I decorate cakes and my heart truly went out to you....after a good long giggle fit. A couple of suggestions. If your cake is dry, make a simple syrup and with a pastry brush, brush it on to moisten the cake. Use a wide spatula to transfer the layers if your cake is crumbling. I dont let the cake completely cool in the pan. I bake ahead, let cool for 5 min and turn them out onto plastic wrap. Wrap them completely, but not too, too tight in a double layer of plastic wrap and place in the freezer overnight. The next day put in the fridge to thaw some. An hour or two. This locks in the moisture and a firm cake is easier to cut and ice. trust your instincts. The icing was too stiff. You can use milk or heavy cream a teaspoon at a time and mix until smooth and creamy. Once you get it where you want use gel color or the water in the food color may make it too runny. Don't overfill your piping bag. You have more control with less in it and can use one hand to pipe and the other to turn the turntable. Practice a few strokes on a cookie sheet with parchment or a glass to get the hang of it 1st. Don't give up. You are a gem to watch and I see so much of my past self when I started learning. I hope this helps some. ❤😊
Let's all pour one out for the Pastry Chefs, the true unsung heroes of so many kitchens, who don't get the recognition they rightly deserve for working magic.
Watch the movie “Kings of Pastry”. It follows pastry chefs competing to earn the Les Meilleurs Ouvriers de France. It will humble you to your core. Shout out to all pastry chefs that pull sugar. I don’t know how you handle all that stress. 🫶🏻💕
I really did yell at my monitor "No, Jamie! Not the Bake Off Piñata Cake! Stop! Stop Now!" To be clear, I still don't realize I'm doing this until my husband jumps 700 feet out of his chair.
In the summer of 1968, I was 18. My parents had just split up, I was on my way to college in the fall, and some of the girls in my high school class were getting married. One was very poor, so we organized a "personal" bridal shower for her and I baked a four tier bridal shower cake for her. My first cake ever. I'll spare you the horrible details of the process, except to say this: the shower was held in our local amusement park and the humidity wasn't kind to the end result. But we spent the afternoon giggling and watching her opening her gifts from us, eating picnic food, and nibbling on a cake that looked a bit like the leaning tower of Pisa. A few days later, we went to her wedding. Fifty-six years ago. My daughter now has that set of tiered cake pans. It has been used a lot in all those years.
That is a beautiful story. Thank you for sharing. Just proves that at the end of the day any gathering is not about the food as some "chefs" will have you believe but the people you share it with and the memories made.
@@gummycats In the end, it's not perfection that matters (although it's still preferred). What matters are the memories we create. It's why I love Jamie's channel...he's making memories.
There are so many AMAZING decisions you made with this that you should be proud of! The idea to trim the cake after overbaking, heating up the spatula, ultimately turning the frosting into a very pretty gradient that was fairly smooth. I know it wasn't what you were aiming for, but made it into the best possible cake it could be with the challenges you faced. That's why you're my favorite cooking show host!!
You know, serving that to a a table of toddlers at a birthday party would make you a hero and the little monsters would sing your praises for years to come. There's a customer for every cake. ❤
As soon as I saw the cookbook you were using, I said to myself “Nothing good can come of this but it’s gonna be fun to watch!” Some tips for future endeavors: when baking three layers at once, rotate the pans in the oven halfway through. Use the same brand of cake pan. If using a dark finish cake pan, reduce the oven temperature by 25 degrees Fahrenheit. Trimmed cakes ALWAYS need a crumb coat. If presented with a cake decorating technique you have never done before, make a small batch of buttercream the day before and practice on a sheet of parchment paper. You can re-use the test batch. Last but not least, when cutting into a treasure chest cake, slice through the top layer completely, then pull your knife back so that you’re cutting cake and frosting, not gummies.
I gasped when I saw three different pans. They also shouldn't be touching in the oven Practicing piping without the pressure of a cake really helps. I use parchment paper for piping practice
Not for Jamie’s use here, but if you’re venturing into decorating cakes, freeze your cake layers before frosting. Most people are horrified by the concept but pretty much any cake you’ve purchased from a bakery has hit the freezer at some point in the process. Freeze, fill and stack, crumbcoat, freeze again for 15-20 minutes, frost with your buttercream, decorate as desired. It’ll make your new hobby so much easier! Promise!
I know I shouldn’t laugh at your continued cake misfortune, but the shot of gravity having her way with the cake at the end, as pieces fell off the cake stand (and even the knife abandoned the ship) were comedy gold. Bless you Jamie; I laughed so loud I startled the cats. I love your videos!
The epic destruction at the end had me audibly exclaim, "Oh no!" which slipped into nervous giggling. Bravo to you, Jamie. Not for your beautiful cake, but for the friends we made along the way.
The end of the "cutting of the cake" ceremony, kinda looks like the "after the party is over" now cleanup begins😢!!! Perhaps you stuffed the candy center too tight? (Wouldn't help the frosting curfluffel, but it might have kept the slices upright until on the plate😂???) At least the sharks🦈didn't get wacked in half😮!
I agree! When I saw the piping result, my first thought was to smooth it all out. It was pinker than I expected, but I think it was the best he could do at that point.
Knowing your history with cakes, the moment you spilled some of the brown sugar I was just like "It's begun... May god have mercy on this man's soul" lmao XD
This is the funnest and funniest one you've done yet. Simply a masterpiece. I am hooting with laughter. Oh thank you so much. Anyone who has ever tried to cook anything and failed now feels 100% better about themselves.
This one reminds me of Lucile Ball's cake factory sketch, except Jamie managed the same comedic effect with only one cake, over a painfully longer period of time.
Bro, you took the "anti" to the next level with this cake. To be honest, it was a glorious horror, and I'm here for it. Isn't it cool that even your failures (I know you really tried) are a legitimate success on UA-cam? Love your channel!
If any part of this cake making process would have been cooperative none of us would have had as much fun. That’s why nobody stopped you 😂 What I like most about you is that you never give up. Thanks for another great video!
