0:11: 🧁 Exciting updates on live bakealong event for members and reminiscing on past videos. 2:18: 🍫 Preparation of chocolate marshmallows using gelatin and tin lining. 4:52: 🍫 Homemade chocolate marshmallows preparation process 7:43: ⏱ Marshmallow preparation tips and key steps for chocolate marshmallows. 10:00: 🍫 Delicious chocolate marshmallows made with a versatile recipe, ready to enjoy and customize with different flavors.
I took a flight to London from the US just to go to the shop in SoHo last month! Bought every single item they had on display and gobbled it in 20 minutes. Some of the best cupcakes I have ever had!
I have been making an almost identical marshmallow every christmas for years, but with focus on the espresso coffee over the chocolate. Also rosewater, and orange marshmallows. A super easy fish, snd and very welcome gift for our neighbours.
its fun to see this! Becasue I watched your original marshmallow video and immediately began to experiment with making chocolatte ones. It took several tries, but... I think i nailed it. I went on to make chocolatge + amaretto, chocolate + cherry and chocolate. I discovered that cocoa powder effected the gelatine too much so instead, I grated some good 100% cacao chocolate bar into the powdered gelatine with (of course) a tiny bit of instant coffee and vanilla (or amaretto, or cherry) it's bruilliant! Thanks!
been watching your videos since 10 years ago when the channel just started 🤩 always dreamed of flying to the UK just to try your bakes, gna make it happen this year 🤗 so thankful for your awesome videos, it inspires my inner child alot (the kid i was 10 years ago)
Looks great--love marshmallows! Going to try this with some plant-based agar-agar as I have a family history of Cancer so need to avoid the pesticides and lead in bone based by-products, like gelatin. Thanks so much for sharing
I’ve used your original recipe from Bea for a few years and have been craving marshmallows lately. (This New Year’s resolution diet is killing me!) I just whipped up a batch with this variation, but instead of instant coffee in the ganache , replaced ALL the water in every step with leftover brewed espresso from this morning. I literally cannot wait until they set and I can dig in. I’m hoping they turn out with more of a mocha flavor!
Update: They turned out awesome. The coffee didn’t come through as much as I hoped, but they have such a beautiful chocolate flavor and gorgeous texture.
Love the idea of looking back and updating!! One question not related to marshmallows: do you recommend doing a soak on all cake layers or only for a specific reason? Thanks. I’d love a video on different soak recipes too!
I'll answer! 😁 Jemma doesn't ever use syrup as her cakes are moist enough, unless it's recipe specific such as her Jamaican Ginger Cake. Lots of other bakers on TH-cam do and they soak all of the layers. Try 'How to Cake It', there's loads of different soaking syrup recipes on that channel. xx
I'll chip in too! I haven't tended to use a simple syrup soak on cakes but I did for a large, elaborately decorated layered cake I made recently. The simple syrup soak made a huge difference - the cake was not at all soggy or "wet", but just perfectly moist and really delicious. The soak in this case was to offset the inevitable drying out that happens when you're working with several layers over a period of time while the cakes are levelled, layered, and iced. I'll be making this a regular part of my practice for the future for this kind of cake. The purpose being to offset any drying out, rather than adding additional flavour. The base recipe is really simple, 1:1 ratio of water and sugar boiled together and cooled before sprinkling on the cakes. Beyond that, you can let your imagination run riot if you're wanting the syrup/soak to amp up the flavours - replace some or all of the water with fresh fruit juice, add some alcohol, steep spices or herbs in the syrup as it cools, etc... You could even use different sugars, e.g. demerara sugar will possible provide a more caramel-ly flavour to the syrup.
Hello dear Cupcake Jemma group, thanks this great recipe🌺, have a question about oven degree, you said it should be at 180 degrees Celsius, but as I noticed your oven was at 162! Did I get it wrong about 180 degrees? would you please explain it to me why your oven was at 162 degrees? Is it about convectional ovens or for any oven it should be at 180 degrees?
lol did you know there's a marshmallow making madness group on facebook and they're having their first mallow-con and the vanilla bean co-op indri's is going to be there? some of the creations are absolutely amazing!
I used the original recipe to make gingerbread ones and used light brown sugar, golden syrup and gingerbread and vanilla as a paste to whip in and then cut them into gingerbread men they were too cute
If i wanna make Milk Marshamallow, i just substitute all cocoa powder into milk powder, am i right? And drop the coffee one? And how about the expiry date?
Could one rest a sponge cake upon the un-set liquidy marshmallow and then, after it's set, invert it to get a cake with a built-in/secured 'marshmallow topping'? Could forks cut through it after it's served?
I use golden syrup instead of glucose. Like she said it is sticky as hell and i find it annoying to work with. You could easily use all golden syrup as a replacement for this recipe.
