I Tested Momofuku Milk Bar's Birthday Cake- Viral Recipes Tested
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- Опубліковано 21 тра 2024
- Milk Bar's Recipe- tinyurl.com/y2alspa9
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David Seymour
P.o. Box 98
Mohegan Lake, NY 10547
I post every week, so make sure to subscribe to catch every video!
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Been here long enough to remember when the entire comments section was just everyone begging david to make the timpano 😂
Bianca *sigh* good times...good times
Same. I even made an unoriginal comment about it and got likes.
And don't even get me started on the damned Chocolate Croissants
Oh my god.. that comment tho (That's a weird looking timpano).. 😂😂😂😂
@@AsheshDubey and they weren't even technically croissants they were pain au chocolats 😭😭😭
shout out to the people who have been here long enough to know about the preschool plate! congrats on 5 years david, i wish your arteries strength
“I wish ur arteries strength” lol
THAT MADE ME LLOL
As a cake decorator, I recommend freezing particularly delicate cakes before working with them. It just makes it easier 😅
Pro tip, when you're building in a mold, having the cake in the freezer BEFORE you build for an hour or so, will make them much more stiff and easier to work with.
Thank you lol i tried & i wish I would’ve known beforehand
Just made this cake, and I agree! Freezing will help keep it from crumbling, and also less crumbs while laying on the frosting!
It’s been 5 years since you’ve liked cream cheese 🥯
Tbh cream cheese is only good on bagels.
dr. Hannibal Lecter especially strawberry cream cheese
@@thin_white_duke1 bagels and sushi/maki with cream cheese!
Hot cheetos and the cream cheese are amazing @dr hannibal lecter
spicynugss really?? 🤢🥴
I'm a pastry chef and I'm watching you put this cake together with binder dividers and holding my breath for you. 🤣
Do you think it was an acceptable substitute? 😆 Serious question
Aisha food safe rolls of acetate are cheap. Binder dividers can be made from any number of plastics which may or may not be food safe. I don’t understand why David cheaps out in such weird places in his videos. Acetate is easily available from any craft store with a wiltons section or on Amazon.
@@ATLrockforever Only if you making it for yourself. It's like using knife to open a can, you can do it but it's a lot easier with can opener.
Also if he just trimmed it to more manageable height he wouldn't be having such a hard time. But cake layers might be under baked, too warm or too fresh.
@@ATLrockforever well if he had trimmed it down more, then yes I guess it would of worked better. But like the previous posters mentioned, the plastic is probably not food safe and its very flexible. Acetate is a good investment. It last forever and since he does these videos he could stand to invest in it. It would of saved his sanity at least 😂
Made this like ten times now... a few things I’ve learned:
- kitchen scale is everything. Don’t use teaspoons and cups.
-if you’re taking the time to make this, spend the money on the acetate and cake cutter on Amazon or whatever
-parchment paper on the pan is what you need, flip it upside down and smack it down so it all comes out evenly
-never had this issue with the cake falling apart, it’s quite dense
-using the glucose as instructed is important for the icing, I don’t know why, Subbed for extra corn syrup the first time and it was way better when I got glucose
-I learned we like the cake better without the crumb layers in the recipe
- read and re-read Christina’s recipe
if you use the exact recipe, is the cake too sweet? i've been wanting to try this cake for a while but i'm not too fond of overly sweet deserts
Hey David you should definitely try out some of Ann Reardon's recipes
HUZAIRA SIDDIQUI pro tip, probably don’t start with the sugar bowls 😂
Omg I would def watch this
Yesss!!!
Yessss like thi comment
yes goddamnit, she is amazing
When you said binder dividers I literally laughed out loud, definitely wasn’t expecting it... 😂 Great job with improvising!! I guess if I ever need acetate can just buy those instead!
You shouldnt. Acetate has a smoother surface and it is foodsave. If you use Binder dividers, stuff can "bleed" Into the cake. One Cake won t kill you. But 20 can higher you risk of stuff
Acetate is on Amazon and its pretty cheap one roll n ull be good for many cakes. 😋 Its also amazing to cut a small rectangle of it to use to smooth frosting on a dome cake
Used that trick on baby shower cakes 😉 edit would work great with Swedish princess cake too 🙃
Happy birthday!
This is so strange but I’m pregnant and everyone annoys me and all food is making me nauseas and the only thing that has brought me comfort is binge watching your videos. Seriously, I like you more than my husband at this point haha
Thank you for all of the content you’ve put out into the world to be enjoyed! :)
Lol!Praying you have a safe delivery in these hard times 🙏
congratulations!
@Emily James @Catherine Campbell Aww thank you so much!! 🥰
Awwww I feel you on the nausea and not liking food (or your own husband lol), I pray you have an enjoyable experience for the rest of the pregnancy and a healthy baby.
