Julie’s reaction was wonderful. Sparkling just like the wine.
@zaynamoore
10 ай бұрын
Love how you sequenced this episode; the crock pot mashed potatoes, the stew with biscuits and the cake. One awesome dinner and three great videos.
@robertastewart2083
10 ай бұрын
I think I like the 9 inch tins for this recipe as you get more whipped cream!
@truepeacenik
11 ай бұрын
“I’ve made a bunch of changes because that’s what I do.” My method, too!
@rabidsamfan
11 ай бұрын
Yup! Recipes are a starting point.
@rebeccaturner5503
10 ай бұрын
Mimosa in a cake!!!! Oh yah. Thinking Almonds would be great in this... I think the thinner cakes are a lovely presentation
@Discount_Llama
11 ай бұрын
I might want to try this in a loaf tin, seems like a fun afternoon tea cake if you leave off the whipped cream!
@adamwelch4336
10 ай бұрын
I could see this being great with both hot and iced tea! ☕
@OnaMuir
11 ай бұрын
We have “sugar in the raw”. Cane sugar without over processing, golden brown. NJ, USA.🤗 Perfect for certain recipes.
@robine6337
10 ай бұрын
USA beet sugar is all GMO. Horrible stuff
@petersebborn306
10 ай бұрын
We have it here in New Zealand with large crystals.
@57WillysCJ
10 ай бұрын
It's available in most places as well as white pure cane sugar. Beet sugar is the really inexpensive sugar. Turbinado is readily available as well. I live in a town of less than 8000 with 60 miles to a larger town.
@lesliemoiseauthor
11 ай бұрын
I learn something new from you on a regular basis.
@TheMimiSard
10 ай бұрын
I live in a cane sugar country. Northern NSW and up, on the east coast, can grow cane well. Around my hometown, Lismore, it grows to about 3 metres. Up in Northern QLD, it can grow to 4 metres. I know Cairns and it's surrounds have cane farms because I visited the area in 2020.
@fnjesusfreak
11 ай бұрын
Just across the ditch here in Niagara Falls, NY and our granulated sugar doesn't usually say what its source is, but what I buy is a sort of "semi-refined" sugar with a little bit of color that actually says it's cane-derived.
@JerryB507
10 ай бұрын
Turbinado or "Sugar in the Raw" is what's locally available in my part of California. I think that as a general rule in the USA, if it doesn't specify "Cane Sugar" it probably is beet sugar.
@akope
11 ай бұрын
I think a show on the intricacies of sugar would be a winner, at least for me. Appreciate all your knowledge sharing!
@labecquerelle9873
10 ай бұрын
I hope it includes "Does molasses come from sugar beets?".
@kathleenposton2334
10 ай бұрын
I love the way that the two of you will burst out giggling at a dish! You are one of the most bonded couples that I have ever seen on KZitem and it is beautiful!
@lellab.8179
11 ай бұрын
The cake seems tasty. I think I'll make it soon. Fun fact: in Italy we have a cake called "torta mimosa" ("mimosa cake"), but it's totally different from this one. 😊
@bethroundell8424
10 ай бұрын
Yes! Explain!
@judysocal8682
11 ай бұрын
In the states C&H is cane sugar. I haven't done an extensive study but it is the only one I see that says it is from sugar cane on the package. I found some Demarara brown sugar and I really like it so I save it for my Scottish Oats.
@mmcleod8148
11 ай бұрын
My mother made a similar cake but placed mandarin orange sections between the layers and on top of the whip cream to decorate it.
@TheRealVodun13
8 ай бұрын
I love the way Glen immediately wanted another bite 🤣
@stephaniecarlson525
10 ай бұрын
I wish I were there to have the sparkling wine and cake! Yum!
@katherineanderson8570
10 ай бұрын
I made your beef stew with biscuits. Delicious! I have never used marmite before. It certainly adds a taste dimension to the beef stew that is unique. I really enjoyed this recipe. As I live alone, I cut the recipe in half and ate it for 3 days. Equally as good warmed up as it was the first day. Thank you so much for your recipes and your knowledge of cooking and baking.
@reginabillotti
11 ай бұрын
Sounds good. I would level it up by making a citrus flavored pastry cream filling and/or use a champagne jelly.
@KoniB.
