I can tell you're a professional b/c of your consideration of baking techniques with temperature and the layers of texture in your works. The best baker in Korean baking TH-cam imo!
Yeah my relationship is a little rocky rn, and watching these has been good for keeping my mind off things. And the baking is pure perfection, everything is so pretty and fun
Agree, I just got really sick. Covid, flu, bad cold, something... very very painful. This was soothing. I watched her videos over and over. Really love these videos
I made this cake for my dads birthday. It took about 4 hours (I'm a very slow baker) and I made it with 4 layers instead of 3. I made the cream mixture and crumbs the day before. I would also made the jam and simple syrup the day before if i were to do this again Also, instead of 1 big baking pan, I used 2 and baked the cake in 2 batches because I thought it would overflow in the oven (it did not). Everyone loved it, they thought it was one of the best cakes they've ever had. Overall, 9.8/10.
Definitely couldn't make this in the current weather where I live, the whipped cream would never cooperate, but I wanna try it closer to the colder months. I can still practice the methods with other icing though, so I'm excited to play with cake during my week off😊😁🥳
Два года назад делала этот торт на день рождения сестры моего мужа. В этом году она снова попросила испечь его! Он уже стоит в холодильнике! Завтра будем радовать сестренку! ❤ Спасибо за рецепт
9년동안 쉐프로 지내서 그런지 그에 대한 부심이 어쩔 수 없이 있고 정정 해줬으면 했나봐요 ㅠㅠ 으이구 베알못인 제가 뭐라 말은 못하겠지만 멋지게 대처하신 조꽁드님 너무 멋져요 역시 라즈베리 케이크였군요ㅠㅠ 정말 냉동 라즈베리를 살까 고민 할 정도로 매력적이고 맛있어보여요 ◟( ˘ ³˘)◞ ♥
I did this cake for my baby girl 1st anniversary. It was delicious, everyone had 2 parts. It was challenging but totally worth it. However i didn't understand whip at 80%, how to do it without turning the cream into butter? Thank you very very much for the step by step but simple explanations, like the tip for the gelatine .
오늘 만들었는데요! 색소넣은 아이싱 크림 스크래퍼로 긁어낼때 영상을 자세히 못보고 해서 윗면이랑 색소부분 아래 크림을 동시에 긁어내버려 윗면이 많이 깍여버렸어요ㅜㅜ 영상을 아주 자세히보니 아랫면 부분부터 조심스럽게 깎다가 높이가 일정해 졌을때 윗면부분도 같이 깎아야되는걸 알게되었네요 다음번엔 잘해야겠단 맘으로 댓글로 기록합니다!
Just made this tonight....it's spectacular! I love her genoise recipe, I make other Italian cakes with Pan di Spagna sponge which can be tempermental and difficult. This one was so easy, and I even used olive oil. I used the standard 6" (15 cm) springform pan which is only about 3" high. I made a first cake thinking the pan was too small and split the batter into two parts, then made another one and put the whole amount of batter in. It looked like it would overflow but it raised perfectly and didn't run over the edges. I also used fresh raspberries with the amount of sugar and gelatin she calls for, thinking it wouldn't be sweet enough. But the whipped cream frosting was perfect, nothing needed any more sugar. The crumble was a brilliant touch, the slight sweet/salty was perfect against the jam. Everyone raved about the cake. Jaconde is one of the best on YT!
I want to cook all the cakes in her videos... I love how they look!! And also is soooo relaxing to watch you cooking... It makes me feel better and a little sleepy
Hola te saludo desde Argentina me encantan tús recetas eres tan perfecto en tus elaboraciones tan prolijo cuando puedo las veos y me enamoran. Amo tú país Bendiciones
I know you said you want to get fresh raspberries but I’m glad to see cakes without the whole fruit since I live somewhere without fresh berries other than strawberries (which aren’t so good so I don’t like using them).
Buenos días, y saludos desde Barcelona (spain). Puedo confirmar que estas recetas son espectaculares, ya hice varias de ellas y todas salen perfectas. Esta la haré este domingo lo tengo todo preparado y seguro que será otro éxito. Muchas gracias por compartir sus recetas, soy un gran admirador de usted y le estoy muy agradecido.
