The Vinny-Brad partnership of It's Alive! was really what brought me to BA, where I found Claire, and he did a stint with Andrew at one time as well. First-class background guy; I wish him all the best.
You and I both know if we did that half of these comments would be people complaining about how they don’t have that big of a bowl just like they complain about not having a stand mixer 😂
While I recognize that the same level of intention and thought goes into all the recipes Claire develops, listening to the approach she took with research, drawing on key flavours the couple loves, finding all sorts of different tips and tricks to elevate the final product - this felt lime watching a masterclass in recipe creation and I really loved the way she talked us through it. Amazing as always!
I love this sponsorship! hens are so mistreated in factory farming, so I love the transparency of being able to see the hens. Definitely think it's worth the premium. Thanks for the great recipe!
In such a complicated cake I love Claire specifying what we can and can't do ahead because I would never think about something done ahead going bad like the egg yolks for the pastry cream!
Okay I made this cake. First off, this is the best cake I’ve had in my entire life. It was super light and airy and not rich or too sweet. Here are my thoughts on the process: The chiffon was easy to make, bake, and cut. I was worried about the circles falling apart or ripping, but it was very stable. I could not get two perfect half circles, so I had to stuff some extra cake in the middle. My chiffon was taller than Claire’s; it was 1.5 inches tall. Therefore, it could not fit in a standard 8 inch spring pan. My spring pan was 4 ish inches tall, so I had to use an 8 inch pot. I was able to bake, make, and assemble everything in the pot in 3.5 hours. The frosting took 20 minutes. I would say the cake is about an active 4-5 hour process if you never made pastry cream or Italian meringue before. Overall, this cake is amazing. I highly recommend at least making the three components and just eating them together without assembling the cake.
@@breannarodriguez7027 Hello! I made this cake too, I was worried it was going to be too much olive oil but it works really well with the cream and the meringue. I was expecting a much more heavier cake, but it turned out to be light, to the point where I wanted to eat more after getting one slice 😅 My mom is not a fan of the taste of olive oil, and she didn't mention anything about the olive oil tasting too strong or overpowering the cake
@@MarielleA thank you so much for responding! I’ve been itching to make this cake but some of my taste testers aren’t super fond of olive oil cakes and it had me doubting whether to include it or not. Thank you again!!
Ooh I adore Tiramisu one of my favorite desserts. Then Claire ups the game making a cake out of it. Suddenly I’m interested in cake and it’s not my favorite dessert. I raise chickens but when I let them out to free range the hawks loved them as well. The yolk color is directly related to eating greens which are high in vitamin a.
I'd watch two more hours of this video! So many good tips on technique. I made your Chocolate Buttermilk Cake for my daughters birthday, and as someone who's love language is food, having people beg for the recipe made my heart sing. Thanks, Claire!
A tiramisu inspired wedding cake?!❤😍 I know what I want for my wedding now! Claire, thank you for the tiramisu love! Tiramisu is my favorite dessert and I will definitely be making this in the future ☺️
I made this cake for my birthday. It took pretty much one afternoon but it turned out delicious. I did sprinkle some cocoa powder over the cake after I frosted it and I think this made it even more tiramisu-like.
"I never thought I'd see two of my favorite things, tiramisu and weddings, combined so perfectly. Now I just need to convince my fiancé to let me walk down the aisle with a slice of this cake in hand."
Loved how you incorporated the sponsor for the video. As a fellow influencer I know how hard that can be to achieve organically without feeling forced. Also, tiramisu is my fav dessert of all time. So glad you did thus, and what a fun memory to hav3 of making this for Vinny's wedding. You're obviously a phenomenal baker, but I know when it's a personal close friends event - the stakes and emotions are turned up to 10. I'm sure all the guests, he and his partner loved the cake.
I have a husband, I'm a woman, and I always call him my partner. He is my partner. He was my partner before we got married, and he still is. Normalising gender neutral terms is a good thing anyway.
I had no idea you could just peel off the gummy layer on the sponge cake! My husband and I made a frasier for our wedding cake, wish we knew that then!
