Insomnia Baking with Taylor Tomlinson (Part 3)
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Jet lag and insomnia don't mix well so I started baking. Welcome to 'Insomnia Baking with Taylor Tomlinson,' a miniseries.
Come see me on tour! Go to ttomcomedy.com/shows for dates and tickets
Follow me on socials!
Instagram - / taylortomlinson
Facebook - / taylortomlinsoncomedy
TikTok - / taylortomlinsoncomedy
"I should learn how to cook... do makeup... fight..."
First time that arrangement of words probably spoken. 😂
The joy on her face when the first cake comes out of the pan
I know right 🎉
I tried to share a screenshot, but can't do a pic in a comment.
Ppl usually link to the moment in the video 😉
@@woofer77 2:25
It's actually kind of exciting to be bad at something new because by choosing to do it, you get to feel the sense of progress and improvement. That shit is addictive.
Sucking at something is the first step to being sorta good at something
I just want to take a moment to appreciate your use of the word addictive and not addicting....
may I introduce you to Leet Code then go ahead
Oh I can totally see Taylor going down this rabbit hole, its my next adventure after mastering mycology, after mastering hydroponics, after mastering cooking, lol.
Feed me your brain
Taylor should start a Netflix show called Comedians in Kitchens Making Cupcakes with other comedians who have insomnia
Too long.... maybe Wake and Bake. Invite snoop too and it's a joke on 3 levels.
The scheduling on that show would be interesting at best
@@thunderklap241 the name's a reference to a show on Netflix with Jerry Seinfeld called Comedians in Cars Getting Coffee, so it's kind of a play on that show's premise, name included
The show with the male presenter is in cars and one with the female presenter is in the kitchen? I dunno man😅
She needs to get on the UK baking show
"Nothing a few sprinkles won't fix" is a good attitude to have toward life in general.
As a former chef, I’ll say you have come a tremendous way in terms of improvement in just 3 attempts Taylor. Keep it up each time you will get better and be more satisfied with your results. And heck even professionals have duds occasionally, it’s the practice that counts.
Besides if I had to do standup my first gig would be a train wreck no one would want to follow.
Her face when the cake drops cleanly out of the tin is everything!
To stop sticking, DON'T JUST USE BUTTER. Apply a layer of flour or white sugar to the butter. Add the flour or sugar and twirl the container until it is fully coated then shake out the excess. Also, you can use spray oil instead of butter. Squeeze the piping bag from the back. Use a hand at the front to guide the piping bag. It looks like you need to cut a bit of the tip of the piping bag, so it doesn't cover the nozzle.
She already tried spray oil and it didn't work so she's trying butter
@@therabbithat The spray oil can be used instead of butter with the application of a coating of flour or white sugar as well. The spray oil on its own won't prevent sticking.
Also, instead of flour to coat the pan, substitue Hershey's cocoa. This prevents splotches of white flour on the finished cake. 😊
Insomnia baking.... Why didn't I think of that I always just scroll through TH-cam shorts for 8 hours 🤦🏻
If you want to smooth out your frosting once you have it on, get a glass of very hot water and dip your spatula into it and then spread the frosting. It'll let you smooth it out without the frosting sticking to the spatula. My parents used to do that when they made cakes for people.
I'm lovin' this experienced advice 🙂🥳
You're coming to Detroit. I've got to come and see you. Cake looks nice
Always the paper towel trick as well, not sure if it works with all frostings or just certain ones though.
Watching you frost those cupcakes, I was yelling, "Go, girl! Go, girl! Woohoo!" This has been so fun!
A way to almost always ensure that you get your cake to come out of the pan properly is to cut a piece of parchment paper to the same size and place it on the bottom of the pan. You do still need to grease it though.
I'm pretty proud of you for being willing to share your imperfection and for the progress you are making. Well done Taylor!
Also, fighting is a tremendous hobby. I took it up at 40, it is amazing.
When frosting cupcakes, try a little dollop in the middle first, then pipe around it upward in a continuous swirl. It will help center it. And try squeezing from the top! Put two fingers on either side of the tail of the pastry bag, and squeeze your fingers toward your palm. That will help with consistency. I'm so glad you're still doing this they're fun videos.
I really appreciate you sharing this technique ❤
This is infinitely better than the other attempts. And yes its because its more simple.When you've had more practice then you can try more elaborate decorations. Plus give yourself some leeway, bakers do all these tasks sooo often its the practice they get that allows their stuff to be perfect.
