As a tip parchment paper rounds in the bottom of the cake pan, make lifting the cake so much easier. Also if you take your top later and put it upside down you'll have a flatter looking surface, which is easier to frost. Looks pretty darn tasty tho. I love coffee flavored things so I might have to give it a shot if I can find all the ingredients! Thanks Sage.
Oh, I really liked the way the top layer had that rim around the edge. A coffee cake is meant to be rather informal and rustic - and that added to the effect!
Hi, Sage! Great video, and I have a few comments/suggestions! 1. when it said "stiffly beat the whites & sugar" what it means is to keep whipping the heck out of them until stiff peaks form when you lift the beaters out of the mix. It should look similar to a homemade whipped cream - you want the mix to follow the beater/spoon out of the bowl & when you do, there should be a little 'white mountain' left behind that doesn't settle back into the bowl. This may have contributed to your cake being denser than you anticipated. Also, after you have such peaks formed, you usually want to gently 'fold' any further ingredients into the bowl, as to avoid disturbing the air you've added to the mix as much as possible, so generally don't use the electric mixer again, but switch to a mixing spatula or something like that. Some recipes even say it's okay to see some streaks of the white mix, as long as it's mostly incorporated, just so you don't lose all the air you've worked so hard at catching in the mix! 😄 2. Is the coffee essence sweetened? I live in southern New England, USA & a regional 'specialty' here is "coffee milk" - similar to chocolate milk, but we have a coffee syrup & your essence reminded me of it. If you've never tried it, you should! Even more than coffee milk, I love "mocha milk", which is milk w/chocolate & coffee syrups! You could also try mixing some of that essence into a glass of chocolate milk...mmm... 3. You might want to level your cakes after cooling & before stacking. Just trim the tops a bit with a bread knife so they can stack more easily. I really want to bake a cake now ,especially with a rich whipped cream frosting...but I'm afraid I'll eat it all, haha!
I came here to say the same thing about the egg whites, and the folding. It's an easy to make mistake as a novice baker. Especially with no one actually showing you like my mom did. Anyone who has baked meringue or sponge cake, has had a dense sponge at least once, lol.
I get so excited when I receive a notification that you are posting a new video. You are truly a 1950's lady. I just love watching your videos they are so interesting. Keep up the good work, you really do make my day. :)
Sage you’re adorable and I know you’ve gotten lots of suggestions from us nosy grandmas but here goes some wee tips spoken in love….please make friends with a soft rubber/silicone, flat spatula. You will save so much batter and other ingredients and make sure everything is mixed properly. You will also not wear out your beaters on the sides of the bowl or chip your bowls trying to get everything incorporated without it. Trust me you will love using it and it helps to get everything out of the bowl and into your pan without wasting anything, especially yummy batter! Also, never use margarine if you can avoid it. Take it from a breast cancer survivor, soybean oil is never a woman’s friend. Hugs and thanks for the wonderful videos!!!
This was fun and I LOVE that you show what worked perfectly and what didn’t 🥰 Coffee cake here in the US is more of a mild vanilla cake with cinnamon and streusel topping and is called coffee cake because it’s served in the morning with coffee ❤️
Adorable video as always! Just a quick tip, for the coffee cream. To prevent splitting try mixing your cocoa and boiling water into a paste and let it cool before adding it to your butter mixture ☺️. Truly enjoy what you do, always fun and uplifting, thank you!
I was going to comment this! It sucks her instructions weren't clear about that because if she thought that was tasty before, just wait until the consistency is nailed and then you'd think you died and went to coffee heaven.
I adore this series of Sage! Your facial expressions add to the fun and it makes me smile :) I will try this cake, mainly for the coffee cream your were swooning over ;) Thank you so much!!
Love this! In America "coffee cake" means a certain type of cake served with coffee, but not flavored with coffee. It's a yellow cake that has a brown sugar and pecans on top, or some type of crumb topping, sometimes cinnamon. I'm from New Orleans where coffee and chicory with steamed milk (cafe au lait) or just regular milk at home-- it is an every day drink! Have never heard of that "essence." Sounds sooo interesting. TFS lovely video and you are, too.
