Record Levels of Determination & Grit to Finish this Cake
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
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Bringing the challenges of being a contestant on the Great British Bake Off (Baking Show) into the comfort of my own home. Round 3: Orange, Salted Caramel & Chocolate Mirror Glaze Cake.
00:00 The Brief
01:53 Learnin' some French
03:19 Makin' the Cake(s)
08:55 Salted Caramel Sauce
11:09 Cake Assembly
14:40 Chocolate Mirror Glaze
20:32 Hazelnuts and Finishing Touches
24:12 Order Up!
Cookbook used in this video: amzn.to/3ISjG4O
(I earn a small commission from this link!)
Recipe found here: www.pbs.org/food/recipes/ulti...
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Ingredients:
FOR THE GÉNOISE
40g (1½oz) unsalted butter, melted, plus extra for greasing
5 medium free-range eggs
165g (5¾oz) caster sugar
2 large oranges, finely grated zest only
pinch salt
165g (5¾oz) plain flour
FOR THE SALTED CARAMEL SAUCE
55g (2oz) unsalted butter
130g (4⅔oz) soft light brown sugar
5 tbsp double cream
1 tsp sea salt
FOR THE CREAM BASE
600ml (20fl oz) double cream
1 tbsp butter (to thicken, if necessary)
ivory gel food colour (optional)
FOR THE CHOCOLATE GLAZE
150ml (5fl oz) double cream
135g (5oz) caster sugar
55g (2oz) cocoa powder
3 leaves gelatine
TO DECORATE
100g (3½oz) granulated sugar
50g (1¾oz) blanched hazelnuts
chocolate curls (optional) - บันเทิง
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This french accent was rather american, not parisisian.
This cake is no lie.
Listen to the cake when you pull it out of the oven. If it's making a bubbly noise, it's still liquid-y and needs more time.
This ad with you parcouring around the apartment was as entertaining as the main video 🎉 Hope your fingers are OK!
Jamie, do the famous Cipriani Merengue cake please. The recipe is in the Harry’s Bar book. It’s sensational
"I keep putting myself in these situations because you continue to watch". Yes, we do.
"Thank you, and how dare you,"
You're welcome, and we do dare.
And may it ever be so
Tea
Sorry, not sorry
That's exactly WHY I watch 😂
Hey Jamie, I just wanted to let you know (in case you didn't know) - The other day, I saw a large Reddit thread where someone asked something to the effect of "what is the best YT cooking channel?" and yours was one of the top comments. Sure, others may have a million (or millionS) of subs, but you're making waves. Don't stop what you're doing. You are a prime example of IYKYK and I (and many others) are rooting for you to reach the highest of heights. :)
He's got almost 400k subs. He's doing just fine already.
What a sweet thing to say
You need someone at the sink. Constantly getting those pots cleaned
@@leekreklewetz6554- absolutely! Probably the same person throwing the pots down. 😊
@@nelidarubio1474 the pot and pan fairy!
So I am Andrew 👋🏻, and this was VERY through the looking glass for me 😂 You smashed this and I was so happy when you restarted the eggs, good intuition! I remember this cake being a total sh**storm to practice, will try and dig out some old photos to share on insta. Nice work!
as a professional wedding cake maker, you did a very good job! you're a cake whizz now
Are you a cake wedding maker or are you a wedding cake maker ? ;-)
@@karatefella I was wondering the same thing 😂
@@karatefella so does she marry her cakes - cute!!
@@karatefella lol long day in the kitchen! woops
Can I ask if there is any reason to use a metal spoon for folding instead of a silicone spatula?
during the money shot of the finished cake i said out loud "that looks GORGEOUS." you are seriously one of my very very favorite food channels. never quit, my friend.
Some tips: I bake four cake layers (for less baking time since layers are thinner) so I don't have to slice the layers and I weigh each layer before baking so they are even. I also make cake layers the day before, bake, wrap in plastic, freeze overnight to avoid crumbs, and then add filling while cake layers are still frozen. turn cake layers over as putting them together so flat side is the top of each layer. Result is a professional looking cake. Finally, push toothpicks into a small piece of Styrofoam then dip the nuts all at once while holding the styrofoam. Lay it on its side to cool without having your fingers come in contact with the hot liquid. Faster and they will be the same length.
