My husband was so disappointed when Entenmann’s discontinue this cake. He still looks for it. I am going to make this cake for him for his birthday. Thank you so much for showing me how.
I grew up in NY and we had Entenmann's stuff all the time. Their coffee cake was like THE thing to buy on the weekends for breakfast. I don't remember seeing this particular cake, though.
I think I remember seeing this cake before I don't remember if it was sold in stores or if you have to order it ahead. The only time I ever saw this cake was either a birthday or a holiday party
My favorite was always the Devil's Food cake with the marshmallow icing (the one on the bottom of the stack in the opening). My mom used to work near the Entenmann's store in Brooklyn years ago, would always bother them to go grab a few boxes of the Apple Cinnamon mini-muffins.
i remember it, we only had it a couple of times but it was a favorite with adults at my cub scout meetings so we kids got the leftovers from the meetings!
Since I became a better cook and baker (thank you TH-cam) my first thought when I want a (blank) is to make it from scratch. Now that I’m retired I have the time, so why not? And the results are usually far superior to what you can buy in a supermarket.
People ask me the same thing all the time. My answer: because I get joy from making it, I give lots of love feeding it to people, and I get happiness from watching the people I love eat it--plus the bonus of having something totally yummy for me too😊
I feel l could see you transported back to your childhood when you took a bite. Thought you were going to cry...then thought I was going to cry 😊 I love that food can have this effect.
Food memories are so strong. They catch you off-guard, sometimes ill be eating something and have a memory of something I hadn't though about in years.
I remember going to the outlet bakery in the early 90s with my mom and great grandma (5th Ave in bayshore). It isn’t the same anymore since they’ve been bought and sold, in my opinion
Sander’s dark fruitcake and Stahl’s whole wheat bread. Also Burghardt’s sourdough rye bread. These are all Detroit-area bakeries, and if anyone ever decides to make these again, we are all in for a treat.
Hey, Chef Frank thanks for asking: Miyoko’s Creamery: Fresh Loire Valley vegan cheese: www.goodeggs.com/sfbay/miyokoskitchen/fresh-loire-valley-in-a-fig-leaf/567aebcad8a5d40300a4ccf2
Since we're on the subject of discontinued (and Entenmann's)....they made the best commercial blackout cake. A dark chocolate, not-too-sweet two layer cake cake with a dark chocolate pudding filling, a ganache or the same pudding filling as a frosting and the whole thing coated in cake crumbs. The best! And while we're at it, Entenmann's....why'd you kill the Devil's Food Crumb donuts?
I grew up in the Brentwood/ Bayshore area and every time the plant was baking something the aroma would waft through the air and that sweet sweet smell of perfection would just make you smile. There was an outlet store in the front of the plant and we'd hit it every so often with boxes and boxes of "day old" cakes. They would stake them up and tie all the boxes with red and white bakery twine. Wow the memories from watching you make this cake! Bringing an Entenmanns cake to a friends house when you went over for coffee was a common place thing. I think we need more copy cat Entenmanns recipes!
It’s amazing how food memories we had when young can still be so powerful. Grew up in Jersey and ate just about every type of Entenmann’s desserts. Live in SC now and can’t get as much variety. Louisiana Crunch Cake and Devil’s Food Cake Donuts, I miss you! On a separate note, they were a client of mine back in the day, and you could could smell the goodness a mile out from their facility in Long Island.
As a NYer who grew up with a stand-alone Entenmanns store about 10 minutes away, this video brings me back. And now i need a slice of butter poundcake.
Great recipe- can’t wait to make this! I grew up I Jersey and I actually lived around the corner from an Entenmann’s factory as a kid. We always had one of their desserts in my house as a kid.
That bite of cake at the end was such a Ratatouille-pen-dropping moment, you brought tears to my eyes!!! 💜💜💜 I completely overstand the feeling, too. Growing up in Southern California, and my mom would get the Cheese-Filled Crumb Coffee Cake. I recreated it during lockdown here in Albania last year, and it really brought back a flood of wonderful memories! Guess you're gonna have to drop that whole "I'm not a baker" now, Chef! 😉
Love the channel, Chef Frank, but the amount of batter you left in that bowl had me shook! 🥣 I need you to bust out your BIG spatula next time and handle that. Can’t stand a streaky bowl. Great recipe, thanks!