Piping icing successfully is dependent on practice. An inexpensive way to practice is invert an empty cake pan and decorate it. You can then scrape off the icing and reuse it as practice again and again. I'm sure there are a lot of videos to show how the various tips produce differing effects. You are making remarkable progress, keep going.
Ah ha! I never use a piping bag because the few times I tried I realized how m7ch practice it would take and I didn't want to practice on my cakes. This is a great idea!!!! (Now I need to get icing bags and tips)
As a Mexican woman (attending dozens of birthdays and posadas with piñatas in my childhood) all I can say is: THAT IS A TRIUMPH! That's exactly how a piñata should be: broken, delicious, and with candy and little pieces all over the place ❤ Beautiful work.🪅
Love Jamie and I think he deserves a 🎉🎉 congratulations for that achievement because I have had some amazing disasters over the years 😂😂. But I won’t be trying this as I can’t justify the cost of it.
Jamie, I actually love this video. I think we all get a false sense that these recipes aren’t hard when we watch some super edited video where a team of people make a cake like this. Or when we see the picture online. This is showing how hard it actually is to pull something like this off & that baking takes practice!
"describing this as looking like sewage would be not the thing to do in a cooking show, right??". you're wrong, Jamie. Hearing lines like that is one of the many reasons I love this channel. 😆😂🤣
I don't really cook, but- 1) I'm an artist, and this channel encourages me to always keep trying if one of my projects doesn't come out the way I'd hoped. 2. I now want a Silver Fox mixer for my kitchen the way I wanted a puppy when I was a kid. Every time I'd go in my kitchen. I'd do a little jump and shout - " SILVER FOX ! " Hope everyone (here) is alright. Best to all ! ☮️
I have the “white tiger” in my kitchen. 😜 She’s a pearl white metal flake and I love her. My brother took my mom’s red one and I had to buy my own and it was difficult picking a color so I got white. I love to bake and no, my icing skills are not fantastic but I’m still improving. We all learn. 🥰❤
Hey Jamie - just in case you read this comment, I’d like to say… I think you did a great job and as a fellow amateur baker, I understand your struggles deeply. I appreciate you showing the times when it goes not exactly how you would want. Thank you for always staying true to you! We love you
Don't be too hard on yourself. Cake decorating is a whole other beast! Your willingness to take on these intimidating projects and the experience and lessons you learn along the way are why we love watching you. Well, that and the giggles. 😁
I think u did an awesome job, good job going out of ur comfort zone and honestly at the end of the day, what does it matter what it looks like, as long as it taste good, it’s a winner. So nice job!!!!
Kudos for your patience and perseverance Jamie! That is the most hilarious slice-reveal to date. I’m sorry, but I could not stop laughing watching all that candy tumble out.
This actually was pretty EPIC for a buttercream newbie. You have no idea how bad it could have been - pulled off nicely. I have found that giving the buttercream a good whipping on high after mixing makes it more compliant. That was a BIG bite of pastry cheffiness (?) you took there and I think you did well.
i adore the cake videos, they always make me so happy to see how far youve come! Baking is so much harder than most people think, even when you know that youre doing lol
I haven't started watching this yet but I know my family is watching in another room and I hear lots of laughter. Thanks for sharing your misadventures with us! ❤🎉
Your mishaps are the whole reason I subscribed. Its what makes you stand out in comparison to pretty much everyone else. They only show perfection. Cooking is not perfection. Its a challenge to be perfect. Especially in baking.
Pro tip (not from me, but something my Aunt, who made wedding cakes as a side hustle, told me) Put a tall glass of very hot water, and a towel, next to your cake, so you don't need to keep running back and forth to the sink to warm the offset spatula. This also works on the finishing coat if/when a smooth finish is desired. Gotta' be honest, I've made my share of less than perfect cakes, but as a wise man once said "Experience is what you get when you didn't get what you'd expected!"
The number of times I yelled no at my screen and descended into giggles is much appreciated. I usually enjoy your fails and chaos even more than the successes. Thanks for another great episode! I also loved the ending with the pan to the perfect cookbook photo and back to the mayhem of your kitchen. You’re a glutton for punishment 😂
This was so chaotic lmao!! The way you stare off into the distance like you’re having an existential crisis as things fall apart is so relatable. Also any chance your patented Silver Fox move is a reference to Mary Katherine Gallagher’s superstar move? It cracks me up!
As a decorater this is what i reccomend, Instead of heating up the offset spatula, just whip the buttercream further so it gets more aerated and if it’s still too stiff use the torch to heat up the outside of the bowl while whipping to softed the butter in the frosting. Also for piping technique/holding the bag: where you would normally twist the bag at the top to close it, also twist a couple inches away from the tip and hold it there. You’ll have more control. You should be able to hold the bag with one hand and use the other to spin the turntable. The petal tip should be horizontal, fat end against the cake and skinny end outward. Move the bag up and down vertically as you swueeze the bag/pipe
I love Silver Fox’s introduction on every video and I love that you name your kitchen goods, my oven is called Julie cause I used to work in a kitchen and she was my fav chef (sadly no longer with us) but I remember her every day when I use my oven.. I’m insane I think 😂
This actually inspires me to start naming human names to random everyday objects. Welcome Susan the hairbrush and Dirty Bessie the front loading clothes washer.
The first cake I watched you make literally had me pulling out Julia’s book to figure out what went wrong. Read the entire recipe was the fix. As someone who has baked for 57 years, I watch new episodes and you have figured out some things, learned new techniques and bought new tools. Good on ya!
Endlessly entertaining as per usual. This is one of those cake trends that has always struck me as more interesting an idea rather than a reality. Since the candies sit in a humid cake, there are only a few types that can survive as appealing without getting stuck together thus ruining any idea of spilling out. Cupcakes filled with M&Ms might work better. .., but for me it is still more work than any end result would warrant.