Some tips: Use bamboo skewers instead of toothpicks for caramel. Have a bowl of ice water close by in case of caramel burns. Assemble layer cake in a spring form pan for straight, even sides. Your cardboard cake rounds will replace the spring form bottom.
@@Jazzbeau1 He could also get or make some cake strips.
@@nellgwenn I also thought he's in need of cake strips. Also, I have that book and think that recipe is better suited for a 6" pan, so I'll have to remember that when I bake it.
That is some great advice, I've always struggled with crumbs all in my frosting, and tend to avoid making cakes because they come out looking like a mess.
I will be damned. This was MY thought when I saw Jamie burning his fingers.
I'm surprised that Jamie has 349K subscribers because his content is SO good and I think he deserves at least 3.49M 💁🏻♀️
I tried to convince some people but they didn’t “grow up “ with him so they don’t really understand what his show is all about 🤷♀️ for them it’s just a guy who shows how to cook/bake 😢
@@moin9315 I see what you mean. That said, I remember binging retroactively when I first encountered his channel 🤔 I'm not saying they're lazy but... 😆
@@joerp8215 I tell my serious home chef friends he's knock-out, drop-dead gorgeous. My son's gay friends he's furry and cute. My straight sons that if he can do it, they can do it and this brings them all into watching.
Most mention they prefer his Julia and Jamie episodes. The serious bakers (myself included) find this cookbook poorly written.
I'm surprised too. I hadn't looked at the subscriber number for awhile and assumed there were more. Maybe Jamie needs a beginner's watch list or a retrospective episode (clip show) to bring people in. "The Golden Girls" keep getting new viewers after after people watch those clip videos.
I've been watching the channel for a long time, and it has been a nice steady growth though!
It's genuinely such an important experience for me to watch Jamie make cake, it's like the ultimate rivalry in media.
Just so you know, don't be afraid about overbeating whole eggs. Whenever I make a sponge cake, I have two moments when I know when to proceed to the next step: I add the sugar to the beaten eggs when I can no longer detect any "eggy" smell inside the bowl and add the flour and the rest of the ingredients when I can no longer feel any grittiness from the sugar in the beaten eggs.
Yup. I use a copper bowl to whip my egg whites, the chemical reaction produces a much more stable foam without drying out.
This is interesting! Will keep this in mind!
Dang, those upstairs bowl-fairies are really branching out! 😀
I want that fairy to come live in my kitchen too
I love that he always thanks them 😂😂
We took a vote and insisted we want more responsibility.
You think he will ever divulge the secret behind the magic? The cuts make NO sense......hoowwww does he do it?! I left a comment during one of the first videos of his I saw....didn't get a response. LOL
@@BricktowneMedia I know how. He records himself throwing the bowls up, then reverses it. So of course he always catches it.
It's an old silent movie trick. Chaplin used it. Everyone did.
8.3 Citizen Kane
9.2 The Godfather
9.6 Anti-Chef
Ratings on IMDB.
😂😂😂 the ratings don’t lie!
Twenty years of cooking and I've never seen anyone use the microwave turntable for cake decorating. That one will stick with me forever. Loved this vid!!!
You haven't seen TGBBS yet? It is as delightful and genuine as reality competition shows can be. Go forth and binge!
Not yet! I will one of these days. I’m living my own Bake Off at the moment haha
@@antichef You'll learn a few things about baking when you do. I think you'll greatly commiserate with them during the technical challenges!
@@antichef Honestly, skip the main show and go straight into watching Celebrity Bake Off. The carnage is fantastic.
@@Kay_Watermelon "Started making it. Had a breakdown. Bon Appetite."
@@thegodfeather9862 Total classic and the best summary of Bake Off ever.
Your second attempt at the cakes was a smart move. As you were making the first ones, I said out loud, "Those eggs were not ready." I'd like to throw out a hint from La Julia. Before adding the butter, add a plop of batter first, beat it up till the butter is fully incorporated, and then fold that into the rest of the batter. It works well and I really don't understand why that trick has not caught on with more people. Regardless, your end result was beautiful!!
