The package tells you to add too much Sahnesteif because Dr. Oetker is a German Brand and we don’t have heavy whipping cream in Germany, we just have the more liquid, less fat cream that doesn’t whip up as fast as American cream.

@Sugarologie

Жыл бұрын

That’s fascinating. I love that you know that - makes so much sense now!

@saskewoo

Жыл бұрын

Unless you buy Dr. Oetker Crème Double, which is 40% fat

I’m so glad the algorithm recommended your “New Frosting” video, I’ve found my favorite new KZread baker! You’re like Alton Brown, but for cakes. Can’t wait to see your channel grow!

@aidasa3791

Жыл бұрын

Same

@fun_drifts_cars4452

Жыл бұрын

Facts same

You planned this single cake better than I ever did with my life

@ladymacca88

10 ай бұрын

LMAO MOOD 💀💀💀

Single most realistic cake video I have ever watched- commenting, crumbs and all. 😁 I found your channel yesterday and I already love it. Thanks for the eggless recipe!! 🎉 Just love how nerdy and passionate you're about baking! 😁

Thank youuu from all muslims a mousse with no gelatine my prayers have been answered!

I used both your chocolate chiffon and mousse recipe today to make a layered cake and it was so freaking good! I added toasted coconut, toasted macadamia nuts, & homemade caramel in the filling too!! i frosted the outside of the cake with italian meringue buttercream 😊 i really love your tiktok/YT/ and cakeculator! Thank you for sharing your resources and knowledge. ❤

Your process and commentary is so enjoyable! I’m so glad I happened across this channel.

Just found your channel recently, so excited to try out this recipe! I really appreciate your explanations :)

The chocolate chopping sound is so satisfying ❤

Thanks, I needed this. Whipped cream is my nemesis.

I love your content. You're the cake scientist.

Thank you for the detailed explanations. So helpful for people like me, who literally have no idea what we're doing. I'm not afraid to admit it.

Can’t wait to try this.

You are brilliant!

As a home baker, I really appreciate your explanations and I love the science approach you provide. I continue to learn from you. Thank you! Also, your cake calculator is genius!!!

As someone with an egg allergy, I'm always happy to see eggless recipes! I know the cake probably isn't egg free, but I've made lots of cakes without eggs, so it's definitely doable! I'd love it if you have any tips for omitting eggs from any recipes in future videos!

@hrithikasarvodayan

Жыл бұрын

Could you share your eggless cake recipe, please.

@think_bubbly

Жыл бұрын

@@hrithikasarvodayan The liquid that comes with canned chickpeas (called aquafaba) is a great substitute for eggs! You whip it with sugar, just like you would eggs, in any cake recipe and can be even be used for meringue since it has essentially no flavour! :) The liquid from a regular sized can works out to about 3 medium/large eggs :) Hope this helps!

I'm so glad I found your channel because I love learning the science behind baking. Thanks

@ladymacca88

10 ай бұрын

That was one of my favorite parts of going to pastry school, and I’m always so excited to find resources that continue to build on what I learned (or remind me of things I’ve forgotten since then lol). I’m so glad to have found this channel!

This was delicious and easy to make

Wow, I'm always looking for a mousse recipe without raw eggs. Thanks!

*Delicious* 😋

The chocolate mousse cake looks delicious and amazing. 😋 I love how you did the ganache that was very interesting.

@Sugarologie

2 жыл бұрын

Thank you 💗

@isabellacullen1349

2 жыл бұрын

@@Sugarologie you’re welcome 😇

You are the best

This looks so much easier than my mousse cake recipe 😅 I have to make the mousse on the stove with eggs and then pour it over the layers with a mold. I'm gonna do this next time lol

Thank you for another wonderful creation!!! But i think i will make this as binge snack weekend since i'm too lazy to actually make a cake for it 😅 Please keep up with the good work, i'm rooting for you!!!💖

@Sugarologie

2 жыл бұрын

That’s such a good idea - I had so much leftover from testing that I had containers of this stuff in my fridge - soooooo good. I would just grab a spoon and this stuff ❤️❤️❤️

i love that you did this eggless! the separating, making meringue, and folding was always my least favorite part lol do you find the cream thickens faster because of the acidity of the sour cream or from the body of the sour cream itself? so excited to try this! it looks so lush :>

@Sugarologie

2 жыл бұрын

You know, the acidity probably helps a little, but I think the cocoa butter in chocolate plays the most significant role in chocolate mousse thickening. I've made mousse with meringue or whipped creams (without sour cream too) and I don't think this set up any quicker. I just found this one to be just as creamy and tasty as the really fancy mousses (plural for mousse? lol) esp. when you have other stuff to do for a cake like actually make the cake layers and put the whole thing together...

