"when I have to get a real job again someday" I think I speak for many many people when I say I would watch 70 year old Adam Ragusea make a wholesome dinner any day of the week. Your style is so perfect and calm and entertaining, and funny. Its just up to Adam when it comes to when he wants to quit.
Honestly on most of these i disagree with Lauren but naw, Lauren is totes rite that the all butter cake is far better. Not only is it more naturally yellow it just has more buttery flavour in every bite. i get the oil method may be "healthier" but this is cake; we shud enjoy cake to the utmost we can bcuz its cake.
I feel like a lot of people get the impression that Lauren won’t eat adam’s food or puts up a fuss if it isn’t the way she wants but I think Adam probably just asks her
'no tips here' Adam says, before explaining how and why to cream butter the most effective way, the use of baking soda to neutralize buttermilk, the scientific reason that egg yolks improve texture, and a unique way to improve a buttercream frosting's texture. The man couldn't NOT be incredibly helpful for inexperienced bakers if he tried.
My grandmother, and her sister, were born in Ireland, and came here in the early 20th century. "Auntie," made a white cake frosting that had a "hint" of a skin/shell, when it dried. There was a beautiful, moist layer of frosting underneath. I've always wondered how to achieve that. I'm not familiar with "meringue powder," but can't wait to get some, to try it. "Auntie," passed away in the mid 1970's, that may have been what she used, if it was available at the time.
I think it's American style buttercream that gets a skin like that naturally (as opposed to a European style), I remember Claire Saffitz talking about that at some point but I believe those videos are on the Bon Appetit channel and not her personal channel. I imagine meringue powder would enhance it tho, or give that property to a different style of buttercream.
@@aragusea I think it was Alvin Zhou from Tasty (though this was from his TH-cam channel) who I saw frost a very rich chocolate cake with mousse, as opposed to buttercream. Mousse made with egg whites gets you a spectacular texture that would probably work great on cake as well - it's light and spongy and slightly gooey. The trick I suppose would be adding something to stabilize and strengthen the texture.
I just posted a recipe with such a butter cream! I'll copy it from my comment, wait... It is also european. The butter cream I learned from grandma is made of 500 ml light custard (with milk, egg, some sugar, starch) and 250 g of butter and flavour (vanilla, cocoa, whatever). It sets nicely when cooled and tastes better every day. The older the better 😋
My mom always say that you should bake until "the house smells like cake". It actually works surprisingly well, I've noticed a few times now that 1-2 minutes after the cake is fully baked the smell intensifies. I still use the pokey method but these bits of knowledge should be passed to future generations.
Ha, I'm terrible at remembering to put on a timer when I put the cake batter in the oven, so I usually end up baking by smell too - it works greate!. Pro tip: stay IN the house until done!
Adam if you ever read this I want to thank you, I started watching your videos for entertainment purposes only, but as time went on I realised that I picked up some knowledge and so I tried cooking, now it is a new hobby that brings happines and joy for me and people I cook for. Once again thank you!
I found this channel today and I feel very inspired to cook too, I think he explains the processes of cooking that might scare those people who don't understand them away from cooking
You do you. And you do cake, whenever you want! It doesn't have to be somebody's birthday. Every day is _somebody's_ birthday. (requoted for accuracy 😇😅)
Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or uranium enrichment.
we are having a birthday in the house the day this video was posted. gotta say the cake scent wafting in from the other room really made it an immersive experience.
@@qwerty11111122 tbf introducing them to older video games first at that age is a smart move since that way it wouldn't be too hard to impress them with the newer stuff down the line :))
When frosting a cake, I spread a very thin layer while it is still warm. Then I allow to cool to room temp. The thin layer helps to trap any crumbs so they are not seen later. Also, if you flip the bottom layer, the curvature will better match the plate so you don't have to trim. Who says the top has to be flat? Dome that sucker.
I don't usually even bother trimming my cakes, my plates fit the cuvature just about right and I don't mind a hump on top :) Way less crumb problems that way.
I was thinking the same thing, "why not just flip the bottom one upsidedown and why does the top need trimming?" Granted my family makes cake by just doing a bix mix, buying the frosting, and leaving it in the metal pan it baked in (comes with a lid and everything, always gone in like 3 days for some reason.) "If its lazy and it works, I'm doing it" ~my cooking motto Obviously higher effort can be better and for special occasions i have no problem spending extra effort. (Although i have yet to find a better mashed potatoes recipe than just fork smashed on the plate to mix in butter, all the high effort making big bowls have a worse texture/flavor)
I bet Adam would love the recipe, and since is so simple there is probably a bunch of ways it can be improved. Here is one simple recipe with English instructions: th-cam.com/video/6vtWffXzOsQ/w-d-xo.html
I really love simple details like softening the butter in the microwave while flipping which makes Adam's channel so practical and realistic for most people. A lot of recipes would call for the butter to be left out for several hours or overnight. He manages to retain quality in his content while catering to a wider array of people who lack the time or resources to always do things the traditional way.
I love when Adam’s family influences whatever he’s making, like how he made the cake all butter because his wife prefers it, it just gives off such a genuine home cook vibe I really enjoy in Adam’s videos.