Believe it or not..its that type of detail that drives me to subscribe to a channel..and not using a spatula or not using it properly to get every morsel is a pet peeve..just sayin
I just came here based on a comment on an Epicurious video; and obviously, instantly subscribed here. This video was great and I'm looking forward to watching the rest of your content.
Hey Frank I made the metropolitan cake it's the bomb found a chiffon cake recipe on Pinterest since no real recipe on your video with amounts of the ingredients so that's ok I did use real cake flour and followed your advice about the organic confectioners sugar if I close my eyes I could almost imagine opening an Entenmanns box thanks so much this New Yorker in Scottsdale Az is a subscriber!
As a life-long Long Islander, I haven’t bought Entenmann’s in years. The taste went downhill years ago, and after Bimbo bought them, their cakes began to taste like chemicals. It’s sad, my parents always had some Entenmann’s in the house (in case company stopped by). Their chocolate chip filled crumb cake was my absolute favorite.
Almost makes me want to chase the sour licorice that I've been craving for nearly 2 decades.... Loblaws in eastern Canada used to sell a brand of sour licorice that was really good. Around 2000 they discontinued it. Talk about frustration of nearly 22 years of not having that one thing that you crave.
I haven’t had an Entenmann’s cake in ages I don’t even know if we can get them in Canada anymore. I’ll have to give this a try it reminds me of the jelly rolls we used to eat 😋
I think I remember these cakes but I only saw them on rare occasions like holiday parties the brand was rarely seen where I live. if Entermanns' sees this video they may bring it back.
I emailed Entenmann's a few years ago asking if they ever planned to bring the metropolitan cake back as it was a favorite in my childhood home, too. (Another Long Islander - East Northport) Their reply indicated no plans to make it in the future but now that I'm not the only person looking for it, maybe things will change. If not, at least Chef Frank has done the work for us. I'm about to make this for the first time and can't wait to dig in! Thanks, Mr. Proto!!
@@ProtoCookswithChefFrank 5th Ave in Bayshore. Google maps says it's closed permanently. They baked goods that I've never seen on store shelves for discount prices. Twenty dollars was enough to buy you diabetes.
There is an Entenmann's outlet in Edison, NJ. No factory, they get their supply from stuff left on the delivery trucks that the supermarkets didn't need, and/or was pulled from supermarket shelves (short date). And yes, it is dangerous AF. Should be called the diabetes store.
Have you tried to recreate the discontinued Almond Squares? Those were some of my favorites. Thank you for this recipe. This cake was also one of my favorites.
Growing up and living in the southeast Entemanns was available but I rarely had it outside of group functions (non family). Even then it was usually either a coffee cake or strudel type of situation. *fun fact entemanns immediately make me think of Jersey Shore when Vinny's mom came to visit and he was soooo excited she "remembered to bring the entemanns" This cake sounds delicious.
I would love to see you start a series where you recommend kitchen appliances, pots, pans, cutting boards, knives (or brands) if not just hearing what you learned over your years as a chef about kichen appliances and tools would be fantastic ! You could also cover topics such as what are : top of line stuff and great budget options as well.
Chef Frank! There used to be an Entenmanns outlet here in suburban Cleveland. We used to get this cake (my mom loved it), donuts and pound cake for holidays, church events and everything in between. The city was not happy when they closed (people bought more there than in stores because it was wholesale pricing).Swans Down is my fave cake flour. And I love when your eyes twinkle once you've tasted your creation. That's how we know it's delicious!
Thanks for the organic powdered sugar tip--totally trying that! Here's mine: using the whisk attachment gets the frosting even fluffier, quicker, with less of it flying out of the bowl 🥣
Congratulations on the 100k subs Frank. Sadly no Entenmann’s in Australia but it’s literary famous in the Stephanie Plum books by Janet Evanovich! 💗❤️🧡💛💚💙💜🖤🤍🤎
A family friend (sadly, he's passed away so I can't get details anymore) worked for Entenmanns for his whole life. I once heard him remark that sometime in the past, maybe 20-25 years ago, they switched out one of their major ingredients to something cheaper as a cost-saving measure. If this cake is as persnicky as you say, perhaps that's why some of their good stuff fell to the wayside? Not being able to come up with a good product within their budget?