What we need is a ‘not going to give up without a fight’ merch. In tough situations it rings in my ears. Well done Jamie!😊
It would go great on an apron
I love that he’s wearing his apron with the RIP snail on it!
the parchment liner on the cake layers can be left on while they cool on the rack which helps keep the bottom from sticking. also might want just a dab of frosting between the cardboard cake circle and the cake layer to glue it on just in case.
MICROWAVE PLATE! GENIUS! I hadn't thought of that before! And your final cake looked gorgeous!
Buy a cake leveller. You can use them to level an uneven cake or to slice a cake. You just adjust the blade to the height you want and wiggle it through the cake and voila!
I always use the toothpick method which is a good one if you don't bake that often and don't want to keep too many gadgets around.
@@JustSaralius What's the toothpick method? I'm sorta thinking you hold it between your fingers while cutting to act as a sort of depth stop?
@@lemagreengreen You stick them in around the cake to act as guides for the knife.
@@JustSaralius or a chop stick. there a wee bit thicker.
When you watch TGBBO, you will hear the contestants often mention their previous experience with their recipes. "In the tent" is not their first attempt at a bake. I'm willing to bet that it took Andrew several tries to get that cake to work in 90 minutes.
I am Andrew, and I can confirm you are 100% correct 😅
When adding the melted butter, the fat deflated the eggs. Instead, take out 1/2-2/3 cup of batter and gently mix with butter until incorporated. Now, you can add it back into the entire bowl and fold.
I am convinced that the reason my grandmother’s (born late 1800’s) cakes were light as air, perfection. They used (and taught us) to use the fine meshed flour sifter with a handle. Flour is compressed when you buy it, dense. Double sifting it, using your method would equal their method. Then measure without shaking it which compresses the flour. Getting the flour sifted may not seem important but it is. Not compressing it again before you add your eggs, etc. is going to make a difference. Baking is chemistry…flour is basic, decompress it.
I was told for years you must sift.....no I refuse. Not out of stubborn or lazy but because I compared sifting vs not and had others compare........it was the same no matter. Literally made no difference to the end result. Also wet into dry or dry into wet, again no difference to end product. Most of our "baking rules" were made up for people who knew nothing baking. That was all done in the 40-50s, my grandma was born in 1919 she didn't follow a single rule and made amazing foods and baked goods.
Not only shift, before that I steam the flour.
@@wdumara I hope that's sarcasm
I have seen and have a triple sifter. I use it, but weigh the flour in advance. Weight is precise, unerring in the space time we experience here on earth, thank you Dr. Einstein.
Very proud of you! I say that as a former Pastry Chef. Hot tip, you could've whipped your genoise base more, but if you use whole milk instead of butter the cake will be even fluffier. I used to make it daily and this was our trick. Proud of you for starting over and learning you needed more glaze. When you glaze a cake you've got to remember that they can sense your fear so you've just got to go for it. Also if you line the sheet under the cake with plastic wrap it's much easier to collect and reuse the glaze. Well done!
" ... because you continue to watch. So, thank you ... and how dare you ..." Priceless !! You are always a bright spot in my day/evening. Thank you, Jamie.
I’ve been working on food shows for a while (I’m not culinary but I test recipes if they intrigue me) and the one tip I’ve learned is to not follow the clean toothpick method. You want there to be some crumb on the toothpick so you know the cake is moist after it rest. If it’s clean when it’s tested it means it will dry out more as it rests, then you might have to add a simple syrup or frosting to add moisture back to the cake. Turn off the heat of the over, open the door slightly and let the cake cook in the tin for 10-15 minutes before removing, it will continue to cook until it is perfect without heat.
oh good god I hate cakes that have simple syrup added for moisture. Id rather eat the dry cake. Not criticising the method, just saying I personally hate it
Very helpful tip! Thank you
@@wrongturnVfor exactly, no simple syrup needed! Cake’s cooked to perfection, not so dry that something would need to be added to revive it, if that makes sense.
Ugh, cook it all the way through! Nothing worse than underdone cake.
I always cook my cakes all the way through and have (most of the time) be successful. I am intrigued though and will try your method
You're the only You Tuber who makes listening to sponsorships fun! I actually don't skip yours like I do for all the other YTers. Love your vids!
The finished result is actually SPECTACULAR!
