you burnt the sugar. as i was watching i was like OH NO when you put the apples in because the caramel was already burnt. that's where the awful bitter flavors are coming from.
The choc mint "cake" collapsed because it's a torte rather than an actual cake per se. You have to cook it then turn your oven off and let it cool 80% in the oven to reduce the collapse. So best to cook in the evening and leave overnight if you want to maintain height. Also adding a baking pan on the rack above allows the cake to rise more evenly without becoming dark on the edges or cracking. Don't ask me how it just works.
@@ferrosplice8460 it's not a pavlova thanks mate it's closer to a torte or souffle. Pavlova is basically just egg whites, sugar and vanilla nothing else
I seriously cannot understand videos like Gordon's where the title makes it seem like this is meant for you to make, but they don't give you a recipe. I get that some people just like to watch those, but like come on man don't show me food if I can't have it.
As others have mentioned already, the recipes can be located through google or are otherwise in his books if you’re willing to look around. But the way he does that almost reminds me of one of the more famous French cookbooks from old times, which essentially doesn’t give you any measurements or even baking temperatures or cook times, just gives you written descriptions of what should be in the dish and how. It’s less to inspire you to make that specific dish, yet more to inspire you to take what you’ve learned to try and make the dish the way you would interpret it, in a way. I doubt that his intent - he probably just wants people to buy the book - but I can be an idealist if I want to
@@dcd1359 if you use some water to prevent the sugar from burning, you will not "dilute" the sugar, the water will just evaporate; yet it'll prevent the sugar from burning.
The unpleasant taste is probably from the burnt caramel. I've made it before where it looked like that and tasted nasty! Had to bin it and start again.
6:11 the bitterness might be because the sugar was burnt, making dry caramel is really difficult, so alot of people (even professionals) add water at the start, it'll all dissolve anyway
The puffing up and cracking thing seems kind of like a signature in British cuisine so its not really something to fix more than its something to embrace. Take yorkshire pudding for example and there are many more!!
I thought the cracking was from too high temperatures, but in this case it could also just be the sugar from the recipe making a 'skin' on top and cracking? Either way it never concerned me as long as it tasted good
@@ArchangelShine it very well could be im not a British cuisine expert but I have noticed that the cracking is in alot of things made in Britain. But I agree with you, along as it tastes good ita good with me!
If the egg is really fresh like freshly harvested a few hours previously the shell is so hard to break that i had to throw eggs too just to break them because if you use anything with sharp edges like fork or knives, the yolks tend to break as well because of the force you need to break the shell. Just speaking from my experience
David I’ve been so back and forth between depressed and okay and every single one of your videos makes me so happy. I feel better when I watch 💜💞 thank you so much, ik it’s just baking but it still makes me happier
Hey, four 4! And anyone who's reading the reply section of this comment. If you're feeling down right now: I wanna tell you something! I don't know if you'll trust some random person on the internet. But trust me when I say that I care for you. Have this cupcake to prove it! 🧁 Now go find a mirror. Quickly! Quickly! Look at the mirror and smile. STOP!!! Now keep going. Don't you see how nice you look when you smile? Have a cookie as a reward! 🍪 Take a deep breath in. Let it out. Keep going. Whenever you feel down, this random internet person will always be here. I love you a lot, even if I don't know you that much. Know that I'm here!
