It's Ask Me Anything Time! | Cupcake Jemma | Cake Ideas | baking ideas

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It's Ask Me Anything Time! | Cupcake Jemma

cake decorating compilation

Cake Ideas

baking ideas

Get your questions in for me and Team C&D below by THURSDAY 2OTH DECEMBER…

ANSWERS WILL BE POSTED 27TH DECEMBER to keep you entertained in that weird bit in between Christmas and New Year!

We will try and answer the questions with the most likes, as well as some of the best random ones, so make sure you check what other people have asked before posting your own question.

RULES? There are no rules, other than keep it clean people!

Sally, Dane, Nikki and I will see you then! Meep!



MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


Crumbs & Doilies
1 Kingly Court
W1B 5PW cake decorating compilation

Cake Ideas

baking ideas


  1. Hermoine Venter says:

    Hi Jemma an co ๐Ÿ™‚ Thanks for all the lovely videos and wonderful ideas! I would like to know how much time can pass between mixing cake/pudding mixture, and baking said mixture, before you start to lose rise/springiness? I guess this might depend on the cake mix, so I'm specifically asking about the sticky toffee pudding. I'd like to bake it for a dinner party, but don't want to abandon my guests. Can I make the mix ahead of time, then bake it just before serving?

  2. Alica B2649 says:

    What are the brands of chocolate ( chips ) and cocoa powder do you use for your desserts? ( valrhonna, callebeaut, etc. ) and which brands do you recommend for different desserts? Or do you just use 1 brand specifically? ๐Ÿ’•๐Ÿซ

  3. Alica B2649 says:

    What stores/brands do u buy all your BEAUTIFUL sprinkles from? ๐Ÿ’•๐ŸŒˆ ( very jealous of that sprinkle collection you have ๐Ÿ˜‚ )

  4. Mel Walmsley - Little Food Cakes & Co says:

    What are your best tips for decorating cakes in hot/humid weather?

  5. don themoon says:

    Hello Jemma,
    I love your channel so much and your recipes. Want to know how can we make less sweet buttercream

  6. Nicole Randolph says:

    What butter do you use

  7. JD says:

    What would you use as a raising agent instead of baking powder? My mother is allergic to baking powder, even the smallest amount is bad for her, and I want to make her a cake for her birthday but I'm having trouble substituting the baking powder for something better for her.

  8. shuenypoopsie says:

    Hey Jemma! Question here about making buttercream.

    I know you always say to whip the butter real well and get it super pale and soft before adding in the icing sugar but I've never been able to achieve the same end result (as yours) when I do that. My buttercream just starts splitting way before I finish the addition of my sugar. I use a handheld electric whisk. I've realised the whisk gets pretty hot after awhile of mixing. Is that a cause for concern? How can I get the butter pale and fluffy but without breaking the mix?

  9. Cheryl Peden says:

    How do you keep you cakes soft and moist? Every time I try any recipe my cakes turn out a little dry and dense.

  10. Kholoud Butto says:

    Hello I want to learn how to make cake

  11. Anoop Kasa says:

    Hey Jemma, I have been making many of your creations and I keep tagging you all the time.. ๐Ÿ˜Š๐Ÿ˜Š my insta tag anoop_kasa..

    My question is I always follow your recipe for buttercream to frost my cakes and cupcakes, when I whip my butter for a long time to make it pale and white.. how do I get rid of the bubbles formed later while icing, whenever I ice the cakes, I see many bubbles on the icing on my cake.. I'm unable to get a smooth finish, how do I achieve a bubble free buttercream frosting?

  12. Ashley Durdines says:

    Hi Jemma! I'm a huge fan!! You're my baking inspiration! <3 Who was your inspiration behind baking?

  13. The Cakery says:

    Where do you get inspiration from for your cake designs? ๐Ÿค”

  14. Jess Gorwyn says:

    Please could you share some vegan baking tips? ๐Ÿ˜ Your vegan cupcake I had from your shop in London was hands down the best vegan cupcake I've ever had. ๐Ÿ’›

  15. Reshma Nair says:

    Dear Jenna, this is Reshma from India. My question to you is what is the type of chocolate we should use for baking. Ian aware if vouverture chocolates but not the cocoa % required wherein dark or semi sweet chocolate us mentioned .

  16. Reshma Nair says:

    Also if you could brief us about the same with the chocolates that you use for different purpose in details.

  17. Kira Boros says:

    Which brand of nozzles do you use? I'd like to find the right star nozzle that gives the nice whippy shape of frosting C&D is famous for.

  18. Elisheva Weil says:

    what are some vegan alternatives to butter to use for buttercream frosting? is it possible to recreate the taste?

