Comments on: Berry Chantilly Cake

By: LINDA

LINDA — Sun, 13 Feb 2022 22:10:45 +0000

I just made the Chantilly Cream Frosting using less powdered sugar for another cake. I do not like sweet frosting and this was perfect for a lemon cake.
We enjoyed the frosting so much and now I can't wait to make your Berry Chantilly Cake for a friend's birthday.

By: Elizabeth Marek

Elizabeth Marek — Tue, 28 Sep 2021 18:19:41 +0000

In reply to Veronica A.. No I did not

By: Ellen

Ellen — Tue, 28 Sep 2021 16:43:49 +0000

I made this cake a few weeks ago. My friends told me it was the best cake I ever made and I bake a lot and have been for many years. The cream is amazing and I use it for other cakes and desserts! Thank you!

By: Veronica A.

Veronica A. — Tue, 28 Sep 2021 15:39:27 +0000

Hi Liz! I'm going to make this cake and just watched your video and was wondering after you did the crumb coat and refrigerated it...did you also refrigerate the frosting?

By: Sugar Geek Show

Sugar Geek Show — Tue, 08 Jun 2021 03:57:53 +0000

In reply to Ginger Brown. Yes! My favorite is this water ganache recipe with a few drops of electric pink food coloring from Americolor :)

By: Ginger Brown

Ginger Brown — Mon, 07 Jun 2021 19:32:18 +0000

Any way you have a pink drip recipe I could use to put on top of frosting?

By: Swati Ghosh

Swati Ghosh — Sun, 06 Jun 2021 23:13:50 +0000

This is an amazing recipe!!!!! I use Liz's reverse cream recipe for the cake instead of this one. My family prefers a little less sugar, which I reduce about 1/4 cup each for the frosting and the cake. Both come out amazing. LOVE LOVE LOVE this one. Thank you for sharing this recipe!

By: Krissy

Krissy — Mon, 17 May 2021 19:16:08 +0000

I love the subtle almond taste of this cake, even better than the whole foods one!! Thank you Liz!!

By: Jennifer

Jennifer — Mon, 17 May 2021 02:33:03 +0000

I made this today!!! Was pretty work intensive and my only criticism is that the 45 minute time is a little misleading. I spent 5 hrs in total on this cake with the layers chilling etc. but it turned out amazing!!!!!! I loved it and so did my family!!!! Would be so fun to make this on July 4th! It looks patriotic with all the beautiful berries! 🫐🍓

By: Houston Mom

Houston Mom — Wed, 05 May 2021 20:45:37 +0000

Amazing recipe!! Flavor was just out of this world. I made extra cream so my kids basically ate it out of the bowl with all the fruit we had at home. The rest was for the cake and it truly was spectacular. Presentation wise and taste wise. Thank you!

By: Sugar Geek Show

Sugar Geek Show — Mon, 19 Apr 2021 21:06:15 +0000

In reply to Ginger.

Thank you so much, I'm so glad you like the recipe! You definitely can use all raspberries for the filling, I have a recipe here if you'd like: https://sugargeekshow.com/recipe/raspberry-filling/ I also have a white cake recipe if you want to try that instead of the vanilla one to switch things up.

By: Ginger

Ginger — Mon, 19 Apr 2021 19:52:30 +0000

This cake is delicious!! I've made it like 4 times these past 6 months and its so good!! I need your opinion please- could I use all raspberries for the jam filling for this cake? Would it still taste as delicious? OR- do you have a wonderful raspberry filling white cake recipe? Any suggestions? Hope to hear from you🙂