The Problematic Magical Anime Cake

[@00wolfQUEEN]

The people who walk into a bakery and ask to have a 3 tier wedding cake made in an hour and get upset when theyre told no should watch this video.

[@WolframiteWraith]

Don't feel bad about those frozen raspberries. Quite often food that has been frozen at it's best will be better quality then the unfrozen stuff that has sat around on the shelves a few more days. Freezing can sometimes ruin the texture of the food, but since you're cooking down the raspberries it doesn't matter at all.

[@definitelynotashark1799]

Also if you want pretty berries but they don't need to last long (like you'll serve the same day), you can buy raspberries and blackberries frozen IF you make sure they feel "whole" in the bag and like they haven't thawed at all during transport. Pour them out on a sheet and let them thaw slowly, and they'll look fresh. However this only works if you're certain they haven't been semi thawed and mushed at some point, and also don't thaw them in bag.

[@Fishylucifer]

Everytime I would see that dessert on Great British Bake off I would always refer to it as a "Brain dessert" because thats what it looks like to me. As a home baker can i just say Props to you for doing all this!

[@doreimani]

I wanted to joke about it looking like a brain but wondered if it sounded too off-putting LOL 😭

[@Fishylucifer]

@@doreimani honestly never would have thought about a rose Bouquet but I can totally see it lol

[@Starberry7]

I thought it looked like a brain too.

[@doggyspeak]

The perfect cake for Valentines Day OR Halloween XD

[@darkarale]

I just came to see if someone else thought it looked like a brain

[@Pixielocks]

WOAHHHH YOU ABSOLUTELY BODIED THIS OMG

[@doreimani]

THANK YOU PIXIE 🥺🩷🩷🩷💫

[@BraveryWing26]

OMG CROSSOVER EVENT

[@slyceth]

@@doreimani can I just you look AMAZING and so does your room?

[@voidbeing7754]

i go to culinary school. anyone who wants to attempt this when making the meringue you have to keep in mind that any fats added to the eggwhite will kill your meringue. them egg whites gotta be clean! no yolk!!!!! start off with about 1/4 of your sugar added to the egg whites, add over time. you will be mixing for a while.

[@alicehellman8445]

7:41 actually, most of the cheesecake I’ve tried and the recipes I’ve seen online don’t contain gelatin! If you’re looking to include less gelatin next time you make this cake, you could potentially swap for a gelatin-free cheesecake recipe, which might also give you more of that classic dense texture.

[@Friendlyperson250]

6:33 this literally why there’s a lot of “professional” level recipes measure dry ingredients by weight. When all the chemical reactions matter, measure like you’re in chemistry class. Gastronomy is super interesting. I’m glad you tried this, baking is always an adventure, and it’s fun to follow along with other people’s journeys.

[@reiboo.-.]

Magical girl or not, I ADORE anime custom cakes💗

[@fairyfarms]

@@reiboo.-. SAME

[@strwbrystar]

HI i struggled with meringue for the longest time so i thought id comment for anyone else for future reference make sure ur bowl is completely clean , no yolk got in , and no moisture from water or anything i let my whites sit for a bit before mixing ( usually 3 minutes ) mix the whites first until foamy , then add sugar in increments . i add mine in 3 increments , but for some recipes it might be different i mix for about 10 - 15 sec between each increment and it usually ends up with stiff peaks for me !! ^ sometimes it doesnt always reach the consistency youd like , so i find using a little cream of tartar helps too :)

[@gingivitis9148]

Also if it's rainy or very muggy, don't bother wait for better weather. If you absolutely need meringue leave it in the oven until you eat it. tho the longer they sit in the oven the better. And to test stiff peaks hold the bowl upside over your head, if it's sliding either it's not done or maybe there was fat/oil on your bowl(wipe down your bowl with a bit of vinegar before hand) ♡

[@gingivitis9148]

Also I'm pretty sure that when you use meringue in a cake you have to get it into the oven sooner rather than later coz of the fat in the cake will pop the meringues bubbles

[@catpsychic5383]

All this advice is very correct, especially the hot/muggy days thing, thats ruined my meringues more than once. If I have anything to add, its that it doesn't hurt to whip to soft peaks before you start even adding sugar, if possible. Then you've got more room for error if it doesn't fluff up properly when the sugar's added.