I know I’m late but I would 100% watch videos of only you making discontinued food. It would be a great way to set your channel apart, like Binging With Babish and other channels with “gimmicks”
AHHH YES ! I STILL TALK ABOUT THIS CAKE WITH MY COUSIN BOB WHO USED TO BRING THIS CAKE ON SUNDAYS NIGHTS FROM BROOKLYN ! INCREDIBLE CAKE AND WAS ENTENMANNS BEST ! WHICH BEGS THE QUESTION...WHY DISCONTINUE IT ! AS A 50 YEAR OLD LOOKING BACK TO THE METROPOLITAN CAKE ,,,DEFINATELY A GREAT MEMORY AND A BITTERSWEET ( PUN INTENDED! :) VIDEO FOR ME ! GREAT TO SEE IT AGAIN BUT SAD THAT IT WILL PROBABLY NEVER BE SEEN IN STORES AGAIN !
@@ProtoCookswithChefFrank As a passionate devotee of Gemma Stafford from Bigger Bolder Baking, I’ve been making my own cake flour for several years. I already have plain, bread, whole-wheat, 00, semolina and almond flour in my pantry. If I stock any more flour I will have to get a bigger house!
1:25 Proto tip: make your own cake flour ! Thanks Chef Frank! Edit: this looks delicious! (Fresh n improved upon for sure - can wait to try it for my family)
@@ProtoCookswithChefFrank this cake is 100 percent confirmed delicious! Pretty sure that this is a new family favorite - everyone loved it (and they loved the "bonus" cake too!) Edit: update - gonna make cupcakes with this recipe. I think that it would be just perfect 💯👍
it’s been decades since i’ve had that cake…i remember it being different than their cakes but not in a bad way. i can see why it wasn’t popular with it being the lesser among their great cakes and pastries but it still was a great cake to eat
I don't understand why the amount of ingredients weren't cut to be enough to make just one cake. I don't feel confident to lower the ingredients :/ I'll still try this out sometime anyway.
@@ProtoCookswithChefFrank I heard it doesn't taste the same as before. I don't know how it is in the states, but here in Indonesia, it tastes way too sweet. Like, "too much artificial sweetener" kind of sweet
I feel like making discontinued foods could be a whole series for you
I was thinking the same thing
I would watch every single episode of that!
Yes please.
@@ProtoCookswithChefFrank oh yes do it!
Now, do the Entemann's Blackout Cake!
The madlad did it. He made his own flour.
Yea, sort of. The real Chef Frank method of making his own flour would be to grow, harvest, and grind the wheat himself.
@@tcgtpl dude that mene never dies?
@@elvenatheart982 never did, never will be
My husband was so disappointed when Entenmann’s discontinue this cake. He still looks for it. I am going to make this cake for him for his birthday. Thank you so much for showing me how.
I grew up in NY and we had Entenmann's stuff all the time. Their coffee cake was like THE thing to buy on the weekends for breakfast. I don't remember seeing this particular cake, though.
I think I remember seeing this cake before I don't remember if it was sold in stores or if you have to order it ahead. The only time I ever saw this cake was either a birthday or a holiday party
I doubt this cake was popular with kids. I was a weird one.
My favorite was always the Devil's Food cake with the marshmallow icing (the one on the bottom of the stack in the opening).
My mom used to work near the Entenmann's store in Brooklyn years ago, would always bother them to go grab a few boxes of the Apple Cinnamon mini-muffins.
i remember it, we only had it a couple of times but it was a favorite with adults at my cub scout meetings so we kids got the leftovers from the meetings!
@@ladynikkie it was in my city’s Market Basket so it reached the Boston area
The joy on your face as you were explaining it makes one and half cakes so you get 'bonus cake' 😀
Who doesn’t want a bonus cake
My husband has the exact same tasting spoon he's kept since he was a kid. He was so excited to know you use one too XD
So cool!
Thanks for the tip on the organic powdered sugar Chef! I've never been happy with my frosting texture.
This should make it better.
Thanks for this, my family worked at the plant in Bay Shore up until a few years ago. They'd have tours every few years.
Was a good time.