My family calls this "fridge cake!" Boxed yellow cake mix and canned chocolate frosting, baked, then fridged, then eaten family-style straight out of the dish. Delicious!
On cake flour - I did some work in a flour mill a few years back and in one room they had the milled flour undergoing a heating process (tumbling over heated plates). I asked why they were doing that and was told that's how they created Cake Flour. Apparently the process ages (their phrase) flour making it better for cakes. Might be something to look at for a future video? If you can show how a modern, industrial flour mill works, the seiving rooms are something to see and a visual treat ;)
might be a way to denature some of the gluten proteins and thereby inactivate their function; other than that I can't really imagine how heating like that woukd affect the flour in a way that makes it more suitable for cake baking
I used to be a flour miller. Full disclosure: I milled durum in a mill that only occasionally made farina (my only experience milling white flour), which means that I have no experience in making "cake flour" (which I presume is some grade of patent flour). With that said, the only process I remember involving heat (which we did not do at our mill) was for creating ready-to-eat flour. They use heat to kill pathogens. Flour, obviously, is a raw product and wheat cleaning is never perfect, so there are pathogens in it that are normally killed by cooking/baking. Some products (like edible cookie dough) require that these pathogens be killed prior to packing the flour as they are not meant to be cooked/baked. On a related note, I still don't understand the differences in flour labels as they are applied to the final products. The only kinds of flour that make sense to me are farina, semolina, clear, and patent, which is what the mill actually makes. I don't understand any of this "cake flour" or "all-purpose flour" shit. "Cake flour" seems to be patent flour made from soft wheat?
@@ErickC cake flour is low gluten, resulting in a better texture for cakes, all purpose is just flour, and bread flour has a high gluten content for breads, so you can do less kneading.
A chocolate frosting I came up with that I really enjoy is to bloom some cocoa powder in hot milk and fold it into the buttercream, i think it makes for more of a fluffier sort of mousse like texture over mixing in just dry cocoa powder
Have you ever tried Italian or Swiss merengue buttercream? You might enjoy it, Its way fluffier and less jarringly sweet than American style buttercream.
Highly recommend Fat Daddio's cake pans. They are deep and have perfectly vertical sides, which means 1) the standard size parchment rounds actually fit in the bottom (many cake pans taper at the bottom, so the rounds are too large), and 2) you won't get slanted cake sides like you see around 9:30.
RECIPE IN DESCRIPTION IS GODLY! Adam, thank you for not sending me to an ad filled blog of a website! What you lose in not getting THAT revenue gains you repeat views on videos, and my loyalty. I HATE AND IGNORE so many other TH-cam cooking channels because they don't value my convenience. I'll go out of my way to say, thank you, thank you, thank you Adam. You're the best.
Buttermilk is great in buttercream. I think my mom added cream cheese once. Kefier is also a good substitute and around here comes in smaller volumes than buttermilk. I always have leftover buttermilk from Thanksgiving corn bread
A good sub I found for buttermilk is normal milk mixed with yoghurt till it gets a slightly thick consistency, works great in cakes since buttermilk seems to be impossible to find in UK
Your son's face peeking at the cake is too cute, God, it must be so great having a dad who bakes such wonderful goodies or who loves to cook for the family. I would have loved that experience.
this isn't the type of yellowcake i was trying to find out how to make in my search, but I think I'm going to have to try this recipe someday, just looks so good
Good luck in your search! I heard a youtube channel had a video of that up, but I think he got in trouble with law enforcement for that. Not sure why the police would feel that offended about a baking video, but hey, that's just me.
When I'm icing cakes I like to put a little smear of frosting on the plate before I put the first cake down. It keeps it from moving around :) Very good recipe, you never disappoint!!
as a tip for other cakes, the excess that is cut from the cake to make it flat can be used in the filling. cut up the excess and mix it into the filling. Not sure how well it works in this cake in particular, but it does work very well in others.
Classic desserts always deserve way more love! Though I fully admit I'm more team cream cheese frosting on basically all cakes, so I'd probably be testing a chocolate cream cheese frosting here!
Personally, I started liking buttercream icing more often when I started doing meringue buttercream. Much fluffier and less sweet. Cream cheese is good too though.
@@pennyforyourthots Oh totally, meringue buttercream can be lovely! Same even to traditional buttercreams if you go really dark on the chocolate/cocoa! It's more if you leave me alone in the house to make a cake, cream cheese frosting is totally happening.
You'll never have to get a normal job buddy, you're top notch and one of the best food tubers there is. Down to earth, charismatic, insightful, and talented in both cooking and video production.
OMG -- back in the 70s the joke at work was "if you sneeze three times in a row" you had to bring in a "yellow cake with chocolate frosting." When I saw this it brought back great memories, and lots of laughs. I brought in a yellow cake with chocolate frosting one day to make sure I was ahead of the game in case I did sneeze. Thank you so much for this. Your kids were so cute with the pac man references.
The meringue powder is a great idea. I would also recommend using condensed milk over powdered sugar (it will also negate the need for syrup). It removes grittiness from the powdered sugar and adds a depth of flavour that sugar doesn't.