Hii! I love your videos! Could you someday upload your chocolate cake recipe?

@Sugarologie

2 жыл бұрын

I'm working on the video for it but I have a written post with pictures that can help you in the meantime :) www.sugarologie.com/recipes/chocolate-chiffon-cake

Mine ended up with little chunks of chocolate in it. Probably because my chocolate wasn't warm enough. Second attempt I tried like a temper method and put a little whipped cream in the chocolate and mixed in. Added a little more cream and mixed. Then finally dumped that in the rest of the whipped cream then mixed. Came out perfect!

@rasginte1993

Жыл бұрын

Mine got little chunks of chocolate too, next time I will try your @cclarsen72 suggestion 😊 But it would be awesome if @sugarologie would try and measure the temperature of the melted chocolate right before putting it in whipped cream 😊 That would be 100% accuracy 🎉 I don't have a microwave, so it would be nice to know what temperature melting chocolate has to reach to be perfect for combining 😊

So I really want to commend you on camera placement, way better than at the beginning…thank you for that…this recipe looks so good and I do want to try making chocolate moose and I like not having to use eggs…

@Sugarologie

2 жыл бұрын

Wow, that really makes me so happy to hear. I'm no videographer so I struggle with stuff like that. I have so many ideas and always have trouble with presenting them in the best way for you 💕

@clairressagoad2789

2 жыл бұрын

@@Sugarologie …just know that closer is always better…

I saw this video and my first thought was, "Why is she so awesome?" I feel like your videos cover so many things I have been curious about in baking. I've never made mousse because I didn't want to use eggs or gelatin in it. And I've never made a stabilized whipped cream because I thought you could only use gelatin. Now I must go make chocolate mousse and stabilized whipped cream.....

Thank you for continuing to provide excellent content. I have a couple of questions: 1) Do you think adding a 1/2 cup of whipped cream to the melted chocolate and stirring that all together before adding it to the whipping cream, would make it easier to incorporate and avoid the hardening of the chocolate? 2) what make and model is your hand mixer? It is awesome!

Awesome video Adriana!!! Quick question, for your chocolate chiffon cake in the video, did you bake four 8 in cake or two 8 in cake but cut in half to make four layers? I got so excited when I saw this btw!! Been looking for chocolate chiffon cake recipe for my son!! Thank you for sharing!!!

@Sugarologie

2 жыл бұрын

Hi Cristina! I baked two 8 inch layers and then sliced them so I got 4 thinner layers. My chocolate chiffon bakes over an inch high so I sliced them into 1/2 inch layers so it would be somewhat even with the mousse filling. It's in my Cakeculator now but I'll probably have a more detailed tutorial up on the chiffon later next week.

Made this today and came out really good.. can eat it like icecream :) can I use the same ratios to make whitechocolate mousse?

Hey, just a suggestion maybe😬 take out some part of the whipping cream mixture add the chocolate in that so if anything happens u don’t ruin the whole thingg alsoo it will be easier to incorporate in the main mixture without losing much volume!💗

I've never seen a hand mixer with a light; what a great feature. Where did you buy the acrylic cake round? Btw, great video!

@tammiemartinez6485

Жыл бұрын

You can get them at Michael's. I bought a pkg of 3 10in disc. I'm sorry I can't give you the price. It's been that long since I've purchased them, lol. Anyhoo, hope this helps...

Thank You for The EGG FREE recipe since some of Us can't have eggs♡♡♡

Can the cake be made the night before serving (pre-frosted)? How sour or tangy is the mousse? I’m not a fan of sour cream in cheesecake so I just wanted to ask. I’m so fascinated by sour cream in mousse versus eggs. I don’t always like to work with eggs as sometime they can be tricky. Your explanations are so helpful and refreshing. I love to weigh everything, too!

