Dear sweet David, do not fret at all. Your cakes look fantastic. I have been cooking and baking since I was 9 years old (I'm now 50). I also have three culinary degrees. One of them is Baking & Pastry, for which I had to take TWO classes just on cake decorating. I still cannot, to this day, decorate a cake which even remotely resembles "professional". And I practice cake baking and decorating A LOT (I mean, that's mostly because I love cake, but still). "Omg, Sarah, you make the best looking rustic cakes"....bro, that's the three tier off-set cake I made for my wedding...which was only two years ago. =(
If you don’t mind me asking, how long were you in culinary school for your baking and pastry degree and how much was it after graduating? I’ve been wanting to go to culinary school
I went to culinary school too! I did the 5years course in Italy and my husband did culinary school in London! Did you pursue your dream job afterwards?
ikr? I love cream cheese but I can understand how people using it in EVERYTHING would get really tiring. If I remember right he didn't hate it (maybe secret dislike but not hate) on some previous videos. It would be like putting chocolate in anything remotely sweet, eventually you would get sick of even chocolate.
Half Prince cream cheese like, doesn’t go on everything though? On bagels, in frosting, in cheesecake. Salmon spread if you’re feeling hot. I don’t understand how one cannot like cream cheese and I’m lactose intolerant
Rookie Cookie and like babyish also, don’t get me wrong his videos r good but his mood is too monotone for me tho. but joshua wiessmenn is one of my favorites
A few things: The first cake is very similar to what us bakers in our bakeries do which is a “flourless chocolate cake”, although we add more ingredients for a better texture and flavor. -For the second cake: PLEASE invest in a metal cake turntable! I got mine off Amazon for about $25 and i absolutely LOVE IT, its definitely something that can help u decorate cakes better and evenly in the future. -As for the frosting being runny on the second cake, I recommend putting the frosting in a sealed container and letting it come down in temperature in the fridge, just check it every 5 or 10 minutes to make sure it doesn’t go rock solid because the butter will do that unfortunately if it gets too cold :,) (Although the cross-section did look BEAUTIFUL on it despite the runniness!)
It really annoys me, lol, cuz he keeps talking like he has superior tastebuds (in other videos). Like dude, you've got trash tastebuds if anything because cheesecake is top tier.
David I saw this vid and I thought of you. I’m a huge fan and I’m finally early. I’m probably not first but I came as soon as I saw you posted a video. I love ur videos so much David! Keep up the amazing work. Also let’s talk about that 5 year anniversary cake. Idc if u do it cuz it seems stressful and I wish you no stress!
DAVID!!! you need to make a trip to Costco! they sell 4 1/2 pound bags of good quality semi sweet chocolate chips🍫 for well under $20! (I feel like this would save your wallet some undue trauma) love your vids btw!
Chocolate chips cannot be substited for baking chocolate if you're doing anything but using them as chips, but bulk buying something like calets or baking chocolate from a specialty shop would be a good idea. Edit: Sorry, cannot was wrong, should not would have been better. Things sold as chips tend to have stabalisers added to them which means they melt differently and may make a mess of the texture. Bakers calets which resemble chips are fine to use.
@@sethzard If you get good quality chocolate chips they absolutely can be used instead of baking chocolate, I have done it on multiple occasions and it works fine.
I know why the 20 ingredient cake wasn't 20 ingredients🤣😂 i rewatched Alvin's video and counted the ingredients. He counts an ingredient twice if he uses it twice. So once for the cake and then again for the frosting 🤣😂😂😂😂
Seriously?!? LOL that’s kind of strange!!! These days people struggle to make stuff with using almost no ingredients and he’s counting the ingredients twice 🤣🤣 Well I guess he’s at the stage that can do whatever he wants 🤪👌🏽
David, if it helps you with the cream cheese issue: there are cream spreads that are like cream cheese but taste more like mascarpone, or even mascarpone itself. They are a good replacement and the cream cheese taste is gone. 60% to 70% chocolate is the best for chocolate desserts like mousse or cake.
Hey David, when making cream cheese frosting, always add the sugar to the cream cheese first before adding anything else. It looks like that's what made your frosting split.
David: "Click the link [for the plushie]" Also David: *does't leave the plushie link in the description for this video or the last video* The company is called Makeship if you do want to get one.