Wow- you share my exact sentiments about not liking homemade buttercream. But these tips with the corn syrup and meringue powder sound amazing. Can’t wait to try them!
Some people use mayo to keep the cake moist after baking but my grandmother always used plain apple sauce. She had a small cake shop for most of her life and using apple sauce and Bakers compliment( in the icing) were her two secret ingredients lol
Your video on box mix yellow cake vs scratch was exactly what I needed to find. I had failed at yellow cake making over and over and now I know what the differences are, thank you! Then, you proceed to make a scratch yellow cake, lol, that defies logic. Love it! My son was just a little guy when he saw your pizza videos and now you are a household name!
Adam I've been watching you for nearly 2 years at this point and wanted to say that the day this was upload *was* my girlfriend's birthday, and that her favorite cake is yellow cake with chocolate buttercream!
Just made this for my GF's birthday adding white choc chips to the batter and raspberries to the top - great recipe thanks! One of mine came out a bit slanty but frosting hides all sins...
"I got some yellow cake right here..." "Don't drop that ****." "I got it wrapped in this special CIA napkin!" "I pray to god you don't drop that ****."
The cake paper thing, I was taught very differently growing up: Take your sheet of parchment paper, and flip the cake pan over onto its rim. Place the parchment paper on top of the cake pan so that it's sitting against the underside. Using scissors, gently but firmly score the paper with the closed edge of the scissors. Then, cut out the circle normally with scissors. I think your method is faster but the method I was taught I think gives you more even coverage around the edge of the cake, if you want that extra bit of security.
I like the kids talking about cake at the end of the video, reminds you of when this sort of thing really shines. Ain't nothing like yellow cake when you're a kid.
if you put a cover on the pans it’ll help keep moisture and will result on a fluffier/spongy cake, just make sure it gives the cake enough space to puff up
One super simple decorative trick I like is to take the serrated side of your butter knife and use it to gently-but-firmly scrape away the edge of a bar of super dark chocolate. You can get these long, curly, and delicate shavings going and it looks great yet intrudes minimally in terms of flavor and texture.
Here in Brazil, we usually frost our cakes with either chantilly cream (birthday cakes are usually frosted this way) or with a brigadeiro frosting (condensed milk, butter, cocoa powder, pinch of salt), both of which I think is really nice, but I never tried buttercream and now I kinda want to.
Every day is somebody's birthday, and the day that this was uploaded just so happened to be mine! I haven't gone to bed yet so it still feels like my birthday as I'm watching this, and that's a great note to end the day on.
One trick I've found with layer cakes, if you're using a pan with sloped sides rather than a springform pan, is to turn the top layer upside down (or in the case of a 3-layer cake, the middle layer). It lets you center the layers better (no leaning tower of chocolate, tyvm) and I think the outward slope at the top makes it easier to frost somehow. Only works if you flatten the top, of course. Otherwise it's like trying to balance two pencils tip to tip and you'll never get any frosting in the center, it'll all be pushed out to the sides due to the small contact surface.
If you cut three pieces of parchment paper and arrange them overlapping in a trangle-like pattern on the cake plate, making sure it overlaps the rim, then put your cake on top and ice it, you can pull those pieces of parchment paper off once you're done, and boom, the plate is nice and clean. It might seem wasteful, but it almost certainly takes less resources to make a little bit of parchment paper than it does to make a paper towel (especially if it's two-ply).
if you throw the cake into the air and shoot it with a pressure washer, you can ice the cake efficiently enough to have spare time to clean every plate
Claire Staffitz has entered the chat. Seriously though, it's a really approachable video and I really like the addition of the corn syrup and the merengue powder into the buttercream!
OMGGG MY MOM USED TO MAKE HER CAKES LIKE THIS!! The secret she'd use is a little bit of brewed coffee in the frosting. Made it taste soo delicious. Staying tuned to find out what you're secret is!
I have not even watched the video yet. Yellow cake with chocolate frosting is what my grandma made all the time for us and remains my favorite cake to this day. Box cake mix and homemade frosting.
I love these videos… I never make the recipe and never have to intent too. I just like watching and you make it so interesting! Never change Adam, unless you want too
I normally put my cakes upside down on the cooling rack whilst they’re still warm. Flattens the top out if it’s domed a bit and I don’t have to worry about doing a wonky top cut!
Having some dessert or snacks is such a big help when you're on a diet. Eating healthy all week and topping it off with a slice of cake makes it all feel worth it and helps me keep going.
No wonder I don't find myself being tired of Adam's videos. He just creates whatever he feels like and what he wants in that particular day/hour. Thanks, Adam!
For homemade frosting once I made meringue buttercream it blew my mind. Using normal sugar instead of powdered prevents the crust an American buttercream makes, and tastes WAY less sweet. I basically can't stomach butter/powdered sugar buttercream anymore.
I agree with you and appreciate the significantly reduced sugar in a swiss meringue buttercream, but when i made it for my friends they actually complained it was too sweet compared to american buttercream. I think it was all in their heads because there is no way thats true. It taught me to not tell people what is in stuff or how i made it. Just give it to them!
