Claire Teaches You Cake Filling (Lesson 2) | Baking School | Bon Appétit
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- čas přidán 27. 07. 2024
- Claire Saffitz teaches us the ins and outs of the sweet stuff spread between cake layers, with tropical twists, creamy caramels, and of course, chocolate. Lot and lots of chocolate. As far as cakes go, it’s what’s on the inside that counts! (Well, that and the frosting.) Bon Appétit's Baking School is in session!
Check out Claire's Instagram: / csaffitz
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Claire Teaches You Cake Filling (Lesson 2) | Baking School | Bon Appétit - Jak na to + styl
2:05- Tools You’ll Need
3:15- Chocolate Ganache
5:05- Ganache Recap
5:22- Toasted Coconut Caramel
7:31- What would? Runny filling
9:07- Caramel Recap
9:29 -Vanilla Pineapple Compote
12:37- Compote Recap
13:00- Soaks Intro
14:36- Birthday Cake Vanilla Milk Soak
15:25- Coconut Cake Milk Soak
16:25- Soak Application
17:20- What Would? Oversoak
Here is every single section ( I think) So you can come back and skip around
thank yousupahloli
Guys we need to send this comment to the top
You've called the white kitchen sections "what would?". I like it
+
Is there a recipe on the fillings?
In Argentina we, most likely, use syrup( just water and sugar, maybe a little alcohol, o vainilla, cooked up) to soak the cake, but the rule is, "if your cake is cool, use the syrup warm, and if your cake is warm, use your syrup cold" not both at the same temperature, because, if both things are warm, you're gonna have a desintegrated cake, and if your put both things cold (the soak/syrup and the cake) the cake will absorb the littlest amount, and againg, it will taste like a dry cake (even with the filling)
PS: i love all the staff at Bon appetit ❤️
it's not only in argentina, this type of syrup is pretty popular all over the world. in the usa they call it 'simple syrup'. here claire just shows different soaks to compliment different cake flavours.
simple syrup is universal, but it doesn't give much flavour and obviously, doesn't compliment anything. you can use different soaks (just infuse sugar syrup with essences or other liquids) to add or juxtapose different flavours. cherry wine/non-alcoholic syrup for black forest cake, fruit soaks for more 'tropical' cakes, coffee soaks are great to compliment any chocolate cake, and as claire showed here, milk soaks are great for birthday cakes.
@@escapee8598 yeah! of course, there are many ways to mixed up a simple syrup.
I was referring to the importance of temperature of the syrup and the cake itself . what i was trying to say, is that is important to know that you need to have different temperatures to make a delicius and (sorry for the word) moist cake. Xx
@@agustinamiranda5786 oh yes, completely agree. i was just expanding on your other point.
the thing is, this video is very helpful, but claire does miss on a few important points - probably to not make videos too long and complicated for beginners. i think this series is mostly aimed to those who only start getting into cake-making.
and i actually need to thank you for the temperature point. i always neglect this or simply ignore. next i make a cake, i will remember your advice.
@@escapee8598 yes! Anytime! I also thought that the video was too short this time. Still love it though! The types of fillings are amazing!
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
"How is a hand mixer not a blender?" A blender is like turbo knives & a mixer is like turbo spoons
Sarah Pavis petition to change “hand mixer” and “blender” to “turbo spoons” and “turbo knives”
Smart
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
i had been confused between a mixer-grinder,food processor, blender and a hand/stand mixer till like a year back.
I love how right after she clarifies why you don't want runny caramel sauce, she says it might look good on a naked cake. Way to encourage creativity Claire!!
She clarifies because she is *Claire*
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
@moon explorer pa-da-dummm!
BA could you please add time stamps in the description, it would go a long way to making this more usable as a tutorial rather than just watching it out of love for Claire
ineedthistodosomethi not only for that but I’m actually coming back to the video for a certain part. I don’t want to watch the whole thing again. 😬
Nikki Wolf I think I’ve watched all of them a few times just forwarding, trying to find what I’m looking for
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
The amount of cakes they have had to bake for these videos... Damn. Great job BA! (Maybeee work on the audio please)
I agree!! At the beginning of the video and kind of throughout, it is kind of hard to understand Claire when she is talking about ingredients and utensils while there is background music.