I hate when recipes say “10 ingredients” and then one of the ingredients is a BOX MIX/other pre-prepared item!! They have multiple ingredients inside!! (Plus those of us not in the US can’t easily replicate 😢)
@@mplspc we sure do but they are not the same as the american ones because they might be lighter or heavier and that would throw off the proportions in the recipe
In Poland we have box mixes for cupcakes, cold cheesecakes and very specific cakes, like forest moss cake. Pancake mixes or plain chocolate/vanilla cakes are hard to find
Liam Casey in Australia we do have cake mix, but I’m not always sure they are the same. What we definitely don’t have is any packaged uncooked cinnamon rolls or “biscuits” etc, which I also see a lot in these type of “x ingredient” recipes 😞
@@mplspc I'm from Sweden and cake mixes are extremely uncommon here. Only a few big grocery stores sell them, and I've personally never seen or heard of anyone who buys them
The ingredient that's making you salivate/makes it taste amazing is probably the mayonnaise, I've noticed when I make dinner rolls with it instead of eggs, they have an amazing flavor. It really helps to enhance whatever you put it in.
Its easier if you chill the frosting a little before assembly. Then after assembling your layers crumb coat it (apply a very thin layer of frosting all over the cake). Chill the cake and then do a final coat of frosting! I think they all turned out great and I really want chocolate cake now. ❤
I agree...The ULTIMATE chocolate cake is INSANELY delicious. I've made it several times, and everyone who has had it has loved it as well. I'm the official birthday cake "maker" at work, and this one is repeatedly requested. I love your videos, BTW, keep up the fantastic work!
Two words: crumb coat. That and resting your cake for an hour will give your cakes a bit of polish, especially that 20-recipe cake. But they all looked so good regardless!
Doing a crumb coat can help with making the cakes look a little better. Also, I think that last frosting could do with a tablespoon or two of heavy cream. It would loosen and lighten it up just a bit, which would make it silkier and a little easier to spread.
I was watching some old David videos recently, anyone else miss the "What's going on my peeps" in the intro and decimal scores he'd give each dish, even when he made singles? Love your content David, keep up the great work!
I was just about to make the last cake because you rave about it all the time David! I was actually going to cut the chocolate buttercream and use my own because it seemed like it'd be too sweet, but since you insist that it's not, I'll give it a shot as is. Update: Did end up cutting some sugar just because it didn't need it and I was tasting as I went. Very unusual stout-y undertones in the cake, but very mild (and I hate alcohol XP) and I would definitely make again! Also, mad respect for how crazy you are to buy every weird, obscure ingredient and kitchen device you need just to authentically replicate something. I never leave likes, but I do for you.
@@ArchangelShine I tasted as I went and did cut some of the sugar in the frosting, but feel it really didn't need all of it. The cake itself is fantastic! Moist and very rich as David describes. Weirdly, hints of the stout come through, but as a flavor, not as alcoholic. However, I'm also a lot more sensitive to alcohol (was gagging as I poured the beer), so the average person probably wouldn't be bothered or even notice. Highly recommend though! Might sub the stout for coffee or milk next time though.
@@morisatsuki3659 I personally dont like anything too sweet (so american buttercream no no) so I would probably make just a simple chocolate cream or light ganache. Maybe you can try some chocolate stout! And if youre generally against alcohol, coffee or caramel would work And thank you for the reply!!
@@ArchangelShine I did have chocolate stout on hand, so maybe. I did read other comments that said you could sub in milk or coffee for the stout, so while I'm a little skeptical of it tasting the exact same, I would definitely do the coffee since it boosts the chocolate (thus why the espresso powder is added). But just about any frosting will do great on this cake, for sure. Happy baking!
Substitute cream cheese for mascarpone, it has a much softer taste ( used in tiramisu). I sometime just add vanilla and powdered sugar for a quick icing ( and Baileys if no kids will eat it). A little more expensive but your tastebuds will appreciate the effort. !
Try wetting the offset spatula with some warm water after you ice it. Simple step but makes a whole lot of difference for a cleaner finish. Hello from Lebanon 💖
@Gavin Davis hey man. Before his channel blew up like it is today (before around 200k I think) He only used to do Tasty recipes. And Tasty used to use cream cheese in at-least 4 of there 5 dessert recipes. And thus began the hate of cream cheese and David. He basically got tired from eating it a lot in the recipes.
Pro tip for next time, especially for your frosting. Have everything cold before you decorate. Everything holds up way better while it is cold as the butter and cream cheese starts to slightly solidify again within the mix whereas at room temp, it will be much more soft.
David, I know exactly what will help you with cake decorating. Do a crumb coat before you frost the cake. Smallest thing ever but makes the difference. Try it out!