This looks delicious! When I hear mousse cake I think of the european style which is like 10% cake/sponge and 90% mousse... 😁 So for my taste I would at least double the mousse and use thinner layers of cake.

I can not wait to try your chocolate mousse. Every time I see a mousse being made they're using egg whites. Happy to skip that step, lol. Also, I've been very successful at using chocolate chips to make a ganache. I know this isn't a ganache but I'm thinking if I was able to get a good melt with the chips for a ganache why not try it for a mousse 🤷‍♀️ The brand I use is Ghirardelli. Another idea to help stabilize whipped cream is to use *instant* pudding. This is how I've done it for a few years now. You don't need much either. I use the Godiva brand in white chocolate. Works beautifully. Just thought I'd share a tip or two... 😉

@abnormalusername

Жыл бұрын

I use instant pudding mix too! Also melting chocolate chips work for me too. I buy those cheap grocery store brand chocolate chips.

Yummy looking cake 😋 Your mousse reminds me of a ganache montée/whipped ganache, but not sure what the difference between a mousse and a whipped ganache is really meant to be :))

@Sugarologie

2 жыл бұрын

Yeah I forgot to get into that with this video but you’re so right - mainly a mousse in a mixture that has air injected into it. You could make a Thai curry mousse if you wanted to - so I think technically a whipped ganache, since it’s chocolate that we force air into, could be called a mousse. Generally tho I think mousse is lighter whereas ganache, even when whipped is more rich. And thank you ❤️

Can you do white choc mousse

Hello!!!!!! I am obsessed with your videos you are just, so good. One thing I really wanted to request is as to see if you could experiment with plant based options and give us the vegan versions of your current made options of buttercreams etc…… I think the level of detail you have to plant based alternatives is really lacking and your videos could really fill that gap with your understanding of the science behind it. Hope you can consider it :)

@Sugarologie

Жыл бұрын

It’s definitely something I’m working on. I’ve experimented quite a bit with vegan buttercream formulas, but they are not up to my standards…yet. Once I deem them sugarologie-quality, I’ll do a big vid on my findings 💕

Honey what kind of Mixer is that w the 2 whisk attachments to it?Great Tutorial Too.Ty 💗 💗 💗

I love your video demonstrations. Such excellent information presented in a clear and concise manner. I had one question, you mention in the video that the mousse stays firm as long as its kept chilled. I am wondering how long the cake can be left out? Do you recommend serving right out of the fridge or is it okay for the cake to be left out on the counter a while, like at a party. Just wondering if you had any thoughts. I'm sure it will be delicious either way.

@Sugarologie

Жыл бұрын

A couple hours at a cool room temp should be ok - but see how I made my mousse filling on the thinner side? If you want to go thicker (by a lot) or want to keep the mousse set in higher temps, you'll have to add some stabilizers. Gelatin is usually what's used :)

@amateurepicurean8168

Жыл бұрын

@@Sugarologie Thank you! I read your blog on the subject after I asked the question. Sorry. But thank you so much for the reply!!

Thanks for your video I always learn something with you I like the way you explain…greetings 🇲🇽 what’s the brand of your heavy whip plss 🙏

@Sugarologie

2 жыл бұрын

I think the one I used in the vid is from Producer's - as long as you use a cream with 36% or more fat content you should be good ♥️

@mariabeltran6422

2 жыл бұрын

@@Sugarologie thanks a lot

Hi again! Have you tried using this mousse with a regular chocolate cake or vanilla cake (not chiffon)? I’m curious how it would hold up to a heavier cake. Thanks :) !

I absolutely love the chocolate mousse recipe, it's now my favorite filling when stacking cakes. Could I use white chocolate in this mousse recipe?

@Sugarologie

Жыл бұрын

Theoretically it should work but you have to work a little quicker. Just make sure it’s really melted before adding to the cream - it tends to firm up a little quicker than the darker kinds of chocolate :) I also have this one that would be good for filling cakes: www.sugarologie.com/recipes/vanilla-white-chocolate-frosting

@e.chance910

Жыл бұрын

@@Sugarologie thank you

hi sugarologie! I love your mousse recipe, and have been looking to make a mousse cake. I saw a pistachio mousse in a chocolate cake at a bakery one time, and have been wondering, how would you flavor mousse in that way? thank you so much!