You know you’re an adult when you get really excited about a butter and eggs giveaway!!😂 Another amazing video Claire! Currently debating what I want to make first from What’s for Dessert. ❤
I absolutely adore, Vital Farms! I used their eggs during Thanksgiving time when making pies with my kids. We even sent the farmers a thank you note and a picture of my pecan pie 😊 (i love that they insert info on the specific farm your eggs come from)
this cake was delicious!! I made this recipe (with these measurements) and made it into a 3 layer 7-inch cake and a 5-inch 3 layer cake to make a mini layered cake!! I did make 1.5 times the frosting though! also the frosting wasn't too sticky and difficult to work with like a total cream cheese frosting!
I’m about to make it for a friends birthday! I might be crazy… but the ingredients say the 1/4 cup espresso is in the filling. But I don’t see her use it? Is it just used for the soak? What did you do?!
@@patrickmonnius7725 yea i only used the "¼ cup brewed and cooled espresso" and "¼ cup best-quality extra-virgin olive oil" for the soak. also a tip is to have everything ready to go to assemble the cake when you make the chiboust - i did not (totally forgot the espresso and the pan to assemble the cake in besides still having to figure out/cut the layers) and it started to set a little lol, still totally workable but it didnt self level i had to smooth it out
Love, LOVE , LOOOOVEEEE this soooo much!! Congrats with your wedding Vinny! And Claire, another stand up job with the wedding cake. Y'all are all great. Keep it up!
Okay, so I kept reading, and I guess your not the only one. They said the password is “vital”. Must have been a coding issue or something, cause again, I didn’t even need a password….
Hi Claire! I see you use what appears to be homemade vanilla paste? Can you share the recipe? I’ve scoured the web and see versions that use honey or agave or corn syrup or simple syrup or maple syrup… and some that use a combination that use all/some of the above. We’d love to know your favourite method. ❤ (or maybe I’ve missed the recipe at some point and just a reminder of where it is!)
Looks delicious! Would pectin work as a replacement for the gelatin? Also for the texture since the pearls melted, I wonder if cacao nibs might work or if those would dissolve as well.
YES!!! Claire and Vin-- have to become a patron to virtually participate in the wedding/wedding cake prep after the fact. Thank you for the joy you bring is each week 🙂 VINNY-- CONGRTAULATIONS to you and Shayla❤❤❤
This show always pays it's Cat Tax and I appreciate that. It keeps me coming back (you know, apart from Claire's patient teachings). Congrats to the happy couple!
I just saw that video! Aside from the flavor, he apparently also liked how streamlined the process was. Leave it to Claire Saffitz to also consider how many dishes one might have to wash after everything is done
I love all of Claire’s videos and her teaching style, but this one just hits different-she’s so in her element of being wickedly intelligent and creative and thoughtful I love it!! It’s so fun watching her ace challenges she creates for herself
What a great choice Vinnie, to have Claire make your wedding cake. If I was to marry there is no one else I would have and make my wedding cake. Congratulations to Vinnie & Shaelin! 🎉🍾🥂
I haven’t made this yet but this might be one of Claire’s best recipes ever. That said, I would use 3 8” cake pans and not scrape the stuff off the layers. Everything about this is so good…….the sponge, the filling (amazing) and the frosting. Perfect. The family does not have any idea how good this is going to be.
tbh, i prefer tiramisu with cream cheese instead of mascarpone. Mascarpone doesn't have that "sour" taste that cream cheese does, it's a lot more mild and buttery. Which is delicious but it doesn't have that almost umami like/ addictive qualitity that cream cheese frosting has!
When I was a kid my mom made cakes for people, and one of the most requested was a mock angel food cake, which she'd roll off the top layer just like that. You can bet us kids all lined up to eat that sugary goop! This cake looks delicious and very much like I'll never make it. Haha.
Vital Farms butter is awesome. I used it in my "modern" Hungarian walnut rolls (cookies) at the holidays and everyone wanted the recipe, and couldn't stop eating them.