Personally, I can’t stand butter frosting, it’s just way too fatty in taste. Cream cheese frosting is at least edible to me, even though it’s probably just as fat. I can only assume it’s an American thing.
Same. Perfect frosting is just whipped cream with melted chocolate. I just hate butter frosting. And idk but American recipes are way to sweet for me :v.
Quick tip to make it look just a little better, do a crumb coat before completely frosting it. It's just a very thin layer of icing on the cake. Then stuff it in the freezer to harden the icing before taking it back out to finish icing it. It will look a lot prettier in the end since you'll no longer deal with crumbs in your icing.
I made the 20 ingredient cake and it really is amazing. The mayo really is what makes the difference, I believe. It may scare some people, but all mayo is made of is eggs and oil. But the cake came out super moist and rich. The only thing I did not enjoy was the strong taste from the stout and the choco chunks. I would maybe use less stout and maybe a touch more sugar. Next time I will leave the choco chunks out but that is only my preference.
i just discovered your channel and i’ve been binge watching your videos ever since ☺️ i love that there’s a channel that reconstructs popular recipes! i do see your health mentioned occasionally though and i’m honestly concerned, since you seem to cook unhealthy stuff often. i feel like you should try cooking more healthy recipes, not just for you but for your viewers as well, everyone should be encouraged to eat healthier!! can’t wait for the next video
hey david, i literally learned it reading comments under your videos, DONT separate the yolks with bare hands as theres oils (onyour hands) and the egg whites wont beat the way theyre supposed to
I know the cake spinning thing is fancy, but if you grab your cutting board, place a big jar lid on the bottom with the opening facing the table and put some marbles inside the lid you will be able to spin your cutting table in a more or less controlled way!
For the chocolate and water... Just put it together when cold, melting the chocolate directly into the water as it warms up. If you whisk the entire time, you'll make the most chocolatey mousse you ever had. There's no fat to dilute the flavor.
Hey! Pastry Chef here! 🎂 *First of all you did a great job at decorating, David!!* The frosting was a little too runny, you could refrigerate it next time before using it. Also, the crater in the cake could come from over-mixing Love your videos btw 😘
I made the 20 ingredient one for my moms birthday and everyone hated it and I was so embarrassed they all said all I can taste is beer.. and yes I measured everything perfectly
Hey David! You should try using Mascarpone Cheese instead of cream cheese! It tastes like a more solid version of whipped cream and doesn’t have that sour cream cheese taste. You can substitute it 1:1 from any recipe. Maybe just add less sugar bc it’s not sour and doesn’t cancel out the sweetness as much. 🤗
You know Heston Blumenthal made a mousse with only chocolate and water and I tried it it worked and Emmymade did a video on it she made sure to not use the cheap chocolate but real chocolate you can identify it by checking the ingredients and seeing if the chocolate has coco solids.
Doing AP Gov. Homework... at 90 pages and Google Docs is breaking. Once I got the notification for this, I immediately had to get on here to see David make some things 😂 Thank you for saving my soul every time you upload a video.
Serious question here... I know he must have help but still, that is still a LOT of cake/sugar/food... how does he manage to finish all the food he makes without it going bad?! 😂
i wasn't lying, that last cake is decorated pretty well! get a longer, non-angled spatula and a pretty cheap turn table from michaels and it'll make it easier to smooth out cakes.
David, why don’t you use cream of tartar or any acid in general? It makes the egg whites stabilize and whip up better! Also, separating eggs by hand still is my favourite method, because washing your hands remove any oil that would get in the way of the whipping process.
idk how someone can be so amazing that despite having a 100 allergies and disliking common foods they can still run a popular food channel
LOL think some people are actually Chef with these kind of issues, I mean allergies!🤣🤣
David's humour and dedication to making these videos makes his channel amazing! :D
There's always substitutes...lol. thats why.
I'm thankful cuz I'm not the biggest fan of cream cheese so I can trust him lol
Manjit Dhamrait same
Recipe: requires 1 milligram of cream cheese
David: what is this garbage
Such an underrated comment
I mean, it did call for a lot more cream cheese than usual. But I totally get what you mean.
David: *glares at an atom of cream cheese under a microscope*
David: what is this garbage
@@PlayFoodSG cream cheese: exists
David: what is this garbage
Imagine putting cream cheese frosting on a chocolate cake
2-ingredient chocolate “cake”? More like 2-ingredient chocolate omelette.
