Can't stress enough how much I appreciate that they leave Claire's struggles in, just to emphasize which parts might be tricky and might require some extra attention
It's such a joy to watch. It always annoyed me on TV shows how the chef always seems to stress how easy everything is, and it won't take any time to do (and then they cut, leaving out all the hard steps and mistakes). Here you get to witness baking as a labour of love where you have to take a scientific approach to solving unexpected errors.
@PeaceSeeker049 Came here to say just this. Cake pops are also a good way to use a cake with problems like being dropped, or stuck to the pan, etc. Whomever invented cake pops was genius.
lmao at Claire trying to be casual about technical terms. "...before you put on your final layer of icing .... frosting... What's the difference? It's frosting." I love these videos, and have learned so much!
For the Dorito powder she could use maltodextrin - you can buy that online - and blitz it in a food processor with the desired flavour. It would be a bit artificial, but not near as bad as the original
Just frost your cake with butter/cheese powder then. Possibly substitute a quarter to a third of your flour for fine corn meal. ??? (Doritos corn bread cake!?) Probably be fine.
2 things I want to ask 1) what can you do with the scraps? I've heard cake pops, but are there other things? 2) after the 5th episode will you release the recipes for the three cakes on the website? I'm legit thinking of making the coconut cake Edit: 1 more thing. I know this is a simple question, but anyways, because the cakes were not recent you added more soak, I'm guessing if you make the cake and layer it on the same day, you only go once around with the soak, correct?
(For q1) Honestly I know this could be weird But I use a blender to blend them into fine small pieces and I use them when i want to deep fry something (I use them to replace panko, or bread crumbs) But I guess even when I do this, i don't recommend it. Cause it would, most of the time, burn quicker than panko/bread crumbs
I love this series and the fact that they show what would go wrong if you choose to skips some steps. Love this! P.S. You should totally recreate Doritos. Great suggestion Brad!
How dare them tease us about _Gourmet chef attempts..._ This 👏 is 👏 baking 👏 school. By the way, is this it? Will you guys be uploading more videos? Personally I like these ones more. They're more doable in my case.
I've been making the Burnt Cheesecake they posted a couple weeks back. Literally have one in the oven right now. It may be the easiest cheesecake I've ever made and it tastes great! No crumb base to pre-bake, no fear of burning the cake; plus, Molly is a pretty fun host to watch too!
That's literally the easiest thing to fix. Just add less sugar, seriously. Baklava is delicious. And once you get used to phyllo dough (spelling?) It's not that difficult. I'd love to hear ba's tips.
The cake leveler thing is probably really useful for people who have issues with fine movement control. I would encourage everyone to think about that with the gadgets that seem “useless” to most people
@@adbreon If you do own a large enough knife, there are safer gadgets that clip to your blade so it stays at the same height, they're probably easier to store too.
You guys should start a series in which you are given mystery ingredients that don't really go together and each of you has to create a dish using all of the ingredients. That would be so cool!
I had an awful, very stressful day at work today and the only thing easing my heart is watching this episode of baking school with Claire. It brings me so much joy it's hard to explain.
A cake leveler turned out to have even more of an impact on my cake game than a stand mixer tbh. I guess I just have strong arms but no spatial reasoning
This is a pretty informative series. I don't know when I'll ever make a cake like that, probably never, but I definitely feel like I'm ready if the need arises!
I prefer to garrote my cakes. I score it like she does then using a strong piece of thread I wrap it around the cake criss crossing the ends and pull until it's through the whole thing.
@@sarahemilybrock6387 It works great. Just score the cake first like Claire does and line the string up with the score lines and you shouldn't have an issue.
Yup I agree, it would've been nice to see that option too, and what kind of thread works better! It seems easier to me than torting it with a knife, too
@@tikkabutter Most places suggest unflavored dental floss. I just cut off a length from a spool of heavy duty sewing thread I already had and it worked perfectly.
I love seeing the segments that show you what happens if you don't do a particular step, really helps with understanding why things are done the way they are.
Claire's teaching is so American - that's a compliment. The goal is stated, the different scenarios are differentiated (yellow/white/oil based cakes), the steps are clear. This frees to baker to pay close attention to the spots where judgement is required - the temperature of the ingredients, the amount of air in the frosting, the intensity of raspberry vs. orange oil, etc. The result is that I feel I cold do this - self motivated.