In baking, measuring things out in grams or ounces is definitely the way to go rather than measuring in freaking cups, honestly. The puffing and deflating can be either because you didn't mix everything well or the temperature of your oven OR your cake had way to much air in (which is most likely in your case, because of the whipped eggs)
Eh, I think they both have their uses. I use both forms of measurement in my kitchen. Heck, I even have in between forms of measurement where there are cups measured in approximate grams or mls. This is just because I keep the recipe I’m using in mind - just like there’s a high risk of messing up your measurements if you convert your grams into cups, since you can’t guarantee how much you fill the cup will meet the measurements they got, but also it’s difficult to convert cups back into grams since you can’t guarantee that measurement conversion is based on a packed or a loose cup. I’ve definitely had recipes flop on both ends where the issue was just the conversion, because I thought I was working smarter not harder by converting the measurements 😂
stockart whiteman there’s actually something where can search up online where you can put a measurement and an ingredient and convert it from grams to cups it works lmao
Karen Jimenez it was a pavlova it’s supposed to crack 👁👄👁 and not everybody has a kitchen scale, and i just made a bread recipe that was in grams converted to cups and was pretty precise about it, they were perfect. Gone in 5 minutes with everyone begging for more
That last one is very similar to Richard Sax’s Cloud Cake! Basically a chocolate soufflé that you allow to cool and fall and filled with whipped cream. I make that one all the time and it really is delightful.
The puffing up part. Try to cook it in a water bath to ensure the inside cooks while the outside cooks! Or try cake strips. They are cloth strips you soak in water and put around your cake pans.
Granitas are often used as palate cleansers and are FABULOUS! One of my favorites is a rose mint that you can make by brewing a strong rose mint tea instead of the lemon juice.
I agree with this. You might want to turn the oven off, crack the oven door slightly and let the cake sit in the oven for at least 30 minutes before pulling it out. This can happen to cakes when the temperature drops too quickly.
In regards to the chocolate cake, the recipe appears to be more of a fudge cake. Which by Design, puffs up and then Falls so you get a dense, moist cake.
for the deflating problem you either 1 didnt put enough flour in it, because there are different types of flour (or dry ingredients in general) 2 you should let it cool slowly IN the oven with the oven sliightly open (the sudden change in temp is what makes it deflate) 3 use a higher pan
If everything's coming out deflated ect you may want to buy an oven thermometer if you don't have one and make sure the oven is heating to the correct temperature and is staying reasonably steady while cooking
This chocolate cake is identical in shape with the sunken center, to Richard Sax’s chocolate dream cake. The cake is baked in a springform pan. It’s delish!
For the deflating problem.. this cake is basically like meringue and cheesecake, you gotta let them cool inside the oven or else they will be shocked by temperature and deflate or crack. Turn off the oven once its done, and let it cool completely while inside it.
About the puffing up and deflating thing, thats from a drastic temperature change. Its sometimes better for some forms of cake to let them slowly cool down before taking them out of the oven to help that. Also other cakes just means temperature fluctuated too much during baking. And even other cakes are suppose to poof up and deflate or sorta crack. I'm not talking specifically about just this cake because you mentioned its a common issue you have with cakes. Also incidentally if you use cake flour its more likely to happen.
Make some cake strips would help with the whole puffing up and deflating thing? Like those bands of fabric you soak and wrap around the pan. I've heard they help
You can close turn the oven off when the cake is done baking but leave the cake inside. This should help it cool down slowly which in turn prevents deflating your cake.
I’m really late seeing this video but the chocolate cake looks exactly like a Swedish Cloud Cake & they’re meant to do the same puffing up & collapsing so that you can fill the dip up with the topping, so this looked perfect 🤩
Good stuff! The sugar got burnt on recipe 2, and for the whipped topping I would recommend folding in a circle and avoiding doing the figure 8, as that will cause a lot of the air to escape and can deflate it!
About the bitter taste, personally I think it was the ginger. About the deflated cake, try to wait about 30 minutes before you take the cake out of the oven, because it doesn't have any leaveners ( only the egg whites) , it may deflate more than any other cake. And when you open the oven door, there is a severe temperature diffrence so it actually shocks the cake and it deflates. Also, maybe add 1 teaspoon of baking powder to the dry ingredients. Hope it helps 😉😉
When you said you didn't have a recipe and was going off the video, the image that came to mind was Robin Williams cooking the lobster dinner from Mrs. Doubtfire
The deflating is just the bubbles that got whipped in the eggs popping before fully cooking. You can cut out the higher but of cake and make came pops, that's what I do.