The dedication Omgg!!! Tysm! Being a li’er. My entire life. This made me smile. Can’t believe you figured it out 😂 I can’t wait to make this. Ty
“If you wanna buy it, go ahead and buy it. I just find it a lot easier to make it.”
The Tao of Frank, chapter 1.
Since I became a better cook and baker (thank you TH-cam) my first thought when I want a (blank) is to make it from scratch. Now that I’m retired I have the time, so why not? And the results are usually far superior to what you can buy in a supermarket.
People ask me the same thing all the time. My answer: because I get joy from making it, I give lots of love feeding it to people, and I get happiness from watching the people I love eat it--plus the bonus of having something totally yummy for me too😊
I feel l could see you transported back to your childhood when you took a bite. Thought you were going to cry...then thought I was going to cry 😊 I love that food can have this effect.
Food memories are so strong. They catch you off-guard, sometimes ill be eating something and have a memory of something I hadn't though about in years.
There was an Entenmann’s outlet store down the street from where I grew up and this was my favorite cake as a kid, been looking for it for years.
Left Long Island when I was very small, but learned to cook from my mom, so watching Frank cook is a huge culture and nostalgia bomb.
I remember going to the outlet bakery in the early 90s with my mom and great grandma (5th Ave in bayshore). It isn’t the same anymore since they’ve been bought and sold, in my opinion
Frank: This recipe makes too much batter.
Everyone: Just reduce the ingredients.
Frank: So you get an extra cake out of it.
I love this attitude 🤩
Who doesn’t want an extra cake?
Yum. Perfect video for my birthday, thank you chef Proto.
Happy Birthday!
@@Jacob-qr8pl thx
the flour recipe is so helpful!! the amount of times i've not made a recipe because i don't have cake flour are too many to count
What is a food that has been discontinued that you would like to come back?
Sander’s dark fruitcake and Stahl’s whole wheat bread. Also Burghardt’s sourdough rye bread. These are all Detroit-area bakeries, and if anyone ever decides to make these again, we are all in for a treat.
Hey, Chef Frank thanks for asking: Miyoko’s Creamery: Fresh Loire Valley vegan cheese: www.goodeggs.com/sfbay/miyokoskitchen/fresh-loire-valley-in-a-fig-leaf/567aebcad8a5d40300a4ccf2
Since we're on the subject of discontinued (and Entenmann's)....they made the best commercial blackout cake. A dark chocolate, not-too-sweet two layer cake cake with a dark chocolate pudding filling, a ganache or the same pudding filling as a frosting and the whole thing coated in cake crumbs. The best! And while we're at it, Entenmann's....why'd you kill the Devil's Food Crumb donuts?
I grew up in the Brentwood/ Bayshore area and every time the plant was baking something the aroma would waft through the air and that sweet sweet smell of perfection would just make you smile. There was an outlet store in the front of the plant and we'd hit it every so often with boxes and boxes of "day old" cakes. They would stake them up and tie all the boxes with red and white bakery twine. Wow the memories from watching you make this cake! Bringing an Entenmanns cake to a friends house when you went over for coffee was a common place thing. I think we need more copy cat Entenmanns recipes!
Thank for sharing. Food memories are the best
I loved this cake growing up! Thank you for the recipe and the memories that this cake brings.
FINALLY a level 3 cook that has been in the kitchen as long as I have. Thank you Chef Frank for baking.
It’s amazing how food memories we had when young can still be so powerful. Grew up in Jersey and ate just about every type of Entenmann’s desserts. Live in SC now and can’t get as much variety. Louisiana Crunch Cake and Devil’s Food Cake Donuts, I miss you! On a separate note, they were a client of mine back in the day, and you could could smell the goodness a mile out from their facility in Long Island.
As a NYer who grew up with a stand-alone Entenmanns store about 10 minutes away, this video brings me back. And now i need a slice of butter poundcake.
Go out and get one then
@@ProtoCookswithChefFrank the problem is that i want a slice, and i think we both know whats going to happen if i go and get a pound cake.
Great recipe- can’t wait to make this! I grew up I Jersey and I actually lived around the corner from an Entenmann’s factory as a kid. We always had one of their desserts in my house as a kid.
