Julia Child’s Orange Cake Drove Me to the Brink of Madness
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- Опубліковано 10 тра 2024
- This Julia Child Stuffed Orange Cake (gateau a la orange) recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cake #baking
00:00 - Opening
01:32 - 20 Minute Cake
06:54 - Orange Butter Filling
10:28 - Madness Begins
11:43 - Multiverse of Apricot Glaze Madness
14:16 - Madness Continues
15:21 - Almond Hell
17:03 - Glazed Orange Peel
18:24 - Madness Reigns Supreme
19:57 - The Next Day
20:33 - My Final Thoughts
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My Mom taught me that when a cake goes wonky just cut it into cubes and layer it in a trifle bowl with fruit and whipped cream. Looks great and will taste wonderful.
Words of wisdom! ❤️
My mom said that too!!
Yup! Wonky cakes are still good, just turn it into a trifle or cover it with fruit and custard. A wonky cake is not a ruined cake.
That... is actually a brilliant suggestion
My name is princess bonbon or the strawberry bandit
As a very dear friend of mine, a French trained cook, used to say, "Cooking is art, but baking is chemistry."
It's a science
😂 Chemistry is a science. Same difference.
yes ! there is no improvisation in pâtisserie and you may need a lot of tools, a thermometer and a faithful precise oven make the difference ! it also more precise to do the measurements in grams instead of cups and spoons.
Bless his heart. He might have tried.
I absolutely love cooking, and I dare say I'm a relatively good cook, but I always tell people I don't like baking nor am I good at baking. Because this!! Cooking is art, you can tweak it and change things up and make it better. But baking is a whole other level of science. Mess up a little, you could mess up big time. I love food science but baking is just scary 😭
I’m a professional baker! When I bake at home, I always do a prep day first. It’s a pain in the ass if you do everything in one day and it tends to end up not being fun anymore. If you feel yourself get frustrated, take a break or stop and try again another time. Even at work sometimes we have to take a step back for a mini break if it gets frustrating. I really like your series!
Thats right, I learned that watching a lot of cake videos and experience. Now I make the bread cake a day before or two and then make the rest of recipe. Last week I made a boston cake and the day I Cook the rest of recioe the cake tastes very very weird. The day after omg so moist, cream and balanced flavors.
As a former professional baker myself, I'm also really enjoying this series 😄
the "taking a break when you get frusterated" is one of my favorite things about baking. Last time I made macarons I was so ready to just give up before even putting them in the oven, but after taking the drying time to just not be in the same room as them, by the time they were done baking I was like "you know what, I will in fact make the buttercream for them.
they turned out ok, the texture was good but there was hollow space and they were very poorly piped, and "ok" is pretty good for such a tricky thing by my standards :)
Splitting it up sounds delightful, good idea.
This is as if Nick Miller from New Girl had a cooking show. Just perfect, more please.
OMFG i was just thinking that too, and his voice sounds just like him as well
YES! I couldn't figure out who he reminded me of.... thank you!
I had same thought too, OMG
Needs to be more quirky for Nick Miller. Plus he doesn't have a cookie pouch!
Jamie is better looking, imho.
As a professional baker, I can give one piece of advice: when you get frustrated...STOP. This was a single cake layer, nuts and some extra butter and orange. If it failed, you're not out huge amounts of money and food. But imagine if you get that frustrated with this cake, what would happen with something really expensive and complicated? Lots of chocolate or days of prep? This is an opportunity for you to work on your coping stance for frustration. Baking is a dance between you and the ingredients. Get Zen, and you will not only bake better...you will be happier! Baking is alchemy, and it teaches us how to take elemental ingredients and create something wholly new. It is like life. You have the skill...you're just letting your frustration get the better of you. Bon Apetit!
deep
Seems to be part of his shtick.
@@thefceUSMC Oh. I never saw him before. And here I was feeling empathy for him. My bad.
I think it’s because he tells himself “it’ll be fine” so much when little things are wrong early on. Then when it isn’t fine he feels simultaneously betrayed (because he trusted himself that it would be fine) and ashamed/foolish (because he’s been caught lying to himself.)
well it adds for a more interesting video and gives him more views i may not even have clicked had i seen the title 😂
Cake is never messed up if it tastes good!
Amen
Vegan vegetable cake: :)
The people who bought the cookbook originally had one huge advantage: they had watched Julia do it and so they knew how everything was supposed to look like (consistency-wise). You're at a disadvantage from the start if you didn't watch that particular episode before starting your own cake.