My father always liked it when I did a spikey double chocolate cake for his birthday. It's a simple technique I learned from Daddy Alton Brown where you just "tap" the tip of a butter knife into the frosting quickly causing spikes to form.
irrelevant to the video but i just want to say thank you to Adam, i recently discovered your channel and you have quickly became my favorate philosopher. not youtuber, but philosopher lol
You can also make homemade frosting a little thicker than you otherwise would, then quickly beating in just a little bit (say, 1 tsp to 1 TBSP, depending on conditions) of boiling water (or some folks like to use hot black coffee), right before you spread it. This makes it softer and thus easier to spread, but then it cools and firms up. This trick is especially useful when you're frosting a vertical surface, as with the outer edge of a cake that you've taken out of the pan and put on a plate or tray. If you're just doing the top, it's not really necessary.
growing up I always had a yellow cake with chocolate frosting that my mom would make for me always store bought mixes though. Once I got a little older she stopped making cakes and started buying the store brand ones and they were alright but this past birthday I asked her to make a yellow cake again, the first time in probably a decade and it was so nostalgic and tasty. granted it wasnt from scratch but it was one of the best cakes I've had.
"when I have to get a real job again someday"
I think I speak for many many people when I say I would watch 70 year old Adam Ragusea make a wholesome dinner any day of the week. Your style is so perfect and calm and entertaining, and funny.
Its just up to Adam when it comes to when he wants to quit.
@@giselle8924 Bonk
@@EnigmaticLucas Bonked with the ban hammer
Sounds a little bit like he's just angry at those people telling him to get a real job
@@mareksto1 those people need to find a hobby.
@@mooseoncaffeine I thought they just need a better payed job. And Adam needs to not get so resentful
adam just making whatever he wants to eat on that particular day is the kind of content we need. love that for him.
Why make videos if you they're not about what you want to do?
@@15oClock some are in it for the money. For instance, some mukbangers eat more than they can handle and risk their health.
someone explain to me the infographic at the end, wine chicken next?
Next recipe is gonna be sautéed white wine with roasted white wine and of course white wine to drink.
@@anon9322 Vinager leg is on the right.
"Lauren prefers an all butter cake, so that's what we are gonna make"
I really like these little wholesome family moments in your videos
Honestly on most of these i disagree with Lauren but naw, Lauren is totes rite that the all butter cake is far better. Not only is it more naturally yellow it just has more buttery flavour in every bite. i get the oil method may be "healthier" but this is cake; we shud enjoy cake to the utmost we can bcuz its cake.
@@SylviaRustyFae Lol I wouldn't worry about how much healthier a cake with slightly more oil would be. It's all cake at that point
I feel like a lot of people get the impression that Lauren won’t eat adam’s food or puts up a fuss if it isn’t the way she wants but I think Adam probably just asks her
Nope, you really need some flour and sugar in your cake. All butter tends to be runny.
@@sdspivey what are you saying?
I love how he just doesn't care, and does what he wants.
"No tips here, I just wanted to make this, watch if you want to"
'no tips here' Adam says, before explaining how and why to cream butter the most effective way, the use of baking soda to neutralize buttermilk, the scientific reason that egg yolks improve texture, and a unique way to improve a buttercream frosting's texture.
The man couldn't NOT be incredibly helpful for inexperienced bakers if he tried.
@@bakuhakudraws5603 the Adam way XD
We need more of these kinds of videos
No tips, but I've learned my cake baking game needs a major overhaul. I've learned like 10+ tips lol 😂
My grandmother, and her sister, were born in Ireland, and came here in the early 20th century. "Auntie," made a white cake frosting that had a "hint" of a skin/shell, when it dried. There was a beautiful, moist layer of frosting underneath. I've always wondered how to achieve that. I'm not familiar with "meringue powder," but can't wait to get some, to try it. "Auntie," passed away in the mid 1970's, that may have been what she used, if it was available at the time.
I think it's American style buttercream that gets a skin like that naturally (as opposed to a European style), I remember Claire Saffitz talking about that at some point but I believe those videos are on the Bon Appetit channel and not her personal channel. I imagine meringue powder would enhance it tho, or give that property to a different style of buttercream.
It might have been raw egg white! Those are my favorite frostings, though I understand why they’ve faded from popularity.
@@aragusea I think it was Alvin Zhou from Tasty (though this was from his TH-cam channel) who I saw frost a very rich chocolate cake with mousse, as opposed to buttercream. Mousse made with egg whites gets you a spectacular texture that would probably work great on cake as well - it's light and spongy and slightly gooey. The trick I suppose would be adding something to stabilize and strengthen the texture.
I just posted a recipe with such a butter cream! I'll copy it from my comment, wait... It is also european.
