How to Make BIRTHDAY CAKE MACARONS! | Cupcakes | Cake Ideas | baking ideas

INGREDIENT TEMPERATURE GUIDELINES FOR BAKING | room temperature ingredients vs cold ingredients
Learn to bake | INGREDIENT TEMPERATURE GUIDELINES FOR BAKING | room temperature ingredients vs cold ingredients
June 4, 2018
How to Make MINI LEMON MERINGUE PIES! | Cupcake Jemma
How to Make MINI LEMON MERINGUE PIES! | Cupcake Jemma | Cake Ideas | baking ideas
June 14, 2018
How to Make BIRTHDAY CAKE MACARONS! | Cupcakes

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Make an ACTUAL Birthday Cake?! –
Check out my MERCH! –

These are the Macarons the BROKE THE INTERNET! Well…they were pretty popular anyway, haha! So I’m going to show you how to make them too.

For the Macarons-
205g icing sugar **NOTE: in the video I say 105g but it is 205g. Sorry for the confusion!**
190g ground almond/almond flour/almond meal/they’re the SAME!!
144g egg whites (split in to two)
190g caster sugar
60ml water



MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


Crumbs & Doilies
1 Kingly Court
For the Birthday Cake Batter filling-
150g soft unsalted butter
290g sifted icing sugar
40g plain flour
10g caster sugar
pinch of salt
1 tsp vanilla extract
Sprinkles!!! 😀 cake decorating compilation

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  1. How to Bake it says:

    Love your vids you do so much🤪

  2. Njambi Candice says:

    Whats the substitute of the almond flour

  3. Rubyredrose says:

    How many eggs are in 144g

  4. Disham's Bookish Life says:

    This seems more complicated……. I dont do this whole eater and sugar thing

  5. Christy Wu says:

    Is there a replacent for the almond part?

  6. Venessa Samson says:

    Happy anniv to this!!!

  7. L W says:

    Please don't EVER convert to "American" …speaking as an American… LOL!

  8. Miss GIJoe says:

    No raw flour… doesn’t matter how long you’ve been doing it. It’s not worth it.

  9. Daddy's Angel says:

    Why not ounces instead of cups?

  10. Lori Felber says:

    Do you have to let the macarons come back to room temperature before serving? I did an Italian buttercream in my macarons at Dane's suggestion. Will they get too firm in the refrigerator? Loving your videos! Learning so much!

  11. Gerard Jones says:

    All these recipes are the same.

  12. Elana Valencia says:

    When you refrigerate, do you put it in an air tight container?

  13. Tommee Walker says:

    Jemma, in the video you added in milk to the icing but it's not in the recipe in the description? Just thought I'd clarify

  14. Charu gera says:

    U should really take a break girl u work to hard

  15. S. Rinscheid says:

    Hi Jemma, thank you for the video!!

    One question though – is it possible to make these macarons but with a French meringue?

  16. Judy Fleming says:

    Great video! What kind of peaks do you whip the egg whites to? Soft peaks? Firm Peaks? Stiff peaks?

  17. Patrisia M says:

    Im binge watching like crazy

  18. Sierra Clark says:

    Some of your words sound like an American accent and I love it

  19. Dee Gee says:

    Awww mine didnt skin and i overheated the sugar mix, my thermometer was playing up! The ladt time i tried them they were perfect :(:( try again tomorrow!

  20. Tiff Anomaly says:

    You shouldn’t convert them anyway. Our (American) measuring system is dumb.

  21. Cris Loira says:


  22. Seralynn says:

    Baking became so much easier when I got a scale. I don't know if any of my baked goods started looking or tasting better, but at bare minimum, it became way easier to measure the ingredients! I used to have to open the bag of flour, gently stir it around to aerate it, then lightly and gently spoon it into a measuring cup, then take a butter knife and gently level it off. Usually, there'd be a cloud of flour everywhere and all over me.

    ….So much easier to just put a bowl on a scale, zero it, and dump the flour in until I reach the appropriate weight :P.

  23. I am Philishia says:

    Tried macarons 3x and they are a epic fail every time! My egg whites always deflate!

  24. Cuộc Sống Tươi Đẹp Vlog says:

    Hi Jemma, what oven are u using for baking macarons?

  25. Stephi M says:

    Im an American with a kitchen scale but unfortunately theres a language barrier lol
    I dont know what caster flour is or what icing sugar? I feel like 2 english speaking people are speaking 2 different languages. Lol

  26. Sofia Wanna Be says:

    Can you try to do it with french version macarons?

  27. Christopher Hutchins says:

    Can you use a Swiss meringue base instead of an Italian meringue base?

  28. Bhargavi Joshi says:

    Quantity of ingredients are big can i make 1/4 of quantity?

  29. diamondyogini says:

    Hi Jemma, I have a small toaster/oven but would like to try this recipe and can only bake these 1 tray at a time. Can I pipe the batter and leave each tray sitting out at room temperature while the waiting to bake them? BTW, I live in a very humid climate

  30. windaaa p says:

    Maybe i found another favorite cooking Chanel👨‍🍳🍰🎂🥐🥞🥧🧁

  31. sabrinalopez2013 says:

    I found a amazing recipe that did not use a scale/grams.. no need to use a scale all the time. Just need to find the right recipe 😊

  32. Jennifer Simmons says:

    just made these. I had 3 trays worth, One try No feet at all, 2nd tray half had feet and half didnt. third tray is in the oven now. what would cause some to have feet and others not?

  33. Kera Logan says:

    I'm American and I am an avid supporter of measuring baking ingredients by weight. You must learn to bake by weight. Everything comes out so much better.

  34. model_madness123_ says:

    I can’t imagine doing baking a literal chemical science, without exact measurements

  35. Andrea Grancic says:

    The information- split the egg whites into half!!!! Is that essential information why I am here 😃 because ( somehow) I missed it in the previous video 😃

  36. Life Discoveries says:

    too much talking..

  37. Naho Bitanja says:

    U talking to much grl

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