[@ShinyHunterOctavia]

Also make sure not to use ultra pasteurized eggs because they won't hold stiff peaks

[@definitelynotashark1799]

@@strwbrystar the moisture thing is incorrect. Fat is the issue, whether it's traces off egg yolk, other ingredients in the bowl or improperly cleaned whisks. Temperature and humidity don't really matter. Both letting egg whites "concentrate" by letting them stand uncovered at room temp overnight, and adding water (1TBSP per large/jumbo egg (M/L in most Euro countries)) are tricks used by pastry chefs and taught in culinary schools, so ....yeah. Egg temperature also doesn't make or break a meringue, though room temp seems to stiffen up quicker (which is opposite of whipped cream). Pushing out the air at the sugar stage or separation (like if you start whipping and then remember you forgot something and need to set the meringue aside... lol) is salvageable by adding a splash of water (without water works too, but will take longer), but deflation or separation are not salvageable once any fat has been introduced. When adding any other dry ingredients or fatty ingredients, work quickly but don't overwork the mix - use hand tools rather than electrical ones unless you've got experience doing that. Source: previous trained pastry chef raised by a culinary school teacher.

[@felicianowong2122]

Channeled the Doremi hyperfocus to bake that cake.

[@pikozaru]

I am half Japanese and grew up in Japan in the late 90s and early 00’s. Ojamajo Doremi is what I would watch while living there, it’s my favorite magical girl anime and I was kinda bummed when I moved to the US and it never caught on in the US. I never really got to share it with my friends when I was younger, but this makes me so happy to see how many peoples’ hearts this special anime has touched ❤🎶✨

[@Pixielocks]

I’m so sat 🫡🫡🫡💕💕💕🍰🍰🍰

[@nightzzmixx]

Magical Doremi was my siblings and I’s first anime. Our dad got it somewhere on dvd as long as other dvds of random cartoons. We still sing the opening to this day, the english version tho. I hardly ever see it get talked about, so this video was a surprise to me!!

[@chloesibilla8199]

I love recipes that are secretly like 12 stealth recipes that teach you new things about baking

[@jaglaqua]

I made the same mistake my first time making meringue, I was beating those eggs for like ten minutes and all for nothing. You have to use room temp whites, after you get soft peaks, that's when you start adding your sugar in GRADUALLY. Fail proof!

[@sailorcap]

@@jaglaqua I found making it foamy rather than going to soft peaks is the general advice (since you can’t really reach any peaks without the sugar lol) and also what I generally do but yes using sugar gradually does help

[@Angealicious]

GIRL. I thought the world forgot about this cake! I was OBSESSED with it when I was young and it is one of the reason why I became a pastry cook. I was actually thinking about it some weeks ago and I see your video in my recommandations?! I gasped. You did an amazing job. Thank you for bringing that cake to life and reminding me of so many good memories. You ROCK. 💓🍰✨

[@noblestea]

You are so much stronger than me hand doing merengue, recipes gotta say HAND MIXER. It turned out so GORGEOUS! So insanely impressive. Also sent me way back with that commercial lol

[@doreimani]

It honestly almost broke me but I came out stronger (kinda) 🤓

[@wednes3day]

Omg thing is! To me a "hand" mixer is like a whisk, by hand, no electrics. It has scared me so so much when recipes start breaking out that terms!! 😭😭 (I am assuming from this that what they mean is what was used in the video from this??? To me that's just a mixer 😄 (and then those things that stand on their own are just exotics to my experience 😂 ... are those what you're contrasting against in terms of doing things "by hand"?)