Are you a dad? This sounds like something a dad would say. That’s a compliment, I love dads
Gabby: Not a dad, but I had one, and yes, that’s exactly what he’d say. We learn from the best.
Or baked original chocolate mousse.
Thicc omlet😎
That was essentially a soufflé, baked incorrectly.
Dear sweet David, do not fret at all. Your cakes look fantastic. I have been cooking and baking since I was 9 years old (I'm now 50). I also have three culinary degrees. One of them is Baking & Pastry, for which I had to take TWO classes just on cake decorating. I still cannot, to this day, decorate a cake which even remotely resembles "professional". And I practice cake baking and decorating A LOT (I mean, that's mostly because I love cake, but still).
"Omg, Sarah, you make the best looking rustic cakes"....bro, that's the three tier off-set cake I made for my wedding...which was only two years ago. =(
If you don’t mind me asking, how long were you in culinary school for your baking and pastry degree and how much was it after graduating? I’ve been wanting to go to culinary school
Kirby same could you also explain what you did after baking school to get a job somewhere?
Yes please tell us. And which school did u go to and did you get working experience from Restraunts?
I went to culinary school too! I did the 5years course in Italy and my husband did culinary school in London! Did you pursue your dream job afterwards?
@@TheJohnsKitchen wow!
David has advanced so much throughout all these series. I’m like a dad watching his son grow up 😭
Lmao
How am i second
*watches while eating breakfast*
David: "The devil incarnate itself."
*slowly puts down my cream cheese lathered bagel*
LOL I cannot stop laughing!!!
ikr? I love cream cheese but I can understand how people using it in EVERYTHING would get really tiring. If I remember right he didn't hate it (maybe secret dislike but not hate) on some previous videos. It would be like putting chocolate in anything remotely sweet, eventually you would get sick of even chocolate.
"lathered" 🥴
Half Prince I like cream cheese on bagels but not in sweet dishes idk
Half Prince cream cheese like, doesn’t go on everything though? On bagels, in frosting, in cheesecake. Salmon spread if you’re feeling hot. I don’t understand how one cannot like cream cheese and I’m lactose intolerant
Mah boy always tests EVERYHING! You’re so underrated!
fact tho he should hav had a million some time ago
True true 💯
pannagasri g who do u agree with ?
Rookie Cookie and like babyish also, don’t get me wrong his videos r good but his mood is too monotone for me tho. but joshua wiessmenn is one of my favorites
SOOOOOOOOOOO underrated !!!!
I need the "gross, moving on" clip... For research purposes ...
That’s my favorite part of the video
I literally checked the comments just to see if someone talked about this part lmaaoo
Just download the video from an online video converter and cut the video to the gross moving on part easy
I’ve heard people putting mayo in chocolate cake. It doesn’t taste like mayo at all and is soooo moist and delicious.
That's becouse mayo is just an emulsion of egg yolk and oil
@@nthabisengbodibe9325 and vinegar
You have to think abiut what ingredients are you know? Mayo is egg and oil and a little acid, all things you often put in cakes
That’s actually a really good trick, can’t taste it at all and it makes a cake 1000x better
In my grandma's chocolate chip cake recipe, she uses sour cream. No sour cream taste and makes cakes extremely moist
A few things:
The first cake is very similar to what us bakers in our bakeries do which is a “flourless chocolate cake”, although we add more ingredients for a better texture and flavor.
-For the second cake: PLEASE invest in a metal cake turntable! I got mine off Amazon for about $25 and i absolutely LOVE IT, its definitely something that can help u decorate cakes better and evenly in the future.
-As for the frosting being runny on the second cake, I recommend putting the frosting in a sealed container and letting it come down in temperature in the fridge, just check it every 5 or 10 minutes to make sure it doesn’t go rock solid because the butter will do that unfortunately if it gets too cold :,)
(Although the cross-section did look BEAUTIFUL on it despite the runniness!)
why didn't no-one comment on your comment! this is good
Any recipe: “has cream cheese”
David: aww shit here we go again
Recipe: add one milligramm of cream cheese
David: disgustung. Inedible
lol
borkdogey when he was starting off he made a lot of tasty recipes and in most of which had cream cheese so he ate it a ton and now he hates it
It really annoys me, lol, cuz he keeps talking like he has superior tastebuds (in other videos). Like dude, you've got trash tastebuds if anything because cheesecake is top tier.