I have not seen a chicory in stores. Is it a syrup or in powder ? I bought a french one in powder from amazon but i havent seen it in stores ever in usa.
@@SweetOsoka New Orleans blend coffee has ground roasted chicory blended with French roast coffee. Here are some brands: Community Coffee, CDM, French Market Coffee, Cafe du Monde. Make sure you get the "New Orleans blend" because these brands also make other blends. I'm sure there are other brands, but those are the ones New Orleanians serve at home. Hope this helps!
@@therealJamieJoy thanks your reply. I actually dont drink coffee. My adrinals cant take that much of caffeine. But i do drink a raw milk with a chicory syrup everyday and i really do like it. Sometimes i do add a lil bit of kapali coffee liquor.
Great video! You can def search this but if you add a little flower to the tin after adding the butter and just dust it then your cakes will come right out every time. It's a technique used a lot in French baking
Hi Sage. For professing you have no baking skills, the cake turned out pretty nice. I really love the series and look forward to it each week. Your authentic dress looks lovely on you and perfect with the apron, too.
Oh, this takes me back! My gran used to make this cake, except she replaced the maraschino cherries with walnuts and one more egg. I never even liked walnuts too much but walnuts and coffee are fantastic together. She'd ice the cake and put the whole walnuts around the outer edge on top of the cake. I also have a Sunbeam hand mixer from 1957 that belonged to my great aunt. It still works and I used it every day while my kids were growing up. It's a perfect little machine and older than I am!
I just subscribed and love your enthusiasm. I agree with the other comments that there's a little bit of technique that when you figure it out your culinary skills will skyrocket since they apply to many different meals. Blooming cocoa/coffee in the hot boiling water to release it's oils before adding it to your buttercream is a big one because the hot water could accidentally release the oil from the butter instead of the cocoa if you do it all together creating the grainy cream that leaves a bit of waxy after taste in the mouth. I'm super proud of you!!
Hey Sage! Just wanted to say you inspired me a lot. In this new journey, in my life, I am trying to become the best version of myself. And I found my style, the feeling that this time is not the one where I belong, with you I found a bit of myself. Love you
Thankyou for taking us on another vintage baking adventure. I love your light- hearted & fun videos. Perfect for the times we live in. Beautiful dress too.
Sage, my dear, next time you use those pans, line them in parchment! Actually, buttered parchment (rub a teensy bit of butter onto the top side of the parchment before you pour in the batter) will make your life so much easier! Love your videos!!!
I love your channel, I shared it with my daughter who should have been born in the 50’s lol We are like the mother and daughter on absolutely fabulous.
This was fun! I love watching these cooking videos. If you aren't opposed to it I'd recommend buying a rubber spatula. It helps with baking to get all of the bowl clean. I make a lot of buckles which require creaming butter with sugar and the rubber spatula is great for folding the mixture before I beat in the sugar and eventually for the flour mixture too. It keeps the mix from flying everywhere with the electric mixer.
curious why you use silverware for your measuring spoons? measured teaspoons and tablespoons aren't the same as eating spoons. with the flavoring part of the recipe where you used them, i'm sure it didn't matter at all, but i does when measuring baking ingredients. i'm not a coffee fan at all myself, but i've never made a sponge cake (unless that's what we call just a layered cake in the US?) but i think it would be fun to try like you have. i do enjoy your retro cooking and fashion episodes.
Ms Sage you didn't have to put into words how good the coffee topping was; your smile says it all! You are so cute when you bake. I'm in Dover, NH, US & it's 11:30PM. I just watched this & I'm hoping I can find the ingredients here to make that mouth watering coffee cake! Thank you for all of your wonderful videos. You are always an absolute joy to watch! Goodnight to you from the US. BTW: Your 1948 dress is beautiful!
Love this! I've learned the hard way to give up my beaters on my mixer. They just don't do the job as effectively! I use whisk attachments, they fluff up eggs and icing like crazy. Beaters are good for dense things like cookies.