[@definitelynotashark1799]

Throwback to when I'd hand whip cream whenever people ordered it on room service, because every electric tool we had (stand mixer, hand mixer, immersion blender) was commercial kitchen sized 💀 I can't imagine doing meringue that way. Mad respect.

[@meowtain9566]

​@@wednes3day Glad I'm not the only one with a completely different interpretation of those terms 😭😭

[@gigibeal]

@@wednes3day i used to think this too until i finally saw a "stand mixer" my grandma used, and realized the reason they call it a "hand mixer" is because you can hold that one in your hand, from it's handle!! stand mixers are huge, and often heavy, so for flexibility (i'm assuming) some recipes say to use a hand mixer. honestly, you could get away with either or, i've interchanged them when following recipes, but i just wanted to explain because i get where you're coming from (and sometimes i still do get "hand mixer" mixed up in my head with just a regular whisk and my hand lmaoo)

[@Spacolittle]

This cake also haunts my dreams. I absolutely loved magical doremi when I was younger and, to this day, this cake is still one of the few and most vivid memory I have of the show.

[@BraveryWing26]

I thought this was going to be a way different video (I thought problematic meant CONTROVERSIAL, as in a Creator did something awful and they were going to be called out) I am so glad its just a cute cooking video instead.

[@kikuite9091]

maybe for the jelly on the outside, you could make a 'jelly dome' by pouring gelatin in bowl and resting another bowl inside with a gap of space, solidifying into a dome? it would have to be quite firm gelatin though

[@herrforehead]

the cake looked very good :) if anyone in the comments wants to make a roll cake, it helps if you score a thin line (don't cut through it completely) across the length or width (depending on the direction) that you are starting the roll at, this can prevent ripping :)

[@zerotodona1495]

Just be happy it’s not the 60-70s… I’ve seen jello cakes more disturbing than this. Honestly it be a great Halloween brain cake lol

[@RosieSievers]

This was a fun look into your way of creating this iconic recipe from Motto Ojamajo Doremi ^^ Motto is my favourite season so I was excited to see a real life version of this ^^ You worked really hard on this and it was fun seeing the process of making it and it looks super tasty ^^ Great video as always ^^

[@doreimani]

Thanks so much Rosie!! 💖🥲

[@noname-lb3sg]

It my favorite season too

[@ochibawolf]

You are blowing up, girl! So proud of youuuuu!

[@doreimani]

I appreciate you always supporting!! 🥺💖💕

[@LibraGaymer]

i laughed at the title of this video and then IMMEDIATELY got so excited that it was about magical do re mi!!! i never hear anyone mention that anime but it was such a childhood classic for me

[@TheUrukan]

The cure custard part made me laugh so hard, great video again and your apron is so pretty 😍

[@eightyears9850]

Congrats on defeating the meringue!! I've had to make it for castella before, and twin peaks in 10min is an achievement 💀I once had to whisk for 40 mins it was so painful

[@white_tulip2189]

Did you put the sugar in all at once or little by little?

[@reiboo.-.]

Doreimani is such a good cook 💗 and Alex Bondoc is too!

[@doreimani]

You give me too much credit I fear 😭

[@cannth18ok.81]

For Meringue,you should mix till the whites foam to a soft/medium peak then add sugar and a bit of cream of tartar(cream of tartar can help with strengthen the peaks in the meringue) then you should mix it till a stiff peak. Also especially make sure none of what you used has touched any fats of any kind and if so,you’ll have to clean it with lemon or white vinegar because the fats will also fuck with the peaks and structure

[@cannth18ok.81]

You did amazing though on this cake,it looked like a hellish ride

[@sailorcap]

Wonderful!!!! Actually since you did mention “sweets are science” I think you could also embark on the various Kira Kira dessert recipes from the website too! It’d be especially nice to see you make Himari’s squirrel pudding in ramekins, the hedgehog fruit tart, or, and this is basically the Kira Kira a la Mode dessert feat, THE MEMOIRE MILLE FEUILLE!!!!! I think it’s a really fun and rewarding process to decorate and bake, plus the Mille Feuille also involves some arts and crafts also for the shapes on top! I’ve made it before, it’s not too sweet and actually really tasty, especially the raspberry butter cream!! Hope you consider it cuz I also don’t see many English creators make these either ^^