Not gonna lie, you had me at mint chocolate cake. I would like to try the Lemon Granita and I do agree that it looks like a slushie. I am excited for your pumpkin spice video. :)
my aunt, who is a caterer, actually had a cake recipe that is supposed to puff and deflate like that so that she has a dip to put vanilla instant pudding in
i know you tend to say your cake decorating skills are lacking but the plating on that final dessert was beautiful!! love the outside taste tests too :) looks like it was a nice fall day out there 😚
Try cooking the cake upside down to keep it from deflating? It’s a technique with making chiffon cakes which rises rly high with the help of egg whites and cooking the cake upside down helps it from caving in I think
There are a lot of reasons for the cake puffing and deflating but my first guess is oven temperature, most oven thermometers aren't accurate enough or are poorly located so they are not showing the actual temperature of the oven, and then there's the issue with conventional vs convection wherein most recipes don't tell you what to use, convection distributes heat better so if the intent was for you to bake conventional, you have to use lower temperatures than what the recipe calls for if you use convection.
I know I'm months late, but for the second recipe, I have a better way to do the dessert that won't end up in burnt sugar. You just reverse the process a little. You first put the butter in the pan, then you put the apples and when they are releasing their juices you add the sugar and spices, that way you won't burn the sugar in the time it takes to cook the apples. You can even use pears in this recipe too... to change it up. It's far easier and the result it's mostly the same.
I think cakes sometimes deflate because of the sudden change in temperature so maybe before you take it out turn of the oven and crack an opening so it cools gradualy
The caramel for the apples still looked very burnt, and once it does it gets bitter. Even if you add things to lighten it up, that burnt bitter taste is still there. I know you've mentioned difficulty with caramel before, so a tip is to cook it lighter than you think it should be and at a lower heat, and then add your extras. (I've made this mistake before, so I feel you.) The basil oxidised, so the whole thing got brown. Try soaking the basil in the lemon juice before you heat both for both colour and fragrance.
the puffing up and deflating cake is probably your oven being too hot when you put on the cake. For baking it's always best to set it really low and pre heat for at least 15/20 minutes before, and not changning the temperature. That's why it seems raw and dense too.
I need more dog content. She looks adorable. I don't want dog content I need it. I will die without it. Also, tell your dogs they're a good pupper or else.
Many asian castella and sponge cakes use beaten eggs whites too. Since your mint chocolate cake used eggs whites as an ingredient to get that soft texture, I’m assuming the heavy deflating was caused by a too high in temperature and your eggs whites should be beaten to about 7-8, stiff peaks. Temperature should be around 290-310 degrees Fahrenheit. Yes, cook it longer in the oven at lower temperature. For sure your cake was at a too high of a temperature as there was heavy cracks. Very obvious sign. Most cakes who use beaten egg whites typically will deflate about an inch, which is normal. The top should be flat or have a slight bump. Yours having a “dent” in the middle results from the problems mentioned above. Don’t worry, one day you’ll get the hang of it. Talking from many many failed attempts after I finally came through. Also, do not let your cake sit in the pan while cooling. Take it out immediately after baking or turn your pan upside down to cool. :)
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I like Gordon's recipes. They seem good, and David doesn't have to buy twenty million dollars worth of one use ingredients.
He gets paid back tenfold through posting these videos
Except these recipes did not seem good
Nice pfp
I don’t know. I have no doubt that they taste amazing but I’ve seen Gordon use a huge amount of saffron in a supposedly affordable recipe. 😂
I am your 1000th like😁
you burnt the sugar. as i was watching i was like OH NO when you put the apples in because the caramel was already burnt. that's where the awful bitter flavors are coming from.
Its so easy to burn sugar
Sadly, he did burn the sugar, I noticed that too. It burns so easily.
