I was looking forward to the decorating montage at the end. It's so relaxing. 😌 I love how precise you are with these mini cakes. These videos are so well-done!
This mini cake series is the best. I live in a family of 5, and by the next day, all the cake I make is gone. This time, I'm immediately gonna eat it ALL
Another beautiful mini cake 💖 Thank you, Jasma for sharing the wonderful small size recipe. It is great for a beginner to try with a small amount of ingredients (easy to manage and less waste should the final product doesn’t come out) 👍💐💖🥰
For the frosting, I found that using freeze dried berries ground into a powder, is great to flavor and color the whipped cream. This way you can use a powdered sugar substitute for the sweetener. Great video, thank you 🤗
This turned out SO good that I need to make a super sized version for my family 😂😂 How do I scale this recipe for a 6” cake and how long would I need to bake it for?
I'm at this moment making a normal sized chocolate cake for myself 😅 I feel called out! 😜 (I'll give it away or freeze it) By the way, do you have tips to size down regular recipes? Great video as always!
never feel bad about making a normal size cake. downsizing baked goods' biggest dilemma is being faced with an odd number of eggs, but as long as you convert all your recipes to grams it should be quite simple to do the math😊
Thanks Jasma for the video 💕!I would like to give a try. May I know if I can substitute with self raising flour instead of baking powder and soda ? Thanks
@@JasmaFusionCuisinethank you for your reply 💟 I have bake it for my girl's birthday cake with self raising flour 😄. The cake was a bit dense, may be next time I will used cake flour with baking powder and soda ..
What's the fat percantage of the whipping cream? We've just recently tried using just whipping cream between layers and as the final forming and it was so delicate evevrything was falling apart. (Im 100% sure it was the highest we could beat it, it's 30% fat in my country)
mine is 35%! it sounds like you may have over whipped the cream, you don't need to beat whipping cream all the way because it will eventually separate and turn into butter. as soon as you see the mixer tracks forming in the cream and it can hold a bit of a peak then it should be ready to use. a higher fat percentage does lead to a slightly more solid cream but it shouldn't make a massive difference!
moment of appreciation for 1:47✨
好開心陪寶貝公主做mini lemon raspberry cake
I was looking forward to the decorating montage at the end. It's so relaxing. 😌 I love how precise you are with these mini cakes. These videos are so well-done!
agreed! the montages r also my fav part
thank you! i have far too much fun editing them😊
Mini cake is a great idea for people who just love to make cakes but just can't eat too much of it！
The cake looks so fluffy. And the combination of raspberry and lemon sounds really refreshing!
it's so spongy but moist due to it being an oil based cake!!
Excellent presentation, music choice, pacing, editing, Jasma!!!
thank you!!
Wow, these lemon raspberry cake looks so tempting and delectable. Thanks for sharing this amazing recipe.
This mini cake series is the best. I live in a family of 5, and by the next day, all the cake I make is gone. This time, I'm immediately gonna eat it ALL
happy to be of service in helping you secure more cake🤪
Another beautiful mini cake 💖 Thank you, Jasma for sharing the wonderful small size recipe. It is great for a beginner to try with a small amount of ingredients (easy to manage and less waste should the final product doesn’t come out) 👍💐💖🥰
For the frosting, I found that using freeze dried berries ground into a powder, is great to flavor and color the whipped cream. This way you can use a powdered sugar substitute for the sweetener. Great video, thank you 🤗
Tried her carrot cake n it taste so so good
happy to hear that!!
Thank you for sharing
好正，見到都想食
Thank you for your recipes they are delicious and perfect portions. we are three and with the cake we all eat and we are happy
復活節快樂🐇🐣🐰寶貝公主❤️❤️❤️❤️❤️❤️
I don't know about this one I think I'm going to have to try it to be sure! Nom nom nom
Everything about this video is just perfect 💛💗
you're too kind💕
So beautiful 🥰
Looks so pretty!
it looks so, so delicious
Looks delicious!
Delicious ❤
Favorite...
❤️❤️❤️🇵🇭
hell yeah dude
This turned out SO good that I need to make a super sized version for my family 😂😂 How do I scale this recipe for a 6” cake and how long would I need to bake it for?
just double it and bake in two pans, reduce the bake time by 5 mins and test with a toothpick for doneness occasionally😊
I'm at this moment making a normal sized chocolate cake for myself 😅 I feel called out! 😜 (I'll give it away or freeze it)
By the way, do you have tips to size down regular recipes?
Great video as always!
never feel bad about making a normal size cake. downsizing baked goods' biggest dilemma is being faced with an odd number of eggs, but as long as you convert all your recipes to grams it should be quite simple to do the math😊
@@JasmaFusionCuisine thanks 👍🏻 and what about time and temperature of the oven? I would assume same temperature and less time 🤔?
can i use olive oil instead?
Thanks Jasma for the video 💕!I would like to give a try. May I know if I can substitute with self raising flour instead of baking powder and soda ? Thanks
I've never worked with self rising flour before but I believe so!
@@JasmaFusionCuisinethank you for your reply 💟 I have bake it for my girl's birthday cake with self raising flour 😄. The cake was a bit dense, may be next time I will used cake flour with baking powder and soda ..
What's the fat percantage of the whipping cream?
We've just recently tried using just whipping cream between layers and as the final forming and it was so delicate evevrything was falling apart.
(Im 100% sure it was the highest we could beat it, it's 30% fat in my country)
mine is 35%! it sounds like you may have over whipped the cream, you don't need to beat whipping cream all the way because it will eventually separate and turn into butter. as soon as you see the mixer tracks forming in the cream and it can hold a bit of a peak then it should be ready to use. a higher fat percentage does lead to a slightly more solid cream but it shouldn't make a massive difference!
❤❤
Hi... Can you tell me the weight of this cake in grams please...
the recipe in grams is in the description!
Hi, may I know what’s the size of the cake ?
She’s using a 4 inch pan
Can I use melted butter instead flavourless oil.
sure can! but i like to use oil since the cakes can stay soft after refrigeration.
@@JasmaFusionCuisine Thank you for the reply. It's but hard to find flavourless oil here in my country. But I'll try my best
hi jasma! can I bake this same cake in a 6-inch round pan?
absolutely, it will just be a thinner layer so be sure to reduce the bake time!
@@JasmaFusionCuisine how long should i bake it for?
Can make a chocolate? I’m a chocolate lover
coming soon~