Can I say how grateful I am that you actually say how long you took at the end for this kind of experience, because god knows I've had times where I've followed the recipe and been so far outside the estimated time required that I wonder if I've managed to substitute my brain with vegetables somewhere along the way. Its good to know that this is somewhat normal (or if it isn't, at least I'm in good company!)
Baking is a science, elevation, humidity and ingredients differ from place to place, so it's not a big thing that your cakes turned out different. you did amazingly well! But then again, as a cook myself, i *REALLY* wanna scream at what you do wrong, but i won't because, here's the thing! You go out of your comfort zone by making all these dishes, learn, improve and get better and better EVERY.SINGLE.TIME!!! I can't express how proud i am of you
I just can't and never will, mix eggs together without cracking them individually and checking them for appearance & smell, I simply can't! Always a joy to watch.
6:00 i’m so proud of your growth as a home cook, the old jamie would never remake a step in a recipe! keep learning and growing 🥹
Try mixing the whole cake batter in the silver fox, eggs, sugar, and flour, till it's creamy white like whipped cream, it will make much better and higher cakes.
Your mistake is the same thing I have done baking cakes. They are always such a disappointment. I stopped making cakes. I know that I was doing the same exact thing! Thanks for doing 2nd batch for a teaching moment!!!! Much appreciated!!
You keep doing this because of us. We keep watching bc you keep doing this. Here’s to forever!
He starts the episode with how dare you for watching... Well watching this show is what inspired me to get cooking again and that I will definitely not forget. I imagine there's probably a lot of other people who would say the same thing. Please say hi to the silver fox for me as well if you would
When Jamie says “Silverfox” and does the jump behind it, I say it too! “Silverfox!”…love this guy!
Oh that cake is to die for! I never knew about the microwave plate trick though for cakes, I should try that sometime.
try using the string method for horizontally slicing thin cakes - it's much easier than a knife! and put a blob of buttercream under your cake board to stop it sliding around on the plate.
Do you know why I love your videos? 'Cause you resolve problems like every normal person, you do the best you can do, that's it! I love it
Jamie, darling boy,
I've tried this trick to cut cake rounds in half evenly:
Refridgerate the rounds until they are very cold--I wrap the totally cooled cake (with it's parchment base) in cling film i.e., plastic wrap. When very cold--bottom of fridge cold--unwrap the film.
Take a ruler and measure the height of the cake. At a point that is one half of that measure, insert a toothpick at regular intervals around the edge of the cake. About 6 or 8 toothpicks should do the trick.
Kneeling to be at eye level, take your sharpest slicing knife--I usually give the knife a few sharpening strokes on the sharpening steel before I start--and make a slicing motion that goes through about half of the cake round at the top edge of the toothpick.
Presto-chango you get an evenly sliced round. the time invested produces less crumbs, LESS AGGRAVATION, and a great result. It makes the whole process more fun. It's supposed to be challenging AND FUN! Good luck, from an old cook and baker.
Some tips: Use bamboo skewers instead of toothpicks for caramel. Have a bowl of ice water close by in case of caramel burns. Assemble layer cake in a spring form pan for straight, even sides. Your cardboard cake rounds will replace the spring form bottom.
Pro tip: tip the rack slightly as you pour the glaze on the sides so gravity helps you get the bare spots. Gorgeous cake!!!❤️❤️❤️
Tip for when you burn yourself: it's reeeeaally important that you instantly run very cold water over it (or cool it in some other way). The reason being that the burn will continue to worsen even after the contact with the heat source. And you can substantially minimize the severity of the burn by quickly cooling the area.
At last! A plan B! You go, Jamie!
My Mum always told me to be delicate with cakes - like when you put them in the oven you should always do it gently to preserve the aeration. Great video as always ❤.
Looks delicious. Two pointers. 1. Use the outside of the spatula for icing the cake. I find that easier. Try not to slam the oven door, cakes can be delicate. 😊
"What first caught my attention was these...pointy...things..."
Yeah me too! You're gonna put your eye out kid!!!
We continue to watch not to laugh at you (well, maybe a tiny bit) but because you are all of us, and yet so much better, because we would give up and you persevere and we love you for that.
Your feud with different cake recipes is pretty entertaining. Keep in mind as you struggle that the end result is you cutting the cake and the cake not reciprocating.
