Waooooo....it's very original, so, so beautifull. I' love it❤. I'm latina, and i'm charmed with your work. I speak English so so 🤭
@ANHBAKES6 ай бұрын
Thank you so much!!
@luatnguyen38602 жыл бұрын
Thanks for your guiding us the good Christmas ideas!
@debjudisch55482 жыл бұрын
Oh, more beautiful creations!!I was SO excited when I got the notification that you had done this Christmas video!! LOVE it!! Keep them coming!
@ANHBAKES2 жыл бұрын
Hi Deb! You are indeed my biggest fan :). Regarding your questions: 1. So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? --> If use package pasteurized egg whites bought from store, you just need to cook them until sugar is dissolved. If use fresh egg whites, cook it until sugar is dissolved and also the mixture temp reaches 160F to kill salmonella. 2. Is the temp or the dissolving that is most important? --> Dissolving egg whites is important for whipping the egg whites to smooth/ nice meringue, and the temp is important for killing salmonella. 3. For storing and coloring buttercream, please check out this post if you haven't.: www.anhbakes.com/post/faqs-cupcakes-and-buttercream.
@debjudisch55482 жыл бұрын
@@ANHBAKES Thank you SO much! ALL of that info was so helpful! I just love that you want your followers to actually learn from you, not just sit from the sidelines and enjoy your creations. You are such a special person!
@sukanyadilip3652 Жыл бұрын
Lovely!!❤❤
@tegaedwards Жыл бұрын
Youre so talented ❤
@minhquanv2 жыл бұрын
Holiday spirit!
@rosygovender96322 жыл бұрын
Stunning
@angelinachimpolo24922 жыл бұрын
Stunning 👏👏👏
@maryfratz2 жыл бұрын
Brilliant did you use American buttercream or something like Swiss meringue?
@ANHBAKES2 жыл бұрын
I use Swiss meringue butter cream. Recipe link is in description box.
@maryfratz2 жыл бұрын
Thanks
@debjudisch55482 жыл бұрын
@@ANHBAKES I think I might be your biggest fan...just love ya'! Anyway, I made my first batch of SMB the other night. LOVED the taste, but I don't think it turned out? Would you answer a couple of questions for me? So, if my sugar is completely dissolved, am I STILL supposed to take it up to a certain temperature? Is the temp or the dissolving that is most important? Also, how do you store SMB? I put some in the fridge and took it out the next night. Did it need to be re-whipped with the mixer, or by hand? And, lastly, I tried to color some and it wouldn't really absorb the color very well. It was like the butter was melting and separating from it...I'm just really confused. What do you think I did wrong?