Q: The quantities in this recipe are so specific. Aren't you the guy who just likes to eyeball stuff? A: Yes I am, but as I said in the video, this is Adrianna's recipe, not mine, and she and I naturally have different approaches. She's a pro; I'm just a dude in his kitchen. She needs her cakes to come out exactly the same every time; I don't. Again, the main goal of this video is to show Adriana's icing techniques for this cake - you could just bake any chocolate and white cake recipe you want, or bake from a box. Here you can see her baking the same cake with boxed mix: ua-cam.com/video/CZDFwqHkPec/v-deo.html Q: This recipe calls for brown sugar. Aren't you the guy who just mixes a little molasses in with the white sugar instead of buying brown sugar? A: Yes, I am that guy, but again, this is Adrianna's recipe, not mine. Her house, her rules. But it is also true that brown sugar is just white sugar with a little molasses in it. Q: Why are most of the quantities in metric? A: Again, Adriana's house, Adriana's rules. It's quite common for pro bakers in the U.S. to use grams. Bakers, scientists and doctors in the U.S. pretty much all use metric. Q: How do I get in touch with Adriana and see more of her cakes? A: instagram.com/ohhoneybakingco/?hl=en Also, she does have a UA-cam channel! ua-cam.com/channels/Xcful70QdE8LGOx8uZSf7A.html Q: Aren't you on a diet? A: Yes, but I make the videos for you, not me. I don't think you want to see videos about fish and cauliflower rice for two months.
I know you're not a big fan of measuring in general, Adam, but just out of curiosity when you DO have measurements for something like a cake, why not use a scale? Weighing is SO much easier than using a bunch of different measuring cups and spoons, in my opinion, since you just tare every time you're adding a new ingredient.
@@ltran96 I disagree. You gotta scoop the flour out with something. Might as well scoop it out with something that gives you a rough idea of how much you're scooping. I don't use a bunch of different cups. I pretty much only use a one cup measure, and eyeball halves and quarters.
@@Rakiddell I could be wrong about both things here, or off slightly but he 1: Has quit teaching or soon will in light of his success on UA-cam. And 2: teaches/taught some kind of film class. Photography maybe? I forget the specifics but it was centered around the profession of being a camera dude, moreso filming than pictures I think however. Check out his ask Adam video it's a very good way to spend a long drive getting to know more about this lovable Macon bastard
I know this is a joke but. The teason adam use white sugar+molasses is so that the brown sugar doesn't clumped up and get hard. In a bakery they use brows sugar everyday so there's no worry about that
White sugar is brown sugar with the molasses extracted from it... I find it hilarious that people add it back in, not that there's anything wrong with it
I love Macon, but I also love basically the entire world that isn't New York, LA, London, Tokyo, etc. I hate the new winner-take-all economy of cities. There are so many nice places in this world. We should all explore them, and most of us should live in them.
Me: "hmm, wife's out for the weekend, just me and my son and nephew hanging out. Good time to get some more training miles in for the race" Adam: "hey, want oreo cake?!" Me - now channeling Dr Doofenshmirtz: "Curse you, Adam Ragusea!"
There was an episode where he tried to turn a bridge into broccoli because some girl scout's cupcakes ruined his diet. As he said himself, it was "poetic evil"
I have been sat in the car waiting for the wife to get off the train watching this. I have attempted to chew the steering wheel, but it failed to deliver what I needed....
I just made this and there are two things I learned along the way: (1) I don't have a turner or a Lazy Susan, but I found that the rotating tray inside my microwave worked well. Mine just comes out, yours might too. (2) I wanted oreo buttercream for the top dollops too, so I did that. Bad idea...the oreo bits keep getting stuck in the frosting tip. Now I see why Adriana sticks to plain buttercream for the top.
on the other hand, as john green observed recently, one day they'll probably move the description to the side or something, and then we'll all just look like we're pointing at our pants.
Someone should be like as there intro "welcome to my house, your welcome to leave and scroll through the neighborhood, or you can go down to my basement where I hide pillows with blue letters, if you touch them you'll be teleported to a different house" I'm weird lol,
So so interesting to watch this as a cake decorator trainee at a grocery store. Very interesting how the process differ between homemade ingredients, and premade cakes with palm oil based frosting.