The butter cream I learned from grandma is made of 500 ml light custard (with milk, egg, some sugar, starch) and 250 g of butter and flavour (vanilla, cocoa, whatever). It sets nicely when cooled and tastes better every day. The older the better 😋
@@pandaboy52 but this was an American butter cream or not? I live in Europe and saw never a butter cream which is basically flavoured pure butter 😅
My mom always say that you should bake until "the house smells like cake". It actually works surprisingly well, I've noticed a few times now that 1-2 minutes after the cake is fully baked the smell intensifies. I still use the pokey method but these bits of knowledge should be passed to future generations.
Ha, I'm terrible at remembering to put on a timer when I put the cake batter in the oven, so I usually end up baking by smell too - it works greate!. Pro tip: stay IN the house until done!
Adam if you ever read this I want to thank you, I started watching your videos for entertainment purposes only, but as time went on I realised that I picked up some knowledge and so I tried cooking, now it is a new hobby that brings happines and joy for me and people I cook for.
Once again thank you!
Same
I found this channel today and I feel very inspired to cook too, I think he explains the processes of cooking that might scare those people who don't understand them away from cooking
"You do cake. It's not supposed to be anybody's birthday, it's somebody's birthday everyday. "
Best Adam Ragusa quote
You do you. And you do cake, whenever you want! It doesn't have to be somebody's birthday. Every day is _somebody's_ birthday.
(requoted for accuracy 😇😅)
so close
It is my birthday.
@@Jesse__H Thanks I'm too lazy to rewatch the video for the quote 😅
@@Miniredlights happy birthday I will eat cake in honor of your birthday
Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or uranium enrichment.
Mmm yellowcake
"The MFer bought some yellow cake, okay? He went to Africa, and he bought yellow cake."
@@BiggusNickus DON'T DROP THAT!
@@pogimax "pray to God you don't drop that shit."
@@BiggusNickus he got it wrapped in this special CIA napkin!
we are having a birthday in the house the day this video was posted. gotta say the cake scent wafting in from the other room really made it an immersive experience.
Watching the end bit with Adam and his kids makes me feel so happy
"It looks like Pacman again!"
My heart I can't-
calms my inner hippy after watching him use all those single use non-recyclable plastics
"daddy it looks like pacman again" my heart melted from the sheer adorableness 😭
His kids seem to love old video games... in his "first soup" video, his kid pretended he was mario going down a pipe
@@qwerty11111122 tbf introducing them to older video games first at that age is a smart move since that way it wouldn't be too hard to impress them with the newer stuff down the line :))
When frosting a cake, I spread a very thin layer while it is still warm. Then I allow to cool to room temp. The thin layer helps to trap any crumbs so they are not seen later.
Also, if you flip the bottom layer, the curvature will better match the plate so you don't have to trim. Who says the top has to be flat? Dome that sucker.
wow... .nice thank you
I don't usually even bother trimming my cakes, my plates fit the cuvature just about right and I don't mind a hump on top :) Way less crumb problems that way.
I was thinking the same thing, "why not just flip the bottom one upsidedown and why does the top need trimming?"
Granted my family makes cake by just doing a bix mix, buying the frosting, and leaving it in the metal pan it baked in (comes with a lid and everything, always gone in like 3 days for some reason.)
"If its lazy and it works, I'm doing it"
~my cooking motto
Obviously higher effort can be better and for special occasions i have no problem spending extra effort. (Although i have yet to find a better mashed potatoes recipe than just fork smashed on the plate to mix in butter, all the high effort making big bowls have a worse texture/flavor)
One day Adam will come to Brazil and we will teach them the magic of carrot cake with chocolate. Upgrade from yellow to orange today.
I bet Adam would love the recipe, and since is so simple there is probably a bunch of ways it can be improved.
Here is one simple recipe with English instructions: th-cam.com/video/6vtWffXzOsQ/w-d-xo.html
@@giselle8924 😭😂tf
come to brazil
I just wish more people knew about stuff like farofa, I saw a video where a guy mixed it with water.
Mas o carrot cake brasileiro nem tem gosto de carrots. E batido no liquidificador e a cobertura de chocolate é fininhhoooo
I really love simple details like softening the butter in the microwave while flipping which makes Adam's channel so practical and realistic for most people. A lot of recipes would call for the butter to be left out for several hours or overnight. He manages to retain quality in his content while catering to a wider array of people who lack the time or resources to always do things the traditional way.
That is the weirdest username I have seen in reasent time.
I used a hairdryer
I love when Adam’s family influences whatever he’s making, like how he made the cake all butter because his wife prefers it, it just gives off such a genuine home cook vibe I really enjoy in Adam’s videos.
"everyday is somebody's birthday" and today is mine!! definitely gotta try this recipe sometime, it's making me hungry! 😋
Yo, happy birthday from a random fellow vinegar legate!
ayyyye, happy birthday!!!
Happy cake day!
Happy bday!
Happy bday!
My family calls this "fridge cake!" Boxed yellow cake mix and canned chocolate frosting, baked, then fridged, then eaten family-style straight out of the dish. Delicious!
“daddy it looks like pac-man” is adorable
I'm honestly surprised a kid that age knows who Pac-Man is
@@deedeethedog05 pac man is such a well known game though
@@deedeethedog05 Pac Man is in Super Smash brothers!
@@shadex08 oh, well today I learned.