Congrats to Vinny and Shaelin. What a lovely couple. An the star of it all was the cake. Like how the take piece fell at the end. It's a funny moment like life because we need those moments to get through it. Kudos Claire you beautiful soul.
It's like Julia Child and Ina Garten had a baby and Claire is that baby. She's such a calm presence in the kitchen who gives me so much confidence that I can do what she's doing. Such a haus.
Wow what a beautiful and luscious looking cake. And I love the fact that you made It for Vinny's wedding. I did that for a friend years ago when she got married. I made wedding cakes at the pastry shop where I worked so I thought I was more than ready to make one at home. I quickly realized that it's a whole different scenario making one at home vs making one at the shop where I had conveniences such as a walk in fridge! But I did it! It is the best wedding gift to give...it is a gift of love. I am a huge fan of tiramisu so I applaud you for creating such a unique and delish cake! My husband (who is a chef) watched this video together with me and when you sliced the cake and plated it, he just said 'wow, I would totally enjoy eating that slice!' It was a pleasure just to watch you make it. And as usual, I learned something new from you..when you used your pot in place of a cake pan. How creative is that?I look forward to watching more of you videos. Thank you for making such wonderful desserts! You are an excellent teacher.
wow, that looks lovely! honestly, if i have at least 25% confidence that my attempt at baking will not end in a fire then i most certainly would love to try and make this
Wow Claire- this looks fantastic! I love the combinations and you can literally see the light fluffiness both the sponge and filling. Ok, so I will be making this next weekend for my son's 18th birthday. He!! is working on coffee roasting with his goal of opening his own business in the future, so this is perfect for him!! 😍
You're simply the best! I love how you can turn simple ingredients into something so delicious. Your culinary skills are simply unmatched! 😘🍴💫 And I hope you'll comment on our cooking soon too! Sending you a kiss!
She's truly a stunning beauty -- Congrats Vinny, may you have a long life of health, happiness, laughter. As for the cake... outstanding! Finally, a tiramisu cake without those disgusting ladyfingers. ps: the wedding cake was really timeless and classy. The pictures of it will look stylish in 50 years.
I was thinking of all the clips of "what's about to happen", and I find it spoiling the video. I want the steps to be surprises, and it makes it less interesting knowing "everything" that's a about to happen.. just a thought❤ loving your videos btw, and all the funny faces and creative stuffs you guys do! ❤
Dear Claire and Vinny and the rest of the crew, I hate to objectify any of you. But holy eggs and butter. Y'all are some GORGEOUS human beings 😍 🔥 Love all of you!
Question:why don’t you fold in with whisk? Versus spatula? I have the worst luck folding with a spatula and would like your idea as to why… so I use a whisk to fold
I suspect this is partially a reaction to James Hoffman's video about the best Tiramisu recipe on TH-cam(th-cam.com/video/9536y-4Nl7A/w-d-xo.html). He liked Claire's Tiramisu; thought it delicious and had a nice coffee flavor(instant) and was little complex to make(though nowhere near as rediculously challenging as Joshua Wiseman's).
Steeping coffee directly on milk results in an awful and bitter coffee taste, even instant espresso powder would be better. I think is a difference only coffee lovers would notice tho.
Is the gelatin in the filling an absolute must? I've done pastry cream-filled cakes in the past and never used gelatin. Is it more a logistics/transportation issue or is it because of some modification to the classic recipe?
I'd like to make this for my partner's birthday next week, but I work full time so it would be hard to do this all in one evening. Will the filling hold in the fridge for a day or two before assembly?
my grandma made a frosting that was a family favorite. since she passed, I've tried to make it and sometimes it works and sometimes it doesn't. a part of the recipe is cooking cornstarch in water until it thickens. When it cools, it looks like your gelatin mixture. I assume it's doing the same thing being a thickening agent- have you ever done or seen a recipe with cooked cornstarch for frosting? I need to make that frosting again- it's so good.