I went and watched her recipe video of Jamie’s out of curiosity. It is much more clear with her than the book only
Not really. And the videos were in black and white, not the best reference. Plus, the book is as much a cooking course as a cook book, and she’s not always clear…
As a home cook who just last week started Julia's first cookbook, I can honestly say that I feel for you dude. As I work through page by page, and recipe by recipe of Mastering the Art of French Cooking, I can only hope that one day my home chef culinary skills will allow me to produce a cake like this. Just this week for my husband's birthday, I made a five layer hazelnut chocolate sponge cake, complete with Nutella ganache, Swiss meringue hazelnut buttercream, drip candied hazelnuts, and spun sugar. It only took me 5 days of 18 failed cakes (6 batches of 3 cakes each), and more eggs, flour, white sugar, powdered sugar, Nutella then I've ever used in the kitchen on a dessert to get it all right. Just breathe and it all comes together.
Amazing! You get a badge for perseverance. And it sounds really yummy.
Ron, bravo, I have more failures behind me than I care to count. I started when I was very young (12 years old) with julia's recipes, watching her on TV when it was new....that was 58 years ago. I just want to say that if you read Julia carefully and make sure you understand each step, you can't go wrong. Best of luck to you and your partner, All the best JIM Oaxaca, Mexico
18 cakes oh my lord lol
I blame the recipe writers.
wow I'm so proud of you for sticking with it.
Generally when I'm experimenting I try to pick recipes with only 1 or 2 techniques I'd like to practice.
Well done. The sponge came out perfectly (eventually) but one of my problems with dessert recipes is that they're often more successful when executed in reverse: make the candied orange strips and set aside; grind the almonds and set aside; make the orange curd filling and refrigerate, sieve the apricot preserves; make the sponge, cool and assemble. The filling was problematic because you didn't beat it long enough, and yes, parchment paper saves a lot of grief. You can also bake the sponge cake in two pans to avoid having to slice it in half. A classic French housewife's dessert and as you intuited, prefect with tea or coffee rather than to finish a meal.
Yes, you're right!!
I find a lot of recipes have you do things in the wrong order.
And our beloved Julia loved making things ever so much more complicated than need be.
Clearly she loved food but I think she also liked to write a awful lot.
This is GREAT advice. I have seen pastry chefs on UA-cam do this.
This seems like very pro advice, I've saved for my own cake adventures
@@snooze6650 And let me know how it works for you. I keep a mason job of orange juice concentrate in my freezer to add a spoon full of orange to meats, veggies, sauces, salad dressings etc. It's works!
I want to pin this as top comment. It succinct and is absolutely correct.
For the orange butter filling: Your curd (the filling), should probably be cooked a little longer, so that it just coats the back of a spoon. And keep whisking!! As long as you whisk vigorously, the egg shouldn't curdle. And if it does, just press it through a strainer. But the texture of the curd itself is slightly loose, not frosting. The frosting texture she mentions in the book is a "variation at the end of the recipe" that mentions "beaten softened butter." I'm assuming it also requires powdered sugar, since you can make a buttercream frosting with butter, the orange curd, and powdered sugar. That's probably why it looks so different, but both "variations" work great as a cake filling. I think with the glaze, curd was a better choice since buttercream would have melted.
Honestly, it seems like you got the flavors down and the cake crumb looked very good! I would be happy to be served it at a dinner. I hope you don't get discouraged and make this again!
I'm thinking candy thermometer? I'm impressed that you tried it in the first place. I bet it was great!
Yes I agree, it should have thickened while hot. I suspect the thermometer was touching the bottom maybe?
Honestly, the orange curd (orange butter filling) looked a little thicker by the time you scraped it from the saucepan into the measuring cup. I agree with the other comments on this point: you were on the right track, and I think it just needed a bit more cooking time. In my experience, curds like this often seem like they’re never going to thicken, and then, boom! All at once you’re there.
The other thing is, curds will thicken more when they’re cool. I’m surprised the recipe didn’t indicate you should chill it in the fridge before filling the cake. Don’t give up!
No Powdered Sugar, it did need to cook a little longer though. the Crud in this case needed to be more like a Jam sauce or a Holland Day Sauce, because of this a Candy Thermometer was needed. The ice cold water bath would have helped thinking it almost to a Jam consistency when cooked to temp with the correct Thermometer. He also needed to whisk more.
I was trying so hard not to comment, so glad you did.
I am English, lived here 99% of my life, and what Americans call FROSTING we've always called butter cream, You are correct the orange curd should have been cooked and beaten longer to form soft jam (jelly in USA) and then THAT should have been beaten into softened butter possibly with the addition of Icing sugar :)
⭐️ 🎉 Idk if someone already said this BUT I just caught Julia’s episode of The French Chef making this and once her orange glaze stuff was mixed and melted and like honey, she put it in the fridge to firm up before putting on her cake.
