What a delightful person. I am always impressed when someone clearly has professional pastry chef level of skill but still relates to and can easily speak to non-professional home bakers. Thank you for introducing us to Natasha!
Claire Saffitz had her on her channel. It was quite a while back (2 yrs). They were making yummy savoury scones and she gave her some great tips and tricks on how to make them. Natasha is also such a great chef and person. Here’s the link... ua-cam.com/video/4TWwUy71Q-Q/v-deo.html
Please feature her more! I love how she demonstrates and teaches. She describes each step, each work as it is and that's what's important when teaching. :)
Her way of building cakes is genius. Nothing is more stressful than splitting a round cake into multiple layers. It seems like it would bake way more evenly in a sheet pan too. So many times I’ve had chiffon bake unevenly in a round.
A helpful tip if you do want a smooth final coating of Swiss buttercream is after whisking it back together, use the flat edge beater attachment on the lowest speed for 5-10 mins. This will keep the air in the buttercream, but completely smooth it out leaving you with a professional looking finish!
God, I love this so much. Natasha's spirit is so infectious! My favourite part is when she says 'ok, we're in the home stretch' and it's really just the 15 minute mark of a 35 minute video!
What a wonderful recipe and tutorial! I just spent the afternoon reading Natasha’s new cookbook “More Than Cake” in which she offers the same thoughtful, calming, and insightful teaching style (and lots of great tips) paired with well written, vibrant recipes for fresh spins on all sorts of delights. One of my favorite baking books of the year! I am feeling so inspired to make this gorgeous cake! Thank you and would love to see more videos from Natasha.
Homemade cake is always better than wedding cakes. I've never had a wedding cake I was thrilled about. Also, guests don't care about how pretty a cake is. Give me a delicious sheet cake over a fondant wedding cake any day! Great video!
I watch cooking videos all the time - this was one of the BEST in terms of highly informative instructions and a great, reassuring energy. Every step and technique was so thought through, and no ingredients (even the peels!) went to waste. Bravo!
This queen is so good at talking about dessert and making you excited about them. Her hazelnut semifreddo vid from Munchies is really making me wonder why she doesn't do more things like this! She needs to be featured more on YT!
All of Natasha's explanation is so clear yet illustrative, it is the opposite of redundant! that sheet bake hack and frankensteining that middle cake layer is simply genius
This is just beautiful, and she's super chill all the way, which I could never do. I think I'd fuck this up just by trying to make everything perfect and symmetrical. That thing with the streaky batter had me in hives. I kept reassuring myself: she knows what she's doing, it's fine. 😂
Love her philosophy and approach to baking! I made a carrot cake recently for a friend's birthday and added meyer lemon curd I had sitting in the freezer in between the layers and cream cheese frosting. People kept telling me nonstop during the party that it was the best carrot cake they'd ever had. Definitely will be trying this recipe in the near future!
A beautiful and unique cake and she’s such a lovely person. Explained everything so well and her personality made it so easy and fun to watch the video. I want more videos with her 💛
This gorgeous cake actually feels like something I can tackle at home and I hate baking. What a great explanation from Natasha and her creative combination of textures and flavors is unlike anything I've ever seen before. More Natasha desserts please!
such a beautiful cake that sounds and looks delicious. i really wish i could eat it ! i loved this presenter too she was so engaging and clear and thorough ☆☆
It is such a pleasure to watch this! So mouthwatering, relaxing and satisfying! 😋Describing every little bit of the process so eloquently and imaginatively Natasha makes it so easy and fun to imagine how the cake might taste in terms of flavor, fragrance and texture! 🍊🌺🌿 Thank you from the bottom of my heart 💕
Natasha is so amazing as a pastry chef! I have been watching her for so many years and so excited to get my hands on her first book ever! Loving this whole homemade/rustic concept. It gels well with me and how i guess some people see things in life. Please bring her in for more videos NYT! We just are in love!