Commenters: hah only 20 ingredients pathetic
I’m expecting a 2000 ingredient cake next week or I’m unsubscribing
Same
1 ingredient cake: money
@@cczsus6513 I legit gagged 🤢🤮
@@cczsus6513 sis I'm eating fried chicken
Ugh
@KILEY KITTRIDGE it was 5 months ago he probably dosent remember
David I saw this vid and I thought of you. I’m a huge fan and I’m finally early. I’m probably not first but I came as soon as I saw you posted a video. I love ur videos so much David! Keep up the amazing work. Also let’s talk about that 5 year anniversary cake. Idc if u do it cuz it seems stressful and I wish you no stress!
I did too!!!! I knew he was gonna make this, I just had a feeling! 😂
DAVID!!! you need to make a trip to Costco! they sell 4 1/2 pound bags of good quality semi sweet chocolate chips🍫 for well under $20! (I feel like this would save your wallet some undue trauma) love your vids btw!
Ugh I'm in a place with no Costco but we have a Sam's Club but it's so expensive for a membership 😭😒
Chocolate chips cannot be substited for baking chocolate if you're doing anything but using them as chips, but bulk buying something like calets or baking chocolate from a specialty shop would be a good idea.
Edit: Sorry, cannot was wrong, should not would have been better. Things sold as chips tend to have stabalisers added to them which means they melt differently and may make a mess of the texture. Bakers calets which resemble chips are fine to use.
@@sethzard If you get good quality chocolate chips they absolutely can be used instead of baking chocolate, I have done it on multiple occasions and it works fine.
sethzard I used chocolate chips in the 20 ingredient cake
Costco has the best deals, sadly they do t have one near me 😕
I swear I need to have at least one slice of that ultimate chocolate cake during my life
I know why the 20 ingredient cake wasn't 20 ingredients🤣😂 i rewatched Alvin's video and counted the ingredients. He counts an ingredient twice if he uses it twice. So once for the cake and then again for the frosting 🤣😂😂😂😂
Seriously?!? LOL that’s kind of strange!!! These days people struggle to make stuff with using almost no ingredients and he’s counting the ingredients twice 🤣🤣
Well I guess he’s at the stage that can do whatever he wants 🤪👌🏽
Ohhh......LOL
But the two ingredient cake used chocolate for the cake and icing...
@@hannahbloom and the ten one used a mix, which is more than one ingredient, but whatever ;)
Ya that’s what I said
Imagine if David tried to clone the molten chocolate cake at Chili's. *Hi welcome to Chili's*
I need a recipe for the chocolate lava cakes from dominoes
Boxed mixes are just pre-measured dry ingredients. Lots of bakeries use them because the art is in the decorating
David, if it helps you with the cream cheese issue: there are cream spreads that are like cream cheese but taste more like mascarpone, or even mascarpone itself. They are a good replacement and the cream cheese taste is gone.
60% to 70% chocolate is the best for chocolate desserts like mousse or cake.
watching this while doing my physics homework is the only thing keeping me sane
Kaenany cool, I could never do physics 😂
*how*
physics is so hard
I hate physics it's so hard
I like physics but y tf you so hard
Hey David, when making cream cheese frosting, always add the sugar to the cream cheese first before adding anything else. It looks like that's what made your frosting split.
David: "Click the link [for the plushie]"
Also David: *does't leave the plushie link in the description for this video or the last video*
The company is called Makeship if you do want to get one.
LMAO thanks!
WE'VE NEVER SEEN THE OTHER SIDE OF YOUR BASEMENT IT MAKES ME SO UNCOMFORTABLE
LOL thought exactly the same!!!🤣🤣🤣🤣
Now you have
cream cheese placebo effect is strong with this one
I hate when recipes say “10 ingredients” and then one of the ingredients is a BOX MIX/other pre-prepared item!! They have multiple ingredients inside!! (Plus those of us not in the US can’t easily replicate 😢)
Do you guys outside the US not do cake mix? Might sound stupid but it’s like a fact of life over here so I just assumed everyone else had it too
@@mplspc we sure do but they are not the same as the american ones because they might be lighter or heavier and that would throw off the proportions in the recipe
In Poland we have box mixes for cupcakes, cold cheesecakes and very specific cakes, like forest moss cake. Pancake mixes or plain chocolate/vanilla cakes are hard to find
Liam Casey in Australia we do have cake mix, but I’m not always sure they are the same. What we definitely don’t have is any packaged uncooked cinnamon rolls or “biscuits” etc, which I also see a lot in these type of “x ingredient” recipes 😞
@@mplspc I'm from Sweden and cake mixes are extremely uncommon here. Only a few big grocery stores sell them, and I've personally never seen or heard of anyone who buys them
The ingredient that's making you salivate/makes it taste amazing is probably the mayonnaise, I've noticed when I make dinner rolls with it instead of eggs, they have an amazing flavor. It really helps to enhance whatever you put it in.