Jamie I think the piping job was fine. Yes okay it didn’t look like the picture. But in all seriousness you did fabulous. I’m proud of you. You’re patients is amazing. As a fellow home baker myself and a stay at home mother, baking can be stressful. But you fight through the frustration. You did great. Be proud!
As I've said once before, it's literally a spiritual experience for me to watch Jamie bake cake. I can't think of anything on UA-cam or any baking show I've watched ever that makes me have the epiphanies like I do when seeing this guy post a video and the topic is cake.
The moment I saw the cake's photo I knew all of us - except Jamie - were in for a treat. And he's going to cut through a pile of gummies as well? Bake Off is taking the piss. Good on Jamie for giving it a go.
Alton Brown had the best cake hack I've seen and used. When you put the cake on the tray to frost, you put four strips of parchment paper in a square underneath it just under the edges. Then after you frost it, you gently pull the parchment out leaving the whole tray clean with the parchment strips getting all the frosting mess that you would have gotten on the tray. Thus leaving a frosted cake and a clean tray. So you don't have to move the cake and it can be presentable. Hope you see this and hope it helps.❤
(few tips from a professional) 1. i would’ve scraped a few more times & beaten the butter & sugar a bit longer. This is where the air comes in that’ll lift your some, so don’t be afraid to get it to a truly light consistency & color. 4:41 you’ve broken your emulsion here! When it says beat well after each addition, it means it! turn the mixer speed up to medium-high and beat after each addition until the emulsion (but not too long as you’re not trying to incorporate air), then add more. You really do not want to add too many eggs and break the emulsion as that knocks out all the air you just worked so hard to beat in. So have your mixer on the next high speed & pour in the eggs in a slow, steady stream from one of the liquid (pitcher) measuring cups instead of a bowl - it’ll be easier to control everything! rather than glopping some in, waiting, etc. in fact, i’d recommend beating your eggs in one of those pitchers instead of a bowl like what you’ve used as it’ll help them foam up to be in something tall & deep rather than shallow & wide (continuing to watch now)
on the buttercream: oh friend, again, BEAT BEAT BEAT. Don’t listen to the times. you want to beat the butter until it’s light & white & airy, and then the same with the powdered sugar. It may be like 20-30 minutes. also! do it all in one shot! it might seem like too much, but it’s not. when your icing comes up above the top of the paddle, that’s a good thing! it creates a vacuum, which will remove air bubbles & also give you the smoothest results. (also cake levelers are overrated. just use a serrated knife & keep it as level as possible, and do it on top of a turntable so that you’re spinning & cutting evenly) freeze your cakes before attempting to add any buttercream & you won’t have as many crumbs & it won’t be so fragile. and if your icing is light because you’ve beaten it enough, it won’t be as difficult to spread
instead of going back & forth to the sink or using a blowtorch to heat your offset spatula, fill a pitcher with super hot water & have it and a dry rag beside it. dip the spatula in the hot water for a minute, wipe dry, smooth. dip, wipe dry, smooth. you’re overfilling your piping bag! put less icing in. it’ll be a whole lot less painful & difficult. don’t fill a 12” bag more than halfway if you’re not someone who regularly pipes.
I love the cake videos! At My bakery, our smallest Batch of cake uses 13 GALLONS of eggs. A batch of frosting is 100lbs of butter and over 150lbs of sugar 😅. I feel so often people complain about prices in bakeries, and I wish they could understand the amount ingredients along with the work, time and talent that goes into every cake. Love the videos. Thank you for sharing, even through the struggles.
@@kikihammond5326 I agree. Definitely not the same. Although, It is easy to understand why some bakeries do that. I am lucky to work in an area where our clients don't mind spending the extra money for quality. But these days, it's hard to invest so much into a perishable good. ingredients are so so expensive these days. I'm sure everyone does the best they can.
J, thank you so much for posting this. It has been a LONG time since you had such an epic fail. And it makes me love your channel 50x more. And I already really liked it. Your skills have grown so much - and then there are these days 😂😂😂😂 the cake completely falling apart at the end was the cherry 🍒 this cake needed.
This reminds me of when a friend of mine, who had indeed baked many cakes for weddings and other special occasions, had just finished a Barney (the dinosaur) cake for her son's birthday. His head was very large for his body. It was also very late in the evening when Barney, freshly frosted, literally lost his head. It toppled from his body, fell off the plate, and onto the counter in a similar fashion to the slow motion exploding of the piñata, very apropos. My friend, after witnessing the spectacle, grabbed the offset spatula and began stabbing the rest of Barney, exclaiming, "I don't love you, you don't love me, and we're NOT a Happy Family!!!" We then poured ourselves shots of Jack and toasted the destruction, which paired quite well with whiskey.
I practice on an upside down ceramic small mixing bowl covered in Saran Wrap. Then I pull off the wrap, fold up the edges, cut the tip and try piping with that again inserted into a new piping bag with metal tip. When done remove Saran wrapped bag, rewrap bowl and start again. It has helped me learn, but it’s taken me a long time to do a few techniques. I find buttercream is okay for some techniques. I try different recipes for icing and am still looking for my icing soulmate. 🤷♀
I just loved this one!!!! Almost peed my pants I laughed so hard when you got out the flame torch for the spatula. IMHO your cake frosting attempt was best before you smoothed it out. I cannot tell you how much we enjoy your videos. Don’t be discouraged!!!!
I went to school for baking and pastry arts and I HATE decorating cake. It requires a ton of wrist strength and such steady hands. Not to mention so much precision and practiced technique. For a first shot at that cake, you did a not terrible job.
Love the attempt. Few hints, mix the sugar and fat well to incorporate air, till it turns as pale as possible. Then when adding eggs and flour alternate starting and ending with flour, mixing as little as possible to incoporate it (as you'll lose air if overmixed). With 3 cakes make sure you move them around and rotate them towards the end of cooking (too soon and they sag). Also to make sure all 3 are the same amount weigh all the pans, then add the mix to each (if you tare its harder).