The episode is Cake For Company (Season 2)
I’m sitting here watching and it dawned on me “that’s Jamie’s cake!”
what the hell?? why wouldn't she SAY that in the recipe???? that feels so unfair! : (
@@lurklingXbecause she is Satan
My mother taught me this trick. If I find that I’ve run out of caster sugar I take granulated sugar and put it in a grinder for a couple of seconds to reduced the size of the granules. It makes the blending/creaming process so much easier.
Watching you just stand there, contemplating life, and if it worth living, was touching. Perspective is definitely needed when whipping up Julia's recipes. You're a trooper,. Jamie.
Haha! That was exactly how I was feeling. Thank U! 😊
You can’t be that stupid, can you? Also the way you treat the ingredients is just disturbing. Just stop cooking and that’s it.
Waiting for Godot!
At 7:11 if you pause the video the directions tell you what went wrong with the icing. It says "When softened butter is beaten into it, as described in the variation at the end of the recipe, it may also serve as an icing. " Something I learned in every cooking class I've taken is that before you even get any equipment or food out you should throughly read all of your recipe because when things get going you can miss little details like that. Sometimes it's best to step away for a minute, take a breath, reevaluate, and tackle the problem.
Exactly
I have to do the exact same thing when entering a chemistry lab... thoroughly read the procedure before even starting. Order really matters. There've been times when I missed an instruction to dry something in the oven for an hour, and I had to end up doing that step last and waiting an extra hour instead of doing that as the first step and preparing everything else as it dried for an hour. Chemistry labs are just like kitchens.
So it was because he needed to beat softened butter into the sauce stuff??
it also says beat with a whisk, and he only mixed :(
@@TheKidFr0mYesterday that’s how I interpret it. Everybody in a saucepan minus the butter. Cool it down and then beat in softened butter at the end. Cake frosting is usually softened butter and icing sugar. If you melt the butter the texture gets ruined, same concept with this recipe if you’re going for a thicker, icing like texture.
I went to her original video and honestly, you did everything she did. She even flipped the cake over!
I am laughing so hard I am crying over here. Him flipping that cake is PRICELESS!
Makes us home cooks feel much better..... And I needed the laugh!!!!. And yes, bottom line, it's how it tastes that counts😄
Right?!?!? If I tried doing that, all I'd have left would be cake chunks!
I’m glad I’m not the only one laughing. 😂😂😂
I have never seen this channel. I just happened to come across it on my home page. I feel so lucky because I laughed the entire time. By the time you flipped the cake, my husband literally was asking me what I was laughing so hard at. Seriously, it may have been a "mistake" for you, but for me, it was pure enjoyment and for that I thank you and am subscribing.
This is the first time I've ever seen his channel too. I also subscribed. It was funny
Same
Me too! He’s hysterical to watch.x
That was me too
Same--and really no one could have said it better! Let me wipe away my tears now!
We’ve all been there! I made a Boston Cream Pie from scratch once, including the custard. I made the chocolate icing from scratch as well. I put the icing on. I cut a slice. I took a bite, and realized when I made the chocolate icing, I didn’t put ANY sugar in it. It was pure bitter chocolate. I put powdered sugar on top of it. It didn’t help.
I forgot salt in a cookies recipe and you’d think it wouldn’t be that bad; it was awful. How does 1 teaspoon of salt make that much difference!
*still* remember the time I made coffee cake with coffee bags. They were the Nespresso of the time. Very fancy. Except I used teabags. Take heart, Jamie.
My mom once forgot to put flour in a cake for home ec. She had brought all the bags of ingredients from home and as she was cleaning up - as the cake was baking, she found the bag of flour. The teacher was sure it wouldn't turn out right, but they removed it from the oven, stirred in the flour, and put it back in the oven. When it came out, it was the best cake in the class. Maybe that's some unexplored baking technique!
@@user-bf3pc2qd9s 🤣😂
Lol I attempted an earl grey cake and it came out tasting like ham. To this day I don’t understand what happened.
When you were contemplating your orange pancake of sadness, I felt for you. I get so fixated on what I think the result of my baking should be that I can get really discouraged if it doesn't go the way I intend. Kudos to you for pushing through and posting the video anyway. My mom's favorite saying about food was: "You're going to chew it up anyway." I try to hold onto that for my perceived failures. Even if they don't look good, they usually taste good.
