Thanks so much for watching! Glad you're enjoying the videos.

The cookie dough has a subtle sweetness to balance the sweeter fillings. Hope this helps!

@@thesugarhideoutthank you miss!!!, btw i used this recipe for my final exam bakery and pastry, hope this will help to impress my judges

@@amsyar1316 Never thought I'd hear anyone use my recipe for a baking and pastry final exam, I'm honoured o-o A big thank you and hope your exam went well!

Yes you can! The taste will be different compared to butter though.

@@thesugarhideoutnoted!!, tq so much

I can't guarantee how the recipe will turn out with a silicone mould, but you can try. As for a sour cream substitute - plain yogurt should work. Hope this helps!

Thanks for watching!

Yes you can replace maple syrup with regular sugar. I made a non vegan version you can refer to a while back (kzbin.info/www/bejne/rZeVlHedi9d_m5I). The recipe uses hazelnut praline in the filling and topping, which can be considered vegan as long as your white sugar isn't processed with bone char. For the dough - replace 30g (1 tbsp. + 1-1/2 tsp.) maple syrup with 25g (2 tbsp.) white sugar. For the topping - make the praline using the recipe from the link above. You may need a little more than the recipe indicates, around 1.2x. Please note praline is messier to handle than the hazelnut glaze in the vegan version (it drips and runs down more easily). I recommend drizzling instead of dipping. For the custard - add some praline into the custard, adjusting to your preferred sweetness. I would use 1/4 cup praline as a starting point. Hope this helps!

Yes you can! Keep in mind some teas are stronger than others - you can substitute oolong with your tea of choice, then adjust from there.

Aww thank you! I'm not expecting fast growth given the upload frequency but I look forward to making more videos!

Hello! Adding batter on the corners will prevent the cake from moving as the batter is spread. Whipping cream is different from heavy cream, in terms of fat % content - 30-35% for whipping cream, and 36% or higher for heavy cream. Either can be used for this cake.

Hello! The whipping cream is dairy.

Hello! Fresh is recommended for garnish but frozen will work for the puree.

Thanks for watching!

Yes you can! Cake flour is ideal. Since this cake uses all purpose flour, I added cornstarch to the recipe. The trimmed finished cake is a ~6" square which should serve 6-8 people.

@@thesugarhideoutgreat thank you very much!

Thank you!

Yes, will add to my future video list :) It'll take a few weeks though.

Yes you can! Just replace with regular flour.

Apologies for the confusion, I miscalculated converting grams to US measurements. I will make a correction note on the description. Please use 70g (1/3 cup) packed brown sugar. The cookie dough base uses less sugar compared to a typical recipe, since the white chocolate chips will add sweetness. If you prefer sweeter cookies, feel free to add more white or brown sugar (25-50g or 2-4 tbsp., packed if using brown sugar).

@@thesugarhideout Thank you for clarifying! How long do you think I should bake them for if I make 200g balls (almost half a pound)?

@@pucalito I havent tried myself, hence I can't give an accurate estimation. Time may vary depending on your oven. I would look for visual cues - bake until the cookies have puffed slightly and darkened a little on the bottom.

Happy you and your family enjoyed them. Thanks for watching!

Thanks for watching, happy baking!

Thank you! Yes these videos take quite some time to make, but the process is very enjoyable :)

Thanks for the thoughtful words! Will definitely keep making videos :)

Hello! This is the basic formula I use to convert recipes: (area of desired pan size) ÷ (area of pan size from original recipe). Then use this number to multiply the recipe ingredients. For a 9" mousse cake, bake the sponge in a bigger pan (11" round, 1.90x the sponge cake recipe), to ensure it's big enough after cooling to trim for a snug fit. Baking time may take a couple mins longer, depending on your oven. Use the toothpick test for doneness. If you dont have a bigger cake pan, a 9" pan (1.26x the sponge cake recipe) may work, but there's a slight risk of leaking because the sponge cake wont completely cover the bottom of the pan after it's cooled. You can also wait a couple minutes for the mousse to slightly thicken at room temperature (notice it thickened a bit in the video). Whisk until smooth again before assembling. Using a piping bag around the border will be useful for filling smaller gaps with a thicker mousse. For the simple syrup, strawberry puree, mousse and jelly: multiply the recipe ingredients by 2.07. Hope that helps!

Thanks!

Thanks for watching! Glad you enjoyed them!

Aww thank you for the kind words!

Thanks for your support :) Realistically, views + subs will be a long, slow build. You're doing more than enough by watching and commenting!

Thank you for watching! :)

Thanks for watching! Let me know how it turns out!

Aww thank you! Glad you're enjoying my videos. Happy baking!

Thanks for watching! After making the mousse, the cake should be assembled right away. Dont put the mousse in the fridge until you have assembled the cake layers, mango chunks and mousse inside your cake ring. "The dough is creamier when assembled than when it was first made." - Do you mean the mousse mixture thickens while the cake is being assembled? This is normal. If the mousse becomes too thick to handle, mix with a whisk until it's smooth again before spreading into the cake ring. Not sure if I interpreted your question correctly, feel free to clarify.

@@thesugarhideout Thank you for your kind reply. Your questions have been answered!