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-Before we get to the cake,
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I want to talk about your show, "Gourmet Makes."
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It's a very fun idea.
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Can you explain to everyone what it is?
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-Yeah, it's a really fun show.
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We tape in the test kitchen of Bon Appetit.
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You can watch it on our YouTube channel.
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And in every episode I attempt to reverse-engineer
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and then re-create a homemade version
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of a classic candy or snack food.
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It takes like three to four days.
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-Like, give me an examples of what things you've redone.
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-We've done Twinkies, Twizzlers, Sour Patch Kids, Snickers.
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It really runs the gamut.
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-And also you're usually trending on Twitter
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with the hashtag -- and I just want to get this right --
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I-W-D-F-C-F-T-B-A-T-K.
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Which stands for
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"I would die for Claire from the Bon Appetit test kitchen."
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[ Laughter and applause ]
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That's amazing.
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-It's pretty nice.
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-Why do you think -- Why did it get so popular?
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Why do you think people are into it?
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-Well, I fail a lot on the show.
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So I have to always, like, back up, correct course,
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take a different direction.
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So I think people like that kind of behind-the-scenes look
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at all the trial and error.
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-Yeah. You brought us an example of one of the things you made,
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A Pop-Tart. -Yes.
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Yes, that's them right here. -Tell me about this.
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Now, you -- these are -- so this is the Kellogg's one, right?
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-That's original. Uh-huh. -That's the deal.
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-Mm-hmm. -And this is your jam.
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-That's right.
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-Look at that guy.
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-And it toasts just like the original.
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That's always part of the challenge.
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-I know, but I like them raw. Oh, my God, it's great!
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[ Laughter ]
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-A lot better. -What am I gonna say? It's bad?
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-Right. [ Applause ]
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-It really is great. -Right.
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-Alright. Now we're talking about --
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You're a very talented pastry chef.
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Today we're talking about layer cakes.
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Where do we begin on this?
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-Right, so we have everything here needed to finish assembling
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and decorate our layer cakes. -Yep.
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-You have two layers stacked. -Yep.
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-Yours is filled with dulce de leche. Mine has raspberry.
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We have a couple different fillings and frostings here.
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So we're going to get started. -Yeah.
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-Pick up this tool.
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My favorite kitchen tool, the offset spatula.
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Now, which filling do you want to use?
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You can use a different filling than what you have.
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I'm probably going to use raspberry jam.
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-Alright, so I'll do this. -Yeah. Be pretty generous.
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-Dulce de leche. -And then here's a little trick.
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This thing turns. -Oh, my goodness.
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-So you're gonna start -- -Alright. Yep.
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Okay, good. So I got this. -This is speed decorating.
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-Yeah, so I got that. -Yep, yep.
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Spread it in an even layer. -Yep.
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That looks good right there. -Okay.
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-I would serve this. -Ooh. Pretty good.
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Okay. -Right? Not bad?
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-So then take your third layer. -Third layer of cake.
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-Now, this layer is going to go upside down.
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So just actually as you have it.
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Other way. -Oh!
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-So the flat side is on top. -Because?
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-You have a level, really flat cake.
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-Level playing field. Gotcha.
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-Okay, now what is your frosting?
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-I got to bring my other offset spatula.
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-Yeah, big guns. -No. Is that what we bring?
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What are we doing? -Yes.
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-What is this for? -I'll show you.
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That's for later. [ Laughter ]
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-Okay. -You want to use chocolate?
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-Yeah, sure.
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-Okay, I'm gonna go with vanilla.
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This is cream cheese frosting, classic. Can't go wrong.
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-Hey, my wife always puts cream cheese in frosting.
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-Okay, put a lot on.
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This is how -- I'm going to show you how to decorate.
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-Okay. I'm watching you. -You start with a lot.
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-Yep. Gotcha, gotcha.
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-And it's easier to take frosting away
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rather than add on. -Really?
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-So start with a lot.
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And then you want to just -- -Usually mine is ice cold.
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[ Laughter ]
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-That's good, that's good. I think that's enough, yeah, yeah.
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[ Laughter ]
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Alright. And now you can kind of start turning.
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-Yeah.
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-And then work it all across the surface.
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-Yep. -Okay, a little freeform.
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-It's starting to look like Ronald Reagan or something.
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[ Laughter ] It's very interesting.
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It's a nice head of hair, my cake.
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-Right, right. -It's so beautiful.
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It looks like a person. It's like a Lego head.
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-And then work it across, down around the sides.
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-Yep, work it. [ Laughter ]
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And you said -- -It looks great!
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Keep spinning, keep spinning. -Oh, yeah, I forgot.
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I don't have a spinner at home. I don't have a spinner at home.
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-Maybe switch to this -- -What?!
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[ Laughter ]
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Alright, so am I doing this right?
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-Yes. -Alright, good.
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And you say that homemade cakes
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should look like a homemade cake.
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-Yes. -They shouldn't look perfect.
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-I like when deserts don't look too perfect.
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So maybe go ahead and grab your French scraper.
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-Don't make me grab another tool.
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This is insane. [ Laughter ]
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Alright, what is -- what -- -This guy.
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-Alright, so this --
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-Yeah, so hold it -- Here's the trick.
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Hold it against the side of the cake.
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-Yep. -And then spin the cake.
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-Yep. -And that'll help smooth it out.
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-Yep. -So you have a nice smooth --
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[ Laughter ]
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Oh, my God, oh, my God. It's going to fall off.
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Okay.
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Alright.
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-Okay, good. Sorry. That looks pretty good.
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-So now I challenge you to a decorating contest.
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-How much time on the clock? -30 seconds.
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-30 seconds, alright, go! I'll do Oreo.
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♪♪
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[ Laughter ]
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Alright. How much time?
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How much time?! Someone tell me!
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[ Laughter ]
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Well, this is -- -Oh, my God.
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-I don't understand what I'm doing.
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[ Audience counting down ]
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Thank you. -Oh, my God.
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-8, 7, 6, 5, 4, 3, 2, 1.
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Happy new year! Happy new year!
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[ Buzzer ]
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Claire Saffitz, everyone, the clear winner right there!
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Come on. [ Cheers and applause ]
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You are fantastic.
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Check out "Gourmet Makes" on Bon Appetit's YouTube channel.