För golden syrup I think I'd probably put a little oil on a big spoon to get it out of the tin. And if putting in a separate bowl for weighing, lightly oil the bowl so it doesn't stick.
There is no golden syrup in this recipe - just liquid glucose (can syrup might work, we've not tried it ourselves so can't say it will 100%, but it's worth a try!)
Is it glucose or golden syrup or both. The recipe says glucose, and does not list golden syrup but you mention both in video as 90 grams each, the glucose went first to the pot and golden went to whisk. Thank you
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0:11: 🧁 Exciting updates on live bakealong event for members and reminiscing on past videos.
2:18: 🍫 Preparation of chocolate marshmallows using gelatin and tin lining.
4:52: 🍫 Homemade chocolate marshmallows preparation process
7:43: ⏱ Marshmallow preparation tips and key steps for chocolate marshmallows.
10:00: 🍫 Delicious chocolate marshmallows made with a versatile recipe, ready to enjoy and customize with different flavors.
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I took a flight to London from the US just to go to the shop in SoHo last month! Bought every single item they had on display and gobbled it in 20 minutes. Some of the best cupcakes I have ever had!
Im sooooo jealous!
Haha yes I’m definitely planning in doing this too soon!
I want to do this ugh
This honestly has made my day! I'm so pleased you enjoyed everything! 💖💖💖
I flew there three times from Prague already, and i'll definitely do that again ❤
I have been making an almost identical marshmallow every christmas for years, but with focus on the espresso coffee over the chocolate. Also rosewater, and orange marshmallows. A super easy fish, snd and very welcome gift for our neighbours.
its fun to see this! Becasue I watched your original marshmallow video and immediately began to experiment with making chocolatte ones. It took several tries, but... I think i nailed it. I went on to make chocolatge + amaretto, chocolate + cherry and chocolate.
I discovered that cocoa powder effected the gelatine too much so instead, I grated some good 100% cacao chocolate bar into the powdered gelatine with (of course) a tiny bit of instant coffee and vanilla (or amaretto, or cherry) it's bruilliant! Thanks!
I love that you go back in your history and bring recopies back and evolve them.
Anything to improve/have the chance to eat tasty things again 🤤
been watching your videos since 10 years ago when the channel just started 🤩 always dreamed of flying to the UK just to try your bakes, gna make it happen this year 🤗 so thankful for your awesome videos, it inspires my inner child alot (the kid i was 10 years ago)
Can we replace the gelatine with something vegetarian?
Looks great--love marshmallows! Going to try this with some plant-based agar-agar as I have a family history of Cancer so need to avoid the pesticides and lead in bone based by-products, like gelatin. Thanks so much for sharing
I recently purchased the C&D recipe book and the smores brownie is mine and my sons favourite!! ❤ i cannot wait to try and make these!!❤
Oh my gosh😮❤ You nailed it, Jemma 😍 Thanks for brilliant hommade marshmallows recipe❤
Yum looks incredible Jemma.❤
I’ve used your original recipe from Bea for a few years and have been craving marshmallows lately. (This New Year’s resolution diet is killing me!) I just whipped up a batch with this variation, but instead of instant coffee in the ganache , replaced ALL the water in every step with leftover brewed espresso from this morning. I literally cannot wait until they set and I can dig in. I’m hoping they turn out with more of a mocha flavor!
Update: They turned out awesome. The coffee didn’t come through as much as I hoped, but they have such a beautiful chocolate flavor and gorgeous texture.
Happy New Year Jemma! Very nice recipie! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍫🍫🍫
Thank you! You too!
@@CupcakeJemma Thanks Jemma! 🤩🤩🤩
I make marshmallows in so many flavours. I absolutely love them. 😍😋
Thank you Jemma love it bless to your family
These look amazing lovly ingredients must try ❤️😊
Is there a vegan gelatin you would recommend? 😊
Agar agar
When your waiting for it to set, do u leave it on the bench or the fridge? ❤️
Room temp is perfect for these!
it looks too good !!!! Thank you for the video Jemma :D ! (from Seoul)
Hi Jemma, I am certainly going to try this recipe. Just a query, what quantity should I use if used vegetarian gelatine?
Looks delicious 😋
I would love to try these with some pistachio paste. Do you think it would work? I would definitely do the chocolate though. 💗💗💗💗💗😍
Love the idea of looking back and updating!! One question not related to marshmallows: do you recommend doing a soak on all cake layers or only for a specific reason? Thanks. I’d love a video on different soak recipes too!
I'll answer! 😁 Jemma doesn't ever use syrup as her cakes are moist enough, unless it's recipe specific such as her Jamaican Ginger Cake. Lots of other bakers on TH-cam do and they soak all of the layers. Try 'How to Cake It', there's loads of different soaking syrup recipes on that channel. xx
I'll chip in too! I haven't tended to use a simple syrup soak on cakes but I did for a large, elaborately decorated layered cake I made recently. The simple syrup soak made a huge difference - the cake was not at all soggy or "wet", but just perfectly moist and really delicious. The soak in this case was to offset the inevitable drying out that happens when you're working with several layers over a period of time while the cakes are levelled, layered, and iced. I'll be making this a regular part of my practice for the future for this kind of cake. The purpose being to offset any drying out, rather than adding additional flavour.