Nice fact
isn't the first one basically just a souffle
Its easier if you chill the frosting a little before assembly. Then after assembling your layers crumb coat it (apply a very thin layer of frosting all over the cake). Chill the cake and then do a final coat of frosting! I think they all turned out great and I really want chocolate cake now. ❤
Stop being so hard on yourself. The second cake looked awesome. Positivity is so needed right now. Love your videos.
I agree...The ULTIMATE chocolate cake is INSANELY delicious. I've made it several times, and everyone who has had it has loved it as well. I'm the official birthday cake "maker" at work, and this one is repeatedly requested. I love your videos, BTW, keep up the fantastic work!
Two words: crumb coat. That and resting your cake for an hour will give your cakes a bit of polish, especially that 20-recipe cake. But they all looked so good regardless!
You actually care about your fans ideas! Love you thanks for putting so much effort and making random stuff
You’re seriously underrated! Love your videos 😊
Absolutely! I really respect the amount of work he puts in his videos!!
Doing a crumb coat can help with making the cakes look a little better. Also, I think that last frosting could do with a tablespoon or two of heavy cream. It would loosen and lighten it up just a bit, which would make it silkier and a little easier to spread.
I knew David would recreate theses recipes.
Add this video to countless chocolate compilations! 🤗☺️
Another chocolate lover 👍🏽🥰
I was watching some old David videos recently, anyone else miss the "What's going on my peeps" in the intro and decimal scores he'd give each dish, even when he made singles?
Love your content David, keep up the great work!
I was just about to make the last cake because you rave about it all the time David! I was actually going to cut the chocolate buttercream and use my own because it seemed like it'd be too sweet, but since you insist that it's not, I'll give it a shot as is.
Update: Did end up cutting some sugar just because it didn't need it and I was tasting as I went. Very unusual stout-y undertones in the cake, but very mild (and I hate alcohol XP) and I would definitely make again!
Also, mad respect for how crazy you are to buy every weird, obscure ingredient and kitchen device you need just to authentically replicate something. I never leave likes, but I do for you.
Tell us how it turns out and if it's too sweet! ^^
@@ArchangelShine I tasted as I went and did cut some of the sugar in the frosting, but feel it really didn't need all of it. The cake itself is fantastic! Moist and very rich as David describes. Weirdly, hints of the stout come through, but as a flavor, not as alcoholic.
However, I'm also a lot more sensitive to alcohol (was gagging as I poured the beer), so the average person probably wouldn't be bothered or even notice. Highly recommend though! Might sub the stout for coffee or milk next time though.
@@morisatsuki3659 I personally dont like anything too sweet (so american buttercream no no) so I would probably make just a simple chocolate cream or light ganache.
Maybe you can try some chocolate stout! And if youre generally against alcohol, coffee or caramel would work
And thank you for the reply!!
@@ArchangelShine I did have chocolate stout on hand, so maybe. I did read other comments that said you could sub in milk or coffee for the stout, so while I'm a little skeptical of it tasting the exact same, I would definitely do the coffee since it boosts the chocolate (thus why the espresso powder is added). But just about any frosting will do great on this cake, for sure. Happy baking!
omg i used to be obsessed with his vids i can’t believe i ended back up here i’m so happy
The 2 ingredient cake (ingredients and finished product) looks like all the keto cake recipes out there. Lol
Substitute cream cheese for mascarpone, it has a much softer taste ( used in tiramisu). I sometime just add vanilla and powdered sugar for a quick icing ( and Baileys if no kids will eat it). A little more expensive but your tastebuds will appreciate the effort. !
The point of the cream cheese is that you want to taste it. It tastes good.
Not everyone likes cream cheese tho
@@maraisfan4life517 then dont make a recipe that has cream cheese .
I decorate cakes for a living and you did a great job! Keep up the good work!
Please do Adam regusas (don’t know if u spelled that right) New York style pizza doesn’t seem too hard and looks sooo goood
Try wetting the offset spatula with some warm water after you ice it. Simple step but makes a whole lot of difference for a cleaner finish.