Yeahh... so so so burnt. Poor thing. I hope he tries it again to see if he likes it
yes! the color should be a honey like color or "caramel" not dark brown
it’s not that easy to burn sugar lol
The choc mint "cake" collapsed because it's a torte rather than an actual cake per se. You have to cook it then turn your oven off and let it cool 80% in the oven to reduce the collapse. So best to cook in the evening and leave overnight if you want to maintain height. Also adding a baking pan on the rack above allows the cake to rise more evenly without becoming dark on the edges or cracking. Don't ask me how it just works.
@@ferrosplice8460 it's not a pavlova thanks mate it's closer to a torte or souffle. Pavlova is basically just egg whites, sugar and vanilla nothing else
@@ferrosplice8460 dunno what pavlovas you’ve been eating....
I seriously cannot understand videos like Gordon's where the title makes it seem like this is meant for you to make, but they don't give you a recipe. I get that some people just like to watch those, but like come on man don't show me food if I can't have it.
It's basically supposed to provide a preview of the recipe to you so you would by his cook book with the full recipes
Gunveer Singh Dhir wow that’s smart
Lost in a cats Mouth You can find the recipes for most of Gordon's videos on his website if you just search the recipe name and his name in Google
As others have mentioned already, the recipes can be located through google or are otherwise in his books if you’re willing to look around. But the way he does that almost reminds me of one of the more famous French cookbooks from old times, which essentially doesn’t give you any measurements or even baking temperatures or cook times, just gives you written descriptions of what should be in the dish and how. It’s less to inspire you to make that specific dish, yet more to inspire you to take what you’ve learned to try and make the dish the way you would interpret it, in a way. I doubt that his intent - he probably just wants people to buy the book - but I can be an idealist if I want to
@@Silentgrace11 I love your take on life
On the second recipe you burnt the sugar. Next time just put a tiny bit of water to help with it
I personally would omit the water and opt for a smaller deeper sauce pan and a thermometer
Yea the sugar was too dark making it bitter
Indeed
Was looking for this comment. Wanted to know it wasn't just me. 👌🏽
@@dcd1359 if you use some water to prevent the sugar from burning, you will not "dilute" the sugar, the water will just evaporate; yet it'll prevent the sugar from burning.
I would definitely retry the apple/ginger recipe. I'm pretty sure you burnt your sugar.
Gaby Nicole018 its basically a Tarte Tatin filling with ginger, it should be pretty nice.
you're = you are, your = possessive
@@vhaarr sorry. English isn't my first language lol
@@vhaarr This is a youtube comment section not an english essay Vidar
IT'S PUMPKIN SPICE MONTH GUYS
David, question: last year you did pumpkin spice timpano. Will you do pumpkin spice croissant this year?
Or recreate the pumpkin spice KitKat they had on sale past year??
Yesssss
Kimberly Cruz BA did a KitKat gourmet video so he could combine that with pumpkin
The unpleasant taste is probably from the burnt caramel. I've made it before where it looked like that and tasted nasty! Had to bin it and start again.
Burnt sugar is probably why it was bitter. No way it’s intended to be bitter enough for that reaction lmao
I think you burnt the sugar with the second recipe. It shouldn’t look that dark
Smart man burnt caramel would give the bitterness
6:11 the bitterness might be because the sugar was burnt, making dry caramel is really difficult, so alot of people (even professionals) add water at the start, it'll all dissolve anyway
The puffing up and cracking thing seems kind of like a signature in British cuisine so its not really something to fix more than its something to embrace. Take yorkshire pudding for example and there are many more!!
Exactly what I said. He made a pavlova and didn't know it, lol.
No... No it's not a signature.
I thought the cracking was from too high temperatures, but in this case it could also just be the sugar from the recipe making a 'skin' on top and cracking? Either way it never concerned me as long as it tasted good
@@ArchangelShine it very well could be im not a British cuisine expert but I have noticed that the cracking is in alot of things made in Britain. But I agree with you, along as it tastes good ita good with me!