One of my favorite NYT cooking videos ever! So many tips that we can use in this recipe and carry with us to baking in general. And the flavor creativity!! Would love to see more of Natasha.
I made this cake recently, and my family absolutely loved it! Thank you for this excellent recipe ❤❤❤!! Looking forward to more delicious cakes from you!!
Made this sucker, followed the directions exactly, darn near perfect! I recommend trying to get most of lumps out of batter before working in the egg whites as I left “small lumps” and some didn’t really mix out all the way. Otherwise, no notes! Delicious!
This cake is gorgeous. Innovative, beautiful, and personal. It's far more interesting and sophisticated compared to the usual "vanilla plaster buttercream (aka american buttercream) and cheap berry filling im used to at weddings! I like how the purpose of this video is to get us to make our friend's wedding cake 😂 the probability of me doing this for my closest friend's wedding though is 0%
Helpful tip, add dowels in the middle of the bottom cake to support the top cake. Chiffon is a very delicate sponge and it is going to get squished if you omit it.
Such a delicious cake and the instructions are terrific! I've tried and failed to make sponge but this makes it look doable. I'd love to see a pared down version so I can make this for a smaller group. I may try it but it's a lot of components to figure out the smaller quantities
Oh she's brave!! I'd love to try! But Maybe not as a wedding cake- (could just imagine the bride or groom having anxiety about it not being perfect or being "weird" tasting 😅😅) but more for like for a birthday backyard bbq or a gradation party- something a little less stressful than a wedding!🎉
I so loved this episode - Natasha is brilliant and such a great teacher! This cake looks so delicious and I am going to make it soon even though I don't have any weddings coming up!
I remember when she was a guest on Claire Saffitz's channel, she mentioned that her palette tends to lean more savory even in baked goods, and I can certainly see that in action here
The one problem I see with attempting to construct this cake in a home kitchen is the need for *a lot* of storage space in a refrigerator and freezer -- not just "organized" but virtually empty before starting the project.
This was awesome rendition of a wedding cake. I don’t think wedding cake should be made any other way. This would truly be a memorable cake for any occasion.
Great video and explanations for making a multi tiered cake. But the hair- although very beautiful should at least be tied back. No professional would be allowed to enter a kitchen with loose hair.
@@SrJohnnyCat yes true, its a really good video but still in a kitchen. I worked as a chef for 30 years and the first thing you did was put a hat on or tie up your hair, male or female. It's like washing your hands and getting ready to cook whether at home or work. Nothing worse then hair in your food. And believe me it finds a way.
Does anyone have a sense of how many guests a two-tier cake of this size would feed when sliced this way? I'm always off with larger-scale cake portions, and when I look at charts it never seems to work out in real life. I'd be really curious to know how many slices she would get out of this cake as made.
Everything is perfectooo but being a home baker I am curious about the structure of the cake there is no dowels or plastic pipes in the base layer to support the top layer wont it squish the cake
Sooo much to learn here what a delightful chef! One of the biggest revelations for me is using sheet pans - no need to invest in all kinds of sizes to bake in! Any experienced eye out there can telll me what size sheet pans she is using? Looks bigger than 9x13 but how much bigger..
something that really annoys me about NYT cooking is that sometimes their recipes are incomplete. In the vid she adds water to the before adding the flour. On the website there is no water mentioned in the recipe.
It’s gorgeous! And looks delicious! But where does one get a kumquat tree with fruit? I LOVE kumquats & wish I could grow one in a pot. I’ve grown Meyer lemons…
Curious as to why she didn't whip the meringue (for the buttercream) to stiff peaks before adding the butter (like every other Swiss meringue buttercream recipe)?
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
What a delightful person. I am always impressed when someone clearly has professional pastry chef level of skill but still relates to and can easily speak to non-professional home bakers. Thank you for introducing us to Natasha!
Claire Saffitz had her on her channel. It was quite a while back (2 yrs). They were making yummy savoury scones and she gave her some great tips and tricks on how to make them. Natasha is also such a great chef and person.