This reply section is so wholesome lol. Have a good day everybody
"Corporate tiktok SCUMMIES hold on to my ad revenue.."😂😂😂😂
Ngl it's true though considering they've infected EVERY SINGLE VIDEO
The intro is literally me with school 😂
It’ll soon be over cus it’s my senior year!! (Then onto college......😳)
Sorry you had to have your senior year over online class..That sucks
Emily James It’s definitely not what I had envisioned when I thought about my senior year, but I’m having fun so far with my classes, so it’s not too bad! Plus I can “bring” my dog to school everyday which is definitely a bonus!
I'm a senior too! Good luck with college applications 😁
As someone from the class of 2020, I hope things get back to a semblance of normal for the end of your senior year. Having it online sucks.
Even if its online, try to have a good one.
1:48 You NEVER over mix your dry ingredients into your wet ingredients. Everyone should always just do this as common backing practice. Also whipping your wet ingredients for like 10 mins always results in a great cake.
The fact that the recipe included this detail shows that it's not messing around with quality.
It was weird to me when he said you want some gluten formation, because I’ve never heard that before with cake. Usually they specifically say don’t over mix or even let it sit for too long because you don’t want gluten strands to form. Wonder where he heard that 🤔
I thought it was pretty well known that you want your cake batter to be in between brownie batter and bread dough. Definitely not over mixed, but mixed enough for some strands of gluten to form. Claire describes it pretty nicely in this video-
ua-cam.com/video/8-5yLt1gqIo/v-deo.html (starts at 7:30)
Actually, after going back and rewatching this I have a feeling this is why my recent cakes may be sinking in the center 🤔
@@DavidSeymourofficial oh... so working flour into liquid will always form gluten strands, and (at least from my understanding of it) her point isn't that you want some gluten to form, it's actually that you want to minimize the amount of gluten formation as much as possible. that's why you get more tender cakes using cake flour (theres less protein in the flour to begin with) and should alternate wet and dry ingredients instead of adding all of one and then the other, because alternating them helps to coat the flour in the buttery mixture, which also interferes with gluten formation (with the other benefits like ending up with a smooth batter rather than a lumpy one and preserving the air bubbles you got from creaming the butter and sugar and not overwhelming the batter). but, yeah, in every step you're taking care to minimize gluten formation.
@@walklikearobot im learning so many things wtf
@@DavidSeymourofficial wait, is brownie batter supposed to be gluteny?
I’ve made this twice for my birthday now. The last time I used only half the sugar and it still was too sweet - and I usually like sweet. It was so sweet that it kept forever in the fridge, because mold was afraid of it.
Yeah sugar is a natural preservative lol.
😂😂
HAPPY FIVE YEARS!!! 😭😭😭 I’m so glad you haven’t gotten discouraged and you continue to create videos, it's been so sweet to watch your skill as a home cook genuinely improve! the recipes YOU create are great, as well as your knife skills and the investments you've made in equipment and ingredients etc. you deserve a sub count and views that match your dedication and effort! don't ever stop unless this stops making you happy 💗💗💗
it feels like yesterday you were falling on the ground after tasting something, and filming cream cheese skits lmao
I like how he puts the thing in the background of the name
Btw this dude did all that work on stacking it and barely anyone watches it he’s too underrated
My biggest takeaway from making this recipe was the method of cutting rounds from a sheet cake. This is an amazing technique that greatly simplifies the process of making a layer cake where you might normally have had to bake 3 different round pans of cake, fight against doming in the middle, cut them lengthwise, etc. Highly recommend giving it a try with any sheet cake recipe!! I’ve done it with red velvet and carrot cake with amazing results. Happy baking!
I found your channel at episode 21 of the buzzfeed tests when I was a freshman in high school. The pizza dip video was the first one I watched and the fall you took in that vid got me hooked. I would just rewatch your vids like 3 times while procrastinating and waiting for the next one. i'm now in my 2nd year of college, crazy how time flies
pls stop yall are making me feek so old
@@DavidSeymourofficial we can feek old together anytime, David
I... i feel so proud! this has litteraly been one of the most consistent things in my life
The sponge cake was so tempermentally desperate you could barelly touch it without it crumbling appart
ok but aren't we ALL?
Can we talk about the dedication that David has showed. He LITERALLY makes his clothes match what he is making.
Omg ok tips from a cake decorator:
When working with temperamental cakes (or brownies, or cornbread, etc) try to unmold it when it’s warm, assemble when it’s ice cold. It will save so much effort. We use a blowtorch on the bottom of our pans if the cake is sticking and it slides out like butter. I couldn’t tell how much you sprayed that sheet try but the key is the more the merrier. Spray the pan (the edges especially!!), apply parchment, spray the parchment. Also if you cut the parchment so that you have little “wings” reaching outside of the pan it can help give you leverage to get that sucker out. Prep work is key!
i watched you all through high school! i graduated last summer and an now a college student!