I’m taking on my first wedding cupcakes this August. They are having a small wedding cake made but wanted cupcakes for the guest. I said I’d make the cupcakes since they have someone else doing the cake. I’m extremely excited but really nervous. I have been baking cakes for my family and friends for years. But this is my first gig.
There is an adjustment screw on those mixers that if set so the beater is down too far will make the coating on the beater fall off. If adjusted correctly, the beater isn't nearly so likely to have the coating chip off.
OMG! I just started bake way more because of your NYT Croissant Video, A years worth of Vital farms eggs and butter would save me quite a bit of money.
i'll def be making this over the weekend! Weary about using gelatin though as I don't have a good experience with fillings that contain it.. will report back! Thank you Claire
the lapse of judgement trying to move the cake from plate to cake stand is so relatable lol. So many times I've made cooking and baking that much harder on myself for not thinking ahead on little things like that.
that's such a flex: "well i had a wedding cake made by thee Claire Saffitz", and Vinny totally deserves that
❤
I was thinking the same thing!
The Vinny-Brad partnership of It's Alive! was really what brought me to BA, where I found Claire, and he did a stint with Andrew at one time as well. First-class background guy; I wish him all the best.
So, not only did they get their wedding cake made my Claire Saffiz, but it was a recipe developed for them?! Coolest wedding cake ever.
Can we get Claire a partnership with a company that makes large mixing bowls? 😂
You and I both know if we did that half of these comments would be people complaining about how they don’t have that big of a bowl just like they complain about not having a stand mixer 😂
THAT PART 😂
Tell me where to send them and I'll BUY her some big bowls.
Geez...
😂😂😂😂 seriously
I second third and fourth this motion!
While I recognize that the same level of intention and thought goes into all the recipes Claire develops, listening to the approach she took with research, drawing on key flavours the couple loves, finding all sorts of different tips and tricks to elevate the final product - this felt lime watching a masterclass in recipe creation and I really loved the way she talked us through it. Amazing as always!
I love this sponsorship! hens are so mistreated in factory farming, so I love the transparency of being able to see the hens. Definitely think it's worth the premium. Thanks for the great recipe!
These eggs are amazing. I have been eating them for a few years. The yolks are almost ORANGE. Other eggs looks sad, next to them.
Awww Vinny congrats on getting married and also congrats on getting an epic wedding cake🎉
In such a complicated cake I love Claire specifying what we can and can't do ahead because I would never think about something done ahead going bad like the egg yolks for the pastry cream!
Okay I made this cake. First off, this is the best cake I’ve had in my entire life. It was super light and airy and not rich or too sweet.
Here are my thoughts on the process:
The chiffon was easy to make, bake, and cut. I was worried about the circles falling apart or ripping, but it was very stable. I could not get two perfect half circles, so I had to stuff some extra cake in the middle.
My chiffon was taller than Claire’s; it was 1.5 inches tall. Therefore, it could not fit in a standard 8 inch spring pan. My spring pan was 4 ish inches tall, so I had to use an 8 inch pot.
I was able to bake, make, and assemble everything in the pot in 3.5 hours. The frosting took 20 minutes. I would say the cake is about an active 4-5 hour process if you never made pastry cream or Italian meringue before.
Overall, this cake is amazing. I highly recommend at least making the three components and just eating them together without assembling the cake.
Can I ask how the olive oil works in the cake? Did the flavor/texture really shine through?
@@breannarodriguez7027 Hello! I made this cake too, I was worried it was going to be too much olive oil but it works really well with the cream and the meringue. I was expecting a much more heavier cake, but it turned out to be light, to the point where I wanted to eat more after getting one slice 😅 My mom is not a fan of the taste of olive oil, and she didn't mention anything about the olive oil tasting too strong or overpowering the cake
@@MarielleA thank you so much for responding! I’ve been itching to make this cake but some of my taste testers aren’t super fond of olive oil cakes and it had me doubting whether to include it or not. Thank you again!!
How far in advance can this gorgeous cake be made? Would it be okay for 3 days in the fridge?