@@maria-cx4bx I am referring more to the other quantities like 183g flour , 83g milk, perhaps it started out non-metric, or by volume, and was converted, or maybe she just employs very robust scientific experimentation when developing cake recipes, I'm genuinely curious.
So when I chose my birthday cake on Tuesday I chose a cookies and cream cake (with Oreos on top). I think the only reason I chose it was because of your previous video subconsciously influencing my brain! Ahhh Adam is controlling my decisions lol
Thank you Adam and Adriana! This cake looks god damn epic. It's awesome that you get so many talented guests to both show us recipes and explain things.
Okay so I just made this cake and I, like Adriana, also dislike buttercream frosting. This Oreo frosting though, is on a whole different level. Seriously so good.
The edit at 1:23 is great. Using what would potentially be a bad take with her looking up, and using it to emphasize the break in narration for a comment, kind of humanizing both the baker and narrator simultaneously.
You could make an impromptu cake stand by getting two circular cake pans, one on top of each other, and place marbles between them. The marbles will act like bearing balls between the pans.
never have seen an elaborately drawn pineapple tattoo in smn's arm...have seen pancakes,burger, kitchen tools like knives,whisk and tiny whisk but that kinda passion for one fruit with hundrers of eyes like a monster!! that's another level!
Made this buttercream frosting today. The recipe in the description yields WAY more than was necessary to frost the cake. It's also Extremely sweet, even with the salted butter. Maybe that's the point and not a problem, but it's not for me.
Adam Ragusea 1: it’s a joke , over exaggerated for humor. It’s mostly a joke i made between my fellow viewers, not me and you 2: if you want actually criticism, here: you only need one narrator to spread certain information at a time, yes i agree often times you have different narrations, but when when you guys say virtually the same thing it’s only necessary to have one person say it to avoid repetition. l like at 3:30. You’re a journalist, you’ve said that before, so you should be familiar with how you wouldn’t summarize a sentence you quoted like this: “ ‘i’m not too sure about this event here’ john said. John said he he was unsure about the event” would sound weird. Yeah nobody is saying you can’t but you should avoid that. Honestly though this isn’t an issue, but you seemed to requested criticism so here is some more accurate critique. It’s not to say i hated the video, i quite liked it and wouldn’t actually say there was anything really bad about it. Things like at 3:30 did stuck in my mind though so when i can to writing a comment it was what i wanted to know if it stuck in the minds of others.
3:53 I've seen in an oven instruction manual to put cakes in the oven in a pyramid shape for best air circulation around them all. Probably makes very little difference though.
for a cake turntable I use the dish form my microwave ,, the glass dish goes upside down on a table ,,the rotating round circle part with wheels goes over the dish,, and then place whatever cake dish on top of that ,, the cake dish will spin on the wheeled circle part ,, that circle part will stay centered on the upside down microwave dish --the whole thing works very well
I though it was going to be, because of the thumbnail and it would make the cake more close to a "giant Oreo" (bulk chocolate stuff at the extremes, creamy dairy stuff in the middle)
My mom and I spent HOURS on an Oreo cake for my birthday last year and it was tasty but it wasn't the best, much like a lot of that birthday due to covid and other complications. This year I will DEFINITELY try this recipe!
In the bakery I work at, we take the cake trimmings and crumble them into containers to sell as cake scraps, they sell fast. I hear people like to put them in ice cream.
wow I usually skip past sponsor segments but you actually make them interesting, you can usually tell when an ad is simply script read.. props bruh :) unless it is a script you read from in which case good script xd
Hi Adam. Carpenter from Washington DC here. Love your vids. It only took one video to subscribe that’s how you know you’ve found an awesome creator. Cheers!
Hey Adam! I like your videos and I was wondering that you would do a video about cleaning pans, cutting boards and keeping your table clean while cooking. I think it would be helpful. Keep making your great videos. Ernest
I didn't realize this the first time I watched this video but I love the yellow theme in her kitchen :) it makes the whole place look so fun and lively 💛
Q: The quantities in this recipe are so specific. Aren't you the guy who just likes to eyeball stuff?
