DANIEL J COMING THROUGH WITH THE SPONSORSHIP 🎉🥳 I’ll be honest, I like the chaos but I also like your specific brand of chill chaos. They’re no panic or mania, just chilling, messing about and seeing how it goes!
I mean this in the least creepy way but you are like that friend you don’t see often but whenever you hang out it feels like you never stopped talking. I appreciate you.
Ok so as a slow convert to non-dairy I’ve tried every single cream alternative there is and Oatly is by far the best, not for the taste (although it does taste great) but because it’s literally the only one that you can actually whip to the consistency you’d want on a cake. None of the others get anywhere near thick enough
Can it whip any thicker than it has done here? Curious if you wanted to get it to that really thick slightly overwhipped texture, how far you can take it
It doesn’t thicken as much as dairy cream, from my experience the Oatly stops before it gets to that nice firmness you get with dairy, but in fairness that’s probably a good thing because then you can’t overwhip it
I appreciate the honesty that goes along with being sponsored. You're not just saying it's the best thing ever and you're appreciating that it works better in some circumstances than others.
I’m super excited about another slew of Baking with Layton videos. It’s like baking with a friend (or friends) and not having to wash the dishes. I actually think the failures- er, not-quite-as-expected outcomes - are part of what makes it fun. Or maybe it’s just reassuring because we all have those not-like-the-photo outcomes. But it can still be fun if it actually works….gives us hope, you know.
As a home baker myself, it's immensely comforting to see you still proud of bakes that aren't absolutely perfect. I would absolutely eat both, they look incredible
This ad gave such old-school TH-cam vibes (i.e. not just reading out a random ad read) and I am here for it!! Half expecting you to be sponsored by Krave next
How did people in the past bake by eye? I genuinely don't understand how baking sounds so simple but is actually so hard. Big respect to Daniel J for being honest about the ups and downs
Daniel J. Layton not cursing in the earlier part of the video to be sponsor safe then proceeding to curse in the latter part of the video. I adore this man.
Love this. Love the chaos and love what you do Dan. Just really love watching your videos. Essays. Discussions. Baking pro. Baking chaos. All of it. I'll watch it all
I enjoy seeing you experimenting with recipes to keep improving, much more useful to learn from than already perfect recipes. Also a lot of recipe books don't actually seem to test their recipes, which might explain why they don't work
I, a German living in Germany, have never seen Cherries in Kirsch in any supermarket. I always thought they just expect u to soak them yourself. (Pointing out the German-ness just because of the back forest) Love and support the sponsorship 🎉
from someone that LOVES whisking: you have to whisk way longer. for each egg you need to whisk for at least 3min (or seperate the eggs and fold in the beaten eggwhite at last to get a stiffer batter). and if you get lumps you need a finer sift or you have to sift twice. Have fun baking 💜 and I love your Videos 💜
A tip on folding (from a non-baker, so grains of salt)- fold in your dry ingredients a bit at a time, so they don't have the opportunity to get lumpy. And yes, you're right- I would be quite pleased to have either slice of cake
I really like the sweet, sweet chaos of your videos!! I also really appreciate that you're willing to work with non-dairy products and vegan alternatives, for me those products have given me new baking challenges and really brought the fun back, so I would love to see you experiment with it more in the future
100% on board with Baking with Layton: Redemption! Living for the chaos to be honest. The chill vibe along with the chaos is actually quite calming. (would also love a return of "lemony egg")
One of the things I don't like about working full-time from home now is that I don't bake as much anymore because I don't have an office breakroom to deposit my experiments on for grateful eaters. I am intrigued by this Oatly cream -- will have to seek it out!
Probably my favourite Baking with Layton ever, because we got to hear your thoughts around what you could do differently and the like. As a non-baker(because lazy), thats the kind of spark and passion that makes me wanna try it out! And I love the chaos, alongside perfectly timed clips alongside your explanation of what you're going to do. Looking forward to the next one!