11 ай бұрын
Oh yeah. New Years will be welcomed in with this cake for 2024!
@mikes.4136
11 ай бұрын
I never saw a cake made with wine. I’m going to try this.
@LolaChacona
11 ай бұрын
That cake looks fabulous!
@joeyhardin1288
11 ай бұрын
Thank you. Happy Thanksgiving, USA!
@kristinaginorio1344
10 ай бұрын
Orange is a definite holiday flavor.
@pamelabraman7217
11 ай бұрын
I always chuckle when you say corners while using a round baking tin😊
@markphillips7538
10 ай бұрын
I like adding Muscovado sugar to my coffee in the morning. Has a deeper flavor than just generic sweet white sugar. No idea if they add molasses back in here in Mexico or if it is less refined over brown and light brown. Never cared, but I like the taste.
@adamwelch4336
10 ай бұрын
This is the kind of recipe that I make for this year and end up making it for every holiday! 😂🎉🧑🎄
@kozhevnikov
11 ай бұрын
Never heard of ice wine before, was an interesting wiki read: "Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice."
@violetgypsie
10 ай бұрын
Popular and made in Canada.
@verybighomer
10 ай бұрын
Ice wine is a real treat. The really good ones are pretty expensive as they are aged and can easily go for 100 EUR and more for a 0.375 l bottle (a little more than a 12 fl oz can of Coke). Sweat, fruity and pretty complex.
@rowanrobbins
10 ай бұрын
We make it in Upstate NY, too!@@violetgypsie
@OkieJammer2736
10 ай бұрын
Yum! Love your content and sense of humor, personalities and taste-testing. Awesome!
@tobysmith3351
11 ай бұрын
Wondering if this would be a good trifle and layer mandarin oranges throughout.
@sbender3787
11 ай бұрын
Serving that way would solve the layers "slipping".
@joantrotter3005
10 ай бұрын
I was thinking of sliced canned peaches, but a mix of canned oranges and peaches sounds good to me!
@OkieJammer2736
10 ай бұрын
Oooh a Trifle with this cake would be ... mm mm amazing!
@321southtube
10 ай бұрын
Glen....this looks awesome! Whatever modifications you've made they're spot on. Thanks so much. Hope your "bonus Thanksgiving" was enjoyable. In honor of my Canadian friends I'm celebrating in October and November. Be safe-Be well
@connie8298
10 ай бұрын
The cake sounds delicious. I can see topping a serving of it (decadently) with a warm zabaglione-style or custard sauce instead of the whipped cream (if not baked as a layer cake, of course). Thank you for video.
@shessassy
10 ай бұрын
From a distance it looks like what I’d see called raw caster sugar (finer than regular raw sugar) here in NZ (where most sugar is cane). That’s more golden light brown than soft brown sugar, and free-flowing. Sugar is one of those ingredients, as someone in the Commonwealth following “foreign” recipes, is definitely one of those ingredients where I’ll “do my own thing” or whatever makes sense to me and my pantry at the time! So much variation!
@cathpeterson1944
10 ай бұрын
mimosa cake yum
@generallyfinefx
10 ай бұрын
I bet that would be great with some candied orange peel as well.
@lindakjeldgaard7267
10 ай бұрын
Love the video, as usual. On the East Coast of the US our sugar of choice is Domino's. It is processed in Baltimore and we have a huge sign at the Interharbor to announce this with pride. It is a cane sugar. I grew up in the Midwest and agree that the only sugar available is beet. They do cook differently at least to me.
@Vera-kh8zj
10 ай бұрын
I'm DEFINITELY making this cake for my birthday. It's October, so maybe I'll find a sooner occasion for it
@lotsofspoons
11 ай бұрын
Looks delicious!
@murlthomas70
10 ай бұрын
This looks so good! I wish I could taste it. You had me when you put orange in it. This is something to try for Christmas. Thank you
@leneeanderson4848
10 ай бұрын
So I got that paddle scraper for the mixer and, and oh my gosh! It is fantastic! Scrapes the sides of the bowl so well!
@antonellaprovenzano270
11 ай бұрын
Great recipie!!! Thank you!!
@tsukinoblossom
10 ай бұрын
For folks south of the border, you might try looking for demerara sugar, turbinado sugar, or a brand called "Sugar in the Raw". They're free-flowing light brown sugars that are a closer analogue than the moist packed brown sugar.
