I just love the fact of your transparency and most high-level chefs aren't that high up on the baking and that's just an whole nother skill set you're great and I like these videos where you're experimenting with baking that's going to be how you become a great baker along with a great chef keep it up🎇🎇🎇
@@antoniomartinez5874 I really disagree with you I think he is quite talented young chef and he makes everything from scratch you should watch More of his beautiful knowledgeable and very entertaining videos
@@bayleaf5726 well that's what makes his channel unique. He doesn't do nasty comments a lot. It's humor and that makes his channel enjoyable. Humor along with good food.
I think for someone with no baking experience, this was an amazing job! That being said, if your open to a little constructive criticism and tips, I have a few. Please keep in mind, I take these tips from a cake art RU-vid channel, not at all from personal experience. You can take this information with a grain of salt because it is told by a non-professional (me), or you can take it without a grain of salt because these tips I learned from a professional. 1. Something that the person does in the cake art channel is chill the cake (in a refrigerator) so the frosting can harden. This makes the cake more stable, and harder for it to fall apart. 2. There is something called a "crumb coat", where you lock in all those crumbs using a thin layer of frosting so they don't go into the final frosting layer (the red and blue specks in the frosting that you said were pretty, which they were, but if you didn't want them there you could do a crumb coat, chill it, and then you're ready to go on to the final frosting layer. 3. The blue layer was not frosted on the side (it was frosted on the bottom, but not the side). This was likely why it was so easily falling off the edge. If the reason why you chose not to frost the side is because you didn't want to make the edge white, you could dye the frosting blue to make it match. 4. If you're worried at all about the cake becoming dry, there's something called "simple syrup" (I usually make it with equal parts sugar and water, heated together until fully combined). The person that I mentioned uses simple syrup to make the cakes moist and not dry them out. TL;DR: There is always room for improvement! If you want to know the cake art channel I get these tips from, it's How to Cake It. Yolanda is really good at teaching things about cake art, both complicated types and basic types, so if you want to learn a little more about cake art, she's someone you can look to for tips!
Glad and honored to be an American. Not really a bad place for a bunch of independent-minded immigrants. Only about 250 years of some regretful history, lots of differences to work out, but really a place to be proud of. Loved the delicious looking cake, Nick!😋
nick: the shape and size of this cake is gonna be close to my cake also nick: nice and creamy also nick: *smacks cake* bad cake me: the dirty jokes are getting worse
I hope everyone has a happy fourth of July remembering and honoring all the soldiers who didn't come home, the ones who did, and the ones who have gotten any kind of disability after serving our country 🇺🇲
If you chill the cake for a couple hours after it bakes and then again after you build the cake (stack the cake and add frosting), then you frost the outside it will make it 100% easier. The cake won’t fall as you try and frost the sides and not as many crumbs will go in the icing.
I'm no damn American but happy 4th of July/Independence Day to the Americans hopefully this independence will last forever and for all the humans have a nice day me broddas
@@gabelovell8113 yes I think the president is the one controlling oil prices hahaha that makes perfect sense man I'm glad someone agrees hahaha glad that notion isn't dumb as hell
Some tips: use cake flour and a reverse creaming technique for a white cake... It will give you a very fine and tight crumb that is great for solid colors. Use cake strips on your pan to give you a more even rise. Chill your cake in the fridge until it's cold before cutting it... You'll get cleaner cuts.
I use your soft boiled egg recipe every time I want to make a soft boiled egg I've also made your fruit tanghulu recipe with grapes it was delicious and so are ba you really inspire me in cooking Nick
Fun fact day 66: The quietest room in the world in Minnesota is measured in negative decibels - so quiet that you can hear your own heartbeat and your bones moving.
If you have the problem of your cakes rising too much and cracking, use my grandma’s signature trick. Wrap the pan in a damp towel and safety pin it together. Leave this on while it bakes in the oven. Careful, it’s hot! When your cake comes out of the oven it might not be perfect but it will have risen a lot less.
You make anything look amazingly good. I feel bad that you got out in the 24th episode (10th season) of Master Chef, but failure is like a teacher, you learn from your mistakes and either try again, or use your newly learned skills for something else. Don't stop what your doing and keep making awesome food.
