paste to the oil + milk mixture. Use an additional 11g (1-1/3 tbsp.) all purpose flour to compensate for the extra liquid. For the whipped cream - use 35g (2-1/3 tbsp.) black sesame paste instead. Hope all goes well!

Thank you so much will definitely give it a try ❤

Sorry to hear it didnt turn out well for you! Yes, the cake does have a tanginess which may not be for everyone. It is normal for sponge cakes to deflate slightly after cooling, though it sounds like you experienced significant shrinkage. I can't guarantee what caused your cake to deflate but here are a few possibilities: - egg whites were overwhipped (splitting/turning grainy while folding with the yolk mixture) - cake was under baked - oven door was opened too early - oven isn't hot enough (some ovens have inaccurate temperatures, I recommend baking with an oven thermometer) - extreme temperature changes after baking (example - putting a sponge cake in the fridge hoping it will cool faster.. don't do this, it'll shrink your cake significantly) Hope this helps!

They're large eggs, each weighing around 50-53g without the shell :)

Thanks for watching!

Thank you!

Glad you enjoyed the cake enough to make it twice, thanks for watching!

Some bbt taro powders are labeled as just "taro powder." Check the ingredients - bbt powder has additives such as non dairy creamer, food dye, flavour and sugar. Hope this helps!

Yes keep it in the fridge if possible. Thanks for watching!

Thanks for the feedback! Newer videos now have subtitles which will hopefully help.

Hello! There's no chocolate in the recipe. If you're referring to the decoration, it's taro whipped cream and baked leftover craquelin pieces - ingredients in the description :)