@@gabbybee6696 as a British person I can comfortably say we do embrace the cracking in a lot of dishes.
“I cooked the caramel for way less time this time”
“I cooked it exactly the same way as last time so I didn’t do it wrong last time...” 🤥😂
my reccomended is more reliable than notifaications wtf
Same.
yeah
Yeah me too
YES
right, got notified of a video 5 days later. 🙄😒
bro why’d u throw eggs inside the bowl and how’d you manage to get no shell and why is no one talking ab it broooo
I'm so baffled by this method like what lunatic taught him to do that
Yeah how hard is it to crack an egg normally😭😭
If the egg is really fresh like freshly harvested a few hours previously the shell is so hard to break that i had to throw eggs too just to break them because if you use anything with sharp edges like fork or knives, the yolks tend to break as well because of the force you need to break the shell. Just speaking from my experience
David I’ve been so back and forth between depressed and okay and every single one of your videos makes me so happy. I feel better when I watch 💜💞 thank you so much, ik it’s just baking but it still makes me happier
Hey, four 4! And anyone who's reading the reply section of this comment.
If you're feeling down right now:
I wanna tell you something!
I don't know if you'll trust some random person on the internet. But trust me when I say that I care for you. Have this cupcake to prove it! 🧁
Now go find a mirror. Quickly! Quickly!
Look at the mirror and smile.
STOP!!!
Now keep going. Don't you see how nice you look when you smile? Have a cookie as a reward! 🍪
Take a deep breath in. Let it out. Keep going. Whenever you feel down, this random internet person will always be here. I love you a lot, even if I don't know you that much. Know that I'm here!
Vivian Liu JDbsjsjm thank you for this 💞 that’s so sweet and very appreciated
Tina Kay thank you, i’m trying 💜💞
In baking, measuring things out in grams or ounces is definitely the way to go rather than measuring in freaking cups, honestly. The puffing and deflating can be either because you didn't mix everything well or the temperature of your oven OR your cake had way to much air in (which is most likely in your case, because of the whipped eggs)
No it was supposed to deflate 💀
Eh, I think they both have their uses. I use both forms of measurement in my kitchen. Heck, I even have in between forms of measurement where there are cups measured in approximate grams or mls. This is just because I keep the recipe I’m using in mind - just like there’s a high risk of messing up your measurements if you convert your grams into cups, since you can’t guarantee how much you fill the cup will meet the measurements they got, but also it’s difficult to convert cups back into grams since you can’t guarantee that measurement conversion is based on a packed or a loose cup. I’ve definitely had recipes flop on both ends where the issue was just the conversion, because I thought I was working smarter not harder by converting the measurements 😂
stockart whiteman there’s actually something where can search up online where you can put a measurement and an ingredient and convert it from grams to cups it works lmao
Karen Jimenez it was a pavlova it’s supposed to crack 👁👄👁 and not everybody has a kitchen scale, and i just made a bread recipe that was in grams converted to cups and was pretty precise about it, they were perfect. Gone in 5 minutes with everyone begging for more
That last one is very similar to Richard Sax’s Cloud Cake! Basically a chocolate soufflé that you allow to cool and fall and filled with whipped cream. I make that one all the time and it really is delightful.
David: I still resemble a blind person while trying to plate desserts
Christine Ha, Season 3 winner of MasterChef: *_am i a joke to you?_*
LMAO exactly what i was thinking
that woman is amazing
Yes, his comment was ignorant and ableist.
Elizabeth Dull lol what
@@exoticcats6119 buzzwords people throw around like free candy to make others look bad, dont worry about them
1am in the UK & you know I'm staying up longer to watch David!