When I make two-layer cakes, I usually use a dinner plate as the "stand", which has a nice indent to hold the first cake dome-side down. The second cake goes dome-side up, so there are two flat bottoms for nice a even layer of frosting. :)
This series literally couldn't have come out at the more perfect time. I'm making my first layer cake for my brother's birthday this weekend and I have learned SO MUCH. THANK YOU CLAIRE!!!
I have to wonder how many layers Claire actually had to bake to complete all 5 lessons. My birthday is next week and I want to try to make the carrot cake!
It's been like this in all the cake videos. It's a shame really. I'm guessing some necessary parts were recorded with shoddy audio and at this point there's not much that can be done to fix it.
Honestlyyy y’all need to chill. They’re filming in a big kitchen where there are other people cooking and talking. You’re still able to learn everything you need to from these videos.
yes! this series is such a lovely crash course on how to make layered cakes! excited for episode 5 to roll out so that i can make one! now to decide what filling/cake/frosting combo i should try
@@Elina-pn3mv there's this weird thing called cupcakes, you might have heard of them. But then again you're a baby and that's too much cake for you apparently.
Claire, I absolutely love your videos. You are so much fun and so knowledgeable. Ty for making me a better baker. You're a total rockstar in the kitchen! Much love! ❤🥧🍰⭐
overjoyed claire was given the reponsibility to undertake these in-depth demonstrations. phantasmagorical!! intead of: expert chef attempts to manufacture PEZ, we see claire throwing it down in the kitchen- complete with troubleshooting tips. thanx BA
If you use a wet cake baking wrap, the cake bakes leveled, no dome, no need to cut. Also, there are serrated cake cutters that level with the table and no need to eyeball. Thanks, Preppy Kitchen!
Your all three cakes seem pure love to me... And they seek complete indulgence... I wish I could bake them as good as u do... Anyways, ur all videos are extremely informative.. I love the explanation of how things might go wrong and how to avoid those mistakes.. This is all one needs to know before making that delicious cake. Lots of good wishes to u, Claire.. Take care
I can't wait for the next episode! I love how Claire goes through all the what ifs, if you didn't use the skills and tricks she mentioned. I'm also looking forward to more episodes of BA Baking School! :)
Can't stress enough how much I appreciate that they leave Claire's struggles in, just to emphasize which parts might be tricky and might require some extra attention
And the little recoveries when things don't go perfectly.
Those are _so_ important because mistakes will happen.
Ikr? It makes the series seem more real and not too perfect
It's such a joy to watch. It always annoyed me on TV shows how the chef always seems to stress how easy everything is, and it won't take any time to do (and then they cut, leaving out all the hard steps and mistakes). Here you get to witness baking as a labour of love where you have to take a scientific approach to solving unexpected errors.
Great point! I love Claire and her videos, she encourages me ❤️❤️
Agreed! Love it!
Claire can't temper chocolate but she can temper our hearts.
I appreciate this
So you're saying she hardens your heart?
I would think you meant the opposite.
So they snap nice and cleanly?
@@1HeartCell
You know, what really sucks is the fact that 371 other people don't know what the hell the word temper means either. 😔
Robert Pruitt I think this comment is referencing the *process* of tempering (warming), rather than the result.
A bakery in my hometown calls the domed offcuts "crumb bums" and sells them for people to eat with a little cup of frosting. :D
That is an amazing ability to monetize every last scrap.
Smart cookie.
recoil53 it also reduces food waste!
@PeaceSeeker049 Came here to say just this. Cake pops are also a good way to use a cake with problems like being dropped, or stuck to the pan, etc. Whomever invented cake pops was genius.
Ashes, Ashes this is probably how cake pops were invented, somebody’s cake got stuck and they tried to not throw out the entire cake(;
Pop Tarts and Doritos....
YES!! I second what she said. Especially PopTarts.
Paula Camille Villaruel I’ve had homemade pop tarts and they’re amazing 😍
I told myself that 3 years ago. Still no oven 😅
Gourmet-Pocky seems like a thing that would be amazing to do ! Because theres so many possibilities for favouring....