This is not meant to sound bad, but there is absolutely no reason I should like this channel, BUT I LOVE IT! How the hell did this happen? GREAT VIDEOS!
I love your channel! I also love to bake and most of my cake recipes are from the 40s. Being 77 I can relate easily to your 50s life style. So much fun!
Hi sage. Omg that looks absolutely yummy. I've gotta try this one. I love cake,and coffee. Hi to the chickens. They look really happy. Thank you for the video sweetie 💞🐓🐓💞🎂
Your complete honesty about your cooking and baking skills makes me love your videos. I love how you can make something less than perfect and still make want to run and go make it myself as soon as I am done watching the video. I can't wait to see what yummy thing you make in your next video.
The cake in the thumbnail image looks really good. It does, however, look different from the one you made. I was wondering if there was an optional variation. Sometimes cookbooks will offer a couple of different variations of the same recipe.
That looks delicious! I think you do a wonderful job at baking! Your videos are so fun to watch, Sage. Thank you for all the time and effort you put into them. ❤
Sage, the next time i recommend you to moist the cake a little bit, the 3 parts, so just it will be better. You can use some sirup or water with sugar and a little bit of vanilla. It looks delicious! Kisess
Great job! I think I need to try this one. We have the coffee/ chicory thing here and cherries are in season now in New Zealand ( not much longer) so I’ll give it a go. Thanks and good luck on your move.
omg so cute the way you roll your eyes eating that cake, think i shall pass, three layers are more than i can deal with cheers will look forward to sundays with sage now.
Thanks Sage for another lovely video, I am really enjoying this look back at times past. Like you, I am not a natural at baking but my results have been a little better since reading some recipes from the older versions of the Country Women's Cookbook & talking to some older ladies. It seems good results with cakes can be obtained by using a wooden spoon for creaming, mixing etc or alternatively using one of those old-fashioned manual egg beaters, rather than electric mixers. One woman in her 80's told me that her best results were when the electric mixer was broken, & she had to do it with a spoon & wrist action. Yes, it's tiring but worthwhile.
This was a really nice video, Sage - very well composed (ingredients pre-measured, use of clear bowls) great camera angles and well edited! The mishaps and quirky moments made me feel I was actually peeking in on a newly wed, mid-20th century homemaker attempting a recipe for the first time! Thank you for keeping it “real.” People forget that this is what baking was like back then ...with no boxed cake mixes, instructional videos or Internet to reference. Phone calls were expensive - so one wasn’t apt to call a friend or relative for advice. By the way, your hair was lovely - a tutorial on how you pulled that style together would be quite welcome!!!
I love this series sooo much 💕 always waiting for your videos, I’ve been following you channel since the beginning and I’m so happy to see where you are right now, I feel like a proud mother ✨ sending all my support and love from Mexico 🇲🇽💞
As a tip parchment paper rounds in the bottom of the cake pan, make lifting the cake so much easier. Also if you take your top later and put it upside down you'll have a flatter looking surface, which is easier to frost. Looks pretty darn tasty tho. I love coffee flavored things so I might have to give it a shot if I can find all the ingredients! Thanks Sage.
That’s a great idea! I thought about the parchment paper after I had poured the batter into the tins! 😂
I agree with you it would make it a a lot easier to take the cake out. She deflated the cake
Oh, I really liked the way the top layer had that rim around the edge. A coffee cake is meant to be rather informal and rustic - and that added to the effect!