How far in advance can this gorgeous cake be made? Would it be okay for 3 days in the fridge?
Claire leaves no stone unturned. She really gives you all the information you would ever need to know to bake things to perfection!
Ooh I adore Tiramisu one of my favorite desserts. Then Claire ups the game making a cake out of it. Suddenly I’m interested in cake and it’s not my favorite dessert. I raise chickens but when I let them out to free range the hawks loved them as well. The yolk color is directly related to eating greens which are high in vitamin a.
I'd watch two more hours of this video! So many good tips on technique. I made your Chocolate Buttermilk Cake for my daughters birthday, and as someone who's love language is food, having people beg for the recipe made my heart sing.
Thanks, Claire!
A tiramisu inspired wedding cake?!❤😍
I know what I want for my wedding now! Claire, thank you for the tiramisu love! Tiramisu is my favorite dessert and I will definitely be making this in the future ☺️
We need a video of Claire making those modified soufflés. Or coming up with recipes of “what would happen if…?”
Agreed. Sometimes when you bake you just gotta mess around a little.
I have never baked a cake in my life yet I watch these videos religiously LOL
I made this cake for my birthday. It took pretty much one afternoon but it turned out delicious. I did sprinkle some cocoa powder over the cake after I frosted it and I think this made it even more tiramisu-like.
Great job!
@@CSaffitzwhat page is this in your book? Love your book BTW. I’ve asked for your new one for Christmas!
Such a beautiful (undoubtedly delicious) cake. Loved the clips of the wedding.
"I never thought I'd see two of my favorite things, tiramisu and weddings, combined so perfectly. Now I just need to convince my fiancé to let me walk down the aisle with a slice of this cake in hand."
Loved how you incorporated the sponsor for the video. As a fellow influencer I know how hard that can be to achieve organically without feeling forced. Also, tiramisu is my fav dessert of all time. So glad you did thus, and what a fun memory to hav3 of making this for Vinny's wedding.
You're obviously a phenomenal baker, but I know when it's a personal close friends event - the stakes and emotions are turned up to 10. I'm sure all the guests, he and his partner loved the cake.
Wife...not "his partner".
@@charlibrown7745 idk if he got married to a woman or not. Partners the correct word if you don't know their significant others gender
I have a husband, I'm a woman, and I always call him my partner. He is my partner. He was my partner before we got married, and he still is. Normalising gender neutral terms is a good thing anyway.
I had no idea you could just peel off the gummy layer on the sponge cake! My husband and I made a frasier for our wedding cake, wish we knew that then!
I'm not a complicated person. I see the words "Claire Saffitz" and "Tiramisu Cake" and I watch. Simples.
Claire seems like such a genuinely nice person who cares so much for the people around her, and that accounts lots for how we viewrs see her
Please tell me I’m not the only one who got nostalgic when Claire read the ingredients.
You know you’re an adult when you get really excited about a butter and eggs giveaway!!😂 Another amazing video Claire! Currently debating what I want to make first from What’s for Dessert. ❤
I absolutely adore, Vital Farms! I used their eggs during Thanksgiving time when making pies with my kids. We even sent the farmers a thank you note and a picture of my pecan pie 😊 (i love that they insert info on the specific farm your eggs come from)
this cake was delicious!! I made this recipe (with these measurements) and made it into a 3 layer 7-inch cake and a 5-inch 3 layer cake to make a mini layered cake!! I did make 1.5 times the frosting though! also the frosting wasn't too sticky and difficult to work with like a total cream cheese frosting!
I’m about to make it for a friends birthday! I might be crazy… but the ingredients say the 1/4 cup espresso is in the filling. But I don’t see her use it? Is it just used for the soak? What did you do?!
@@patrickmonnius7725 yea i only used the "¼ cup brewed and cooled espresso" and "¼ cup best-quality extra-virgin olive oil" for the soak. also a tip is to have everything ready to go to assemble the cake when you make the chiboust - i did not (totally forgot the espresso and the pan to assemble the cake in besides still having to figure out/cut the layers) and it started to set a little lol, still totally workable but it didnt self level i had to smooth it out
Love, LOVE , LOOOOVEEEE this soooo much!! Congrats with your wedding Vinny! And Claire, another stand up job with the wedding cake. Y'all are all great. Keep it up!