@brinawitch
7 ай бұрын
Hey Glen, here in USA we have something called "sugar in the raw" that looks exactly what you used. It is kind of a specialty item but have found it at normal grocery store as a natural foods item.
@sandragillingham3278
10 ай бұрын
We call that Raw sugar here in Australia. That s what we prefer to use on a daily basis 😊
@Beachdudeca
10 ай бұрын
I like 2 large rounds it allows a nice bite that easily provides a vehicle for the filling to shine
@gmart225
11 ай бұрын
this looks amazing
@DownSpriggLane
10 ай бұрын
I have Ice wine!! Yay, must try now, lol! My husband works at a winery so I know what you are talking about, lol! Looks good!
@evelynolenick8415
10 ай бұрын
That looks so good
@joellewatkins5528
10 ай бұрын
Your are right about defining sugars. The US has both cane and beet sugars. Cane sugar is is very planful and it has to say cane sugar the label. The sugar that you are using in this recipe. In the US is in the Unrefined Sugars Category.
@happygardener28
10 ай бұрын
Here in my area of Ohio (USA) we can get a lightly processed cane sugar which is tan/light brown. I'm one of the odd ball folks who can differentiate salt and sugar by smell, so beet sugar and cane sugar smell different to me. And for personal use I buy cane sugar, where I'll buy beet sugar (cheaper) for general baking.
@KyzylReap
10 ай бұрын
I think I’d do it as one layer. You can still moisten it, but that would help with the slipping.
@beaver6d9
10 ай бұрын
Looks amazing
@joe_del
10 ай бұрын
Here in Boston, you can very easily get granulated cane sugar in grocery stores. Unrefined or less-refined cane sugars are also quite common-it's the only kind of sugar they sell at Trader Joe's!
@jrkorman
10 ай бұрын
Glen mentions the thickness - but when he was done with the "topping", I think the thinner layers work well. I usually get sugar at Walmart and it's always marked Cane Sugar. I saw much more beet sugar when living in Nebraska, but here in Texas more cane.
@billshepherd4331
10 ай бұрын
That sounds Fantastic!
@ragingblazemaster
11 ай бұрын
Sounds interesting!
@nihlify
10 ай бұрын
6 inch form would be far to small imo. It's much harder to get a good distribution of the glaze and the smaller form would push out the filling much more. Looks perfect as you made it.
@anthonydolio8118
10 ай бұрын
Perfect for any of the holidays.
@gianlimone
10 ай бұрын
I was expecting something else 'cause here in Italy there is a cake called mimosa that has nothing to do with the cocktail mimosa, it's a tradition for the International Women's Day, the word mimosa is the common name of the tree Acacia dealbata that blooms around the beginning of march. Anyways, fab recipe, as always.
@scottclay4253
10 ай бұрын
Yum!
@yvonnerogers6429
10 ай бұрын
👍🏻
@ashleebenest1404
11 ай бұрын
Sugar shortage here, Vancouver plant on strike, only had huge bags on shelf here in Alberta, $13 on sale!
@wbwillie
10 ай бұрын
good ol' wine pop LOL
@antonellaprovenzano270
11 ай бұрын
My choice cause I like the flavour I would use Comb whipped cream and mascarpone
@helenhurley834
11 ай бұрын
What brand of sparkling wine did you use? The cake looks very tasty..
@GlenAndFriendsCooking
11 ай бұрын
I don't remember - from a winery in Niagara.
@MeMe-Moi
11 ай бұрын
Looks like it’s Queenston Mile Vineyard Mile High Rosé based on the label design and the fact that it looks like a sparkling rosé.
@Sunjoy1
11 ай бұрын
PLEASE let us know where you get the wiper blade on your stand mixer... need to order a few for Xmas 🎁😂😂
@IsaacIsaacIsaacson
11 ай бұрын
its from BeaterBlade, according to Glen's Crisco video.