Hello from Lebanon 💖
Aww David is too hard on himself 😭😭 the cakes look great
@Gavin Davis hey man. Before his channel blew up like it is today (before around 200k I think) He only used to do Tasty recipes. And Tasty used to use cream cheese in at-least 4 of there 5 dessert recipes. And thus began the hate of cream cheese and David. He basically got tired from eating it a lot in the recipes.
Pro tip for next time, especially for your frosting. Have everything cold before you decorate. Everything holds up way better while it is cold as the butter and cream cheese starts to slightly solidify again within the mix whereas at room temp, it will be much more soft.
David, I know exactly what will help you with cake decorating. Do a crumb coat before you frost the cake. Smallest thing ever but makes the difference. Try it out!
Why do u not like cream cheese frosting? It’s delisios
Personally, I can’t stand butter frosting, it’s just way too fatty in taste. Cream cheese frosting is at least edible to me, even though it’s probably just as fat. I can only assume it’s an American thing.
It’s way better than cream cheese frosting, it does not taste buttery whatsoever as the chocolate flavour is very prominent
Same. Perfect frosting is just whipped cream with melted chocolate. I just hate butter frosting. And idk but American recipes are way to sweet for me :v.
6:14 He went 0 to 💯 with that cream cheese chocolate cake 🤣🤣🤣
Quick tip to make it look just a little better, do a crumb coat before completely frosting it. It's just a very thin layer of icing on the cake. Then stuff it in the freezer to harden the icing before taking it back out to finish icing it. It will look a lot prettier in the end since you'll no longer deal with crumbs in your icing.
Am I the only one who wants David to try to make authentic dishes from other countries🤔
I'd love to see him try one of Maangchi's recipes!!!
Definitely , I like that he keeps an open mind although he has quite strong food opinions.
No..That will lead to a shit storm in the comment section. People are super sensitive about “authentic” ethnic dishes.
Oh man I'd watch the hell out of that.
creme cheese is legit one of my fav food. can go on bagel, used as ingredient in icings. toast.and you can flavor it.
You should do another triple decker cheesecake because I know u love cream cheese.
The chocolate and hot water ganache is based on a method made by Herve This for making a chocolate mousse using just chocolate and hot water.
After making Tasty’s ultimate chocolate cake, I ain’t going anywhere else. Why bother?...
We’re u able to taste the stout? When I made it that was all I tasted
Katie Huynh No.
Katie Huynh you probably messed it up. I forgot that i even put the stout in. Literally no smell, or hint.
Katie Huynh You probably put too much in, it’s only 1 1/2 cup.
No I definitely put in the right amount. It was a long time ago though so maybe I used the wrong type of beer not sure.
David, you can make that ultimate chocolate cake as many times as you like! It's worth seeing you enjoy it so much.😊
I’m a culinary student. Your cake decorating is better than mine.
I made the 20 ingredient cake and it really is amazing. The mayo really is what makes the difference, I believe. It may scare some people, but all mayo is made of is eggs and oil. But the cake came out super moist and rich. The only thing I did not enjoy was the strong taste from the stout and the choco chunks. I would maybe use less stout and maybe a touch more sugar. Next time I will leave the choco chunks out but that is only my preference.
David should do a zoom collab with Rie or Clarie teaching David to decorate cakes.
i just discovered your channel and i’ve been binge watching your videos ever since ☺️ i love that there’s a channel that reconstructs popular recipes! i do see your health mentioned occasionally though and i’m honestly concerned, since you seem to cook unhealthy stuff often. i feel like you should try cooking more healthy recipes, not just for you but for your viewers as well, everyone should be encouraged to eat healthier!! can’t wait for the next video
I'm a simple man, I see chocolate, I click
Legit!!!👌🏽👏🏽
Someone recommend you to me in one of Ann's videos,while exposing tasty
Im glad i found you too
I felt that when he threw the fork lol
I think the 2 cakes u decorated were lovely
Next vid: Coach Greg’s anabolic french toast
I watch full ads on David videos because this man deserves so much more for what he does for us
David this is BuzzFeed test 199
theres no way you've actually been counting-
@@DavidSeymourOfficial ua-cam.com/play/PL8wYf_ZQ6g6_0PI6jluFxYVSHg7TsTEvQ.html
David Seymour we need something special for EPISODE 200
hey david, i literally learned it reading comments under your videos, DONT separate the yolks with bare hands as theres oils (onyour hands) and the egg whites wont beat the way theyre supposed to
i was hoping you'd do this one omg! how do you feel about doing alvin's crispy honey chicken?
