Claire Teaches You Cake Filling (Lesson 2) Baking School
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Date: 2019-10-25
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Comments and reviews: 10
Prjndigo
soak: stainyou can do a neat layer interface/filling with instant pudding if you mix it with about 2/3 the milk it calls for and quickly apply it before it stiffens it will also soak the surface with the flavor so takes very little material but brings a great deal of flavor AND at this thicker ratio it will glue the layers together like cement. Soaks can be applied using pro spray bottles if you don't like brushes. just practice a bit on a couple towels
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soak: stainyou can do a neat layer interface/filling with instant pudding if you mix it with about 2/3 the milk it calls for and quickly apply it before it stiffens it will also soak the surface with the flavor so takes very little material but brings a great deal of flavor AND at this thicker ratio it will glue the layers together like cement. Soaks can be applied using pro spray bottles if you don't like brushes. just practice a bit on a couple towels
reply
Nick Luchetta
As usual, Claire has provided invaluable information in a wonderfully enjoyable video. I watched the whole series last night and ordered tons of equipment that will arrive tomorrow. Today, in preparation for the birthday cake, I wanted to write down the recipe. Much to my dismay no actual amounts have been provided. If you see this Claire, the community would be even more indebted to you if a recipe would be provided. Thanks for all your work.
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As usual, Claire has provided invaluable information in a wonderfully enjoyable video. I watched the whole series last night and ordered tons of equipment that will arrive tomorrow. Today, in preparation for the birthday cake, I wanted to write down the recipe. Much to my dismay no actual amounts have been provided. If you see this Claire, the community would be even more indebted to you if a recipe would be provided. Thanks for all your work.
reply
supahloli
2: 05- Tools Youll Need3: 15- Chocolate Ganache5: 05- Ganache Recap5: 22- Toasted Coconut Caramel7: 31- What would? Runny filling 9: 07- Caramel Recap9: 29 -Vanilla Pineapple Compote12: 37- Compote Recap13: 00- Soaks Intro14: 36- Birthday Cake Vanilla Milk Soak15: 25- Coconut Cake Milk Soak16: 25- Soak Application17: 20- What Would? OversoakHere is every single section ( I think) So you can come back and skip around
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2: 05- Tools Youll Need3: 15- Chocolate Ganache5: 05- Ganache Recap5: 22- Toasted Coconut Caramel7: 31- What would? Runny filling 9: 07- Caramel Recap9: 29 -Vanilla Pineapple Compote12: 37- Compote Recap13: 00- Soaks Intro14: 36- Birthday Cake Vanilla Milk Soak15: 25- Coconut Cake Milk Soak16: 25- Soak Application17: 20- What Would? OversoakHere is every single section ( I think) So you can come back and skip around
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Sara B
I was thinking about potentially doing the coconut cake for my girlfriend for her birthday in a month, but I was curious how you think it would take to a dark chocolate cake instead of the white cake, but with all the other same elements (plus maybe coffee in the dark chocolate to help bringing it out) Make essentially like a weird chocolate, coffee, caramel, coconut cake.
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I was thinking about potentially doing the coconut cake for my girlfriend for her birthday in a month, but I was curious how you think it would take to a dark chocolate cake instead of the white cake, but with all the other same elements (plus maybe coffee in the dark chocolate to help bringing it out) Make essentially like a weird chocolate, coffee, caramel, coconut cake.
reply
Wizborg
What is it with Americans and professional chefs with adding salt to everything. Take a salt detox\break for 6 months, then you'll realise how much you're actually using. And in case anyone uses the the body needs salt argument, there is enough natural salt in a lot of foods, we don't need as much as they add, not to mention that too much salt is actually bad for you.
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What is it with Americans and professional chefs with adding salt to everything. Take a salt detox\break for 6 months, then you'll realise how much you're actually using. And in case anyone uses the the body needs salt argument, there is enough natural salt in a lot of foods, we don't need as much as they add, not to mention that too much salt is actually bad for you.
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Erin Royce
I just made the caramel by looking at the amount of heavy cream she used and working backward to find the other amounts. Heres what I think the quantities are (and what worked for me)2 cups sugar1 cup heavy cream1 tbsp kosher salt8 tbsp coconut oil2 cups toasted coconut (one 5oz package of unsweetened coconut that I pulverized in a processor and then toasted)
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I just made the caramel by looking at the amount of heavy cream she used and working backward to find the other amounts. Heres what I think the quantities are (and what worked for me)2 cups sugar1 cup heavy cream1 tbsp kosher salt8 tbsp coconut oil2 cups toasted coconut (one 5oz package of unsweetened coconut that I pulverized in a processor and then toasted)
reply
A H
Claire is fantastic and I like the idea of these episodes but they are WAY too long. Primarily because the recaps go over the same content twice which is annoying. This is a video. People can rewind As well, the asides which interrupt the recipe are jarring and do not belong here. Put them in their own Special Feature video or something please.
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Claire is fantastic and I like the idea of these episodes but they are WAY too long. Primarily because the recaps go over the same content twice which is annoying. This is a video. People can rewind As well, the asides which interrupt the recipe are jarring and do not belong here. Put them in their own Special Feature video or something please.
reply
Xander Parisky
y'all are amazing and I never comment on youtube videos because it's maybe the darkest corner of the internet, but the audio mastering is atrocious on these and it really takes away from the professional feel. please, send me the videos and I'll normalize the audio. Or maybe look up how to do it on youtube?
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y'all are amazing and I never comment on youtube videos because it's maybe the darkest corner of the internet, but the audio mastering is atrocious on these and it really takes away from the professional feel. please, send me the videos and I'll normalize the audio. Or maybe look up how to do it on youtube?
reply
Becca Black
Have watched all 5 episodes, ready to make the coconut layer cake. but cannot find the recipe Can you please post the recipe somewhere? I've checked the website, links on the videos, Claire's IG, an old-fashioned google search. I promise I am not a creep I just want to make the dang cake.
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Have watched all 5 episodes, ready to make the coconut layer cake. but cannot find the recipe Can you please post the recipe somewhere? I've checked the website, links on the videos, Claire's IG, an old-fashioned google search. I promise I am not a creep I just want to make the dang cake.
reply
Sarah Nevra
On the subject of runny fillings, you can get away with a SLIGHTLY runny filling if you build a dam around the edge with a piped line of whatever frosting you're planning to use on the outside. You see it a lot on baking shows where someone wants to use a jam or similar filling.
reply
On the subject of runny fillings, you can get away with a SLIGHTLY runny filling if you build a dam around the edge with a piped line of whatever frosting you're planning to use on the outside. You see it a lot on baking shows where someone wants to use a jam or similar filling.
reply
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