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
I love these and they're super helpful, but could you please put the ingredient quantities somewhere? As a new baker, I don't really have a sense for how much of everything should be used.
Even experienced bakers will have no idea how to make this, the only way is to find a recipe for caramel, eyeball the quantity she's making and replace butter for coconut oil and add in shredded coconut, not very helpful to show us how to make these cakes but not give us the information to actually make them
I think these videos are intended more as guides to techniques than recipes. You could probably find any number of recipes that would all work great for these videos
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
As a somewhat more experienced baker, I agree that even the master baker would not be able to extract a recipe out of this. Sure, it's a general guideline, but it was a great missed opportunity to not list ratios at least in the visual or description. How long does it take to say "2 cups of cream" rather than "cream"? I suspect that they know that most of their viewers are foodies looking for knowledge to talk about rather than to use in the kitchen. I recommend Anna Olson for ingredients plus directions and theory like you get here.
As much as I Love Brad and Vince, Molly, and Carla... Claire is why I've subscribed
*“Wet sponge cakes makes me think of wet sponge which is gross”*
*Entire Hispanic community who eats tres leches rages*
Yes soaked in tres leches the best 🍰
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
claire could teach me how to boil water and id be so goddamn interested
Pastry chef attempts to make gourmet boiled water.
Here’s what you need to make boiled water; water, kettle, kosher salt...
@@ianstarcroft "Now, my favourite part: the ingredients.
WATER."
C Molloy so this one, i think, will be pretty fast. i hope i’m gonna be done by day 2.
@Fiona Li i- ur kidding
Whoever thought to split this up into a five episode series is genius, talk about suspense and keeping the viewers. The coconut one sounds unbelievable, can’t wait to make it.
I know right. I'm itching to make that coconut one. One I get better, I might actually make the birthday cake for my sister
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
Speaking of soaks. How about tres leches cake?
tres leches?tell me more!
That's gross
Chocolate tres leches cake....I need that every day of my life!!!
The one type of cake that NEEDS to be over soaked... drenched 😋
@@anonymoushuman8443 your name is apt
I don't even have an oven, but you bet I'll watch anything with Claire in it.
I dont even know how to Cook, but i will be right here.
EXACTLY our oven is broke lol
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
Great class! I have watched so many online classes and read so many recipes and I have rarely seen soaks discussed. Then you wonder why your cake is dry tasting! The best!!! Thank you!
I wish the amounts for each ingredient were included so you could actually follow the recipe.
They are typically all posted on the bon appetit site.
Literally the same issue I’ve had with so many baking videos
Ok so I went a little creepy and tried to figure it out. She said equal parts by weight of chocolate and heavy cream. At 3:19 in the video it looks like she has a measuring cup that holds two cups and it’s half full so I’m guessing one cup heavy cream about 230g. So I’m going to say 230g chocolate. It looks like 3 tablespoons of butter and based off what she threw in I’m going to say 1/2 to 1 teaspoon salt. I know you could of done that yourself but I thought I’d save some time. I hope that helps.
@@salmandron THANK YOU!!
oh goodness looking for it is a nighmare
claire's hair is glorious as always
also, amiel is wearing something normal, is he ok?
I imagine the whole team eating cakes and fillings for DAYS after shooting these videos. 🤣
I would really appreciate it if you could add the amounts of the ingredients to the recipes, thanks!
Claire: chocolate is very TEMPERature sensitive
**Chris Morocco has joined the chat**
whoever did the volume mixing needs to git gud
I assume the mic committed neck rope before they really knew it and here we are.
@Danielle Jaeger weird flex but okay
@Danielle Jaeger if you need specialty/expensive equipment for it to sound good, it doesn't sound good
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
About soaks, here in Brazil there is a kind of cake, extremely soaked with condesed milk and coconut milk and it's served in square pieces, wraped in aluminium foil, and cold.
It's super delicious.