On cake flour - I did some work in a flour mill a few years back and in one room they had the milled flour undergoing a heating process (tumbling over heated plates). I asked why they were doing that and was told that's how they created Cake Flour. Apparently the process ages (their phrase) flour making it better for cakes. Might be something to look at for a future video? If you can show how a modern, industrial flour mill works, the seiving rooms are something to see and a visual treat ;)
This would make a great video!
That's an awesome video idea
might be a way to denature some of the gluten proteins and thereby inactivate their function; other than that I can't really imagine how heating like that woukd affect the flour in a way that makes it more suitable for cake baking
I used to be a flour miller. Full disclosure: I milled durum in a mill that only occasionally made farina (my only experience milling white flour), which means that I have no experience in making "cake flour" (which I presume is some grade of patent flour).
With that said, the only process I remember involving heat (which we did not do at our mill) was for creating ready-to-eat flour. They use heat to kill pathogens. Flour, obviously, is a raw product and wheat cleaning is never perfect, so there are pathogens in it that are normally killed by cooking/baking. Some products (like edible cookie dough) require that these pathogens be killed prior to packing the flour as they are not meant to be cooked/baked.
On a related note, I still don't understand the differences in flour labels as they are applied to the final products. The only kinds of flour that make sense to me are farina, semolina, clear, and patent, which is what the mill actually makes. I don't understand any of this "cake flour" or "all-purpose flour" shit. "Cake flour" seems to be patent flour made from soft wheat?
@@ErickC cake flour is low gluten, resulting in a better texture for cakes, all purpose is just flour, and bread flour has a high gluten content for breads, so you can do less kneading.
A chocolate frosting I came up with that I really enjoy is to bloom some cocoa powder in hot milk and fold it into the buttercream, i think it makes for more of a fluffier sort of mousse like texture over mixing in just dry cocoa powder
Have you ever tried Italian or Swiss merengue buttercream? You might enjoy it, Its way fluffier and less jarringly sweet than American style buttercream.
These cakes are never overly sweet THATS WHY I LOVE THEM
Highly recommend Fat Daddio's cake pans. They are deep and have perfectly vertical sides, which means 1) the standard size parchment rounds actually fit in the bottom (many cake pans taper at the bottom, so the rounds are too large), and 2) you won't get slanted cake sides like you see around 9:30.
RECIPE IN DESCRIPTION IS GODLY!
Adam, thank you for not sending me to an ad filled blog of a website!
What you lose in not getting THAT revenue gains you repeat views on videos, and my loyalty.
I HATE AND IGNORE so many other TH-cam cooking channels because they don't value my convenience.
I'll go out of my way to say, thank you, thank you, thank you Adam.
You're the best.
omg I was literally just talking about how much I miss yellow cake as it's not a big thing in the UK! I'mma have to make this
Buttermilk is great in buttercream. I think my mom added cream cheese once. Kefier is also a good substitute and around here comes in smaller volumes than buttermilk. I always have leftover buttermilk from Thanksgiving corn bread
A good sub I found for buttermilk is normal milk mixed with yoghurt till it gets a slightly thick consistency, works great in cakes since buttermilk seems to be impossible to find in UK
Your son's face peeking at the cake is too cute, God, it must be so great having a dad who bakes such wonderful goodies or who loves to cook for the family. I would have loved that experience.
I've never been this early for a video. Sweet. Also all I could think about when I saw yellow cake is uranium lol.
Honestly, the simplest of deserts sometimes just taste amazing, especially when homemade.
this isn't the type of yellowcake i was trying to find out how to make in my search, but I think I'm going to have to try this recipe someday, just looks so good
Good luck in your search! I heard a youtube channel had a video of that up, but I think he got in trouble with law enforcement for that. Not sure why the police would feel that offended about a baking video, but hey, that's just me.
When I'm icing cakes I like to put a little smear of frosting on the plate before I put the first cake down. It keeps it from moving around :) Very good recipe, you never disappoint!!
that's a really good idea, thanks man. Also its sweet to see another oney plays fan, take care bro
as a tip for other cakes, the excess that is cut from the cake to make it flat can be used in the filling. cut up the excess and mix it into the filling. Not sure how well it works in this cake in particular, but it does work very well in others.
Classic desserts always deserve way more love! Though I fully admit I'm more team cream cheese frosting on basically all cakes, so I'd probably be testing a chocolate cream cheese frosting here!
Personally, I started liking buttercream icing more often when I started doing meringue buttercream. Much fluffier and less sweet.
Cream cheese is good too though.
@@pennyforyourthots Oh totally, meringue buttercream can be lovely! Same even to traditional buttercreams if you go really dark on the chocolate/cocoa! It's more if you leave me alone in the house to make a cake, cream cheese frosting is totally happening.
Yeah cream cheese frosting is just better and lighter
@@OmniversalInsect It's such a classic! Especially with lemon zest, though that would change this cake so much. Maybe for a lemon snacking cake!
You'll never have to get a normal job buddy, you're top notch and one of the best food tubers there is. Down to earth, charismatic, insightful, and talented in both cooking and video production.