I liked this! The energy you have, the wit and the self awareness makes your cooking videos so much more interesting than any other cooking channel i've seen (whether on youtube or tv)
1) Take a few spoons of the wet and fully mix in the dry (don't worry about knocking the air out) then fold THAT into the rest of the wet so you don't get dry pockets 2) You need a big Waitrose for cherries in kirsch
I love the slight chaos of these videos! it makes them more comforting! most other baking videos/shows have a major focus on the cool, calm and collected bake, which just leaves me getting stressed when I try one of their recipes and it doesn't go as calmly. Your videos however, are a real comfort because while, yes there is some chaos, they feel more real. I think you've already got a nice blend of 'Nigella's calm and comfort' and your chaos!
I just found your channel again and I'm absolutely delighted!! You're so naturally funny and your homemade, non-perfect baking is far more inspiring than any high polished content because a) it looks bomb and b) like stuff I'd be able to do as well. Nice video.
Ah yes, Baking with Layton, the ReDantion (please forgive me) Anyways, great video as always!! Would love to see more of these. As someone who knows fuck all about baking, having you bake multiple cakes in different ways and comparing them was genuinely insightful? Loved it!!
Holy moly I'm one of the original reviews! Read it back a few years ago after getting it twice for that Christmas. I just love it and need to make more recipes from it.
To help with the folding and the dry bits within: Try taking about three tablespoons worth of your wet and mix it well with the dry ingredients until there is no more dry. After you've ride that mixture of any dry bits, GENTLY fold that into the original wet. It deflates a bit less than the full dry on wet contact, but it takes a bit more patience.
I love this series and the cookbook too! I had, I guess, a very authentic Baking with Layton experience as I could not for the life of me get the lemon curd to set, and also I forgot to add cocoa powder to one of the cakes and had to try and whisk it in after it had already baked for a bit...
A Daniel J video on a Friday evening? What a treat! Also, a little bit of sugar in the cream is a must if you have to whisk it by hand, because it makes it go all fluffy faster! (English isn't my first language, and apparently I hardly know any baking lingo despite watching this for years...)
Of all the things to take away from this video, the main fact was the fact I had fear-derivative flashbacks to my Business studies GCSE, in which we covered the oat milk business. Yup.
I have loved your content for a very long time even when it "goes wrong" you still have fun trying & you understand that there's more to food then how it looks etc, you enjoy the journey, not afraid to experiment with your food which I find very hard to convince people to try new version of things so it's always a delight
I was surprised when you just chucked the sugar in with the cream from the start. I've always been told to partially whip the cream before sweetening or adding vanilla Lovely video, so fun to watch
Obviously we need redemptions for all the failed BwLs such as Deconstructed Carrot Cake (with a clusterf**k dipping sauce), grilled cake, and the first ever BwL where the Layton wasn't present for the second half of the video
I love your collaboration with Oatly! As for your question "You would eat that, right?", unfortunately the answer is no since you put eggs in both cakes and I am vegan. Would love to see vegan stuff made by you, but I'll also keep watching if you don't. You're just way too lovely to stop watching. :)
To be fair, you can't make a perfect Schwarzwälder Kirschtorte without chocolate shavings, so it was doomed from the start! The cakes look great tho, I'd happily eat both
Was quite surprised when Oat-ly came in. I spent years thinking I couldn't have dairy alternatives because there's something about soy milk that didn't sit well with me and I'm allergic to nuts too. I recently started having Oat-ly milk for hot choccies and been properly having cereal for the first time! I'm pretty excited with this video as I don't really get excited for cakes like this or other desserts cause cream seems to be everywhere yknow?
Hey Dan, do you still sell your book? I don't see it on the store, I was gonna finally grab myself a copy (I've been meaning too for ages and it's just slipped my mind)
I quite enjoy Dan making aesthetic mistakes but not food poisoning mistakes because anyone making stuff in their own kitchen will have the same experience rather than in professional baking shows where everything looks perfect and you want them to f*ck off
DANIEL J COMING THROUGH WITH THE SPONSORSHIP 🎉🥳
I’ll be honest, I like the chaos but I also like your specific brand of chill chaos. They’re no panic or mania, just chilling, messing about and seeing how it goes!
I mean this in the least creepy way but you are like that friend you don’t see often but whenever you hang out it feels like you never stopped talking. I appreciate you.
This is my exact parasocial relationship with Daniel too!
Same ngl
Now Chloe solo-bakes a Black Forest Gateau and you compare the two!