@Sunjoy1
11 ай бұрын
@@IsaacIsaacIsaacson TY...I see one from New Metro beaterblade..made in the US...I think that's the one
@GlenAndFriendsCooking
11 ай бұрын
For everyone asking about the beater: www.beaterblade.com/
@Sunjoy1
11 ай бұрын
@@GlenAndFriendsCooking TY 😄 love you guys... been here for years😸
@jeraldbaxter3532
10 ай бұрын
Before I ask my question, I Should probably explain, briefly, the train of thought that led to it: with the talk of pecans, dates and oranges, plus drizzling the wine on the cake, as well as it's late Nov., I thought, "What would this be like as a fruitcake?" My question is, have you thought, for a theme, a how to candy\preserve your own fruit for fruitcakes? Also, when I was a teenager, back in the '70s, a popular topping for pound cakes was something called brandied fruit? Fruit mix of choice, yeast, sealed in a jar for a few weeks yield a somewhat fermented topping for cakes. When you used a cup, you added a cup of fresh fruit to perpetuate. Thanks!
@EbonRaven
10 ай бұрын
I buy a small bottle of an ice dessert wine to make a pumpkin and dried apple tart, so I could see my way to buying it for this. :D (I don't drink alcohol, so I only buy it for special dishes.)
@browniewin4121
10 ай бұрын
After clinking you glasses I realized I was expecting to hear "a votre sante" as my father would always say as a toast.
@ronaldtownsend5745
10 ай бұрын
turbinado sugar, or sugar in the raw is the equivalent of demerara sugar, which is what I think Glen used.
@felderup
10 ай бұрын
my great grandma used to make something she called washington pie, it was a plain cake, split, with jam between the layers. there's quite possibly a real recipe for it and it's probably not much like that, i'd look it up, but i just thought of it when seeing the picture of your cake. with a name like that, it seems to not be a nova scotia thing, but cape sable island was mostly settled by people leaving new england, so, could be almost anything.
@felderup
10 ай бұрын
yah, she made it from a regular cake, apparently it's sposed to be sponge cake and a dusting of powdered sugar.
@1One2Three5Eight13
10 ай бұрын
"Same in Vancouver". Well... hopefully soon again. (There's a strike at the Rogers refinery. Doesn't seem to be much of a problem this far east though.)
@figmo397
10 ай бұрын
In the US, the "golden sugar" you used is usually called either "Sugar in the Raw" or "turbinado sugar."
@vaclavzeleny5717
10 ай бұрын
I like the height of the cake.
@retrofuturistic8
10 ай бұрын
I don't think you would want to go too thick on the two layers, since it might inhibit the soaking through of the orange/bubbly wine syrup. An 8-inch tin would work, but I wouldn't go smaller or the syrup might not soak through enough.
@MikeAdams-h7f
10 ай бұрын
What make and model is your roaster oven?
@alan11121959
10 ай бұрын
To my taste this is more of a gateau than a "cake". Cheap whipped cream hack...add 1 tablespoon instant pudding powder (maybe Bird's custard powder) for every cup (250ml) of cream to stablize it. That's my go to for whipped cream, it never weeps and lasts for days.
@NatureOkie
10 ай бұрын
Judging by his preemptive strikes, Glen really Does read comments! 😅
@wheels2fun526
11 ай бұрын
Parodies have been done on Julia Child, Fanny and Johnny Cradock, Gordon Ramsey abs others. Is there a Glen and Julie parody anywhere? :)😂
@teesiemom
10 ай бұрын
In the southern US, it's more often thsn not cane sugar, since sugar cane is grown in the deep south
@martinh.3058
11 ай бұрын
Hey Glen, is there any reason not to use cream stiffener/stabilizer with this cake?
@GlenAndFriendsCooking
11 ай бұрын
Definitely could use a stabiliser - we kept in the fridge and it seemed to be fine the next day.
@martinh.3058
10 ай бұрын
Thanks I will def. try it :) @@GlenAndFriendsCooking
@Duchess_of_Cadishead
10 ай бұрын
I’m pretty sure that sugar in the UK still comes from beets, but in Australia it comes from cane which is grown in northern NSW & Queensland.
@sylviagibson4639
11 ай бұрын
I’m in Arkansas and only buy cane sugar, never beet sugar.
@ww6156
10 ай бұрын
I think we need a deep dive into sugar and all it's forms!
@jackieknits61
11 ай бұрын
As far as the free pouring light brown sugar and getting it in the US, you want to look for either demerara sugar. Or sometimes it's called "raw" sugar. Which is, of course, utterly wrong , but it will get you a sugar that looks like that.
@sandorski56
10 ай бұрын
I come here for Cake Decorating tips...