Old David: Struggles to separate eggs
2020 David: One hand crack, damn near whips the white through his fingers.
2:12 him putting a boiling liquid in a plastic container made me vewy nervous
May I know what could happen because of that
@@PZRtheGamer plastic melts lol
@@littlelizomaniac1615 ohh I didn't know, sorry I'm still learning how to cook and didn't know this was a thing
@@PZRtheGamer nah you're good bro
Plastic melts... At about 175 c
why is no one talking about how he cracked those 3 eggs for the last recipe😭😭
EXACTLY OMG
Exactly it was something else
toothpaste ikr that was wild,how to basic vibes
David darling the ladt dessert is supposed to crack and fall because it's a pavlova. It looked exactly like its supposed to. Congratulations ♡.
nikita im sorry, but thats not a pawlowa. It a soufle
@@Zizalaonfire thanks for this, not a pavlova at all, I think you have to leave souffle in the oven until it cools completely for it to not fall flat
It's a torte.
I vote that this year for "Pumpkin Spice" season that you make Pumpkin Spice White Chocolate Croissants!
How bout no. I'm tired of pumpkin spice in anything but pumpkin pie
I am so hooked to these posts. He is my go to when I can’t decide what to watch and they never fail to entertain.
david posting is the best part of 2020
I agree
The puffing up part. Try to cook it in a water bath to ensure the inside cooks while the outside cooks! Or try cake strips. They are cloth strips you soak in water and put around your cake pans.
The cake is supposed to cave in like that. It’s almost exactly like Richard Sax’s chocolate cloud cake. Greetings from San Francisco!
Ha! Just left my own comment saying the same thing!
Granitas are often used as palate cleansers and are FABULOUS! One of my favorites is a rose mint that you can make by brewing a strong rose mint tea instead of the lemon juice.
"Those old slushies with the dog on the cup" do..do you mean Slush Puppies, David?
Hey David, about the deflated cake: it might be because you open too much the oven door, and that makes the tempeture of the oven change
I agree with this. You might want to turn the oven off, crack the oven door slightly and let the cake sit in the oven for at least 30 minutes before pulling it out. This can happen to cakes when the temperature drops too quickly.
You make the most amazing videos david. Thank you so much for brightening my day
In regards to the chocolate cake, the recipe appears to be more of a fudge cake. Which by Design, puffs up and then Falls so you get a dense, moist cake.
for the deflating problem you either
1 didnt put enough flour in it, because there are different types of flour (or dry ingredients in general)
2 you should let it cool slowly IN the oven with the oven sliightly open (the sudden change in temp is what makes it deflate)
3 use a higher pan
Flour?
@@defaultuser1447 yes, in cakes in general
@@DouniaBedboudi But what does it have to do with this cake?
@@defaultuser1447 he said his cakes been deflating lately and wanted some advice so i gave him couple
I wish some campers would bring good food like this into my forest
Maybe you could make some argentinian recipes! Alfajores are the best. Sending u lots of love from argentina🇦🇷
Seee o una chocotorta
I think the cake was suppose to look like that! It reminds me of the Richard Sax’s chocolate cloud cake that they did on Food52 🤗
I hope Gordon sees this, he NEEDS to
His food is nothing compared to the food of our lovely country supreme leader!
@@jacobross7443 The supreme leader makes his own food even the water is manually extracted from the heavens
pwe . . . Of course water from the heavens is basically tap water compared to the supreme leader
If everything's coming out deflated ect you may want to buy an oven thermometer if you don't have one and make sure the oven is heating to the correct temperature and is staying reasonably steady while cooking
This chocolate cake is identical in shape with the sunken center, to Richard Sax’s chocolate dream cake. The cake is baked in a springform pan. It’s delish!
The bitterness from the second recipe probably came from the burnt sugar. It was waaaay too dark
The slushy dog thing is slush puppies! They’re really good 😂
Bro you really don't gotta make me hungry all the time! Your cooking looks so good!