Ok so as a slow convert to non-dairy I’ve tried every single cream alternative there is and Oatly is by far the best, not for the taste (although it does taste great) but because it’s literally the only one that you can actually whip to the consistency you’d want on a cake. None of the others get anywhere near thick enough
Can it whip any thicker than it has done here? Curious if you wanted to get it to that really thick slightly overwhipped texture, how far you can take it
It doesn’t thicken as much as dairy cream, from my experience the Oatly stops before it gets to that nice firmness you get with dairy, but in fairness that’s probably a good thing because then you can’t overwhip it
Coconut cream whips better than any shop bought options I've tried
Daniel I’m BEGGING you to redo the “tiramisu inspired sponge sandwich cake” because the fact that you grilled it has haunted me for 7 years.
Dan: oh no why is there a river of juice?!
Also dan: uses a spoon to fork out the cherries
Great video Dan ❤
I appreciate the honesty that goes along with being sponsored. You're not just saying it's the best thing ever and you're appreciating that it works better in some circumstances than others.
Right, it’s refreshing!
I’m super excited about another slew of Baking with Layton videos. It’s like baking with a friend (or friends) and not having to wash the dishes. I actually think the failures- er, not-quite-as-expected outcomes - are part of what makes it fun. Or maybe it’s just reassuring because we all have those not-like-the-photo outcomes. But it can still be fun if it actually works….gives us hope, you know.
As a home baker myself, it's immensely comforting to see you still proud of bakes that aren't absolutely perfect. I would absolutely eat both, they look incredible
This ad gave such old-school TH-cam vibes (i.e. not just reading out a random ad read) and I am here for it!! Half expecting you to be sponsored by Krave next
The "you'd eat that!" felt mildy threatening 😂
baking with layton will forever be an absolute favee, hoping the grilled cake gets a chance at redemption in this series!!
How did people in the past bake by eye? I genuinely don't understand how baking sounds so simple but is actually so hard. Big respect to Daniel J for being honest about the ups and downs
Daniel J. Layton not cursing in the earlier part of the video to be sponsor safe then proceeding to curse in the latter part of the video. I adore this man.
I love chaos and comfort with dan
Love this. Love the chaos and love what you do Dan. Just really love watching your videos. Essays. Discussions. Baking pro. Baking chaos. All of it. I'll watch it all
my second favorite british baking show, 10/10 work
Keeping with theme and Chloe, would love a second trial of the grilled tiramisu cake if you please.
I enjoy seeing you experimenting with recipes to keep improving, much more useful to learn from than already perfect recipes. Also a lot of recipe books don't actually seem to test their recipes, which might explain why they don't work
As someone who always seems to slightly to extremely overwhip my cream this was validating.
I will now have to log onto good reads for the first time in ages and make that a four star cookbook reviewed by 3 people
The rant about that one pocket of flour that gets missed when you're mixing. I feel so seen! 🤣
remaking with layton
sorry regret that already
I DON’T THAT’S FABULOUS
@@DanLayton But ... Rebaking with Layton?
I, a German living in Germany, have never seen Cherries in Kirsch in any supermarket. I always thought they just expect u to soak them yourself. (Pointing out the German-ness just because of the back forest)
Love and support the sponsorship 🎉
dan talking about soaking the cakes and saying “whos ya daddy now” - keeping it brand safe as always
Layton's Corner of Cozy Chaos is such a vibe and I am here for it! 🥰
from someone that LOVES whisking: you have to whisk way longer. for each egg you need to whisk for at least 3min (or seperate the eggs and fold in the beaten eggwhite at last to get a stiffer batter). and if you get lumps you need a finer sift or you have to sift twice.
Have fun baking 💜 and I love your Videos 💜
A tip on folding (from a non-baker, so grains of salt)- fold in your dry ingredients a bit at a time, so they don't have the opportunity to get lumpy. And yes, you're right- I would be quite pleased to have either slice of cake
I really like the sweet, sweet chaos of your videos!! I also really appreciate that you're willing to work with non-dairy products and vegan alternatives, for me those products have given me new baking challenges and really brought the fun back, so I would love to see you experiment with it more in the future
100% on board with Baking with Layton: Redemption! Living for the chaos to be honest. The chill vibe along with the chaos is actually quite calming.