Ok - I was laughing out loud as you cut into the cake and it was like an earthquake went off and chunks started falling. I say why ruin a cake by putting giant pieces of candy inside? Save those cool sharks for outside decoration! ❤️👍❤️
I’ve made a few confetti cakes before for my kids. Candy that is slippery (like m&ms, gum balls, etc) give a better “spilling out” effect when you cut it open. Also the fact that you were stuffing the candy in may have contributed to how it fell apart at the end. And don’t be so hard on yourself! Any kid would be delighted to have that cake at their birthday party!
Heres to all of us that are really good in the kitchen. Can cook a dinner like no one's business, but when it comes to decorating bakery items, its an absolute failure. 100% with you on this on Jamie!
You are a treasure! The best tip I've ever gotten on cake making and frosting (and it's a hobby of mine) is to freeze the layers about 30 minutes after baking. Freeze hard...when you're ready to release the layer place the pan over a burner for a few seconds, invert and frost while frozen. Crumb coat it, then freeze again, then final frosting, again, while frozen. Remove the cake 2 or 3 hours prior to serving. Locks in the moisture, easy to frost and you'll have great results. This works on all the cream frosings, just not the meringue frosting. It's always an experience, but practice helps. ;-)
"Why didn't any of you stop me?"
I would have, but I was still recovering from the second bay leaf I added to last night's dinner.
😂⭐
top tier inside humor
Those bay leaves…one is always driving…
Were you driving? Please tell me you weren't driving.
Hope you weren't driving...
I decorate cakes and my heart truly went out to you....after a good long giggle fit. A couple of suggestions. If your cake is dry, make a simple syrup and with a pastry brush, brush it on to moisten the cake. Use a wide spatula to transfer the layers if your cake is crumbling. I dont let the cake completely cool in the pan. I bake ahead, let cool for 5 min and turn them out onto plastic wrap. Wrap them completely, but not too, too tight in a double layer of plastic wrap and place in the freezer overnight. The next day put in the fridge to thaw some. An hour or two. This locks in the moisture and a firm cake is easier to cut and ice. trust your instincts. The icing was too stiff. You can use milk or heavy cream a teaspoon at a time and mix until smooth and creamy. Once you get it where you want use gel color or the water in the food color may make it too runny. Don't overfill your piping bag. You have more control with less in it and can use one hand to pipe and the other to turn the turntable. Practice a few strokes on a cookie sheet with parchment or a glass to get the hang of it 1st. Don't give up. You are a gem to watch and I see so much of my past self when I started learning. I hope this helps some. ❤😊
That's what I was gonna write. The icing was far too stiff. I always use cooled boiled water but also it looks cold. It needs to be properly room temp
Had to screenshot your tips. TY
Thank you for all the tips!
You're so kind, writing out all these tips
what he said 100%
Let's all pour one out for the Pastry Chefs, the true unsung heroes of so many kitchens, who don't get the recognition they rightly deserve for working magic.
**pours one out**
Watch the movie “Kings of Pastry”. It follows pastry chefs competing to earn the Les Meilleurs Ouvriers de France.
It will humble you to your core.
Shout out to all pastry chefs that pull sugar. I don’t know how you handle all that stress. 🫶🏻💕
Thank you! We first responders never get the recognition.
I got to work with some badass Pastry Chefs in my career, and I prize that over the culinary chaps I also worked with.
M MM
O
K
My dad died last week and this is the first laugh since. It felt good. Bless you Jamie. You take the cake.
That's so sad. My condolences! Anti-chef is always a great place to hang out and enjoy just having good company and a laugh.
Condolences, it's hard losing a loved one.💐
I am very sorry. Finding joy in the midst of sorrow is a life saver. Blessings.
Best advice I ever got when a loved one died was "don't forget to laugh." My condolences on your loss.
May your heart be forever full of great memories of him that will bring you joy ❤
My condolences to you and your family.
“WHY DIDN’T ANY OF YOU STOP ME “.
We tried when you threw out the vanilla seeds!! 😆
Jamie, are you related to the Tracey's in Alliston, Ontario?
We might just be related!
I tried, oh how I tried. We always try, like @motherofthedrummer points out about the Vanilla Seed Tragedy. Yeah, I still shudder at that memory.
This!
I really did yell at my monitor "No, Jamie! Not the Bake Off Piñata Cake! Stop! Stop Now!" To be clear, I still don't realize I'm doing this until my husband jumps 700 feet out of his chair.
Oh we've all been there at one time or another
look at the bright side: this cake really did end up in the same state as a piñata
In the summer of 1968, I was 18. My parents had just split up, I was on my way to college in the fall, and some of the girls in my high school class were getting married. One was very poor, so we organized a "personal" bridal shower for her and I baked a four tier bridal shower cake for her. My first cake ever. I'll spare you the horrible details of the process, except to say this: the shower was held in our local amusement park and the humidity wasn't kind to the end result. But we spent the afternoon giggling and watching her opening her gifts from us, eating picnic food, and nibbling on a cake that looked a bit like the leaning tower of Pisa. A few days later, we went to her wedding. Fifty-six years ago. My daughter now has that set of tiered cake pans. It has been used a lot in all those years.
That is a beautiful story. Thank you for sharing. Just proves that at the end of the day any gathering is not about the food as some "chefs" will have you believe but the people you share it with and the memories made.
@@newfoundland042961 And we were all just 18, out of high school. 😇
this made me so emotional 😭 thank you for sharing this
@@gummycats In the end, it's not perfection that matters (although it's still preferred). What matters are the memories we create. It's why I love Jamie's channel...he's making memories.
Quality bake-ware will last for decades. Memories last a lifetime.
Pro tip: if your cake decorating skills need work, sprinkles are your best friend. A handful of sprinkles cover up a world of hurt. 😊
Chopped toasted nuts work well also. And edible glitter. Edible glitter always makes stuff look fancier.