This cake needs the layer of cocoa powder over the top that tiramisu has! I get why the wedding cake didn't have it, but the home made version should!
Love your TH-cam channel, Claire!! Tried entering the giveaway, but it’s password protected!
I entered twice (one for me and one for hubby), and no password needed…
I just realized not everyone troubleshoots for a living, I’m telling you it’s an issue with your phone. Clear your cache, restart, etc.
Okay, so I kept reading, and I guess your not the only one. They said the password is “vital”. Must have been a coding issue or something, cause again, I didn’t even need a password….
Hi Claire! I see you use what appears to be homemade vanilla paste? Can you share the recipe? I’ve scoured the web and see versions that use honey or agave or corn syrup or simple syrup or maple syrup… and some that use a combination that use all/some of the above. We’d love to know your favourite method. ❤ (or maybe I’ve missed the recipe at some point and just a reminder of where it is!)
The giveaway link asks for a password… does anyone know it?
I so needed this today. Thanks, Claire! And congrats, Vinny.
I've never seen yolks so golden !! Like sunrise in a bowl 😮🌅 🥣
This is stunning! A labor of love. It’s amazing how many ingredients were used but it makes total sense in the end.
Looks delicious! Would pectin work as a replacement for the gelatin?
Also for the texture since the pearls melted, I wonder if cacao nibs might work or if those would dissolve as well.
YES!!! Claire and Vin-- have to become a patron to virtually participate in the wedding/wedding cake prep after the fact.
Thank you for the joy you bring is each week 🙂
VINNY-- CONGRTAULATIONS to you and Shayla❤❤❤
This show always pays it's Cat Tax and I appreciate that. It keeps me coming back (you know, apart from Claire's patient teachings). Congrats to the happy couple!
AN EGG AND BUTTER GIVEAWAY!?!?! IN THIS ECONOMY!?!?! *sprints*
Congratulations Vinny & Shaelin! Sounds like an amazing cake. Can't wait to try it.
Claire Saffitz is recommended by Mr TH-cam Coffee Man, James Hoffman.
Her Tiramisu specifically, but possibly her as a person too.
I just saw that video! Aside from the flavor, he apparently also liked how streamlined the process was. Leave it to Claire Saffitz to also consider how many dishes one might have to wash after everything is done
I love all of Claire’s videos and her teaching style, but this one just hits different-she’s so in her element of being wickedly intelligent and creative and thoughtful
I love it!! It’s so fun watching her ace challenges she creates for herself
Claire cooks with love, so it’s only appropriate to have her bake the wedding cake 🎂 congrats Vinny ✨
What a great choice Vinnie, to have Claire make your wedding cake. If I was to marry there is no one else I would have and make my wedding cake.
Congratulations to Vinnie & Shaelin! 🎉🍾🥂
No joke those egg yolks look BEAUTIFUL
Loved the wedding, loved the cat, loved the cake!
I haven’t made this yet but this might be one of Claire’s best recipes ever. That said, I would use 3 8” cake pans and not scrape the stuff off the layers. Everything about this is so good…….the sponge, the filling (amazing) and the frosting. Perfect. The family does not have any idea how good this is going to be.
tbh, i prefer tiramisu with cream cheese instead of mascarpone. Mascarpone doesn't have that "sour" taste that cream cheese does, it's a lot more mild and buttery. Which is delicious but it doesn't have that almost umami like/ addictive qualitity that cream cheese frosting has!
"what you'd think i phone it in?" 🤣 claire takes no half measures in her baking OR her jokes
Are the directions written in a blog? I want to make it but I think I would struggle just following the video and ingredients in the description?