OMG -- back in the 70s the joke at work was "if you sneeze three times in a row" you had to bring in a "yellow cake with chocolate frosting." When I saw this it brought back great memories, and lots of laughs. I brought in a yellow cake with chocolate frosting one day to make sure I was ahead of the game in case I did sneeze. Thank you so much for this. Your kids were so cute with the pac man references.
Did anyone try booby trap a colleague to make them sneeze 3 times?
oh damn in my family 2-3 is the average. that wouldve been a lot of cakes
The meringue powder is a great idea. I would also recommend using condensed milk over powdered sugar (it will also negate the need for syrup). It removes grittiness from the powdered sugar and adds a depth of flavour that sugar doesn't.
I will forever connect yellow cake to the Chappelle show for the rest of my life, that being said, the cake looks really good.
Wow- you share my exact sentiments about not liking homemade buttercream. But these tips with the corn syrup and meringue powder sound amazing. Can’t wait to try them!
I thought you decided to branch channel out into nuclear fuel processing when I read the title
Yellow cake with chocolate frosting is, for me, the absolute best. 😍
A few drops of coffee in chocolate frosting really improves the taste a lot, and no - it won't taste like coffee.
Some people use mayo to keep the cake moist after baking but my grandmother always used plain apple sauce. She had a small cake shop for most of her life and using apple sauce and Bakers compliment( in the icing) were her two secret ingredients lol
This is my favorite cake, personally, over any other cake. Easy, simple, so worth it. 🙌🏻
Your video on box mix yellow cake vs scratch was exactly what I needed to find. I had failed at yellow cake making over and over and now I know what the differences are, thank you! Then, you proceed to make a scratch yellow cake, lol, that defies logic. Love it! My son was just a little guy when he saw your pizza videos and now you are a household name!
Everytime I try to make yellow cake my skin falls off
same bro
Yellow cake with dulce de Leche as frosting is amazing
Can't wait to see Callence turn this into uranium yellowcake :D
This is the best cake combination. Period.
I looked up celebrity birthdays today and found out it's Jackie Chan's.
As an excuse to eat cake I'll just say I'm celebrating him! Cheers, Adam.
Adam I've been watching you for nearly 2 years at this point and wanted to say that the day this was upload *was* my girlfriend's birthday, and that her favorite cake is yellow cake with chocolate buttercream!
“Daddy it looks like pac-man again!”
My heart! 🥺
Just made this for my GF's birthday adding white choc chips to the batter and raspberries to the top - great recipe thanks! One of mine came out a bit slanty but frosting hides all sins...
"I got some yellow cake right here..."
"Don't drop that ****."
"I got it wrapped in this special CIA napkin!"
"I pray to god you don't drop that ****."
the motherfucker bought aluminum tubes
This is the best yellow cake recipe i've ever made! And i made a lot of cake (recipes). Keep up the good work, your videos are amazing!
And here I thought when he mentioned yellow cake that he was gonna be messin around with uranium hexafluoride :))
Dude just made a standard yellow cake and it is already 10 times more enjoyable to watch than some of the other youtube shows
The cake paper thing, I was taught very differently growing up:
Take your sheet of parchment paper, and flip the cake pan over onto its rim. Place the parchment paper on top of the cake pan so that it's sitting against the underside. Using scissors, gently but firmly score the paper with the closed edge of the scissors. Then, cut out the circle normally with scissors.
I think your method is faster but the method I was taught I think gives you more even coverage around the edge of the cake, if you want that extra bit of security.
I like the kids talking about cake at the end of the video, reminds you of when this sort of thing really shines. Ain't nothing like yellow cake when you're a kid.
As I was scrolling I saw the heading on the image "YELLOW CAKE" and my mind thought: "I wonder NileRed is going to do with Uranium Oxide (U3O8)?"
Made the cake tonight..added a tsp of dbl espresso liqueur & a Tbs of choc liqueur to the frosting. It was tres magnifique!😚👍
My favorite cakes are those with too little cake and too much frosting, so I suppose I can't say I'm the biggest cake fan.
Still, Nice video.
if you put a cover on the pans it’ll help keep moisture and will result on a fluffier/spongy cake, just make sure it gives the cake enough space to puff up
5:31 skip ad
The mishaps you keep in the final edit of your videos puts a smile on my face for days
Should've added uranium ngl
My birthday is in 3 days, and this is no joke my favorite kind of cake. Wild timing, perhaps I’ll have to make one!
This was way too salty. If you are using salted butter DO NOT add salt. I had to throw away mine and start over.
"account for it for it when you add the salt later"
Adam's kids at the end were adorable! Adam seems like such an honest, family man.
0:18 you must be a giant if those are 27 meter diameter pans :))
One super simple decorative trick I like is to take the serrated side of your butter knife and use it to gently-but-firmly scrape away the edge of a bar of super dark chocolate. You can get these long, curly, and delicate shavings going and it looks great yet intrudes minimally in terms of flavor and texture.
Here in Brazil, we usually frost our cakes with either chantilly cream (birthday cakes are usually frosted this way) or with a brigadeiro frosting (condensed milk, butter, cocoa powder, pinch of salt), both of which I think is really nice, but I never tried buttercream and now I kinda want to.