Claire's laugh is so infectious ❤️
I think it would be better to run through the steps at the end of the video. Not only is it easier to find if I'm coming back to make this, but it's a little redundant/boring to see the steps immediately after I just watched her do it.
Also I love Claire!!
Steph Fernandes I totally agree. Right now I just skip through that part
I was looking through the comments to check before I posted the exact same thing.
Or links in the description.
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
2:17 How a hand mixer differs from a blender? Um, one blends things another mixes things??? 😂
You should probably mention that the milk soaked cake should be eaten the same day. The milk is going to go sour pretty quickly once exposed to air. Speaking from experience
Does that still apply if the cake is refrigerated?
@@elizabethnoles6279 yes, It's not that its inedible but it definitely has that sort of funky taste to it.
With Tres Leches cake you are supposed to make it the day before and let it sit in the fridge. I've never had it get funky.....though it's good to remind people to be careful.
Guld Wait but does tres leches use fresh milk? Isn‘t it like dulce de leche?
Guld I know, I speak Spanish, I just didn‘t know the recipe :D Thank you!
I started watching BA a day or two ago and Claire's def my favorite! The Gourmet Makes series is top tier
yesss Brad is here!!! his friendship with Claire ismy lifeee
On the subject of runny fillings, you can get away with a SLIGHTLY runny filling if you build a dam around the edge with a piped line of whatever frosting you're planning to use on the outside. You see it a lot on baking shows where someone wants to use a jam or similar filling.
bruh this is so smart
Why did you take claire out of the BA kitchen and put her in weird purgatory kitchen??
Because that's where you go when you commit cake sins.
For committing Baking disasters against humanity.
Or just against friends and family
It's like the BA version of the Because Science void...
Lol 😂
I don't know what it is specifically, but I actually really like how they do that.
So
the soak
Filling
And Icing
Are all different flavors sometimes
Wow
Is that you Owen Wilson
First of all, she’s gorgeous! Second I needed this.
loooove how these lessons show what baking mistakes look like too omg
I love Claire and her videos she is simply amazing at what she does.
Maybe by the 5th lesson the audio technician learns to make an audio
*whispers* "moistennn"
*scolds off-mic* "stop saying moisten."
I love Claire's series! Every single one I will watch. My favourite ones are the trying to recreate.. I don't know how she keeps her cool 😂
*[Insert Random Name Here] Teaches You Cake Baking*
Me: Meh, I don't really like cake that much.
*Claire Teaches You Cake Baking*
Also Me: Shut up and take my watch time.
My favourite part is right at the beginning "The Moistening sounds like a scary movie, like The Happening where we're supposed to believe that Mark Wahlberg was a science teacher." That sass!
I really love how claire considers like literally EVERY differentiation of cake, like the naked caramel cake, which id never thought of and thought its no good
I love the way Claire says “Um” immediately after every taste 🤣
I just made the caramel by looking at the amount of heavy cream she used and working backward to find the other amounts. Here’s what I think the quantities are (and what worked for me)
2 cups sugar
1 cup heavy cream
1 tbsp kosher salt
8 tbsp coconut oil
2 cups toasted coconut (one 5oz package of unsweetened coconut that I pulverized in a processor and then toasted)
you are a lifesaver
AMAZING THANK YOU
Amazing! Did this have the consistency shown in the video?
@@presidiums4 Yes! Once it cooled down it was thick enough to not run out of the cake. And the whole cake turned out amazing! I'll definitely make it again :)
the best part of my day is when I receive the notification of any Bon Appetit video that has been uploaded ❤️
Claire is a cake goddess! I swear. This coconut cake is gonna turn out amazing. I'm so here for it.
Claire!! Yay I'm happy to see a new little cooking series! ♡
As usual, Claire has provided invaluable information in a wonderfully enjoyable video.
I watched the whole series last night and ordered tons of equipment that will arrive tomorrow.
Today, in preparation for the birthday cake, I wanted to write down the recipe. Much to my dismay no actual amounts have been provided.
If you see this Claire, the community would be even more indebted to you if a recipe would be provided.