That bite of cake at the end was such a Ratatouille-pen-dropping moment, you brought tears to my eyes!!! 💜💜💜 I completely overstand the feeling, too. Growing up in Southern California, and my mom would get the Cheese-Filled Crumb Coffee Cake. I recreated it during lockdown here in Albania last year, and it really brought back a flood of wonderful memories! Guess you're gonna have to drop that whole "I'm not a baker" now, Chef! 😉
That was my absolute favorite childhood cake. Thank you for sharing. ❤
You are so welcome!
I’m not a cake fan but when chef frank taste that cake, omg i should tried make one, wish me luck, first time making a cake 🎂
Love the channel, Chef Frank, but the amount of batter you left in that bowl had me shook! 🥣 I need you to bust out your BIG spatula next time and handle that. Can’t stand a streaky bowl.
Great recipe, thanks!
Believe it or not..its that type of detail that drives me to subscribe to a channel..and not using a spatula or not using it properly to get every morsel is a pet peeve..just sayin
I just came here based on a comment on an Epicurious video; and obviously, instantly subscribed here.
This video was great and I'm looking forward to watching the rest of your content.
Welcome
Thank you for putting up the grams also.
Yes I remember I brought my kids there every weekend
Hey Frank
I made the metropolitan cake it's the bomb found a chiffon cake recipe on Pinterest since no real recipe on your video with amounts of the ingredients so that's ok I did use real cake flour and followed your advice about the organic confectioners sugar if I close my eyes I could almost imagine opening an Entenmanns box thanks so much this New Yorker in Scottsdale Az is a subscriber!
The recipe is in the description
sounds amazing definetly going to try this
As a life-long Long Islander, I haven’t bought Entenmann’s in years. The taste went downhill years ago, and after Bimbo bought them, their cakes began to taste like chemicals. It’s sad, my parents always had some Entenmann’s in the house (in case company stopped by). Their chocolate chip filled crumb cake was my absolute favorite.
Almost makes me want to chase the sour licorice that I've been craving for nearly 2 decades.... Loblaws in eastern Canada used to sell a brand of sour licorice that was really good. Around 2000 they discontinued it. Talk about frustration of nearly 22 years of not having that one thing that you crave.
I have never heard of sour licorice. Sounds good.
Oof. Love Entenmann’s! This looks absolutely amazing! And thanks for the cake flour tip! How did I not know this? Awesome!
You said "That is my Metropolitan Cake" with such glee!
I haven’t had an Entenmann’s cake in ages I don’t even know if we can get them in Canada anymore. I’ll have to give this a try it reminds me of the jelly rolls we used to eat 😋
I never had those.
I loved jelly rolls as a kid.
I think I remember these cakes but I only saw them on rare occasions like holiday parties the brand was rarely seen where I live. if Entermanns' sees this video they may bring it back.
Maybe
I emailed Entenmann's a few years ago asking if they ever planned to bring the metropolitan cake back as it was a favorite in my childhood home, too. (Another Long Islander - East Northport) Their reply indicated no plans to make it in the future but now that I'm not the only person looking for it, maybe things will change. If not, at least Chef Frank has done the work for us. I'm about to make this for the first time and can't wait to dig in! Thanks, Mr. Proto!!
I lived near the factory on LI. That factory outlet shop is dangerous af.
In Mineola?
@@ProtoCookswithChefFrank 5th Ave in Bayshore. Google maps says it's closed permanently.
They baked goods that I've never seen on store shelves for discount prices. Twenty dollars was enough to buy you diabetes.
@@ProtoCookswithChefFrank They also had one in Brooklyn. We lived nearby and often stopped by. gh is right! $20 diabetes. 😁
There is an Entenmann's outlet in Edison, NJ. No factory, they get their supply from stuff left on the delivery trucks that the supermarkets didn't need, and/or was pulled from supermarket shelves (short date). And yes, it is dangerous AF. Should be called the diabetes store.
Grew up with Entenmanns in Dayton, so it is a thing in SW Ohio as well.
Nice
9:06 yess you are very fancy :D And its great!
Just a little fancy
Man such a great channel, every video makes my day a little bit better
Thank you
Have you tried to recreate the discontinued Almond Squares? Those were some of my favorites. Thank you for this recipe. This cake was also one of my favorites.
I do not remember the almond squares
We had Entenmann's in Michigan and I do remember that cake because I don't like coconut flakes. (I loved their coffee cakes though.)