As a baker I want to say that I'm incredibly impressed by how clean your clothes are after a baking session, I'm a professional baker and I still look like I've been crumb coated myself after I'm done with my cakes 👏
brilliant job Taylor, great color pick 🥺❤️
It makes me feel less alone when I watch your insomnia baking videos. I've been struggling with bipolar disorder for 20 years and the insomnia is a recurring theme. I exercise regularly, eat a healthy diet, take my meds, and meditate. It helps, but the insomnia always comes back. Your videos have lightened my heart, made me laugh, and made me feel less alone. I'm truly inspired to swap the long nights of lying in bed and begging for sleep with those where I will attempt to learn a new skill. From the bottom of my heart, thank you. Maybe someday I'll have the courage to write a comedy song for my channel about my struggles with bipolar disorder. You're really inspiring and brave. I'm rooting for us both 💜
Love this series. The thicc yellow piping at the end vs the earlier white piping was a great improvement. The segue in the middle was ridiculous, well done!
I learnt something! A crumb coat. Thank you!!!!!!!
As the son of a pro cake decorator. You’re doing very well.
I hope your experienced comment makes her day 🥰
You're awesome 👍
Thank you 🙂
She isn't the son of a pro cake decorator
The absolute look of joy when the cake came out of the pan was simple amazing.
Well done! I enjoy these baking videos a lot. I worked at a bakery for a while, and using a piping bag takes a lot of practice. Here are a few tips to make it easier: 1) Hold the bag in your non-dominant hand, fold the top half over your hand, and scrape the frosting in as low down in the bag as possible. 2) Once it's full, unfold the top, lay it flat on the counter, hold it still, and use something with a flat edge (a bench knife works if you're careful not to cut the bag) and scrape it away from the top opening and down towards the tip. Twist tightly above where the frosting is, until the frosting starts to come out a little. 3) When you're piping, your bottom hand is there to direct and support the piping bag. Don't squeeze with the bottom hand, only the top one. This will keep the frosting coming out with more consistent pressure, allow for more control and accuracy, and keep the frosting from coming out the top of the bag (my pet peeve). Happy baking!
Somewhere a Duff Goldman is smiling.
Taylor Tomlinson, Domestic Goddess. lol!
16 hours of sleep did you right, Baby Girl!
Her smile when it came out was everything omg, ADORABLE.
I swear I could watch just about anything as long as it's with Taylor Tomlinson.
You should stop opening the oven while stuff is baking, Taylor. You lose a lot of the core temperature and It collapses the dough as it is trying to rise. Makes the end result less fluffy. Better to just wing it and hope it goes right. ;)
Or turn on the over light that way you can see inside without having to open it.
So happy to see this. Last 1 worried me. You look marvelous.
I do bake, so I'd love to share some advice. The frosting will hold its shape/be easier to pipe onto the cakes if the cakes are completely cooled to room temperature and the frosting (buttercream works best with this method due to the fat to sugar ratio) has been slightly cooled in the fridge for like 10 minutes and placed on a higher shelf in your fridge. If you leave it in for too long, it will be harder to squeeze from the piping bag. Hope you find this helpful 💜
There are so many "That's what she said" moments packed into this video!
"Nothin' a few sprinkles can't fix" Taylor referring to our budding romance.
So much adorableness when that first cake came out of the pan 😄 I’m a beginner baker too, the struggle is real lol
Sleep and practice; the two most powerful forces in nature.
You’re doing well. The professional-looking cake decorating cakes you see in the videos are done by people who have had lots and lots of practice. Very few people get such results without investing time and energy into a project. Keep at it
Btw-your makeup always looks awesome
She was piping for her life. She piped like she could stop war with cupcake frosting.
lmao her whole "idk why i choose this to do as my first hobby" was exactly what i was thinking when i started decorating cake xD
Sometimes, I just can’t get over how much of a babe she is. And she comes with cake.
“I should have… learned how to fight.” Here’s proof she is genuinely funny!
Excellent progress, everything looked edible.
Sweetie, warm your icing to room temperature before piping. Pop cakes into freezer for 5 or 20 minutes, to make them easier to ice. Maybe don't over think the process? You did brilliantly! I make my families cakes for every birthday or holiday. My cakes always lean to one side, and they always taste great. That said, here are some tricks I have picked up; always sub out milk or sour cream for water in boxed mixes and always add 1 more egg than it calls for. Your cake will be moist and well structured and delicious! You did very well! Brightest Blessings!
Perhaps you should take up crochet, if you haven't already. It is alot like painting without the mess. 😊
Good call on the additional egg 👍
Just watched your latest Netflix special. When you said the astronaut was the best job, ummm... no, you have the best job! You're a successful stand-up comedian! And you keep knocking it outta the park! Sleep well knowing that.💛
I've enjoyed this journey 🤣😂
1:33 Yes, Taylor, you are correct. You win the Internet!
Aww I wanted to see your friends reaction lol, I'm sure they were impressed!
