I Tested Momofuku Milk Bar's Birthday Cake- Viral Recipes Tested 

Bianca *sigh* good times...good times

Same. I even made an unoriginal comment about it and got likes.

And don't even get me started on the damned Chocolate Croissants

Oh my god.. that comment tho (That's a weird looking timpano).. 😂😂😂😂

@@AsheshDubey and they weren't even technically croissants they were pain au chocolats 😭😭😭

“I wish ur arteries strength” lol

THAT MADE ME LLOL

Thank you lol i tried & i wish I would’ve known beforehand

Just made this cake, and I agree! Freezing will help keep it from crumbling, and also less crumbs while laying on the frosting!

Tbh cream cheese is only good on bagels.

dr. Hannibal Lecter especially strawberry cream cheese

@@thin_white_duke1 bagels and sushi/maki with cream cheese!

Hot cheetos and the cream cheese are amazing @dr hannibal lecter

spicynugss really?? 🤢🥴

Lol!Praying you have a safe delivery in these hard times 🙏

congratulations!

@Emily James @Catherine Campbell Aww thank you so much!! 🥰

Awwww I feel you on the nausea and not liking food (or your own husband lol), I pray you have an enjoyable experience for the rest of the pregnancy and a healthy baby.

This reply section is so wholesome lol. Have a good day everybody

if you use the exact recipe, is the cake too sweet? i've been wanting to try this cake for a while but i'm not too fond of overly sweet deserts

HUZAIRA SIDDIQUI pro tip, probably don’t start with the sugar bowls 😂

Omg I would def watch this

Yesss!!!

Yessss like thi comment

yes goddamnit, she is amazing

Do you think it was an acceptable substitute? 😆 Serious question

Aisha food safe rolls of acetate are cheap. Binder dividers can be made from any number of plastics which may or may not be food safe. I don’t understand why David cheaps out in such weird places in his videos. Acetate is easily available from any craft store with a wiltons section or on Amazon.

@@ATLrockforever Only if you making it for yourself. It's like using knife to open a can, you can do it but it's a lot easier with can opener. Also if he just trimmed it to more manageable height he wouldn't be having such a hard time. But cake layers might be under baked, too warm or too fresh.

@@ATLrockforever well if he had trimmed it down more, then yes I guess it would of worked better. But like the previous posters mentioned, the plastic is probably not food safe and its very flexible. Acetate is a good investment. It last forever and since he does these videos he could stand to invest in it. It would of saved his sanity at least 😂

You shouldnt. Acetate has a smoother surface and it is foodsave. If you use Binder dividers, stuff can "bleed" Into the cake. One Cake won t kill you. But 20 can higher you risk of stuff

Acetate is on Amazon and its pretty cheap one roll n ull be good for many cakes. 😋 Its also amazing to cut a small rectangle of it to use to smooth frosting on a dome cake Used that trick on baby shower cakes 😉 edit would work great with Swedish princess cake too 🙃

It was weird to me when he said you want some gluten formation, because I’ve never heard that before with cake. Usually they specifically say don’t over mix or even let it sit for too long because you don’t want gluten strands to form. Wonder where he heard that 🤔

I thought it was pretty well known that you want your cake batter to be in between brownie batter and bread dough. Definitely not over mixed, but mixed enough for some strands of gluten to form. Claire describes it pretty nicely in this video- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8-5yLt1gqIo.html (starts at 7:30) Actually, after going back and rewatching this I have a feeling this is why my recent cakes may be sinking in the center 🤔

@@DavidSeymourofficial oh... so working flour into liquid will always form gluten strands, and (at least from my understanding of it) her point isn't that you want some gluten to form, it's actually that you want to minimize the amount of gluten formation as much as possible. that's why you get more tender cakes using cake flour (theres less protein in the flour to begin with) and should alternate wet and dry ingredients instead of adding all of one and then the other, because alternating them helps to coat the flour in the buttery mixture, which also interferes with gluten formation (with the other benefits like ending up with a smooth batter rather than a lumpy one and preserving the air bubbles you got from creaming the butter and sugar and not overwhelming the batter). but, yeah, in every step you're taking care to minimize gluten formation.

@@walklikearobot im learning so many things wtf

@@DavidSeymourofficial wait, is brownie batter supposed to be gluteny?

Sorry you had to have your senior year over online class..That sucks

Emily James It’s definitely not what I had envisioned when I thought about my senior year, but I’m having fun so far with my classes, so it’s not too bad! Plus I can “bring” my dog to school everyday which is definitely a bonus!

I'm a senior too! Good luck with college applications 😁

As someone from the class of 2020, I hope things get back to a semblance of normal for the end of your senior year. Having it online sucks. Even if its online, try to have a good one.

Ngl it's true though considering they've infected EVERY SINGLE VIDEO

Yeah sugar is a natural preservative lol.

😂😂

pls stop yall are making me feek so old

@@DavidSeymourofficial we can feek old together anytime, David

Joyita Darling exactly

Don't worry. We'll eventually get it to happen. Persistence is key 😎

This is creepy and you should feel bad.

@@supersayre um why? It's a joke

@@bellacostello5706 Stigmatizing health issues isn't funny. I shouldn't have to explain why you don't do these things.

Don’t make him feel old! ;)

Me too!!

Dude no need with the personal attack

DG Digital actually I wasn’t being sarcastic. I’m happy when he uploads because I’ve been going through a tough time and this helps.

@asava17 actually no it's surprisingly easy! Just use a serrated knife!! :) At the bakery I work for me exclusively cut the cakes to fill them or shape them while they're frozen