(would also love a return of "lemony egg")
I usually use dairy free yoghurt as my cream alternative (in meals not desserts). Might try Oatly cream instead now and see how it plays out
One of the things I don't like about working full-time from home now is that I don't bake as much anymore because I don't have an office breakroom to deposit my experiments on for grateful eaters. I am intrigued by this Oatly cream -- will have to seek it out!
Probably my favourite Baking with Layton ever, because we got to hear your thoughts around what you could do differently and the like. As a non-baker(because lazy), thats the kind of spark and passion that makes me wanna try it out! And I love the chaos, alongside perfectly timed clips alongside your explanation of what you're going to do. Looking forward to the next one!
I am yet to perfect the Black Forest gateau too - and I’m a food teacher! Help us both!
Maybe it can’t be done????
yes, layton of the daniel j variety, you are right. i would want to eat both of those cakes
I liked this! The energy you have, the wit and the self awareness makes your cooking videos so much more interesting than any other cooking channel i've seen (whether on youtube or tv)
1) Take a few spoons of the wet and fully mix in the dry (don't worry about knocking the air out) then fold THAT into the rest of the wet so you don't get dry pockets
2) You need a big Waitrose for cherries in kirsch
I love the slight chaos of these videos! it makes them more comforting! most other baking videos/shows have a major focus on the cool, calm and collected bake, which just leaves me getting stressed when I try one of their recipes and it doesn't go as calmly. Your videos however, are a real comfort because while, yes there is some chaos, they feel more real. I think you've already got a nice blend of 'Nigella's calm and comfort' and your chaos!
I just found your channel again and I'm absolutely delighted!! You're so naturally funny and your homemade, non-perfect baking is far more inspiring than any high polished content because a) it looks bomb and b) like stuff I'd be able to do as well. Nice video.
Ah yes, Baking with Layton, the ReDantion (please forgive me)
Anyways, great video as always!! Would love to see more of these. As someone who knows fuck all about baking, having you bake multiple cakes in different ways and comparing them was genuinely insightful? Loved it!!
I'd love an old-school GBBO history segment on what you're making that episode :)
Holy moly I'm one of the original reviews! Read it back a few years ago after getting it twice for that Christmas. I just love it and need to make more recipes from it.
the return of
Baking With Layton, Also Daniel J Is Here
To help with the folding and the dry bits within:
Try taking about three tablespoons worth of your wet and mix it well with the dry ingredients until there is no more dry. After you've ride that mixture of any dry bits, GENTLY fold that into the original wet. It deflates a bit less than the full dry on wet contact, but it takes a bit more patience.
Oatly sponsorship for your baking series I am living for it.
I think we need a second try at the cake you made with Hazel. "We need to present it!"
I hear myself saying that in my dreams
I love this series and the cookbook too! I had, I guess, a very authentic Baking with Layton experience as I could not for the life of me get the lemon curd to set, and also I forgot to add cocoa powder to one of the cakes and had to try and whisk it in after it had already baked for a bit...
Enjoying the technique comparison, more of this please. I also enjoyed being reminded of Schitts Creek in the folding section of the video.
A Daniel J video on a Friday evening? What a treat!
Also, a little bit of sugar in the cream is a must if you have to whisk it by hand, because it makes it go all fluffy faster! (English isn't my first language, and apparently I hardly know any baking lingo despite watching this for years...)
Redemption for the Christmas bakes!!!
Tesco do Black Cherries with Kirsch, in case Redemption/Redemption ever happens. (Loved the Hulk Hogan "Jam that jam" reference!)
Jam that Jam! They said the thing! Also "HARD CLAIM" brought me here 😛
Chloe Dungate deserved better! Also this is really nicely shot and you look lovely
That looked like it turned out lovely! I've got a craving for it now, so maybe it came out a little /too/ well
I would literally watch you make this same thing every week
I love when you bake, it gives a lovely background to you speaking
I’m loving this style of video and chaos and nigella is definitely your brand but it works perfectly honestly
Of all the things to take away from this video, the main fact was the fact I had fear-derivative flashbacks to my Business studies GCSE, in which we covered the oat milk business. Yup.