Paula Camille Villaruel yessss
Looooove this series. Would be awesome to expand the "Baking School" series to include things like macarons, mousse cakes, and other pastries!
Croissants.
Yes definitely would love that!
if BA was a college I'd want Claire to be my faculty advisor. That said, I would take all of my senior skip classes with Brad.
i dunno claire, that serrated knife looks pretty big to me
I dun know why I read this in Brad’s voice lol
I think she meant it doesn't have to be big, but... it does. It really does. You'll hate yourself if you try to cut with, like, a 5" serrated knife.
Literally holding a small sword
Should have corrected by saying "just make sure it's longer than the cake"
"not really large" it is compared to the one I have! lol
I feel like Claire gives good hugs.
Just to be sure, I'd better go and test that theory... for science.
Sofia M I see it
You know her hugs would be so warm and full of love
❤️
oh absolutely
I love Brad’s absolute belief in Claire’s abilities. He is almost an audience insert.
that's her emotional support brad.
lmao at Claire trying to be casual about technical terms.
"...before you put on your final layer of icing .... frosting... What's the difference? It's frosting."
I love these videos, and have learned so much!
i thought that part was so cute lol
Haha 😂 I noticed that too!
OMG! Frosting is sold in tins and it tastes horrible. Icing is the domain of professionals. Sista, straighten up and fly right.
I'm all for doritos from scratch! If anyone can do it, Claire can!
That coconut cake is calling my name, I'll definitely be making that one soon!
Mischa Minxx oooo coconut cake is amazing 😍
Lollipops olo ml
For the Dorito powder she could use maltodextrin - you can buy that online - and blitz it in a food processor with the desired flavour. It would be a bit artificial, but not near as bad as the original
@@rankaK She did that for Cheetos
@Mischa Minxx The birthday cake, is calling to me.
I came excited for a cake video, but now I'm disappointed it's not a Doritos video.
Matt Nedostup sameee
Greedy you
Just frost your cake with butter/cheese powder then.
Possibly substitute a quarter to a third of your flour for fine corn meal.
???
(Doritos corn bread cake!?)
Probably be fine.
yeah dont miss out on the recent episode of gourmet makes
I just watch her Doritos video!
"can you describe what's going on here"
"I don't wanna talk about it!" - a Big Mood
Today just got better. Starting off with a BA vid with Claire! Plus a Doritos vid would be awesome!!!
"Every cake is beautiful in it's imperfections"
Everything Claire makes looks perfect though.. 😂
CLAIRE MAKES GOURMET KRISPY KREME PLS!!! SHE GOTTA TEACH US HOW TO MAKE THE ORIGINAL GLAZE FLUFFY DONUT!
Not that I wouldn't also love that but just fyi, Tasty just released a video on that today if you're interested.
I hate cake-based doughnuts. Bread doughnuts are the best.
@@fakecubed You mean yeast vs. non-yeast dough?
Make sure the hot light is on
Good news! They've done those now.
0:00 I'm not falling for that one.
POP. ROCKS.
Learned more from this than a
Whole semester of baking class at culinary school.
Wow really? What school did you go to?? LOL
Since you went to a culinary school, I just had a question. Can we not use frosting as a filling? Instead of making a separate filling?
2 things I want to ask
1) what can you do with the scraps? I've heard cake pops, but are there other things?
2) after the 5th episode will you release the recipes for the three cakes on the website? I'm legit thinking of making the coconut cake
Edit: 1 more thing. I know this is a simple question, but anyways, because the cakes were not recent you added more soak, I'm guessing if you make the cake and layer it on the same day, you only go once around with the soak, correct?
(For q1)
Honestly I know this could be weird
But I use a blender to blend them into fine small pieces and I use them when i want to deep fry something
(I use them to replace panko, or bread crumbs)
But I guess even when I do this, i don't recommend it. Cause it would, most of the time, burn quicker than panko/bread crumbs
you could use the extra cake to make trifle
@@br0dy32 that sounds like a good idea.
Eat it or make super small cakes with them by using a round cookie cutter
@@jenny9343 I didn't mention the obvious. Eat it for "testing", no one will know. Lol
I love this series and the fact that they show what would go wrong if you choose to skips some steps. Love this!
