Its good that you even added parts where you went wrong. Since i had the pleasure of tasting the last one i can honestly say you redeemed yourself because it was one of the best if not the best fruit cakes i've ever had. 👍🏾😋
Good morning Nick. Thank you for the fruit cakes. The last one looked perfect. 😋👍🏾. I hope you'll try to make the gratto bread. I think if you layer the bread dough like how you make puff pastry with the pork fat and pearce the dough a few times. Then bake. Let me know what you think 🤔 . One love 💙 ❤️ 🇯🇲 💯
Thank you so much! I'm going to give your last recipe a try. I always thought that I had to soak my fruit for at least 6 months. Now I know that I can prep the fruit on the stove top, that is a game changer for me!
I observed the first cake was without eggs while the second cake was, and third cake was without. Do you detect any differences in textures when eggs are not added or added? I see on the last cake prepared that the rum cream gives such a difference in texture without the eggs. Here, I have learnt in regard to the rum cream having done experiments as well myself. Thanks for putting in the effort. Blessings 🙏🏾🙏🏾🙏🏾
Hi, Thank you for sharing not too bad. Im going to try to bake a cake for my friend. One One pound flour, sugar, butter. Right. Were you get the flowers 😊 to buy.?
I like your recipes the only problem I would take out the eggs eyes because it would smell raw I usually take out eggs eyes so next time please take out the eyes from eggs you make one of the best patty maker your Pattie’s maybe taste like Randy’s Pattie’s also useing the egg powder that’s very good it’s better than curry
Thanks a lot! I have been hearing that from I was small but that's actually a myth...the eye/chalazae holds the egg yolk in place and it doesnt really have any impact on the taste. The rawness of the eggs has more to do with the chicken's diet
Its good that you even added parts where you went wrong. Since i had the pleasure of tasting the last one i can honestly say you redeemed yourself because it was one of the best if not the best fruit cakes i've ever had. 👍🏾😋
👌🏾💯
Great: like your do and don't demonstration, a rare quality for Bakers/Chefs.
I love your honesty you showing your mistakes makes the video so authentic thanks
Brother you rock with all your feed and teach. I am so glad I found this platform. Blessings
Labor of love
I like this type of video showing the trial & error....rather than showing us the end result alone👍🏾👍🏾👍🏾👍🏾
sir Nick love how clean your nails are man
Good video...even professional mess up....I make fruit cake cookies for Christmas...
True Squad leader. Appreciate the trial and error and the deliciousness. I will definitely try it with the rum cream. One ❤
Never give up, never surrender 💪
Man them all look good no matter if them burn,light or dense. Those cakes calling my name.
Good morning Nick. Thank you for the fruit cakes. The last one looked perfect. 😋👍🏾. I hope you'll try to make the gratto bread. I think if you layer the bread dough like how you make puff pastry with the pork fat and pearce the dough a few times. Then bake. Let me know what you think 🤔 . One love 💙 ❤️ 🇯🇲 💯
Gratto is probably the next video. I've been testing it for a while now and making good progress!
@@feedandteach fantastic can't wait to see the out come. I'm excited 😊 🤗
The last one is very very nice
Thank you so much! I'm going to give your last recipe a try. I always thought that I had to soak my fruit for at least 6 months. Now I know that I can prep the fruit on the stove top, that is a game changer for me!
You nailed the two last cakes looks grate
We have the same mixer!!
Good job, but one you over mix one of the batter. It's better to cut and fold to trap the air in.
This entire video has me rolling 😂😂😂. Before adding flour to mixer turn the speed to low. Or better still fold the flour in. 😂😂😂
It looks like a good Easter bun
Trust me me a dead 🤣🤣🤣🤣 respect to him for showing his mistakes 😂 still believe them tastes good 👍
Excellent!!!
Thanks for sharing ❤
Bro from 1 Ja bro 2 another remember when adding ingredients 2 yur mix reduce speed settings to low avoiding spillage . Love yur vids.
yup...thats the lowest setting. It starts very jerky and then slows back down
@@feedandteach I got u bro. Just saw yur chan 2 days ago keep it up . Been looking at yur techniques.
I observed the first cake was without eggs while the second cake was, and third cake was without. Do you detect any differences in textures when eggs are not added or added? I see on the last cake prepared that the rum cream gives such a difference in texture without the eggs. Here, I have learnt in regard to the rum cream having done experiments as well myself. Thanks for putting in the effort. Blessings 🙏🏾🙏🏾🙏🏾
Must be my editing but all the cakes have eggs. The rum cream makes a very big difference though👌🏾
Thanks🙏🏿 @@feedandteach
Hi,
Thank you for sharing not too bad.
Im going to try to bake a cake for my friend.
One
One pound flour, sugar, butter.
Right.
Were you get the flowers 😊 to buy.?
Flowers?
@@feedandteach star anise ?
Too much baking powder need more liquid
hey sir Nick bring on the fruit cake wont be making none tho
I get why...fruit cake cost arm and leg😅
🤤🤤🤤🤤
Up bro
I like your recipes the only problem I would take out the eggs eyes because it would smell raw I usually take out eggs eyes so next time please take out the eyes from eggs you make one of the best patty maker your Pattie’s maybe taste like Randy’s Pattie’s also useing the egg powder that’s very good it’s better than curry
Thanks a lot! I have been hearing that from I was small but that's actually a myth...the eye/chalazae holds the egg yolk in place and it doesnt really have any impact on the taste. The rawness of the eggs has more to do with the chicken's diet
Myth.
🤣🤣🤣 Omg sorry but this one don't make it for Christmas respect for showing up your mistakes ❤