안녕하세요 조꽁드님!! 항상 꼼꼼한 지도와 함께 올려주셔서 정말 정말 감사합니다~ ❤️ 지난번 체리 초콜렛 케이크를 끙끙대며 .. 아아주아주 느리게 만들어서 완성 시켜보았는데요.. 모양은 조꽁드님처럼 이쁘진 않았지만 집에 놀러온 친구들하고 너무너무 맛있게 먹었어요!! 친구들이 현지에서 파는 케이크 보다 훨씬 맛있다고 몇번이나 그랬는지 몰라요. 여자 넷이서 옹골차게 게눈 감추듯이 먹었어요 ㅋㅋㅋ 항상 건강하게 맛난 케이크 오래오래 만들어주세요 😇
Muchas gracias por enseñarme esa labor hermosa de la pasteleria, un abrazoo muy fuerte. Quisiera saber si eres un caballero ó una dama, disculpe la pregunta, graciaa nuevamente desde Colombia
Wow! Che meraviglia! Ogni volta mi fai venire voglia di passare da te per fare due chiacchiere, bere una tazza di tè e una mangiare insieme una fetta di torta! 😍
I enjoyed seeing your video, it was very soothing. To move so elegantly and steadily takes a lot of dedication and practice. Thank you for making this.
I don’t usually leave comments but I had to for this one. I just made this cake and everyone said its a fan favorite. Thank you for this recipe, I’ll definitely be making it again. :)
THAT'S why you're supposed to sieve dry ingredients?! I never knew that!!! No wonder my bakings never turned out the way they were supposed to; I hadn't realized there's a difference!!!
저번 어버이날에 조꽁드님 모카케이크 레시피로 케이크 만들어서 부모님께 선물했는데, 맛있다고 정말 좋아하셨어요~ 감사합니다. 곧 할아버지 생신이 다가와서 한 번 더 케이크를 만들어볼까 하는데, 오늘 영상에 나왔던 방법을 사용해 모카케이크 안에 크럼블을 넣어도 맛이 괜찮겠죠? 😅
@@JMTV이정민TV 네 저는 그렇게 사용해요 초콜릿을 녹이고 섞는 과정에서 생크림이 따뜻해지면 휘핑상태가 안좋아지거든요 버글거린다고 하죠 😊 그래서 크림을 다시 아주 낮은 온도로 차갑게 해주는 것이 좋습니다 이점에서 사실 숙성은 90분 보다 더 많이 하는것이 좋아요 최소 3~6시간 이상 숙성 하시는게 더 안정적입니다 심지어 저는 하루 숙상후 휘핑전 냉동실에 넣어 살얼음 까지 만들어 휘핑해요 얼음볼도 받치고요 😄 하지만 휘핑에 능숙하신 분이라면 3시간 숙성후 바로 하셔도 됩니다
Looks delicious, but why do you warm the milk and oil to 50C? I can't see that would make any difference, and it's cooled by the time you get around to using it anyway?
He preparado los pasteles que muestras y son deliciosos, el único problema que siempre tengo es con la crema batida no me sale muy consistente y tengo que volver a repetir el proceso.
I admire the pure patience and perfection achieved during her baking. I keep watching but not making anything. 🤣🤣
Same I don’t make anything but I watch these
Same
@@alex_mushroom456 p
@@alex_mushroom456 p
Well i failed the first step i think 🤣
I can tell you're a professional b/c of your consideration of baking techniques with temperature and the layers of texture in your works. The best baker in Korean baking TH-cam imo!
Yeah, this channel reminds me of "Cooking Tree"
@@ceriner1345 omg yeah
Totally!
these videos are so nice to watch when you're feeling down or trying to take your mind off of something
Yeah my relationship is a little rocky rn, and watching these has been good for keeping my mind off things. And the baking is pure perfection, everything is so pretty and fun
Agree, I just got really sick. Covid, flu, bad cold, something... very very painful. This was soothing. I watched her videos over and over. Really love these videos
@@mariajuanesta3319 hope you're feeling better
right
@@macibarnett152 i hope things got better for you
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 이상한 컴플레인도 아주 교양있게 대처하시는것을 보니 더 팬이되어버리네요!!!! 항상 소중한 레시피에 감사해 하고 있어요! 더운날 몸조심하시고 코로나조심!!!
얼마나 귀여운지
9
holy crap
i pressed "translate to english"
I made this cake for my dads birthday. It took about 4 hours (I'm a very slow baker) and I made it with 4 layers instead of 3. I made the cream mixture and crumbs the day before. I would also made the jam and simple syrup the day before if i were to do this again
Also, instead of 1 big baking pan, I used 2 and baked the cake in 2 batches because I thought it would overflow in the oven (it did not). Everyone loved it, they thought it was one of the best cakes they've ever had. Overall, 9.8/10.