Don’t make him feel old! ;)
Me too!!
I've been waiting on this recipe for ages. Thanks David :)
We love you too David :) thanks for your content! We can tell you're genuine and you've become such a talented cook/baker over time!!! Truly seeing your transformation is wonderful. All of the knowledge you've gained over the years really shows.
Congratulations! I've been watching you for a while and it's so awesome to see that you have come so far!
It's been 5 years and still he's underrated...
Glucose: basically like honey but made out of something like sugar, it has higher burning or boiling point than sugar (glucose usually used for crystalized fruit)
Cake tips: cake usually will comes out on its own when you already cut it and from the mold, you can re bake it again until it easy to un-mold it. Also its a must to put baking paper to the edges of your tray not the bottom only
I watch every single one of your videos. I appreciate all the effort you put into making each one! Happy UA-cam birthday!
Happy 5 Year Anniversary! Love your videos!
I saw another UA-cam channel make this cake. I believe they thought it would be a fun and easy video. They found out quickly that is not so easy to make after all, but it looked like it came out fine. It's a great looking cake.
This is exciting! Five years already? I've actually watched your BuzzFeed recreation videos since the 8th grade. Now I'm in college, time flys by so fast! :)
Congrats david 🎉🎉🎉🎉 been with your channel for almost 4 years 😎.
Congrats on 5 years David! I've been here since 3 years and it's been an amazing journey to see your grow :)
Looks delicious! thank you for the recipe! 😍
I found you in this quarantine and have watched all your videos! Keep going💥
Please don't stop making content!! I found your channel a few months ago and now watch at least 3 videos of yours every single day!
Congrats on the milestone!
Lol we're on year 5 of trying to give David heart attacks and diabetes
Joyita Darling exactly
Don't worry. We'll eventually get it to happen. Persistence is key 😎
This is creepy and you should feel bad.
@@supersayre um why? It's a joke
@@bellacostello5706 Stigmatizing health issues isn't funny. I shouldn't have to explain why you don't do these things.
My husband had this cake shipped for my birthday. I had never had it before and unsure how it compares with what you get at momofuko milk bar but this cake was too sweet that it was inedible and I have a sweet tooth.
Been binge watching your videos. It helped me with my recovery. Thank you.
Happy 5 years being one the most consistent and unproblematic kings !!! You are seriously one of the best youtubers who deserves way more hype than you already have. Thank you for making this cake!! I might just make it now since you said it’s good! 💜💜💜
i’ve been subscribed when u did test number #13 or 14! (it was mac and cheese something ahahah) and you had about 30k subscribers. crazy to see how far you’ve come and congrats on 5 years !!
David! I watched your entire library of Buzzfeed Tests over the past week from beginning to end. It's criminal that you're sitting on less than half a million subs, you clearly deserve more. You've quickly become one of my favorite channels and I personally count you as part of my "Big Four" of UA-cam cooking (along with Babish, Sam The Cooking Guy, Matty Matheson). Keep that shit up. Can't wait to see you hit a million subs. 🤘
5 YEARS?? Gosh, I was back in high school when I first saw your BuzzFeed vids. Back here again to feel nostalgic!
I have made this recipe and it is a challenge! Congrats on making it through! The plastic dividers sub for the acetate is brilliant. Happy anniversary 😀🎉
I’ve been waiting for this one!!
Arrived here two days ago and have been binge watching. Thanks fo being good at what you do.
Lol I was dying for a reason to try to make the milk bar cake for my bday Monday! Thanks, David!
I made this cake last month and I skipped the citric acid and glucose syrup. I also used 3 cake pans (6") instead of a sheet pan and baked it for the same amount of time. Wilton sells cloth strips called cake strips that you moisten with water and wrap around cake pans to prevent doming. The cakes were taller as a result of using the pans but overall the cake tasted great and came together easily without having to use the acetate or cutting the cakes out. It is a little time consuming because you have multiple parts to it but not hard at all. It was a little too sweet for my taste but a few people that have a sweet tooth loved it.
I love watching these videos they make me feel like a good cook 😆
Been here since the beginning, just came by ur first video by chance 5 years ago and have just followed ur journey since, ur channel is so underrated and ur so down to earth, and ur vids make my day every time I see you’ve posted. Anyways love u sm, u the realest UA-camr to date.
Congrats on 5 years David! Been a long time subscriber and still spam watch all your videos
Happy 5th anniversary, I found you 2 months ago & I enjoy watching your videos.