There are so many AMAZING decisions you made with this that you should be proud of! The idea to trim the cake after overbaking, heating up the spatula, ultimately turning the frosting into a very pretty gradient that was fairly smooth. I know it wasn't what you were aiming for, but made it into the best possible cake it could be with the challenges you faced. That's why you're my favorite cooking show host!!
Yeah, I thought the smoothing out of the frosting looked great!
You know, serving that to a a table of toddlers at a birthday party would make you a hero and the little monsters would sing your praises for years to come. There's a customer for every cake. ❤
As soon as I saw the cookbook you were using, I said to myself “Nothing good can come of this but it’s gonna be fun to watch!” Some tips for future endeavors: when baking three layers at once, rotate the pans in the oven halfway through. Use the same brand of cake pan. If using a dark finish cake pan, reduce the oven temperature by 25 degrees Fahrenheit. Trimmed cakes ALWAYS need a crumb coat. If presented with a cake decorating technique you have never done before, make a small batch of buttercream the day before and practice on a sheet of parchment paper. You can re-use the test batch. Last but not least, when cutting into a treasure chest cake, slice through the top layer completely, then pull your knife back so that you’re cutting cake and frosting, not gummies.
I gasped when I saw three different pans. They also shouldn't be touching in the oven
Practicing piping without the pressure of a cake really helps. I use parchment paper for piping practice
He was successful making the pancake cake from the same cookbook.
Thank you!
This man cakes.
Great advice!
"Why didn't any of you stop me?" I tried but you kept going like you didn't hear me 😂
Not for Jamie’s use here, but if you’re venturing into decorating cakes, freeze your cake layers before frosting. Most people are horrified by the concept but pretty much any cake you’ve purchased from a bakery has hit the freezer at some point in the process. Freeze, fill and stack, crumbcoat, freeze again for 15-20 minutes, frost with your buttercream, decorate as desired. It’ll make your new hobby so much easier! Promise!
The cake self-destructing at the end was too funny.
Best part for sure. You thought the pain was over and then… BAM! Cake Disintegration
I know I shouldn’t laugh at your continued cake misfortune, but the shot of gravity having her way with the cake at the end, as pieces fell off the cake stand (and even the knife abandoned the ship) were comedy gold. Bless you Jamie; I laughed so loud I startled the cats. I love your videos!
The epic destruction at the end had me audibly exclaim, "Oh no!" which slipped into nervous giggling. Bravo to you, Jamie. Not for your beautiful cake, but for the friends we made along the way.
I had a similar reaction!!!
That mix of schadenfreude and sympathy.
Schadenfreude (weve all been there) and sympathy
The end of the "cutting of the cake" ceremony, kinda looks like the "after the party is over" now cleanup begins😢!!! Perhaps you stuffed the candy center too tight? (Wouldn't help the frosting curfluffel, but it might have kept the slices upright until on the plate😂???) At least the sharks🦈didn't get wacked in half😮!
❤😂❤
I hope he never gets better at baking, best comedy on UA-cam 🤣
Honestly i think the frosting maneuver was a good save, artsy
I agree! When I saw the piping result, my first thought was to smooth it all out. It was pinker than I expected, but I think it was the best he could do at that point.
Yeah I thought it ended up looking like a nice sunset by the beach 😀
I for one like the ombré effect on a cake.
I agree, and putting candies into the sides, especially the cool animal shaped ones and maybe some candy confetti would have saved it.
@@EDMemm That's just because he kinda just smooshed it all together. He shouldve just gone parallel to the vake, lightly scarping it sorts.
I died laughing when you cut the cake. It was EPIC!!! But, you are a champ at not giving up. Bravo, Jamie!!
Our experience with Julia tells us the problem: The recipe leaves out orange and booze.
Definitely enough butter.
Butter levels: spot on.
I'd be drinking Grand Marnier by the pint if I had to bake this monstrosity, poor Jamie lol
Damn straight.
Knowing your history with cakes, the moment you spilled some of the brown sugar I was just like "It's begun... May god have mercy on this man's soul" lmao XD
Those giant chunks of cake casually rolling to the side and over the edge really got me, hahahaha!
We all have those days in the kitchen, lol-
It’s like the slices thought the cake police had shown up and they were assuming the position 😂
It was a thing of beauty to watch. ❤
This is the funnest and funniest one you've done yet. Simply a masterpiece. I am hooting with laughter. Oh thank you so much. Anyone who has ever tried to cook anything and failed now feels 100% better about themselves.
I can promise you that that cake in the picture was decorated and baked by someone who had done it a thousand times…
And I think the decorator (or the photo stylist) added the candy _after_ cutting the cake.
Exactly! That picture in the cook book is a full cake and candy added after !!
@@gagamba9198That was my thought too!
Watch the great British baking show.
ıt may even not be a cake actually.
This one reminds me of Lucile Ball's cake factory sketch, except Jamie managed the same comedic effect with only one cake, over a painfully longer period of time.
Bro, you took the "anti" to the next level with this cake. To be honest, it was a glorious horror, and I'm here for it. Isn't it cool that even your failures (I know you really tried) are a legitimate success on UA-cam? Love your channel!
If any part of this cake making process would have been cooperative none of us would have had as much fun. That’s why nobody stopped you 😂 What I like most about you is that you never give up. Thanks for another great video!
Piping icing successfully is dependent on practice. An inexpensive way to practice is invert an empty cake pan and decorate it. You can then scrape off the icing and reuse it as practice again and again. I'm sure there are a lot of videos to show how the various tips produce differing effects. You are making remarkable progress, keep going.
Thank you for the tip.
Ah ha! I never use a piping bag because the few times I tried I realized how m7ch practice it would take and I didn't want to practice on my cakes.
This is a great idea!!!!