@Sugarologie

Жыл бұрын

For that you'd likely have to purchase or make your own pistachio paste. To put it in a mousse, you'd have to integrate it in a way that wouldn't deflate the texture. I'd probably go for a more conventional mousse recipe (that uses egg yolks) and mix it in during that initial step, then add your foaming ingredient of choice at the end (egg whites or whipped cream). :)

@elenid7530

Жыл бұрын

@@Sugarologie thank you very much! That sounds like a great method to get a really nice pistachio flavor in the mousse. I was definitely wondering which step to add it in without deflation, but I think I was thinking in the chocolate mousse type of way. That'll be great with the egg yolks and whipped cream method though! I'm so excited to try this, hopefully for Thanksgiving! 🤞

can you make one for white chocolate mousse?

Could i make this a night before putting my cake together or does it have to be on the spot?

Would u say that adding this stabilizing powder to whipped cream make it more stable than adding powdered milk or gelatin? TIA❤❤❤

Cuánto me encantaría apareciera traducción. Gracias

Will more mousse hold up the layers well?

I make my own sour cream using whipping cream, milk & vinegar. Will this meet the necessary percentage of fat that you talk about in the sour cream? Thankyou

Hello can we use this mousse to frost the outside of the cake also please?

Could you tell us the temperature of the chocolate because I can see it being to hot and melting the cream?

Mascarpone also stabilizes whipped cream and has same flavor.

could you use this between regular chocolate cake layers?

Will this cake hold if I make it thr night before and serve it for dinner next day ?

Can we make this with white chocolate?

Do you think the addition of 1 tsp of instant espresso to the melted chocolate would create cute for recipe adjustment? It's going to be several months before I will gave the opportunity to test it myself, hence my asking.

Can you use white chocolate for the mousse?

@sugarologie can one use white chocolate too?

Can you substitute xantham gum as a stabilizer for the whipping cream?

Does anyone know if there is a vid tutorial of the chocolate chiffon cake? I can't seem to find it.

Could this cake be frozen after the crumb coat is applied? I want to make it a week ahead of an event, then finish decorating the morning of the day it will be served. I am planning to use an Italian meringue buttercream frosting instead of the whipped cream frosting. Any thoughts or suggestions? Thanks very much!

What is the difference this way of making mousse and whipped ganache? In terms of the end product.

Could I use Greek yogurt instead of sour cream?

can i skip the sour cream? or is there any similar subtitute?

what brand is this ice cream scoop?

Any other substitute for sour cream? Plain yoghurt works?

@Sugarologie

2 жыл бұрын

So sour cream has two things we need: high fat (20-30%) and a thick texture. If you have access to a yogurt that is similar to that texture it should work 👍🏼

What fat% is considered full fat sour cream? I don't have any sold as full fat, but the fat content of sour cream in my country can go from 10% which is quite runny, usually used for salads; 20% which is standard to thick thick like 30&40% fat

Can you use full fat Greek yogurt instead of sour cream?

Will this hold to frost a cake? Just on the outside, I plan on filling the cake with ganache, it is a heavier cake, not chiffon but only 8 thin layers talk (2 eight inch pans, cut in half).

@XIIxMysticxIIX

Жыл бұрын

I expect it should since it is made with chocolate and your frosted yours with a whipped cream frosting as well

I can’t find that chocolate what other do you recommend?

My filling got curdled minutes after I added the chocolated and mixed with the whipped cream it looked sort for a while. Why is that?

Why is the butter hardening my chocolate when I melt it /:?

Okay, this might sound entirely awful, but it's grueling - torture - watching you make these cakes when we can't eat any. I thought I'd make a suggestion: please make several cakes and announce a location where we can all come and eat some. And I will bring the milk. Can others please offer to bring napkins, plates, cups and forks? 😀💙👍🍰🍶

I thought the 72% was Semi Sweet Chocolate? And Dark Is Dark Chocolate So.. I guess over 72%

If I tried THAT crumb coat, crumbs would have been everywhere and if I hadn’t chilled it for I would have just been pushing crumbs all over the fake.

Just wanna say I looooooove that you use weight for your recipes!!!

ALERT OXALATES!!

Nice recipe but it isn’t a mousse.

@Sugarologie

Жыл бұрын

uh oh it's the mousse police

@thebadger9302

Жыл бұрын

That’s like saying gluten free bread isn’t bread.