This video is hilarious. And you just proved, in real time, why chefs/pastry chefs (like me lol) tell you to never crack eggs over your mixer. I'm glad you left this in the video. Sometimes recipes tell you to do things without explaining the why. This is the why! This video is chaotic and I love it. haha new subscriber
Hello, been watching your videos for a while now. Love every bit of it. I just have a suggestion regarding the cake layers. I feel the perfect circles go on the top and bottom layers. I remember watching it somewhere. The bottom layer does need strength because that’s what holds the weight of the slices. The middle layer has the circle made with the scraps. Try it next time on a layered cake! Hope it helps. x
Dude....if you slow down by 10%, you'll save yourself time in the end (e.g. no spills, no breaking eggs into your batter, no pouring flour or sugar on your countertop).
I really do enjoy your videos - thank you for being so authentic and real. It always makes me happy when you’re rewarded for your hard labour with (what seems to be) a delicious dessert. Keep up the good work!
Lol. Big fan from Mexico here. Great pronunciation of Dulce de leche. And do not worry too much about the egg shells. I've read you can eat them and are high in calcium. 😁
You can make dulce de leche by boiling a can of sweeten condensed milk in water. It will be a LOT thicker and prob less runny. It also tastes 10x better than any store bought version. Just make sure you keep the can covered in water the entire time and dont open it until it is cooled completely unless you want it to explode all over you and your kitchen :)
Boil it in a canning jar instead with lid loosened. That way you can see progress, it is already in the storage container and any chemicals in the can liner don’t leach in
I know this is an old video but when I was working in the Amazon rainforest our favourite snack was saltine crackers with dulce de leche. You sweat so much out there it's really necessary to get some salt and sugar into you when returning to camp and that perfectly hit the spot.
My husband bought me a stand mixer a few years ago. He's really pissed that I still use my granny mixer 🤣🤣 It was the first I bought when I made my daughters first birthday cake, 15 years ago.
Have you been watching Tosi’s daily Bake Club videos on her Insta/IGTV? They’re weekly now but there are 101 Bake Clubs to catch up on if you haven’t been watching. As it’s live and unedited there is a lot of... non cake chat but there is also a lot of good info about what different ingredients do in the recipe.
Thank you for suggesting that a smaller sized cake could be made! I end up left alone with way too much (tempting) cake! Also, Pro Tip: like Christina Tosi, a clean-up staff should be one of the ingredients! You are my baking god.
Dulce de Lethe can be made in an Instant Pot. The entire process takes a few hours because you need the can to completely cool down before opening…BUT totally worth it! 😋
I love watching you make her stuff but I’ve given up on Tosi recipes for my own mental health lol 😂 Watched your video on her cornflake choco chip cookies... attempted to make them... attempted 4 times in one day. They just wouldn’t come out right despite trying different things. I finally gave up bc I didn’t even think they tasted worth the effort. WaY too much butter. My cookie battle day was similar to your 1st macaron/unicorn cake experience 🤪 & I feel like they will haunt me. Anyway. Can’t wait to see what you make next!!
Hi from Argentina!🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷 At last, someone who doese put pure dulce de leeche as the filling!😂😂😂😂😂😂 But still mixing with other stuff to make a frosting, 🤔hehehehe...but this is waaay better than mixin it with butter cream. 😂😂😂😂😂 if you want to mix something with dulce de leche you can make a frosting out of the same amount of a tangui cream cheese and Dulce de leche. And Dulce de leche is made out of milk(1liter) cream (200ml), sugar(800gr) and bicarbonate of soda(2gr). And you mix in a low heat till the colour is geting caramel like, so then , you have to check the consistensy in a frozen plate, and when you check & the consistensi is like wipped cream when cold, you take it off and put it in a container and enjoy on toast or cake or just est it with a spoon.
