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  2. Your welcome Gemma,I go on your website a lot and I pick out some of your recipes to make at home and share the recipes with my family.I am going to look at read your different homemade granola and granola bars recipes and make them at home to add to my lactose free yogurt and take the granola bars with me in a ziplock bag when I am going to different events or go to one of the malls in my city.Can your granola be put on lactose free no sugar icecream?
    Kim

  8. Wow, can’t believe I’ve been following you for a long time when you showed that video from 10 years ago, it reminded me of the old kitchen setting 😊 Thank you as always for sharing and updating your bigger & bolder recipes ❤ Keep doing what you’re doing! 👏

  18. Gemma is a gem 💎 we’re so lucky to get the most simple yet innovative recipes from sweet like this, to savory and I especially love the Christmas pudding videos. I’m not one that usually comments on videos but I’ve been watching for years and years now and everything I’ve made from Gemma has turned out exquisitely. So many thanks, Gemma!

  19. Is there a waytothicken the cream cheese glaze? In Germany, cream cheese has a lower fat percentage (usually around 20%) and every time I follow an American recipe that calls for cream cheese frosting (or in this case glaze), mine ends up being really runny and water-y.

  22. I'm so proud of you Gemma. You've come a long way and now you are a very successful Youtube sensation in the world of baking and culinary. More years to come. Say hi to your husband Kevin and your adorable and handsome son, George. Love from the Philippines.

  25. Gemma, I saw this thumbnail and thought, "Hasn't she made these before?" I remember making this recipe when it was posted. It was my first time baking for myself. I was thirteen at the time (and it was one of the first YouTube videos I'd ever seen!). I fell in love with baking. I remember following your recipe for the cheesecake pancakes when you posted that video, and that was the first time I'd baked for others. I actually have a photo of my (now passed) grandmother sitting in front of the stack of pancakes. I still follow your rule "Mix only enough times to spell 'pancake'", and always look for pancake pillars. I remember following some of your other videos afterwards, like the Italian baked eggs. The pavlova was a turning point for me, and I decided that I wanted to go to pastry school.

    I continued baking as the years passed, then decided that I would do my undergraduate degree first then go to pastry school, if I was still thinking about it. Happy to report that I just finished my degree in astrophysics and I'll be attending pastry school in the Fall 🙂

    I've come a long way since you posted that video. For one, I'm 23 now. I've learned not just to follow recipes but to make my own. I've learned what techniques I should use to produce a texture I like. I just wanted to thank you for sharing your recipes with the world. You deciding to do so definitely changed the course of at least one life! When people ask me "how did you learn to bake like this?" I always credit you.

    Anyway, that was all. Have a lovely day 🙂

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