I can help you out with Chetna's cake: 1) Eggs. A US large egg is a UK medium egg. 2) US self-raising flour is 1 cup flour, 1.5 tsp baking powder, and 1/2 tsp salt. UK self-raising flour is 1 cup flour plus 2 tsp baking powder. Those two things alone will throw your recipe off. Oh - and Happy Birthday!
@@larryjones558 I can agree to an extent. But cakes like Victoria sponge work just fine with the throw-it-all-in approach. Even Mary Berry uses it on occasion.
It’s Swiss meringue buttercream it uses a ton of butter to sugar. I whipped the heck out of mine. I feel like it didn’t have enough sugar. I’m going to try it again with a recipe that uses more sugar or try a chocolate version.
@@Appaddict01 That's why I never follow frosting recipes exactly. Sugar can vary depending how sweet you want something, I would definitely try adding more sugar :)
The Italian buttercream still tastes like butter usually because it wasn't mixed enough, on the other end of the spectrum the cake was probably over mixed making it dense. I was skeptical about throwing all the ingredients in together at once.
Tip from someone that did grocery store cake decorating, if you're trying to do drips, go around the edge first and get the drips (pipping bag works best if you have one but you can use a spatula or spoon too) and then fill in the top. Makes it so you're drips are done when the chocolate or whatever is warmest and thus leaves you with the best results
David: It says "do it outside" Also David: *Reality can be whatever I want* Love how genuine that intro was...not everything's gonna go your way. That's life
I've made Claire's cake with the reverse creaming method and I found the texture came out a bit more bread like than I'm used to for cake. (Not completely like bread--it was definitely still cake, but it had more gluten development which made it seem like it was on the dry side) I realize reverse creaming gives a much flatter top to the baking, but I'd rather do regular creaming and cut the tops off. Anyway Happy belated birthday David!
Haven’t made Claire’s cake, but the recipes I’ve made that used reverse creaming were also way denser than traditional creaming. I guess a denser or tighter crumb is good for structure when stacking a lot of layers, or holds up better over time. But I also prefer the light fluffy texture you get with traditional creaming, cutting off domes isn’t that much work for a nicer result imo!
so in reverse creaming you’re supposed to mix very little? that might have been the mistake i made, i was following claire’s video and she mentioned that the batter needs to be mixed towards the end more than a traditional creaming cake would be mixed, so maybe i mixed it too much because my cake rose a lot.
It seems that there is a good reason to mix wet and dry separately. To avoid a dense cake? Also, the UK and the US ingredients I'm sure differ quite a lot. That's a bummer that the Food with Chetna cake didn't come out how you thought. Maybe you can try it again with subtle changes that people from the UK suggested might help. Then if it worked out better you can do a little follow-up video about it. I don't think people realize that baking directions for recipes can be very different if done in another country so it might be helpful for people in the US to see that.
11:54 in the original recipe creator’s defense, European-style buttercreams (Italian, Swiss, French) can be a bit of an acquired taste for people who grew up eating canned frosting or American buttercream with lots of powdered sugar. You can try adding more melted chocolate to it if you want it less buttery and more of the flavor you are going for.
Honestly, I love European buttercream, but I almost exclusively make French, German, or ermine. Italian and Swiss are gorgeous and straight-forward, but... Yeah. Somehow they taste less like butter and more like crisco to me, and I have no idea why. Egg yolks and/or pudding 4 lyfe.
Yeah was thinking the same thing, I love Swiss the most personally, but it's not sweet enough for me so I always add some powdered sugar at the end to taste. Still not nearly as sweet as American Buttercream though
Excellent point! I love Swiss meringue buttercream, but mind you, this is coming from someone who scrapes off the frosting of most American cakes because they're too sweet. I have a huge sweet tooth, but American buttercream has always been too much for me...
My dad was the cook/baker in the family. He had 2 cake failures that I remember from the distant past. The first was an orange cake. He used the juice from canned oranges in the batter. The cake would not bake and it dense like no other cake I've had. Tasted good but just - so wrong. The second was a chocolate cake and he put pudding in the cake mix. Not instant but the kind you have to cook. That was the driest chocolate cake I have ever had. I soaked a piece in milk - it was dripping - and the cake was still dry.
