Dear sweet David, do not fret at all. Your cakes look fantastic. I have been cooking and baking since I was 9 years old (I'm now 50). I also have three culinary degrees. One of them is Baking & Pastry, for which I had to take TWO classes just on cake decorating. I still cannot, to this day, decorate a cake which even remotely resembles "professional". And I practice cake baking and decorating A LOT (I mean, that's mostly because I love cake, but still). "Omg, Sarah, you make the best looking rustic cakes"....bro, that's the three tier off-set cake I made for my wedding...which was only two years ago. =(
If you don’t mind me asking, how long were you in culinary school for your baking and pastry degree and how much was it after graduating? I’ve been wanting to go to culinary school
I went to culinary school too! I did the 5years course in Italy and my husband did culinary school in London! Did you pursue your dream job afterwards?
ikr? I love cream cheese but I can understand how people using it in EVERYTHING would get really tiring. If I remember right he didn't hate it (maybe secret dislike but not hate) on some previous videos. It would be like putting chocolate in anything remotely sweet, eventually you would get sick of even chocolate.
Half Prince cream cheese like, doesn’t go on everything though? On bagels, in frosting, in cheesecake. Salmon spread if you’re feeling hot. I don’t understand how one cannot like cream cheese and I’m lactose intolerant
Rookie Cookie and like babyish also, don’t get me wrong his videos r good but his mood is too monotone for me tho. but joshua wiessmenn is one of my favorites
A few things: The first cake is very similar to what us bakers in our bakeries do which is a “flourless chocolate cake”, although we add more ingredients for a better texture and flavor. -For the second cake: PLEASE invest in a metal cake turntable! I got mine off Amazon for about $25 and i absolutely LOVE IT, its definitely something that can help u decorate cakes better and evenly in the future. -As for the frosting being runny on the second cake, I recommend putting the frosting in a sealed container and letting it come down in temperature in the fridge, just check it every 5 or 10 minutes to make sure it doesn’t go rock solid because the butter will do that unfortunately if it gets too cold :,) (Although the cross-section did look BEAUTIFUL on it despite the runniness!)
DAVID!!! you need to make a trip to Costco! they sell 4 1/2 pound bags of good quality semi sweet chocolate chips🍫 for well under $20! (I feel like this would save your wallet some undue trauma) love your vids btw!
Chocolate chips cannot be substited for baking chocolate if you're doing anything but using them as chips, but bulk buying something like calets or baking chocolate from a specialty shop would be a good idea. Edit: Sorry, cannot was wrong, should not would have been better. Things sold as chips tend to have stabalisers added to them which means they melt differently and may make a mess of the texture. Bakers calets which resemble chips are fine to use.
@@sethzard If you get good quality chocolate chips they absolutely can be used instead of baking chocolate, I have done it on multiple occasions and it works fine.
I know why the 20 ingredient cake wasn't 20 ingredients🤣😂 i rewatched Alvin's video and counted the ingredients. He counts an ingredient twice if he uses it twice. So once for the cake and then again for the frosting 🤣😂😂😂😂
Seriously?!? LOL that’s kind of strange!!! These days people struggle to make stuff with using almost no ingredients and he’s counting the ingredients twice 🤣🤣 Well I guess he’s at the stage that can do whatever he wants 🤪👌🏽
It really annoys me, lol, cuz he keeps talking like he has superior tastebuds (in other videos). Like dude, you've got trash tastebuds if anything because cheesecake is top tier.
David I saw this vid and I thought of you. I’m a huge fan and I’m finally early. I’m probably not first but I came as soon as I saw you posted a video. I love ur videos so much David! Keep up the amazing work. Also let’s talk about that 5 year anniversary cake. Idc if u do it cuz it seems stressful and I wish you no stress!
David: "Click the link [for the plushie]" Also David: *does't leave the plushie link in the description for this video or the last video* The company is called Makeship if you do want to get one.