Western desert ..way above my head and taste bud sometimes
When I was a kid my mom made cakes for people, and one of the most requested was a mock angel food cake, which she'd roll off the top layer just like that. You can bet us kids all lined up to eat that sugary goop! This cake looks delicious and very much like I'll never make it. Haha.
As a full-grown adult, when she said that goop was "just garbage" I was horrified. If by "garbage", you mean goopy gold, Claire, sure.😆
One man's trash is another man's goopy gold.
Vital Farms butter is awesome. I used it in my "modern" Hungarian walnut rolls (cookies) at the holidays and everyone wanted the recipe, and couldn't stop eating them.
I do like that Claire ends up using too small of a bowl just like us normal people when mixing batter.
Congrats to Vinny and Shaelin. What a lovely couple. An the star of it all was the cake. Like how the take piece fell at the end. It's a funny moment like life because we need those moments to get through it. Kudos Claire you beautiful soul.
It's like Julia Child and Ina Garten had a baby and Claire is that baby. She's such a calm presence in the kitchen who gives me so much confidence that I can do what she's doing. Such a haus.
when you click on the link for the egg giveaway, it asks for a password??
Maybe they fixed this issue? I just entered and I didn’t have to provide a password. Hmmm
Wow what a beautiful and luscious looking cake. And I love the fact that you made It for Vinny's wedding. I did that for a friend years ago when she got married. I made wedding cakes at the pastry shop where I worked so I thought I was more than ready to make one at home. I quickly realized that it's a whole different scenario making one at home vs making one at the shop where I had conveniences such as a walk in fridge! But I did it!
It is the best wedding gift to give...it is a gift of love. I am a huge fan of tiramisu so I applaud you for creating such a unique and delish cake! My husband (who is a chef) watched this video together with me and when you sliced the cake and plated it, he just said 'wow, I would totally enjoy eating that slice!'
It was a pleasure just to watch you make it. And as usual, I learned something new from you..when you used your pot in place of a cake pan. How creative is that?I look forward to watching more of you videos. Thank you for making such wonderful desserts! You are an excellent teacher.
wow, that looks lovely! honestly, if i have at least 25% confidence that my attempt at baking will not end in a fire then i most certainly would love to try and make this
Sometimes I don’t know it’s Thursday until I see Claire’s videos 😅 looks awesome!
I can honestly say that Vital Farms eggs are THE best. I'm happily entering this giveaway 🤣 - cool opportunity!! And omg this cake looks delicious 🤤🤤🤤
Wow Claire- this looks fantastic! I love the combinations and you can literally see the light fluffiness both the sponge and filling. Ok, so I will be making this next weekend for my son's 18th birthday. He!! is working on coffee roasting with his goal of opening his own business in the future, so this is perfect for him!! 😍
You're simply the best! I love how you can turn simple ingredients into something so delicious. Your culinary skills are simply unmatched! 😘🍴💫 And I hope you'll comment on our cooking soon too! Sending you a kiss!
She's truly a stunning beauty -- Congrats Vinny, may you have a long life of health, happiness, laughter.
As for the cake... outstanding! Finally, a tiramisu cake without those disgusting ladyfingers.
ps: the wedding cake was really timeless and classy. The pictures of it will look stylish in 50 years.
whats the password lol I cant enter to win without a password
CONGRATS TO THE HAPPY COUPLE! :D I really, really need to make this cake.
OMG! Love tiramisu one of my favorite desserts and so beautiful ❤
I was thinking of all the clips of "what's about to happen", and I find it spoiling the video. I want the steps to be surprises, and it makes it less interesting knowing "everything" that's a about to happen.. just a thought❤ loving your videos btw, and all the funny faces and creative stuffs you guys do! ❤
Congratulations Vinny! Love the cake Claire 💕🙌🖖
So yummy looking and amazing. Will have to try! Curious about the olive oil
Congrats to Vinny and Shaelin!!
Dear Claire and Vinny and the rest of the crew,
I hate to objectify any of you. But holy eggs and butter. Y'all are some GORGEOUS human beings 😍 🔥
Love all of you!
