Will definitely add this to my cake list fillings, I have made a lot of your recipes and I swear on your recipes 🤗 Loooove your channel!!💖 You are the best!!!
Thank you, all look good. Can regular full cream milk be substituted for heavy cream in caramel sauce. In my country, heavy cream isn't always available and also very expensive.
I once actually touch with one finger while making caramel praline from silicon spoon forgetting that it will burn hard😮..it sticked and i got burned finger within a sec..good that u uploaded warnings⚠️ here
Hi! I never really let a cake stay at room temperature; with these fillings it's preferable that they get refrigerated after you make them and they cool down at room temperature. The only filling i'm comfortable leaving outside would be chocolate ganache but never if the temperature is below 18C. So I would advise to refrigerate ☺️
Hi, that is true. Caramel does change when refrigerated. I drizzle caramel inside my cakes instead of creating a “pool” of caramel. But, if you’d like a more saucy texture that won’t harden, increase the amount of heavy cream until you’re satisfied with the consistency (no more than 3/4 of a cup). Hope this helps!
Thank you for such clear, concise and delicious looking recipes! I will be trying these on my baked goods. Thank you so much! ❤️
Hope you enjoy!! 💕💕
thank you so much for being straight forward with the video and getting right to it, i’ll definitely be trying these.
Hi! I’m glad you liked it ❤️
Thank you for the short n sweet recipe. God bless you.
My pleasure 😊
Making these today for cupcakes infused with thc oil! Delicious
❤️❤️
Will definitely add this to my cake list fillings, I have made a lot of your recipes and I swear on your recipes 🤗 Loooove your channel!!💖 You are the best!!!
I’m so glad to hear this! Thank you for your support ❤️❤️❤️
Love this. Been looking for this. Gonna try!
Hi can I substitute the chocolate for cocoa powder?
Love this. Been looking for the desired one. Gotta try!
You should! Hope you'll like it❤️
@@ButtercutBakery can u please mention the quantity of things used....pretty please 🥺
Thank you, all look good. Can regular full cream milk be substituted for heavy cream in caramel sauce. In my country, heavy cream isn't always available and also very expensive.
Thanks, so straight forward 💖
My pleasure💕💕
U r such a beautiful soul…. M gonna try all these…🥰
🥰🥰
This is such an amazing video with the best of recipes 💕
Thank you!!
absolutely delicious! ♥️ but how long can we store it though???
Thank you! I mentioned it in the description 🥰
Thnku so much God bless you 💖
Most welcome 😊
Can I whip the chocolate fudge?
Thanks
The Cream you added at the caramel isit Cooking Cream..?help
Please
Heavy cream, anything with at least 30% fat should work ☺️
Hi! Can I ask how many cups of sugar, lemon extract, teaspoons of butter and lemon citrus because I’m gonna try your lemon curd fillings tom. thanks
Hi Arlene! You can check all the measurements in the description box under the video 🥰
Can I use whipped cream in place of the Heavy cream?
Heavy cream is at 35% fat so as long as it’s that you should be good 😊
Condenced milk is sweet or not ???
I use sweetened condensed milk so yes
Merci beaucoup
J'espère que vous avez aimé☺️
Beautiful awesome
Thank you! Cheers!
for the caramel after you start adding the butter and the cream do you have it under the hear or is it still turned off
I don't but sometimes the caramel hardens after adding the cream so it would be okay to heat it back up on low heat until it dissolves again
I once actually touch with one finger while making caramel praline from silicon spoon forgetting that it will burn hard😮..it sticked and i got burned finger within a sec..good that u uploaded warnings⚠️ here
Helps a lot!! 💓💓💓
So glad 💗💗
How long will the fillings be good to use in refrigerator ?
A few days to a week ☺️
Hello, thank you for the recipes. Please, how can the chocolate filling be stored. At room temperature or in the fridge?
No worries, I have gone through the tips and I have my answer. Thank you.
Hi! Sorry for my late reply, glad you found your answer🥰🥰
If to add coffe in chocolate fudge, which one ? Filter or instant ?
Hi! Whatever type of coffee you prefer ☺️
😍thank you!!!
My pleasure ❤️❤️
Pls what about the measurement of each ingredient
In the description ☺️
what is the taste of the lemon curd?
It's a lemony custard ☺️☺️
You are superb dear
Thank you so much 😊
@@ButtercutBakery what's your name can you tell me
My name is Pamela
@@ButtercutBakery oo good name
Hi Pam! Can a cake stay out for 2-3 days after using these fillings?
Hi! I never really let a cake stay at room temperature; with these fillings it's preferable that they get refrigerated after you make them and they cool down at room temperature. The only filling i'm comfortable leaving outside would be chocolate ganache but never if the temperature is below 18C. So I would advise to refrigerate ☺️
Buttercut Bakery Thank you!
Recipes please
In the description box under the video 😊
Beautiful but the measurements are not written
Hi there! The ingredients are posted in the description box under the video 🥰
My caramel sauce always get hard...though I don't add milk..
You need to add heavy cream, milk won’t do!
Where are the mesurments
All in the description box under the video ☺️
Pls with the caramel filling,won't it harden?
Hi, that is true. Caramel does change when refrigerated. I drizzle caramel inside my cakes instead of creating a “pool” of caramel. But, if you’d like a more saucy texture that won’t harden, increase the amount of heavy cream until you’re satisfied with the consistency (no more than 3/4 of a cup). Hope this helps!
You forgot to put the measurements po sa each ingredients
The measurements are in the description box under the video 😊