Claire Teaches You Cake Baking (Lesson 1) Baking School
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Date: 2019-10-25
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Comments and reviews: 10
Chris
Actually kinda pissed the measurements aren't anywhere to be found. Great for all the information behind actually making a cake but an ingredients list surely would be the smallest inconvenience compared to the amount of extra work put in to show us how not lining a cake tin would make the cake stick. What's the point in an ingredients list without measurements? The link to the recipe on the bon appetit website isn't even the same recipe because in this video there's only one whole egg and loads of yolks but on the recipe there are 2 whole eggs and far less yolks. The tips and techniques are great but not as useful as they could be because we can't follow along to try it out. I watched this video series a while ago, told a family member I'd make it for their birthday but now it comes to making it I can't. Going to have to find another cake recipe to make tomorrow. Please for other peoples sake just create a recipe for these on the bon appetit website and update this video with a pinned comment so it can actually be followed. So much works gone into trying to perfect those cakes, they look great and it's a great disappointment that I can't even make it after watching all the series.
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Actually kinda pissed the measurements aren't anywhere to be found. Great for all the information behind actually making a cake but an ingredients list surely would be the smallest inconvenience compared to the amount of extra work put in to show us how not lining a cake tin would make the cake stick. What's the point in an ingredients list without measurements? The link to the recipe on the bon appetit website isn't even the same recipe because in this video there's only one whole egg and loads of yolks but on the recipe there are 2 whole eggs and far less yolks. The tips and techniques are great but not as useful as they could be because we can't follow along to try it out. I watched this video series a while ago, told a family member I'd make it for their birthday but now it comes to making it I can't. Going to have to find another cake recipe to make tomorrow. Please for other peoples sake just create a recipe for these on the bon appetit website and update this video with a pinned comment so it can actually be followed. So much works gone into trying to perfect those cakes, they look great and it's a great disappointment that I can't even make it after watching all the series.
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Neela Ward
So I made the coconut caramel cake and these are the ingredient amounts for the cake batter of the cake frosting the cake soak and a cake filling. Also when your making it, make sure that the consistency is similar to the videos in each step. These are the measurements for half the recipient which turned out to be a lot. CAKE BATTER-1 1/2 cup baking flour-3/4 cup sugar-1 tsp baking powder-1 tsp baking soda-pinch of salt-1 stick of butter-tsp of vanilla-3/4 cup butter milk-1/4 cup oil-2 whole eggs plus 3 egg whitesCOCONUT FILLING-sugar 3/4 cup- 1/4 cup coconut oil-1 cup shredded coconut-1/2 cup heavy cream-pinch of saltCOCONUT MILK SOAK-1/2 can coconut milk-1/4 cup sugar-pinch of salt-tsp vanilla COCONUT FROSTINGI didnt use their recipe-1 1/2 cup heavy cream whipped -vanilla-1 can of sweeten condensed milk-toasted coconut for the outside of the cakeHope this helped
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So I made the coconut caramel cake and these are the ingredient amounts for the cake batter of the cake frosting the cake soak and a cake filling. Also when your making it, make sure that the consistency is similar to the videos in each step. These are the measurements for half the recipient which turned out to be a lot. CAKE BATTER-1 1/2 cup baking flour-3/4 cup sugar-1 tsp baking powder-1 tsp baking soda-pinch of salt-1 stick of butter-tsp of vanilla-3/4 cup butter milk-1/4 cup oil-2 whole eggs plus 3 egg whitesCOCONUT FILLING-sugar 3/4 cup- 1/4 cup coconut oil-1 cup shredded coconut-1/2 cup heavy cream-pinch of saltCOCONUT MILK SOAK-1/2 can coconut milk-1/4 cup sugar-pinch of salt-tsp vanilla COCONUT FROSTINGI didnt use their recipe-1 1/2 cup heavy cream whipped -vanilla-1 can of sweeten condensed milk-toasted coconut for the outside of the cakeHope this helped
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Scott Brady
thank goodness: not gushers, twix or twizzlers. claire demonstrating food science technique. i find that her explainations of stuff seem pretty easy to follow and pay attention to. .for one reason or another. and when brad kinda chimes in on various things he either agrees with and sometimes not, its neato. when its starbursts- its just pointless. its not that claire achieving the unachievable isn't astounding: its just that if robots make twinkies and peeps better than humans, yes, wait for it. .there's a reason. In the case of the last two items, its the cream filling/marshmallow injection. real marshmallow comes out of a thirty ton machine? sure. just read the ingredients. leave robot confections to the robots.
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thank goodness: not gushers, twix or twizzlers. claire demonstrating food science technique. i find that her explainations of stuff seem pretty easy to follow and pay attention to. .for one reason or another. and when brad kinda chimes in on various things he either agrees with and sometimes not, its neato. when its starbursts- its just pointless. its not that claire achieving the unachievable isn't astounding: its just that if robots make twinkies and peeps better than humans, yes, wait for it. .there's a reason. In the case of the last two items, its the cream filling/marshmallow injection. real marshmallow comes out of a thirty ton machine? sure. just read the ingredients. leave robot confections to the robots.