Their coffee cakes are good
I remember it from southern Wisconsin and central Illinois.
I made this cake for my crushes bday, and she loved it.
thanks chef
Glad to hear
Long Island! I'm from Massapequa, great video, love Entenmanns.
Looks so good! nice job Chef
Thanks
Growing up and living in the southeast Entemanns was available but I rarely had it outside of group functions (non family). Even then it was usually either a coffee cake or strudel type of situation. *fun fact entemanns immediately make me think of Jersey Shore when Vinny's mom came to visit and he was soooo excited she "remembered to bring the entemanns" This cake sounds delicious.
Superb recipe👌👍 stay connected 🙂
I think we all have that one dish from childhood we’re all chasing. For me, it’s a banoffee gelato I had at a small Italian cafe. Nostalgia on a cone!
nice
i have been waiting for such a video
Is the recipe ingredient list anywhere? This looks fabulous and was my favorite childhood cake. I’d love to give this a try this weekend.
In the description
I would love to see you start a series where you recommend kitchen appliances, pots, pans, cutting boards, knives (or brands) if not just hearing what you learned over your years as a chef about kichen appliances and tools would be fantastic ! You could also cover topics such as what are : top of line stuff and great budget options as well.
That’s a good one. I will try to get that out there
Chef Frank! There used to be an Entenmanns outlet here in suburban Cleveland. We used to get this cake (my mom loved it), donuts and pound cake for holidays, church events and everything in between. The city was not happy when they closed (people bought more there than in stores because it was wholesale pricing).Swans Down is my fave cake flour. And I love when your eyes twinkle once you've tasted your creation. That's how we know it's delicious!
I love hearing about the good memories
Sacrificial egg whites, added to my home cooking vocabulary. Thank you as always for your great, informative and entertaining videos!
Thanks for the organic powdered sugar tip--totally trying that! Here's mine: using the whisk attachment gets the frosting even fluffier, quicker, with less of it flying out of the bowl 🥣
I’ll try it next time
Reminds me of biscuits (cookies) we had when I was little: Iced Vovos; can't get them anymore either
This recipe works wonderfully as cupcakes as well 👍💯
Congratulations on the 100k subs Frank. Sadly no Entenmann’s in Australia but it’s literary famous in the Stephanie Plum books by Janet Evanovich!
💗❤️🧡💛💚💙💜🖤🤍🤎
1:32 Why is there an 8 on the cup? Then i realized it's just the reflection of the lamps above...
Franko, looks like a great belated Birthday cake for the both of us! Yum yum yum!
Katie how’s life in Kalamazoo?
Cake.... 💜💜💜💜
How about the ingredients amounts I love this cake and as one New Yorker to another I appreciate your efforts
Subscribing to this channel? Greatest decision I made.
I notice that Frank frequently jiggles the bowl of the stand mixer to ensure that the mixer blade touches the bottom. Maybe I’ll try that!
I'm going to need a recipe for vienetta cake . Apparently, they're still sold in Europe
I think I have seen one before but never tried one.
@@ProtoCookswithChefFrank We used to get them sometimes when I was a kid I'm the 90's but I haven't seen one in years.
@@ProtoCookswithChefFrank Also, loved you over on Epicurus. Glad you started you're own channel.
A family friend (sadly, he's passed away so I can't get details anymore) worked for Entenmanns for his whole life. I once heard him remark that sometime in the past, maybe 20-25 years ago, they switched out one of their major ingredients to something cheaper as a cost-saving measure. If this cake is as persnicky as you say, perhaps that's why some of their good stuff fell to the wayside? Not being able to come up with a good product within their budget?
True.
I know I’m late but I would 100% watch videos of only you making discontinued food. It would be a great way to set your channel apart, like Binging With Babish and other channels with “gimmicks”
AHHH YES ! I STILL TALK ABOUT THIS CAKE WITH MY COUSIN BOB WHO USED TO BRING THIS CAKE ON SUNDAYS NIGHTS FROM BROOKLYN ! INCREDIBLE CAKE AND WAS ENTENMANNS BEST ! WHICH BEGS THE QUESTION...WHY DISCONTINUE IT ! AS A 50 YEAR OLD LOOKING BACK TO THE METROPOLITAN CAKE ,,,DEFINATELY A GREAT MEMORY AND A BITTERSWEET ( PUN INTENDED! :) VIDEO FOR ME ! GREAT TO SEE IT AGAIN BUT SAD THAT IT WILL PROBABLY NEVER BE SEEN IN STORES AGAIN !