The fact that this is a series is just so epic. How do you even turn your insomnia into pure comedy gold?
It's so cool to see you progress! Hope you're having as much fun as we have watching you
#PracticeMakesProgress 🥰
"This is going better, and I think it's because I slept"
You're doing awesome! Practice makes Perfect, and you are already well on the way.
I don't think I would have been brave enough to put my first baking/decorating attempts out on the internet. Well done!
You did good and are getting better every time
#PracticeMakesProgress
Huge crowd with speakerphones say: EXCELLENT PROGRESS! CONGRATULATIONS!
Hell yeah! You're improving and it's great to see!
Cake power! Cheers Taylor!!
I know it’s a non comedic place this video, but “like a perfume I'm not sure to buy” cracked me up
Lemme tell ya Taylor, as someone with ADHD and 8,000 hobbies and projects that are all varying percentages of done the fun is just diving head first into it, its an expensive choice but now I can cook, paint, do construction, garden both traditionally and hydroponically, working on mycology, baking, and a smattering of other random things I dipped my toe in. Your yellow cake looked amazing, I can fully see you going on a deep dive into baking, you got that gleam in your eye, and it is a very rewarding hobby, just don't over indulge lol!
The ending was the cherry on top!😂
7:13 "oh the bigger nozzle is SO much better!" - That's what she said!! 😉
I just love every single one of these so much. 😂 love to see you progressing and the joy at getting something right you've struggled with. ❤❤❤
Now I'm curious what would happen in a "my drunk kitchen" and "insomnia baking" combo.
Wife materials, like : Nice, Funny, Super-Smart, and know how a cooke ... you will get there, for sure 🤣🤣
lolol Taylor is the Bob Ross of cake.
I literally sit here **not** watching her make cake, just listening to her talk the process out.
When you said yellow, you weren't kidding. I was not prepared.
I love watching a perfectionist other than me doing something impossible to do perfectly
Your cake looks like a tea party hat. It's cute.
taylor u so adorable and such a dork ^^ i feel like hugging u and palm ur back and saying "its ok, u did great, well done!" hahhahaha
The love you put into. Baking is the most important part ❤
These are way more entertaining than they really should be.
Making mental health into content is an absolute win. By the way there was so many 'that's what she said' opportunities in there. Perfection 😂
Taylor, you are awesome! Learning to kill someone... is that a hobby?!? You are naturally beautiful; please don't start wearing a ton of makeup.
Your baking is progressing nicely, and your sense of humor makes watching you bake rather enjoyable.
Taylor piping on cupcake "Why is it so hard?"
My juvenile side "That's what she said."
Great British Baking Show may not calm Taylor, but Taylor baking cakes calms me down. ❤ 😀
My dream in life, is to see Taylor and Taylor baking.
If you handed me that cupcake?
It's GONE.
I'll briefly admire it, then SNARF.
Then I'll need a glass of milk.
Taylor, this is a great new hobby, and I love that you've decided to share it with us. Some basic decorating tool advice: Piping Bag: try put in the frosting, lay the bag flat with the point facing away from you, then fold (roll) the open end over itself until just above where the frosting is on the inside. It'll make a triangle shape. Fold the rolled points on you left and right in towards each other along the bottom line of the bag and give it one more roll to close the bag, then put your palm over that end, like you're holding a baseball, and squeeze from the end to dispense. Twisting the end like you are doing works too, but for beginners this is a better way to get consistent pressure. You do not need to refrigerate the frosting you put in the piping bag if you're going to use it right away and are not under hot lights. Spatula-You're doing fine on the crumb coat, if you want smoother results on the final layer, keep the Spatula clean, and have a cup, glass, jar of warm (not hot) water next you to dip the Spatula in between strokes. Use a back and forth motion along the top like you're spreading peanut butter on bread. Once you get the frosting out to the edges, spin the stand and slowing push down to flatten out the top. Again the frosting does not have to be refrigerated for this to work. I hope this makes sense and is helpful. 🙂
Great job! Ditch those tubs of frosting and make buttercream. It only takes a little longer, and the weight and texture of the jars never comes out right because of the chemical stabilizers in them. Given all the time it takes to make a cake it’s worth it!
Fair points all
The cake looks like a super cute summer hat! Looking forward to your next bout of insomnia/international travel with jet lag and the resulting hobby time. :)
You’re super fun and I’m always on the lookout to see a show of yours near DC!
Ridiculous how much I want to make cookies today 🍪🍪🍪
#nofrosting
I'm bipolar too. So nice to connect with her humor and style. Yay cake! Try new things. Awesome
Taylor is improving so much already! The Daisey cake and sprinkle cupcakes looked cute and delicious!