[@skyedream75]

Congratulations doreimani!! You have conquered the final pâtissière exam!! ^O^ I am absolutely floored to see a Tourbillon English language video. You are truly the top English Doremi fan, I tip my Kururu poron to you xD also did you preorder the Special Memorize Rhythm Tap yet!? I am so excited to finally get this one in my collection!

[@rosiewantsacookie3538]

The third season really got me in an emotional choke hold tho! 😭 Poor Momo and Hana!

[@Loveyourself21072]

What's the anime nane

[@rosiewantsacookie3538]

@@Loveyourself21072 she literally says it in the video

[@charro028]

I was just scrolling and saw your video! You’re so cute and have a very pleasant voice! I’m 40 and love that so many blk girls are comfortable enough to share their love of anime nowadays without being labeled weird etc. when I was young, we were definitely on our own! lol

[@ChrryCola-ln5uq]

Because certain members of your communities foster a culture of being mean and sh1ting on others for no reason yet pride themselves on being “ghetto”

[@gwennorthcutt421]

woah, thats a pretty high level recipe and the results are absolutely gorgeous! im most impressed by fighting against the heat tbh. i think having to be in a hot kitchen when its hot out is a human rights violation so im glad you took your time and did this over three days. im so impressed how jewellike that final jam layer became! i would've guessed it was a glaze or gelatin layer

[@rottenluck118]

1. Fantastic job with the cake, I could never 2. All of your outfits look wonderful. You have a great sense of style 🎀

[@georgschwingerchen39]

The cake looks pretty cute and I like the crimsen red colour

[@MilaBepBep]

Your content heal souls ❤️❤️ Magical souls

[@doreimani]

💖💫💜

[@oceanman7652]

I’ve had some experience making meringue before from my grandma’s recipes. An additional tip to better achieve the peaks in the meringue is to use a little bit of cream of tartar, as it helps to stabilize its texture. Loved your video, and I’m so glad it turned out okay! 😍🥳

[@theatrejams7156]

unrelated but your outfits throughout the video are so cute!! :-0 your dedication to this cake super inspires me to make my own, honestly

[@origamiSnow]

I love raspberry and I LOOOOOOVE cheesecake, so I'll definitely have to give this a go, if the frozen fruit prices ever go down in my area! I think if the cake was on a drip tray of some type, that might also help with the pooling, but since you had a layer of soft mousse, that might've been difficult with this cake either way. But anyways thank you for the video!! You can tell it's a lot of hard work but you made it look so cute and fun!! :D

[@tsohkurai]

17:56 🥺🥺🥺 yep cooking is definitely a success when you try your own creations and get this face. Cake looks pretty advanced ! Seriously if I tried to make this cake I'd hear boss music playing out of nowhere lol

[@SilverOnTheCloud]

Fantastic job! Room temperature egg whites for meringues are super important! My mother had erroneously told me to keep everything (bowl, whisk, whites) as cold as possible to make meringue and I always failed until I came across a recipe that explicitly stated room temperature- total game changer! A lot of people have been bringing up that betty crocker pan recently. I think that’s why the Algorithm brought me here.

[@WolflingD]

This is honestly iconic, you are my inspiration on why I gotta start making anime themed food

[@appy_chu]

I HAVE ALWAYS WANTED TO MAKE THIS CAKE I EVEN WENT TO SEARCH IF ITS REAL I CANT BELIEVE THERES AN ACTUAL WAY TO MAKE IT NOW thanks to you for helping me find the way

[@PROBSLOZER]

THIS IS GONNA BE SO GOOD

[@ghoulchan7525]

You did a good job making that complicated cake

[@TeacakeCutie]

YES!!!!! YES!!!!! FINALLY!!!!! THE CAKE OF ALL TIME!!!!!!!