Hi, Sage! Great video, and I have a few comments/suggestions! 1. when it said "stiffly beat the whites & sugar" what it means is to keep whipping the heck out of them until stiff peaks form when you lift the beaters out of the mix. It should look similar to a homemade whipped cream - you want the mix to follow the beater/spoon out of the bowl & when you do, there should be a little 'white mountain' left behind that doesn't settle back into the bowl. This may have contributed to your cake being denser than you anticipated. Also, after you have such peaks formed, you usually want to gently 'fold' any further ingredients into the bowl, as to avoid disturbing the air you've added to the mix as much as possible, so generally don't use the electric mixer again, but switch to a mixing spatula or something like that. Some recipes even say it's okay to see some streaks of the white mix, as long as it's mostly incorporated, just so you don't lose all the air you've worked so hard at catching in the mix! 😄
2. Is the coffee essence sweetened? I live in southern New England, USA & a regional 'specialty' here is "coffee milk" - similar to chocolate milk, but we have a coffee syrup & your essence reminded me of it. If you've never tried it, you should! Even more than coffee milk, I love "mocha milk", which is milk w/chocolate & coffee syrups! You could also try mixing some of that essence into a glass of chocolate milk...mmm...
3. You might want to level your cakes after cooling & before stacking. Just trim the tops a bit with a bread knife so they can stack more easily.
I really want to bake a cake now ,especially with a rich whipped cream frosting...but I'm afraid I'll eat it all, haha!
I came here to say the same thing about the egg whites, and the folding. It's an easy to make mistake as a novice baker. Especially with no one actually showing you like my mom did. Anyone who has baked meringue or sponge cake, has had a dense sponge at least once, lol.
Your eyes rolling in the back of your head says all we need to know about how good that coffee cream is. That cake looks amazing! :)
I get so excited when I receive a notification that you are posting a new video. You are truly a 1950's lady. I just love watching your videos they are so interesting. Keep up the good work, you really do make my day. :)
Aw thank you so much!!
Sage you’re adorable and I know you’ve gotten lots of suggestions from us nosy grandmas but here goes some wee tips spoken in love….please make friends with a soft rubber/silicone, flat spatula. You will save so much batter and other ingredients and make sure everything is mixed properly. You will also not wear out your beaters on the sides of the bowl or chip your bowls trying to get everything incorporated without it. Trust me you will love using it and it helps to get everything out of the bowl and into your pan without wasting anything, especially yummy batter!
Also, never use margarine if you can avoid it. Take it from a breast cancer survivor, soybean oil is never a woman’s friend. Hugs and thanks for the wonderful videos!!!
So true about the seed oils..it's coming out now...shame on the purveyors...old ways were Natural and best...be Well Heather!
Yes. And margarine is one molecule away from plastic! My Father always said closest to the earth is best.
This was fun and I LOVE that you show what worked perfectly and what didn’t 🥰
Coffee cake here in the US is more of a mild vanilla cake with cinnamon and streusel topping and is called coffee cake because it’s served in the morning with coffee ❤️
Yes ... I was surprised when she actually put coffee flavor IN the cake!!
This looks good, although it is a very different kind of coffee cake!
Adorable video as always! Just a quick tip, for the coffee cream. To prevent splitting try mixing your cocoa and boiling water into a paste and let it cool before adding it to your butter mixture ☺️. Truly enjoy what you do, always fun and uplifting, thank you!
I was going to comment this! It sucks her instructions weren't clear about that because if she thought that was tasty before, just wait until the consistency is nailed and then you'd think you died and went to coffee heaven.
so happy your doing more cooking and baking videos', you certainly brighten up my day !! looking great too.
I adore this series of Sage! Your facial expressions add to the fun and it makes me smile :) I will try this cake, mainly for the coffee cream your were swooning over ;) Thank you so much!!
Love how you show us that you make mistakes
Love this! In America "coffee cake" means a certain type of cake served with coffee, but not flavored with coffee. It's a yellow cake that has a brown sugar and pecans on top, or some type of crumb topping, sometimes cinnamon. I'm from New Orleans where coffee and chicory with steamed milk (cafe au lait) or just regular milk at home-- it is an every day drink! Have never heard of that "essence." Sounds sooo interesting. TFS lovely video and you are, too.
I have not seen a chicory in stores. Is it a syrup or in powder ? I bought a french one in powder from amazon but i havent seen it in stores ever in usa.
@@SweetOsoka New Orleans blend coffee has ground roasted chicory blended with French roast coffee. Here are some brands: Community Coffee, CDM, French Market Coffee, Cafe du Monde. Make sure you get the "New Orleans blend" because these brands also make other blends. I'm sure there are other brands, but those are the ones New Orleanians serve at home. Hope this helps!