Jam that Jam 😄
I have loved your content for a very long time even when it "goes wrong" you still have fun trying & you understand that there's more to food then how it looks etc, you enjoy the journey, not afraid to experiment with your food which I find very hard to convince people to try new version of things so it's always a delight
Though I love Baking with Layton of course, I also love a chill baking time with Daniel J like this
okay I saw the spoiler in the title, but I still believed that you would pull through and bring the most successful execution yet
I was surprised when you just chucked the sugar in with the cream from the start. I've always been told to partially whip the cream before sweetening or adding vanilla
Lovely video, so fun to watch
"jammed that jam"... I see what you did there Dan... I know that reference.
Have always loved Baking with Layton, definitely more of this please ❤ Love the chaos, and honestly already find it calming.
"proper official swag" is how I shall now refer to all my adult life choices
baking with layton bread dead redemption
Can confirm, I would eat both. Nice work. What about a reconstructed deconstructed Carrot cake and Dipping Sauce? Return of the Lucy Moon?
I talk to myself as I bake too, this looks like so much fun to film
Obviously we need redemptions for all the failed BwLs such as Deconstructed Carrot Cake (with a clusterf**k dipping sauce), grilled cake, and the first ever BwL where the Layton wasn't present for the second half of the video
Loved this video! A remake of your pavlova would be very enjoyable to watch I think :)))
Chaos all the way please.
Dodie lemon birthday cake from ages back that was chaos from start to finish and was 10/10 the best video would be an excellent cake to do again
I like how every time your hand hits the desk it booms a bit like an 808 bass drum.
love this video! definitely will watch another remake of one of your bakes
Dan, aggressively: "YOU WOULD EAT THIS!"
Me, who hates cherries: "Y-yeah...sure would...definitely...yep!"
you know it’s going to be a good day when a new baking with layton is out !!
I love your collaboration with Oatly! As for your question "You would eat that, right?", unfortunately the answer is no since you put eggs in both cakes and I am vegan. Would love to see vegan stuff made by you, but I'll also keep watching if you don't. You're just way too lovely to stop watching. :)
i love this series! i'd love to see more baking alternatives (you rock DJL)
You know we love the chaos
To be fair, you can't make a perfect Schwarzwälder Kirschtorte without chocolate shavings, so it was doomed from the start! The cakes look great tho, I'd happily eat both
i support this greatly thank u dan
Was quite surprised when Oat-ly came in. I spent years thinking I couldn't have dairy alternatives because there's something about soy milk that didn't sit well with me and I'm allergic to nuts too. I recently started having Oat-ly milk for hot choccies and been properly having cereal for the first time! I'm pretty excited with this video as I don't really get excited for cakes like this or other desserts cause cream seems to be everywhere yknow?
11:10 - All 9 of us wrestling fans down here appreciated that ❤
Hey Dan, do you still sell your book? I don't see it on the store, I was gonna finally grab myself a copy (I've been meaning too for ages and it's just slipped my mind)
Sliding in for a quick comment to hopefully boost this video 😎 Really enjoying your baking videos ❤️
I need a gif or short (or both) of “This was uploaded to be my redemption, but pilots never go the way they are supposed to” 😅
literally begging you to bring back reb to redeem the legacy of “the one with courgettes in…and chocolate chips”
I quite enjoy Dan making aesthetic mistakes but not food poisoning mistakes because anyone making stuff in their own kitchen will have the same experience rather than in professional baking shows where everything looks perfect and you want them to f*ck off
Love this. Looking forward to Baking with Layton Redemption Redemption: Daniels Version
OH MY GOD I SHOULD CALL THEM DAN’S VERSION
I mean… a non-grilled tiramisu cake would be nice 😂
I love these videos you definitely have the witty and charming vibe like nigella please make more! 😊
Also didn’t you meet nigella at a book launch? 🤔
I love this so so much
omg that disaster montage. iconic.
Loved this episode
Vanilla flavoured cweam ftw
I think mouthfeel is a term in winetasting (?) and then Contrapoints popularized it by using it to talk about oral s3x I think :')
cake 👍
LOVE THIS!!!
honestly i just want more baking :))