That's what she said: guys the bigger nozzle is better. lol
Taylor’s best quotes: “this might not be big enough” and “oh, this is so hard!”
Love it! Helpful tip: start icing cupcakes from the middle and spiral out, then spiral up. It helps keeps the icing from sinking in the middle 🩵 7:20 love seeing your progress!! Rooting for u!
The funny woman can bake! 🤣
Butter AND lightly flour the pan. They come out perfect every time 🫶
Looks great! Don't short change yourself. Also if you give a kid a cupcake they will absolutely *not* care about presentation!! 😂
Oh the validation, the joy, when the cake comes out of the pan in one piece! Good job Taylor!
You are, hands down, my favorite comedian.
my takeaway from this is to just imagine what a _confident_ Taylor could do.
Is this the same sharp confident person who pulls no punches on stage, because if so I like the baking Tayler even more!
Taylors cooking content reminds me a cooking channel: My Drunk Kitchen with Hanna Hart.
It’s like I went to a friends house and we talked while you baked 😘! Ok I’m back in, I stopped baking after I dropped a cake and it made a supernova, or maybe a galaxy? On the floor. I’m baking again there are many excellent tips here. We got this 🎉
I can't be the only one checking in to see if there were more cake videos. This series must continue.
Taylor, well done! One good thing about baking, you get to eat all your mistakes, and all the leftovers! :-)
This is my favorite cooking video. Crossing fingers for full blown series 🤞🏾🙏🏾🔥
“I didn’t think this was going to b be funny” famous last words
Success can be measured by the improvement you make doing the same thing repeatedly, and you are getting so much better with each one. So very proud of you for sticking with it. Only a few more and you'll be opening your own ponsse bakery....
Not sure why I'm loving this, but I guess the important part is that I do..
Looks great!! Stop second guessing yourself! She said "Bigger is better!" HAHAHA Nice!
I love that we get the full Messe being and Not just a Made up public face. And you Look pretty damn good,no needfor maje up at all
I’m so invested in your progress now. This cake looks excellent, and the cupcakes are adorable!
Baking is mostly just knowing the tricks (e.g., the way you’re learning about greasing your pan), but the exception is piping frosting, which is a lot about experience.
Part of that is building muscle memory - but I’m sure you’ve figured that out by now.
The other part is knowing what combination of components to use (piping tip, type of frosting, decorations) to accomplish your vision.
How you can build these skills quickly is to set up an icing-specific project. Bake a big batch of cupcakes (this means more real estate to work with, and the cups save you from greasing pans and turning things out - fyi, you were correct, you do bake the cups with the cupcakes) and mix up a big batch of icing (or even a few kinds, if you’re really feeling motivated).
Line up a bunch of different piping tips (this is the important part), a few spare piping bags (it might be a good idea to even pre-fill the piping bags, if your icing will hold up to that - I don’t know what type of icing you’re using so might not be possible, but this way would mean you don’t have to interrupt yourself later to refill your bag), decorations, etc., and just TRY EVERYTHING. All the tips, every combo of decorations you think might be cool. Throw spaghetti at the wall until you have no spaghetti left.
At the end of it, take some photos (so you can compare how it looked right after it was finished to how it looks after sitting in the fridge for a few hours) of your work and go to bed. Your work will look different in the morning (or whatever time of day or night you come back to it, given this is insomnia baking), when your mistakes are less recent and you have a little more capacity to feel good about things.
What you’ll find is, you’ll have mostly “abominable snowman” cupcakes. But you’ll have a couple you really like! You’ll discover you have more specific preferences than just “ALL THE DECORATIONS ARE SO COOL”, and next time you come back to it you’ll feel more settled and confident in what the end result will look like.
And, the production line will mean you have an opportunity to build some muscle memory without being interrupted! It will also give you a strong reference point for which piping tip does what, how to plan and track your spiral, and how different angles and pressure and wrist-twist things affect your result.
And if all of that is too much work, just do a ganache. My recipe is 200g (about 7oz) 70% dark chocolate (chopped to like 1/4” pieces so it melts right) to 200mL (again about 7oz) pouring cream (obvs you’d need to find lactose free alternatives but I expect it would work just the same), heat the pouring cream until it has bubbles, add the chocolate and stir until it’s smooth, then while it’s still warm pour it over your dessert. It should form a perfect, even, smooth layer with no need for spatulas. I would do a double batch for a cake this size.
(Also, if you finish the cake portion of your dessert and find your motivation has suddenly abandoned you when you look upon the great construction site of equipment required for icing, it’s good to have a low-effort plan B to ice your cake.)
Edit: disclaimer, I’m not a pastry chef or a baker or anything, I’m just someone with ADHD who went through a similar hyperfixation a few years ago.