@@therealJamieJoy thanks your reply. I actually dont drink coffee. My adrinals cant take that much of caffeine. But i do drink a raw milk with a chicory syrup everyday and i really do like it. Sometimes i do add a lil bit of kapali coffee liquor.
@@SweetOsoka try Amazon -- they have everything under the sun it seems!
I think their "essence" is our "extract"
You'd look so good with dark brown or black hair!
Great video! You can def search this but if you add a little flower to the tin after adding the butter and just dust it then your cakes will come right out every time. It's a technique used a lot in French baking
In these time of more, more, more, I am drawn to simplicity like a moth to a flame. I adore your channel!
Thank you so much! xx
@@SageLilleyman You're welcome. Keep up the fantastic work!
I agree with this sentiment!!
I love Sage's hairstyle.
Hi Sage. For professing you have no baking skills, the cake turned out pretty nice. I really love the series and look forward to it each week. Your authentic dress looks lovely on you and perfect with the apron, too.
Oh, this takes me back! My gran used to make this cake, except she replaced the maraschino cherries with walnuts and one more egg. I never even liked walnuts too much but walnuts and coffee are fantastic together. She'd ice the cake and put the whole walnuts around the outer edge on top of the cake. I also have a Sunbeam hand mixer from 1957 that belonged to my great aunt. It still works and I used it every day while my kids were growing up. It's a perfect little machine and older than I am!
Thank you Sage. I always look forward to your videos. You make me smile and giggle.
Me watching this at 3:50am🙃 now iam sooo hungry because your cake looks so good!!
I just subscribed and love your enthusiasm. I agree with the other comments that there's a little bit of technique that when you figure it out your culinary skills will skyrocket since they apply to many different meals.
Blooming cocoa/coffee in the hot boiling water to release it's oils before adding it to your buttercream is a big one because the hot water could accidentally release the oil from the butter instead of the cocoa if you do it all together creating the grainy cream that leaves a bit of waxy after taste in the mouth.
I'm super proud of you!!
I love how excited you get when things work out. Makes me smile.
The coffee cakes I've had are always dense and not spongy. Your cake's consistency looks great. Looks amazing and yummy.
Oh that's good to hear! Thank you! ☺
Hey Sage! Just wanted to say you inspired me a lot. In this new journey, in my life, I am trying to become the best version of myself. And I found my style, the feeling that this time is not the one where I belong, with you I found a bit of myself.
Love you
Aw that is so sweet! Thank you for being here and apart of this little vintage community! xx
her voice is so soothing i fall asleep to it
Your videos are always so freaking awesome !!
Thankyou for taking us on another vintage baking adventure. I love your light- hearted & fun videos. Perfect for the times we live in. Beautiful dress too.
Sage, my dear, next time you use those pans, line them in parchment! Actually, buttered parchment (rub a teensy bit of butter onto the top side of the parchment before you pour in the batter) will make your life so much easier! Love your videos!!!
I had never thought of this as a vintage recipe. We make it for every birthday in our house.
New to this channel and I absolutely LOVE it! 💜 Your vintage soul is so beautiful 🦋.
Hello! Thank you so much for being here! ☺
I love your channel, I shared it with my daughter who should have been born in the 50’s lol We are like the mother and daughter on absolutely fabulous.
Yum yum I love these videos. They are so fun to watch very different than coffee cakes I am familiar with but makes more sense !
This was fun! I love watching these cooking videos. If you aren't opposed to it I'd recommend buying a rubber spatula. It helps with baking to get all of the bowl clean. I make a lot of buckles which require creaming butter with sugar and the rubber spatula is great for folding the mixture before I beat in the sugar and eventually for the flour mixture too. It keeps the mix from flying everywhere with the electric mixer.
You are one of the lovely persons that everyone likes 🥰
That cake looks delicious
This series is one of my favorites to watch but let’s be honest I love all your videos☺️♥️ Keep it up Sage!
Aww thank you!!