What? No cheeky comments about Frank growing his own sugar cane?
Thanks for the tips! Is that a six or eight quart mixer?
Hey how about entenmanns maple walnut cake. It's probably the same chiffon cake but with maple walnut icing and chopped walnuts. You 🤔
Been having the entermann's mini apple pies lately, curious if you've tried them and if maybe you could do a recreation some day!
IF, there is any cake left, can it be frozen? Also if I didn’t get the sticks of Crisco can I use the shortening? Thank you so much.
The flex of making own flour
very small flex
@@ProtoCookswithChefFrank As a passionate devotee of Gemma Stafford from Bigger Bolder Baking, I’ve been making my own cake flour for several years. I already have plain, bread, whole-wheat, 00, semolina and almond flour in my pantry. If I stock any more flour I will have to get a bigger house!
yumm
Never heard of it. Guess this is my introduction to it.
1:25 Proto tip: make your own cake flour !
Thanks Chef Frank!
Edit: this looks delicious! (Fresh n improved upon for sure - can wait to try it for my family)
I hope they enjoy it.
@@ProtoCookswithChefFrank this cake is 100 percent confirmed delicious! Pretty sure that this is a new family favorite - everyone loved it (and they loved the "bonus" cake too!)
Edit: update - gonna make cupcakes with this recipe. I think that it would be just perfect 💯👍
Cue comments about how Frank crafted the glass
Frank, can you replicate their Crumb Cake??? The one today does not taste the same as yesteryear.
I can try. And I agree it’s not the same.
it’s been decades since i’ve had that cake…i remember it being different than their cakes but not in a bad way. i can see why it wasn’t popular with it being the lesser among their great cakes and pastries but it still was a great cake to eat
It was
@@ProtoCookswithChefFrank i just bought a stand mixer so this cake is probably the first thing I’m baking using it
i began to drool...
My favorite thing from entenmanns was their 3 pack of donuts and i liked the white powdered ones best
I liked those too. The white powdered and chocolate would always go first.
@@ProtoCookswithChefFrank yeah
@@ProtoCookswithChefFrank crumb top were the best come@me bruh 😅
@@JSideFxi liked those but my mom didnt so i never got em
Random trivia: "Entenmann" literally translates into "duck man"
I will pay you for a cake
looks great but you lost me with the coconut LOL
Can u do orange cake or Louisiana crunch cake
Is it possible to just add the tapioca starch if the powdered sugar doesn't have it or if we're not using organic?
If it's not organic,it would still have cornflour which he didn't want!
All powdered sugar has either cornstarch or tapioca starch in it from the manufacturer.
The metropolitan cake did not have coconut it was white frosting with chocolate stripes.
You don't need the electric mixer. Keep it real.... Old fashioned always wins reality.
And here I thought cake flour was a superfine grind.
Haven't finished the video yet, but I think you're making a kind of Queen of Puddings! British thing, I'm Irish
It’s probably based on a cake from Europe
I miss their walnut maple cake and their fruitcake.
I remember that one.
hey chef frank, you are big enough that you can get sponsorships from idk...kitchen tool manufacturers
try thinking about it to get some extra money
I don't understand why the amount of ingredients weren't cut to be enough to make just one cake. I don't feel confident to lower the ingredients :/
I'll still try this out sometime anyway.
The reason I didn’t cut it is because sometimes in baking cutting the recipe in half will not work. Messes with the chemistry of the cake.
This weirdly reminds me of vienetta...
I have seen vienetta in the store but never tried one
@@ProtoCookswithChefFrank I heard it doesn't taste the same as before. I don't know how it is in the states, but here in Indonesia, it tastes way too sweet. Like, "too much artificial sweetener" kind of sweet
You can see his face go back to the past
I'm a pastry cook and I never measure vanilla.😃
1:06 Flaked sweetened coconut is actually sweetened with the same ingredient in radiator coolant(antifreeze).
True. Propelyene glycol is used as a food additive in a bunch of different things.