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.