You definitely burnt the caramel
For the deflating problem.. this cake is basically like meringue and cheesecake, you gotta let them cool inside the oven or else they will be shocked by temperature and deflate or crack. Turn off the oven once its done, and let it cool completely while inside it.
About the puffing up and deflating thing, thats from a drastic temperature change. Its sometimes better for some forms of cake to let them slowly cool down before taking them out of the oven to help that. Also other cakes just means temperature fluctuated too much during baking. And even other cakes are suppose to poof up and deflate or sorta crack. I'm not talking specifically about just this cake because you mentioned its a common issue you have with cakes. Also incidentally if you use cake flour its more likely to happen.
Deflating can be solved by baking longer on lower Temps and allowing your cake to cool in the oven with the door on a lil crack
Make some cake strips would help with the whole puffing up and deflating thing? Like those bands of fabric you soak and wrap around the pan. I've heard they help
You can close turn the oven off when the cake is done baking but leave the cake inside. This should help it cool down slowly which in turn prevents deflating your cake.
I’m really late seeing this video but the chocolate cake looks exactly like a Swedish Cloud Cake & they’re meant to do the same puffing up & collapsing so that you can fill the dip up with the topping, so this looked perfect 🤩
Good stuff! The sugar got burnt on recipe 2, and for the whipped topping I would recommend folding in a circle and avoiding doing the figure 8, as that will cause a lot of the air to escape and can deflate it!
I actually love how the cake looks !!! I really like rustic cakes
Can't wait to see what you have planned for October
Burns the caramel, blames Gordon Ramsay 😂
Keep up the amazing content David x
I think that’s akin to a chocolate cloud cake which is meant to rise and fall like that? To get that texture.
About the bitter taste, personally I think it was the ginger.
About the deflated cake, try to wait about 30 minutes before you take the cake out of the oven, because it doesn't have any leaveners ( only the egg whites) , it may deflate more than any other cake. And when you open the oven door, there is a severe temperature diffrence so it actually shocks the cake and it deflates.
Also, maybe add 1 teaspoon of baking powder to the dry ingredients. Hope it helps 😉😉
Probably isn't ginger. I would probably say the burnt sugar
Gaby Nicole018 exactly
The granita is my favorite! 😍
Please try the gummi/chocolate Island Cake 🎂🏝 It’s so beautiful 😍
I kinda like how the cake was a little concave, almost looks like a chocolate pie with whip cream and caramel filling!
When you said you didn't have a recipe and was going off the video, the image that came to mind was Robin Williams cooking the lobster dinner from Mrs. Doubtfire
All in all, tasty’s chocolate cake still wins his heart😝
The deflating is just the bubbles that got whipped in the eggs popping before fully cooking. You can cut out the higher but of cake and make came pops, that's what I do.
Good job David! All flourless cakes collapse, don't worry. And yes, the cup with the dog was called a Slush Puppy- I remember!
Yup, this is Ramsay alright. No lamb sauce in sight
Update: he found it
No ones gonna talk about how David cracks his eggs into the bowl??
8:13 ..thats some chaotic energy right there xD
Just a thought. When you dry caramelize sugar it is a really easy to burn it. The bitterness in the apple ginger dessert is likely the burnt sugar.
hey David! you are just so fun to watch, you are so entertaining! 👍 😊
Not gonna lie, you had me at mint chocolate cake. I would like to try the Lemon Granita and I do agree that it looks like a slushie.
I am excited for your pumpkin spice video. :)
I can already picture the Gordon Ramsey impressions. I really hope he does them
my aunt, who is a caterer, actually had a cake recipe that is supposed to puff and deflate like that so that she has a dip to put vanilla instant pudding in
you need to try his sticky toffee pudding !! he makes it sound so amazing
excited for ALLLLL the pumpkin spice recipes
i know you tend to say your cake decorating skills are lacking but the plating on that final dessert was beautiful!! love the outside taste tests too :) looks like it was a nice fall day out there 😚
david you are amazing favorite foodtuber ever
Try cooking the cake upside down to keep it from deflating? It’s a technique with making chiffon cakes which rises rly high with the help of egg whites and cooking the cake upside down helps it from caving in I think
Don't worry! That always happens with flourless cakes that rely on whipped egg whites to have air and structure
The only thing this channel needs is more dog cameos!