Thanks for all your work.
Where is episode 3?? It's been a week - I need more cake baking instruction in my life!!
Christina James you can stream it on the bon appétit app on your roku, apple tv, etc., and all the episodes are up !
I wanna bake now! Claire’s a good teacher and I like these “here’s what happens if you f it up so don’t do that” segments.
Thank you for this. I made a carrot cake using my friend's recipe, your Vanilla Pineapple Compote (I had to use vanilla extract) and an Italian Meringue Buttercream icing. I really liked how the Compote acted like a jelly filling. It was an Easter hit.
I love this i hope you do pastries and donuts and bagels next
Is there anyone else here who is only watching for Claire and not using the recipes
(maybe one day when I am a good enough cook I will tho)
Medalcore I’m here for Claire but she also inspires me lol
I can't eat gluten and I still watch Claire's videos.
when u eventually do try a recipe of hers leave a lot of time because when shes making stuff u don’t really realize how long it takes. once i tried to make her monkey bread and it turned out great but it took me 5 hours and i thought it would be like maybe a 2 hour process at most.
Well I'm here for both, but unfortunately the recipe is no where to be found!
@@nyleo04 I know right??? As part of a pre-birthday present, my partner bought me all of the extra equipment I would need to make the coconut cake (I didn't have a blow torch before) and now i realize there are no recipes to follow. It's pretty frustrating actually. I've spent the last hour trying to reverse engineer it from the videos.
Yes!!! Thank you so much for uploading the rest (at least I presume you're doing all of them) of these episodes to CZcams! Was afraid we would be stuck with only Episode 1. Now I can actually try to do this!
Claire this is so well done! You’re brilliant at what you do! I’ve literally watched hundreds and hundreds of all different kinds of food demo vids and this video series is better than than the rest in every way, and by far. And I love how almost every time I would question why something was the way it was, some sort of explanation would immediately follow. So well thought out 👏🏼😍
i love these videos, but the mastering was TERRIBLE in this one. i couldn't hear claire over the music some times, but then she'd be almost too loud in the non-kitchen scenes.
BASS BASS BASS BASS BASS BASS BASS BASS
omg now i cant not notice this
It sounds like Claire is speaking to us over an airplane intercom.
Yep, the audio was absolutely terrible!
It is terrible.
Claire's atoms dematerialized and hence is now cooking from Janet's void
That little Mark Whalberg joke at the beginning makes me wanna hear what Claire thinks about other stuff, perhaps via a podcast! She seems funny in a lot of ways and would love to hear more about her!
I snack on the pineapple core too!! No one else understands!! ❤️❤️ Love ya Claire, love everything you do. Keep up the amazing work!
I'd buy a t shirt that has "The Moistening™" on it
ugh i love this series so much. i love claire so much. i'm very happy.
"alexa play god is a woman by ariana grande"
I. Love Clair and I adore her hair. I’ve been cooking for twenty years for my family and I wish I had had these videos back then. The best part of these videos is the....what happens if you do it wrong part. Thank you so much
God, I've been waiting for this since episode one! I'm loving this series already 😁
02:05 Tools for making fillings
03:15 Filling #1 Birthday Cake Chocolate Ganache
05:23 Filling #2 Coconut Cake Toasted Coconut Caramel
09:30 Filling #3 Carrot Cake Pineapple Vanilla Compote
13:00 Soaks
14:30 Tools for making soaks
14:36 Soak #1 Birthday Cake Vanilla Milk Soak
15:25 Soak #2 Coconut Cake Coconut Milk Soak
16:30 Applying the soaks to the cakes
im not surprised she spilled the heavy cream after watching how claire put it on the stove there 😂
This series is my fave so far!! Thank u for the lessons, BA 😢
That de-foaming thing you did while cooking the pineapple filling on the stove was SO satisfying to look at. I want to try it immediately. But only that part lol.
Loving this series soooo much.
"The Moistening" sounds like name for a horror movie
Me: I want to become a cake guru!! Surpass my mom in baking!
Clair, from my recommendations: Say no more. Now listen..
