👦 This is a melon cake with a unique shape. It is full of melon and fresh cream. I liked the combination of cool melon and sweet whipped cream. 💶 USD- Melon Cake: 24 USD 🏠 (Google Map) goo.gl/maps/KG...
@@dangersupremacist2332 hi, I've worked as an intern at a confectionery and yes, we do throw them out. Some of them can be recycled tho but only if we need to make crumbs for something like as a topping for example Ive also been shocked at first but honestly it doesn't taste that great after you`ve eaten it a couple times 😂 and yes it is sadly a big waste
@@lialy3071 thank you! appreciate the information. I also just googled and it says we can make truffles too with cake crumbs, but yeah I understand that not all confectioneries make that 😔
That's actually on purpose. By doing that you help the air get out of the cake while it's still hot, so that the cake doesn't collapse in the center when it gets cold.
All the bakeries in these videos always have that red and yellow silicone/rubber paddle, and my desire for that scooper is far greater than the food presented 👁👄👁. Also, that eggshell-stacking is soooo satisfying.
Like a true Baker 👍 man I want that recipe and to bake there, also the berries and melons in Korea is a lot cheaper. In the Philippines it's hard to buy those, only one region can produce Strawberries.
3:02 it was at this point the cake maker on the right broke the precious cake, the camera cut so the man could be disposed of and cake production could continue.
As a nation, u r so great. U r so honest with your customers. No bugs, cockroaches, insects. All the pans and knifes and sheets r clean. Cooks r wearing mask, caps and gloves. U r great and honest and god gave u so power as u r so clear in your heart. I love to come to your country and eat your cakes...... lots of love to u ....I wish I m there right now.....u have done all of your cooking with so cleanliness and no spillage over floor . I salute u
@@cavs6663 It's depend on your taste, Asian don't like too sweet or chocolate cakes that much like American or European, they like more spongy like cakes .
Incredible precision and attention to detail. Just when you think they are done, they add yet another layer of embellishment. I've never been to a bakery where such magnificent cakes are made. These people are food artists!
"Fresh" in the sense that it's not sour. It's like "fresh pasteurised" milk, how is it fresh when it's cooked? And cream needs to be aged in order to whip it, otherwise it will turn in to a butter.
@@ЛунныйцветокТГЕ У меня тоже сложилось впечатление, что зеленые дыни как будто не доспелые. И примерно такие же я пробовала китайские, они не очень вкусные. С нашими дынями не сравниться
Ya no voy a comer más nada me estoy poniendo gorda con todas esas tortas tan ricas que hacen ustedes felicidades que vendan mucho allá aquí en Venezuela muy dificil todo esto .
I worked in a bakery here in Scotland in the confectionary. I absolutely loved it although I worked very odd hours. I remember every Thursday working in the chocolate room. Lots of fun.
Мокрый бисквит и зеленая, жесткая, неспелая дыня в торте..пзд..как мило🤮 к слову, к сливкам тоже большой вопрос..животные, натуральные взбитые сливки без допхимии так себя "не ведут"..и в чем прикол..бисквит обсыпать бисквитом🤔
Ведут. Я домашнии сливки беру у знакомых. Взбиваются на так👍🏽 и сахар можно не класть. А магазинные без пакетика для взбивания и не взбиваются. Вместо дыни я с ананасом делала. Вкусно.