Here’s the link... ua-cam.com/video/4TWwUy71Q-Q/v-deo.html
Please feature her more! I love how she demonstrates and teaches. She describes each step, each work as it is and that's what's important when teaching. :)
Her way of building cakes is genius. Nothing is more stressful than splitting a round cake into multiple layers. It seems like it would bake way more evenly in a sheet pan too. So many times I’ve had chiffon bake unevenly in a round.
A helpful tip if you do want a smooth final coating of Swiss buttercream is after whisking it back together, use the flat edge beater attachment on the lowest speed for 5-10 mins. This will keep the air in the buttercream, but completely smooth it out leaving you with a professional looking finish!
I was thinking the same thing!
YES! Those bubbles (along with no dowels or straws to support the layers) really brought out my OCD, LOL!
@@cindys2995 honestly it looks better with the rough texture because it's clear the design was supposed to be "rustic"
God, I love this so much. Natasha's spirit is so infectious! My favourite part is when she says 'ok, we're in the home stretch' and it's really just the 15 minute mark of a 35 minute video!
What a wonderful recipe and tutorial! I just spent the afternoon reading Natasha’s new cookbook “More Than Cake” in which she offers the same thoughtful, calming, and insightful teaching style (and lots of great tips) paired with well written, vibrant recipes for fresh spins on all sorts of delights. One of my favorite baking books of the year! I am feeling so inspired to make this gorgeous cake! Thank you and would love to see more videos from Natasha.
Homemade cake is always better than wedding cakes. I've never had a wedding cake I was thrilled about. Also, guests don't care about how pretty a cake is. Give me a delicious sheet cake over a fondant wedding cake any day! Great video!
I've never done this kind of thing before but I was so inspired and I made it!!! It was DELISH!!!! Lots of work but so worth it.
I watch cooking videos all the time - this was one of the BEST in terms of highly informative instructions and a great, reassuring energy. Every step and technique was so thought through, and no ingredients (even the peels!) went to waste. Bravo!
This queen is so good at talking about dessert and making you excited about them. Her hazelnut semifreddo vid from Munchies is really making me wonder why she doesn't do more things like this! She needs to be featured more on YT!
All of Natasha's explanation is so clear yet illustrative, it is the opposite of redundant! that sheet bake hack and frankensteining that middle cake layer is simply genius
This is just beautiful, and she's super chill all the way, which I could never do. I think I'd fuck this up just by trying to make everything perfect and symmetrical.
That thing with the streaky batter had me in hives. I kept reassuring myself: she knows what she's doing, it's fine. 😂
What a fabulous teacher! I feel like I could actually make a wedding cake now. A killer wedding cake. Thank you.
Gorgeous! Delightful presentation. I love this renaissance of making fancier pastries for your friends and family.
You had me at charred citrus compote
Love her philosophy and approach to baking! I made a carrot cake recently for a friend's birthday and added meyer lemon curd I had sitting in the freezer in between the layers and cream cheese frosting. People kept telling me nonstop during the party that it was the best carrot cake they'd ever had.
Definitely will be trying this recipe in the near future!
She speaks like she's in love with the science and beauty of food and I could hear her talk for hours
Okay, I LOVE Natasha. Please more Natasha videos!!!
A beautiful and unique cake and she’s such a lovely person. Explained everything so well and her personality made it so easy and fun to watch the video. I want more videos with her 💛
This gorgeous cake actually feels like something I can tackle at home and I hate baking. What a great explanation from Natasha and her creative combination of textures and flavors is unlike anything I've ever seen before. More Natasha desserts please!
Made this for my sister’s birthday🧡a true showstopper!🥰
Love Natasha. This cake looks amazing and it's the perfect inspiration that I needed to make my brother's wedding cake!