(Now I need to get icing bags and tips)
As a Mexican woman (attending dozens of birthdays and posadas with piñatas in my childhood) all I can say is: THAT IS A TRIUMPH! That's exactly how a piñata should be: broken, delicious, and with candy and little pieces all over the place ❤ Beautiful work.🪅
As a person who just made a 20kg wedding cake two days ago, I loved this so much. I laughed so so hard. Thank you for the ending Jamie. I loved this!
20 kg???? Are you fucking kidding me? How????
@@suran396 Three tiers, lots of inner structure, lots of tears!
@@chabriela1 how big was the bottom tier?
About 36cm in diameter and about 15cm tall. Overall the whole cake ate up a 1kg of dark chocolate and 3kgs of white chocolate
@@chabriela1 that's a pretty big cake! Wish I could see a pic! UA-cam won't let you post them, though
And this, ladies and gentlemen, is why I don't decorate my cakes lol. I love the honesty, and the comedic timing towards the end is great.
If I can’t do all the decorating with a star tip, I don’t bother. Arthritis has ruined my piping skills.
Love Jamie and I think he deserves a 🎉🎉 congratulations for that achievement because I have had some amazing disasters over the years 😂😂. But I won’t be trying this as I can’t justify the cost of it.
Dusting of powder sugar FTW 💪🤣
Jamie, I actually love this video. I think we all get a false sense that these recipes aren’t hard when we watch some super edited video where a team of people make a cake like this. Or when we see the picture online. This is showing how hard it actually is to pull something like this off & that baking takes practice!
"describing this as looking like sewage would be not the thing to do in a cooking show, right??".
you're wrong, Jamie. Hearing lines like that is one of the many reasons I love this channel. 😆😂🤣
Good thing this isn't a cooking show and more of a comedy channel.
JAMIE. The weird ribbony cake frosting is ADORABLE. This was YOUR FIRST TRY. By that standard, the piñata cake is AN UNEQUIVOCAL SUCCESS.
I don't really cook, but-
1) I'm an artist, and this channel encourages me to always keep trying if one of my projects doesn't come out the way I'd hoped.
2. I now want a Silver Fox mixer for my kitchen the way I wanted a puppy when I was a kid. Every time I'd go in my kitchen. I'd do a little jump and shout -
" SILVER FOX ! "
Hope everyone (here) is alright.
Best to all ! ☮️
I have the “white tiger” in my kitchen. 😜 She’s a pearl white metal flake and I love her. My brother took my mom’s red one and I had to buy my own and it was difficult picking a color so I got white. I love to bake and no, my icing skills are not fantastic but I’m still improving. We all learn. 🥰❤
Haunt your local thrift shops and garage sales, you may luck out and find a silver fox, I did, though mine is white…
I don’t have a Silver Fox but I’ve got the Teal Dragon 💖 I hope you get the opportunity to get one of your own soon!
This was pure chaos and I snort laughed the whole freaking time. You're awesome, Jamie!
Hey Jamie - just in case you read this comment, I’d like to say… I think you did a great job and as a fellow amateur baker, I understand your struggles deeply. I appreciate you showing the times when it goes not exactly how you would want. Thank you for always staying true to you! We love you
OMG! I LOVE THE SILVER FOX HOP! I find myself saying it with you every time!😂
The collapse at the end really was just a perfect finish to this video 😆
Don't be too hard on yourself. Cake decorating is a whole other beast! Your willingness to take on these intimidating projects and the experience and lessons you learn along the way are why we love watching you. Well, that and the giggles. 😁
Thank you Jamie for posting both your successes and your failures. We're always root for you either way.
I think u did an awesome job, good job going out of ur comfort zone and honestly at the end of the day, what does it matter what it looks like, as long as it taste good, it’s a winner. So nice job!!!!
like watching the hindenburg take its maiden flight
Kudos for your patience and perseverance Jamie! That is the most hilarious slice-reveal to date. I’m sorry, but I could not stop laughing watching all that candy tumble out.
A kitchen scale can help with dividing the batter :)
He could call it Weighty Wally!
The final pics of the cake in the book and the one that self destructed across the counter was hilarious.
And that is wy we love this channel. It's realistic! I would have made the exact same mess of it. Never give up, Jamie!
the absolute joy the little jump after announcing the silver fox gives me... always makes me smile. silver fox!
I look forward to your videos every week. Got me back in the kitchen living to cook with you. 👍💞😀
That’s just the best thing to hear! 👏🏻
This actually was pretty EPIC for a buttercream newbie. You have no idea how bad it could have been - pulled off nicely. I have found that giving the buttercream a good whipping on high after mixing makes it more compliant. That was a BIG bite of pastry cheffiness (?) you took there and I think you did well.
As a lifelong cake baker/decorator, watching Jamie struggle with cakes is both excruciating and hilarious!
Right? Don't you just want to go to his house and have a cake lesson day?
Even as an amateur, it was a glorious train wreck that you just can't help but watch.
This is my favorite episode by far 😂. The cake falling away from the candy was epic. Hope you and the silver fox slept well
The blobs of the cake falling at the end....😭🤣
You get a 🌟 for TRYING, Jamie!🥰
A cake episode! My favorite. I sit in anticipation of frustration and carnage each time. I’m only a minute and a half into it and already chuckling. 🤭
i adore the cake videos, they always make me so happy to see how far youve come! Baking is so much harder than most people think, even when you know that youre doing lol
Baking can be a beast..
This would be a BIG hit at a kids party. They would LOVE IT! 🥰
Right? I GOT A SHARK!
Cookbook picture : Jamie's picture -- Nailed it!
I haven't started watching this yet but I know my family is watching in another room and I hear lots of laughter. Thanks for sharing your misadventures with us! ❤🎉
That cake needs a handful of sparklers to distract from the icing.
Your mishaps are the whole reason I subscribed. Its what makes you stand out in comparison to pretty much everyone else. They only show perfection. Cooking is not perfection. Its a challenge to be perfect. Especially in baking.