P.S. You should totally recreate Doritos. Great suggestion Brad!
Claire if you want to know how to make the powder for Doritos just watch SortedFood's video on flavoring chips 😄
That's cheating 😂
@@ebonyonce how? They made personalised flavors and Claire is always watching videos to understand more about watch she makes.
@@batel09az I mean does it count if it doesn't make her cry? (jk)
How dare them tease us about _Gourmet chef attempts..._
This 👏 is 👏 baking 👏 school.
By the way, is this it? Will you guys be uploading more videos? Personally I like these ones more. They're more doable in my case.
I get what you mean, cus while we all have spatulas and knives, less than 1% of us will have a dehydrater just laying around at home 😂😂😂
@@gabb5 And, on episode 5, they'll be like _time to undust the dehydrator_ 😂😂
yeah one more video for cake baking school then they'll have other baking school seasons that focuses on different pastries/baked treats
Hahaha! Yes, that was a clever teaser.
I've been making the Burnt Cheesecake they posted a couple weeks back. Literally have one in the oven right now. It may be the easiest cheesecake I've ever made and it tastes great! No crumb base to pre-bake, no fear of burning the cake; plus, Molly is a pretty fun host to watch too!
Claire says that carrot cake could feed 20 people but like... I feel like I could demolish it myself. Feckin love carrot cake.
I love to bake but I don't do it often because every time I pass by it I have to have a piece. I cannot let cake have peace.
My wife got me a triple layer carrot cake for my birthday one year. It was great.
Carrot cake is everythingggg
Did you even see the size of that thing though? Imagine fitting all of that inside your stomach
@@RyRyTheBassGuy So what did your wife eat? :D
Pls make baklava, that’d be so cool to watch!
baklava is disgustingly sweet. Like most sweet dishes from that part of the world.
Dude, yes! Baklava and Pasteis de Nata please
@@wupme thats not true, you have probably tried one with corn syrup, the authentic one doesn't have fake sugar and is really good
@@wupme If the ones you've tasted were too sweet, then you haven't tasted the real stuff. And what a nice generalisation, just lovely
That's literally the easiest thing to fix. Just add less sugar, seriously. Baklava is delicious. And once you get used to phyllo dough (spelling?) It's not that difficult. I'd love to hear ba's tips.
Clair is such a great instructor. Keep her doing instructional series!! I love these.
I soooo appreciate that you've included visuals of what will happen if you skip a step.
The cake leveler thing is probably really useful for people who have issues with fine movement control. I would encourage everyone to think about that with the gadgets that seem “useless” to most people
good point.
It’s actually more dangerous than using a knife as it’s quite difficult to control, so not really likely to be used as an adaptive device.
@@adbreon If you do own a large enough knife, there are safer gadgets that clip to your blade so it stays at the same height, they're probably easier to store too.
Cant believe im getting a baking masterclass for free. Claire's the mvp
The editors left that in doritos bit in so would all corral together to demand a doritos video from Claire. Well done.
Seven Everywhere and it worked!!!
She just did the Dorito’s on gourmet makes
I dont care that much about cakes but I love this woman so I happily watched the whole thing
I've been watching claire on ba back to back now. She's been working really hard on difficult projects 😂 hang in there claire
Who knew it was possible to watch 50+ Videos in under 24 hours?
Anyone else adore Claire? I feel like she is always internally excited.
You guys should start a series in which you are given mystery ingredients that don't really go together and each of you has to create a dish using all of the ingredients. That would be so cool!
Sorted!
That's a show called Chopped on Food Network.
I have no interest in baking cakes. Yet I am riveted by anything Claire does. She is learned, but never talks down to anyone. A balm, she is.
I know I would never bake a cake in my life time but I can’t skip Claire vids as soon they are uploaded ❤️
I had an awful, very stressful day at work today and the only thing easing my heart is watching this episode of baking school with Claire. It brings me so much joy it's hard to explain.
A cake leveler turned out to have even more of an impact on my cake game than a stand mixer tbh. I guess I just have strong arms but no spatial reasoning
Clare and Brad's show pls?
Are they a couple btw?
@@TheWitchvortex No, Brad is married to somebody else.