There are a lot of reasons for the cake puffing and deflating but my first guess is oven temperature, most oven thermometers aren't accurate enough or are poorly located so they are not showing the actual temperature of the oven, and then there's the issue with conventional vs convection wherein most recipes don't tell you what to use, convection distributes heat better so if the intent was for you to bake conventional, you have to use lower temperatures than what the recipe calls for if you use convection.
I would like to request an amuse bouche challenge using food scraps from one of your test videos!!
The last dessert is a torte and it is okay for it to deflate and crack. It doesn't contain any flour, just eggs and chocolate instead of flour.
I know I'm months late, but for the second recipe, I have a better way to do the dessert that won't end up in burnt sugar. You just reverse the process a little. You first put the butter in the pan, then you put the apples and when they are releasing their juices you add the sugar and spices, that way you won't burn the sugar in the time it takes to cook the apples. You can even use pears in this recipe too... to change it up. It's far easier and the result it's mostly the same.
I made the second recipe before...failed the caramelization of the sugar. But I loved the topping.
I think cakes sometimes deflate because of the sudden change in temperature so maybe before you take it out turn of the oven and crack an opening so it cools gradualy
THE DOG SLUSHEE’S WERE FIREEEEEE
DUDE THE STORE NEAR MY HOUSE WOULD SELL THEM
last time i was this early, donald trump was wearing a mask
ha ha 😂
soo..never
This comment is GOLD!
The caramel for the apples still looked very burnt, and once it does it gets bitter. Even if you add things to lighten it up, that burnt bitter taste is still there. I know you've mentioned difficulty with caramel before, so a tip is to cook it lighter than you think it should be and at a lower heat, and then add your extras. (I've made this mistake before, so I feel you.)
The basil oxidised, so the whole thing got brown. Try soaking the basil in the lemon juice before you heat both for both colour and fragrance.
SPOOKY MAGIC IN THE SET
The bitterness is probably the burnt sugar... that type of browning is used in stew chicken and pelau in the Caribbean
the puffing up and deflating cake is probably your oven being too hot when you put on the cake. For baking it's always best to set it really low and pre heat for at least 15/20 minutes before, and not changning the temperature.
That's why it seems raw and dense too.
I hope David does that mac and cheese one by Tasty since that was the runner-up in his poll.
u posting makes me day
"One part whipped cream, one part whipped egg whites"
I thought you were gonna say one part whipped, one part cream. 😂
0:51 That's UNCLE Gordon.
The way he cracked those eggs though
Aww your German Shepard is adorable I have one to
I need more dog content. She looks adorable. I don't want dog content I need it. I will die without it. Also, tell your dogs they're a good pupper or else.
Many asian castella and sponge cakes use beaten eggs whites too. Since your mint chocolate cake used eggs whites as an ingredient to get that soft texture, I’m assuming the heavy deflating was caused by a too high in temperature and your eggs whites should be beaten to about 7-8, stiff peaks. Temperature should be around 290-310 degrees Fahrenheit. Yes, cook it longer in the oven at lower temperature. For sure your cake was at a too high of a temperature as there was heavy cracks. Very obvious sign. Most cakes who use beaten egg whites typically will deflate about an inch, which is normal. The top should be flat or have a slight bump. Yours having a “dent” in the middle results from the problems mentioned above. Don’t worry, one day you’ll get the hang of it. Talking from many many failed attempts after I finally came through. Also, do not let your cake sit in the pan while cooling. Take it out immediately after baking or turn your pan upside down to cool. :)