Anybody else get pastry chef makes __ flashbacks when she started reading out the ingredients 😂 I love tiramisu will fed be trying this one
Question:why don’t you fold in with whisk? Versus spatula? I have the worst luck folding with a spatula and would like your idea as to why… so I use a whisk to fold
I suspect this is partially a reaction to James Hoffman's video about the best Tiramisu recipe on TH-cam(th-cam.com/video/9536y-4Nl7A/w-d-xo.html). He liked Claire's Tiramisu; thought it delicious and had a nice coffee flavor(instant) and was little complex to make(though nowhere near as rediculously challenging as Joshua Wiseman's).
Yummmm. Cake is not my favorite, but I love that you added olive oil and this one looks SO good.
shit that wedding cake content might get me to subscribe to the patreon
Claire is such a sweet person
Steeping coffee directly on milk results in an awful and bitter coffee taste, even instant espresso powder would be better. I think is a difference only coffee lovers would notice tho.
CONGRATS, VINNY!!! also love the longer episodes, such a relaxing but educational sit-down time for me :)
Is the gelatin in the filling an absolute must? I've done pastry cream-filled cakes in the past and never used gelatin. Is it more a logistics/transportation issue or is it because of some modification to the classic recipe?
This seems like a recipe that would make me curse, and cry, and I absolutely want to try making it.
Congrats Vinny! 🎉🎉🎉🎉
I'd like to make this for my partner's birthday next week, but I work full time so it would be hard to do this all in one evening. Will the filling hold in the fridge for a day or two before assembly?
Also curious how far in advance the cake can be made..
my grandma made a frosting that was a family favorite. since she passed, I've tried to make it and sometimes it works and sometimes it doesn't. a part of the recipe is cooking cornstarch in water until it thickens. When it cools, it looks like your gelatin mixture. I assume it's doing the same thing being a thickening agent- have you ever done or seen a recipe with cooked cornstarch for frosting? I need to make that frosting again- it's so good.
Sounds like Ermine frosting made with water instead of milk.
Congratulations to Vinny for the wedding. What a special cake for such a special occasion
I’m taking on my first wedding cupcakes this August. They are having a small wedding cake made but wanted cupcakes for the guest. I said I’d make the cupcakes since they have someone else doing the cake. I’m extremely excited but really nervous. I have been baking cakes for my family and friends for years. But this is my first gig.
this is amazing 😭 congratulations Vinny! 💝
There is an adjustment screw on those mixers that if set so the beater is down too far will make the coating on the beater fall off. If adjusted correctly, the beater isn't nearly so likely to have the coating chip off.
OMG! I just started bake way more because of your NYT Croissant Video, A years worth of Vital farms eggs and butter would save me quite a bit of money.
I would love to see you make a Cassata wedding cake
Great timing as I was thinking what to make for my dad's birthday 🎉
Congratulations Vinny and Shaelin!
That's a great looking cake.
i'll def be making this over the weekend! Weary about using gelatin though as I don't have a good experience with fillings that contain it.. will report back! Thank you Claire
Congratulations Vinny & Shaelin! What a great way to celebrate! PERSONALLY I would put some booze in the soak but that's not to everyone's taste.
This was so much fun to rewatch after seeing the behind the scenes video about making the actual wedding cake earlier today, thank you.
Was Brad at the wedding? There’s only one perfect trifecta: Clair, Vinny, and Brad.
Vital eggs are great quality and endorsed by the ASPCA!
I wont need a wedding or any special occasion to make this cake. I might make a swiss roll/roulade version of this recipe.
Ooh! That’s such a great idea!
That's a great idea. You can roll up the whole thing and not waste any cake. And you probably wouldn't even need extra filling or icing.
I love vital farms! I’m so glad you partnered with them ❤
Clair you are so beautiful and a baking genius I've been on a weekend bender of all your videos
My son made this for my birthday. Phenomenal.
the lapse of judgement trying to move the cake from plate to cake stand is so relatable lol. So many times I've made cooking and baking that much harder on myself for not thinking ahead on little things like that.