I think the second one came out like that bc when someone throws all the ingredients in at the same time, it so easy to overmix and have the gluten development go overboard and cause the cake to become so dense
Yep, that's why most recepies call for mixing the dry and wet ingredients separately only to combine them together at the end. Gluten development starts once the flour is wet; throwing everything together takes longer to mix fully and thus creates more gluten.
I think the ingrediants are different in UK and US, since I have done this whole throws all ingredients together and it came out fine (as long as you use good baking powder and baking soda) you just need to be aware of where you're mixing and where you're just letting it overmix. I almost never use stand mixer for this purpose alone
Happy birthday David! I follow you since like three years ago lol you've become my comfort channel, you've inspired me a bunch of times to cook and just go along with my day while watching your videos (I have depression so it's quite an accomplishment to me) so I feel like you totally deserve my birthday wishes to you even tho I usually don't comment, I hope we can accompany you in many more birthdays to come, greetings from Colombia!
I absolutely love waking up on Saturdays (German here) and having my coffee and watching David's video before starting my day. That has to be my favourite routine of the week. Keep it up!!
David, your chocolate drip cake looks _really_ good - your presentation looks really great, particularly with how you laid out all the chocolates on top. Even though the recipe may not have panned out, you really killed it with the presentation, for real!
I don't comment that much, but I have always been so grateful for the videos! Idk if I have said this in a previous comment, but your baking skills are insane nowadays! And, of course, always appreciate the have-fun/laid back attitude.
happy birthday david, congrats on all your success, i'm SO glad you're still making videos 😭 i've been here so long, your channel is comforting, and it's been cool to watch your skills as a home cook grow ❤️
Damn David, we share the same birthdays! My birthday is on March 18th too! Happy Birthday my dude!!! Live long and prosper and we are all waiting for you to hit that 1 million subscribers!
For Italian meringue butter cream, I think the type and quality of butter affects the taste. I've made it using Lurpak and kerrygold. It tasted more like butter when I made it using kerrygold, which I guess make sense, coz kerrygold is more buttery😅
Happy Birthday, David! But, I've got to ask, what happened with the outro music "change"? I do like this new outro music clip, since the phrase "I'm cooking up that fire out in David's Kitchen" is in it. I *love* it!
hey david, i think this video shows some of your very best decorating, assembling and presentation skills! i LOVE these comparison videos, please keep them coming! and happy birthday! 🥰🥰
Awesome vid and happy birthday! Also, it's not just about focus, it's also experience. I've been binging all your old episodes and you keep improving with every single one! 🙌🏽
Happy (belated) birthday!! Found your channel when you only had two or three buzzfeed tests up. I went from watching you as a teenager to watching you with my husband and kids 🥰🥰 thank you for all the work you put in to your channel, we all appreciate you 💜
That corn bread thing has happened to me too. I've learned that it comes from over mixing the batter or the eggs and milk might have been too cold. Also with the buttercream tasting like butter, you didn't mix it long enough. It takes awhile. Great effort though!
Happy birthday David! It's been amazing to watch your cooking and baking skills grow throughout the year. Hope to get to watch you for many more years to come!
Happy Happy belated birthday David!!! Been watching your videos since the beginning of lockdown and so glad i found this channel! Absolutely love to binge on these videos ❤️❤️❤️❤️
Happy Birthday David!! Not sure how long I've been following you but it's been quite a while (since before you turned 21 lol). I love your creativity and your willingness to try new things and make mistakes. I look forward to seeing more from you!
No freaking way!! It's my daughter's birthday today (3/20), but we're having the party next week. I couldn't decide whether to use my recipe, Claire's, or someone else's. The first thing I see when I open RU-vid is this video! Has to be fate!! Thank you, David!!! On another note, happy birthday!!! ❤️
Happy birthday!! 🥳🥳 been here since the very beginning and so proud of you! You’re the only channel I’ve been watching for years and never get tired of lol
Happy Birthday David! I've been subscribed for a while now and I just wanted to say thank you for making such fun and comforting videos about food! I can tell how much better you've gotten at cooking/baking and making videos. One of these days, I might actually make that Tasty Chocolate Cake...
Dude I’ve been watching you since freshman year of high school! I’m now on my 3rd year in college. I appreciate you trying out all these recipes and I love seeing you improve over the years. Watching your vidz is so peaceful to me. No drama, just trying food stuff out! It’s been amazing being subscribed to you and I hope you have a nice birthday 🥳 🎉🎂🎊!!!