The inspirational pep talk was my favorite part.
“Why can’t you do this?” 😂😂
As Chef John would say, "Never let the food win!" You did great and the cake looks delicious.
I’m so impressed that cake stayed together while you flipped it around!
If that would have been me CRUMB TIME! It's amazing it held together, but sponge cakes are like that.
My next recipe with my pile of cake crumbs will be cake pops!
You made a delicious orange pudding!
Oh my gosh. I'll admit to laughing a lot, but also: Rarely have I wanted so much to reach through a screen and give a person a hug. You are a rock star. I would have been in tears from the frustration, and my end product almost certainly wouldn't have looked or tasted as good as yours did. I thought it was beautiful!
I love this comment. I feel exactly the same.
What I've learned from watching your videos and seeing you on the struggle bus with so many of Julia Child's recipes is that Julia's cooking is not for the faint of heart.
"Struggle bus"!! 😂😂😂 Haven't heard that in a long, long time.
Or read the recipe before you start or you miss tiny details like needing to beat softened butter to make the icing at the end
@@ayajade6683Well, he only makes his channel so successful by making mistakes or straying a tad from the recipe, and then becoming frustrated about the result not being as expected… F.ex., any halfway experienced baker would oil/ fatten his baking form, or put some cooking paper in it, to assure the cake comes out easily after baking - even if the recipe doesn’t say so. He doesn’t seem to have enough patience and serenity for baking even a rather simple cake.
As a baker myself I understand you wanting to quit but please just keep going it's all about practice. Even Julia at her best made mistakes. I love your videos and how real you are. Keep going your doing great👍 I also have to say you fold a little too fast and stir more than fold. Slow down a bit and fold small amounts.
Yup, there is a great "out takes" vid, from her TV shows, of Julia dumping stuff into a bin behind her cooking counter, with her saying something like: "Oh well, that's the Best place for this!!, as she tosses the "ruined contents" out of a pan!! ;D LOL
There is an interesting video on Adam Ragusea's channel where he tests the various techniques of folding/stirring/mixing with very interesting results. His result is, you do not need to fold, just mix and it will come out the same or better. ua-cam.com/video/HsMzE2MwN8o/v-deo.html
Interestingly, @Adam Ragusea recently posted a vid where he does some experiments and argues that folding doesn't necessarily make a difference, and there's good discussion in the comments.
She was funny
Yes, the first time you make any dish it not only seems to be extremely frustrating, but also seems to take FOR
EV
ER......
I grew up in Florida, and I have fond memories of drinking orange juice, freshly squozen, never frozen. My mother used to keep the leftover orange peel to make candy, which is strips of orange peel simmered too long in sugar water-and then a bit longer. It was Christmas candy for us each year.
Living in Florida meant I got oranges every year for Christmas.
freshly squozen hahahaha
Sounds dope
As a chef I can tell you this is why I don’t bake. Everything is so precise and has to be exact when baking, when I’m cooking savory I have so much fun adding a little of this and that and everything is alive and moving, baking takes so much patience and precision. I still give you so much credit for continuing on bc when I saw you hold that cake I was picturing myself throwing it at the wall 😂
This! 500% this! I can cook, I don't have the self control and self hatred to be a baker 🤣🤣
Amen. No matter how good of a cook I am and how skilled I've gotten with the years, I still to this day cannot bake to save my life. I always screw it up because I don't have the nerve to follow a recipe to a t.
Honestly, I do not get this "baking must be an exact science" thing. All my aunties, and their aunties, used at most a water glass, a tea glass (the little hourglass shaped ones, my extended family's mostly Kurdish), and a spoon for measuring. Often they'll base a cake on the amount of eggs they have and then just eyeball everything else, and it always turns out fine. Usually more than fine tbh, they're all good bakers and some are freaking excellent.
It just does not need to be this big, scary thing. In the case of the first attempt at orange filling, it was obviously too runny for the intended use (it looks like it's supposed to be basically an orange curd). No big deal, just thicken it. Return it to the heat and simmer until thicker, or if that doesn't work then add a thickener. And for use as an icing, the recipe plainly states to beat it with softened butter (which would both mellow the sweetness and thicken).
Absolute Facts .. I cook therefore I am Very Happy. Me and baking is a Nope.
literally me. i mean i'm no chef but i cook a lot and bakery is just something i don't do, i don't know how my mom has the patience and insane knowledge to bake a lot, and it always comes out good
New fan here because, unlike many channels, you don't put a fake "try to be funny" persona on. You don't purposely drop, spill, or do other stupid actions, so your real personality shines through. I like you so I'll watch and learn. Thanks!