@toast12397
10 ай бұрын
Could you expand a little on why brown sugar isn't just white sugar with molasses added/mixed back in?
@GlenAndFriendsCooking
10 ай бұрын
Because real / traditional brown sugar is from the start of the refining process.
@zerg539
10 ай бұрын
I think if you were to take this back a generation of cake making and do an egg foam with the whites of the 4 eggs you might get the fluffiness you want
@justmutantjed
10 ай бұрын
I remember reading about a "Manhattan Cupcakes" recipe on Reddit that feels a little bit similar to this. I need to go back and see if the post survived their API protest apocalypse back in June/July...
@nelsonnoname001
11 ай бұрын
I've noticed a trend over the last few episodes - Glen, I think you HATE brown sugar - haha!
@GlenAndFriendsCooking
11 ай бұрын
Nah - just the constant misinformation about what brown sugar is. Come to think of it I have a huge problem with misinformation about sugar in general.
@truepeacenik
11 ай бұрын
@@GlenAndFriendsCooking Grew up in the States. The idea that brown sugar is white sugar with molasses added back may have come from the common “if you don’t have brown sugar, use white with some molasses” substitution advice. As if the average American has molasses. It’s so high on the shelves that I’ve started asking for a tall employee as I walk in the store.
@fnjesusfreak
11 ай бұрын
@@GlenAndFriendsCooking Sounds like a lot of it's murrikan parochiality... "it's this way in the US, it must be this way elsewhere" Which those of us from near the border know is bunk 😜
@nelsonnoname001
11 ай бұрын
@@GlenAndFriendsCooking haha! I didn't even ever realize it was so complex! - Free video title idea: The Sweet Truth Of The History Of Sugar
@andrewgrant99
10 ай бұрын
Should I make this with some Nova Scotia sparkling wine?
@joantrotter3005
10 ай бұрын
What would be a good replacement for the wine? White grape juice, apple juice, orange or peach Jello, a clear soda?
@YvonneSt.Louis81789
10 ай бұрын
Interesting… I’m from south Florida and grew up around a ton of sugar cane fields… Belle Glade is pretty much all sugar cane fields.
@palaceofwisdom9448
11 ай бұрын
It sounds very tasty, but the whipped cream being unstable makes it a lot less appealing to me. I limit my baking to stay heathy, but when I do make something I'd like to not have to wolf it down before it's no good.
@joantrotter3005
10 ай бұрын
Not sure if this will be helpful since we still refrigerate it! For my inspired trifle I mix 1/2 cup Greek honey vanilla yogurt with 1/2 cup cocowhip, an egg, and a shot of amaretto. Instead of ladyfingers I have been using pecan sandies dipped in 1/2 cup coffee with a pony shot of rum. And a dusting of Ovaltine on top. Why you ask? Because my husband doesn't want to drive out of his way to get groceries 😂. Obviously, you only need the "custard" part with this. Hopefully this makes sense, I'm on pain pills 😊😊.
@MeMe-Moi
10 ай бұрын
My trick for stuff like this is to portion the cake into single servings without the cream/icing/filling/etc. and freeze the cake. Then, when I want a piece I just thaw a piece and whip up enough cream for that piece of cake. The mimosa syrup could be frozen in small ice cube trays so you could thaw just the amount needed to flavor the cream and soak the cake sponge for a single piece of cake. In my experience, cake wrapped in good quality freezer bags can last 3-4 weeks without a noticeable loss of quality.
@thetattedpharmacist3215
10 ай бұрын
Looked like what you used here is what in Australia we’d call raw sugar. Pretty much all sugar unless marked otherwise here will be cane sugar as we are such a huge producer of sugar cane
@theresalee9392
10 ай бұрын
Aha! That’s why my sugar package says ‘cane’ sugar. Specificity. I guess not beet sugar. Interesting. And yeah, my brown sugar isn’t necessarily white sugar with molasses, as some have tried to make me believe. Thanks.
@adamqjsmith
11 ай бұрын
Anyone knows the attachment glen is using?
@rodracir8301
10 ай бұрын
You can find the sugar as turbinado sugar in most areas of the US
@petersebborn306
10 ай бұрын
What does sugar bring to a recipe besides sweetness? Can you reduce the amount of sugar you use in a recipe without it affecting the cake?
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