Yaaaay, I love Natasha
such a beautiful cake that sounds and looks delicious. i really wish i could eat it ! i loved this presenter too she was so engaging and clear and thorough ☆☆
It is such a pleasure to watch this! So mouthwatering, relaxing and satisfying! 😋Describing every little bit of the process so eloquently and imaginatively Natasha makes it so easy and fun to imagine how the cake might taste in terms of flavor, fragrance and texture! 🍊🌺🌿 Thank you from the bottom of my heart 💕
I just love Natasha vibes, and her recipes... truly shine with a burst of fresh creativity!
Uhhh it looks so good and the way she showed seems to be achievable for everyone ❤
This video was so well done, well explained and got me really excited! This is the kind of cake I’d love for my wedding. ❤
Natasha is so amazing as a pastry chef! I have been watching her for so many years and so excited to get my hands on her first book ever! Loving this whole homemade/rustic concept. It gels well with me and how i guess some people see things in life. Please bring her in for more videos NYT! We just are in love!
This was so fun to watch and I love how descriptive but relatable she was
This video was thoroughly enjoyable! What a unique flavor combo. I'm not sold on the blackened parts of the compote but would still try!
One of my favorite NYT cooking videos ever! So many tips that we can use in this recipe and carry with us to baking in general. And the flavor creativity!! Would love to see more of Natasha.
I have made wedding cakes for friends twice but dang I wish I had seen this video before then - would have been a lot more straightforward!
Love Natasha and love her cookbook!!!! Will refer to this video in the future :)
A scaled down version would be fabulous!
I made this cake recently, and my family absolutely loved it! Thank you for this excellent recipe ❤❤❤!! Looking forward to more delicious cakes from you!!
really cool recipe. Makes me wanne try it out. And so funny, her fast way of acting and talking is really giving high stakes professional kitchen.
Such a great recipe! I hope I find an occasion to make it for soon. Natasha, you and your recipe are both a delight!❤
Amazing video and what a beautiful soul she has, please bring her to do more of this wedding cake videos 💛😊
I love the way she speaks to the audience ❤ definitely wanna try this cake for myself haha
Made this sucker, followed the directions exactly, darn near perfect! I recommend trying to get most of lumps out of batter before working in the egg whites as I left “small lumps” and some didn’t really mix out all the way. Otherwise, no notes! Delicious!
Natasha did a fantastic job with this video. I cannot WAIT to grab her cook book! Thanks for sharing the recipe and your knowledge!
This cake is gorgeous. Innovative, beautiful, and personal. It's far more interesting and sophisticated compared to the usual "vanilla plaster buttercream (aka american buttercream) and cheap berry filling im used to at weddings!
I like how the purpose of this video is to get us to make our friend's wedding cake 😂 the probability of me doing this for my closest friend's wedding though is 0%
Helpful tip, add dowels in the middle of the bottom cake to support the top cake. Chiffon is a very delicate sponge and it is going to get squished if you omit it.
I was so stressed watching that part. Cake will be PIE in no time flat - especially if you cut it without taking it apart!
OMG - so much love in this cake! I will gladly pay a baker lots of money knowing what goes into such a creation!!
Such a delicious cake and the instructions are terrific! I've tried and failed to make sponge but this makes it look doable. I'd love to see a pared down version so I can make this for a smaller group. I may try it but it's a lot of components to figure out the smaller quantities
Looks delicious! Thanks for sharing your enthusiasm and expertise. If I had the energy, I’d not wait for a wedding to make this.
So knowledgable! Learned so much from your clear explanations How/Why. Your enthusiasm is contagious :)
I love this! I feel like I could try to make a wedding cake after watching this video💜
Natasha is awesome. Super inspiring.
Oh she's brave!! I'd love to try! But Maybe not as a wedding cake- (could just imagine the bride or groom having anxiety about it not being perfect or being "weird" tasting 😅😅) but more for like for a birthday backyard bbq or a gradation party- something a little less stressful than a wedding!🎉
so simple looking but so complex, it must be a dream!!!
simply brilliant. I completely enjoyed every moment of this video. Super.