A: Yes I am, but as I said in the video, this is Adrianna's recipe, not mine, and she and I naturally have different approaches. She's a pro; I'm just a dude in his kitchen. She needs her cakes to come out exactly the same every time; I don't. Again, the main goal of this video is to show Adriana's icing techniques for this cake - you could just bake any chocolate and white cake recipe you want, or bake from a box. Here you can see her baking the same cake with boxed mix: ua-cam.com/video/CZDFwqHkPec/v-deo.html
Q: This recipe calls for brown sugar. Aren't you the guy who just mixes a little molasses in with the white sugar instead of buying brown sugar?
A: Yes, I am that guy, but again, this is Adrianna's recipe, not mine. Her house, her rules. But it is also true that brown sugar is just white sugar with a little molasses in it.
Q: Why are most of the quantities in metric?
A: Again, Adriana's house, Adriana's rules. It's quite common for pro bakers in the U.S. to use grams. Bakers, scientists and doctors in the U.S. pretty much all use metric.
Q: How do I get in touch with Adriana and see more of her cakes?
A: instagram.com/ohhoneybakingco/?hl=en Also, she does have a UA-cam channel! ua-cam.com/channels/Xcful70QdE8LGOx8uZSf7A.html
Q: Aren't you on a diet?
A: Yes, but I make the videos for you, not me. I don't think you want to see videos about fish and cauliflower rice for two months.
Adam Ragusea not a question but just want to say we all appreciate the quality of your videos Adam, I know it’s a lot of work.
Are you going to do more videos of recipes from your friends and family?
Tysm
I know you're not a big fan of measuring in general, Adam, but just out of curiosity when you DO have measurements for something like a cake, why not use a scale? Weighing is SO much easier than using a bunch of different measuring cups and spoons, in my opinion, since you just tare every time you're adding a new ingredient.
@@ltran96 I disagree. You gotta scoop the flour out with something. Might as well scoop it out with something that gives you a rough idea of how much you're scooping. I don't use a bunch of different cups. I pretty much only use a one cup measure, and eyeball halves and quarters.
Adam: “She adds buttermilk”
In my head: *vinegar cake is on the right*
You should’ve of said me an intellectual
@@dontdisturbthecringe4533 not everything has to be a copy of an overused meme.
This comment is beautiful
🍶🍰👉
😂😂
Adam is that one teacher that makes class a fun experience
He is a teacher
Don't disturb The cringe well yeah thats the point..
What does he teach
@@Rakiddell I could be wrong about both things here, or off slightly but he 1: Has quit teaching or soon will in light of his success on UA-cam. And 2: teaches/taught some kind of film class. Photography maybe? I forget the specifics but it was centered around the profession of being a camera dude, moreso filming than pictures I think however. Check out his ask Adam video it's a very good way to spend a long drive getting to know more about this lovable Macon bastard
@@Rakiddell he used to teach journalism in Mercer University
Her: *Uses brown sugar instead of molasses and white sugar
Adam: So you have chosen... Death
I know this is a joke but. The teason adam use white sugar+molasses is so that the brown sugar doesn't clumped up and get hard. In a bakery they use brows sugar everyday so there's no worry about that
Adam: No this is Adriana's recipe.
Adam likes to use molasses and white sugar because then he gets to say "Mole asses" on UA-cam.
I know this is a joke, but Adam uses that trick cause he doesn't use enough brown sugar, so it'd be a waste to just buy it.
White sugar is brown sugar with the molasses extracted from it... I find it hilarious that people add it back in, not that there's anything wrong with it
love how you're supporting local businesses.
I love Macon, but I also love basically the entire world that isn't New York, LA, London, Tokyo, etc. I hate the new winner-take-all economy of cities. There are so many nice places in this world. We should all explore them, and most of us should live in them.
@@aragusea more videos with local businesses please! Maybe with some in Athens because I heard that's a great college town.
@@aragusea Damn Adam, that's extremely well put. I share the feeling completely.
*you’re I’m sorry I had to.