May I know how's the texture by adding the crumb inside?will it sloggy?
Such a pretty cake! I love how you piped the cream on top 😍
It’s so pretty 🤩
Definitely couldn't make this in the current weather where I live, the whipped cream would never cooperate, but I wanna try it closer to the colder months. I can still practice the methods with other icing though, so I'm excited to play with cake during my week off😊😁🥳
Got my sister to start watching these, she loves baking and is always looking for new recipes. Im really excited cor her to try some of these
요리법이 좋아! 아름다운 케이크! 기술을 가르쳐 주셔서 감사합니다. 당신의 시간과 노력에 감사드립니다. 💕❤️
Me motiva mucho probar éstas nuevas cremas, además de que me relaja muchísimo ver cómo se prepara. Saludos desde México
뭔 차이가 있는지는 저는 잘 모르겠지만 정확한 명칭을 알게되는 건 좋은 일이죠
Два года назад делала этот торт на день рождения сестры моего мужа. В этом году она снова попросила испечь его! Он уже стоит в холодильнике! Завтра будем радовать сестренку! ❤
Спасибо за рецепт
Такая искренняя любовь к тому, что вы делаете!
Вы волшебница, восхищаюсь, спасибо за ваш труд! 🙏🧁🍿🍰💕
Вы уверены, что это женщина?
아~ 크럼블에 라즈베리잼. 맛도 모르면서 상상만으로도 침이 고이네요. 조꽁드님 레시피 가장 좋아하는데 너무 고난이도가 많아서 다 해볼순 없더라구요. 라즈베리는 간만에 도전해 보고 싶네요. 고퀄리티 영상 늘 고맙습니다
Some timestamps for myself
0:14 - ⏳crumble (5:58 - baking)
1:30 - biscuit (5:50 cutting)
6:25 - ⏳jam
8:05 - ⏳whipped cream
(⏳simple syrup)
9:57 - assembly
안녕하세요, 저는 브라질 사람이고 동영상이 너무 마음에 들었습니다. 잔잔한 노래와 함께 동영상이 너무 마음에 들었습니다. 레시피는 말할 것도 없이 과일 맛의 휘핑크림과 제가 좋아하는 귀여운 장식이 놀랍습니다!❤️🤍💕
Готовила тортик для 80 летней бабушки. Спасибо за рецепт. Нежнейший , вкусный .
쓸때없는 부심에도 그렇게 깔끔하게 대처하시다니!! 대단하시네요^^
커뮤니티 보고 기다릴려고 했는데..베이킹하고 올림픽 보다가 늦었네요ㅠㅠ
오늘도 맛있는 케이크 잘보고 가요🥰
The music mixed with just watching the pure skill of this baker is so relaxing
очень красиво вы делаете понравился торт. с малиновой прослойкой будет очень вкусно очень. спасибо за рецепт.
Супер! Отдельное спасибо за русский перевод!!! Всегда Вас смотрю!!!
9년동안 쉐프로 지내서 그런지 그에 대한 부심이 어쩔 수 없이 있고 정정 해줬으면 했나봐요 ㅠㅠ 으이구 베알못인 제가 뭐라 말은 못하겠지만 멋지게 대처하신 조꽁드님 너무 멋져요 역시 라즈베리 케이크였군요ㅠㅠ 정말 냉동 라즈베리를 살까 고민 할 정도로 매력적이고 맛있어보여요 ◟( ˘ ³˘)◞ ♥
I did this cake for my baby girl 1st anniversary. It was delicious, everyone had 2 parts. It was challenging but totally worth it. However i didn't understand whip at 80%, how to do it without turning the cream into butter? Thank you very very much for the step by step but simple explanations, like the tip for the gelatine .
오늘 만들었는데요!
색소넣은 아이싱 크림 스크래퍼로 긁어낼때
영상을 자세히 못보고 해서 윗면이랑 색소부분 아래 크림을 동시에 긁어내버려 윗면이 많이 깍여버렸어요ㅜㅜ 영상을 아주 자세히보니 아랫면 부분부터 조심스럽게 깎다가
높이가 일정해 졌을때
윗면부분도 같이 깎아야되는걸 알게되었네요
다음번엔 잘해야겠단 맘으로 댓글로 기록합니다!
