Sugar Geek Show is all about learning everything there is to know about all things sugar! Liz Marek teaches you tips, tricks and valuable lessons on how to achieve the perfect edible art. Happy with what you're learning? You can further your education by signing up for her online school, www.sugargeekshow.com where you get unlimited access to ALL her premium tutorials. Elite members get full access PLUS a free gift in the mail every month, even international!
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Can i possibly sub freeze dried strawberry powder for the cocoa powder?
I only have salted butter! 😢 has anyone made it with salted butter only?
Don’t cut it is Beautiful😂😂😂😂
Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract. If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.
All of my favorites in one cake. Yummy ❤
Without telling the quantities your are wasting our time
What makes it so tall also please show how u made that cake?
How did she do that.? It's so pretty do u eat the gelatin too or do u just let it there it's beautiful tho I want to no how she did that that's really nifty
I love candy apples! I showed My dentist and he said “don’t EVEN think about it!”
Imagine the woman actually used it 💀
I love bite size you took 😂😂
You go girl! I want to decorate cakes now! ❤🎉
Thanks for this great video..
alu ai kae o le maile
go kaele
dryyyy
cringeeee]
how long can this frosting be stored ina. fridge/freezer and does it melt easily?
💯💯💯💯💯
I really appreciate the ingredients in the description ❤
Not annoying at all
“You’re murdering THE CaKE😢”💀💀👁️
The gold paint detracts from the esthetic while adding cost and time in my opinion but I love the product overall. Thank you!
I find this very sweet, can you only add 1/2 cup sugar?
What a cool freaking idea!!!
Hi please share with me your buttercream recipe
I love your video because you don’t get into the science behind it. So many KZreadrs want to explain all the scientific stuff. I don’t want to learn about the science behind it. That’s what makes your video the best!. You just talk about making bread without the geeky stuff. 😂 will you please make some baguettes?
Help!! I'm making a wedding cake for a friend, top and bottom tiers will be this vanilla cake, but the middle tier is chocolate and I don't know which recipe to use!😢 any recommendations??
All your recipes are amazing Liz. Your Red Velvet one is the only red velvet my daughter eats on her birthday. Even made it for her baby shower! You are part of our family!! ❤🥰
Do u used any eggs thank you
you are making it so much harder than it needs to be , im old school baker but there are easier newer ways now ,
I have a couple of questions: 1. I would like to mix my starter with the water first and it let it dissolve and then add in the flour mixture. Then let it autolyze. Is this a good way or is mixing in the levain a better way? 2. What if you rip the gluten during the stretch and folds? Is there a way to fix and repair this?
I have a couple of questions: 1. I would like to mix my starter with the water first and it let it dissolve and then add in the flour mixture. Then let it autolyze. Is this a good way or is mixing in the levain a better way? 2. What if you rip the gluten during the stretch and folds? Is there a way to fix and repair this?
This is an awesome recipe! I am wondering if anyone has tried to pipe flowers with this IMBC recipe?
Got dam the ingredients is a whole nother cake!! I thought things was a cake bix hack.
For the mental peace of those kids, Thank Lords the cake wasn't Red Velvet 😭😂
Ive made this a few times, the taste is amazing, however it is so crumbly! I tried it again adding an extra egg, didnt help at all.
Cake top
Beautiful ❤
I am brand new to the cake decorating world. I took my first cake decorating class yesterday and I am hooked!
I subscribe to your channel just have to ask a question how did you transport this was it hard?
Hi! This looks divine! 🤤 But can I ask why we need to replace baking powder with baking soda if we were to use Hershey’s powder? I’m curious as I only have Hershey’s in my pantry but would really love to try this recipe. Thank you so much. ❤
The step by step guide would be awesome laminated and you could use a dry erase marker so you could reuse it, that’s awesome
I gonna try
If you keep adding almonds, then, the proportions you gave are irrelevant. It is as silly as keeping adding floor in a cake because the texture is not to one's liking. This is not cooking, sorry.
It's so beautiful!!!
Pink Himalayan salt is mined versus Sea Salt, which actually comes from the sea 😉 (So you won’t find Pink Himalayan Sea Salt-it’s one or the other ⭐️)
Bro cried💀💀💀
I made this cake and substituted vanilla for almond because I love a white almond cake. The cake was absolutely amazing! It's a wonderful recipe, not overly complicated, and the results were so good!
That's an absurd amount of butter :D