EVERYONE STOP LIKING THIS COMMENT IT'S **you're** JESUS 1K LIKES I CANT BELIEVE IT
"Nothing goes better with cake than coffee."
*A glass of cool milk has entered the chat with malicious intent*
Right? Chocolate cake goes best with milk, coffee is for pie.
@@pennyfarting Coffee is for BORING GROWNUPS WHO HAVE FORGOTTEN THE JOY OF HOT CHOCOLATE
I like unsweetened iced tea alongside sweets. It's a nice, light contrast.
@@seanmcgrath2049 I put hot chocolate IN my coffee 😎
Garnet now this is a madlad
2:56 I love how Adam is filming from a secret location here. Its like he's making a documentary on how the wild Adriana makes a cake
That’s not Lauren!
@@aragusea please don't throw white wine on his face
@@aragusea forgive them, lord, they know not what they do
Its Adriana! ! ! !
Secret looking location is an easy trick for interesting looking b-roll.
Adam: says oreo
Demonetization: *You weren’t supposed to do that*
Recipe: says brown sugar
Adam: *You weren't supposed to do that*
Recipe: says to add red wine and subtracc white wine
Adam: pulls out excalibur for religious purposes
Adam: Crisco Shortening
Demonetization: *Your weren't supposed to do that*
@@nonchalantdewiness He makes his own brown sugar from granulated sugar and molasses. I assume that's what you didn't get?
@@JJ-qo7th wow you got the joke
Me: "hmm, wife's out for the weekend, just me and my son and nephew hanging out. Good time to get some more training miles in for the race"
Adam: "hey, want oreo cake?!"
Me - now channeling Dr Doofenshmirtz: "Curse you, Adam Ragusea!"
Anti cake-inator
@@avocadojr.3778 haha . You guys made my day
There was an episode where he tried to turn a bridge into broccoli because some girl scout's cupcakes ruined his diet. As he said himself, it was "poetic evil"
Adam Ragusea has the same number of syllables as Perry the Platypus. Coincidence? I think not!
I have been sat in the car waiting for the wife to get off the train watching this. I have attempted to chew the steering wheel, but it failed to deliver what I needed....
Lmao asshole 😭😭😭
@5567 5555 goddamn
call me retarded but, i dont get the joke ?
@@Tyler-md4qk hes hungry dude
David Hernandez that kinda makes more sense thx
I just made this and there are two things I learned along the way: (1) I don't have a turner or a Lazy Susan, but I found that the rotating tray inside my microwave worked well. Mine just comes out, yours might too. (2) I wanted oreo buttercream for the top dollops too, so I did that. Bad idea...the oreo bits keep getting stuck in the frosting tip. Now I see why Adriana sticks to plain buttercream for the top.
And how does it taste? Because I'm considering making one too!
I'm sorry, the correct terminology for getting the bubbles out is called the "oooool' tappa tappa."
And we can't forget the follow up method to make sure the batter is even in the pan - the "oooool' shake-ah shake-ah."
I love both your comments
around the outside, around the outside...
Did anyone else find this super relaxing? I NEED to see more of this duo.
Referring to the description as "The downstairs" is amazing. Why have I never heard of that before?
on the other hand, as john green observed recently, one day they'll probably move the description to the side or something, and then we'll all just look like we're pointing at our pants.
@@aragusea this happened with the subscribe button, used to be above the video and now it's below.
@@aragusea I remember old school youtube called it the "side bar" and everyone used to say "Links in the sidebar". Crazy times.
69th like nice
Someone should be like as there intro "welcome to my house, your welcome to leave and scroll through the neighborhood, or you can go down to my basement where I hide pillows with blue letters, if you touch them you'll be teleported to a different house" I'm weird lol,
So so interesting to watch this as a cake decorator trainee at a grocery store. Very interesting how the process differ between homemade ingredients, and premade cakes with palm oil based frosting.
She had a really fun, positive personality. I really hope to see more videos with her!
Last time i was this early, Adam still salted his mouth before his steak!