Magnifique recette !!! merci 👍🙏🍉
Terima kasih joconde's baking untuk resepi kali ini. 😊love joconde's baking .
This looks so delicious. Love your work, Ms. Jaconde.
A work of art, your precision, patients, techniques and consistency is outstanding 👏
Just made this tonight....it's spectacular! I love her genoise recipe, I make other Italian cakes with Pan di Spagna sponge which can be tempermental and difficult. This one was so easy, and I even used olive oil. I used the standard 6" (15 cm) springform pan which is only about 3" high. I made a first cake thinking the pan was too small and split the batter into two parts, then made another one and put the whole amount of batter in. It looked like it would overflow but it raised perfectly and didn't run over the edges. I also used fresh raspberries with the amount of sugar and gelatin she calls for, thinking it wouldn't be sweet enough. But the whipped cream frosting was perfect, nothing needed any more sugar. The crumble was a brilliant touch, the slight sweet/salty was perfect against the jam. Everyone raved about the cake. Jaconde is one of the best on YT!
Hello, can i ask if you put it in the fridge to chill the whipped cream before serving it
와!!! 경력 9년차 프랑스 쉐프도 조꽁드님 채널을 본다는 말이네요!! 멋져요~~~^^ 항상 영상 보면서 '저 재료를 사야하나' 고민에 빠지게 하시네요... ㅎㅎ
Joconde, I'm a Brazilian and I love your recipes. I always follow you ...thank you so much for making my days happier.
Thank you so much for the recipe! I made the cake yesterday and the flavor is simply divine!
Wow.. look so good and cake look soft and moist.. just want to try your recipe at home...
Everything you make is not only delicious sounding but ART! You truly are a master - thank you for sharing with us
진짜 상큼해보이는데요? 항상 좋은 레시피 잘 보고 있습니다
앗 올라 왔군요!! 블링블링 핑크핑크!! 역시 남자는 핑크입니다!! 나는 핑크 넘 조아요!!!
쓸때없는 부심은 그냥 패스!! 하세요!!
I want to cook all the cakes in her videos... I love how they look!! And also is soooo relaxing to watch you cooking... It makes me feel better and a little sleepy
Вы умница! У вас все прекрасно!
This was lovely and an absolutely precious way to spend 15 mins of my day. Beautiful. Thank you, that was artistry.
delicacy in its purest form. It's a pleasure to observe.
What a amazing cake looks amazing 👏 Thanks for your recipes 😊
Love these videos, I just wish they were translated into cups and ounces. I would love to bake some of these.
This Raspberry Cake is so pretty, Joconde! 😍🎂 I like how it looks on the inside too!
Hola te saludo desde Argentina me encantan tús recetas eres tan perfecto en tus elaboraciones tan prolijo cuando puedo las veos y me enamoran. Amo tú país Bendiciones
기다렸어요. 무슨 케잌일까~ 무척 궁금했는데 드디어 올라왔네요. 자세히 설명해 주셔서 감사합니다. 고급져 보이는 것같이 상큼하고 맛있을 것같아요. 도전해야지요 ^^ 늘 감사해요 그리고
조꽁드님 🥰 홧팅!! 이예요
I know you said you want to get fresh raspberries but I’m glad to see cakes without the whole fruit since I live somewhere without fresh berries other than strawberries (which aren’t so good so I don’t like using them).
You can substitute local fruits too
@@cakesbyjoe2860 Yeah, but I just want a berry cake sometimes.
Очень нравятся ваши рецепты)
Kue yang cantik dan enak, perlu kesabaran untuk membuatnya. Salam kenal dari Indonesia 🇸🇬😍 salam sehat dan tetap semangat berkreasi.
Buenos días, y saludos desde Barcelona (spain). Puedo confirmar que estas recetas son espectaculares, ya hice varias de ellas y todas salen perfectas. Esta la haré este domingo lo tengo todo preparado y seguro que será otro éxito. Muchas gracias por compartir sus recetas, soy un gran admirador de usted y le estoy muy agradecido.
Hola José Luis, apenas realizaré esta receta , cuáles haz hecho me ayudaría mucho , pues ya tendría la garantía segura de que quedan deliciosas.
상큼해서 진짜 맛있을것 같아요!!항상 좋은 레시피 감사합니다!
Se me hace agua la boca una explosión de sabores ☺️aquí desde Argentina 🇦🇷❤️
Amazing baking skills! As soon as I can entertain again without fear of Covid, I'm going to try this cake!