This is a pretty informative series. I don't know when I'll ever make a cake like that, probably never, but I definitely feel like I'm ready if the need arises!
I could watch you all day. I love what you do. Great Teacher
I prefer to garrote my cakes. I score it like she does then using a strong piece of thread I wrap it around the cake criss crossing the ends and pull until it's through the whole thing.
Does it cut through evenly?? I’d be worried about it cutting unevenly
@@sarahemilybrock6387 It works great. Just score the cake first like Claire does and line the string up with the score lines and you shouldn't have an issue.
Yup I agree, it would've been nice to see that option too, and what kind of thread works better! It seems easier to me than torting it with a knife, too
@@tikkabutter Most places suggest unflavored dental floss. I just cut off a length from a spool of heavy duty sewing thread I already had and it worked perfectly.
truly abominable
I love seeing the segments that show you what happens if you don't do a particular step, really helps with understanding why things are done the way they are.
When will be able to get our hands on these recipes ?!?! I need all of them esp that coconut cake
Seriously one of the best series and tutorials ever! Thanks BA and Claire. You’re truly BA. 👍🏽
Pls do M&M'S, Mentos and Raffaello Chocolates or Lindt Lindor Chocolate.
That would be amazing!
Claire's teaching is so American - that's a compliment. The goal is stated, the different scenarios are differentiated (yellow/white/oil based cakes), the steps are clear. This frees to baker to pay close attention to the spots where judgement is required - the temperature of the ingredients, the amount of air in the frosting, the intensity of raspberry vs. orange oil, etc. The result is that I feel I cold do this - self motivated.
When I make two-layer cakes, I usually use a dinner plate as the "stand", which has a nice indent to hold the first cake dome-side down. The second cake goes dome-side up, so there are two flat bottoms for nice a even layer of frosting. :)
Since you have an experience in baking cakes. Can we not use frosting as a filling? Do we need to make a separate filling?
@@SCRUMPTIOUS-MEALS I'd say you can put whatever you want between the layers, but I usually just use frosting, easy peasy. 😊👍
I love when they cut to showing us what happens when you mess up and alternatives. That’s what other shows never show you !
ClaireTV = Highlight of the Day... learning SO MUCH!
This series literally couldn't have come out at the more perfect time. I'm making my first layer cake for my brother's birthday this weekend and I have learned SO MUCH. THANK YOU CLAIRE!!!
I would watch Claire boil water tbh, I love her so much
I’m obsessed with this series Claire. Keep up the great work 👩🏻🍳
😊😊👍🏻 Loving this series. It would be soo cool to do a “pop up” subscriber tasting! 🤗
I have my MetroCard ready for that. 😂
Claire, where's lesson 5? This series is FAB-U-LUSSS!!!
17:30 Brad is taking his life into his hands in this one lmao
😂😂😂 Yep, but it's Brad.
Claire is an absolute artist.
Claire: pulls out a serrated machete
Also Claire: "well it's not really that big"
As goofy and fun the test kitchen team is I do like being reminded how talented everyone is. These cakes look so good!
I have to wonder how many layers Claire actually had to bake to complete all 5 lessons. My birthday is next week and I want to try to make the carrot cake!
These series is soooo good! I’m a new baker and I feel super excited to try these techniques!
Great videos -- but the inconsistent audio quality is driving me nuts.
I thought I was the only one to notice that. It sounds like Claire is inside a plastic bag or something.
It's been like this in all the cake videos. It's a shame really. I'm guessing some necessary parts were recorded with shoddy audio and at this point there's not much that can be done to fix it.
Hopefully by the fifth episode the audio technician learns to make an audio.
Honestlyyy y’all need to chill. They’re filming in a big kitchen where there are other people cooking and talking. You’re still able to learn everything you need to from these videos.
I was so hoping for frosting and decorating today, bummer. But now I'm excited because we'll have another whole ep about it 😁
I think Claire needs a well-deserved break lmao
Not until after she does Pop Rocks.
@@recoil53 and doritos.
One of my fav series you’ve done. I’m an avid baker so I’m learning lots of tricks here!
Claire is the true Cake Boss, sorry Buddy
Avery The Cuban-American Ohhhhh snap!
I thought you only watched theme park and Disney videos!