Stop insulting my man,if he wants to salt his mouth- let him be!
to be fair that doesn't sound half bad
@@hellximor5154 nobody is insulting him
@@Pyrodagoat I know,just said so ironically)
I love her gaze, it's like she has nothing to lose
Brother is starving
0:11: “They are already showing that honey ad, damn the video just started, Oh it’s her business name😂”
Adam: “This cookies and cream cake is my favorite cake”
Italian meringue cake: “am I a joke to you?”
I bet that is better than this one
Is that brown sugar? In Adams recipe? Long live the empire?
Not my recipe!
@@bellenesatan alternate universe headcanon
Shame on adam for not using white sugar + molasses
@@user-zu6ts5fb6g dude it's not his recipe...
I love how much Adam respects the experts when he has them speak on his videos. It's really great.
I actually recently ordered from her for a friends birthday. Her cakes are seriously delicious and unique HIGHLY RECOMMEND!
How do you even develop recipes with such specific quantities? "That was good, but I think it needs 6g more egg"
Baking ratios
it's probably because the original recipe was for two cakes and asked for three eggs, so to make one cake you need half the measurements
@@maria-cx4bx I am referring more to the other quantities like 183g flour , 83g milk, perhaps it started out non-metric, or by volume, and was converted, or maybe she just employs very robust scientific experimentation when developing cake recipes, I'm genuinely curious.
@@RoryMag its the same. recipes are developed for bulk production, 50 cakes, not one. So when you convert it you get weird numbers
@@saibgassanov3378 Makes sense
I LOVE how adam is so into showing other people cooking and bigging up their methods ☺️ such a chill guy
Adam: Diet food
This video: *whole pound of softened butter*
Everybody gangsta until Mary Virginia busts out the giant cake leveler 😳
Litteraly cuts off your head 😳
So when I chose my birthday cake on Tuesday I chose a cookies and cream cake (with Oreos on top). I think the only reason I chose it was because of your previous video subconsciously influencing my brain! Ahhh Adam is controlling my decisions lol
Damn, that just gave me inspiration to make this as a birthday cake lol
i advise you to stay away from the wine aisle.
Thank you Adam and Adriana! This cake looks god damn epic. It's awesome that you get so many talented guests to both show us recipes and explain things.
when she said she was the kinda person who takes the frosting off of cupcakes... like i think i found my food soulmate i 100% do that
Ikr too much frosting is disgusting
So you're saying that Adriana is a pro at Macon cakes.
_Sorry, I'll see myself out_
I'm so dumb. It took me a second to get it
I don't get this. May someone explain?
@@yukongold5306
Macon cakes
Makin' cakes
HOLY SHIT- I SPILLED MY WATER 😂😂😂
@@yukongold5306 macon is the city he lives in
Pastry chefs are true artists.
At 3:44: This, children, is what Chef John calls giving the cake the _old tappa tappa._
*Calls Oh Honey*
"Yes I'd like to place an order for 3 billion cake pops."
*Phone explodes*
No please, plz noooooooo! 😰
Cake pops are the best! 😂
@@MetaBloxer caller explodes
2:49 "nobody notices!" and proceeds to highlight it
adam you madman
“She weighs everything”
Joshua Weissman fans: First time?
So true
I love these videos where he sort of shout outs/supports businesses in his area. Super cool!
Adriana was so adorable!! And a great pastry chef.
Okay so I just made this cake and I, like Adriana, also dislike buttercream frosting. This Oreo frosting though, is on a whole different level. Seriously so good.
Her voice is so soothing I love it
Adam: I’m going on a diet
Also Adam: *makes 2 consecutive videos based around cake*
the videos are for you, not me.
Adam Ragusea WOAH YOU RESPONDED!!??
Adam Ragusea also did you add the diet QnA on the pinned comment because of my comment??
this is the perfect vid to make when on a diet bc he doesnt need to recipe test, and eat all the food himself
Obsession with food, particularly energy-dense food, is a fairly common symptom of negative energy balance.
Man, she’s a real pro! I love watching people who are good at things do the things they’re good at.
I'm having dinner guests in a few weeks, and I think you just convinced me to take my first real step into baking
made it last week. SO GOOD!! 10/10 recommend
"Face full of powdered sugar"
Wait, why is there ATF agents knocking at the door?
My dog!