[@peggsnbacon]

RAHHH I LOVE FICTIONAL RECIPES BEING MADE IRL!!! YOU DID SO GOOD I'M JELLY (HEHE) I CAN'T EAT ANYYYY

[@Hyraxas]

Oh fun! I didn't even know about Doremi doing it, but I know the cake from one of my old cookbooks (It's a bit more simple, with creame inside and no yam around) but basically the same thing! Good job for tackling it, it's a projects for real

[@notatallfunctional]

2:14 Well now you HAVE to make the squirrel pudding from Kira Kira a la mode. Sorry I don’t make the rules 😔 🍮🐿️

[@supernova78_]

@@notatallfunctional All the kirakira recipes would go crazy fr

[@KUROFEYMURPHY]

Magical queen slay!!! You did it!!!

[@333Vampirewillrule33]

The visuals are filling enough, I can't imagine how good it must have tasted when you were done❤

[@lycheejuus]

oh my god the moment i saw this pop up in my recommended i got the biggest smile on my face bc i recognized exactly where it was from. its always so fun to find other ojamajo doremi fans out in the wild! also i'm sooooo incredibly jealous of your patissier poron ughhh.... i wanna collect all the different toys too

[@pacnat_9069]

Omggg perfect timing, I just started rewatching one of my favorite sweets anime, Yumeiro Patissiere!! 💕🍓🍰

[@carolinaderoodt9482]

I love your magical girl content so much!! And also omg I salute you for your bravery, the fear of rolling a rolled cake is so real...

[@intothepale3551]

where on earth has your channel been in my life because good god i am so happy to see videos from someone else talking about magical girl anime the way i've always wanted to talk about it also congrats on the cake!!!

[@rinkagaderp8784]

This came out absolutely amazing!!!! Love to see more Doremi fans! It was my childhood 🥰🥰

[@googleirl289]

if you intend to do meringues again, add a teaspoon of cream of tartar. it helps the eggs to bind better.

[@ConvincingPeople]

One day I might try this one. Cooking and baking are an absolute joy when I have the spoons for it and I am fascinated by complex multistage recipes like this.

[@CatCassia]

This is such a fun video, you're a really great story teller.

[@ashikat413]

The cake looks amazing! As does that baking outfit omg???? That APRON is magical

[@altalt479]

The fact you made all of these for the first time and it came out so good????! GIRL UR TALENTED 😍

[@kbanks5754]

This is one of the cutest videos I've ever seeeeen

[@Shamazya]

Appreciate the dedication to the fandom!

[@mahdireza5695]

This was such a fun video! You absolutely NAILED IT!! You should totes try Yumeiro Patissiere desserts, that Anime series is a classic! 💖🍰🍮

[@Mixedemotions-aaaah8766]

The cross section :D!!!!! Hype hype hype!!!! (ive made the same jam mistake in a chocolate cherry cake) Love this video

[@symzae]

OMG u did great with this!! I remember this being the one cake I wanted to try so badly when I was little after watching that episode. I made this a few years ago for my moms birthday but ended up sorta failing cus the jam got all over the place and the cake was super soggy in the end. But it was a fun experience no doubt.

[@doreimani]

I definitely experienced the same sogginess after a few days in the fridge 😅 it still tasted good though!

[@SakuraSwanify]

thank you for being the only other person i've seen who has the objectively correct opinion on gelatin!!!!! (this is IMPRESSIVE my goodness)

[@conductor4861]

That is so amazing omg, I'm genuinely in awe at how many different baking techniques used in this cake! What a way to learn quickly lol. Wish I could have a slice

[@chrisdang6218]

Omg it is THE cake great job

[@AndromedaCripps]