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v1c4r10u5
I was a caterer for ten years, and I also enjoy cooking and baking in my spare time. Two summers ago, I cut into this absolutely beautiful layer cake that a guest had made for the wedding couple, and met a strange bit of resistance in trying to cut down. It looked like a normal cake-- no chocolate layer, no filling other than frosting-- and couldn't figure out what was happening until this big white thing flopped out when I finally managed to remove the piece of cake. They left the parchment paper on the middle layer of cake I had to try to shimmy it out of the cake as subtly as I could, while standing at the front of the entire wedding I did it, but it was difficult Don't forget to remove parchment paper
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I was a caterer for ten years, and I also enjoy cooking and baking in my spare time. Two summers ago, I cut into this absolutely beautiful layer cake that a guest had made for the wedding couple, and met a strange bit of resistance in trying to cut down. It looked like a normal cake-- no chocolate layer, no filling other than frosting-- and couldn't figure out what was happening until this big white thing flopped out when I finally managed to remove the piece of cake. They left the parchment paper on the middle layer of cake I had to try to shimmy it out of the cake as subtly as I could, while standing at the front of the entire wedding I did it, but it was difficult Don't forget to remove parchment paper
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MommyOfZoeAndLiam
I've never used parchment paper to line regular layer cakes, just grease and flour, just me? Plus I've made tons of cakes from scratch with only a hand mixer. I never had a stand mixer til after I was married (wedding present) and I've been baking since I was a little kid. Even just a spoon or fork will work in a pinch, but to make people feel like they NEED a 300 stand mixer to make a proper cake that's not from a box is a bit wrong. Easier? Yes. Necessary? No.
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I've never used parchment paper to line regular layer cakes, just grease and flour, just me? Plus I've made tons of cakes from scratch with only a hand mixer. I never had a stand mixer til after I was married (wedding present) and I've been baking since I was a little kid. Even just a spoon or fork will work in a pinch, but to make people feel like they NEED a 300 stand mixer to make a proper cake that's not from a box is a bit wrong. Easier? Yes. Necessary? No.
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LordFry'sLadyKay
After watching these videos, I was inspired to give cake baking a try. I created, tested and perfected my very own recipe; much to the delight of my family and friends. I would love to share this recipe with you if you're interested in trying it. It's a gluten free chocolate coconut cake and while it doesn't have a soak (there were problems with it during testing so I skipped it, it was inspired by your baking lessons.
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After watching these videos, I was inspired to give cake baking a try. I created, tested and perfected my very own recipe; much to the delight of my family and friends. I would love to share this recipe with you if you're interested in trying it. It's a gluten free chocolate coconut cake and while it doesn't have a soak (there were problems with it during testing so I skipped it, it was inspired by your baking lessons.
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rmgtnsteele
You all use the evil Pam that never washes off the pans no matter how hard you try with soaking & washing. even Dawn doesn't actually get it all. That is reason baking pans get brown marks. Using a paper towel, rub Criso on the inside of your pans, place the waxed paper round (you can use wax paper here) and then regrease with more Crisco before dusting with flour. This washes off easily and doesn't leave marks on the pans.
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You all use the evil Pam that never washes off the pans no matter how hard you try with soaking & washing. even Dawn doesn't actually get it all. That is reason baking pans get brown marks. Using a paper towel, rub Criso on the inside of your pans, place the waxed paper round (you can use wax paper here) and then regrease with more Crisco before dusting with flour. This washes off easily and doesn't leave marks on the pans.
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LenKasia
In 4 months I'm moving to the US. Can't wait to taste your cakes. It's one of these things I dont understand. In my country the ratio between cake and cream is 1: 1 so when I see American cakes I assume they must be very dry, yet I've never heard such comment about them. So yeah, it's gonna be one of the first things I'm gonna order there; )
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In 4 months I'm moving to the US. Can't wait to taste your cakes. It's one of these things I dont understand. In my country the ratio between cake and cream is 1: 1 so when I see American cakes I assume they must be very dry, yet I've never heard such comment about them. So yeah, it's gonna be one of the first things I'm gonna order there; )
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C M
wow this is the best video I've ever seen. thank u for explaining EVERYTHING in detail and for showing us how it looks when gluten is developed, and thanks for actually demonstrating the errors in cake baking. the only problem I have, is that Claire talks really fast so its hard for me to fully understand the points she's trying to make
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wow this is the best video I've ever seen. thank u for explaining EVERYTHING in detail and for showing us how it looks when gluten is developed, and thanks for actually demonstrating the errors in cake baking. the only problem I have, is that Claire talks really fast so its hard for me to fully understand the points she's trying to make
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Lovin9Lives
claire help i try and make a jiggly cheesecake the top is perfect but the bottom never seems to cook? its dense and kind of rubbery tastin im not sure what im doing wrong i figure ill split the cake in two and eat the top but dont know what to do with the second half of the cake but to chuck it: (
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claire help i try and make a jiggly cheesecake the top is perfect but the bottom never seems to cook? its dense and kind of rubbery tastin im not sure what im doing wrong i figure ill split the cake in two and eat the top but dont know what to do with the second half of the cake but to chuck it: (
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