Comments on: How to Make Our Stunning Ombre Blueberry Jam Cake

By: manny gecko

manny gecko — Mon, 23 Jan 2023 04:18:33 +0000

I love a golden top🥂

By: azianchick

azianchick — Mon, 23 Jan 2023 04:18:33 +0000

One of the best recipes and presentations ever filmed. Please more of Christie. Thank you, Cooks Country!

By: Pat Murillo

Pat Murillo — Mon, 23 Jan 2023 04:18:33 +0000

The video says 2 tsp of Baking powder but the Written Recipe says 4tsp of Baking powder. My understanding is that you should use about ~1 tsp of baking powder per cup of flour.
Which is correct the Video or the recipe in the book??
I looked up other White Cake recipes in the ATK cookbook and they say 4tsp.

By: DAL

DAL — Mon, 23 Jan 2023 04:18:33 +0000

Note that @ 12:45, Christy says to refrigerate the cake after you apply the crumb coat. This is very helpful, and it’s not included in the written instructions.

By: Vic TAYLOR

Vic TAYLOR — Mon, 23 Jan 2023 04:18:33 +0000

Gorgeous cake! Fabulous decorating technique!! Awesome video!!!

By: C Hill

C Hill — Mon, 23 Jan 2023 04:18:33 +0000

This cake turned out delicious! A couple notes in case you are in a hurry like I was. The recipe calls for thawed blueberries (if using frozen). I didn’t have time to let them completely thaw, still partially frozen when I put them in the food processor. Also recipe says to chill jam for 3 hours. Again because of the rush, I put it in the freezer for about 30 minutes and it had cooled nicely and was plenty thick enough at that point. So don’t fret if you don’t think you have enough time for the jam. It was pretty forgiving for me.

By: John Penwell

John Penwell — Mon, 23 Jan 2023 04:18:33 +0000

I’ve kept this recipe in mind since seeing this video when it came out, and I just tried it out yesterday as a 4th of July cake topped with some strawberries to add some red. Big hit, the crumb had a great texture and the jam mixed into the icing added a nice note of blueberry in every bite. 100% will be making this again but I won’t be waiting a year to do so.

By: SANDRA BROWN

SANDRA BROWN — Mon, 23 Jan 2023 04:18:33 +0000

I looked forward to making this beautiful cake. I noticed that the batter was not as abundant as I expected and sure enough the baked layers were small. I had a hunch. I looked at the date on my baking powder — it was a year expired! Stale baking powder does not a lofty cake make. LOL. Lesson relearned. I will remake this cake with properly fresh baking powder. I'm sure it will look as beautiful as Christie's.

By: Atlene Bartolino

Atlene Bartolino — Mon, 23 Jan 2023 04:18:33 +0000

Christi you are my fave!

By: Kathy Kinney

Kathy Kinney — Mon, 23 Jan 2023 04:18:33 +0000

The construction and building of this cake remind me of the apricot filled cake from other presentations.