Yessss!! I’m so tired of UA-camrs that try way too hard to be something they’re not. It’s doesn’t work. Not even a little. I’d rather just watch someone be boring and authentic than put on. This channel is the best at authenticity!!
I feel like he’s really milking his frustration. It’s not that difficult.
@@HGD70oh believe me, this is me in the kitchen whenever I cook, lol. Things generally work out for me but I don’t try super challenging recipes and I’m absolutely burnt out at the end of more time-consuming meals. His frustration does get views, but he’s consistent in his culinary skills and reactions to setbacks. Nothing on UA-cam is wholly authentic, but he doesn’t seem to be nearly as bad as some.
@@HGD70 I really don't think he is, personally, lol.. I've been there with things that seem really simple if you're just not quite understanding the recipe correctly, or overthinking it, or whatever. I mean, he does plenty of vids where he's not super frustrated and he gets a lot of views on those too. :)
i think he might exaggerate a little at times. (MAYBE). but overall it's genuine, it's the peaks and valleys of frustration and hell and then the high of stuff that works out or at least tastes awesome. besides, even if some of the stuff is planned, it's almost always a useful lesson.
Things are rarely a lost cause. If a cake fails the next option is to make a layered trifle. Unexpected results will happen, it’s how you respond that matters. You’re fantastic and you have an audience on your side and pulling for you.
It might not always look nice but fresh, homemade cake tastes great 90% of the time!
you love some beans huh bruh?
This is what my best friends mom did for one of her birthday parties, she planned a layered cake but somehow the cake fell apart so she put it in a dish with the frosting/filling and served it as "Accident" and it was fabulous and requested for the year after as well 😁
@@ConniJo make the cake a day ahead, let it cool completely before depanning. Then freeze it overnight. Frost it the next day while frozen. You'll never have a cake fall apart.
@@evelgreytarot8401 thanks, I actually very seldomly frost cakes because I don't have the fridge space, but I will keep that in mind next time I do.
My bff's mum did make the cake the day before but I think she didn't have a lot of time that day. However it tasted very good and the story made it funny so we were totally fine with it 😊
The orange-butter filling is just an orange curd, so it should be thicker. It always takes way longer than the directions say for it to firm up for me. But even if it's thin, you can switch up to the orange buttercream variation on the next page where you just beat in softened butter after the curd cools until it hits a frosting consistency.
I thought the cake looked delicious, rustic, and somehow fancy-ish. I think it was a total win. I'm also a sucker for citrus (especially orange) baked goods.
it really did look pretty good by the very end. i was impressed. it was looking really rough for a bit.
It's the quintessential tea cake of the 1950's France. You did a great job!
When adding your first scoop of egg whites to something, you actually STIR it in. The reason you do this is to incorporate it fully into the mixture, which allows for a much quicker and more fluid mix when FOLDING the remainder of the egg whites in.
Thank you!
I think that you’re great at showing how hard recipe directions are and how little things can ruin a dish.
As a baker and a professional pastry chef you're doing great custards and curds and better icing and all those things that take patience and a lot of time to learn how to do that. You're doing great I continue to support you I'm glad you're not getting so frustrated that you're totally giving up baking is an art but even though you may follow the recipe you know they say follow the recipe I have to get the exact amounts and blah blah blah but if you've never been talked to cook and you've never had someone say no don't do it like that do it this it's hard but we're here for you dude I'm proud of you the cake looks great keep fighting
if you say "period" or "comma", the speech to text adds them for you
I baked bread all day today and decided to rest and watch Antichef ... and this is one of the funniest things I've seen in a long while. Thank you for putting a smile on my face ... through your pain!
This recipe is sort of notorious. The orange cream is wrong. I remember the first time I made it and after an experience similar to yours, a friend explained that the orange curd needs to be cooked longer and I think also the proportions are wrong. I am surprised that the newer version of the book hasn't been fixed. (I ran into this problem 40 years ago)
I'm been a cook, then Chef for 17 years. As much as I love to cook, I absolutely understand your breakdown moments. A very cool, honest video.
This is so deeply relatable. I’ve spent the last year trying to cook my way through the Edna Lewis cookbook and while I’ve learned some really great basics of cooking, the baking has looked exactly like this. I’ve tried to bake her caramel cake and her lemon meringue and I had the same issue with sauces not thickening up. I still have no clue why, to this day.
Thank you for reminding me of Edna Lewis. 😊
I never knew that people baked they're way through cookbook, WOW, SO impressed!
someone in another comment said julia put hers in the fridge. and i guess just neglected to mention this in the actual recipe?? there's probably some trick to it like that. or, more time cooking, or an adjustment of ingredients due to your location.