@@Hervinbalfour😊 'cause in my humble opinion i think Dulce de leche is better eaten just as it is and not mixed with something unless is plain wipping cream or cream cheese cause the dulce de leche is sweet enough and mixing it with another swetened thing is toomuch . 😊
A lot of work !!!!! You were missing a lot of your ingredients while you were putting it all together!!! Missing the mixing bowl every time !!!! But at the end another masterpiece 👏🏻
I am so glad I found this, you are the chef my spirit needed - you are absolutely hilarious. Evenly Stevenly absolutely fucking killed me, please never change
thank you for doing and sharing this with us, incl. premiers. (based on your views) you could reconsider the most watch timeslot to attract larger audience. good luck!
Seems kinda similar to "milk cake" which I have always wanted to try making because of the weird fact that you make a cake and then pour milk into it and let it soak in. This one seems way sweeter than I would expect the other one to turn out to be, though.
I'm a new subscriber and have really been enjoying your channel. Wouldn't it be better to remove the acetate from the cake _before_ you thaw it? Just a thought.
I know it's been two years since you uploaded this video and you might very picked this tip up somewhere but if you replace two tablespoons of flour with equal amounts of corn starch for every cup of flour you should have cake flour 1 cup of flour minus 2 tablespoons flour plus 2 tablespoons of corn starch
That looks great! I wonder why the cake was so melty compared to the other cakes: I can't think of a reason why. Does the original recipe have you make the dulce de leche yourself?
No the original recipe just says dulce de leche, but it still felt like cheating... 😬 I also let the cake thaw for FAR too long and it was a really hot day.. I'll take the blame
@@antichef If you want to go the wholly homemade route, forget it: it's actually much easier just to buy the jar. To make dulce de leche from scratch, you have to simmer a fully submerged can of sweetened condensed milk for anywhere from two to three and a half hours depending on how dark you want your dulce to come out. There's really no point since either way you get it out of a can (and don't get me STARTED on how complicated making your own sweetened condensed milk from scratch is), and if you're going to make a Milk Bar cake with that dulce then that just adds time you probably don't want given you tend to do all these in one day. Also, whenever I've made a Milk Bar-style cake, I usually peel the cake ring and the acetate sheet off right after I take it out of the freezer, and then I let it defrost in the fridge for three hours. It hasn't done me wrong yet, and I imagine you won't run into a melty cake situation here like you've got there. It's actually funny, 'cause I literally made a version of this cake myself a week or so back: yeah, the frosting really is rather thin, but it's not thickened with powdered sugar so it's to be expected. It does firm up pretty well in the fridge, though, so that's what I would've done with that. Either way, hope you liked how it tasted! (P.S.: As a Cuban-American, I feel it's my obligation to let you know that "dulce" is pronounced "dool-say", not "dole-che". People in places with heavy British influence always pronounce it "dole-che" and I DO NOT UNDERSTAND IT!)
1st of all..Jamie. PLEASE make the brown butter apple pie cake!! 🙏 2nd.. why yo' music so melancholy and dramatic this episode? haha i felt like we were expecting saddness when we started? LOL 3rd great episode! xx hilarious as always.
Just as you were about to break the egg over the mixing bowl, in my mind I heard chefs say "never break eggs over the mixing bowl in case you get a piece of shell" Oops
Dude you dont have to overexaggerate your careless persona and purposely make small accidents. Just be real you dont have to pretend to be zany. Thats what we all liked about your old vids
Put some condensed milk in a can into a pressure cooker and cook it at medium pressure for forty-five/fifty minutes. For the love of all that's holy let it go cold before opening it otherwise you will need facial skin grafts and f knows what else.
I’m newer to your channel and watching your old videos. Pleeeeeease stop saying dolce like an Italian. It’s dulce which is pronounced dool-say. Other than that I absolutely adore your channel. So great!!!
Dude..you never ever never crack on egg over the bowl and put your ingredients out ready to put together ..so you can entertain us ..but have better prep.. Ill subscribe to you.." there are no mistakes..only lessons"
9 minutes in and this video is giving me so much anxiety, I can`t even. I go to scroll down to comment this and notice the fucking name of this channel 🤦♀️should`ve known something is wrong.
Looks fabulous and I thoroughly enjoyed this video, but the language is very offensive and really not warranted. For that fact alone, I probably wouldn’t watch any more of them! Sorry!