Your relationship with desserts is actively daunting to watch. I support the struggle to learn and provide food looks!
It's crazy that you don't have 1 million subscribers. You are GOLD! 🌟 I hope your UA-cam career grows in leaps and bounds. All the best to you Jamie!
Actually the end of that is exactly how I thought a “piñata” cake would go 😂
Pro tip (not from me, but something my Aunt, who made wedding cakes as a side hustle, told me)
Put a tall glass of very hot water, and a towel, next to your cake, so you don't need to keep running back and forth to the sink to warm the offset spatula. This also works on the finishing coat if/when a smooth finish is desired.
Gotta' be honest, I've made my share of less than perfect cakes, but as a wise man once said "Experience is what you get when you didn't get what you'd expected!"
The number of times I yelled no at my screen and descended into giggles is much appreciated. I usually enjoy your fails and chaos even more than the successes. Thanks for another great episode! I also loved the ending with the pan to the perfect cookbook photo and back to the mayhem of your kitchen. You’re a glutton for punishment 😂
This was so chaotic lmao!! The way you stare off into the distance like you’re having an existential crisis as things fall apart is so relatable. Also any chance your patented Silver Fox move is a reference to Mary Katherine Gallagher’s superstar move? It cracks me up!
I love watching you eat candies to stave off the madness. Those gummy sharks were rooting for you!!
As a decorater this is what i reccomend,
Instead of heating up the offset spatula, just whip the buttercream further so it gets more aerated and if it’s still too stiff use the torch to heat up the outside of the bowl while whipping to softed the butter in the frosting.
Also for piping technique/holding the bag: where you would normally twist the bag at the top to close it, also twist a couple inches away from the tip and hold it there. You’ll have more control. You should be able to hold the bag with one hand and use the other to spin the turntable. The petal tip should be horizontal, fat end against the cake and skinny end outward. Move the bag up and down vertically as you swueeze the bag/pipe
I love Silver Fox’s introduction on every video and I love that you name your kitchen goods, my oven is called Julie cause I used to work in a kitchen and she was my fav chef (sadly no longer with us) but I remember her every day when I use my oven.. I’m insane I think 😂
No not insane but insanely cool!
@@hannakinn that’s a nice thing to say thank you! 🙏
This actually inspires me to start naming human names to random everyday objects. Welcome Susan the hairbrush and Dirty Bessie the front loading clothes washer.
The first cake I watched you make literally had me pulling out Julia’s book to figure out what went wrong. Read the entire recipe was the fix. As someone who has baked for 57 years, I watch new episodes and you have figured out some things, learned new techniques and bought new tools. Good on ya!
…and measure precisely. 😂
The result is better than expected. Congratulations Jamie
Endlessly entertaining as per usual. This is one of those cake trends that has always struck me as more interesting an idea rather than a reality. Since the candies sit in a humid cake, there are only a few types that can survive as appealing without getting stuck together thus ruining any idea of spilling out. Cupcakes filled with M&Ms might work better. .., but for me it is still more work than any end result would warrant.
Jamie I think the piping job was fine. Yes okay it didn’t look like the picture. But in all seriousness you did fabulous. I’m proud of you. You’re patients is amazing. As a fellow home baker myself and a stay at home mother, baking can be stressful. But you fight through the frustration. You did great. Be proud!
As I've said once before, it's literally a spiritual experience for me to watch Jamie bake cake. I can't think of anything on UA-cam or any baking show I've watched ever that makes me have the epiphanies like I do when seeing this guy post a video and the topic is cake.
Hugely entertaining. Fantastic work.
The moment I saw the cake's photo I knew all of us - except Jamie - were in for a treat. And he's going to cut through a pile of gummies as well?
Bake Off is taking the piss. Good on Jamie for giving it a go.
Alton Brown had the best cake hack I've seen and used. When you put the cake on the tray to frost, you put four strips of parchment paper in a square underneath it just under the edges. Then after you frost it, you gently pull the parchment out leaving the whole tray clean with the parchment strips getting all the frosting mess that you would have gotten on the tray. Thus leaving a frosted cake and a clean tray. So you don't have to move the cake and it can be presentable. Hope you see this and hope it helps.❤
(few tips from a professional)
1. i would’ve scraped a few more times & beaten the butter & sugar a bit longer. This is where the air comes in that’ll lift your some, so don’t be afraid to get it to a truly light consistency & color.
4:41 you’ve broken your emulsion here! When it says beat well after each addition, it means it! turn the mixer speed up to medium-high and beat after each addition until the emulsion (but not too long as you’re not trying to incorporate air), then add more. You really do not want to add too many eggs and break the emulsion as that knocks out all the air you just worked so hard to beat in. So have your mixer on the next high speed & pour in the eggs in a slow, steady stream from one of the liquid (pitcher) measuring cups instead of a bowl - it’ll be easier to control everything! rather than glopping some in, waiting, etc.
in fact, i’d recommend beating your eggs in one of those pitchers instead of a bowl like what you’ve used as it’ll help them foam up to be in something tall & deep rather than shallow & wide
(continuing to watch now)
on the buttercream:
oh friend, again, BEAT BEAT BEAT. Don’t listen to the times. you want to beat the butter until it’s light & white & airy, and then the same with the powdered sugar. It may be like 20-30 minutes.
also! do it all in one shot! it might seem like too much, but it’s not. when your icing comes up above the top of the paddle, that’s a good thing! it creates a vacuum, which will remove air bubbles & also give you the smoothest results.
(also cake levelers are overrated. just use a serrated knife & keep it as level as possible, and do it on top of a turntable so that you’re spinning & cutting evenly)
freeze your cakes before attempting to add any buttercream & you won’t have as many crumbs & it won’t be so fragile. and if your icing is light because you’ve beaten it enough, it won’t be as difficult to spread
instead of going back & forth to the sink or using a blowtorch to heat your offset spatula, fill a pitcher with super hot water & have it and a dry rag beside it. dip the spatula in the hot water for a minute, wipe dry, smooth. dip, wipe dry, smooth.
you’re overfilling your piping bag! put less icing in. it’ll be a whole lot less painful & difficult. don’t fill a 12” bag more than halfway if you’re not someone who regularly pipes.