Don’t expect perfection from yourself when it’s recipe you’ve never made. Even when your comfortable with a recipe sometimes it come out a little different each time.
As a self-taught baker who is always learning, this was so awesome to watch. 😊
Oh my goodness… haven’t we all had days like this. Horrible to go through, but fun to watch! Thank you 😊
that little flap of cake in between the layers is my favorite part of this 🖤
Watching this brought me memories of my first cakes. My friend from highschool would just throw all the ingredients in a bowl and mix and the cakes were of course quite bad, and I remember my mom telling me "have you read a recipe? Get my books. See how you need to mix wet ingredients and dry ones separately?" That was the begging of me trying to understand the logic behind what goes with what and in what order. Then we had another classmate who worked at a bakery and he showed me how he'd beat the egg whites and fold them in... 😲 That was my face. I haven't taken a baking class since that spontaneous one, but experience and reading a variety of authors helps you understand and have an intuition about things. Watching this made me realize how much I know and how grateful I am for these 20 years of baking. I guess most people watching this is feeling the same, so congratulations everybody! And thanks life for 50 years of cookbooks!!
This is an iconic episode of Jamie & Julia
Jamie, you remind me so much of myself when I first started to tackle these recipes 58 years ago (fortunately I wasn't being filmed) 😁 Failure is normal, especially with French food. What you should be MOST proud of is that your Bavarian Cream worked out, that (for me) is the hardest one (of the 3 you showed) to get right. As for advice, ALWAYS line the bottom of a pan so the monster inside can emerge Don't handle the cake so much, it looks like food abuse 😂 especially after you soften it up. And I just would have put almonds all over the cake (camouflague) and then the candied peel. Mistakes are normal...enjoy them. Hugs from a galaxy far away JIM Oaxaca
Send me your cheese. I need it in the Netherlands.
I've been frustrated like that too. I remember trying to make a Christmas tree-shaped chocolate cake for my family when I was a teenager. I mixed up a beautiful green buttercream, but vastly underestimated how much I would need. I ended up with barely a crumb coat, and I got so frustrated that I had to go sit in another room and cry for a bit. My mom pointed out that it was still a cake; nobody in the family was going to be disappointed with me for baking them a chocolate cake that wasn't as pretty as the real Christmas tree. I fully understand your frustration, and thank you for posting this video
This was hilarious!!! You blowing on the almonds to get them off the top of the cake was epic. Thank you for this, it really made my day. And, you know, it's cake. As long as you dont use salt instead of sugar, it's gonna be great. Don't fret so much ;)
It is always a good idea to read the entire recipe through before you start to make it.
So glad you posted this because it is so relatable. We have all been there! So glad you were able to persevere. The cake turned out gorgeous.
I thought this was gonna be a relaxing baking video to fall asleep to but then I just laughed the whole time
First time watching you. This was so much fun! I’m recovering from breast cancer surgery. I’m doing great but am limited at the moment. You made me laugh and feel better. When I’m able, I think I’m going to try this recipe. You have a new subscriber after one video. About to binge watch you now….. Thanks!
If laughter is the best medicine, then watching Jamie bodes well for you. Wishing you well!
Hope you are doing well🎉
I've gotta say Jamie, you have got sponge cake, or genoise, which can be a deflating experience, pun intended, down. You handled that cake like a pancake and it survived. Putting the glaze on the bottom of the cake is something I wouldn't have thought of, but it worked for you. I honestly love watching you and your reactions, don't stop, you got something good, and more power to you.
Watching this video has taught me that watching someone peel back cake layers is triggering for me. LOL It's like watching a horror movie! I am absolutely not dissing your video, though, Jamie. I love all of your videos and find them extremely entertaining, including this one. Even though I will be having nightmares tonight about peeled cake layers. LOL
Yeh, I've made many wedding cakes in my catering years and I remember having to peel off the cake layer for something I forgot. Made a big ass mess. Jamie did well. He persevered and Julia would have been proud to see him do this.
He peeled back those cake layers back so many times that I was shocked the cake didn't break in half lol.
Yes. Peeling back the layer quickly and flopping back down had me hyperventilating. I screamed in frustration
Jamie, thank you for deciding to upload this. Not only is it very relatable but I also found it very amusing and laughed quite a bit. I’d be feeling just as frustrated!
I loved this one the most, it reminded me of what it's like to be human, trying something new, or doing something you don't want to do any more. Stay 💛 💛 💛 Human, Jamie!