Incredible!!! For never having done something like this before, you did an INCREDIBLEJOB!!! For advice from an experienced hone baker: I don’t see why you need Hekaton in the cheesecake recipe. You could probably modify your favorite cheesecake recipe next time!! And the jelly wasn’t too thin!!!!! The answer is in the very video you showed!!! You have to put the cake on a wire rack so the excess jelly drips down off the cake, then transfer it to your plate!! They do this in the clip you show at 12:57 . I know that’s gelatin, not jelly, but you can do the same thing with jelly!! I hope these two things help you out the next time you make this spectacular cake!! Great job again!!! ✨✨✨

[@whyreweherejust2317]

sooo proud of you this is accurate to my suffering and accomplishment in baking

[@Icypebblez]

Girl, I must say you absolutely killed this and it turned out soooo adorable!🥹

[@des2139]

I LOVE YOUR CONTENT another banger combining food and anime together. I really want to try this with Kirby and the food items from that series, i want to try to attempt the kirby carmouth cake On another note, YOUR OUTFIT FROM YOUR COOKING BIT????? TO DIE FOR 😭😭😭 where do you buy your clothes? I adore that open sleeve shirt, the apron, and the way the headband ties it all together

[@doreimani]

Oh tysm 🥹 These days I thrift a lot but the shirt is an old one from H&M and the apron was from qoo10 Japan 🤍

[@grimaussiewitch]

The cake looks so good! I’ve never seen the show this fake comes from but I always love seeing people bring food from anime into the real world!

[@ninimagnanigabor]

Looks so amazing! By the way traditional cheesecake just uses eggs as the thickeners and you bake it so that's how that happens there's no gelatin.

[@HelloKitty-x3]

I'VE BEEN WAITING FOR SOMEONE TO MAKE THIS (English wise) 😭💕 And ladies, get you a man that invents a whole dessert for you lol 🥰

[@strawberry_orchiid]

THAT LOOKS AMAZING!! Although, I don’t do baking as much, I do think I want to do this recipe someday! It looks really cute!!

[@quilavabucket]

thiw was so impressive and pretty! ideas for a take 2 - cutting back on sugar isnt super easy in baking, but maybe if you can add some tartness to the raspberries it can cut it? - non gekatin cheesecake, like a new york style maybe? - the gelatin layer between the two tourbillons could maybe be more jam or a frosting?

[@Twisterfoot]

the cross section of that cake looks amazing! fantastic work, instant subscription

[@dayreadsmanga]

the cake looks amazing!!! your video is definitely giving me the same itch to make these goodies myself. the layers also look so clean - the whole thing is so impressive!~

[@CuriousCat1111]

This is *stunning* oh my goodness. Your patience and attention to detail is immaculate. One thing I will say- this is the first time I've ever heard of using gelatin in a cheesecake recipe. I usually use sour cream, kinda like how you would for a key lime pie. If you want to do this again, maybe that might fix some of the texture issue? It gives a much denser creamer cake. Put a little almond extract in there and/or a whisker of lemon juice and bam- heaven. You *could* also do a jam layer around the cake and freeze it vs a gelatin layer and refrigerating it. (Can you tell I also don't like jello and was thinking of ways to change it if/when I make it myself? XD)

[@Jay_hates_his_readers]

thats such a romantic proposal- a CUSTOM cake recepie for a PROPOSAL

[@merror-fx8cn]