The base recipe is really simple, 1:1 ratio of water and sugar boiled together and cooled before sprinkling on the cakes. Beyond that, you can let your imagination run riot if you're wanting the syrup/soak to amp up the flavours - replace some or all of the water with fresh fruit juice, add some alcohol, steep spices or herbs in the syrup as it cools, etc... You could even use different sugars, e.g. demerara sugar will possible provide a more caramel-ly flavour to the syrup.
Hello dear Cupcake Jemma group, thanks this great recipe🌺, have a question about oven degree, you said it should be at 180 degrees Celsius, but as I noticed your oven was at 162! Did I get it wrong about 180 degrees? would you please explain it to me why your oven was at 162 degrees? Is it about convectional ovens or for any oven it should be at 180 degrees?
Love marshmellow if we can get some.
This is awesome marshmallows 😋😋😋
💖💖💖
Chocolate Marshmallows? This is diabolical! Looks like I'm adding thirty minutes to my workouts now.
😏😏😏
You are so entertaining to watch! Bet you are great to work with! Yum these look great!
Thanks so much! 😊💖
lol did you know there's a marshmallow making madness group on facebook and they're having their first mallow-con and the vanilla bean co-op indri's is going to be there? some of the creations are absolutely amazing!
Early riser Jemma! This recipe looks yum 😋
Hope you enjoy!💖
Hi guys! Do you think I could substitute the chocolate paste with the Raspberry Goo from your cook book? Thank you!
These look great - any tips for a vegan alternative, please?
I used the original recipe to make gingerbread ones and used light brown sugar, golden syrup and gingerbread and vanilla as a paste to whip in and then cut them into gingerbread men they were too cute
Can Light corn syrup be substituted for liquid glucose?
I hope you revisit the peanut butter rocky road cookies - we need an ultimate NYC Peanut Butter cookie!!!!!
do these work roasting on a campfire? or are they too melty and just melt through the stick and fall into the fire?
Do you know what, we've actually not tried this 😱
If i wanna make Milk Marshamallow, i just substitute all cocoa powder into milk powder, am i right? And drop the coffee one?
And how about the expiry date?
Jemmmmaaaa. How is sally?? Feel I’ve not seen her for a hot minute ❤❤
Yumm
Could one rest a sponge cake upon the un-set liquidy marshmallow and then, after it's set, invert it to get a cake with a built-in/secured 'marshmallow topping'? Could forks cut through it after it's served?
Hi Jemma! Are you close to someone from Texas? You use some of our phrases and mimic our "accent" very well lol!
Jemma can u Pls share a recipe of red velvet cake?
Can we sub liquid glucose for the equal amount of honey corn syrup?
We've not tried it with honey syrup but there's only one way to find out!
No I mean honey or corn syrup 😂. You have not tried all corn syrup instead of glucose + corn syrup
I use golden syrup instead of glucose. Like she said it is sticky as hell and i find it annoying to work with. You could easily use all golden syrup as a replacement for this recipe.
För golden syrup I think I'd probably put a little oil on a big spoon to get it out of the tin. And if putting in a separate bowl for weighing, lightly oil the bowl so it doesn't stick.
Can I substitute golden syrup for corn syrup on a 1:1 ratio?
There is no golden syrup in this recipe - just liquid glucose (can syrup might work, we've not tried it ourselves so can't say it will 100%, but it's worth a try!)
@@CupcakeJemma :O Oh? At 5:21 you mention 90 g of golden syrup. Is the one on this recipe something else? @_@
@@Seishisaturnyes she did
Is it glucose or golden syrup or both. The recipe says glucose, and does not list golden syrup but you mention both in video as 90 grams each, the glucose went first to the pot and golden went to whisk. Thank you
Same question I had, and they responded by saying that the recipe doesn't have golden syrup. t-t Im just confused now.
Can you do a vegetarian version?
I love ❤ Ur Channel
Thank you so much! 💖
Can i use Aquafaba?
To replace what? Thanks!
@@kekkelpenneypeckeltoot5700egg white
There are no egg whites in this recipe - but yes you can use aquafaba as an egg white replacement
Wheels on the bus Gracie corner
Can i have your fudge recipe i really would like to have the recipe so i can make it for my daughter my name is Rebecca Diane Raby
Where is Sally?😮
Where's Sally?! 😢
She's still here don't you worry! She'll be back in the next couple of weeks!
hi jemma where is sally :)
Is it only me or anyone else also can't hear her
It’s only you