Jaime’s next gadget purchase, cake leveler!
I love the cake episodes! I can’t believe how much he’s improved!!
I love watching you battle it out with cakes!
❤️
When Jamie held up the double sized glaze I lol. My man👍
That was exactly the right decision. Do it again. Reevaluate. I'm very proud of you!❤
So glad you LOOKED at the cakes. Really shows how baking is a skill to learn along with a science. Delighted to see the center of the cakes didnt fall this time! That cake looked BEAUTIFUL!
Pro tip for cutting cakes into nice even layers or leveling the tops of cakes.
Go to your local hardware/craft/home supply store and grab two wooden dowel rods that have a diameter that matches the thickness you want your cakes/layers to be that are a couple of feet long. Put your cake down and then place the wooden dowels on either side of the cake so they're parallel to each other. Then simply rest the side of your serrated knife on top of the wooden dowels and slice through the cake using a sawing motion. Perfect cut every single time with no skill or practice required.
It helps if you have someone or something holding the dowels in place so they don't shift and roll around as you're doing the cutting, but it's not entirely necessary.
I have to try this one Jamie! All the ingredients look soo yummy. Also sooo fun watching your progression in the world of cooking and baking. You’re terrific. I think you should call your channel “ORDER UP!!! I love how you end your videos with this. Big fan!,
Thanks for the mini apartment tour during the babble part. I love the colorful painting!
How many of us throw our arms up in the air when he says SILVER FOX! I do.😊 Thanks Jamie❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Simply adore the Silver Fox Leap! Such a small thing in life but I actually find myself looking forward to it.
You might try looking for (if you haven't already,) a book called "The Cake Bible" by Rose Levy Berenbaum. I've found it very helpful. Although on the other hand, it's very entertaining watch you jump in the deep end of the pool ;--) .
best cake book of all time
Wunderbar! You're a master! To make the hazelnut decoration, there is an easier way. Put the nut in a small set of tongs or very large tweezers, dip in Caramel, turn upside down, and then it is done. Any marks on the nut from the tongs are usually not noticeable, or they can be hidden with icing.
This channel always makes me feel better about my kitchen failures. Other channels always make everything look so perfect and easy. This is just real.
Jamie, I saw your cake deflate as you were folding in your ingredients.
Also, when you do the ribbon stage, you should be able to write your full name and have it stay for 3 seconds before it disappears.
The second time around was infinitely better. Infinitely.
It should deflate a little when you add in your dry ingredients. The first batch deflated by half the size.
Genoise is a very hard cake to make. It is very finnicky, so do not beat yourself up.
Handy tip for the whip cream. Put whatever bowl you are using in the fridge or freezer. A cold bowl, for some reason, really helps with the whipping of cream.
Your cake videos are among my favorites! Thanks For this 🎂🎂🎂🎂🎂🎂
🫡
@@antichef 🫡🫡
The microwave turntable is genius!
Ooh, i peeped Rick Rubin's book on your side table. Nice read
Flour in the UK and US is different.
They are not interchangeable in UK and US recipes.
This affects bread recipes but not sure if it affects cake recipes. Worth checking out!
I just love your tenacity, Jamie, and watching your willingness to learn and grow over the years is just delightful! You are proof that anyone can learn a new skill! Thanks for sharing your culinary journeys with us. 😊
Why does your frustration give me so much joy? Thank you for the attempts, most riveting!
I like watching the videos of utter defeat but then you come back again and keep trying. That is how to get better. Has been a great inspiration to me in my life. Just keep at it, expect to screw up, don't take it too seriously, learn and improve. Awesome!
Cooking is definitely not for the faint of ❤
That actually looks really good. Pro level? No. . .but for a home chef? Absolute perfection, would be the delight of any table.
I think your cake looks better than the picture from the book. You have the right amount of salted caramel cream between layers for my taste. Awesome job.
Jamie, this is so impressive! 😲 Also, the little jump and quick "Silver Fox"-exclamation is adorable haha
when I learned to make a genoise from Paula Peck (the art of baking) she had us warm the eggs in a bain marie until hot to the touch. when you beat those they mount up more.