When you began to spread that filling, i couldn't help but think "He just made first orange baba cake in history... And that couldn't taste bad"
Jamie that cake was beautiful!! I will admit that I laughed at your pain but only because I’ve been there and the music was perfection. (The fingers in the eye 🤣😂) it is so much fun to see what a brave and adventurous perfectionist you have become. You might have to drop the, “Anti” from your name pretty soon. 👍❤️
Your frustration and the way you deal with it and express your frustration is hilarious and valuable to anyone trying to do complex things like these. You’re doing great work.
Just found this. Laughed so hard, yet wanted to cry. So many of my baking woes came rushing to my mind.
Jamie!! I want to thank you sooo much for being brave and posting this video! I don't know how many times I've literally had to stop what I'm doing and go cry(like ugly cry!).
This shows everyone you are a human being! Like all of us! I love you! I appreciate you! God bless you! 💖
My sister used to do wedding cakes for yrs (I helped her). Always butter the pan, butter the parchment sheet; place parchment in the pan bottom and then add flour with a sifter for better coating.
Caster sugar in the U.S. is also called super fine. You can make it at home by putting granulated sugar in food processor for a few minutes. I used to use a scant 1/4 teaspoon of corn or tapioca starch for anti clumping. You will have to look up the weight measurement but 1 cup of caster sugar weighs more than a cup of granulated sugar. Just keep an eye on the food processor or your caster sugar will turn into powdered sugar.. Edit to add; Personally if I have to cut a single layer cake in half, I just divide the batter into two tart pans.
This reminds me of most of my attempts at baking a cake, it doesn't go quite to plan but the end result is usually delicious and makes it worth it 😊
This episode was HILARIOUS 😂😂😂 Bless your heart!
I love how you just couldn’t go another minute, and the next day you literally just toss the orange strips on top and call it finished. 😂😂😂
I just found your channel and have watched a few now. Love your efforts and authentic reactions. Can’t wait to see more. 😊
The first time I made this cake it turned out perfect. The second time, I had nearly an identical experience as you. You have to cook the filling for WAY longer than she says.
This is the absolute best video I’ve watched in a long time. Your diligence is priceless.
😊
That is honestly the funniest thing I've seen in a long time. I'm no fancy-cook, have never wanted to be a fine chef, and certainly don't want to try now but THANK YOU SO MUCH for flipping that cake over like that. That cake looked like something I'd come up with. You are, if not yet an incredible chef (although some of your recipes have looked good), a comedic genius with all your facial expressions.
This is brilliant! You show the real life situation of most of us amateur bakers!
You know what? That cake is still gonna taste amazing! Don't get too discouraged. I've been hobby baking for a couple of decades and I still mess up sometimes. The duds almost always still taste great!
The existential crises every five minutes was just *chef's kisses*! Made me laugh so much. Love what you're doing!
This is akin to an episode of Nailed it and I am living for this. This is one of my top 5 fav videos out on the internet.
No body is perfect, nobody can make anything perfect. You did great :)
This was like a comedy sketch. I literally cracked up at this! Jamie, you should be doing this on your own tv show!
Exactly🤣🤣🤣🤣
Laughed out loud when you touched the boiling hot orange peels. your reaction was priceless.
I can understand your frustration. Me and my mom did an angel food cake together, and we were both in tears.
Angel food cake sticking to the pan is my speciality! Lol
The gasp I did with you when the almonds went on the top 😂 Then I lost it completely 🤣
Ok you’re my new favorite and I’ve been watching cooking shows for 35 years!
Aw shucks. ☺️ Thank U!
This is my first time watching your video and I did nothing but audibly gasp, laugh or shake my head in disappointment. You earned another subscriber! Looking forward to more Jamie and Julia
its crazy how much he's improved! jamie is absolutely one of my favorite cooking channels ever
I was laughing so hard that I was crying. Too Fun! Thank you, I needed it!
The part where you figured out it needed to be on a middle rack, AFTER you started heating it was so relatable. I can't count all the times I've figured out my racks are in the wrong place in the middle of cooking 😂
When a cake sticks like that, place it back in the oven for a few minutes. It remelts the butter that is greasing the tin. It also releases some of the steam from the sides.
ooooh this is a great tip, that I probably won’t remember when I need it 😅
I have felt this way before! I can't help but laugh till I cry though. Thanks for your diligence. I loved this video!
