字幕列表 影片播放 列印英文字幕 -Before we get to the cake, I want to talk about your show, "Gourmet Makes." It's a very fun idea. Can you explain to everyone what it is? -Yeah, it's a really fun show. We tape in the test kitchen of Bon Appetit. You can watch it on our YouTube channel. And in every episode I attempt to reverse-engineer and then re-create a homemade version of a classic candy or snack food. It takes like three to four days. -Like, give me an examples of what things you've redone. -We've done Twinkies, Twizzlers, Sour Patch Kids, Snickers. It really runs the gamut. -And also you're usually trending on Twitter with the hashtag -- and I just want to get this right -- I-W-D-F-C-F-T-B-A-T-K. Which stands for "I would die for Claire from the Bon Appetit test kitchen." [ Laughter and applause ] That's amazing. -It's pretty nice. -Why do you think -- Why did it get so popular? Why do you think people are into it? -Well, I fail a lot on the show. So I have to always, like, back up, correct course, take a different direction. So I think people like that kind of behind-the-scenes look at all the trial and error. -Yeah. You brought us an example of one of the things you made, A Pop-Tart. -Yes. Yes, that's them right here. -Tell me about this. Now, you -- these are -- so this is the Kellogg's one, right? -That's original. Uh-huh. -That's the deal. -Mm-hmm. -And this is your jam. -That's right. -Look at that guy. -And it toasts just like the original. That's always part of the challenge. -I know, but I like them raw. Oh, my God, it's great! [ Laughter ] -A lot better. -What am I gonna say? It's bad? -Right. [ Applause ] -It really is great. -Right. -Alright. Now we're talking about -- You're a very talented pastry chef. Today we're talking about layer cakes. Where do we begin on this? -Right, so we have everything here needed to finish assembling and decorate our layer cakes. -Yep. -You have two layers stacked. -Yep. -Yours is filled with dulce de leche. Mine has raspberry. We have a couple different fillings and frostings here. So we're going to get started. -Yeah. -Pick up this tool. My favorite kitchen tool, the offset spatula. Now, which filling do you want to use? You can use a different filling than what you have. I'm probably going to use raspberry jam. -Alright, so I'll do this. -Yeah. Be pretty generous. -Dulce de leche. -And then here's a little trick. This thing turns. -Oh, my goodness. -So you're gonna start -- -Alright. Yep. Okay, good. So I got this. -This is speed decorating. -Yeah, so I got that. -Yep, yep. Spread it in an even layer. -Yep. That looks good right there. -Okay. -I would serve this. -Ooh. Pretty good. Okay. -Right? Not bad? -So then take your third layer. -Third layer of cake. -Now, this layer is going to go upside down. So just actually as you have it. Other way. -Oh! -So the flat side is on top. -Because? -You have a level, really flat cake. -Level playing field. Gotcha. -Okay, now what is your frosting? -I got to bring my other offset spatula. -Yeah, big guns. -No. Is that what we bring? What are we doing? -Yes. -What is this for? -I'll show you. That's for later. [ Laughter ] -Okay. -You want to use chocolate? -Yeah, sure. -Okay, I'm gonna go with vanilla. This is cream cheese frosting, classic. Can't go wrong. -Hey, my wife always puts cream cheese in frosting. -Okay, put a lot on. This is how -- I'm going to show you how to decorate. -Okay. I'm watching you. -You start with a lot. -Yep. Gotcha, gotcha. -And it's easier to take frosting away rather than add on. -Really? -So start with a lot. And then you want to just -- -Usually mine is ice cold. [ Laughter ] -That's good, that's good. I think that's enough, yeah, yeah. [ Laughter ] Alright. And now you can kind of start turning. -Yeah. -And then work it all across the surface. -Yep. -Okay, a little freeform. -It's starting to look like Ronald Reagan or something. [ Laughter ] It's very interesting. It's a nice head of hair, my cake. -Right, right. -It's so beautiful. It looks like a person. It's like a Lego head. -And then work it across, down around the sides. -Yep, work it. [ Laughter ] And you said -- -It looks great! Keep spinning, keep spinning. -Oh, yeah, I forgot. I don't have a spinner at home. I don't have a spinner at home. -Maybe switch to this -- -What?! [ Laughter ] Alright, so am I doing this right? -Yes. -Alright, good. And you say that homemade cakes should look like a homemade cake. -Yes. -They shouldn't look perfect. -I like when deserts don't look too perfect. So maybe go ahead and grab your French scraper. -Don't make me grab another tool. This is insane. [ Laughter ] Alright, what is -- what -- -This guy. -Alright, so this -- -Yeah, so hold it -- Here's the trick. Hold it against the side of the cake. -Yep. -And then spin the cake. -Yep. -And that'll help smooth it out. -Yep. -So you have a nice smooth -- [ Laughter ] Oh, my God, oh, my God. It's going to fall off. Okay. Alright. -Okay, good. Sorry. That looks pretty good. -So now I challenge you to a decorating contest. -How much time on the clock? -30 seconds. -30 seconds, alright, go! I'll do Oreo. ♪♪ [ Laughter ] Alright. How much time? How much time?! Someone tell me! [ Laughter ] Well, this is -- -Oh, my God. -I don't understand what I'm doing. [ Audience counting down ] Thank you. -Oh, my God. -8, 7, 6, 5, 4, 3, 2, 1. Happy new year! Happy new year! [ Buzzer ] Claire Saffitz, everyone, the clear winner right there! Come on. [ Cheers and applause ] You are fantastic. Check out "Gourmet Makes" on Bon Appetit's YouTube channel.