David, if it helps you with the cream cheese issue: there are cream spreads that are like cream cheese but taste more like mascarpone, or even mascarpone itself. They are a good replacement and the cream cheese taste is gone. 60% to 70% chocolate is the best for chocolate desserts like mousse or cake.
I hate when recipes say “10 ingredients” and then one of the ingredients is a BOX MIX/other pre-prepared item!! They have multiple ingredients inside!! (Plus those of us not in the US can’t easily replicate 😢)
@@mplspc we sure do but they are not the same as the american ones because they might be lighter or heavier and that would throw off the proportions in the recipe
In Poland we have box mixes for cupcakes, cold cheesecakes and very specific cakes, like forest moss cake. Pancake mixes or plain chocolate/vanilla cakes are hard to find
Liam Casey in Australia we do have cake mix, but I’m not always sure they are the same. What we definitely don’t have is any packaged uncooked cinnamon rolls or “biscuits” etc, which I also see a lot in these type of “x ingredient” recipes 😞
@@mplspc I'm from Sweden and cake mixes are extremely uncommon here. Only a few big grocery stores sell them, and I've personally never seen or heard of anyone who buys them
Hey David, when making cream cheese frosting, always add the sugar to the cream cheese first before adding anything else. It looks like that's what made your frosting split.
@Gavin Davis hey man. Before his channel blew up like it is today (before around 200k I think) He only used to do Tasty recipes. And Tasty used to use cream cheese in at-least 4 of there 5 dessert recipes. And thus began the hate of cream cheese and David. He basically got tired from eating it a lot in the recipes.
Two words: crumb coat. That and resting your cake for an hour will give your cakes a bit of polish, especially that 20-recipe cake. But they all looked so good regardless!
Personally, I can’t stand butter frosting, it’s just way too fatty in taste. Cream cheese frosting is at least edible to me, even though it’s probably just as fat. I can only assume it’s an American thing.
Same. Perfect frosting is just whipped cream with melted chocolate. I just hate butter frosting. And idk but American recipes are way to sweet for me :v.
The ingredient that's making you salivate/makes it taste amazing is probably the mayonnaise, I've noticed when I make dinner rolls with it instead of eggs, they have an amazing flavor. It really helps to enhance whatever you put it in.
I was just about to make the last cake because you rave about it all the time David! I was actually going to cut the chocolate buttercream and use my own because it seemed like it'd be too sweet, but since you insist that it's not, I'll give it a shot as is. Update: Did end up cutting some sugar just because it didn't need it and I was tasting as I went. Very unusual stout-y undertones in the cake, but very mild (and I hate alcohol XP) and I would definitely make again! Also, mad respect for how crazy you are to buy every weird, obscure ingredient and kitchen device you need just to authentically replicate something. I never leave likes, but I do for you.
@@ArchangelShine I tasted as I went and did cut some of the sugar in the frosting, but feel it really didn't need all of it. The cake itself is fantastic! Moist and very rich as David describes. Weirdly, hints of the stout come through, but as a flavor, not as alcoholic. However, I'm also a lot more sensitive to alcohol (was gagging as I poured the beer), so the average person probably wouldn't be bothered or even notice. Highly recommend though! Might sub the stout for coffee or milk next time though.
@@morisatsuki3659 I personally dont like anything too sweet (so american buttercream no no) so I would probably make just a simple chocolate cream or light ganache. Maybe you can try some chocolate stout! And if youre generally against alcohol, coffee or caramel would work And thank you for the reply!!
@@ArchangelShine I did have chocolate stout on hand, so maybe. I did read other comments that said you could sub in milk or coffee for the stout, so while I'm a little skeptical of it tasting the exact same, I would definitely do the coffee since it boosts the chocolate (thus why the espresso powder is added). But just about any frosting will do great on this cake, for sure. Happy baking!
I agree...The ULTIMATE chocolate cake is INSANELY delicious. I've made it several times, and everyone who has had it has loved it as well. I'm the official birthday cake "maker" at work, and this one is repeatedly requested. I love your videos, BTW, keep up the fantastic work!