I love the cake videos! At My bakery, our smallest Batch of cake uses 13 GALLONS of eggs. A batch of frosting is 100lbs of butter and over 150lbs of sugar 😅. I feel so often people complain about prices in bakeries, and I wish they could understand the amount ingredients along with the work, time and talent that goes into every cake. Love the videos. Thank you for sharing, even through the struggles.
God bless you for using real butter. So many places now use "butter flavored shortening" and it is not the same- not at all.
@@kikihammond5326 I agree. Definitely not the same. Although, It is easy to understand why some bakeries do that. I am lucky to work in an area where our clients don't mind spending the extra money for quality. But these days, it's hard to invest so much into a perishable good. ingredients are so so expensive these days. I'm sure everyone does the best they can.
And to all you bakery and pastry people out there …. ❤❤❤👏👏👏👏👏👏
J, thank you so much for posting this. It has been a LONG time since you had such an epic fail. And it makes me love your channel 50x more. And I already really liked it. Your skills have grown so much - and then there are these days 😂😂😂😂 the cake completely falling apart at the end was the cherry 🍒 this cake needed.
You give me the motivation and confidence to try new methods of cooking.
This reminds me of when a friend of mine, who had indeed baked many cakes for weddings and other special occasions, had just finished a Barney (the dinosaur) cake for her son's birthday. His head was very large for his body. It was also very late in the evening when Barney, freshly frosted, literally lost his head. It toppled from his body, fell off the plate, and onto the counter in a similar fashion to the slow motion exploding of the piñata, very apropos. My friend, after witnessing the spectacle, grabbed the offset spatula and began stabbing the rest of Barney, exclaiming, "I don't love you, you don't love me, and we're NOT a Happy Family!!!" We then poured ourselves shots of Jack and toasted the destruction, which paired quite well with whiskey.
I practice on an upside down ceramic small mixing bowl covered in Saran Wrap. Then I pull off the wrap, fold up the edges, cut the tip and try piping with that again inserted into a new piping bag with metal tip. When done remove Saran wrapped bag, rewrap bowl and start again. It has helped me learn, but it’s taken me a long time to do a few techniques. I find buttercream is okay for some techniques. I try different recipes for icing and am still looking for my icing soulmate. 🤷♀
I like the outcome before you cut it. But that’s what a piñata does. I love this show!
I just loved this one!!!! Almost peed my pants I laughed so hard when you got out the flame torch for the spatula. IMHO your cake frosting attempt was best before you smoothed it out. I cannot tell you how much we enjoy your videos. Don’t be discouraged!!!!
I went to school for baking and pastry arts and I HATE decorating cake. It requires a ton of wrist strength and such steady hands. Not to mention so much precision and practiced technique. For a first shot at that cake, you did a not terrible job.
Great video! Totally agree on your icing decision in the end. Didnt end up looking half bad...then the cut...😂
With some decoration help and some smoothing of the sides, you kinda saved it. 7/10. Nice save.
When he cut the cake and it just gave up at caking, I legit LOL'd. I needed that today. Thanks cake and Jamie!
Love the attempt. Few hints, mix the sugar and fat well to incorporate air, till it turns as pale as possible. Then when adding eggs and flour alternate starting and ending with flour, mixing as little as possible to incoporate it (as you'll lose air if overmixed). With 3 cakes make sure you move them around and rotate them towards the end of cooking (too soon and they sag). Also to make sure all 3 are the same amount weigh all the pans, then add the mix to each (if you tare its harder).
PS near the end of the process, insert a toothpick in the centre and when it comes out clean then your sponge is cooked
Ok - I was laughing out loud as you cut into the cake and it was like an earthquake went off and chunks started falling. I say why ruin a cake by putting giant pieces of candy inside? Save those cool sharks for outside decoration! ❤️👍❤️
I’ve made a few confetti cakes before for my kids. Candy that is slippery (like m&ms, gum balls, etc) give a better “spilling out” effect when you cut it open. Also the fact that you were stuffing the candy in may have contributed to how it fell apart at the end. And don’t be so hard on yourself! Any kid would be delighted to have that cake at their birthday party!
Jamie, your transparency is your strength!
You should watch Helen Rennie's video on butter creaming times, she explains it really well.
She's lovely...
Heres to all of us that are really good in the kitchen. Can cook a dinner like no one's business, but when it comes to decorating bakery items, its an absolute failure. 100% with you on this on Jamie!
The despair was the most delicious thing here 🤣👍
As it always is with Jamie..
You should be awarded a honorary degree in the art of cake decorating from the Institue of Culinary Education in NY!
You are a treasure! The best tip I've ever gotten on cake making and frosting (and it's a hobby of mine) is to freeze the layers about 30 minutes after baking. Freeze hard...when you're ready to release the layer place the pan over a burner for a few seconds, invert and frost while frozen. Crumb coat it, then freeze again, then final frosting, again, while frozen. Remove the cake 2 or 3 hours prior to serving. Locks in the moisture, easy to frost and you'll have great results. This works on all the cream frosings, just not the meringue frosting. It's always an experience, but practice helps. ;-)
The cake videos are the best! Don’t ever stop 😜
The first cake I ever attempted was a six layer rainbow piñata cake. It took me 3 full days.
Dang!!!! First cake ever?????
Jesus Christ
@@suran396 Yep. It actually turned out ok, but my kitchen was a disaster day after day. I do cook a lot and had baked other desserts, just not a cake.
@@kimberlyf4888 try Julia Child's Queen of Sheeba cake. It's not too hard, but dang good!
Oh my god, i laughed so hard at the comparison at the end!!! Not that I'm over here making piñata cakes...