조꽁드 선생님 중간에 샌딩하는 생크림을 저렇게 단단하게 해도 맛이 떨어지진 않을까요? 얼른 따라해보고 싶네요!
입 안에서 사르르 녹겠네요~🎂🍰😋👍
안녕하세요 조꽁드님!! 항상 꼼꼼한 지도와 함께 올려주셔서 정말 정말 감사합니다~ ❤️ 지난번 체리 초콜렛 케이크를 끙끙대며 .. 아아주아주 느리게 만들어서 완성 시켜보았는데요.. 모양은 조꽁드님처럼 이쁘진 않았지만 집에 놀러온 친구들하고 너무너무 맛있게 먹었어요!! 친구들이 현지에서 파는 케이크 보다 훨씬 맛있다고 몇번이나 그랬는지 몰라요. 여자 넷이서 옹골차게 게눈 감추듯이 먹었어요 ㅋㅋㅋ 항상 건강하게 맛난 케이크 오래오래 만들어주세요 😇
Gracias por la receta, acabo de hacerlo y está riquísimo 😋
Lo único es que usé una mermelada de frambuesa
Todo delicioso
Hola, me podrías orientar por favor,.usaste harina normal o con leudante?
@@AdrianaGonzalez-le9xn use harina de repostería
Es la que tiene incluida el polvo de hornear
Amazing amazing amazing!!! This has become my biggest dream to have a cake by you ❤️❤️❤️ whymy country doesn't have such bakers and cakes 😭😭
Where are you from
@@skyfly3101 Probably an Arab Middle Eastern country because of her name
same, in uk there’s no good cakes at all
Muchas gracias por enseñarme esa labor hermosa de la pasteleria, un abrazoo muy fuerte. Quisiera saber si eres un caballero ó una dama, disculpe la pregunta, graciaa nuevamente desde Colombia
Gracias!!!, hermosa creación y se ve deliciosa.🙏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🇨🇱
와..진짜 맛있을것같아요ㅠㅠㅠㅠㅠㅠ 엉ㅇ엉 새콤달콤상콤..ㅠㅠ!!!! 최대한 어렵지 않게 레시피를 짜주셨다니ㅜㅜ 안해볼수가없겠네요!
Really Beautiful...Looks tasty tooo😋. Saw few of you videos. I love the simple exterior of the cakes with suprise awaiting inside .
Как всегда, безупречно!!!Спасибо!
super Deli se ve voy a tratar de hacerla gracias por su receta un abrazo desde Colombia
This cake is delicious. The crumble makes it. It wouldn’t taste sweet enough without it since the raspberry and whipped cream aren’t very sweet.
I can only dream of making a cake with whipped cream in my country because of weather, but this is so perfect ✨
Where are you from? I have the same problem
@@Joam925 South america
Because of the moisture in the air or because of the warmth? You can keep it in the refrigerator or over an ice bath while you whip it.
Korea's weather can be just as humid, keeping the room cool and refrigerating the ingredients in between use could help
@@pipocadoce97 Same Am from Suriname
Вы оказываете психологическую помощь своими видео. Хочется жить в своём доме, заботиться о внуках и печь им такие немыслимо восхитительные торты
Thanks I love your cakes I try these one but the cream didn't come out smooth like yours Thanks.
soo gorgeous… your cakes are absolute perfection this takes so much skill 💕
Soy muy feliz cada que veo tus recetas 😍😍😍😍😍
Wow! Che meraviglia! Ogni volta mi fai venire voglia di passare da te per fare due chiacchiere, bere una tazza di tè e una mangiare insieme una fetta di torta! 😍
This is stunning! Your technique and patience are admirable!
I just made this. Your instructions are so easy to follow and the cake is delicious. Thankyou
That was so satisfying to listen to the asmr cooking sounds ☺️😌 and especially seeing how the cake turned out!! 😊
Joconde your cakes are beautiful! Thank you so much for creating this videos, they are very calming and helps with stress. Keep up the amazing work!!!
I enjoyed seeing your video, it was very soothing. To move so elegantly and steadily takes a lot of dedication and practice. Thank you for making this.
버글거리지 않을 정도로 휘핑하는 게 쉽지않았어요;ㅎ 비주얼은 좀 (많이) 다르지만 덕분에 맛있는 케이크 만들었어요^^!