When you use butter in your cake, you need to make sure it's room temperature at the very least, as it will otherwise feel very dry (due to the butter stiffening in the fridge). Same applies for using melted chocolate in your cake. Oil based cakes can be served colder, as the oil stays liquid in the fridge.
even though naturally thawing is best, you can always chop your butter up, shove em in a bowl, and gently microwave in 10-15 second bursts until JUST soft, works for me in a pinch 😅 and dont forget to move the butter around between bursts!
@@wrightcember Basically when you make a cake with butter (either melted or or beat together with sugar and then eggs, depending on the technique) and put it in the fridge, the butter fat will solidify and the cake may seem dry until it has warmed back up to room temperature. Contrary, if you use oil as your fat you can serve it directly from the fridge.
dude HUH?? 6 YEARS?? i really dont comment often, but ive been watching you since 2016.... i cannot believe its been this long! i started watching you in october 2015 from your pizza dip review. i have watched you every month since and honestly remember a couple times thinking how crazy it is how much your subscribers have grown. really happy for you dude :) happy birthday! i hope you had an awesome day
No freaking way!! It's my daughter's birthday today, but we're having he party next week. I couldn't decide whether to use my recipe, Claire's, or someone else's. The first thing I see when I open RU-vid is this video! Has to be fate!! Thank you, David!!!
Happy birthday David!!! I really dislike buttercream because it tastes too much like butter (despite whipping it well) but American frosting is too sweet for me. I like an in between
Happiest birthday to you and I wish you many more! Thank you so much for all the great content and for testing out these recipes before I try them out!
I made Claire’s recipe for my birthday this year and i also ended up making just a 2 layer cake but i didn’t 2/3 the recipe, so instead i used what would have been the 3rd layer into cupcakes and they turned great aside from being kinda dry from me not knowing how long to leave it in
Happy birthday David. I'm more of a silent subscriber. But I had to wish you a happy birthday, hence the comment. I really enjoy your videos and I wish you all the best.
The second cake sounds like a local item from my city called “Jeanne’s Cake”. It is either loved or hated here there is no in between. The “icing” just tastes like greasy butter and the “cake” texture sounds like exactly what you’re describing. You should make it!!
hi david! this is my first time commenting on your videos since i don't really comment on yt videos in general. but i just wanna say how much i love your channel, what you do, and your personality. i first found you 5 years ago (2017 ish), surprisingly, from your karina garcia eraser slime video. i was in my slime phase back then just like everyone else so i guess it made sense for me to find you that way. i actually remember commenting on that video from my other account and it was me scolding you about the amount of borax solution you put on one go and to use liquid starch lmao. upon finding your channel i watched your other videos too and i really liked them. i'm not really sure why or how but i stopped watching for you bit. i found your channel again though during the start of quarantine and i remember feeling a sense of nostalgia when i saw the channel name again after years. i've been absolutely hooked since then and made sure to subscribe this time. i've rewatched your videos countless times as well, like probably 10-15 times on some videos up to the point that i've unintentionally memorized some of the things you say, because i typically like to watch food videos when i'm eating. i watch other people affiliated with food too like joshua weissman (i found him because of you actually), korean mukbangs, etc. but none of them feel the same as when i watch your videos. in a way, you're actually one of my comfort youtubers. i was around 9 years old in the third grade when i first discovered you, i'm now about to turn 14 on march 24th and about to go to the ninth grade in august later this year (the school system where i live is slightly different so that might be confusing to some people). seeing your cooking skills, recipe choices, and channel grow slowly but surely makes me feel like a proud mother even though i'm way younger than you. i also just love how unintentionally wholesome you are sometimes. anyway, sorry that this was quite lengthy. i'm not sure if you'll even end up seeing this (i really hope you do) but if you do i just wanna say keep doing what you're doing. you and your channel are so underrated and deserve so much more, and last but not least happy birthday!!
Happy Birthday! And for Chetna's cake while there is definitely odds variables, the texture you described is the reason why many cake recipes typically call for adding ingredients one step at a time. Its usually to preserve a fluffier texture, hence whipping butter and not over-mixing. I'm sure she has a better gauge on her recipe and it works for her but it may not be replication friendly for other people.
Happy birthday! I found your videos through RachhLovesLife about 5 years ago and have been watching you since ☺️ so happy to see your channel still doing well!
