This is like the third time I’ve watched this video, I’ve been subscribed for a while and I don’t understand why you don’t have millions of followers. You have amazing production and you make beautiful stuff. I want you to have the recognition you deserve!!
you are my new discovery, I'm telling everyone about you, you are such good entertainment value and your demo's are very informative. I don't understand why you're not on TV. mwah!!!!
I found you from your amazing cinematic Belgium travel videos but this video made me subscribe. I look forward to binge watching your other videos! Your editing, personality, everything is just WOW
to fix sticky mashmallows simply add them to a bowl and cover with powdered sugar , toss and take them apart . make sure they are all covered in the sugar . problem fixed !
A few years late to leave a comment. Anyways, the marshmallow afterthought worked brilliantly…if I ever make this cake, I would do what you did…top the cake with marshmallows after I take the cake out of the freezer. Love your happy cake walk/dance as you load up on gateau.
I personally don’t imagine that I’d ever cook any of these fussy milk bar recipes. They’re far too fussy for me (and I gladly cook Julia’s recipes). I have to force myself to watch them, but my goal is to catch up on all of your episodes from the beginning, so I do it. And, if I’m honest, I enjoy watching you do so.
After binge watching your Milk Bar cake episodes all day long, I ended up deciding to make a cake myself. I made a Black Forest (chocolate cherry) cake. Nowhere near as in-depth as any of the Milk Bar recipes, but hopefully just as good!
I have seen you do several of these in the last few days since discovering your channel. I don’t really believe these cake recipes exist for anything but RU-vid videos and look like they are exhausting to try to eat, let alone make.
Curse you sir! You have I spired me to give this and several other recipes a try. I made this for a group of people in a care ho e soon marshmallows as I fear a chocking hazard. She should have instructed us to make the crumbs first the you can work on their things while these are setting up. The cake is fairly easy and VERY sweet and a lot of fun to make. Thanks for the inspiration.!
That's a great cake. on her milkbarstore website, they have an altered recipe of this cake that includes a milk chocolate frosting, which I think adds another layer to the recipe. I also tend to burn the heck out of the marshmallows.....completely charred! :)
I just made this cake - still haven't cleaned up the mess I made in the kitchen. I watched your video while resting before tackling clean up - it made me feel so much better to see you struggled with the stupid clumping ovaltine in the fudge and the sticky marshmellow nightmare. This cake was not worth the effort that went into making it - I'm going to stick with the classic birthday cake. Thanks for sharing this video - it made me laugh and feel better :)
ANTI-CHEF yes it is the household favourite here . I live in Belfast and malt is very much a flavour I grew up with . We have malteasers which are a malty chocolate snack😍 You have me wanting to make that cake again... despite being in the middle of having 3 essays due😅😅😅😅
Thank you for sharing this video. First, I saw the recipe on the website, reading throughout, and started to feel like giving up. I am so hopeful now coz you actually showed it to us...i am very visual so I think I can do this now for sis-in-laws bday.
The whole CAKE video was sooooooooo funny!!!! Great job!!!!! You are hilarious!!!!! More videos!!!! Don't stop!!!! Not everybody can do as well as you do!!!!!! The marshmallows stuff was 😂😂😂😂✌️
This looks awesome! I wonder if you had wet your hands with water if it would've helped with handling those sticky mallows? Sometimes it helps me with sticky items when I'm baking... 🤷♀️
You probably figured this out by now, but another thing you could do to help wrangle sticky marshmallows is spray your hands with cooking spray before you touch them.
Brown sugar is a good substitute for molasses in the future since it is simply sugar with molasses added... I love me some Steen’s syrup, taste like molasses. 💋🧚🏻♀️❤️🇺🇸 the cake is gorgeous!
I’m making this cake in a couple weeks. Gotta say, really looking forward to ‘charring the living f$@*’ out of those marshmellows. 😂 They do look like a living nightmare. Thanks for the entertaining demonstration!
I don’t know if this would work or not but if you put a little bit of oil on your fingers, obviously not enough to modify any flavours but maybe just enough so that the marshmallow slips off your fingers
You may want to look into the cookbooks of Emily Luchetti. She was pastry chef at Stars, a sort of legendary restaurant now long gone here in San Francisco. I was trying out chocolate cupcake recipes and they were coming out ok, I guess, when I found her recipe. My roomie took them into his office where they nearly started a fight over who was going to get the last cake. She has several books and they are all available Amazon second hand. Thanks for the video and I may try this, but I need a torch..... the equipment continues to build....
Recently stumbled across your channel and I love it! Next you should make some recipes from the Bon Appetit test kitchen or the famous Magnolia Bakery banana pudding :)
Jamie I found you about a month ago. So thankful you showed up in my feed because I am addicted and binging! You’re seriously the best! I have watched and thoroughly enjoyed every single video! Like and subscribe everyone, you will thank yourself! #Jamie&Julia ❤️❤️❤️
You inspire me. I actually bake... a lot, but even I would not venture into this level of difficulty. You, my friend, inspire to do so. I’ll let you know how it goes.... Where would I get that type of spring form pan that you use?
That means a lot! If you bake, I know for certain you'd be able to give this recipe a try! It just takes patience...and LOTSA ingredients! I found that cake ring cutter at a discount/dollar store... But when in doubt, Amazon!
Hi ! I love watching your videos, you are very entertaining but I have a question. Are you in London or Belgium ? Why do you say you can't get x ingredient in Belgium when you are in London ?
Good thing: I love your style. F* embarrassment in regards of errors - be proud of those - like a real man :P Bad thing (although in 2023 I see you stopped it): the sweets of Tosi are like if a 6 year old gets the "all allowed" in the kitchen... just... no...
@@antichef Minute 11:52, you can clearly see the dark oval of discoloration on the top. I mean no disrespect, I have been binging your videos the entire weekend and you have come so far throughout all the different kitchens (and countries) and massively improved both baking and cooking skills (trying your little Caesar’s pizza dough myself tomorrow). But you still consistently overbake your cakes and it’s such a shame, you’re better than that ❤️❤️ Also can’t wait for you to get to G on your country baking for Germany, greetings from Wuppertal 🤗
Coming from Switzerland, it always makes me cringe ever so slightly when you call our beloved OvoMALtine 'ovoltine' over and over again. It's not the same brand, please. XD