Honestly? If someone made this cake for me I would be delighted…it looks rustic and homemade and so yummy! 😊
I have never seen a video of yours. I have been baking dessert since i was about 8 years old and I am in my fifties. I even have a photo of Julia on my kitchen wall as I adore her and have her books. I was eating dinner while watching this video and I almost snorted my food i was laughing so hard. Especially when you said you had run out of steam and didn't want to do this anymore. If I had a dime for every time i said that i"d be rolling in it. Every exasperation of yours is something I am well acquainted with. We bakers have all been there. I shall continue to watch your videos, will subscribe and wish you happy baking... and thank you for the laughs- I needed them today.
Granulated sugar IS cane sugar (in the US). Castor sugar just means it’s more finely ground and dissolves more easily. British-grown sugar is made from sugar beets not sugar cane. So, American brands like Domino are cane. Silver Spoon (UK) is sugar beets. Tate and Lyle’s (UK) isn’t grown in the UK even though it’s a UK brand, it is made from sugar cane in, I think, the Caribbean.
This interesting to learn! I am Australian and the area I live (north Queensland) is full of sugar cane farms. I don't think I even realised sugar can be made from beets. Caster sugar is my default for baking.
Just popping in to add…
it’s easy to ‘make’ your own Castor Sugar at home, regardless of whether the sugar is Cane or Beet Sugar.
Simply “Pulse” it in a Blender, Food Processor or Spice/Coffee Grinder until the sugar reaches a Finer (Castor) consistency.
This is the first video I've seen of yours. It reminded me of so many 'Cake' making moments I've had. What a gorgeous, witty and joy infusing thing to watch. You actually inspired me to try this the next day - just for 'fun' . Thanks for sharing this x
This just made my day brighter! Thank you!! 😄
This was a pleasure to watch! I laughed, I cried, and I was frustrated with you. You can't make this stuff up. Thanks once again for an awesome video Jamie : ))
If you plan on making this cake again make the filling first so it can cool in the refrigerator and thicken . You can use store bought coarse almond flour for the sides. The glaze can be
made in advance as well
and just reheat in microwave when you
apply on the cake . You can even make the sponge ahead of time and freeze as it freezes well tightly wrapped. You can then assemble the cake stress free and rather quickly .. you did a great job ..
Your best episode yet. Thanks so much.
This is amazing, I just have to write something. The video itself deserves a 10/10 but your suffering really brings it up to a 12/10. Fantastic.
I just made lemon curd for the first time for some macarons and you need to whisk the egg, sugar and butter together first over the heat, when the butter melts, add in the rind and juice, then keep whisking until it starts to thicken. The curd came out just right. I almost did the same thing you did and threw it all in the pan but luckily went back to check the recipe.
It's rare I get emotionally wrapped up in a cooking/baking video. This was a culinary epic. So many tribulations. Yet for all the mishaps, which added a comedic element so those work out for you, it was a triumph.
I'm not a baker. Could adding a starch to your too loose orange butter helped thicken it? I reckon testing that with a small amount may have been worth a shot.
Jamie, you did your best. Give yourself a large dose of Grace and let it go. Thank you for the honesty your channel presents. You give us the truth about how Baking/cooking goes sometimes. I love it that you came back the next day and did the taste test. Of course it was delicious. Your cake turned out perfect and all those yummy ingredients in the frosting and glaze had to taste good, even if they didnt come together as expected. Love your channel.
My absolute favorite episode! You are truly amazing. Loved it and you and all your episodes. Keep up the great work. ❤
Lol this is my all time favorite episode! Thanks for sticking with it! The editing in this one had me laughing the whole time. Looks like it turned out great!
First I'm not sure if this was meant to be a wing it situation and that is the theme of your channel if so let me say you nailed the essence of how hard could it be introduction to french pastry making when you have not been formally trained. We all gotta start somewhere and end result was edible. Having been to culinary and tackled a few of Julia's masterworks and other French desserts, Good Job! That said a few tips I've learned along the way. 1. Treat your recipe like you are proofreading a manuscript. Read, memorize, repeat until you could write it down if someone ask. 2 The French have a saying mis en place. Everything in its place. Prep all of your ingredients ahead of time so when it's time to bake, it's all one two three. This will cut down on your frustrations while putting things together. 3. Don't panic it's just cooking. Oh an if every you wanna cover up something on top with this one. Whip up an 8 oz tub of marscapone cheese with a tsp vanilla bean paste, tbsp heavy cream and 1-2 tbsp of powdered sugar til light and fluffy plop it on top. Boom, Dreamsicle Cake!
This reminds me of my recent attempt to make a cake for my friends - I ended up not being able to get the cakes out and it was so crumbly and I cried. You held it together well!
Okay !! I love your channel. You're amazing ! I had to join your Patreons !!