I don't get it
@@drfudgecookie5800 cocaine? Crack? White powder = illegal subatances in memes.
Bless Adriana, what a lovely and kind person!
Therapist: LSD Adam isn't real, he can't hurt you.
LSD Adam: 4:41
Adam and Adriana are so wholesome, gave me those happy giggles
Loved this video. I like seeing others' recipes but having your voice over explaining things because I feel like you explain things well
The edit at 1:23 is great. Using what would potentially be a bad take with her looking up, and using it to emphasize the break in narration for a comment, kind of humanizing both the baker and narrator simultaneously.
You could make an impromptu cake stand by getting two circular cake pans, one on top of each other, and place marbles between them. The marbles will act like bearing balls between the pans.
Oh shit, stealing that improv
Adriana is so precious
Thanks for having this recepy in grams! Now we in europe can do it to!
never have seen an elaborately drawn pineapple tattoo in smn's arm...have seen pancakes,burger, kitchen tools like knives,whisk and tiny whisk but that kinda passion for one fruit with hundrers of eyes like a monster!! that's another level!
O_O I can't resist any cake with cookies and cream
I can say from personal experience weighing everything up to and including the liquid is a baking game changer.
I've never gotten the hang of piping and seeing her doing it with ease is just something else, beautiful
It's so lovely seeing you using the metric system
Adam: “This is probably my favourite cake.”
Italian Meringue: “I have never felt such betrayal.”
Made this buttercream frosting today. The recipe in the description yields WAY more than was necessary to frost the cake. It's also Extremely sweet, even with the salted butter. Maybe that's the point and not a problem, but it's not for me.
Her: Alright I'm going to combine the ingredients
adam: She combined the ingredients
Why do you have to leave a shitty comment that isn't even an accurate criticism? Her quotes and my narration do not overlap.
@@aragusea i think theyre just joking
I think so too. I thought it was funny.
Adam Ragusea
adam, love ya man, but you need to calm down
Adam Ragusea
1: it’s a joke , over exaggerated for humor. It’s mostly a joke i made between my fellow viewers, not me and you
2: if you want actually criticism, here: you only need one narrator to spread certain information at a time, yes i agree often times you have different narrations, but when when you guys say virtually the same thing it’s only necessary to have one person say it to avoid repetition. l like at 3:30. You’re a journalist, you’ve said that before, so you should be familiar with how you wouldn’t summarize a sentence you quoted like this: “ ‘i’m not too sure about this event here’ john said. John said he he was unsure about the event” would sound weird. Yeah nobody is saying you can’t but you should avoid that.
Honestly though this isn’t an issue, but you seemed to requested criticism so here is some more accurate critique. It’s not to say i hated the video, i quite liked it and wouldn’t actually say there was anything really bad about it. Things like at 3:30 did stuck in my mind though so when i can to writing a comment it was what i wanted to know if it stuck in the minds of others.
Thank you for doing this in grams!!!
It's so much easier to cook with the instructions like this
I wish she would start a UA-cam channel.
She does have one. ua-cam.com/channels/Xcful70QdE8LGOx8uZSf7A.html
@@DonteKeys get this to the top!
@@DonteKeys thank you for the link! I just subscribed her!
jonathan milton I’m workin on it. 👍🏼✨
Bruh just check her the description it says her UA-cam channel
i like her pineapple tattoo
even though I'm allergic to pineapple
I'm so sorry, pineapple is soooooo good
don't let that stop you, my friends don't lol
@Stevie G thank you, i like it though i just dont want a day long of throwing up and stomach aches sooo
..better stay away from pineapplea
Are you friends with Binging with Babish?
@@dj_nyx8903 no but that'd be awesome
Adam: No one notices the chocolate in your nail!
Also Adam: Pauses the footage and clearly circles the chocolate
I was having a very bad day, and seeing this upload just calmed me down. Thank you
Two things:
1. She's adorable
2. I absolutely love oreos
So a video involving both = 10/10
It's almost impossible to beat the science involved in a cake mix. But if you want to the type of precision she employs is essential. Perfecto!
3:53 I've seen in an oven instruction manual to put cakes in the oven in a pyramid shape for best air circulation around them all. Probably makes very little difference though.