  19. It's Tam to Eat! says:

    can you please do a ginger snap cookie recipe for the holidays? love your recipes, always reliable and delicious ๐Ÿ™‚

  20. Cecile Yang says:

    What's the most challenging cake/dessert that you guys have done?

  21. Chef KBarger says:

    Hi Jemma, Sally, Dane and Nikki!

    You are all such talented bakers! What are your favorite things to bake that have not yet been featured on the CupcakeJemma YouTube channel?

  22. Julie Archer says:

    Hi Jemma what size cupcake liners do you use

  23. M :0 says:

    What is the routine in your bakery

  24. M :0 says:

    What are the bakers routine in the bakery everyday

  25. Stefan Liesker says:

    When will you be making a "stroopwafel" cake??

  26. mina lucy says:

    What stuff you would prefer for someone who bake cupcakes for the first time?

  27. Tife's Bakehouse says:

    Hi Jemma, love your channel. What do you use to preserve your cakes? Thanks.

  28. Marsha Beck says:

    Hi Jemma, I am making a cake FOR the 24th December so the answer will be a little late for this one, but for all later cakes, can I make smbc flowers in advance and freeze? I am fully aware that a bulk of smbc can be stored but it always needs to be rewhipped before using so does this make having pre-piped flowers impossible?
    Thank you so much. Your advice is always so clear, concise and efficient.

  29. Vivienne Doan says:

    Hey Jemma and baristas! May you please show us the go-to coffee art that is made in the store and how they're done? (:

  30. Rainbow Elbow says:

    What are recipes every baker should master?

  31. LadyBug says:

    Is there a cake tin size that you consider the standard size for 1-tier cakes? ๐Ÿ™‚

  32. Faizah Shaker says:

    What is your go to Christmas gift?? And are you a giver or a receiver?

  33. Mallory Padgett says:

    Dear Jemma, I have heard you say you started baking at home, but afterward, did you go to any sort of culinary school? Also, do you have a degree in business? Your shop is run so well. (P.S. I absolutely love all your recipes. The ones I tried have all turned out beautifully!)

  34. Annette Coppini says:

    My 7 year old is totally besotted with you (and the cupcakes /cakes of course) so we're bringing her to London to visit your shop. It would be awesome if we could meet you – are there any particular days when we have a greater chance of meeting you at the shop?

  35. Samantha Crowe says:

    I need some tips for an upcoming bake sale please. It doesn't have a Christmas theme I also have another bake sale coming next year sometime. Also I am weighing out the pros and cons of culinary vs. nursing for a career can you all list some of your pros and cons please. Thank you.

  36. Neli Marinova says:

    Dear Jemma,

    I love your recipes! Still, lately I am trying to find a good recipe for a lighter cake filling – something not so buttery and heavy, but more fluffier and still able to hold a cake together. I recently tried a Baileys Irish Cream cake filling and it was yumm… could you maybe offer such a recipe?

    Thank you! You are truly great! I am dreaming of being your trainee at the C&D shop! ๐Ÿ™‚

    May you, your family and all your team have an amazing Christmas and even more amazing New Year!

  37. KK says:

    Could you post a recipe for a cake with honey instead of sugar for kids…

  38. Safana Gulsha says:

    How long a frosted whipped cream stays fresh in refrigerator ??

  39. M :0 says:

    Can u make biscoff cupcakes

  40. Mariem Ben Mohamed says:

    I m late i know but if you be kind and anser me my qts i will be very clade ok i want to know about the different types of genoise and the cream buttercream

  41. Ronel Worthington says:

    Dear jemma can u make me a cake

  42. Zoe Wagner says:

    Have you been using the same recipes throughout the history of crumbs and dollies?

  43. Teddy Weiss says:

    Just wanted to know how much you weigh out each cupcake dough please? ๐Ÿ™‚

  44. Bebeโ€™s Bakes says:

    Hi Jenna! I love you guys! Iโ€™m here in America and I have some questions. We can get caster sugar here, but only a small amount and itโ€™s expensive ($5 / lb) Can I make my own using granulated sugar? Or in the recipes can I just use regular sugar. I know texture of caster is finer. And….what is golden syrup? Is it like Agave or corn syrup? I just love watching you all and thanks for all your videos! ๐Ÿ’–

  45. Cherry Berryman says:

    What days and times are you in crumbs and doilies at?

  46. allie hilferty says:

    Could you do a crumbs and dollies tour?

  47. Shaala Gayle says:

    Do you have a good recipe for an egg free cake?

  48. Sivani Balachandran says:

    Hi Jemma! What kind of piping bags do you use and why?

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