만들어 보셨군요~~ ^^ 시청해 주셔서 감사합니다 😊 ^^
I don’t usually leave comments but I had to for this one. I just made this cake and everyone said its a fan favorite. Thank you for this recipe, I’ll definitely be making it again. :)
Love your recipes. In this do you take cold egg whites or room temperature? I saw on another recipe you used cold egg whites
THAT'S why you're supposed to sieve dry ingredients?! I never knew that!!! No wonder my bakings never turned out the way they were supposed to; I hadn't realized there's a difference!!!
You should always sift dry ingredients when baking! It's a good habit to form
Your videos are so aesthetic, it makes me relax💖💖💖💖🧁🧁🥧🥧🥮🥮🍰🍰🍮🍮🍪🍪
The cake looks so simple and elegant
LOVE THE LOOKS OF THE CAKE!! is it alright if I swap the raspberry to mango tho?🤔🤔
Absolutely that sounds amazing
Me encanta la perfección de tus vídeos
It looks really easy! and yummy 😍 i would like to know whats cake flour? is it different from all porpouse flour?
Cake flower has less protein in it and helps lessen the amount of gluten formed when mixing your batter.
this is so satisfying to watch that it healed my soul, GURL I'D SELL MY FAMILY FOR THAT CAKE
저번 어버이날에 조꽁드님 모카케이크 레시피로 케이크 만들어서 부모님께 선물했는데, 맛있다고 정말 좋아하셨어요~ 감사합니다. 곧 할아버지 생신이 다가와서 한 번 더 케이크를 만들어볼까 하는데, 오늘 영상에 나왔던 방법을 사용해 모카케이크 안에 크럼블을 넣어도 맛이 괜찮겠죠? 😅
조꽁드님 안녕하세요 레시피 감사합니다♡궁금한점이 있습니다 조꽁드님 레시피중 초콜릿을 생크림에 녹여 사용할때는 항상 냉장숙성 시간이 있던데 초콜릿이 들어가면 휘핑해서 바로 사용하지 않고 90분이상 냉장숙성 해야하는지요?
@@JMTV이정민TV 네 저는 그렇게 사용해요 초콜릿을 녹이고 섞는 과정에서 생크림이 따뜻해지면 휘핑상태가 안좋아지거든요 버글거린다고 하죠 😊 그래서 크림을 다시 아주 낮은 온도로 차갑게 해주는 것이 좋습니다 이점에서 사실 숙성은 90분 보다 더 많이 하는것이 좋아요 최소 3~6시간 이상 숙성 하시는게 더 안정적입니다 심지어 저는 하루 숙상후 휘핑전 냉동실에 넣어 살얼음 까지 만들어 휘핑해요 얼음볼도 받치고요 😄 하지만 휘핑에 능숙하신 분이라면 3시간 숙성후 바로 하셔도 됩니다
@Jocondesbaking 온도때문에 아주 차갑게 만들어서 해야하는 거였군요 생크림 아이싱 할때가 저는 제일 긴장되고 어려운것 같아요 취미로 하기에는 넘사벽처럼 느껴지는데 조꽁드님 책이랑 영상보면서 많은 도움 받고 있습니다 자세한 답변도 정말 감사합니다😊♡♡♡
Lo más hermoso que e visto hoy. Luce delicioso.😘
Looks delicious, but why do you warm the milk and oil to 50C? I can't see that would make any difference, and it's cooled by the time you get around to using it anyway?
Very delicious and tasty. Thank you. I love this channel
He preparado los pasteles que muestras y son deliciosos, el único problema que siempre tengo es con la crema batida no me sale muy consistente y tengo que volver a repetir el proceso.
lo que hace la diferencia es la cantidad de grasa que tiene su crema debería ser de 35 % de grasa o más
@@natalieencinas771 gracias
I'm watching this at midnight...saying "wow!" "so perfect" "wow!" loud enough to wake my husband... its beautiful work.
Thank you for this amazing recipe💜
Beautiful creation of art. I want to eat this right now!
Tus videos son hermosos y deliciosos 😍👌🏻
Está excelente....delicioso...🎂🍰🥂🥰
Thank you for this amazing recipe. But it would be easier for us if you give cup measurements
Amazing sharing friend
Thanks for sharing
Stay connected
Beautiful cake and video
@carotrippar tenés que hacer esta receta ❤️ es un arte
얼마나 상큼할까~~먹고 싶당^^