This was *astonishing* for a novice baker- like, this is a hardcore complex recipe- and turned out really well by any standard, but by the 'firsr time making most parts' standard? Phenomenal. Genuinely. If you're thinking of revisiting this: the magical thing about- any mousse but especially gelatin-stabilised mousse- is it *sets*. Cheesecake also generally likes a bit of time in the fridge to solidify. If you add it to the cake dome and then chill it for several hours it will become more solid, allowing you to add the cheesecake and then fill in the sides! Some cakes really are meant to be two or even three day projects- if you get really into complex desserts you find a lot of the more modular ones have lots of time built in for setting, assembly, and preparing special ingredients. I might suggest as a workflow for people watching at home: Day 1: making the cheesecake and roll cake, letting the cheesecake stabilise, keeping the roll cake wrapped to preserve moisture; make mousse and wrap carefully with plastic wrap (touching the surface) to prevent skin; Day 2, assemble roll cake and first layer mousse in mold; let set in the fridge; add cheesecake and additional mousse; let set; add domed jelly layer; let set overnight, serve next day. You could even make this three day- it might be not so fantastic for the moisture of the roll cake or stability of the mousse but it would be better for your sanity! Also: you can make mousse without gelatin- traditional mousse uses egg and chocolate to solidify, and you can absolutely use white chocolate instead. It won't be as solid or stable long-term, so this kind of molded cake does better with a gelatin mousse, but it's very possible. And you can absolutely make the cheesecake without gelatin in the cheese mixture and it should be extremely stable. after being in the fridge. So the gelatin overload is very avoidable.

[@Pop5chan]

The freezer aisle joke is so real 😂❤

[@Whatlander]

Merengue is unreasonable TBH. It's the only dessert I know of that depends on ideal weather conditions. Rude. I've never tried using gelatin for cheesecake! Sounds a _lot_ faster than baking it in a water bath, letting it cool, and then chilling it overnight to set it. That caramel/chocolate layer sounds so good, too!

[@kalezuki9231]

@@Whatlander From what I understand , divinity , a winter / christmas holiday treat , is a fussy thing to make. I have never attempted to make it my self - ( yet ) - but my mom knows how & acts like it needs to be just so weather wise or some thing "or else it won't work" / "no , you can't just make it" ( or some thing along those lines ) Don't know how true that is but it seems candy & sweet treats in general are fussy with some treats fussier than others...

[@truecenter9159]

The gelatin in there is probably meant to give the cake a lot more structure, so I really think there’s a way to reduce the amount and still have it turn out! Great video and I hope you do more cooking vids in the future ❤

[@auroraPalace_]

omg, when i first saw that episode i didnt think the cake was even real, i looked it up and was amazed. i'm even more amazed that you did it IRL! truly a magical girl inspiration to us all ✨️ ....and as others have said, i would also be interested in seeing something from Kira Kira Precure A La Mode 👀

[@ligeiasiren4290]

It literally looks perfect.

[@_asseater]

UR SO UNDERRATED, i hope this gem of a channel blows up

[@ks2650]

That's so cool!! Such a complex and cute cake and you almost nailed it on the first try!

[@AmberRamVT]

this is my first video and i am IN LOVE!!! i love magical girl animes and i saw you made a SUGAR SUGAR RUNE VIDEO?!!? vibes are immaculate and ima binge ALL your videos bro, this is a threat. 😈

[@milk-in-the-box]

oh this is so sweet and adorable! i'm a fan of ojamajo doremi but haven't gotten to the patisserie part yet, so i didn't know the story behind the cake. it's really cute, i might have to steal the idea if i ever propose to somebody... anyways, i definitely get the struggle lol. obviously baking from scratch takes longer but you don't quite realize *how* much longer until you check the clock and it's midnight. made a strawberry cake for my sister's birthday this year and it genuinely took like 12 hours. i had my fair share of problems with making whipped cream and trying to get the strawberry reduction filling to stay put... seems like it was worth it though, both for my cake and yours! :)

[@SomeoneSomewhe]

yippee doremi!!

[@AnvilApricot]

This really makes me wanna try to make a roll cake (the whole recipe is just too much for me). Also love the fits, especially the shoulderless baking one. Very fantastical!

[@idontneedachannelthanksyou7292]

Cake looks amazing and your fits are iconic

[@Cthulhululu]

I always wanted to eat that cake so bad. I love raspberries and whatever was going on with the tourbillon cake looked so good

[@tonyhoede6251]

ohh I was so worried ... I'm glad it turned out well !!!! It looks so tasty ^_^

[@SkeleSukei]

The fits go so hard in this video :0 Love the aesthetic u got goin on!

[@GooeyGremlin]

Awrr this was adorable.