You are always so bright and cherpy
This cake looks delicious! I also adore the 40s attire and hair.
Thank you so much! 💕
curious why you use silverware for your measuring spoons? measured teaspoons and tablespoons aren't the same as eating spoons. with the flavoring part of the recipe where you used them, i'm sure it didn't matter at all, but i does when measuring baking ingredients. i'm not a coffee fan at all myself, but i've never made a sponge cake (unless that's what we call just a layered cake in the US?) but i think it would be fun to try like you have. i do enjoy your retro cooking and fashion episodes.
Ms Sage you didn't have to put into words how good the coffee topping was; your smile says it all! You are so cute when you bake. I'm in Dover, NH, US & it's 11:30PM. I just watched this & I'm hoping I can find the ingredients here to make that mouth watering coffee cake! Thank you for all of your wonderful videos. You are always an absolute joy to watch! Goodnight to you from the US.
BTW: Your 1948 dress is beautiful!
I have to tell you that I absolutely love your videos. I watch them over and over. Thank you.
Here in Brazil, we use butter and flour in recipiente before to put the cream cake. But the forms it just different. The both it’s ok. 🥣🇧🇷
Love this! I've learned the hard way to give up my beaters on my mixer. They just don't do the job as effectively! I use whisk attachments, they fluff up eggs and icing like crazy. Beaters are good for dense things like cookies.
This is not meant to sound bad, but there is absolutely no reason I should like this channel, BUT I LOVE IT! How the hell did this happen? GREAT VIDEOS!
INCRÍVEL..ESPETACULAR..MARAVILHOSA
Love all your videos, they are adorable and relaxing as you bring to life another period of time..🤗💖
I’m so glad you put an apron on over that gorgeous 40’s dress!
You put so much effort into your work and videos. It is appreciated.
I tried this recipe today. It was amazing to have for afternoon tea.
So what that your cake is falling apart, it looks delicious! Your expressions Sage are so funny!
Oh how I love your videos. ❤️ Great job Sage!
Thank you so much! 💞
This is some of the most wholesome content I’ve seen in a while
Looking forward to this recipe! What a wonderful post! Thank you Sage ❤️
Great Cake love this one Thank you for showing this:)
Going to need a hair tutorial for this because I LOVE IT!
I love your channel! I also love to bake and most of my cake recipes are from the 40s. Being 77 I can relate easily to your 50s life style. So much fun!
Omg! The race car and the window squeak! 🤣🤣🤣🤣🌻
Ive been watching the coverage of the Gabby murder so much. My mind is mush. Thank you for bringing us a pleasant video.
my nan always made me use Camp coffee ( coffee and chiory esscence ) when ever i made her a coffee and walnut cake. it was so sweet and sticky.
I love this series! I've watched all of your videos. This is my favorite vintage channel.
looks so good. I'll have to make it using one of my vintage coffee cake receipes thanks.
Omg dying at the racing car/window cleaning bit!
I really like the way you make this coffee cake.
looks really good
Loving this series. Hoping for a Season 3. Also, have you ever filmed your shoes? Would love to see them if possible. 💜
As always you are so much fun. Thank you.
You did wonderful looks so light and fluffy great job
My five year old loves to watch your recipes and enjoys helping me as I make dinner! Keep up the good work!
Awww so cute!! Thank you so much for watching! 😊💕
my grandma used to make a coffee cake and she would actually pour brewed coffee into the cake mix, it was so good.
Yumm!! 😋
The caKe looked amazing as did your beautiful dress and hair do 😁. Thoroughly enjoying this series 😁 x
Hi sage. Omg that looks absolutely yummy. I've gotta try this one. I love cake,and coffee. Hi to the chickens. They look really happy. Thank you for the video sweetie 💞🐓🐓💞🎂
Your complete honesty about your cooking and baking skills makes me love your videos. I love how you can make something less than perfect and still make want to run and go make it myself as soon as I am done watching the video. I can't wait to see what yummy thing you make in your next video.