David, I know exactly what will help you with cake decorating. Do a crumb coat before you frost the cake. Smallest thing ever but makes the difference. Try it out!
Its easier if you chill the frosting a little before assembly. Then after assembling your layers crumb coat it (apply a very thin layer of frosting all over the cake). Chill the cake and then do a final coat of frosting! I think they all turned out great and I really want chocolate cake now. ❤
I was watching some old David videos recently, anyone else miss the "What's going on my peeps" in the intro and decimal scores he'd give each dish, even when he made singles? Love your content David, keep up the great work!
Pro tip for next time, especially for your frosting. Have everything cold before you decorate. Everything holds up way better while it is cold as the butter and cream cheese starts to slightly solidify again within the mix whereas at room temp, it will be much more soft.
Doing a crumb coat can help with making the cakes look a little better. Also, I think that last frosting could do with a tablespoon or two of heavy cream. It would loosen and lighten it up just a bit, which would make it silkier and a little easier to spread.
Substitute cream cheese for mascarpone, it has a much softer taste ( used in tiramisu). I sometime just add vanilla and powdered sugar for a quick icing ( and Baileys if no kids will eat it). A little more expensive but your tastebuds will appreciate the effort. !
Hey! Pastry Chef here! 🎂 *First of all you did a great job at decorating, David!!* The frosting was a little too runny, you could refrigerate it next time before using it. Also, the crater in the cake could come from over-mixing Love your videos btw 😘
Try wetting the offset spatula with some warm water after you ice it. Simple step but makes a whole lot of difference for a cleaner finish. Hello from Lebanon 💖
hey david, i literally learned it reading comments under your videos, DONT separate the yolks with bare hands as theres oils (onyour hands) and the egg whites wont beat the way theyre supposed to
Quick tip to make it look just a little better, do a crumb coat before completely frosting it. It's just a very thin layer of icing on the cake. Then stuff it in the freezer to harden the icing before taking it back out to finish icing it. It will look a lot prettier in the end since you'll no longer deal with crumbs in your icing.
David, why don’t you use cream of tartar or any acid in general? It makes the egg whites stabilize and whip up better! Also, separating eggs by hand still is my favourite method, because washing your hands remove any oil that would get in the way of the whipping process.
I made the 20 ingredient one for my moms birthday and everyone hated it and I was so embarrassed they all said all I can taste is beer.. and yes I measured everything perfectly
I heard someone point out in the comments in the tasty video mention that the "20" ingredient chocolate cake was only 16 ingredients so I'm glad you pointed that all
Serious question here... I know he must have help but still, that is still a LOT of cake/sugar/food... how does he manage to finish all the food he makes without it going bad?! 😂
i wasn't lying, that last cake is decorated pretty well! get a longer, non-angled spatula and a pretty cheap turn table from michaels and it'll make it easier to smooth out cakes.
I know the cake spinning thing is fancy, but if you grab your cutting board, place a big jar lid on the bottom with the opening facing the table and put some marbles inside the lid you will be able to spin your cutting table in a more or less controlled way!
I made the 20 ingredient cake and it really is amazing. The mayo really is what makes the difference, I believe. It may scare some people, but all mayo is made of is eggs and oil. But the cake came out super moist and rich. The only thing I did not enjoy was the strong taste from the stout and the choco chunks. I would maybe use less stout and maybe a touch more sugar. Next time I will leave the choco chunks out but that is only my preference.
For the chocolate and water... Just put it together when cold, melting the chocolate directly into the water as it warms up. If you whisk the entire time, you'll make the most chocolatey mousse you ever had. There's no fat to dilute the flavor.
i just discovered your channel and i’ve been binge watching your videos ever since ☺️ i love that there’s a channel that reconstructs popular recipes! i do see your health mentioned occasionally though and i’m honestly concerned, since you seem to cook unhealthy stuff often. i feel like you should try cooking more healthy recipes, not just for you but for your viewers as well, everyone should be encouraged to eat healthier!! can’t wait for the next video