I didn’t see this crispy honey chicken yet!!! It sounds delish 🤤
I know the cake spinning thing is fancy, but if you grab your cutting board, place a big jar lid on the bottom with the opening facing the table and put some marbles inside the lid you will be able to spin your cutting table in a more or less controlled way!
i've bingewatched 4 years worth of your videos. will i get a heart today?
Aww so sweet you are following him for such a long time!!!
For the chocolate and water... Just put it together when cold, melting the chocolate directly into the water as it warms up.
If you whisk the entire time, you'll make the most chocolatey mousse you ever had. There's no fat to dilute the flavor.
The first one just made me go "just eat a bar of chocolate" because that looked terrible to eat.
Hey! Pastry Chef here! 🎂
*First of all you did a great job at decorating, David!!*
The frosting was a little too runny, you could refrigerate it next time before using it.
Also, the crater in the cake could come from over-mixing
Love your videos btw 😘
It's always amazing how people always count a "mix" package of something as one ingredient... If that isn't cheating I don't know what it.
Just a little advice for the future: always do a thin frosting crumb coat to catch all the crumbs and then put on your final coat of icing.
Do some goodful recipes. I'd love to see you try alot of the vegan recipes
i haven’t seen you on my recommended lately glad to be back :)
I would love to see David do a recipe from Ina Garten.
Would love to see you try remaking one of the foods Josh from Mythical Kitchen has been making. That channel has been popping off recently!
In the words of the great David,
“Gross, moving on”
If you get a cake turn table and a dough scraper it makes a TON of difference!
I made the 20 ingredient one for my moms birthday and everyone hated it and I was so embarrassed they all said all I can taste is beer.. and yes I measured everything perfectly
Oh no that’s awful. I didn’t have stout so I used coffee and omitted the espresso powder and it tastes good. I feel that pain. That’s just horrible
Bean Katy ok seems good although I won’t be trying it again they still joke about it 😞
Hey David! You should try using Mascarpone Cheese instead of cream cheese! It tastes like a more solid version of whipped cream and doesn’t have that sour cream cheese taste. You can substitute it 1:1 from any recipe. Maybe just add less sugar bc it’s not sour and doesn’t cancel out the sweetness as much. 🤗
I DONT CARE IF IT HAS NUTS AND CREAM CHEESE I WILL RAGE QUIT LIFE IF HE DOESNT DO RIE’S BABY FOOD CARROT CAKE 😤
Thank you for making videos! I love them! Learn and set goals to try ! Keep up the good work !
Youre okay with Mayo in a cake, but Cream Cheese does you in? You're like my brother with Ricotta cheese.
You know Heston Blumenthal made a mousse with only chocolate and water and I tried it it worked and Emmymade did a video on it she made sure to not use the cheap chocolate but real chocolate you can identify it by checking the ingredients and seeing if the chocolate has coco solids.
Y’all. David won’t like this. Bet ya 20 bucks
wheres my money
David Seymour PayPal
@@DavidSeymourOfficial savage
David Seymour isn’t UA-cam giving it to you? 😂😂
YES!!! I'm so happy you did this!!
That feeling when you beat the notification.
Doing AP Gov. Homework... at 90 pages and Google Docs is breaking. Once I got the notification for this, I immediately had to get on here to see David make some things 😂
Thank you for saving my soul every time you upload a video.
Serious question here... I know he must have help but still, that is still a LOT of cake/sugar/food... how does he manage to finish all the food he makes without it going bad?! 😂
Probably shares it lol
TheCinderfang most likely
If you watched the vid through there was a person I assume brother I think he lives at home
I'm sure if he freezes them they'll stay good. I've heard of couples who freeze their weeding cake and keep it for over 20 years!
Whyyyyy would you do that what the heck
i wasn't lying, that last cake is decorated pretty well! get a longer, non-angled spatula and a pretty cheap turn table from michaels and it'll make it easier to smooth out cakes.
To me, anything with cream cheese in it had a aftertaste of aluminum foil
David, why don’t you use cream of tartar or any acid in general? It makes the egg whites stabilize and whip up better! Also, separating eggs by hand still is my favourite method, because washing your hands remove any oil that would get in the way of the whipping process.
hang on so this guy doesn't like cream cheese in his cake( which is a real thing ) but he is fine with mayo
dose anyone else see a problem!!
Mayo has sugar and egg and everything to make a cake
Yes! The past like, 3 weeks, I've felt like my head's been a separate dimension from my body. More so than the rest of this cray cray year.
Hold up can someone tell me why he doesn’t like cream cheese lol