Use the failed cakes for trifle or bread pudding or toasted cake crumbs (great for tortes.
don't put the top of the cake on the rack...it always sweats and sticks... the bottom is drier
I always make extra and then save the leftovers for future desserts.
Excellent job Jaime and Merci Beaucoup. Ton Ami En Le Mexique Jacques
I looked at his linked recipe on a hunch and it says to do a bain marie. I guess he didn't think it was necessary or forgot.
My french Grand-ma always insisted that to make a good genoise, you must always separate the egg whites and yellow. Ribbon stage is for the yolks +sugar then add flour and melted butter then fold in egg whites that were bitten to stiff peaks. I've tried to cut corners by not separating and I just can never get the same height than I do when whites are added after..
A cheat might be to get a cake pan an inch or 2 smaller than what the recipe asks for ;)
Beautiful cake btw!
The cake looks really good, you've improved so much 😁 a small tip from me would be to turn the cake while cutting it in half, it helps to get even layers... also , if you have it, a nice and long serrated knife helps as well
I'm impressed that you went back and did both the cake and the glaze again. When I screw up, I usually am too frustrated to redo it right then. I need to wait at least a few days. Sometimes a few months! I think I should do what you do and try again right away.
You are really getting good at the cooking .I've been watching from the beginning when you didn't know how to use a spoon .What a journey .
Still having spoon issues ....😄
Jamie that was amazing. Great job, you should be so proud.
Orange flavor is welcome in any baked good! Like the cranberry orange walnut muffin I had this morning. Yum to the max!
Great job 👌 Jamie. It looks delicious 🤤. Baking is hard. You're getting better and better each try
I absolutely love hazelnuts-my dad always called them filberts. But at Christmas time we would sit around the table, Crack them and eat them with abandon. Funny the things you remember.
So fun to see you learning to bake. Anyone who knows how to bake has gone thru everything you went thru today. That's how you get better! Such a humbling art, baking is. ❤
Having the tenacity to redo multiple different steps paid off so well here and I'll definitely be thinking about that going forward. Very nice!
I bake all the time, and one important tip is to have your ingredients at room temperature before you start. Also, make sure you fluff your flour before you spoon it into your dry measure cups or onto the scale. I always sift ( relatively fine seive) my leavener, salt etc. with my flour. Also, if you need to slice a cake in half, put it on a turntable, hold your knife steady (don't saw back and forth) and spin the cake gently moving the knife inward until you reach the centre.
I think I have been following you for 2 years now and from your first cakes to this? Chapeau! Well done🥰
Great work on the remaking the cake batter! When making a genoise cake you can beat the batter much more. A good tip which I use often is when you stick a toothpick in the batter, the toothpick should stand straight and not fall. Then it's good to go. Also, you wanna try to reduce the amount of times you stir the batter when you add in the flour and the melted butter. The more you stir, the more the cake batter deflates. Another good tip when mixing in the melted butter is take a bit of your batter and mix in the melted butter. That way you can mix that small amount of batter with the melted butter as much as possible without messing with the main batter and ensure that the melted butter is well mixed. After that you can add it to the main batter. It is an extra step is well worth it. When you just add the melted butter straight into the batter, it sinks to the bottom and it takes a while to ensure all the melted butter is mixed in.
Wow! Congratulations! Looks divine. Sorry about the sugar burns, but that was so funny to see the sugar threads attached to your fingers.
LOL! you’re so funny! Love to watch anything you do! Thx for the entertainment and your courage!
That Truffaut chocolate-pouring sequence was so good I watched it twice
I was stunned, *stunned* by the total time spent. I was expecting about half of what you reported it to be. Kudos to you for sticking with it for what seemed to be an underwhelming tasting cake.
Great decision to make a second cake. Even I could see the difference in the thickness of the batter. The "ropes" were much more visible. Glad everything worked out. Looks delicious 🥳
Ribbon stage is tricky, good job!!!
KING OF KEEPING IT PUSHIN!!!
Absolutely love your show!!!
Lol I subscribed after the first orange cake that made you lose your mind- crazy how much confidence and knowledge in the kitchen you've gained since then!
Well done you did a great job….now to enter the bake off is your next challenge!!!!
Loved this episode
Looks great! You're the king!!
You are sooooooo much more entertaining and educational than Food Network. Thank you!