Brad: Claire, you seem upset
me: Aw,Claire, don't be crustfallen.
yes! this series is such a lovely crash course on how to make layered cakes! excited for episode 5 to roll out so that i can make one! now to decide what filling/cake/frosting combo i should try
Claire, how do you feel about cake pops? Considering how much cake scraps are produced from leveling the surface, a lot of cake pops could be made!
What is she five? What's the point of cake pops? Unless you're under 5 years old, or at Starbucks there's really no need for them.
@@givememore4free ? The point is that the scraps don't go to waste. I don't see what's wrong with cake pops? They taste good so why not.
@@Elina-pn3mv You get it!!!!!
@@Elina-pn3mv there's this weird thing called cupcakes, you might have heard of them. But then again you're a baby and that's too much cake for you apparently.
@@givememore4free You can't make cupcakes out of already baked scraps...
Claire, I absolutely love your videos. You are so much fun and so knowledgeable. Ty for making me a better baker. You're a total rockstar in the kitchen! Much love! ❤🥧🍰⭐
i would like to suggest making sour straws, butterfingers, or cheeto puffs!
overjoyed claire was given the reponsibility to undertake these in-depth demonstrations. phantasmagorical!! intead of: expert chef attempts to manufacture PEZ, we see claire throwing it down in the kitchen- complete with troubleshooting tips. thanx BA
I really want to see Claire make the most ridiculous cake
Like something from cake boss
Please don't let this series end
I don't plan to make these
But just watching makes me very happy
If you use a wet cake baking wrap, the cake bakes leveled, no dome, no need to cut. Also, there are serrated cake cutters that level with the table and no need to eyeball. Thanks, Preppy Kitchen!
When you smile your eyes smile with your mouth. It’s perfect ❤️
Anyone else get distracted by who's behind Claire?
I'm like, oooh is that Andy? Damn he look FINE in a hat.
I see a jk fan
I’d love it if Claire could demonstrate how to make Black Forest cake!
Nobody:
Claire: CRESTFALLEN
I was hoping someone enjoyed that as much as I did.... (assuming you enjoyed it).
i was so happy she used that word, its a good one!
Your all three cakes seem pure love to me... And they seek complete indulgence... I wish I could bake them as good as u do... Anyways, ur all videos are extremely informative.. I love the explanation of how things might go wrong and how to avoid those mistakes.. This is all one needs to know before making that delicious cake. Lots of good wishes to u, Claire.. Take care
does anyone else want a gourmet dorito now
I'm glad that i know all the step because i love watching How To Cake It videos 😂😂😂. I'm here for Claire 😁.
First time seeing someone using a spirit level app on a cake lol
Grossed me out knowing how dirty phones can get
@@BigYerb That's why there was plastic wrap between cake and phone
I can't wait for the next episode! I love how Claire goes through all the what ifs, if you didn't use the skills and tricks she mentioned. I'm also looking forward to more episodes of BA Baking School! :)
OMG Doritos !!!
Claire's laugh at the end watered my crops. She is AMAZING.
I came here just to comment that Claire's baking series should be called "Confection Perfection" bye
My Grammy taught me baking and I'm happy she did that.. Claire's personality reminds me of her
I would love to see claire try to make tic tacs lol
Loved hearing the word "crestfallen".
I wanted to hear Andy’s definition of “torting” NOT pertaining to cake. Why’d Claire cut him off?
"Hey, this is a family show" - Brad Leone
givememore4free *leone
@@wentzlet fixed it, thanks
Please refer urban dictionary, to those who do not know it. The descriptions are vivid.
givememore4free no problem :)
See Claire makes frosting a cake look so easy.
It's episode 4 and we haven't yet figured out the kitchen mic setup sounds like I'm underwater..
I love every episode that Claire's in, she's the best!!
Coffee Crisp for all your Canadian viewers!! 🙋🏼♀️🇨🇦❤️
The anticipation, the excitement for the completion of the carrot cake is, simply, OFF THE CHARTS!
Gourmet Makes: Doritos and Pop Rocks, please!
Thank you for always explaining with kindness!
I'm just as hyped for this as most people are for GoT :D
I absolutely love this show. Everyone is awesome.
Kinda mad the video description didn't say "they will succrumb to a multi-layer cake"...