I so loved this episode - Natasha is brilliant and such a great teacher! This cake looks so delicious and I am going to make it soon even though I don't have any weddings coming up!
I remember when she was a guest on Claire Saffitz's channel, she mentioned that her palette tends to lean more savory even in baked goods, and I can certainly see that in action here
Fantastic tips and creative ideas! Thank you.
She's so delightful
Id love a game plan suggestion for actually making the cake and its components so i could achieve something this stunning before my wedding.
Loveeed this episode! Wants to see more content with her!
The one problem I see with attempting to construct this cake in a home kitchen is the need for *a lot* of storage space in a refrigerator and freezer -- not just "organized" but virtually empty before starting the project.
This was awesome rendition of a wedding cake. I don’t think wedding cake should be made any other way. This would truly be a memorable cake for any occasion.
Awesome video with every word on point🎉
I’m so distracted by her beautiful hair✨
Great video and explanations for making a multi tiered cake. But the hair- although very beautiful should at least be tied back. No professional would be allowed to enter a kitchen with loose hair.
@@blueberryblues3365 she literally is a professional pastry chef and is making a video, not working at a kitchen. Chill lmao.
@@SrJohnnyCat yes true, its a really good video but still in a kitchen. I worked as a chef for 30 years and the first thing you did was put a hat on or tie up your hair, male or female. It's like washing your hands and getting ready to cook whether at home or work. Nothing worse then hair in your food. And believe me it finds a way.
Wow! Great teacher!
I want to make this cake now just so I can taste the flavor profile.
More Natasha please!
Love, love love this!! I want to do one now ❤
I loved this
This is a masterpiece 🎉
Loved this video one question no dowels for support?
Love it🤘gonna try making this one day🙏🤞👍
Loved it!
I cant wait to try it
Does anyone have a sense of how many guests a two-tier cake of this size would feed when sliced this way? I'm always off with larger-scale cake portions, and when I look at charts it never seems to work out in real life. I'd be really curious to know how many slices she would get out of this cake as made.
Everything is perfectooo but being a home baker I am curious about the structure of the cake there is no dowels or plastic pipes in the base layer to support the top layer wont it squish the cake
inspiring and frantic
Sooo much to learn here what a delightful chef!
One of the biggest revelations for me is using sheet pans - no need to invest in all kinds of sizes to bake in! Any experienced eye out there can telll me what size sheet pans she is using? Looks bigger than 9x13 but how much bigger..
13x18”
She put like half a garden on top of it
Tender and toothsome...♥️
Thank you! This is such an inspiring tutorial! I am making GF version of this cake. Do you have any suggestions?
Beautiful cakes! Is there a way to access recipes without a subscription?
something that really annoys me about NYT cooking is that sometimes their recipes are incomplete. In the vid she adds water to the before adding the flour. On the website there is no water mentioned in the recipe.
Citrussy
Amazing video
Looks delicious! Is this recipe anywhere for us folks that don’t subscribe NYT?
Its the first time I see a pastry chef touching her hair and cake at the same time.
My goodness I want to taste a little bite. Lol
so much better when i realized she's saying SOAK and not soap
Hi , it’s more hygienic to tie your hair up , when with food . 👍
It’s gorgeous! And looks delicious! But where does one get a kumquat tree with fruit? I LOVE kumquats & wish I could grow one in a pot. I’ve grown Meyer lemons…
❤❤❤
This was different! My only concern is making a cake, stacking it, and cutting it like this and it not SINKING - needs support, no???
Where are the supports?
how many people can eat out of this cake you reckon?
Curious as to why she didn't whip the meringue (for the buttercream) to stiff peaks before adding the butter (like every other Swiss meringue buttercream recipe)?
so. many. words,
How many people do you think this is for? 50? I don't think she mentioned it
Please provide a scaled down recipe so we can enjoy this cake without needing to feed 60 people!
4:43 😏💗
Nice job, but girl please tie your hair up when baking.
so. many. fucking. bowls.