Good idea, if you don't have convection.
for a cake turntable I use the dish form my microwave ,, the glass dish goes upside down on a table ,,the rotating round circle part with wheels goes over the dish,, and then place whatever cake dish on top of that ,, the cake dish will spin on the wheeled circle part ,, that circle part will stay centered on the upside down microwave dish --the whole thing works very well
That middle layer is begging to be cheesecake lol
Ughhh yes
Oooooooo😯🤔
The entire thing is begging to be a cheesecake.
I though it was going to be, because of the thumbnail and it would make the cake more close to a "giant Oreo" (bulk chocolate stuff at the extremes, creamy dairy stuff in the middle)
I love her recipe since it uses the superior method of weighing!
y'all know this cake is good as ever
NamedKitten see you're asking the real questions
NamedKitten alrighty!
@@leopandabear532 i want in on this
I just made a white cake using her recipe (doubled- 3 eggs!) And it was the best cake I've ever made. Plan to make the Oreo one for my birthday
I've been making Oreo cupcakes for years: this seems like a logical next step. Thank you, Adam and Adriana! Hopefully I'll do your recipe justice. :)
It's 3 years later, did you do it justice?
Watching this shortened my life by a year
After so many le glug recipes, weighed precision feels like a warm blanket to this Alton Brown fanboy.
My mom and I spent HOURS on an Oreo cake for my birthday last year and it was tasty but it wasn't the best, much like a lot of that birthday due to covid and other complications. This year I will DEFINITELY try this recipe!
Her: all that crazily precise measurement
Me: ok, no proble
Her: an egg and a half
Me: fffuuuuuu
Adriana is really skillful! I respect that very much, because i fancy myself a good cook, but i didn' bake a single cookie in my life.
I like how Adam has used his new-found platform to promote his friends.
I took the Wilton cake decorating classes and they never taught me that trick about beating the buttercream for 10-15 minutes!!! I gotta try it!!!
She is an absolute delight and that cake looks delicious. I'm not a big dessert person and even I want to try a slice of that.
In the bakery I work at, we take the cake trimmings and crumble them into containers to sell as cake scraps, they sell fast. I hear people like to put them in ice cream.
As always, the segway into the sponsor was top notch :D
In this video Adam is the guy tht didn’t do any work in the project but still needed tht presentation grade
wow I usually skip past sponsor segments but you actually make them interesting, you can usually tell when an ad is simply script read.. props bruh :) unless it is a script you read from in which case good script xd
I love her precision. I’m going to make this
Would love to know what brought her to such precise measurements for each ingredient.
Elliot Vanier well I cut my usual recipe in half so that viewers wouldn’t end up with so much excess batter.
Hi Adam. Carpenter from Washington DC here. Love your vids. It only took one video to subscribe that’s how you know you’ve found an awesome creator. Cheers!
SAME!! 💜👋
Cookies and Cream? More like *Cookies and Dream*
Just Some Guy without a Mustache BRO YOU ARE EVERYWHERE
Nigga
I love seeing the servsafe certificates in the back at the beginning of the video it makes me happy.
Hey Adam!
I like your videos and I was wondering that you would do a video about cleaning pans, cutting boards and keeping your table clean while cooking. I think it would be helpful.
Keep making your great videos.
Ernest
I didn't realize this the first time I watched this video but I love the yellow theme in her kitchen :) it makes the whole place look so fun and lively 💛
0:15 this place is so cute
I made this and can confirm, absolutely delicious (and impressed grandma!)
I can imagine what she thought when he told her to make the cake while he sits there and records it. XD
Then eats it.
This is nonsense and disrespectful. If she didn't want to, she would have declined and he would have respected that because he has intellect.
@@noraa.616 What I mean is I'd find it a little odd if someone asked me to make a cake while they sat there and recorded it
@@PLANDerLinde99 that's literally what every cooking show is. I'm so confused by this comment!
@@aragusea Actually good point. Damn never thought of it like that
Adam in the video: Sweet and supporting
Adam in the voice over: Straight savage
1 week ago: posts "my diet video"
Today: OREO CAKE
Adriana is precious and needs to be protected