Every day is somebody's birthday, and the day that this was uploaded just so happened to be mine! I haven't gone to bed yet so it still feels like my birthday as I'm watching this, and that's a great note to end the day on.
happy birthday then 🍰
This is my favorite cake. Yellow cake! CHOCOLATE buttercream. It's sooo much better than any white cake, or lousy white frosting.
One trick I've found with layer cakes, if you're using a pan with sloped sides rather than a springform pan, is to turn the top layer upside down (or in the case of a 3-layer cake, the middle layer). It lets you center the layers better (no leaning tower of chocolate, tyvm) and I think the outward slope at the top makes it easier to frost somehow.
Only works if you flatten the top, of course. Otherwise it's like trying to balance two pencils tip to tip and you'll never get any frosting in the center, it'll all be pushed out to the sides due to the small contact surface.
I love how he couldn’t slip out of the accent for a split second. Much love brother!
The child fingers poking at the cake as it was cooling were so sweet.
If you cut three pieces of parchment paper and arrange them overlapping in a trangle-like pattern on the cake plate, making sure it overlaps the rim, then put your cake on top and ice it, you can pull those pieces of parchment paper off once you're done, and boom, the plate is nice and clean. It might seem wasteful, but it almost certainly takes less resources to make a little bit of parchment paper than it does to make a paper towel (especially if it's two-ply).
if you throw the cake into the air and shoot it with a pressure washer, you can ice the cake efficiently enough to have spare time to clean every plate
Yellow cake with chocolate frosting -- yay! My all-time favorite!
My mother loves buttercream frosting and yellow cake, this is a great recipe since her birthday is coming up.
Claire Staffitz has entered the chat. Seriously though, it's a really approachable video and I really like the addition of the corn syrup and the merengue powder into the buttercream!
Happy birthday Lauren! 🎂
Love adam's sheer commitment to not measuring things
OMGGG MY MOM USED TO MAKE HER CAKES LIKE THIS!! The secret she'd use is a little bit of brewed coffee in the frosting. Made it taste soo delicious. Staying tuned to find out what you're secret is!
I have not even watched the video yet. Yellow cake with chocolate frosting is what my grandma made all the time for us and remains my favorite cake to this day. Box cake mix and homemade frosting.
I love these videos… I never make the recipe and never have to intent too. I just like watching and you make it so interesting! Never change Adam, unless you want too
I normally put my cakes upside down on the cooling rack whilst they’re still warm. Flattens the top out if it’s domed a bit and I don’t have to worry about doing a wonky top cut!
Having some dessert or snacks is such a big help when you're on a diet. Eating healthy all week and topping it off with a slice of cake makes it all feel worth it and helps me keep going.
Had this a week ago, homemade buttercream, boxed cake, 2 layers, all I needed to finish it off was a glass of milk, truly a miraculous cake
The best cake in my opinion and my favorite.
No wonder I don't find myself being tired of Adam's videos. He just creates whatever he feels like and what he wants in that particular day/hour. Thanks, Adam!
Yellow cake with chocolate frosting is my and my Dad's favorite cake. Nothing special, but cake honestly doesn't need to be. It just has to taste good
A tiny pinch of fine coffee grounds makes chocolate icing amazing
For homemade frosting once I made meringue buttercream it blew my mind. Using normal sugar instead of powdered prevents the crust an American buttercream makes, and tastes WAY less sweet. I basically can't stomach butter/powdered sugar buttercream anymore.
I agree with you and appreciate the significantly reduced sugar in a swiss meringue buttercream, but when i made it for my friends they actually complained it was too sweet compared to american buttercream. I think it was all in their heads because there is no way thats true. It taught me to not tell people what is in stuff or how i made it. Just give it to them!
My father always liked it when I did a spikey double chocolate cake for his birthday. It's a simple technique I learned from Daddy Alton Brown where you just "tap" the tip of a butter knife into the frosting quickly causing spikes to form.
irrelevant to the video but i just want to say thank you to Adam, i recently discovered your channel and you have quickly became my favorate philosopher. not youtuber, but philosopher lol
You can also make homemade frosting a little thicker than you otherwise would, then quickly beating in just a little bit (say, 1 tsp to 1 TBSP, depending on conditions) of boiling water (or some folks like to use hot black coffee), right before you spread it. This makes it softer and thus easier to spread, but then it cools and firms up. This trick is especially useful when you're frosting a vertical surface, as with the outer edge of a cake that you've taken out of the pan and put on a plate or tray. If you're just doing the top, it's not really necessary.
Never has one segued into sponsors better than Mr. Ragusea
love how his voice gets really father-y at 10:40
growing up I always had a yellow cake with chocolate frosting that my mom would make for me always store bought mixes though. Once I got a little older she stopped making cakes and started buying the store brand ones and they were alright but this past birthday I asked her to make a yellow cake again, the first time in probably a decade and it was so nostalgic and tasty. granted it wasnt from scratch but it was one of the best cakes I've had.
That ad transition was spectacular, Adam.