Thank you so much Claire this series is like my new Netflix binge series😂
Love the recaps! They really help remembering the lesson.
claire throwing shade at mark whalberg cured my depression.
You are just so gifted thank you so much....
True.
Loving!! Can’t wait for the buttercream Class
I like seeing Brad working in the background of Claire's videos cuz then I know they'll be interacting nd that's the main reason I watch them :p
I love how detailed this entire series is. The amount of work you guys have put in to make sure the audience fully understands everything there is to about making layer cakes is amazing. Also what did you guys do with the tons of cakes you made after the production of this series?
Oh my god, Claire and I are soul mates! We're both core-eaters!
You guys make fantastic videos!! These are definitely some of my favorite culinary videos on CZcams- creative, very explanatory, and there's always a shot of humor here and there that just make them all-the-better. Thank you for doing what you all do, I've learned so much. Keep it up! 👍👍👍
I don't even like cake, I just need Claire's voice in my ear while I'm trying to take a nap. The ASMR video wasn't enough.
BA we love you but I got whiplash trying to keep up with that audio
In my next life I'll be as well spoken as Claire.
I love that you are showing your errors it makes the process that much more real and gives persons the confidence to try and learn what things can go wrong and how to correct them.
I am so in love with this baking school series!! It came along at the perfect time, I just baked my first layer cake in years a few weeks ago and have had the baking bug lately.
I’m guessing that Claire doesn’t like Tres Leches which is immensely popular here in Texas.
I think that tres leches must taste better than birthday cake oversoaked because it is meant to be, but if you oversoak a cake that doesn't have the right texture maybe the result won't be as good
Idea: swap out vanilla with Pandan for the coconut cake.
On my gosh yesssssss that sounds amazing! Colour combo may look weird but clear pandan essence is a thing I guess?
omg YESSSSS
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
Glory to God almighty for dr Eseigbe on CZcams channel herbal supplement for mouth cancers and also cures my sisters Hpv . I will always be thankful to you and give praise to God for you
I REALLY APPRECIATE THIS SERIES
please make more
I always learn SO MUCH from Claire. She's full of great info.
The sound of a hand mixer against a glass mixing bowl is a really nostalgic sound for some reason 😂 4:37
What is so appealing about watching Claire? I love the pseudo science lessons about gluten. I love her frustrated moment and she overcomes then.
I love her and the BA channel in general.
jm Lan pseudoscience.
Love the editing and production for this series!
LOVE, LOVE, LOVE this series!!!!!!!!!!!
Loving this series but would love measurements! Making a milk soak for a cake today and am eyeballing amounts based on the clip where Claire assembles it (1 cup milk, 2 tbsp sugar? 1/4 tsp salt [probably more knowing BA], 2tbsp or more of vanilla)
How was the outcome? I am currently trying to eyeball it as well
Unless you are making a tres leches cake. Don’t over soak . 😂
Hahaha....yes!!!.... i was thinking too about the pastel de tres leches....how mexicans do...
This series is so informative! Thanks Claire pls keep it up 😇
Living for this series!
Over soaked cake = pastel de 3 leches
Can’t go wrong 😊
I know right!!!!
CLAIRE ^^
Loving these very detailed tutorials, especially what not to do - as most of us learn more from a mistake - and even more from watching someone else make the error!
i never knew so much of the science behind cake. can't get enough of this series
I’m vegan, but I’m here anyway because I just really like Claire’s cooking style and presentation 🙂
soilgrasswaterair no one cares that you're vegan.
:) i wanted another gourmet make but this is still good
I love it how it shows you what happens when you do it the wrong way.
As a professional chef, but the worlds worst baker, I LOVE this series! Informative and food science-y packed in an approachable format. Good on ya, BA and Claire!! 🍰 ❤️
Sounds like my sister. Always ringing me for baking tips, as apparently, they didn't teach baking at trade school!
Emma Palmer, they did indeed ☺️, I’m just not baking minded, so this series has helped to refresh my brain cells. LOL. I’m jealous of your baking talent and what a lucky sister to have you help her out. 😁 Here’s to happy baking!