That means so much! Thank you! ☺️💕
Another great video ,looks delicious.Spice cakes and coffee cakes texture is quite different, almost like muffins.
I cant wait to try to bake this. Omg it looks awesome
This was so delightful to watch, I am going to try it
Reminder is set. So excited for another cooking video.
The cake in the thumbnail image looks really good. It does, however, look different from the one you made. I was wondering if there was an optional variation. Sometimes cookbooks will offer a couple of different variations of the same recipe.
That looks delicious! I think you do a wonderful job at baking! Your videos are so fun to watch, Sage. Thank you for all the time and effort you put into them. ❤
Oh thank you so much! 💕
I liked the recipy, i would never use a margerine cuz stuff is basically a plastic. But everything else i already have
Sage, the next time i recommend you to moist the cake a little bit, the 3 parts, so just it will be better. You can use some sirup or water with sugar and a little bit of vanilla. It looks delicious! Kisess
Your taste test of the coffee cream filling has definitely sold me to try your vintage recipe.. yummy! Can't wait to try this
Great job! I think I need to try this one. We have the coffee/ chicory thing here and cherries are in season now in New Zealand ( not much longer) so I’ll give it a go. Thanks and good luck on your move.
Yep, definitely going to make this one. 👍🏻
Got my reminder set, can’t wait! 😁
Hey could you possibly make a lemon cake with some sort of icing 😋 I would love to try see if there was such a recipe in that time
omg so cute the way you roll your eyes eating that cake, think i shall pass, three layers are more than i can deal with cheers will look forward to sundays with sage now.
That looks absolutely delightful!!!
Thanks Sage for another lovely video, I am really enjoying this look back at times past. Like you, I am not a natural at baking but my results have been a little better since reading some recipes from the older versions of the Country Women's Cookbook & talking to some older ladies. It seems good results with cakes can be obtained by using a wooden spoon for creaming, mixing etc or alternatively using one of those old-fashioned manual egg beaters, rather than electric mixers. One woman in her 80's told me that her best results were when the electric mixer was broken, & she had to do it with a spoon & wrist action. Yes, it's tiring but worthwhile.
This was a really nice video, Sage - very well composed (ingredients pre-measured, use of clear bowls) great camera angles and well edited! The mishaps and quirky moments made me feel I was actually peeking in on a newly wed, mid-20th century homemaker attempting a recipe for the first time!
Thank you for keeping it “real.” People forget that this is what baking was like back then ...with no boxed cake mixes, instructional videos or Internet to reference. Phone calls were expensive - so one wasn’t apt to call a friend or relative for advice.
By the way, your hair was lovely - a tutorial on how you pulled that style together would be quite welcome!!!
I look forward to watching you and Rachel Maksy every weekend 🖤
Aww thank you! 💕 I love watching Rachel too!
Thank you so much for sharing and making these lovely recipes!💕 I will be trying them out soon. Hope you have a great week!
Thank you so much for watching! 💕 Have a great week also! Xx
Hi sage always love watching your video's and seeing all the good old recipes from the great days they were less complicated take care Possum 😊
Beautiful cake you made never herd of that kind . And you are getting better at baking . You always make me laugh and smile .😊😊😊
This is something i will definitely try, it looks so delicious.😍
I love this series sooo much 💕 always waiting for your videos, I’ve been following you channel since the beginning and I’m so happy to see where you are right now, I feel like a proud mother ✨ sending all my support and love from Mexico 🇲🇽💞
Adorable as always:) thank you for your sweet videos Sage!
Love your videos my momma was a 1950 house wife.
here i am on a sunday morning, feeling very very excited to watch this video ✨ always so cozy and feels so very genuine. thank you so much for this 🤗
That means so much! ☺️ thank you! Xx
I have a hard time watching cooking videos but not yours. Love them!
😍Oohh, I adore the intro for this video, and your dress is devine!
So happy to see your cooking videos again.
Blessings,
Washington State USA🌲🇺🇸💕
You made me want to try it! Thanks! i Have fun watching your videos..
There is brand of coffee/chicory essence called "Camp". It is available on amazon.