Been here since day 1 and I watch every video. Mad love to you David ❤
The fact that it’s my birthday and you just uploaded a birthday cake video makes me very happy LOVE YOU DAVID I’ve been watching you for many years🤩🤩🤩
congrats on 5 years david! you've come a long way!!
I WISH I had discovered you earlier, a huge fan of your videos! I've been here I think 2 years, and every time I see a David Seymour video, I know I HAVE to watch it!
OMGGGG THIS CAKE IS THE BEST IM HYPED
really enjoyed watching 😀 subbed
I just simply love the way you've grown so much, everything looks so pro and you look much less shy
Proud to be here since year 2
Happy anniversary! I've been watching for maybe 2-3 years. I voted for this recipe so glad you did it, even if it didn't win the poll. Maybe try the crack pie if you can?
Happy 5 years David! I’ve made this cake a couple of times but without the clear vanilla and not in a sheet pan since both things are not available her in France. I used vanilla extract and cake pans. It’s a pretty good cake!
i made this (with a different frosting recipe) for my little brothers birthday and it’s the best cake i’ve ever eaten
This cake is soooooo good. Congrats on five years!
I make this cake, or their malt cake, for each of my kids for their birthdays (yes, it’s a form of parenting masochism) and I always double the frosting and the crumb mix. Makes life much easier.
MOMOFUKU CORN FLAKE COOKIES ARE AMAZING I TRIED THEM SO MANY TIMES
Congratulations on 5 years on UA-cam, David. That's absolutely massive.
David Seymour, saving the world from 2020 one cake at a time
I absolutely love your channel David you are just so wonderful you're really just awesome thank you for making such a wonderful channel and I can't wait to get to see more and more of your videos rock on dude!
david, thank you for your amazing timing. you probably just saved my night from the hellfire that is 2020. (am i coping with ruth bader ginsburg's death by watching this? yes. but at least i can watch david eat cake so SOMEONE is happy even though it was a fight to get there lmao i love you man.)
I’m gonna have to try this!
Loved the Chef episode with her.
This is so so
5 years already ??!! Wow.
I think the first video I watched from your channel was the "perfect chocolate chip cookie" & I haven't stopped ever since. Happy birthday to your channel ❣
Great! Another video to help distract me from my real life problems.
Dude no need with the personal attack
DG Digital actually I wasn’t being sarcastic. I’m happy when he uploads because I’ve been going through a tough time and this helps.
Love you! Keep going! your vids are amazing! - Early subscriber
I tried to make Tosi’s corn and blueberry sheet cake this summer. The only cake I ever had that rose too high. If I hadn’t suspected something was wrong and stuck a half sheet under it, my oven would have been a disaster because it overflowed horribly. The other components were great. You should be so proud of this cake; it’s a huge PITA.
I live vicariously through your cooking skills
Happy 5th anniversary David!!!!
I liked this video more than the original! Thanks
I watched you all through high school and now I’m in grad school! I had no idea I was watching you for that long! Congrats on 5 years! 🎉❤️
This channel deserves way more clout than what it gets
So early! Another great video!!!
Happy channel anniversary! I’ve been here since before the tampino, your hatred of Rachel ray, and your fanboying over Rie. 😂 I’ve only watched for 3 years but I love seeing your channel grow congrats 🥳
Their corn cookie and blueberry cookie is to die for
My boyfriend made that cake for me last year when i got her cookbook and it was amazing! Now he just made it again for my birthday and it was even better. Great video as always 💕
I need this cake too! I had the same issue with the icing; I had to make another batch halfway through decorating. Great cake though!
Yoooooo you started making videos on my birthday and happy UA-cam anniversary to you David
LOVE YOU DAVID SINCE DAY 1!!!!!!!!!!!!!!
Cake decorator pro tip: cut the cake layers out while they're frozen! They are MUCH less likely to fall apart on you! 😊
@asava17 actually no it's surprisingly easy! Just use a serrated knife!! :) At the bakery I work for me exclusively cut the cakes to fill them or shape them while they're frozen
Really liked your review and opinion of the cake
I’ve been wanting to make this forever
i’ve literally been here since you first started 😭 loyal till the end 😌💅🏼
Happy birthday to the channel 🎉🎉😗
Reverse creaming is my favourite, i guess it really depends on preference. Makes for "store bought" cake texture and I love it
what's cool is that september 17th is my birthday as well ((: this is fitting, and congrats on 5 years david!!
Seeing david struggle through another cake recipe at 6am in the morning after yet another sleepless night is what I live for 😂😂
this vid was highlight of my day :-)
You should do some vs’ with King Arthur flour recipes!! They’re the bomb!!
My favorite part of the videos (aside from David of course) is the line up of the ingredients.